Food & Drink
How a pregnancy craving led to Dubai chocolate and a new chapter for Emirati food culture
In 2021, Dubai-based entrepreneur Sarah Hamouda gave into her pregnancy cravings and, without knowing it, created a viral sensation.
Latest in Monocle Radio
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Worth the wait: Six new global restaurant openings to save on your map
A long-anticipated arrival in Bologna, a pizza reprisal in Paris and smart openings in Athens and Amsterdam. Plus: fine wine in Barcelona and crackling vinyl in Bali.
Supermarkets have lost their charm. How can we make them better?
From saying no to self-checkouts to getting the right lighting, Monocle’s 10-point plan details how to make them feel inviting again.
Recipe: Baked sea bream with sautéed vegetables
Swiss chef Ralph Schelling shares a recipe inspired by Greek dish psari plaki. Ingredients:350g potatoes1 red bell pepper (thickly sliced)1 large red onion (cut into wedges)3 garlic cloves (sliced)2 tbsps dried oregano4 tbsps olive…
Recipe for success: Parma’s prestigious Alma culinary school
In Italy’s “food valley”, the next generation of chefs, sommeliers and artisans hone their skills.
Recipe: Halloumi with spiced honey, lemon yoghurt and plums
Swiss chef Ralph Schelling developed this dish while cooking at a villa in the Greek town of Porto Heli last summer. It puts the satisfyingly chewy texture and tangy flavour of halloumi at its…
A taste of Eurostar’s new premier-class dining menu
After taking over from Raymond Blanc, a culinary trio has crafted a four-course menu that signals a renaissance in railway dining.
The grape and the good: Chandra Kurt’s 20 best bottles for 2025
The Sri Lanka-born wine specialist is celebrating a decade of publishing her beloved magazine, ‘Weinseller Journal’. We ask her to suggest top bottles for the year to come.
The five best sando shops in Paris
Parisians famously adore bread and they also love Japanese food. Join the two and you’ve uncovered a new market, as have several restaurants in the capital selling ‘sandos’ – delicious Japanese milk-bread lunches.
Becoming tolerant of food intolerances is knowing that it’s none of your business
A large and increasing number of people now identify as sufferers of food allergies and intolerances. But what’s the recipe for catering to those who might be simply picky and neurotic?
