8 years on, we've worked with count­less tal­ented toques, dived iuto in­trigu­ing top­ics, and cre­ated plenty of ar­rest­ing vi­su­als along the way. Here are some is­sues that cap­ti­vated you.

Epicure - - CONTENTS -

epi­cure is­sues that most cap­ti­vated us

April 2011

The vi­brancy and fresh­ness of guava, jambu, star­fruit and fresh herbs cer­tainly be­fit the Earth Dayin­spired theme for April 2011 is­sue. To such, we ex­plored sus­tain­abil­ity in the culinary world and lo­ca­vorism, and ways to off­set our car­bon foot­print. A trip to an or­ganic cat­tle farm en­light­ens read­ers as to the dif­fi­cul­ties in be­ing cer­tied ‘or­ganic’ in Aus­tralia, while our cover story took on the chal­leng­ing task of go­ing lo­ca­vore in Sin­ga­pore.

Novem­ber 2010

Our team has fond mem­o­ries of this cover. It was voted the favourite among epi­cure’s first year of is­sues by in­dus­try friends at our first an­niver­sary gala din­ner and was deemed the most artsy. The im­age of a fork drip­ping with black squid ink rep­re­sented how sexy The New Black Foods theme could be, whether it’s the aro­matic al­lure of black truf­fles, un­earthed from fe­cund, crumbly soil; or the inim­itable sweet­ness of Ky­oho grapes, which are black with a tinge of deep pur­ple.

Septem­ber 2012

The broad na­ture and many sub-va­ri­eties of Chi­nese cui­sine make it an ex­tremely com­plex topic to tackle, so we dis­tilled the essence of it and com­pressed it into an easy-to-di­gest A to Z of China’s eight mas­ter cuisines, from Sichuan and Zhe­jiang to Hu­nan and Fu­jian. The vi­su­als roused a crav­ing for Chi­nese dishes – sig­na­ture re­gional dishes such as Beg­gar’s Chicken and Chilled Pig’s Ears are in­ter­spersed with im­ages of noo­dle inns, tu lou (round, fort-like struc­tures unique to the Hakka peo­ple in Fu­jian), and wooden stilt houses along Lake Dongt­ing in Hu­nan. Read­ers dis­cov­ered the two forms of din­ing in Shang­hai (Ben­bang and Hai Pai), and how China’s Fer­ran Adrià – chef Yu Bo – pre­serves his coun­try’s culinary legacy. We also high­lighted Chengdu’s din­ing hotspots from chef Du Fei.

April 2013

We used ty­pog­ra­phy as the cen­tral eye-catch­ing mo­tif on this cover, but what was more un­usual was how we shaped the text into a hand­gun and sur­round it with can­noli, in di­rect ref­er­ence to The God­fa­ther’s iconic quote. Cel­e­brat­ing food in film, this is­sue made numer­ous references to mem­o­rable din­ing scenes such as the name­sake rata­touille from Rata­touille, the Big Kahuna burger in Pulp Fic­tion, and ap­ple strudel with whipped cream from In­glou­ri­ous Bas­terds. We mused how film scenes can of­fer in­sight into char­ac­ters dy­nam­ics and the story plot, high­lighted Hol­ly­wood celebri­ties who took their love for wine one step fur­ther by in­vest­ing in vine­yards, and shared how Jean-luc God­dard’s 1965 sci-fi movie Al­phav­ille in­spired the fu­tur­is­tic in­te­ri­ors of AMMO restau­rant in Hong Kong.

June 2014

With kids be­ing more dis­cern­ing of what’s on their plate than ever be­fore; an is­sue on th­ese junior gourmets was in­evitable. We tweaked our cover and pages to look play­ful and fea­tured cock­tail and mock­tail recipes for par­ents and their tots. Who knows – you might be bring­ing up a fu­ture mas­ter chef!

