Contributors / Josh Fehnert

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Ralph Steadman

As the ink-spattered architect of Gonzo journalism and Hunter S Thompson’s co-conspirator, Steadman’s inimitable illustration style is known the world over. Here he talks bomb-shelter dining, Donald Trump and the unceasing…

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A taste of things to come

Josh Fehnert reporting on future food: We’re more aware than ever of what we eat but have a tendency to think all too faddishly about it. Remember, our basic human needs haven’t required an overhaul, beyond a little mode…

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Perfect setting

Laying on a spread this Christmas? Luminaries from the worlds of design, hospitality and diplomacy reveal what makes a terrific table.

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Stocking fillers

We shine a light on a few fine gifts for even the fussiest of friends and family, from books to toys, cheese to pots, and pans to preserves.

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The list: dog's life

It’s the little things that make all the difference to your pooch so show them you care with our selection of goodies.

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Expo: we've got the scoop

Nothing says summer like a hedonistic dollop of ice cream or gelid gelato. Whether it’s an ice lolly dripping down your chin in Sydney or a dizzying line-up of flavours at a Neapolitan gelateria, it’s a temptation to be…

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Recipe: Flammekueche

Its origins may be ambiguous but you can be certain of one thing: ‘flammekueche’ is a crowd-pleaser. Created as a means of testing an oven’s temperature, this happy accident can be salty or sweet and is perfect for sharing…

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Strong foundation

Despite being fired from two jobs, Monica von Schmalensee now heads Scandinavia’s largest architecture practice. She mulls over the merits of being direct in the design world.

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Recipe: asparagus & wine tomato pasta

From the annals of ancient Rome to 15th-century India, asparagus has been cropping up for centuries – and it makes a particularly strong impact in this springtime dish. It may be quick to make but this Italian-inspired…

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Recipe: pear and olive oil cake

Cakes made with olive oil aren’t just the preserve of modern-day master bakers: they have been rising to the occasion for centuries. Here at Monocle we like to take the occasional break to sample a slice of something ind…

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