Foodie Magazine November/December 2018 Issue Out Now: Winter Warmers

Foodie Magazine November/December 2018 Issue Out Now: Winter Warmers

Inventive recipes for the holidays, Alaskan food travels, an Impossible food mission, and more!

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 25 Nov '18



As well as our essential Christmas delights’ low-down, in this issue we have continued the information deep- dive into the future of new proteins, specifically going deeper into Impossible Foods and all that they stand for by going straight to the source: their head offices in San Francisco. Many are just starting to hear the whispers about this new non-meat that bleeds, others have already fully embraced it, while some remain sceptical; either way you lean, it’s making an impact on food scenes far and wide, and we want to know more about it and what’s driving it.

We also have a not-so-secret love affair with crêpe cake and decided to peel back the layers to find out which comes top of the taste trials. Chris Dwyer heads north for a bit of mountain air and all the edible delights that come with it in Food Off the Grid: Alaska. We have some innovative recipes for the holidays from our regular kitchen wonders Laura Williams and Cindy Lam, along with a touch of zero-waste helpfulness from Hannah Chung to finish and send you off into the holidays in a tasty, and no-wasty, state of mind. Happy hols, all!


Foodie

Foodie

Your Guide to Good Taste

Foodie is here for all Hong Kong food related news and events
Read foodie magazine online or
Write for your foodie community!

share the ♥