the Foodie
January 2015

The Foodie Magazine January 2015


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Release Date: 07 January 2015.

The new year brings us plenty of new opportunities and together with is a bounty of fresh produce. We decided to not go with cliché theme of healthy food for the new year but instead side step to a Fresh Produce issue. The Foodie Magazine team has came together and created a list of articles celebrating the greenest, freshest and most succulent harvest of foodstuff available.

Chef Akira Back graces our cover and reveals his freshness first policy when it comes to his restaurants. He also shares his very interesting and delightful ‘Seoul Garden’ recipe for you to try to replicate at home. On a recent trip to Auckland, I visit the colorful and fascinating tomato farm of Curious Croppers. I tell you, I have never been as excited about tomatoes as I was when I was at their farm. We also visited the Bumi Langit farms in Yogyakarta and the Agritektur farms in Bandung. As part of a trip to Margaret River, Adithya Pratama writes about Foragers, a farm to table dining experience at the heart of Southwest region of Western Australia.

We feature two Singapore establishments which grow their own herbs in their own gardens: the award-winning restaurant, bar and lounge, Bacchanalia and the stylish and modern Anti:dote bar at the Fairmont hotel. We also run profiles on Natalia Tanyadji of Mama Toko Kue in Makassar, Reno Andam Suri, author of the Rendang Traveler, Bali-based food blogger, Bayu Amus of Epicurina and the famous Ibu Nila Wati of Sari Organik in Ubud.

The team has obviously gotten their hands dirty visiting the most interesting farms and sampling the best produce, near and far. I hope, like me, you will gain a better understanding and respect for these food heroes who till the fields and grow livestock. Their hard work is aptly complimented by the handiwork of like-minded chefs who create the best dishes possible with the freshest produce available.

Happy reading!

Language : English
Country : Indonesia
Publisher : Venture
Page Count : 96
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