Nourish by Spinneys
- Episodios
- 104
- Se publica
- cada semana
- Último episodio
- 10 Nov 2026
Sobre el podcast
A show that inspires you to eat and live well. Hosts Devina Divecha and Tiffany Eslick chat with leading players in the food community, from farmers to foodies, as well as health and well-being experts. Brought to you by the UAE’s premium supermarket retailer, this award-winning show promises to bring you engaging conversations, fresh ideas, and help nourish your heart and soul. New episodes every other Tuesday.
Episodios 104
“There’s butter in the name! You can't tone it down,” with Chef Khadak’s Naved Nasir
Co-hosts Tiffany Eslick and Devina Divecha are at on-location with tasty servings of bun maska and chai at Khadak in Jumeirah to hear all about Chef Naved Nasir's journey from giving up studying medicine for …
Notas del episodio
Co-hosts Tiffany Eslick and Devina Divecha are at on-location with tasty servings of bun maska and chai at Khadak in Jumeirah to hear all about Chef Naved Nasir's journey from giving up studying medicine for hotel management, and spending a decade with ITC in India before moving to the UK to help develop Dishoom. In 2021, he launched Khadak in Dubai with a menu developed from memories, family recipes and his travels across India.
For Chef Naved, food is a very good memory from a forgotten world that needs to be preserved.
Don’t forget, six of Khadak’s signature recipes are at Spinneys all this month atthe Chef’s Counter—jackfruit haleem, dal makhani, butter chicken and salli boti at our hot counters, and the pav bhajji and keema puff at our Spinneys’ cafes.
Music ID: 5ROQ12DERYHSUUVQ
The Chef’s Counter: Khadak’s Naved Nasir
This month, Chef Naved Nasir is bringing six dishes to The Chef’s Counter at Spinneys — Khadak’s signature Jackfruit Haleem, Saliboti, Dal Makhani and Butter Chicken at the hot counter, while the Pav Bhajji and …
Notas del episodio
This month, Chef Naved Nasir is bringing six dishes to The Chef’s Counter at Spinneys — Khadak’s signature Jackfruit Haleem, Saliboti, Dal Makhani and Butter Chicken at the hot counter, while the Pav Bhajji and Kheema Puff will be available at our Spinneys' cafes. Listen in for a compelling history lesson on the origin of these dishes, and stay tuned for more from Chef Naved next week on the show!
The Chef’s Counter is our micro-series and an extension of our in-store initiative to support the chefs and food entrepreneurs shaping the UAE’s dining scene. We’ll have a new chef featured in store and on the show each month.
Music ID: 5ROQ12DERYHSUUVQ
‘We built Maxzi for the community,’ with Chef Karlo Pacheco
Co-host Tiffany Eslick is back with Chef Karlo Pacheco at Maxzi's flagship outlet in Al Quoz. Originally from Peru, Chef Karlo spent his childhood in Miami before finding his way to kitchens in New York …
Notas del episodio
Co-host Tiffany Eslick is back with Chef Karlo Pacheco at Maxzi's flagship outlet in Al Quoz. Originally from Peru, Chef Karlo spent his childhood in Miami before finding his way to kitchens in New York, Singapore and now Dubai. He became the founding chef behind Maxzi in 2018, which has now expanded to 13 outlets across the UAE. For him, food is life.
A reminder – Maxzi’s Brisket Mac & Cheese and Hot Honey Chicken Sando are available for just one more week in select Spinneys stores, and we'll have a new Chef's Counter kicking off next week!
Music ID: 5ROQ12DERYHSUUVQ
Capítulos (4)
Marmellata’s Raj Dagstani: “A restaurant is a passport to the most interesting people & experiences”
This week, co-hosts Tiffany Eslick and Devina Divecha are trekking down to Marmellata in Abu Dhabi to sit down with Raj Dagstani. They trace the origins of Marmellata, from a one-night-a-week pizzeria to its …
Notas del episodio
This week, co-hosts Tiffany Eslick and Devina Divecha are trekking down to Marmellata in Abu Dhabi to sit down with Raj Dagstani. They trace the origins of Marmellata, from a one-night-a-week pizzeria to its expansion today with two locations, Barbassi and Lucky 2000.
Raj also shares his vision for moving the industry forward through Marmellata’s team culture, which includes a five-day work week, hiring for character and having the team interview new candidates.
Music ID: 5ROQ12DERYHSUUVQ
The Chef’s Counter: Maxzi’s Karlo Pacheco
We’re back with our Chef’s Counter micro-series and we’re kicking the season off with Chef Karlo Pacheco, Founding Chef of Maxzi. He’s bringing two of Maxzi’s iconic dishes to Spinneys — the Brisket Mac & …
Notas del episodio
We’re back with our Chef’s Counter micro-series and we’re kicking the season off with Chef Karlo Pacheco, Founding Chef of Maxzi. He’s bringing two of Maxzi’s iconic dishes to Spinneys — the Brisket Mac & Cheese at the hot counter and the Hot Honey Chicken Sando at our Spinneys cafe.
