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Radio

The Menu, 237

Friday 29 April

New Zealand’s best-known chef Peter Gordon shares his tips on how to make a perfectly balanced salad, we hear about a novel take on Friday night drinks in Berlin and find out why the future is bright for recipe-box delivery…

Radio

The Menu, 236

Friday 22 April

We discuss the organisational skills that we could all learn from the world’s top chefs and discover how food is being used to revive Kolkata’s Chinatown. Plus: we share our top picks from Verona’s Vinitaly fair.

Radio

The Menu, 235

Friday 15 April

In a EuroCucina 2016 special we talk to Massimo Bottura and Norbert Niederkofler about new kitchen innovations. We also head to a co-operative winery in South Tyrol that is receiving lots of praise from critics and resta…

Radio

The Menu, 234

Friday 8 April

UK chef Ben Tish’s top barbecue tricks, a Buenos Aires concept bringing together literature and cuisine and why Italian pupils may soon be getting lessons on wine.

93

Article

School of life

The Cité Internationale Universitaire de Paris is an academic village of ideas and interrelations on a global scale. Monocle attends campus to find out what happens when countries come together in the classroom.

93

Article

Observation

A refreshed radio offering, our Quality of Life Conference, a new book, our latest travel guides, a seasonal shop, a summer market and brand-new subject matter for our next issue: take a seat because editor in chief Tyler…

Radio

The Menu, 233

Friday 1 April

We hear how new tech solutions can help chefs to work from home and meet a wine-maker who plays Mozart to his vines (for a good reason). Plus: we visit street-food bar Zima, Russian top chef Alexei Zimin’s new venture in…

Radio

The Menu, 232

Friday 25 March

Top Spanish chef José Pizarro reveals the culinary delights that are still yet to be discovered in the Basque Country. We also hunt for the most extravagant Easter eggs in Brazil. Plus: why drink authorities Joel Harrison…

Radio

The Menu, 231

Friday 18 March

We hear the secrets behind Italian restaurant chain Obicà’s famous mozzarella and talk to UK cocktail master Tony Conigliaro about going into the business of bottled cocktails. Plus: a balsamic vinegar producer who’s cha…

92

Article

Inventory no. 92

This April we shower you with well-made ephemera, including a Canadian gin, Nordic planters and Swiss sundries, plus a handsome set of travel guides and some desirable deskware.

Radio

The Menu, 230

Friday 11 March

On this week’s episode David Bez tells us how you can make more than 1,000 different salads. Meanwhile, we take a look at a Lebanese café easing tensions in the region and visit the Japanese island of Shikoku, the home of…

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