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Radio

The Menu, 226

Friday 12 February

We get an Italian recipe for great craft beer, learn how England can rival the region of Champagne when it comes to sparkling wine and get the week’s news from ‘Food Republic’.

Radio

The Menu, 225

Friday 5 February

We taste some of the best Turkish wines and check in at a Viennese café-cum-reception desk called Zur Rezeption. Plus: we enjoy some Hepple Gin, created by British chef Valentine Warner.

Radio

The Menu, 224

Friday 29 January

We get a taste for the first artisanal gin made in Bangkok, discuss the future of the British pub, discover unique honey-beer brand Hiver and hear the week’s top news from the US.

Radio

The Menu, 223

Friday 22 January

We discuss why caviar from the US should be taken seriously, hear stories about running a restaurant in Kabul and learn why Hong Kong’s food trucks may set an example for the rest of the world.

90

Article

Observation

A warm welcome from editor in chief Tyler Brûlé as he expounds on the importance of receiving guests in the right way: fail to invest the necessary finances and effort when it comes to first impressions and it could be the…

90

Article

Welcome to our table

Blessed are the cheesemakers – not to mention the brewers, bakers and restaurateurs – who make sitting down to eat and drink with friends such a keen pleasure. Here’s our pick of the vital victuallers making Monocle’s…

90

Article

Sugar rush

In a village just outside Venice the focus turns from canals to confection: we visit the factory where Scaldaferro makes its renowned nougat.

90

Article

Inventory no.90

Our hospitable haul offers soaps to scrub with, sake to raise a toast, a lamp to set the mood and a scent-ilating incense burner for creating just the right atmosphere for entertaining.

Radio

The Menu, 222

Friday 15 January

We head to a high-end chocolate business in the heart of the Amazon and meet a former financier who is introducing products from his small Spanish hometown to the world. Plus: a round-up of current Swiss kitchen trends.

Radio

The Menu, 221

Friday 8 January

We visit two new restaurants that are exerting big influences: Berlin’s Nobelhart & Schmutzig and Pittsburgh’s Whitfield.

Radio

The Menu, 220

Friday 1 January

We compare North and South Korean kimchi and discover what Australian producers have to offer in terms of exports to China. Plus: we get a taste for Seedlip, the world’s first non-alcoholic distilled drink.

Radio

The Menu, 219

Friday 25 December

In a special edition on the best of 2015 we meet guerrilla brewers in Bangkok, check out some of the best cocktails Tel Aviv has to offer and visit an English restaurant that is breaking records in how local its food is.…

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