Features

What’s cool for 2013?

The start of a brand new year marks another 365 days of eating and we thought you might like to know what delicious trends lie ahead. After speaking to a more than a few insiders, here are our predictions.

News

The other Burgundy

For winemaker Grant Taylor, Central Otago’s various sub-regions offer fascinating opportunities to produce complex and top class Pinot Noirs.

Food Hunting Prizes

January 2013 food hunting

Submit a photo of your favourite restaurant dish and win dining vouchers from InterContinental Singapore!

Food

A nautical celebration

epicure’s Christmas masterclass was a cruise getaway that featured chef Stacey Teo’s festive recipes and plenty of egg nog to kick start the merrymaking into high gear.

People

Foam party

After being blown away by the taste of Orval—a beer produced in limited quantity from a Trappist brewery—in Belgium, hop fanatic Roland Utama was disappointed that he could not find the same elixir in Singapore.

Hotels & Resorts

The new side of sydney

Sydneysiders are on an inward journey and carving out a more defined identity, through their food, fashion, hospitality and everyday living.

Travel

Amazing Alsace

Surrounded by great vineyards and speciality shops selling all manner of fresh meats and cheeses, the regions of Strasbourg and Colmar in Alsace offer the perfect escape for city-weary folks. Chef Armin Leitgeb shares the old world charm of his hometown.

Features

Front roe status

To bring out the magic of this marine delicacy, bottarga is best used as a garnish on light flavoured dishes and mild sauces.

Travel

Under the Tuscan sun

Located just two and a half hours northwest of Rome, the 10th century Castello di Casole is given a new lease of life as a glamorous luxury hotel after a 10 year restoration.