Indholdsfortegnelse for October - November 2020 i epicure

April 22, 2020 marked the 50th anniversary of Earth Day and the birth of the modern environmental movement in 1970. It was a significant movement in American history that achieved political alignment and united social stratas. In 1990, it went global and boosted worldwide recycling efforts. Earth Day today faces an ever urgent task of ramping up efforts to save the world. Whether our focus is on promoting a plastic-free environment; eating less meat to reduce greenhouse gas emissions; saying “no” to produce that’s endangered or risks upsetting the balance in the food chain and their ecosystems; or just simply being conscious in using our own containers instead of takeaway packages; our agendas make a collective difference in creating change. Companies too are paying attention as consumers are looking deeper…

Bangkok’s skyline just got more exciting with the opening of Bar. Yard. Located on the 40th floor of Kimpton Maa-Lai Bangkok, the rooftop garden and bar offers a playful take on tropical and tiki cocktails, farm-to-table barbecue fare and laid-back vibes with stunning views of the city. Expect signature cocktails like The Queens Group Pineapple ($14), a tequila-based concoction with lime, pink grapefruit, apple brandy, and pineapple juice. Complement the drinks with Slow-cooked Chipotle Beef Briskets ($17) and to-share platters big enough for four meat lovers, the Greatest Hits Platter ($32.80). Open Thursdays to Sundays, from 4pm until midnight. 78 Soi Ton Son, Lumphini, Pathum Wan District, Bangkok. Tel: +66 20569999.…

1. Magic Alhambra earrings, 2 motifs - $21,200 Inspired by four-leaf clovers, this pair of Van Cleef & Arpels Magic Alhambra earrings gathers two different sized Alhambra motifs and are held together by delicate rose gold links. Round diamonds shimmer in one, while an iridescent mother-of-pearl is featured in the other. Available at Van Cleef & Arpels boutiques. 2. Georg Jensen Mercy Mini Ring in Yellow Gold – S$1,590 Designed by renowned American jeweller Jacqueline Rabun for Georg Jensen, the fine Danish label’s sophisticated Mercy collection comprises must-have rings, pendants and more. Allow the Georg Jensen Mercy Mini Ring in Yellow Gold to wrap elegantly around your finger with its fluid shape and striking shine; but don’t mistake this dainty number for anything less than a bold piece of gold.…

The years are long in winemaking, and traditions loom longer. Just ask 41-year-old Kai Schätzel, who hails from a 650-year-old winegrowing family in Nierstein, in the Rheinhessen. Rheinhessen in the Rhine Valley, bordered by the Nahe River on the west and by the Rhine on the north and east, is Germany’s oldest and largest wine growing area, with 70% of its production dominated by white grapes and in previous times, sweet white bulk grape blends known as liebfraumilch. “The ’80s were quite sad for German wine,” Schätzel acknowledges over our Zoom interview. “As a many-generation vineyard, we have seen good and bad times. The mission is to carry the tradition across the challenging decade and to prepare for the future.” BORN INTO WINE I first meet Schätzel in Singapore in…

A WINNING TOUCH Bar supervisor Anna Princena and junior bartender Kelly Wong from MO Bar at Mandarin Oriental Singapore were not the most experienced contestants, but they had the most inspired collaboration. Using flavours that they liked from their childhood, they drew on Cognac’s history as a salt and wine trading region, as well as Wong’s background in Chinese cooking to come up with the idea of a salt-crusted barrel aged cocktail. The theme of this year’s competition was Team Up For Excellence, and they beat out 30 other contestants to win the top prize of a bartending international guest shift, which is currently on hold. NOSTALGIA (This twist on the Sidecar cocktail originally involved a salt-crusted 5L barrel. The following recipe has been simplified for readers at home.) •…

The essence of umami. It was one of the most important lessons in cooking for Chef Agustin Ferrando Balbi. Just as important is the concept of omotenashi, the art of Japanese hospitality. Born into a Spanish and Italian family, Argentinian Chef Balbi took a different path from his culinary counterparts and headed east to Japan when the rest chose to be in traditional European kitchens. It was a calling that proved to be pivotal in developing his personal culinary approach. Chef Balbi’s culinary philosophy is all about defying labels and bending genres. He aims to unite the rich influences of his experiences in Japan and Argentina in unexpected ways. It was in Japan that he honed his craft at notable restaurants such as two-Michelin-starred Zurriola, three-Michelin-starred Nihonryori Ryugin, and the…

Designed for bon vivants who share the belief that food is the ultimate universal language, epicure is on an enthusiastic quest to seek out the latest dining trends, sniff out remarkable wine vintages and uncover the dynamics and intricacies of the local and international culinary scene. Each issue, the magazine profiles celebrity chefs and winemakers, showcases exclusive recipes for entertaining as well as highlights the latest destinations for well-travelled foodies. These insightful articles are complemented by lush, captivating photos to stimulate the senses. Subscribe@e-shopping.sg Download a free QR Code Reader from your app store and scan the code on the left to save up to 30% on your epicure subscription Free delivery to your doorstep. OCTOBER-NOVEMBER 2020…

