The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Italy’s most closely guarded secret
The dishes and drinks that visitors miss when they visit Venice, an Australian studio dominating Adelaide’s restaurant design, plus a top chocolate from Ecuador.
How to launch a waste-free restaurant?
UK chef Doug McMaster on the tricks and innovation needed to create a zero-waste restaurant. Plus: Toronto’s latest food destination, plus a new wave of Brazilian food in Lisbon.
The new Greek
How London’s Mazi restaurant reinvents Greek cuisine, why supporting women in hospitality helps the business as a whole, plus a recipe by Rome’s three-Michelin-starred chef Heinz Beck.
Time matters
Why timekeeping is more important to cooking than you think, boutique bacon from the San Francisco Bay area, plus a round-up of what got professionals talking at Florence’s Pitti Taste fair.
The fresh rise of New Zealand’s wines
Why New Zealand should learn to appreciate its wines more, what restaurateurs can learn from each other by working together, plus a new sushi hand-roll business in London.
The ambassador of Mexican cuisine
We meet the man who brought top Mexican food to Wellington and consider the role of food magazines in the future. Plus: how can science support the art of cooking?
The new wave of Jewish cuisine
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.
The future of the espresso martini
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…
Nuno Mendes’ Lisbon
Top Portuguese chef Nuno Mendes’ tips for Lisbon, a new era for Argentinian wine and the week’s top headlines from Tokyo.
London’s changing food landscape
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.
