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Chapter 1
New take on Moroccan cuisine
Restaurant Salt in Marrakesh is starting a discussion on how Moroccan cuisine could be modernised.
5 minutes
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Chapter 2
Solla Eiríksdóttir
The pioneer of the Icelandic raw-food movement on her favourite recipes and how Reykjavik’s food scene has reinvented itself.
8 minutes
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Chapter 3
The Menu news
The week’s top headlines from Hong Kong.
2 minutes
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Chapter 4
French for New Yorkers
Gallic-inspired restaurant Rebelle gained its first Michelin star only months after opening in Manhattan’s Lower East Side. Chef Daniel Eddy reveals how he made his restaurant such a success.
8 minutes
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Chapter 5
The recipe of the week
British publisher Emma Shercliff on what she cooks at home in Abuja for her young family.
2 minutes
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The Menu - latest episodes