De­cem­ber 2014

Go­ing with monochro­matic chic for our an­nual Christ­mas bumper is­sue proved tougher than we thought, as the tra­di­tional yule­tide sea­son is full of fes­tive colour, but we pulled through with aplomb. On our dou­ble cov­ers: glis­ten­ing black­ber­ries in a tart and a pris­tine white lime sor­bet, or crab meat and a quenelle of caviar atop char­coal cros­tini. A flip through the pages re­vealed how zeal­ous we were with the black and white theme – fes­tive din­ner ta­bles are decked with starkly con­trast­ing din­ner­ware and ac­cou­trements; cel­e­bra­tory cakes are drama­tised with sen­su­ous black and pure white; and even gifts are no less lust-wor­thy when kept to ex­treme dark and light tones.

Septem­ber 2015

Ty­pog­ra­phy was put to great ef­fect again on the cover of our Power En­ter­tain­ing is­sue – the hi­er­ar­chy of cap­i­talised text fills the white space, por­tray­ing pomp and power. Big names in the F&B in­dus­try were pep­pered across the pages: Marco Pierre White talked re­al­ity cook­ing shows and Miche­lin stars, while Em­manuel Stroobant and Ed­ina Hong played con­sum­mate hosts in their sprawl­ing 7,000 sq ft house. Our wine ed­i­tor June Lee re­called her tour to the house of Cham­pagne Lau­rent-per­rier. We also high­lighted ex­clu­sive venues to im­press guests, and how to pull off a power lunch (wine pair­ings in­cluded) to seal that busi­ness deal.

March 2016

With a resur­gence of in­ter­est in bak­ing th­ese few years, it was apt to ded­i­cate a whole is­sue to bread. We paid trib­ute to the com­fort that bread brings to the soul in a com­pen­dium of fea­ture sto­ries, rang­ing from the Top 10 Brioches in town, a master­class on natural starters to mus­ings on the ar­ti­sanal bread revo­lu­tion, which has spawned a wave of bak­eries such as Bread & Hearth, Nick Vina and The Bread Ta­ble. Page af­ter page, we doc­u­mented the many forms of bread around the world: fo­cac­cia, sour­dough, or Chile’s bread-based dishes. For the cover, we went with a sim­ple sil­hou­ette of a loaf – achieved with flour, of course.

Novem­ber 2017

50 best dishes we ate this year was an am­bi­tious un­der­tak­ing, but well-worth the months of ef­fort put into com­pil­ing the list. Our team stu­diously took notes and com­pared dishes, de­bat­ing what qual­i­fied a cre­ation for the list and why cer­tain dishes had to be in­cluded (or ex­cluded). The re­sult was a stun­ning page turner of an is­sue that high­lighted stand­out dishes of the year, in­clud­ing head chef Ai­tor Jeron­imo Orive’s Chloro­phyll Carnaroli at Iggy’s and chef Ja­son Tan’s Mozam­bique Lan­gous­tine with Cadoret Oys­ter, Yuzu Kosho, Shiso, Hasu-imo, Mint and Kristal de chine Caviar at Cor­ner House.

The art di­rec­tion for the four star­ring dishes in the cover story was also a stark de­par­ture from the norm – art di­rec­tor Jenn Chew chose to tie the dishes to­gether us­ing a luxe amethyst cof­fee ta­ble as the back­ground and a mix of modern, pop art-ish Marimekko prints with el­e­gant table­ware from Ralph Lau­ren, Royal Se­lan­gor and L’OB­JET.

April 2018

With Asian cuisines in the spot­light, the Asian gas­tron­omy is­sue was a timely trib­ute to the flavours of the con­ti­nent and fea­tured an at­ten­tion-grab­bing cover with hues of bright pink and elec­tric blue. Chef Pet­rina Loh of Morsels in­jected Korean, In­done­sian and Ja­panese cui­sine el­e­ments into her in­no­va­tive dishes. We dis­cussed how Korean cui­sine has come into its own and in­fil­trated the din­ing scene of ma­jor cities around the world, and in­ves­ti­gated the new wave of pre­mium spir­its ris­ing out of Asia. The is­sue also of­fered tips on the din­ing spots to hit when in Manila and how to spruce up clas­sic Chi­nese dishes of lob­ster claw and mango sago.

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