Hot eats in Oslo
The capital of Norway is teeming with activity especially when it comes to the food and drinks scene.
Masterclass: Cured Pink Peppercorn Salmon Confit and Caramelised Banana Tatin
A dish with multiple components doesn’t always have to take the whole afternoon to put together. Eric Ong, executive chef of PARKROYAL on Pickering shares his sure-fire recipes with us.
Old-school fare at Antoinette
The patisserie-cafe’s heritage dishes are just as delicious as its desserts.
Prefectures less travelled
Skip Tokyo, Osaka and Kyoto on your next Japan jaunt. The off-the-beaten-track Ishikawa and Miyazaki prefectures offer their fair share of great eats, seasonal speciality ingredients and diverse scenery of snow-capped peaks and clear seas.
Masterclass: Castella Cake and Raspberry Yuzu Tart
The evergreen appeal of Japanese desserts is hard to resist. Executive pastry chef David Landriot of Patisserie G demonstrates how to jazz up the humble castella cake and fruit tart.
COMO Cuisine: Healthy Food (That Isn’t Boring)
Rounding up the stellar F&B cluster at COMO Dempsey is COMO Cuisine, which serves wholesome pan-Asian dishes that are full of flavour.
Why Sühring is not your typical German restaurant
It’s ranked number 13 on Asia’s 50 Best Restaurants 2017 list, so why haven’t we heard of Sühring? The 18-month-old restaurant’s rise to fame in Bangkok has been nothing short of meteoric, thanks to the talents of identical twin chefs Mathias and Thomas Sühring.
Food of our future
A new wave of agri-tech solutions will soon be upon us as several start-ups roll out their innovations globally.
Raising the steaks
Just what does it take to rear the best cattle so consumers can get a succulent slab of well-marbled steak? We went on a pasture-to-plate journey to the Northern Territory in search of the tastiest beef.