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The Menu

Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your restaurant table.

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New opportunities :

Tips on successful crowdfunding in the hospitality business, how to invest in fine wines and why the durian fruit deserves more attention (despite its awful smell).

Latest episodes

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25319 Aug 2016
00:28:40

New opportunities : 

Tips on successful crowdfunding in the hospitality business, how to invest in fine wines and why the durian fruit deserves more attention (despite its awful smell).

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25212 Aug 2016
00:30:00

Future food: 

A trial of Starship Technologies’ new delivery robot, possibly the best artisan ice-cream business in Latin America, a craft-beer boom in Bangalore and the week’s top food headlines from Europe.

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2515 Aug 2016
00:28:38

Classics with a modern twist : 

We sample a hi-tech approach to making wine, detail a German business that found success from single-variety juices made from regional fruits and list the ingredients needed to make a great British pub – with atmosphere.

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25029 Jul 2016
00:30:00

Norway’s food capital: 

We are at Stavanger’s Gladmat food festival, the biggest of its kind in Scandinavia. The Norwegian city’s top restaurateurs, chefs and producers prove why it is still a culinary capital – despite concerns over falling oil prices.

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24922 Jul 2016
00:30:00

Success stories: 

How a group of entrepreneurs is working hard to make Israel famous for its whisky, tips for rescuing a restaurant that’s going through tough times and the week’s top news from our friends at Food Republic.

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24815 Jul 2016
00:30:00

The Monocle Restaurant Awards: 

We reveal the winner of this year’s awards, ask if craft-beer brewers are running out of good brand names and get the week’s top news from Latin America.

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2478 Jul 2016
00:30:00

Polish treasures: 

We enjoy some top picks from Poland’s rich culinary culture, find out why some of Buenos Aires’ best dinners are only to be found through word of mouth and launch the Monocle Restaurant Awards countdown.

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2461 Jul 2016
00:30:00

Changing culinary landscapes: 

We tell you why Berlin’s beer-garden culture is worth checking out, Australian chef Shannon Bennett shares his top tips, Paris’s hospitality sector reacts to Brexit and we get the week’s headlines from Hong Kong.

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24524 Jun 2016
00:30:00

The innovators: 

We visit Vienna to do a spot of urban mushroom farming, meet Taiwanese chef André Chiang and explore the best wines of British Columbia.

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24417 Jun 2016
00:30:00

The wine wonderland: 

We visit Bordeaux’s brand new culture centre La Cité du Vin, which is all about wine. Plus: some of the greatest delicacies from Ibiza, coffee liqueur from Australian java masters and a recipe for the weekend by Iceland’s queen of raw food Solla Eiríksdóttir.

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24310 Jun 2016
00:30:00

The next generation: 

We discover how young Italian chefs want to change Rome’s dining scene and visit Stockholm’s sourdough hotel. Plus: Hungarian wine recommendations.

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2423 Jun 2016
00:30:00

From Marrakech to Reykjavík: 

A new approach to Moroccan cuisine, Icelandic chef-broadcaster-entrepreneur Solla Eiríksdóttir’s top raw-food recipes and Daniel Eddy of Manhattan’s Rebelle restaurant on what it takes to prepare French food for the discerning New York public.

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24127 May 2016
00:29:00

Eating healthily at 35,000ft: 

We meet an aviation nutritionist who’s determined to change how people eat in the air and find out how the Nolet family, famous for Ketel One vodka, has kept its drinks business running for 325 year. Plus: how one coconut-water brand is looking to the Middle East.

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24020 May 2016
00:29:00

Fresh ideas: 

Swiss-Australian chef Fabian Spiquel’s favourite producers in Zürich, a new healthy vending-machine concept from Brisbane and restaurateur-broadcaster Judy Joo’s top tips for cooking Korean.

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23913 May 2016
00:30:00

Back to basics: 

An Italian wheat farmer who wants to bring the traditional method of pasta-making back into fashion, how pickling is making a comeback and why restaurants may have to start thinking about catering for lone diners.

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