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The Menu, 268

2 December 2016

Author Tim Hayward has written a book focusing on the world’s greatest knives, from extravagantly expensive Japanese sushi blades to the humble bread knife. Also on the show: Dutch chef Sergio Herman’s new potato-related…

Radio

The Menu, 267

25 November 2016

Influential French chef Pierre Koffmann on what defines his cooking, an Australian take on gin and why the world could learn a lesson or two from the Swiss slow-food movement.

Radio

The Menu, 266

18 November 2016

We visit the World Cheese Awards in San Sebastián and check out the cookbooks that top chefs love. Plus: the week’s headlines from Toronto and what front-of-house staff can learn from an employee-exchange programme.

99

Article

Whole lotta Ljub

The Slovenian capital is a treasure trove of smart, creative and unusual gifts – and boasts a winning mix of stirring surroundings and polished pit-stops to make it an ideal festive foray.

99

Article

Season’s eatings

As the seasons shift so does our collective appetite for winter treats and tasty tipples. In this spirit, Monocle visited five festive food firms that specialise in products that we think will embody and elevate any occa…

99

Article

Giving and receiving

This year we unwrap a few gifts that are guaranteed to amuse, enthral and entertain. Forget the tat, tinsel and drab stocking-fillers and peruse our rundown of the best under-the-tree offerings we’ve uncovered on our tra…

99

Article

Lashings of schlager

What is ‘schlager’? Our Culture editor, smelling faintly of beer and with party music still ringing in his ears, has emerged from Dortmund’s Grosse Westfalenhalle with the answer. Boom!

99

Article

Observation issue 99

Tyler Brûlé sees parallels between Denmark’s ‘hygge’ and investment – both financial and emotional – in Christmas.

Radio

The Menu, 265

11 November 2016

Restaurant critic and author Nicholas Lander on what makes a great restaurant menu, the first single-malt whiskey in North America and an interview with Richard Geoffroy, custodian of Dom Pérignon champagne.

Radio

The Menu, 264

4 November 2016

Top chef Monica Galetti discusses the skills that separate professional chefs from others and we get a taste for Canadian comfort food with an aboriginal twist. Plus what to expect from London’s own version of New York’s…

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