The Chef’s Counter micro-series is an extension of our in-store initiative to support the chefs and food entrepreneurs shaping the UAE’s dining scene. We’ll have a new chef featured in store and on the show each month.
And stay tuned! Chef Karlo will be back in a couple of weeks on the show and tell us all about his journey from Miami to Dubai.
Hydration is the one thing we all have in common, with Humantra’s Charlie Wright & Josh Fogg
This week, Tiffany Eslick sits down with Charlie Wright, founder of Humantra and Josh Fogg, their Senior Sales Manager. Charlie shares his previous experiences as a founder before launching Humantra. Charlie …
Notas del episodio
This week, Tiffany Eslick sits down with Charlie Wright, founder of Humantra and Josh Fogg, their Senior Sales Manager. Charlie shares his previous experiences as a founder before launching Humantra. Charlie and Josh then talk about the science behind hydration and Humantra’s R&D approach.
Humantra have also just launched a new flavour exclusive to Spinneys—find out all about it on the episode!
Music ID: 5ROQ12DERYHSUUVQ“I roasted so many times to get that blend perfect!” with Boon Coffee’s Orit Mohammed
Welcome back to a new season of Nourish by Spinneys, where food is everything.Orit Mohammed, founder of Boon Coffee, sits down with co-host Tiffany Eslick to talk about the company’s growth as a distributor and …
Notas del episodio
Welcome back to a new season of Nourish by Spinneys, where food is everything.
Orit Mohammed, founder of Boon Coffee, sits down with co-host Tiffany Eslick to talk about the company’s growth as a distributor and now operator of 12 cafes across the country. Orit also talks about Ethiopian coffee culture, and how the terroir impacts not just the flavour notes but also the body of the coffee.
The Chef’s Counter: Birch Bakery’s Kathy Johnston
We’re closing out The Chef’s Counter with Kathy Johnston from Birch Bakery. Birch is one of Dubai’s loved artisanal bakeries featuring 100% sustainable Wildfarmed flour. For The Chef’s Counter, Birch is working …
Notas del episodio
We’re closing out The Chef’s Counter with Kathy Johnston from Birch Bakery. Birch is one of Dubai’s loved artisanal bakeries featuring 100% sustainable Wildfarmed flour. For The Chef’s Counter, Birch is working with the luscious red apricots we source from Provence to create a beautiful apricot tart, available this week at select Spinneys stores.
The Chef’s Counter is our micro-series and an extension of our in-store initiative to support the chefs and food entrepreneurs shaping the UAE’s dining scene. We’ll be taking a break for the summer and will return with new episodes in September, see you then!The Chef’s Counter: Chang Sup Shin and Chef Eric Lee
Co-host Tiffany Eslick sits down with Chang Sup Shin and Chef Eric Lee for week 9 of The Chef’s Counter. Chang and Eric are pioneers of pop-ups in Dubai and form part of the creative force behind Ugly Burger …
Notas del episodio
Co-host Tiffany Eslick sits down with Chang Sup Shin and Chef Eric Lee for week 9 of The Chef’s Counter. Chang and Eric are pioneers of pop-ups in Dubai and form part of the creative force behind Ugly Burger and Ugly Noodles. They’ve built a cult following through collabs across the city, combining a passion for making great food accessible, and a deep knowledge of Asian ingredients, cultures and cooking traditions. And they just might be bringing Ugly Noodles to a more permanent spot in the city soon – listen in for details!
For The Chef’s Counter, the duo are bringing a roasted chicken leg with a sweet & savoury glaze, paired with a Hong Kong fried rice to select Spinneys stores this week.
The Chef’s Counter is our micro-series and an extension of our in-store initiative to support the chefs and food entrepreneurs shaping the UAE’s dining scene.
Music ID: 5ROQ12DERYHSUUVQ
The Chef’s Counter: Doughbai’s Wadad Zarzour
Chef Wadad Zarzour, co-founder of Doughbai, joins Tiffany Eslick for week 8 of The Chef’s Counter. Doughbai is one of Dubai’s favourite neighbourhood bistros that’s built around the art of slow fermentation …
Notas del episodio
Chef Wadad Zarzour, co-founder of Doughbai, joins Tiffany Eslick for week 8 of The Chef’s Counter. Doughbai is one of Dubai’s favourite neighbourhood bistros that’s built around the art of slow fermentation sourdough, and delicious Levantine flavours.
For The Chef’s Counter, Chef Wadad is bringing Doughbai’s trio of dips to Spinneys — their signature hand-strained labneh and feta with za'atar, jalapeno & walnuts, the sundried tomato, olives & walnut dip, and the muhamara.
The Chef’s Counter micro-series is an extension of our in-store initiative to support the chefs and food entrepreneurs shaping the UAE’s dining scene.
The Chef’s Counter: Hadrien Villedieu
We’re kicking off week 7 of The Chef’s Counter with Chef Hadrien Villedieu of Chez Wam. Chef Hadrien is known for his instinctive approach to flavour and has built Chez Wam around the idea of bringing people …
Notas del episodio
We’re kicking off week 7 of The Chef’s Counter with Chef Hadrien Villedieu of Chez Wam. Chef Hadrien is known for his instinctive approach to flavour and has built Chez Wam around the idea of bringing people together over exciting, unexpected food inspired by his travels, experiences and ingredients from around the world.
