The Menu

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.

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 diners.

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 in New York we visit Noma co-founder Claus Meyer’s new restaurant Agern, which on opening night catered for a very specific clientele: children.

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 future is bright for recipe-box delivery services.

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 Vinitaly fair.

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 critics and restaurants. Plus: we get the week’s European headlines.

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.

We hear how new technology solutions can help chefs to work from home and meet a wine-maker who plays Mozart to his vines (for a good reason). Plus: we visit street-food bar Zima, Russian top chef Alexei Zimin’s new venture in London.

Top Spanish chef José Pizarro reveals the culinary delights that are still yet to be discovered in the Basque Country. We also hunt for the most extravagant Easter eggs in Brazil. Plus: why drink authorities Joel Harrison and Neil Ridley have been in Scotland chasing forgotten whiskey casks.

We hear the secrets behind Italian restaurant chain Obicà’s famous mozzarella and talk to UK cocktail master Tony Conigliaro about going into the business of bottled cocktails. Plus: a balsamic vinegar producer who’s challenging her competitors in Modena.

On this week’s episode David Bez tells us how you can make more than 1,000 different salads. Meanwhile, we take a look at a Lebanese café easing tensions in the region and visit the Japanese island of Shikoku, the home of yuzu fruits. Plus: the top news from Food Republic.

We discuss how to choose between the 1,700 best pizzerias around the world, get a taste for the Argentinian drink that has become a global hit and sit down with the entrepreneur who has got Brazilians eating vegetarian burgers.

We discover how three sisters are keeping their grandmother’s heritage alive through the means of great hospitality in Amman and hear about a push to bring great Melbourne coffee to Jakarta. Plus: why robots are supporting restaurant businesses in Singapore.

We discover how an industrial area has turned into a restaurant oasis in Canberra, meet an Australian entrepreneur determined to improve coffee in Brazil and visit one of Adelaide’s most unique venues.

We get an Italian recipe for great craft beer, learn how England can rival the region of Champagne when it comes to sparkling wine and get the week’s news from ‘Food Republic’.