Innholdsfortegnelse for Febuary 2019 i epicure

You are on the board of two companies (Health FX and Farrer Park Hospital) and the co-founder of a healthcare brand. What makes you so passionate about healthcare? The passion sparked when I met with a close friend, Gregg Meyer, an internist who was responsible for patient quality and safety at Massachusetts General Hospital in Boston. He and I had a conversation that really shifted my thinking about healthcare dramatically. He was explaining to me the leading role that his hospital played to push forward the early adoption of pay-for-performance metrics, through the use of their advanced electronic medical records and data analytics. That was an 'aha' moment for me. I realised the role of academic health systems should be to lead the transformation of medicine, and I wanted to…

» 8AM Fuel up at Doutor Coffee. Go for the sweet and salty combination of shrimp sandwich and cake rusk with cheese before washing them down with their signature coffee brew. Porta, Higashishiokojicho, Shimogyo Ward, 600-8216 Kyoto, Kyoto Prefecture. Tel: +81 75 343 6625 » 9AM Hike up Mount Daimonji for the Daimonji Viewpoint. It offers a sprawling view of the city, which includes Kurodani Temple and the merging of Kamo and Takano rivers. There is also a small shrine dedicated to Japanese Buddhist saint Kobo-Daishi in the vicinity. Sakyo-ku, Kyoto 606-0001, Kyoto Prefecture, Japan. » 11AM A short walk from Kiyomizu-dera is SANSARO, a local beer and sake bar. Locals and tourists alike can often be found standing (a traditional way to drink) and enjoying either pints of locally-brewed…

You’ll be forgiven for thinking you’ve entered a Mallorcan family home when staying at the Can Bordoy Grand House & Garden. The two-month-old hotel sports an unassuming honey beige exterior – much like the ancient monuments peppering the capital-cum-resort city of Palma de Mallorca – and blends into the historical quarter of Forn de la Glória where it resides. It’s tranquil enough yet sufficiently accessible to the city’s sights and sounds. It’s the closest property to the harbour and yacht mooring, and a stone’s throw away from the La Seu Cathedral and Paseo del Borne. Pass its doors is a picturesque utopia designed deliberately to be, as owner Don Mikael Hall puts it, “a veritable sanctum that’s almost as if a munificent Mallorcan household had just invited you over”. A…

01 Botswana, South Africa It’s a long way to Botswana, but, once you’ve arrived in this landlocked country, you’ll be rewarded with fascinating landscapes and a wildlife that retains much of its allure from centuries past. There’s plenty to explore for nature and history buffs. The Kalahari Desert, which covers most of Botswana, is said to have come into existence 60 million years ago and continues to be teeming with The Big Five (lions, buffalos, rhinoceros, leopards and elephants), as well as birds of prey, such as the majestic martial eagle. In between, thanks to the two main rivers, Okavango and Chombe, there are lush flood plains covered in an enthralling green and seasonal wetlands filled with wading flamingos. Makgadikgadi Pan in the north-east is known for the thick baobab…

Post Bar, befitting its heritage in Singapore’s former General Post Office, draws inspiration from around the world. In particular, this cocktail takes its cue from the bar’s Latino Night, held every first Saturday of the month. Mezcal La Posta • 15ml mezcal• 30ml cinnamon rum• 15ml orgeat syrup• 20ml raspberry syrup• 30ml pineapple juice• 5ml lemon juice• 5ml crushed ice garnish mint leaves, thyme, pineapple leaves, orange zest, cinnamon powder » Combine al ingredients except ice and garnish into a shaker and shake well to combine. » Pour mixture into a tall glass. Top with crushed ice and sprinkle with orange zest and cinnamon powder. Decorate with leaves as you like. housemade cinnamon rum • 1 litre white rum• 1 cinnamon stick » Place ingredients in an airtight glass jar…

