media kit 2020 print · • restaurant reviews • recipes for stylish entertaining and table...
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2 e p i c u r e a s i a . c o m e p i c u r e a s i a . c o m 3
target audience• affluentprofessionals• drivenfoodiesandaspiringcooks lookingtoadvancetheirculinaryknowledge• avidtravellersandwineenthusiasts• chefsandrestaurateurs
interactive & integratedmedia platforms• socialnetworkingsitessuchas FacebookandInstagram•epicure’sinteractivewebsite•epicuree-newsletter,food anddrinkspromotions/diningperks• newrestaurantsandpubs/winebars• luxuryproductpreviews• hospitalityappointments• productvideos•epicuremagazineapp
editorial content• restaurantreviews• recipesforstylishentertainingand tabledecorationtips• cookbookcritiques• starchefinterviewsandwinemakerprofiles•wineandbeveragenews• travelfeatures• foodhunting
mission statementepicureisagourmetlifestylemagazinedesignedforbonvivantswhosharethebeliefthatfoodistheultimateuniversallanguage.Themagazineisonanenthusiasticquesttoseekoutthelatestdiningtrends,sniffoutremarkablewinevintagesanduncovertheinsidesecretsofthelocalandinternationalculinaryscene.
entertaining
traVeL FeatUre
unique selling points How epicuredifferentiatesitselffromotherlocalfoodandwinetitles:•Size:Measuring280mmby230mm, epicure islargerandwiderinformat,givingitacompetitivevisualedgeagainstotherlifestylepublicationsinthemarket.
•Editorialquality:Morethanjuststraightreports,epicure’sarticlesareaninformativeandinspiringread.
•Designdirection: epicurefeaturesarrestingvisualsthatareworksofartintheirownright.
•Interactiveelement:Apartfromreachingouttoourreadersviaprint,epicure buildsacloseknitcommunityofonlinefanswithourinteractivewebsite(www.epicureasia.com)andFacebook,thusprovidingmoreopportunitiesforadvertiserstoexpandtheirmarket.
epicure events•cookingclasseswithmasterchefs•specialtastings(wines&beverages)•winecompetitions•gourmettours
masterclass
cOOKBOOK crItIQUe
definition a person who
cultivates a refined taste and enjoys
the good things in life, especially in
food and wine.
SINGAPORE medIa kIT 2020
4 e p i c u r e a s i a . c o m e p i c u r e a s i a . c o m 5
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60 e p i c u r e a s i a . c o m60 e p i c u r e a s i a . c o m e p i c u r e a s i a . c o m 6 1
COVER STORY
Lismore Candlestick 10cm, Waterford; Glass Diamante Topper Dome with Base 13cm, Truffula Forest; Magnolia Dessert Plates, Haviland; Glass Dome with base 12.3cm, Truffula Forest; Lismore Diamond Flute, Waterford; Tall Clear Stand with Dome 20cm, Truffula Forest; Lismore Candy Bud 15cm, Waterford
Concept Adeline Wong Art direction and styling Alicia Chow KirwanPhotos Edmond HoVideo Tu Jie RuiText Victoria LimRecipes Germaine Li and Joy Chiam of Pâtisserie CLÉShot at Jambu Studio
Whimsical tastes need not be fluffy if you add a touch of sophistication with these six exquisite French dessert recipes. Layer on the romance like a patissier who knows how to knead with loving care and precision.
prettypinkIN
Pink Lady Recipe on page 62
Check out epicure on YouTube for a behind-the-scenes look at what went on during this month’s cover shoot.
60-71 FEB20 | Entertainment Cover Story_EL.indd 60-61 21/1/20 5:28 PM
e p i c u r e a s i a . c o m 73
Head bartender of Mitzo Restaurant and Bar, Azlam Kadir, creates a textured mule cocktail with a saline
tang that refreshes the palate after a heavy feast.
TIPPLE T IPS
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#888• 30ml Milagro tequila• 30ml infused Carpano Antica Formula and Campari • 30ml lemon juice• 15ml goji berry syrup• 4 drops orange flower water• 120ml ginger beer• one cup flavoured foam
» Add all liquids except ginger beer into a shaker. Fill with ice and shake till well-chilled.» Strain contents into a mule mug and top up with ginger beer to taste.» Finish with freshly frothed flavoured foam.
Infused Carpano Antica Formula and Campari• 375ml Campari• 375ml Carpano Antica Formula• 100g dried red dates• 100g dried longan
» Place ingredients together in an airtight jar and let infuse for seven days.
goji berry syrup• 200ml water• 200g goji berry• 200g sugar
» Bring water to a boil in a small pan and add in goji berry to extract flavour. Take off the heat and stir in sugar till dissolved. Let mixture cool and keep in fridge till needed.
foam• 5g lecitina • 5g sea salt• 400ml lemon juice• 10ml edible gold food colouring (optional)
» Put ingredients in a blender to dissolve the lecitina and sea salt. Add in gold liquid colour if using. Use a frother to create the foam. e
e p i c u r e a s i a . c o m 73
73 JAN20 | Tipple Tips.indd 73 16/1/20 3:21 PM
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6 e p i c u r e a s i a . c o m e p i c u r e a s i a . c o m 7
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