The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Diplomatic food
A slow food festival in Turin, we meet San Francisco’s urban beekeepers and learn about food as a tool of diplomacy.
Vertical farms
We visit a vertical farm in Singapore, discuss food with photographer Todd Selby and get lessons for a great cup of coffee in Stockholm.
Rawness in Berlin
We learn about raw food in Berlin, visit a vineyard in Missouri and hear from New York chef April Bloomfield.
James Winter’s history food lesson
We learn about São Paulo’s local ingredients, visit a Norwegian kitchen in Tokyo and author James Winter describes the histories of our favourite dishes.
Kansas City’s barbecue sauce bonanza
We visit a beer festival on the West Bank, a barbecue sauce bonanza in Kansas City and Swedish chef Magnus Nilsson discusses his cuisine.
Stubborn coffee
Chef and author Peter Gordon discusses his style of cooking and we visit a Berlin café refusing to serve coffee with sugar or soy milk.
Portugal’s designer pastries
How Portugal’s design and pastries share common qualities, we sample Austria’s fuity drink Sturm and enjoy a meal where scent matters as much as taste.
Iceland in London
A visit to the restaurant causing a buzz in Sydney’s Eastern Suburbs, we discover Icelandic burgers in London and check out Tel Aviv’s coffee culture.
Rediscovering offal
We discuss Japanese bento box meals, Latin-American cuisine in Europe and we also head to Berlin to find out how local restaurants are rediscovering offal.
How to run a successful restaurant
Chat with Paris-based British chef Rachel Khoo, we investigate sustainable eating in Berlin and Peru and find out how to run a successful restaurant.
