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‘Best ham in the world’ debuts at Santi
There is jamón ibérico and then there is Joselito’s jamón ibérico. Derived from acorn-fed black Salamanican pigs and cured for at least three years, the superior delicacy is proof that pata negra by any other name would not taste as sweet.
Epicure’s cover contest
Cast your vote by May 10th! Simply log on to http://on.fb.me/epicurecovercontest, click on your favourite cover image and TELL US IN 15 WORDS OR LESS why you like it. One winner will be selected from the cover with the highest number of comments.
April 2011 subscription promotion
Subscribe to epicure magazine for 12 or 24 issues and shave 25% and 50% OFF our cover price respectively!
April 2011 food hunting
Submit a photo of your favourite restaurant dish and win a Samsung Galaxy Tab worth $998 each!
Exploring a new frontier
It’s a label that needs no introduction but Château Margaux isn’t resting on its golden laurels. As the first First Growth estate from Bordeaux to set up an office in Asia, it’s showing its commitment to building a firm relationship with wine lovers in the region, especially China. first
Soul flavours
New Orleans is known to most as the birthplace of Mardi Gras but lesser known festivals, the indigenous Creole cuisine and vivacious locals add to the allure of a place chef Jack Carson proudly calls home.
The dram roll
How single malts should be drunk, and the way to convince a lady to like her Scotch according to Ian Millar, brand ambassador of Glenfiddich.
Best tom yum soups in Singapore
This ubiquitous spiced soup transcends cultural differences. Here are our favourites.
Playing with reality
The Griffins’ Steakhouse in Stockholm blurs the line between fact and fiction by letting imaginary characters shape its design.