Pay what you want
00:00 / 00:00
10 March 2017
Photo: Muhammad Fadli
The success of a pay-what-you-want concept at a Rio de Janeiro café, British meat guru Richard Turner’s top tips and why Chicago has become a force to be reckoned with on the US culinary scene.
10 March 2017
Want more radio episodes like these in your inbox?
Sign up to Monocle’s email newsletters to stay on top of news and opinion, plus the latest from the magazine, radio, film and shop.
The Menu - latest episodes
The top chef behind Lisbon’s Michelin-starred restaurant Cura on one of his favourite recipes.
A look into the important role hospitality professionals have been playing in Ukraine to support their nation at war. Plus: the week’s food-and-drink headlines and an interview with the winner of the Swedish Barista Cham…
The three Michelin-starred chef introduced a freshwater fish recipe that he serves at his Alpinn restaurant in South Tyrol.
The creators of Romania’s first single-malt whisky on why the country was the right place for a product like this. Plus: a visit to a sandwich shop that has become a huge hit among Miami’s Cuban population.
A recipe by the chef behind Bangkok’s Potong restaurant.
How Ecuador’s small-scale producers are working to make the country famous for its chocolate, not just for its cocoa. Plus, Le Cordon Bleu President and CEO André J Cointreau on his plans for the globally renowned culinary…
A salad recipe from the culinary director of River Cottage in South West England.
We meet two top chefs who have brought fame to their home countries: Israel’s Eyal Shani and Brazil’s Gero Fasano.
A Tuscan recipe from the kitchen of Milan's Remulass restaurant.
A visit to one of the most special Austrian farm-wineries, Olia Hercules on food as a tool to unite people and a top cocktail recipe by Ryan Chetiyawardana.
The head chef of Launceston Place restaurant in London shares one of his favourite recipes.
We find out the subtle differences between Portugal’s alvarinho grape and Spain’s albariño, celebrate10 years of London’s famed Honey & Co and look at a new book that takes us on a cheese-based tour of the UK.
A favourite recipe by the co-founder of new London restaurant Firebird
Maira Yeo on the skills that made her the best pastry chef in Asia. Plus: how Turkish restaurateur Umut Ozkanca wants to change people’s perceptions of his home country’s food and how spices have changed world history.
A recipe by one of the best-known chefs and restaurateurs in the US.