Monocle 24: The Menu
The Menu - Wolfgang Puck’s business tips06/26/15
We meet one of the most successful American restaurateurs Wolfgang Puck, hear about a new concept for a broth bar in Portland and get The Monocle Restaurant Awards nominees from Tokyo.
The Menu - The future of in-air dining
What are the limitations and future of in-air dining? We hear from Daniel Hulme, CEO of On Air Dining. We also speak to filmmaker Erik Shirai, who honours the Japanese saké-makers in his new film ‘The Birth of Sake’. Plus: we get the week’s headlines...
The Menu - Chocolate with style
We meet the Mast brothers, who have gained worldwide attention for their meticulously produced chocolate, in their new London factory-shop. We also hear about the return of freekeh to Middle Eastern tables and talk about cooking and cleaning in the...
The Menu - Recipes from an embattled country
Olia Hercules shares some of the culinary secrets of Ukraine. Plus: we discuss why Mexican food is gathering momentum in Seoul and take a look at Danish brewer Mikkel Borg Bjergsø’s new project in Tokyo.
The Menu - Chinese secrets
Chef, broadcaster and cookery-school founder Jeremy Pang says Chinese people can be secretive about the tricks that give their food flavour. Pang has set himself a mission to unveil these secrets, first by launching a cookery school in London and now...
The Menu - Culinary masterminds
We talk to one of the world’s most successful female chefs, April Bloomfield, on her love for greens, a new London restaurant that takes localism to a new level and the Monocle Restaurant Awards nominations from Milan.
The Menu - Rethinking eating
At Expo Milano we hear how Italy’s Slow Food movement is trying to get its message across, meet Simon Bajada who’s written about the best recipes in the Scandinavian kitchen and get the Brazilian nominees for The Monocle Restaurant Awards.
The Menu - Back to the roots
A new generation of Georgian winemakers, food diplomacy in the Basque country and the week's headlines from Singapore.
The Menu - The perfect loaf
We discover new ideas at Horeca food and hospitality expo in Beirut, take lessons from master baker Éric Kayser and examine how Michelin stars change Brazil’s restaurant landscape.
The Menu - The home of mezcal
We are in Mexico to learn the original ways to drink Mezcal, hear how you pick wines that taste good at 30,000ft and get the week’s headlines from Latin America.
The Menu - Restaurant designs
Designer Robert Angell explains what makes a restaurant a success, we hear of a surprising expression of love for saké in Japan and we get the week’s headlines from New York.
The Menu - Uruguay's ambitious wine industry
We hear why you should keep an eye on Uruguayan wine manufacturers, get the week’s headlines from Tokyo and our Berlin correspondent gives us her nominees for The Monocle Restaurant Awards.
The Menu - Winning designs
Austrian designer Gregor Eichinger on his winning restaurant designs, new ideas from the Vinitaly wine fair and The Monocle Restaurant Awards nominees from Lisbon.
The Menu - Pastry mastery
Dominique Ansel explains his tricks as a pastry maker, we hear why Serbians are now drinking better beer and we get the week’s headlines from Hong Kong.
The Menu - The best of Pitti Taste
We head to Florence for the Pitti Taste trade fair, talk the business of maple-syrup production and hear Australian-Lebanese chef Greg Malouf’s thoughts on the best vegetarian food.
The Menu - Launch of The Monocle Restaurant Awards
The first three nominees in The Monocle Restaurant Awards, a new wave of cocktails in Singapore and the renewed interest in saké in Japan.
The Menu - Wine revolution
The Portuguese wine industry is focusing on higher-quality products – we head to Porto to find out how. Plus, a visit to Saint Petersburg for Restaurant Day, and we get the week’s food headlines from Canada.
The Menu - Vatican eats
Swiss Guard and cookbook-author David Geisser on what different Popes and his fellow guardsmen like to eat, a restaurant in Barcelona that focuses on ‘Pan Con Tomate’ (tomato with bread), and the week’s culinary headlines from New York.
The Menu - Your new favourite gin
We investigate the rapidly growing gin industry in Victoria, British Columbia. Plus beer from the slums of Rio de Janeiro and a German entrepreneur who wants to change the way we buy our local produce.
The Menu - Carnival cuisine in Brazil
Italian top chefs reveal some of their secrets at Milan’s Identita Golose cooking convention, we hear what's new at Rio de Janeiro’s carnival and get a tip or two for launching a new food business.
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