August 2012
Swiss military food is amongst the best military food in the world. We attend kitchen boot camp to witness operational excellence in the field of the culinary arts.
November 2010
The Kenzo Estate in Napa Valley, California, is owned by Kenzo Tsujimoto, founder of video games giant Capcom. Monocle visits to see how the company is aiming to break into the global wine market.
January 2013
Monocle films heads to Toronto, Lisbon and Thessaloniki to discover some new recipes for success.
November 2009
For the past eight decades, the Brasimba brewery has provided a rare slice of normality to the people of the DR Congo, a country that has endured a long history of conflict and unrest. Monocle's Steve Bloomfield visits the…
February 2011
Monocle laces up its hiking boots to look at an innovative marketing initiative to promote farming and manufacturing in the Swiss Alps.
March 2011
Monocle expolores how the Swedish town of Trångsviken is developing a reputation for breeding serial entrepreneurs.
August 2012
Monocle invited chef Jonathan Conroy into our Midori House kitchen to cook the prefect summer meal. He demonstrated the art of making a traditional Turkish starter, Mediterranean main course and a quintessential British…
August 2012
Fondly known as Nino by the regular customers, 28-year-old Nassif Aramouni started working at Dragonfly six years ago and has moved his way up to become chief bartender. Not an easy feat for someone who studied aircraft…
January 2010
Based in South Africa, Thandi is the first black-owned-and-operated wine collective in the world and also the largest black-owned exporter. Kashfi Halford visits the vineyards in the Southern Cape to meet the people who…
September 2011
Kamal Mouzawak, chef, writer and founder of the Souk El Tayeb farmers’ market, has made it his life’s mission to celebrate the regional produce and cuisine of Lebanon. As he prepares a feast for friends in his Batroun…
May 2013
We’ve handpicked the best cooking schools from around the world, including a Tasmanian cook leading guests from garden to kitchen and a chef’s guide to the markets of Israel.
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