The Menu

American caviar

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22 January 2016

Episode 223

30 minutes


Photo: Katja Hasselkus

We discuss why caviar from the US should be taken seriously, hear stories about running a restaurant in Kabul and learn why Hong Kong’s food trucks may set an example for the rest of the world.

22 January 2016

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Chapter 1

7 minutes


Photo: Katja Hasselkus

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Chapter 1

Caviar in the USA

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We meet new American caviar business Khavyar and hear why domestic caviar should now be taken seriously.

7 minutes

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Chapter 2

12 minutes

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Chapter 2

‘Kaboul Kitchen’

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Marc Victor launched a restaurant in Kabul some years ago and some of his experiences have made it in to the TV series ‘Kaboul Kitchen’.

12 minutes

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Chapter 4

4 minutes


Photo: Allen Lai

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Chapter 4

Hong Kong’s food trucks

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We learn why Hong Kong’s food-truck project could set an example to the rest of the world.

4 minutes

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