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Monocle’s show about the world of food and drink.
A visit to Genoa’s Slow Fish trade fair where chefs from all over the world devise new ways of serving seafood, we visit Kewpie Corporation in Tokyo, and find out some of Turkey’s nearly forgotten food treasures.
How to make bugs into an appealing food, we meet Swedish Michelin-starred chef Niklas Ekstedt who cooks his dishes without electricity, and enjoy a visit to the UK Barista Championships.
We visit the London Coffee Festival for the latest brews, meet possibly the most successful Norwegian barista of all time – Rasmus Helgebostad – and chat to world-famous Italian chef Massimo Bottura.
We discover gastronomic “mystery boxes” curated by top Spanish chefs, visit Beertopia! – the largest craft beer festival in Hong Kong, and go to a popular café in Ukraine that complements the coffee experience with a bit of whipping (but only if you want to).
Where do you go after you have worked for the world’s best restaurant – Noma? We head to Copenhagen to meet chefs launching their new ventures. We also find out what was going on at Seoul’s second Coffee Expo and speak to double-Michelin-starred chef Michael Wignall.
A new project in Berlin that tries to give a face to the meat on your dinner plate, we also get a round up of what went on at Vinitaly wine fair in Verona, and speak to the Swedish authors of a new book on vegetarian food – Green Kitchen Stories.
The latest from Tokyo’s ramen scene, we find out how Turkish delight is getting an upgrade in Istanbul, and speak to restaurateur Will Smith who is now launching a restaurant consultancy company.
Can there be too many restaurants in a city? We visit San Francisco to meet locals who think so. We also find out if Filipino cuisine could become popular around the world and meet restaurant designer Martin Brudnizski in London.
We head to Rangoon to meet brothers who are busy trying to get Burma on the food map, find out about a new service in New York that allows you to share home-cooked food with complete strangers, and talk Easter cheeses with an expert from Paxton & Whitfield.
How Beirut restaurants are changing their menus during Lent, we meet the Finnish barista of the year, and see what’s in Santiago’s basket.
A report on the 50 Best Restaurants awards in Singapore, we visit a Madrid restaurant dedicated solely to cheese, and another in Ontario that serves Finnish cuisine with a Canadian twist.
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