DIFFERENT AMBITION. I studied biology at Harvard University and graduated in 1988. But I also wanted to be in a field where I could help people every day (and thus went on to pursue medicine); I wanted to pave my own path, one that was different from the family business. Like most young people, I was very independent. Wine was more like a hobby for me: I used to travel to France with my father as his translator and loved all the stories I heard about the wines.
JOINING THE FAMILY. After I had finished my medical training, my father asked me to represent Catena Zapata at the New York Wine Experience tasting. At the event, there were long lines of people waiting to taste European and Californian wines, but few were interested in our Argentinian wines because they didn’t know anything about them. I realised that my family and my country needed help, so I asked my father for a job at the winery. He was very happy about my decision. When I asked him why he didn’t try to sell me the idea of working for the winery sooner, he said both his father and grandfather believed that children should work for the family business out of their own desire.
Bu hikaye WINE&DINE dergisinin July - August 2020 sayısından alınmıştır.
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Bu hikaye WINE&DINE dergisinin July - August 2020 sayısından alınmıştır.
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New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
