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With relish

We care more than ever about the provenance of our food but a new batch of saucy entrepreneurs are creating healthier alternatives to everything from hot sauce to ketchup. Hungry for more?

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Stocking up

Laying on a holiday spread? We’ve amassed a few table-top treats and treasures for those expecting guests.

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Expo: Ivory hours

At this time of year revelries often end up in calls for a song and one more drink. And whether you like a hearty chorus or to be left alone in a darkened booth, the piano bar can be the final stop on many a glorious night…

E118

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My last meal: Richard Wiese

Celebrated explorer Richard Wiese’s many expeditions across the globe have taught him the virtue of tactile eating, the benefit of a good appetite and the belief that cooking is a universal language. He shares his favourite…

E117

Article

Back to the future

There’s more to the City of Angels than dive joints and cocktail clubs. The 1933 Group is safeguarding the future of Los Angeles’ bar scene by preserving its past, all while calling attention to the city’s forgotten arch…

E116Free read

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Making a case

Greek grapes are finding fresh audiences at home and abroad. We head to Kefalonia to find out why the island is becoming the nation’s most promising spot for winemaking.

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My last meal: Anissa Helou

The author initially saw the cookbook as a manual and nothing more. But once she started writing about food – and discovered the importance of preserving her heritage – she couldn’t stop.

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Expo: Brew hogs

A sedate Stein (or six) at a beer garden, in the shade of horse-chestnut trees, is a Bavarian pastime going back centuries. So integral is the custom, any whiff of interference rouses the usually peaceful beer-lovers to…

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