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Chapter 1
Eating fish, nose to tail
Top Australian chef Josh Niland on how to prepare the whole fish – including its eyes, guts and bones.
12 minutes
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Chapter 2
Ergon House
A visit to Ergon House, a foodie hotel in Athens that is trying to bring its guests closer to Greece’s many delicacies.
8 minutes
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Chapter 3
Jancis Robinson
The famous wine writer, who recently co-authored the eighth edition of ‘The World Atlas of Wine’, on how the field is changing.
9 minutes
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The Menu - latest episodes
