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November 2011 food hunting
Submit a photo of your favourite restaurant dish and win Taittinger Champagne Gift Packs worth $216 each!
Fusion of flavours
Expect a refreshing fusion of flavours at Krish this Deepavali—a result of owner, Nikhil Krishnan’s training in French culinary arts, and coupled with his Indian background.
Milestone decade
A 10-course charity dinner paved the way for Halia’s big unveil after 10 years at the Botanic Gardens. It now boasts a new look, menu and a promising culinary team.
Diwali delights
Partake in the festivities this Diwali with Rang Mahal – choose from traditional mitthai sweets which are stylishly packaged to gift a friend, and from 10 to 26 October, feast on thali platters filled with perennial favourites like their Crusted Bharwan Mirch and Gatta Biryani.
Sustainable roe
Calvisus Original Siberian and Oscietra Royal Caviar from sustainably farmed sturgeons are making their way to il Cielo, where chef Stefano Arrigoni and executive chef Sandro Falbo will create a Caviar Degustation menu around the prized roe.
Gateway to Venezuela
Old and new, rich and poor, dangerous and beautiful meet in wild and wonderful Caracas.
Polished gem
The junmai daiginjyo is touted to be Japan’s highest polished sake.
The fancy farmer
Steve Smith, the director of wine at Craggy Range winery, is out to show everyone that New Zealand’s grape portfolio is more than just its Sauvignon Blanc.
Flying the coop
It’s bye bye Melbourne and hello Singapore for Chris Donnellan who brings a touch of Gingerboy to Graze restaurant.