The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Chicken and charcoal
Matt Abergel of Hong Kong’s Yardbird restaurant talks about the secrets to quality chicken and how his dining spot gained a cult following. Also, a look at Santa Fe’s unique beer products, plus the secrets of the Palestinian kitchen.
Anissa Helou
World-renowned writer and chef Anissa Helou’s look into the food culture of the Islamic world, how Brazilian acai berries became a global nutrient phenomenon, plus a little-known wine region in Portugal that deserves more attention.
Foods for enjoying life
The Melbourne concept store and restaurant that focuses on making customers feel good, recipes that make use of the whole fish and Italian star chef Massimo Bottura’s food festival project.
Best in class
Top chefs Jean-Georges Vongerichten and Fredrik Berselius on what makes for a great restaurant. Plus: why it’s Albert Adrià’s turn to be in the spotlight.
Bagel bonanza
North American lessons on great bagels, foraging for rare ingredients in Ontario and the week’s top headlines from Italy.
Making cooking easier
We visit The Smart Kitchen Summit in Dublin and meet a Sri Lankan chef winning praise for his take on modern Australian cuisine. Plus: why you shouldn’t overlook food from Venezuela.
Pioneers of food and drink
Turkish top chef Mehmet Gurs’ new venture in Finland, a new type of low-alcohol beer, plus a business that curates and sells craft food and drinks made entirely in the UK.
Australia’s best flat white
We find out how Canberra is challenging Sydney and Melbourne’s monopoly on quality coffee and how London’s Kricket restaurant shot to fame. Plus: a vegetarian burger that fools even meat connoisseurs.
Best wines to try
The best lesser-known wines, New Zealand chef Peter Gordon’s fusion cuisine, plus why Milan is becoming a top destination for seafood fans.
Peruvian treats
We visit London’s first Peruvian bakery and profile a business that focuses on finding forgotten barrels of rare spirits. Plus: what makes for great food packaging
