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Cheese, calvados and other morsels
To chef Philippe Valet, Normandy’s bustling markets and seafood-centric brasseries are where visitors can get an authentic taste of the region’s excellent local produce.
Glamping
These days, it’s all about the fun and adventure that camping brings, but minus the grime, unpredictable weather, and bathroom nightmares.
Best beef burger in Singapore
More than just meat on a bun, beef burgers are the ultimate comfort food for the carnivore. We suss out the best to sink your teeth into.
October 2012 subscription promotion
Subscribe to epicure magazine: save up to 30% and stand a chance to win Schott Zwiesel DIVA glass sets worth $338 each.
The dim sum specialist
It takes a whole lot of heart to make the best dim sum says chef Mak Pui Gor of one Michelin starred Tim Ho Wan.
Fromage-a-Trois
The cheese maker, the chef, her goats and their produce. Granted, that’s more than three. But stay with Claire Hanson as she recounts the story of a fromage-affair of a different kind.
Crab-o-licious
Don’t be fooled by its unsightly, otherworldly shape. The spanner crab’s strength lies in its seductively tender and creamy meat, says chef Nguyen Quoc Nam.
In sparkling form
By fusing a winemaking tradition with a hip image, Giorgio Polegato, president of Astoria winery, aims to broaden the appeal of prosecco enjoyment.
A worthy gourmet escape
It seems like the wine region of Margaret River is sparing no expense to give its Barossa Valley and Hunter Valley neighbours a run for their money when it comes to fiestas.