01Desietra’s own-brand caviar
02Freshly salted roe is packed into tins
03Customer Jacob Marsing-Rossini tastes the fresh, just-salted roe
04Once the caviar is extracted, the fish is used for fillets, fish stock, or glue
05Baby sturgeon, hatched at the farm. In five or six years they’ll be big enough for slaughtering
06Catching baby sturgeon
07Jacob Marsing-Rossini from Rossini Caviar, the leading caviar trader in Scandinavia
With wild sturgeon disappearing from the Caspian Sea, sustainable caviar production from farms is taking over. At Desietra in Germany even the much sought-after Beluga caviar can now be produced. And it’s winning over the fussiest chefs.
Issue 10
Best known for running influential news site the Huffington Post, Arianna Huffington has also written numerous books including biographies of Picasso and Callas. Born in Greece and a Cambridge graduate, she is a knowledg…
Issue 44
In Singapore a battle is taking place – a battle to dominate the toast-and-spread market. And with the formula proving ever-popular at home, it’s big business for the leading brands who have their eyes set on the rest of…
Issue 60
Turkish photographer Ara Güler has always found eating a bit of a distraction but he found time to sit down for a meal with Monocle.
Issue 56
Vaughan Smith is a veteran war cameraman who set up Frontline News TV in London. He shares a meal with Monocle at the Frontline Club restaurant.
Issue 57
Three years ago, Australian chef Rodney Dunn and his wife swapped the city for the countryside to start their own farm-based cooking school. It’s a growing concern...
Issue 61
A restaurant in central Hamburg has been pleasing guests with its homely cooking for more than 20 years.
Issue 15
Enrique Peñalosa transformed Bogotá during his three terms as mayor of the Colombian capital and today is one of the world’s leading urban consultants. For lunch he chooses a local Italian restaurant with a South American…
Issue 7
When Knud W Jensen, founder of the Louisiana Museum of Modern Art died in 2000, successor Poul Erik Tøjner moved into his beachfront office, a former boat lacquery crammed with vintage Danish design. After initial doubts…
Issue 20
Celebrated Swedish chef Mathias Dahlgren enjoys preparing complex dinners at work but likes to keep things simple in his free time. For the setting of his last meal, he would choose the quiet Nyckelviken forest just outside…
Issue 3
In our regular series on the world’s more obscure yet inspirational trade fairs, *Monocle* despatched a team to Rimini to cover Sigep, one of the biggest ice cream trade conventions in the world.
Issue 64
A teashop in Tokyo, our favourite coffee makers, a New York wine merchant and a star dish from London.
Issue 43
Monocle samples the Belgian city’s top food and drink haunts with a renowned local wine expert.
0:00:00 0:01:00