Latest episodes

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21023 Oct 2015
00:28:07

Bread from home: 

We look at a bakery in New York that introduces talented migrants to the skills of artisanal bread-making, hear how a London pop-up is going international and interview Peru’s top chef Virgilio Martinez.

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20916 Oct 2015
00:30:00

The new flavours of Seoul: 

We discuss the latest developments in Seoul’s restaurant scene, get some innovative tips for great toast and hear the week’s headlines from Singapore.

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2089 Oct 2015
00:28:40

Thai flavours : 

We discover Sydney’s most-famous Thai chef Sujet Saenkham’s top cooking tips, discuss Swedish fast-food outlets’ fight against the gourmet burger boom and find out about a self-sufficient restaurant in the West Bank.

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2072 Oct 2015
00:28:36

The master of cocktail-making: 

Possibly the world’s best bartender Ryan Chetiyawardana on top tips, quality wine production next door to New York and a bar concept brought over to London from Barcelona.

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20625 Sep 2015
00:30:00

The ambassador of modern Chinese: 

Andrew Wong explains how you launch a successful Chinese restaurant. We also discuss the pisco boom in Peru and discover a mysterious new hit drink in Israel.

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20518 Sep 2015
00:30:00

New enterprises: 

DJ Richie Hawtin discusses his drink brand ENTER.SAKE, reveals why star chef Atul Kochhar wanted to open his new restaurant in Madrid and takes a look at a different kind of a food market in Lebanon.

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20411 Sep 2015
00:28:36

Inside chefs’ fridges: 

Author Adrian Moore reveals what top chefs have in their home fridges. We also speak to Anthony Rose, who is bringing new life to Toronto’s restaurant landscape and we get the week’s headlines from New York.

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2034 Sep 2015
00:30:00

For saké’s sake: 

Saké and wine sommelier Vanessa Cinti contrasts the worlds of these two drinks, we meet a couple in Buenos Aires wanting to change the Argentinian ice-cream culture and we get the week’s headlines from Europe.

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20228 Aug 2015
00:28:25

World on a plate: 

Chef Shaun Hergatt explains how to bring together influences from around the world, we find out about a collaboration between the Adrià brothers and Cirque du Soleil and a small Beirut restaurant that wants to bring diversity to the city.

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20121 Aug 2015
00:28:59

The geometry of pasta: 

We discuss why Italians know which sauces and shapes of pasta to put together, learn how to create a feeling of authenticity in a new luxury development and witness rock’n’roll cooking by British musician Luke Haines.

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20014 Aug 2015
00:28:29

The winning recipe: 

We meet the founder of the Finnish Kyrö Distillery whose gin was just chosen as the best brand for a G&T. We are also in Buenos Aires to hear how easy it is to convince the locals that it's not only Argentinians who know how to cook meat, and we get the week's Australian headlines.

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1997 Aug 2015
00:28:31

Food on the water: 

We visit a restaurant that goes exceptionally far in its quest for local food, the founders of London’s Honey & Co restaurant reveal their baking secrets and we get ready to order a Michelin-quality takeaway.

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19831 Jul 2015
00:28:33

The green alternatives : 

We visit Uruguay to ask the country’s beef-loving population whether they would consider having some vegetables on their menus. We also hear about Rio’s craft-beer bike-delivery service and sample a new spirit called Lanique.

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19724 Jul 2015
00:29:38

The wine waymakers : 

We’re in Argentina to meet the winemakers and sommeliers who are working hard to make the world understand the country’s variety of wines. We also head to Barcelona to witness high-fashion éclairs and then to Melbourne to get top burger tips.

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19617 Jul 2015
00:28:54

The West Coast chocolate masters: 

We are in San Francisco to meet the founders of delicious business success Dandelion Chocolate. We also get some salad inspiration from chef and author Matt Wilkinson. Plus: we visit Toronto’s Barque Butcher, a butcher shop by day and a bar-restaurant come night.

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