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WHERE TO EAT There’s a strong French influence in Phnom Penh and this is reflected in the array of restaurants available in town. My top pick would be Pepe Bistro, a small French bistro with a vibrant ambience and some French décor touches. They serve a fantastic pan-fried squid with black ink risotto made with duck fat. Other favourites in town would be the new Chinese restaurant Zhan Liang. They have a solid dim sum and Cantonese selection. For a nice relaxing lunch in an eclectic and outdoor environment, I usually head to Kinin. WHERE TO DRINK Drinking coffee plays a large role in everyday culture here in Phnom Penh and you will see people enjoying a coffee at any time of the day, both in coffee shops or street…

Catch BCB online The most influential bar trade fair, Bar Convent Berlin (BCB) goes online this year as BCB Pouring Digital. Trade visitors will find virtual product presentations, lectures and seminars, alongside digital networking opportunities, and the best part – all content will be free with a valid online registration. Look out for speakers such as Tiffanie Barriere (bartender and historian), Anistatia Miller and Jared Brown (Mixellany founders), Peter Lebese (beverage and cocktail developer, SIP Exclusive), Kiowa Bryan (Spiribam brand manager), Terry Sowah (global winner of Remy Martin Bartender Talent Academy), Reinhard Pohorec (hospitality consultant) and more, speaking on a variety of topics such as the Covid-19 crisis on hospitality, social justice issues, and esoteric bar crafts. Another programme, 7 Bars in 7 Days will present bars from around the…

Concept Esther Faith Lew Art Direction & Styling Dhita Beechey Photos Dhita Beechey Text Eve Tedja Recipes Vivian Vitalis of Seasalt Shot at Seasalt at Alila Seminyak, Bali *All properties are Seasalt and stylist own Smoked Gindara “A Bowl of Smoke” This appetiser is a classic with a twist. The smoked gindara fish and beurre blanc sauce is given a Japanese touch through dashi stock. Serves 1 Prep time 25 minutes Cook time 4 hours INGREDIENTS Cured and smoked gindara • 500g Gindara, fillet• 250g sea salt• 25g ginger• 25g garlic• 25g lemon grass• 2l water METHOD 1 Brine the fish for 24 hours with sea salt, ginger, garlic, lemon grass and water. 2 Clean, dry and arrange the fish to be smoked with smoked wood chip for four hours. 3 Rest and…

Recyclable; biodegradable; compostable. These words are often used on packaging that claim to be made from sustainable materials. But what does it really mean, and how does it impact our environment? There is more to this than meets the eye. If there are no available consumer collection or composting facilities available that accepts compostable packaging, nothing changes for the better. The term “biodegradable” also misleads consumers into thinking that regardless of where a package is disposed, it will break down within a short period of time. And then there are various recyclable symbols being used, and we assume that a package will be recycled if we place it into the correct bin. But in truth, the question that we have to ask is “can this packaging be recycled in the…

Despite its French-sounding name, the name Le Du is taken from ‘reu du’ or season in Thai language. The powerhouse behind its success is none other than Thitid Tassanakajohn or Chef Ton, as he is widely known in Thailand. After ditching a short-lived career in banking, he endeavoured to pursue his true passion: cooking. Ton enrolled in the Culinary Institute of America in New York and working at top Michelin-starred restaurants, Eleven Madison Park, The Modern and Jean Georges. Then, he packed his knives, moved back home and opened Le Du in 2013. Inspired by the philosophy that “good food comes from good local ingredients”, Ton worked closely with local farmers, fishermen and food producers to reboot and elevate Thai cuisine. His persistence paid off when Le Du received its…

Littorai Savoy Vineyard Pinot Noir 2017 With a name that means ‘coast’ in Latin, Littorai is a Chardonnay and Pinot Noir specialist located in the western hills of Anderson Valley. Their position nets all the benefits of being coastal in one of the coolest parts of the region, ideal for founders Ted and Heidi Lemon’s cult Burgundian style. The Savoy plot is the well-regarded ‘toe’ of the slope, planted with a complex variety of Dijon and Pommard clones since 1991. Expect floral red berry character and baking spices in a structured yet supple Pinot, which spent 16 months in 25% new French oak. $123 from artisan-cellars.com ANDERSON VALLEY 2017 VINTAGE REPORT: • Severe wildfires swept through northern California in October, affecting Napa, Sonoma and Mendocino. Most wineries had picked their…

AT A GLANCE I’m always eager to try out new, unpretentious cookbooks that promise a delicious, hearty dish that is easy enough for a skilled home cook to replicate, especially without the need for fancy, one-time-use-only gadgets that never see the light of day again. And Eventide is exactly that. With recipes from its hugely popular, moniker oyster shack and seafood restaurant in Portland, there’s nothing pompous about this tome. With the restaurant brought together by just regular guys who were inspired by their childhood memories of happy family summers traversing New England’s coasts, you know you’re in for some quality reading, nuggets of knowledge, and of course, gorgeous grub. Eventide really is about letting fresh, high-quality seafood sing for itself and shine in the spotlight without the need for…