Get 12 issues for $82, 24 issues for $143 Free delivery to your doorstep every month 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 month, 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. () NEW SUBSCRIPTION () RENEWAL SINGAPORE () 1 year (12 issues) – $82 Save 20% () 2 years (24 issues) – $143 Save 30% ASIAN COUNTRIES () 1 year (12 issues)…

Indulge your guests with slices of Violet Oon Singapore’s Wu Tao Gao, a traditional steamed yam cake which signifies growth and progress. The yam is generously studded with dried prawns, Chinese sausages, dried mushrooms, minced pork and five spice powder before it’s steamed and topped with sliced red chillies, spring onions, coriander leaves and deep-fried shallots. Available in six inches ($42/1kg) and eight inches ($52/1.6kg) at the ION and Bukit Timah outlets. violetoon.com If you’re a pandan cake purist (no artificial pandan essence please), Cedele’s version wil impress. The aromatic Pandan Ogura Cake ($22) boasts a pillowy texture and is baked using pure olive oil and with an all-natural pandan extract and pandan leaf. You'll find yourself going for more than one slice of this cottony-soft goodness. cedelegroup.com Surprise your…

Riding the cusp of a food revolution, Ibiza’s traditional farming and fishing culture has been supplemented with a wave of chefs and producers who are making vibrant artisanal food. EIVISSA: The Ibiza Cookbook, the first recipe book to showcase the cuisine of the renowned White Isle, is written by Anne Sijmonsbergen, a cook and Ibiza’s only organic tomato farmer. You'll learn how to recreate the tastes of Ibicenco cuisine and maximise the flavours of seasonal ingredients that reflect Ibiza’s heritage cuisine. Aided by stunning photography, Eivissa delivers the warmth, energy and enjoyment of Ibiza straight to your kitchen. Published by HarperCollins. Available from amazon.com, $36. Once considered “too native”, the concept of cooking with and eating insects has increasingly gained popularity around the world, with restaurants serving insects and supermarkets…

It’s just a few more weeks before Spring is upon us and we can already (almost) smell the flowers – yes, we’d had enough of Winter’s bitter cold, thank you very much. Now what do we like best about travel in a milder climate? Smaller suitcases! Indeed, having to pack in fewer things means more space in the bag for stuff that we want, not need. And that certainly helps when you’re trying to not look like a tourist because the number one rule is to always dress smart no matter where you go. Whether for work or play, a brief sojourn or a long visit, travel with the right accessories and you’ll never be treated like a foreigner. Oh and that thing earlier about smaller suitcases? Toss it. 1…

Corcelette, Grand Cras and Côte de Py are not typical vineyard names that trip off the vinophile’s tongue, but in recent years, a handful of rising stars in the cru of Morgon, Beaujolais, are making wines that draw comparisons to Burgundy – a serious claim to fame. This is a rugged and under-invested region, where frequent hail has continued to exert gritty damage year after year, and new winemakers like 42-year-old Mee Godard are striving to make fine wine against the odds. Despite the recent upheavals in the vineyards and winery in 2018, the stoic-faced Mee gives little away when we meet in Singapore, sipping tea for her cold. Perhaps due to the curiosity around her roots – she was adopted from South Korea into a French family as an…

Wine connoisseur and businessman Hi Sang Li is the godfather of the wine industry in South Korea. In 2005 he took the leap to become a winemaker, establishing organic Dana Estates in Napa Valley. He describes his journey. In the 1990s, Koreans wanted to eat and drink quickly and cheaply. There wasn’t a culture to appreciate food and wine. I came to the U.S. to look for fine wine to export to Seoul. I made a list but no one would even meet me. I’m very shy, and until today, am still not used to public speaking. By attending auctions and persisting to make contact with the winemakers, I managed to get allocations. Joseph Phelps was the first, and then eventually Harlan Estate, Colgin Cellars and Kistler. Many of them…

