29 July 2022
How Ecuador’s small-scale producers are working to make the country famous for its chocolate, not just for its cocoa. Plus, Le Cordon Bleu President and CEO André J Cointreau on his plans for the globally renowned culinary institution.
29 July 2022
Ecuador has the reputation for producing some of the finest cocoa in the world. We find out how makers are taking a step forward by producing their own chocolate instead of just exporting cocoa.
Share chapter 1
Want more radio episodes like these in your inbox?
Sign up to Monocle’s email newsletters to stay on top of news and opinion, plus the latest from the magazine, radio, film and shop.
Telma Shiraishi tells us how she became one of Brazil’s most appreciated names in Japanese cooking, and Theo Randall reveals his store-cupboard essentials.
The author of ‘Pasta Grannies: Comfort Cooking’ shares a recipe that can’t get much simpler.
We are back in Tallinn to meet some of the shakers and makers of the Estonian capital’s hospitality industry, including a man who has created a way to speed up ordering drinks in bars – with the help of robots.
A simple recipe by one of Estonia’s best chefs.
How a winery in Canada’s Niagara region boosted its hospitality offering with one of the country’s best bakeries. Also in the programme: an interview with the makers of the documentary ‘Blind Ambition’, and how a new book…
A seafood recipe by the executive chef of Milan’s Langosteria restaurant group.
We are in the Estonian capital to see how it has become a culinary destination that can rival many of its counterparts around the world.
A simple recipe by the duo behind London’s Moro and Morito restaurants.
How Austrian top chefs launched an initiative to bring more recognition to the country’s food culture. Also in the programme: Ryan Chetiyawardana on how cocktail culture has changed in the last decade, plus John Javier’s…
A favourite recipe of the Australian chef whose latest restaurant, The Tent, recently opened in London.
Baptiste Loiseau on his responsibilities as a cellar master for Louis XIII cognac, plus a new book on what food cultures from around the world share: a love of cookies.
The top chef behind Lisbon’s Michelin-starred restaurant Cura on one of his favourite recipes.
A look into the important role hospitality professionals have been playing in Ukraine to support their nation at war. Plus: the week’s food-and-drink headlines and an interview with the winner of the Swedish Barista Cham…
The three Michelin-starred chef introduced a freshwater fish recipe that he serves at his Alpinn restaurant in South Tyrol.
The creators of Romania’s first single-malt whisky on why the country was the right place for a product like this. Plus: a visit to a sandwich shop that has become a huge hit among Miami’s Cuban population.