The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
The next generation
We discover how young Italian chefs want to change Rome’s dining scene and visit Stockholm’s sourdough hotel. Plus: Hungarian wine recommendations.
From Marrakech to Reykjavík
A new approach to Moroccan cuisine, Icelandic chef-broadcaster-entrepreneur Solla Eiríksdóttir’s top raw-food recipes and Daniel Eddy of Manhattan’s Rebelle restaurant on what it takes to prepare French food for the discerning New York public.
Eating healthily at 35,000ft
We meet an aviation nutritionist who’s determined to change how people eat in the air and find out how the Nolet family, famous for Ketel One vodka, has kept its drinks business running for…
Fresh ideas
Swiss-Australian chef Fabian Spiquel’s favourite producers in Zürich, a new healthy vending-machine concept from Brisbane and restaurateur-broadcaster Judy Joo’s top tips for cooking Korean.
Back to basics
An Italian wheat farmer who wants to bring the traditional method of pasta-making back into fashion, how pickling is making a comeback and why restaurants may have to start thinking about catering for lone…
The Nordic effect
Find out how Nordic cuisine is influencing the rest of the world with the help of Victoria Eliasdóttir – sister of artist Ólafur Elíasson – who has brought an Icelandic-inspired kitchen to Berlin. And…
The perfect salad
New Zealand’s best-known chef Peter Gordon shares his tips on how to make a perfectly balanced salad, we hear about a novel take on Friday night drinks in Berlin and find out why the…
The perfect order
We discuss the organisational skills that we could all learn from the world’s top chefs and discover how food is being used to revive Kolkata’s Chinatown. Plus: we share our top picks from Verona’s…
Kitchens of the future
In a EuroCucina 2016 special we talk to Massimo Bottura and Norbert Niederkofler about new kitchen innovations. We also head to a co-operative winery in South Tyrol that is receiving lots of praise from…
Taming the flame
UK chef Ben Tish’s top barbecue tricks, a Buenos Aires concept bringing together literature and cuisine and why Italian pupils may soon be getting lessons on wine.
