Working with someof Asiaand Australasia’s most illustrious chefs,food and wine writers and photographers, FOUR will be welcoming the arrival of its Asia and Australasia launch issue later thismonth, on 28October.
Biannual in frequency, each edition will feature profiles and interviews with four of the Asia and Australasia’s leading plus four signature recipes from each one. The top chefs appearing in this edition will be revealed later on this month, upon publication.
As well as the chefs’ profiles, every edition will also include the work of some of the world’s most well-respected food and wine writers and photographers, including:
- Art: showcasing unique and innovative artists and photographers
- Fat of the Land: highlighting the field to fork philosophy
- Check in: the latest spas, resorts and hotels from around the world
- Eat · Play · Sleep: a journey through some of the world’s most luxurious and exotic destinations
- Wine column: expert writers’ tasting notes
The magazine’s content and design comes together to reflect the passion of food and luxury lifestyle lovers.
So how can you get your hands on FOUR Asia and Australasia? The magazine will be onboard business and first class flights and private jets, as well as a plethora of fine diningrestaurants and luxury hotels.
Chef is an Australian chef whose cuisine is based on his long lasting love affair with Thai food, manifesting in his highly celebrated restaurant Nahm in Bangkok.
Based in the bustling city of Singapore, ‘s Tippling Clubvenue has a buzzing bar, offering world class cocktails designed to perfectly complimentClift’s dishes, and a state of the art research and development kitchen.
Born in Kagawa prefecture in 1970, is now heralded as one of Tokyo’s finest chefs, presenting traditional Japanese cuisine at 3 Michelin star restaurantNihon Ryori Ryugin.
Born and trained in France, Chef runs two restaurants of widely different natures in Shanghai – A popular French modern eatery “Mr & Mrs Bund”, and an avant-garde, experimental restaurant “Ultraviolet”.