Foodie Magazine March/April 2019 Issue Out Now: Virgilio Martínez

Foodie Magazine March/April 2019 Issue Out Now: Virgilio Martínez

The Peruvian chef making an impact with the ingredients of his homeland

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Foodie  Foodie  on 21 Mar '19



The world of wine is evolving and expanding to include devotees from a whole new range of genres, age groups and countries than had previously been considered classic bon vivants. It’s continuing to open itself up to consumers demanding different things, down to the way it’s sold, the techniques used to make it and the regions that are growing it. China’s ever-increasing population is purchasing more and more wine, swelling the demand for locally grown varieties, and the nation’s wine market is heating up and growing steadily. In this issue, we talked to two industry experts to gain further insight into the vineyards in this rather unknown wine region. We also asked our Rewriting Wine 101 columnist to weigh in on the debate on single-varietals versus blended wines.

We also got to meet the chef from one of our favourite episodes of Chef’s Table, Virgilio Martínez, to discuss his cooking philosophy as well as his new restaurant in Hong Kong, ICHU. Our Food Nomad visits the culinary wonders of Chiang Mai, and we take look at the details setting the stage for our favourite culinary festival, Taste of Hong Kong Presented by HSBC. Our regular recipes from My Little Hong Kong Kitchen and Olive Oly Kitchen are something to sink your cooking chops into, along with tips from our zero-waste hero, Hannah Chung, to help us all try to be a little bit better at living a conscientious life.

Have a read – it’s juicy stuff!


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