Friday January 11, 2013
What to expect from the culinary world in 2013
Find out what to expect from changing food fashions in Flavours magazine’s January issue.
FOOD is like fashion: there are changing trends in flavours and spices and even looks every year. Though unlike fashion, the change is not sudden but “an evolving, continuous flux and wane, an ocean of provision that washes up goodies on our shores, distributing the rations around the world”, as editor Julie Wong poetically puts it in this month’s Flavours magazine.
Chief reporter Suzanne Lazaroo quizzes the experts to find out what we can expect and lays it all out on pages 32 to 37, from the artisanal push to decentralised dining and authentic street food, healthy cuisine to retro reinventions.
Then, when you’re all excited about these new trends, Flavours jumps in and offers you the chance to try up-to-the-minute, on-trend dishes like the healthy and delicious Tuna Belly With Truffle Mayonnaise And Toasted Brioche and the reinvented Passionfruit Bombe Alaska With Cointreau Flambe and many more kitchen-tested recipes spread over six yummy pages.
Another trend the magazine delves into is the sous vide cooking method, made popular by professional chefs on cooking reality TV shows like Top Chef; the first of the professional machines designed for the home are explained and tested on pages 86 and 87.
We just know Malaysians will be eager to experiment with this “cooking in a vacuum” technique since we’re all such foodies. Take the celebs Flavours speaks to – they certainly have a lot to say about their food faves. Familiar faces and names like TV host and model Oliver Pettigrew, Star2 columnist and TV host Jason Godfrey, and comedianne and DJ Joanne Kam, among others, share their thoughts on food, food, heavenly food.
January’s Masterclass is by cookbook author and cooking maven Catherine Lau on that humble dish, chee chong fun, or steamed rice rolls. Over pages 58 to 64, Lau covers everything from how to get the basic rolls exactly right to all the different ways of serving and filling them, from Penang-Style Rice Rolls With Prawn Paste Sauce and Hong Kong-Style Prawn Rice Rolls to the more unusual Meat Floss & Seaweed Rice Rolls.
The travel section takes a trip to Cyprus and discovers adventure and good food in dramatic settings (pages 77 to 80) while Dining Out (pages 102 to 109) introduces the unique experience offered by Dining In the Dark KL and checks out a bubbly brunch and Sri Lankan and Japanese cuisines.
And don’t forget to check out the magazine’s top eight picks of the best dim sum in town (pages 99 to 101) – do you agree with the choices?
The January issue of Flavours is currently available at all good newsagents and bookstores nationwide. Flavours is published by Star Publications (M) Bhd.