The Line-Up

whose Zuma restaurants offer exciting interpretations of modern Asian cuisine and which draw on his fascination with Japanese tastes andwhohas a long-established career both in Europe and South America. Helena’s currently highly acclaimed Brazilian ventureManíin São Paulo which she heads up withher husbandDaniel Redondoserves a perfect marriage of Brazilian ingredients prepared using techniques and philosophical influences picked up from her time abroad.

This edition also includeswhoseaward-winning restaurant De Librije in the Netherlands has held its three Michelin star status for 10 years andwho is breaking the mouldof traditional Italian cooking. Umberto is a world-class leader in Italian contemporary cuisine and has the world’s only three Michelin star Italian restaurant outside of Italy.

What’s In Store?

FOUR International also includes contributions from renowned writers and columnists including,whose musings on Istanbul is essential reading to gain a full appreciation of why this Turkish city should be a priority destination for fashion and food cognoscenti inEat-Sleep-Play, andBruce Pallingwho takes a trip to Modena and discovers that master chef Massimo Bottura’s Osteria Francescana is somewhat confusing yet utterly surprising in FOUR’s restaurant review,Table Talk.

Kamil Foltan from Singapore’s distinguished Tippling Club reveals his story and expertise on mixology while chef (Eleven Madison Park, 3 Michelin stars) tells us all about his favourite ingredients and producers inChef’s Pantry.

FOUR’s very ownSimoneMichégives readers an insight into the life and success of Maguy Le Coze,The Restaurateurbehind New York’s three-Michelin-star seafood institute Le Bernardin and looks to the future with Australia’s rising star chef,Jock Zonfrillo.Jock’s unique take on Australian food will lead you through a galaxy of taste and food culture while FOUR’s Editor-in-ChiefKerry Spencer’svisit to a secret kitchen garden located in the Scottish Lowlands will take you on a delectable trip through a few of the finest ingredients grown for Scotland’s only two Michelin-starred restaurant, Andrew Fairlie at Gleneagles.

Finally, if it’s the captivating and finer things in life you lust after, head to FOUR’sArtfeature, a focus on Dominic Bradnum’s incandescent neon-inspired works, andCheck Inwhere you will find a round-up of secluded island retreats in unique private locations.

So head to to order your copy (and prepare to be amazed)!