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Maira Yeo on the skills that made her the best pastry chef in Asia. Plus: how Turkish restaurateur Umut Ozkanca wants to change people’s perceptions of his home country’s food and how spices have changed world history.
A recipe by one of the best-known chefs and restaurateurs in the US.
Brazilian chef Manu Buffara shares the dishes of her home country that the rest of the world has yet to discover. Also in the programme: how the Biennial of Design in Ljubljana is showcasing what could be the sausage of the…
A recipe from one of the world’s leading authorities on baking.
Description: How Julien Royer built his restaurant empire in Singapore and Hong Kong, plus baking tips from one of the world’s best-known authorities, Paul Hollywood.
A recipe from the chef-owners of London’s Honey & Co restaurant group.
We are in Vienna where wine-makers are showing off a new vineyard classification system to give consumers a better understanding of Austrian wines. Also in the programme: how Cyril Lignac became one of France’s best-known…
A recipe from the co-head chef of Edinburgh’s Eleanore restaurant.
We are in Warsaw where hospitality businesses are getting together to boost the capital’s offering and reputation. Also in the programme: a visit to a different kind of food festival in California.
One of Iceland’s best-known chefs and cookery book authors shares a favourite dessert recipe.
We head to the World Economic Forum in Davos to find out what is happening in the Alpine town’s kitchens during the huge event. Also in the programme: how Ivan Orkin became one of the world’s best ramen experts, plus the…
The head chef of the Michelin-stared restaurant Fifty Seconds in Lisbon explains how to prepare his superb lobster with rice.
We head to southern Ireland to learn about some old methods for smoking fish that are winning over new fans. We also take a look at Italy’s wine industry and how UK embassies are finding soft power through food.
A meat-free recipe by the executive chef of London's Bubala restaurant.
Israeli top chef and restaurateur Assaf Granit talks about how he created his successful restaurant empire. Max Tobias, founder of London’s Dusty Knuckle bakery, talks us through his business that supplies sourdough to many…