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Chapter 1
Kobus van der Merwe
How South African chef Kobus van der Merwe made his restaurant Wolfgat one of the most talked-about dining spots in the world.
10 minutes
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Chapter 2
The Japanese skill of fermentation
Monocle 24’s Kenji Hall reports on a Japanese exhibition exploring the lesser-known side of food culture in the country: fermentation.
6 minutes
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Chapter 3
Slovenia’s gin revolution
We visit Slovenia’s first-ever festival dedicated to gin to see how the country is finding its own unique ways of making the spirit.
8 minutes
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