the Foodie
December 2014

The Foodie Magazine December 2014

Single Issue
** Digital publication can only be read on Gramedia Digital e-reader
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Release Date: 08 December 2014.

One of my fondest childhood Christmas memories was when we would rush home after Midnight Mass and immediately get to open our presents. Rushing to the tree and trying to find all my presents. Of course, I knew every last one of them, since I would check the tree every day for any new ones! As I got older, the excitement shifted from the gift receiving to the gift giving. It was always a mad dash to finish my long Christmas list. The shopping, wrapping, delivering and a bit of receiving, gifts was quite enjoyable. But of course the biggest highlight of Christmas, aside from the presents is the food. Tables everywhere will be laid out in their best finery and topped with the most scrumptious and colorful Christmas dishes imaginable. This to me is the magic of Christmas. And like any Christmas buffet table, this issue is over flowing with food!

Our cover and a six page feature showcase the cakes and pastries of Chef Kim Pangestu. The young and creative Kimmy has been slowly building up her repertoire of eclairs, pastries and cakes these past months as she prepares to open Nomz Kitchen and Pastry at Grand Indonesia this December. Chef Marc Cibrowius of the Shangri-La Hotel, Jakarta shows us his recipe for a grand German Christmas goose and shares with us his Christmas memories of his hometown of Cologne. Chef Vindex Tengker of The Dharmawangsa, creates his Indonesian-style turkey for those wanting to give a local twist to the Christmas traditional fare. And chef Will Goldfarb wows us with his amazing deconstructed sweet creations at Room4Dessert in Ubud.

Steve Collinson shares with us some traditional British cocktails as a prelude to the opening of Queens Head in Kemang this month. Plus Adith Pratama gives us a quick glimpse of the holiday markets in New York, and we profile some interesting chefs and foodies such as Dewi Subrata, Andrew Zarzosa, Stefu Santoso and Reinald K. And to cap it off, chef Gilles Marx shares a light smoked barramundi recipe in our De Dietrich Tried and Tested section, as an alternative to the heavy Christmas food on the table. And please don’t forget to see our fun and food filled Christmas potluck dinner hosted by chef Maya Aldy at Otel Lobby.

Writing all that got me hungry, as I hope you will feel as you read through this issue. This is also our first anniversary issue, we released our first digital issue last December 2013. I would love to take this opportunity to thank all of our friends, supporters an readers for a great first year as we look forward to many more to come.

Merry Christmas to you all and wishing you a great New Year ahead!

Language : English
Country : Indonesia
Publisher : Venture
Page Count : 100
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