The Menu

Pierre Koffmann’s 50 years in the kitchen

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25 November 2016

Episode 267

30 minutes

Influential French chef Pierre Koffmann on what defines his cooking, an Australian take on gin and why the world could learn a lesson or two from the Swiss slow-food movement.

25 November 2016

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Chapter 1

8 minutes

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Chapter 1

An Australian take on gin

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We visit the Juniperlooza festival in Melbourne to see how young producers are modernising gin with local botanicals.

8 minutes

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Chapter 2

8 minutes


Photo: David Loftus

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Chapter 2

Pierre Koffman

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One of the world’s most influential French chefs, Pierre Koffmann has compiled a book of some of his most successful recipes.

8 minutes

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Chapter 4

8 minutes

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Chapter 4

Slow food the Swiss way

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A report from Zurich’s Slow Food Market, which proves that other countries could learn a trick or two from the Swiss slow-food movement.

8 minutes

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