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The Menu - latest episodes
We find out how the world is rediscovering Jewish food, check out the San Francisco Bay Area’s top Portuguese restaurant and sample a recipe by Nuno Mendes.
We explore Athens’ commercial hub, home to a number of interesting food-and-drink businesses.
The new tricks that cocktail experts have for espresso martinis and how the US’s West Coast wine producers are trying to benefit from the recent forest fires. Plus: the week’s top headlines from North America.
A visit to the new southeast London food-and-drink destination that has taken over a former disused multi-storey car park.
Top Portuguese chef Nuno Mendes’ tips for Lisbon, a new era for Argentinian wine and the week’s top headlines from Tokyo.
A visit to the island of Waiheke, 20km from Auckland, which has become a destination for some of New Zealand’s best wines.
We assess a new project set to launch quality food halls in the UK, ask what it takes to become a street-food success and take a look at Hong Kong’s craft-beer boom.
A walk through Wellington’s Cuba Street, famous for its urban culture and great food and drink.
British chef Gaz Oakley’s top vegan dishes, a Croatian festival for the best Central and East European chocolate, plus the week’s top headlines from Italy.
A walk through the Teurastamo area in Helsinki. It’s a district previously known for its slaughterhouses but now classic red-brick buildings host a number of innovative bars and restaurants.
How has Malmö become a prime destination for some of the best Syrian food outside of Syria? Plus: top chef Matt Orlando on fighting food waste with innovation, and top delicacies from Lithuania.
We take a walk through Mercado Ferrando, a brand-new food market that is home to a number of new restaurants in the Uruguayan capital.
How a new initiative allows Edmontonians to source free produce, surprising health boosts from the kitchen, plus the week’s top headlines from the US.
A walk through the Wong Chuk Hang district of Hong Kong, which has rapidly changed since a new subway line connected it to the rest of the city.
What 2018 holds for craft beers, a high-end restaurant that claims to be the first in the world to use insects as key ingredients and why Croatian olive oils are worth a try.