“Valentine’s Day is, unfortunately, a busy day for me. I’m overseeing Edge, Hai Tien Lo and Pacific Marketplace, ensuring that everything goes smoothly in the kitchens, so my wife will have to give this special day a miss this year. And this is why I’ve decided to create two dishes that are delicious (both recipes can be done within two hours) and easy to execute for busy couples who want to surprise their other halves,” says Michele Greggio, executive chef of Pan Pacific Singapore. Easy doesn’t mean low effort though. Greggio’s Omi Beef Carpaccio recipe features several components, but he assures that it can be completed within one hour. The details, however, make a big difference to the final plate. “For instance, buying ground pepper is not as effective as…

Originating from Rome, The Mast’ of Mozzarella & Co. marks its Asian debut and first international outpost. The bold four-in-one concept combines a cheese production laboratory with an osteria, delicatessen and bar in one space. The establishment is the only one in Singapore to produce fresh buffalo milk cheese daily on site, so you can get mozzarella, burrata and stracciatella for breakfast or dinner. The process of the fine cheesemaking extends to the provenance of its ingredients, starting from the high-quality milk imported from the osteria’s own buffalo farm in Valle dei Templi in Paestum, an Italian region known for buffalo breeding. Kick off your morning with Italian coffee and a classic Sfogliatella ($2.50), a frolla pastry stuffed with fresh ricotta cheese. For a heavier meal, the menu spread spans…

Made in the shade It’s the restaurant Los Angelenos have been waiting for. Top Chef season 12 winner Mei Lin (formerly sous chef of Ink and Spago Las Vegas) officially opens the doors to Nightshade in the bustling Arts District this month. For her solo debut, diners can expect culinary influences from her travels, popups and family’s Chinese restaurant in Detroit. Menu highlights include Mapo Tofu Lagsana with tofu cream and pork ragu, Dungeness crab congee, and a Szechuan Hot Quail that’s served over Japanese Milk Bread. The latter is her take on the Nashville hot chicken and is said to complement her version of the steakhouse favourite, Tom Yum Bloomin’ Onion. The ambitious chef is also taking on mole (a traditional Mexican sauce) with unlikely fruits, such as persimmons…

What is it about Bali that attracts international chefs from far and wide to set up their own restaurants on what is fondly dubbed as the Island of the Gods? It’s hard to think of another near-perfect destination that boasts friendly people, sun-kissed beaches, incredible surfing opportunities, and of course, an abundance of fresh and exotic produce all year round. Bali’s dining landscape has evolved significantly over the last decade to embrace various types of cuisine. Be it rustic Indonesian fare, Italian cuisine, a healthy spa menu or cutting-edge cocktails, Bali is in a class of its own when it comes to culinary excellence. As these three chefs can testify, their arduous journeys in climbing the culinary ladder involve training under seasoned chefs, working gruelling hours, and living in several…

“A the seeds come from a local breeder, but we like to grow plants from everywhere. They remind me “ All of myself. I come from abroad but have perfectly acclimated to the Belgian soil,” says Sang Hoon Degeimbre as he explains the variants of plants that verdantly grow in the five hectares of land surrounding L’air du temps. The yield supplies 90 percent of the restaurant’s vegetables, fruits and herbs. The two Michelin-starred restaurant is housed in a remodelled farmhouse and has become a destination in its own regards since it opened in 2013. It is an hour drive from Brussels and makes for a relaxing sojourn to the Wallonian countryside. With its floor-to-ceiling glass window and uninterrupted view of the fields, L’air du temps is both inviting and…

SOMM AND CO-FOUNDER Gaston Burgundy Bistro & Wine Bar: 29-year-old Burgundy native Geoffrey Daurelle, most recently from Wine Universe. The Wine & Gourmet Friends: Veteran sommelier and wine educator William Seah, who’s been on the scene since 2004. WHAT TO DRINK Around 40 percent of wines at Gaston are specially sourced Bourgignon from $10/glass, with a good mix of everyday and prestige bottles. Mainly French, and some Italian. The Wine & Gourmet Friends offers wines from over 80 Old and New World producers, priced from $25 to $1,888, of which 80 percent are exclusive to them. WHAT TO EAT Gaston’s escargot de Burgundy ($15/6pc), one of the best renditions in town, is encased in pastry shell. Regional specialities like jambon persillé (parsley ham, $14), poached eggs in red wine and…

