Tuesday, 21 January 2014

Auspicious Flavours

AS the Lunar New Year of the Wood Horse gallops in, Malaysia’s premier food and lifestyle magazine features an issue filled with auspicious foods and recipes to usher in the celebrations, and so much more.

From the beautifully illustrated cover story on the favoured foods to fill your pantry with and even taboo foods to avoid during the festive season (pages 33-35), to tantalising recipes to turn heads at the family reunion dinner (pages 24-28, 36-41), as well as innovative gifts with seasonable meaning to make for family and friends (pages 30-32), the team at Flavours has put it all together – an issue fit for the festivities. There are even red hot wine pairings to go with the Lunar New Year dishes (pages 104-105).

Be bowled over by the beautiful oriental-style classic tableware, suitable not just for serving your Lunar New Year delicacies, but also for all other occasions (pages 64-65).

But, should you say “neigh” to slaving over a hot stove during the celebrations and prefer to just eat out, the issue also presents seasonable promotions at premium restaurants (page 29), delightful venues to dine at (pages 82-91), as well as hip night-spots to party the night away (pages 92-93).

This year’s first issue of Flavours also highlights 2014’s hottest food fads and epicurean delights, from retail restaurants and food halls to gourmet butter and oily fish (pages 62-63).

And if you’re following the Masterchef Australia series, you’d definitely not want to miss out on an exclusive interview with Masterchef 2010 winner Adam Liaw, as he shares his take on married life and tells us about his new book, Asian After Work, which teaches busy young professionals how they can have their cake and eat it too (pages 42-46).

Gain a greater insight on “cake boy” Eric Lanlard, one of the world’s top pâtissiers who was in Kuala Lumpur recently to promote his new TV show, Baking Mad. Despite having baked Madonna’s wedding cake, Britain’s Queen Mother’s 101st birthday cake, and even cooked for a former French president during his national service with the French navy, the A-list award-winning master pâtissier still remains extremely humble and down to earth (pages 47-49).

Artisan is in, as this month’s main feature reveals. Check out unique products from small, independent producers that are taking the gourmet world by storm and causing stirs at local foodie bazaars, from Sailor’s gourmet sausages, Humus Co’s signature blend of the Middle Eastern dip, Mangolicious’ jam with the texture of a fruit coulis, Five & Two Find Food’s bacon jam and other meaty products, Simply Mel’s Portuguese Eurasian-style rempah, Nuts Enough’s nutty spreads, Sweet Montage’s Japanese-style puddings, Michelle’s Artisan Food Spread’s delicious concoctions, and Smooshie’s healthy juices (pages 52-61).

Chaine’s Intronisation Gala Dinner and Dance 2013, held at The Westin Kuala Lumpur, was a journey through six decades of food evolution, serving up dishes from the 1950s all the way to the present (pages 79-82).

For wine connoisseurs, check out David Bowden’s story on wine tourism in Australia’s Burgenland (pages 94-99) and Central Otago’s Felton Road Pinot Noirs in New Zealand (pages 102-103).

As usual, the magazine feeds coffee lovers’ craze, this time examining the novel concept of the mobile expresso bar, which will bring the freshest brews to you all across KL, and also the latest cafes in town for that special cup (pages 74-78).

Last but not least, all the mag’s firm favourites make their appearance too, from foodie books of the month to TV shows to delight the gourmand in all of us. 

The January 2014 issue of Flavours is currently available at all good newsagents and bookstores nationwide. Flavours is published by Star Publications (M) Bhd.

Tags / Keywords: Lifestyle , Reads , Adam Liaw , Flavours , food , recipes


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