sustainable food Archives | epicure Magazine

The raw gourmet

Matthew Kenney wants to show the world that raw food need not be unpalatable and uninspiring.

Spotlight on: Tom Aikens

Reputed for his fiery temper and a Stakhanovite work ethic, Michelin-starred chef Tom Aikens was recently at Raffles Hotel Singapore for a five-day guest stint.

A photographic essay

The Italian Kitchen & Bar looks up-to-the-minute with an accessible and comfortable vibe. Lin Weiwen studies its relaxed, mod style.

Convinced and converted

A fresh perspective on South Asian cuisine was what guests at epicure’s recent tutorial received, alongside a glimpse of Song of India master chef Milind Sovani‘s cooking finesse.

Earth gem

If truffles smell like old socks and sex, why are they so highly prized? Claire Hanson hunts for the elusive French black truffle—in Western Australia—and unearths a mystery dating back to antiquity.

Still ready to learn

He may have three Michelin stars to his name but there’s no pressure to tell chef Bruno Menard that his food is excellent. He’s ready for diners’ honest feedback.

Spotlight on: Vineet Bhatia

The first Indian chef-restaurateur to receive a Michelin star doesn’t believe in preparing for his next accolade. His motto? “Just do your best and the recognition will follow.”

Under the unlikely arcades of Brussel’s Square conference facility lies a hidden artistic masterpiece: the enchanting, truffle-meets-caviar Kwint restaurant and its larger-than-life copper centrepiece.

Fragrance queen

With its distinctive floral-apricot notes, the use of osmanthus flowers should not be limited to just desserts. They make a great pairing with cod and beancurd.

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