This issue, we satisfy your curiosity about all things seafood.
Octopussy: How this eight-legged beauty is winning the hearts of chefs and diners
Dried and Tested: how well do you know your dried seafood like dried sea conch feet?
Go Big: four exotic fish to wrap your head around
All about Oysters: the more the merroir!
Pairing: the best wines that go with seafood
Recipes: The Global Native – five fish recipes from Restaurant Nouri’s Ivan Brehm
In our regular reads, check out Restaurants: new openings and menus at The Palmary, Butcher Boy, Ash & Elm and more; Trending: Sabai Supply – where to get your Thai street eats fix; Chef du Jour: a Q&A with chefs Ace Tan and David Lee of Restaurant Ards Singapore; Wine: South Australia’s trippy wine regions, a taste of Georgian wines, why Ronda in Malaga Spain is an exciting ‘new’ wine region, and an interview with boutique wine maker Jules Taylor of Jules Taylor Wines; Travel: The real taste of Mexico – discovering the new gastronomic hub of San Miguel de Allende; and much more.