Author Adrian Moore reveals what top chefs have in their home fridges. We also speak to Anthony Rose, who is bringing new life to Toronto’s restaurant landscape and we get the week’s headlines from New York.
Saké and wine sommelier Vanessa Cinti contrasts the worlds of these two drinks, we meet a couple in Buenos Aires wanting to change the Argentinian ice-cream culture and we get the week’s headlines from Europe.
Chef Shaun Hergatt explains how to bring together influences from around the world, we find out about a collaboration between the Adrià brothers and Cirque du Soleil and a small Beirut restaurant that wants to bring dive…
We discuss why Italians know which sauces and shapes of pasta to put together, learn how to create a feeling of authenticity in a new luxury development and witness rock’n’roll cooking by British musician Luke Haines.