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The Menu - latest episodes
How Switzerland became the king of breakfast, a top British chef bringing the zero-waste ethos to central London and the week’s top headlines.
A vegan recipe by one of Bali’s top culinary talents.
We look ahead to the coming year and ask what it may bring for the hospitality industry around the world. Plus: Scotland’s first distilled alcohol-free spirit and the week’s top food and drink headlines.
A delicious aubergine recipe by the woman behind London’s new Zahter restaurant.
Monocle's Markus Hippi picks his favourite recipes we have broadcast in 2021.
Monocle’s Markus Hippi looks back at the last 12 months of our food and drink programme, recapping highlights with some of the world’s best chefs, restaurateurs and key players in hospitality.
Food historian Annie Gray on how the Christmas dinner table became what it is today. Plus: Rich Woods’s festive cocktail recommendations and the week’s top food and drink headlines.
A delicious recipe by the chief-director of London’s Oklava restaurant and author of a new cookbook, ‘Three: Acid, Texture, Contrast’.
Modernist Cuisine’s Francisco Migoya on what he learned while creating ‘Modernist Pizza’, his comprehensive book about one of the world’s favourite dishes. Plus: food-technology innovation at Helsinki’s Slush start-up…
Alex Tung of Kitchen Table Restaurants in Vancouver has a recipe for wild-boar ragu.
The company that’s aiming to make private chefs available for a wider audience, plus award winning food writer and author Laurel Evans on the rich culinary tradition of Italy’s northwestern region of Liguria.
An octopus risotto recipe by the man behind Lisbon’s Sála de João Sá.
Virgilio Martínez on the huge amount of work it took to create ‘The Latin American Cookbook’, which contains hundreds of recipes. Plus: Selin Kiazim’s top tips for homemade knockout dishes.
An easy recipe by one of Australia’s foremost culinary figures.
Dee Rettali on her baking style, which has made Fortitude Bakehouse one of the most celebrated craft bakeries in London. Plus: how mixer company Fever-Tree found a gap in the market – and then global success.