WITH the double celebration of Valentine’s Day and Chap Goh Mei (the 15th day of the Lunar New Year, aka Chinese Valentine’s Day), this month’s issue of Flavours is lovingly packed full of goodness – beginning with the cover itself, which is beautifully styled by flower goddess Brenda James.
Start off by tantalizing your beloved’s taste buds with the world’s hottest fruit: the chilli. Learn more about nine exotic varieties to experiment with if you dare (pages 33-35) and embark on culinary adventures with fiery recipes from Chef Darren Teoh (pages 36-44).
For those with a less piquant palate, getting cheesy with your Valentine over a fondue dinner might just be right up your alley. Get the scoop on the best fondue sets and popular cheeses to begin with (pages 56-58).
If Neptune’s catch is on your Valentine’s menu this year, go for fresh seafood like scallops, prawns, crayfish and salmon, with recipes gleaned from Norway, land of the Vikings (pages 48-49).
Chocolate, they say, is the food of lovers. For a delectable feast, try out the magazine’s chocolate-themed recipes (pages 23-28). Even the marriage between chocolate and wine is explored and uncovered, to discover deliciously decadent pairings (pages 50-51).
To complement your romantic meal, check out bartender tips, ideas and cocktail recipes (pages 92-97).
Those who are married, and even those who are not, might be keen to take a peek into wedded Valentine bliss with TV host Vanessa and rocker husband Moots, as they give their take on married life, future children, cooking and kitchen expe- riences, and even their favourite shepherd’s pie (pages 52-54).
And if you’re throwing a party for any reason at all, check out the easy-to-make and pretty-to-serve potato-themed canape recipes (pages 29-31).
What’s happening on the local Cooking Without Borders: Defining Eurasian Cuisine, Jean Pereira tells us about her heritage and Eurasian cooking in an exclusive interview, featuring selected signature recipes (pages 45-47). Gain insight into Peranakan culture with an interesting account on the 26th Baba Nyonya International Convention 2013, held for the first time in the Klang Valley and attended by over 500 Nonyas and Babas from all over South-East Asia and the Asia Pacific (pages 18-19).
What’s happening on the international foodie scene? Savour Melbourne’s sounds and sights in this month’s travel feature, a preview of some of the delights you’d enjoy if you’re going for the Melbourne Food & Wine Festival next month (pages 70-75). British baker brothers, Tom and Henry Herbert, who have spread their enthusiasm for baking throughout Britain, and Malaysia too through their show The Fabulous Baker Brothers, share recipes for their baked goodies (pages 59-61). And discover why Japan’s luxury fruits can fetch lucrative five-figure prices, with the extreme going at the cost of a modest car (pages 62-63).
The best place to learn is at the footstool of the master, and the best place to learn about cuisine is at the chef’s table, where the chef not only cooks for but interacts with the diner. Read about chief reporter Suzanne Lazaroo’s experience at La Vie En Rose at The French Culinary School in Asia (pages 20-21), where she sits at the chef’s table and gleans insights from Chef Mickael Cornutrait and the school’s Chefowner Jean-Michel Fraisse.
Coffee lovers can check out Illy’s latest espresso machine (page 10) and also learn about the journey of a coffee bean and the coffee-making process at the Wahana Estate in Sumatra (pages 80-83).
For those who are couch potatoes like this writer, get comfy with one of the latest foodie books (pages 66-69) or enjoy some of the latest foodie shows on TV (pages 76-69).
Lastly, to end on a note of love, don’t forget to keep your love alive by eating your way to good health and long life with the wholesome foods the magazine features (pages 64-65). — MingTeoh
The February 2014 issue of Flavours is currently available at all good newsagents and bookstores nationwide. To subscribe to the magazine, call 1-300-887 827 or e-mail email@example.com.
In this month’s issue of
Flavours, take a peek into the wedded bliss of
TV host Vanessa and rocker husband Moots.