Mains

For the adventurous Valentine

Dehesa – referring to the oak meadows that are home to the Iberian pig – features made-from-scratch dishes gleefully utilising every part of the animal, whether lamb or fish.

Take away a tiffin set for this year’s reunion dinner

Red House Seafood puts together a complete meal for six in a three-tier custom made tingkat.

Why Basilico is still one of the best brunches in town

The Pranzo della Domenica or Italian Sunday lunch is an eye-widening spread of seasonal Italian fare.

Daniel Tay revives the Seng Choong name

It currently retails a full, traditional Chinese New Year lineup that includes pineapple tarts, red date and yam cakes.

Good things come in pairs at KUVO

Multi-concept restaurant and bar KUVO has launched a new small plates menu and bespoke cocktail pairings.

January 2016 Food Hunting

Submit a photo of your favourite restaurant dish and win Lily set dinner for two at Summer Pavilion worth $200 each.

Water of life

In search of uisge, or whisky, in the distilleries of the rugged northern Scottish Highlands, a discovery is made about the poetic landscape that gave rise to golf, tartan and haggis.

Heart of the red

After 23 vintages, Wynns Coonawarra Estate senior winemaker and wine judge Sue Hodder is still fascinated by making Cabernet Sauvignons from the region’s famed terra rossa soils.

A relationship with nature

In a country where most ingredients are flown in, a bunch of like-minded industry players have banded together to make a change by working with an organic farm in the Cameron Highlands.