January/February 2017 Issue Out Now: A New Year of Food

January/February 2017 Issue Out Now: A New Year of Food

Brought to you by:   Foodie  Foodie | 6 months ago

Food festivals, travels, tales and recipes




New year, new foods. There are many ways you can enter a new year: with resolutions coming out your ears; with December's excesses weighing down your bones; with tales of sugarplums still dancing in your head; however you feel, we always have the pleasure of eating to keep January from feeling too glum. That might be with a new healthy ethos or it may be with indulgent comfort foods, but who says that the two can't be one? We have a couple handy recipes that will do the trick, with just the right balance of hearty gratification and vegetable goodness to keep things on an even keel.

We have a new section on food tech to keep you abreast of the latest tools to make life easy, as well as a new column following Hannah Chung as she battles her way through to a waste-free existence. We talk a lot about the upcoming Taste of Hong Kong festival that we are already salivating in anticipation of and we go to war to discover which poké hits all the right buttons.

Have a look – and get ready to get hungry.




Foodie

Foodie | Hong Kong

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