Join the epicure cover contest
Vote for your favourite epicure cover of the year and win a 24-piece Asta Barocca Cutlery Set by Alessi worth $775!
Whimisical sweets
The dessert creations of Jen Shen, executive pastry chef at CUT, will strike a chord with anyone who’s spent their early years revelling in the picnics and treats of children’s literature.
Epicure magazine celebrates World Gourmet Summit 2012
With a lineup of international chefs under one roof, sought after wine dinners and masterclasses, savvy gourmets know that the world-renowned gastronomic extravaganza is still the one to beat.
FHA returns
This year’s edition of Food&Hotel Asia, to be held from 17 to 20 April, promises to be bigger and better.
The thin red line
Considered to be the caviar of the spice rack, aromatic saffron threads can awaken a staid dish, impart Mediterranean warmth to savouries, and make curious combinations with desserts.
Rule breaker
Pascal Barbot redefines the apex of French dining with his informal, less-is-more approach.
The future of gastronomy
This year’s Madrid Fusion, themed around The Earth−Our Pantry, was a whirlwind succession of concept-packed talks, cutting edge videos, and heuristic chef demonstrations, and the adrenaline was no doubt pumped up by a stellar lineup which included Heston Blumenthal, Juan Mari and Elena Arzak, Paco Roncero, Triogros brothers, Andoni Luis Aduriz and Rasmus Kofoed.
Paris de luxe
In a city filled with so many stunning sights competing for your attention, it says a lot about a hotel when all you want (well, almost) to do is to get holed up in your suite.
A dollop of love
Instead of steak and wine, why not surprise your other half with a hearty breakfast? Wild Honey’s executive chef Andreas Nauser shares three morning recipes for a special occasion.