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Root formulas
Chef Immanuel Tee shows why the seldom-lauded vegetable of parsnip is worth revisiting.
Perrier Pop 150
The Perrier Pop 150 is a non-alcoholic cocktail to celebrate the brand’s 150 years, in an Andy Warhol-styled party. It has strong floral flavours, and its structural way of serving makes the Perrier Pop 150 a very unique cocktail.
Going easy on the sugar
Grower champagne maker, Alexandre Penet, shares on how he intends to win more drinkers over to his side with his low dosage bubblies.
June 2013 food hunting
Submit a photo of your favourite restaurant dish and win Lawry’s dining vouchers worth $250 each.
June 2013 subscription promotion
Subscribe to epicure magazine: save up to 30% and stand a chance to win Mediterraneo Large Fruit Bowls from Alessi worth $208.
A sensory experience
From Michelin-starred restaurants to local street food crawls, a Gourmet Trails holiday with custom travel specialist RevePlanner lets travellers explore a destination through its multifaceted culinary scene.
A foodie’s heaven
The best time to visit Lyon is in end January, when restaurants are all set to impress the hundreds of chefs attending the Bocuse d’Or culinary competition held in the city, says Christophe Megel.
Moving up the grapevine
Château Angelus is now the cream of the crop in Saint-Émilion after having been promoted from a Premier Grand Cru classé B to classé A status late last year.
Four legs good
Nicknamed a ‘walking olive tree’, the ibérico pig has a high level of healthy fatty acid that is known to lower cholesterol. Chef David Senia shows how to make the most of this porker beyond its usual offering as jamón.