Salvatore Ferragamo on fashion family’s Tuscan wine estate, and three of its...
Salvatore Ferragamo, a third-generation member of the celebrated Italian fashion family, was recently in Hong Kong to promote Il Borro wines. His father, Ferruccio, acquired the dilapidated Tuscan wine...
View ArticleHow to make sambal stingray at home – you don’t have to fly to Singapore to...
I will be the first to admit that this version of sambal stingray isn’t quite as good as those you’ll find at hawker centres in Singapore and Malaysia. But it hits the spot when the craving kicks in –...
View ArticleGrassroots chefs take stock of Hong Kong’s rich culinary tradition in cookbook
The subtitle of A Traditional Taste (2017) says it all: An Extraordinary Journey to Preserve and Document the Food Culture of Hong Kong. And it’s surprising that the authors were able to stop at just...
View ArticleWhat goes into making the best ice wine, be it from Canada or Germany
The wine that put Canada on the map – ice wine – is also made in Europe, primarily in Germany, where it known as eiswein. Rare and expensive, these wines are usually sold in small, slender bottles. The...
View ArticleBuddhist nun and Netflix star praises meditative joys of Korean temple food
What are your earliest memories of food? “I never thought much about cooking when I was little – I didn’t understand the concept. I would help my mother in the kitchen, and it was out of curiosity...
View ArticleThe joy of stuffed vegetables, in two recipes from grandma
Stuffed vegetables were a speciality of my grandmother, who cooked these dishes regularly when making her fantastic and extravagant twice-weekly family meals. This basic pork stuffing works brilliantly...
View ArticleChinese-Irish model and actress Danielle Peita Graham is also a passionate cook
Many people will know Danielle Peita Graham as a model and an actress rather than a passionate cook, but if you are buying On the Table at Home (2016) hoping to get a peek into the glamorous life of a...
View ArticleHong Kong bar owner Victoria Chow says she’s happy to fix the drinks even at...
Victoria Chow, founder of bars The Woods and The Woods Annex, in Central, as well as the Kwoon by The Woods brand of canned cocktails, works long days. But, even though she’s in the intoxicating...
View ArticleCouple’s quest for the most Australian of wines begins with Italian grapes
The Italian words “unico zelo” mean “unique passion”, and that’s what Australian husband-and-wife team Brendan and Laura Carter hope they bring to their winemaking operation in the Adelaide Hills, in...
View ArticleHong Kong diner food celebrated in chef Jeremy Pang’s cookbook
Be warned, don’t read this book on an empty stomach. Those of us who live in Hong Kong are fortunate, though, because if we do work up an appetite by looking at the photos and reading these tempting...
View ArticleRecipes for two dishes to impress your lunch date
When I cook lunch for myself, I rely on three easy staples: instant noodles (to which I add an egg and vegetables); grilled cheese sandwiches (always – always! – use a mix of three or four cheeses, and...
View ArticleCloudy Bay winemaker on the secret to keeping top New Zealand tipple...
What drew you to the wine business? “Originally, I wanted to be in advertising. My dad was an advertising manager and in high school I did some work at a firm and found it creative, energetic and...
View ArticleOverlooked at home in Bordeaux, cabernet franc is winning friends around the...
Not as widely grown as cabernet sauvignon and merlot, cabernet franc is a grape from Bordeaux that’s frequently overlooked and often relegated to a supporting role. It is more commonly found on the...
View ArticleCouple behind Eating Asia blog launch cookbook on Turkish cuisine
This is the cookbook that many food-lovers have been waiting for. Food journalist Robyn Eckhardt and photographer David Hagerman are the couple behind Eating Asia and many of their readers have been...
View ArticleOffal recipes even the squeamish will love
People who dislike innards aren’t necessarily logical or consistent about their distaste. Why is liver fine (and some like only foie gras but are disgusted by veal or chicken liver) but heart is not?...
View ArticleHusband and wife-run winery tops illustrious Bordeaux neighbours for value
Hélène Garcin and her husband, Patrice Lévêque, the owners of the Clos L’Église winery in Pomerol, on Bordeaux’s Right Bank, have the perfect working relationship. The Garcin family acquired the...
View ArticleSusan Jung recreates a memorable chicken pot meal she had in Hong Kong
A few years ago, gai bo (“chicken pot”) was all the rage at Hong Kong hotpot restaurants. It starts life as one dish – chopped up, bone-in chicken pieces with a thick, complex sauce seasoned with lots...
View ArticleHow bariatric surgery helped a star Singapore chef lose 55kg
What are your first memories of food? “We have a dessert at Corner House called My Favourite Childhood Memory. When my family and I had breakfast, there was always kaya [coconut jam], fruit jams and...
View ArticleDorie Greenspan’s latest cookbook gives cookies the respect they deserve
I have long felt that cookies aren’t taken seriously enough. It probably has everything to do with the name – cookie sounds cute, rather than elegant (and the British name, biscuit, makes them sound...
View ArticleWhy cabernet sauvignon is popular the world over
Cabernet sauvignon is the red wine equivalent of the little black dress. It’s a grape that is in the repertoire of many winemakers around the world as its thick skin makes it sturdy enough to stand up...
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