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22 July 2016

Episode 249

30 minutes

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.

22 July 2016

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Chapter 1

6 minutes

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Chapter 1

Whisky from Israel

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The entrepreneurs behind the Milk and Honey Distillery are working hard to make Israel famous for its whisky.

6 minutes

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Whisky from Israel

Chapter 2

9 minutes


Photo: David Elwood

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Chapter 2

Success in tough times

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Danish restaurateur Mikkel Shafi’s top tips for making sure a restaurant survives – even in the tough times.

9 minutes

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Success in tough times

Chapter 3

1 minute

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Chapter 3

The recipe of the week

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Singapore-based restaurateur André Chiang on his favourite recipe.

1 minute

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The recipe of the week

Chapter 4

7 minutes


Photo: Alamy

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Chapter 4

The Menu news

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The week’s top news from our friends at Food Republic.

7 minutes

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The Menu news

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