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An octopus risotto recipe by the man behind Lisbon’s Sála de João Sá.
Virgilio Martínez on the huge amount of work it took to create ‘The Latin American Cookbook’, which contains hundreds of recipes. Plus: Selin Kiazim’s top tips for homemade knockout dishes.
An easy recipe by one of Australia’s foremost culinary figures.
Dee Rettali on her baking style, which has made Fortitude Bakehouse one of the most celebrated craft bakeries in London. Plus: how mixer company Fever-Tree found a gap in the market – and then global success.
A coal-roasted aubergine recipe by the founder of London barbecue restaurant Smokestak.
Donna Hay’s new tricks for easier cooking, a look at the best new wine producers in Portugal and how two former rugby players found success with a sourdough pizza and doughnut business in Hong Kong.
A recipe made entirely with vegan ingredients that works as an alternative to a classic tuna tartar.
We hear from the Mexican Arca Tierra project, which works with leading chefs to save traditional farming methods. Plus: we catch up with three-Michelin-starred chef Mauro Colagreco and hear from the creator of the world’s…
An easy vegetarian Greek recipe from the author of the new book ‘Lemon, Love and Olive Oil’
Award-winning author Rowan Jacobsen on why so much of what we think we know about truffles is wrong. Plus, a pioneer of sourdough baking in Athens and a Hong Kong restaurant specialising in British-Chinese cooking.
A Cuban family recipe by the founder of London’s Cuca supper club.
British top chef James Martin on the joys of cooking with butter, a visit to one of Scandinavia’s best cocktail bars, and why one port wine producer is attracting attention.
A recipe for brown butter cakes by the head of bread and pastry at Flor Bakery in London’s Borough Market.
We celebrate the 10th anniversary of Monocle 24 with a special edition, in which we speak to some of the best culinary experts across the globe about how the world of food and drink has changed in the last decade and what…
A recipe by one of the UK’s most exciting culinary talents, from the restaurant Hide.