Bovin Imperator 2016 The first privately built winery in Macedonia in 1998, Bovin has since gone on to be one of the largest and most awarded. Its vineyards are located in Lepovo in the premier Tikves wine region, and produce Cabernet Sauvignon and Merlot, alongside Vranec. Sour cherry, blackberry and blueberry are lustily integrated into oaked chocolate and cinnamon notes, backed by sweet firm tannins. Serve with red meat dishes or even fatty fish. $210 from Bar à Vin GET TO KNOW: VRANEC • The leading red grape variety in Macedonia is a local Balkan variety resulting from a natural crossbreed or spontaneous mutation. • The word in Macedon means black stallion, and the wine produced by these dark blue grapes can be recognised by its intense dark red colouration.…

Serves 4 Prep time 1 hour 30 minutes Cook time 1 hour venison loin 600g venison loin10g juniper berries, crushed10g kosher salt10g freshly ground black pepper50g unsalted butter2 sprigs fresh thyme » Pat the venison loins dry with paper towels. Tie the loin with butcher string to keep its shape. » Mix crushed juniper berries, salt and freshly ground black pepper. Rub the loin with the mixture and set aside. » In a cast iron pan, heat the butter, then sear the loins for 5 minutes. » Transfer the meat to a plate and rest for 5 minutes. Return the meat to the pan and cook for 3 minutes, until medium-rare. brussel sprouts 200g Brussel sprouts20g white onions, finely chopped250ml cooking cream salt, to taste ground black pepper, to taste…

At a glance These days, a chef’s talent isn’t confined to just the kitchen. Scandinavian chef Bo Bech from Geist restaurant in Copenhagen has taken his multi-faceted creativity to another level in his new cookbook, which he not only wrote, edited and published himself but also did the photography. In my Blood is a 100 strong recipe book in which the visionary chef bears his soul, revealing the story behind Geist, the people, food and philosophy, a product which was seven years in the making. The recipes are split into five pillars: The Rage, The Tribute, The Introduction, The Reunion and The Journey, which anchor the origin of his ideas and culinary inventions. There are also insights into a day in the life at the restaurant, plus 10 of Geist’s…

Four Seasons Resort and Residences Anguilla Barnes Bay, West End 2640, Anguilla Tel: +1 800 2019580 Jacala Beach Restaurant 2640, Anguilla Tel: +12 644 985888 Jiang-Nan Chun Four Seasons Hotel Singapore 190 Orchard Blvd, Singapore Tel: +65 63817220 Karma Borgo di Colleoli Via Panoramica, 20, 56036 Colleoli PI, Italy Tel: +39 0587 622382 Karma Kandara Jl. Villa Kandara, Banjar Wijaya Kusuma, Ungasan, Bali Tel: +62 361 8482200 Karma Le Preverger Quartier Préverger, 83680 La Garde-Freinet, France Tel: +49 802 66080 Scott’s 20 Mount St, Mayfair, London, UK Tel: +44 2074 957309…

Yankee Candle perfuming the dining room. A glass of sparkling apple cider. Taylor Swift’s You Belong with Me playing in the background. A platter of supermarket steak served with crinkle-cut fries. Ten years ago, this would have been my idea of a perfect first-date setting. In some ways, I’m still the same 16-year-old who is content with carbonara topped with Parmesan cheese at my cheap and cheerful neighbourhood eatery, but this pseudo-Italian joint is now off limits as a first-date venue. To think that my teenage self would have been excited if the guy I fancied took me to a casual steakhouse chain. Thankfully, my taste buds have been blessed with some of the best gastronomic experiences a decade on. To be fair, expectations tend to be higher when it…