For The Chef’s Counter, Chef Hadrien is bringing a Spinneys-exclusive take on Chez Wam’s much-loved Poulet au Sprite and a brownie dessert cup.
The Chef’s Counter is our micro-series and an extension of our in-store initiative to support the chefs and food entrepreneurs shaping the UAE’s dining scene.
Music ID: 5ROQ12DERYHSUUVQ
The Chef’s Counter: Vineet Bhatia MBE
Co-host Tiffany Eslick is joined by Chef Vineet Bhatia MBE, to kick off week 6 of The Chef’s Counter. Chef Vineet is behind many award-winning restaurants around the world as well as three in the UAE, Indego by …
Notas del episodio
Co-host Tiffany Eslick is joined by Chef Vineet Bhatia MBE, to kick off week 6 of The Chef’s Counter. Chef Vineet is behind many award-winning restaurants around the world as well as three in the UAE, Indego by Vineet, Indya and the recently opened Naan & Co.
Chef Vineet is known for his modern interpretation of Indian cuisine and has spent four decades balancing tradition and technique. For The Chef’s Counter, he’s bringing two vibrant curry dishes to Spinneys inspired by his Indya spice blends — Coastal Coconut and Fiery Madras.
The Chef’s Counter is our micro-series and an extension of our in-store initiative to support the chefs, founders and food entrepreneurs shaping the UAE’s dining scene.
We’ll be back after the Eid break with new dishes and a new episode, see you then!
The Chef’s Counter: BB Social’s Spero Panagakis and Alex Stumpf
Co-host Tiffany Eslick is joined by Spero Panagakis and Chef Alex Stumpf from BB Social Dining. They're known for their bold Eastern-inspired flavours and strong commitment to local sourcing and are now …
Notas del episodio
Co-host Tiffany Eslick is joined by Spero Panagakis and Chef Alex Stumpf from BB Social Dining. They're known for their bold Eastern-inspired flavours and strong commitment to local sourcing and are now bringing their signature bang bang chicken baos to select Spinneys stores.
BB Social Dining has become one of the UAE’s favourite homegrown concepts with venues in DIFC and Time Out Market Dubai.
This episode continues our new micro-series called The Chef's Counter, an extension of our recently launched in-store initiative to support the chefs, founders and food entrepreneurs shaping the UAE’s dining scene.
The past five weeks have been a great start, with cookies, bagels, salads, pastelitos, tacos and baklava launched in stores from a range of talented chefs.The Chef’s Counter: Shaw Lash’s beef barbacoa tacos
Co-host Tiffany Eslick is in conversation today with Chef Shaw Lash, known for her dedication to authentic Mexican cuisine. Chef Shaw has spent decades refining her craft across Mexico, the U.S., and Europe …
Notas del episodio
Co-host Tiffany Eslick is in conversation today with Chef Shaw Lash, known for her dedication to authentic Mexican cuisine. Chef Shaw has spent decades refining her craft across Mexico, the U.S., and Europe.
Today, she brings that dedication and passion to Dubai through Lila Taqueria and Lila Molino, using traditional methods of nixtamalisation to create authentic tortillas, chips and exceptional masa.
This episode continues our new micro-series called The Chef's Counter, an extension of our recently launched in-store initiative to support the chefs, founders and food entrepreneurs shaping the UAE’s dining scene.
The past three weeks have been a great start, with cookies, bagels, salads, pastelitos, and baklava launched in stores from a range of talented chefs. Chef Shaw also shares the mouth-watering dish coming to select Spinneys stores this week, and how collaboration and food connect people and communities.The Chef’s Counter: Stasha Toncev and Chef Milan Jurkovic
We’re continuing The Chef’s Counter, our new micro-series and an extension of our recently launched in-store initiative to support the chefs, founders and food entrepreneurs shaping the UAE’s dining …
Notas del episodio
We’re continuing The Chef’s Counter, our new micro-series and an extension of our recently launched in-store initiative to support the chefs, founders and food entrepreneurs shaping the UAE’s dining scene.
Co-host Tiffany Eslick is in conversation with Stasha Toncev and Chef Milan Jurkovic, the team behind 21grams, the much-loved homegrown restaurant that has introduced Dubai to the warmth, soul and generosity of Balkan hospitality. They’re bringing their signature chocolate hazlenut baklava into Spinneys as part of The Chef’s Counter.
They also talk about how Dubai’s hospitality community has rallied around one another during challenging times and the power of food to bring people together.
We’ll be spotlighting a different voice from the community in stores each week, so come check it out!The Chef’s Counter: Kelvin Cheung
Today we’re introducing a new micro-series called The Chef’s Counter, an extension of our recently launched in-store initiative to support the chefs, founders and food entrepreneurs shaping the UAE’s dining …
Notas del episodio
Today we’re introducing a new micro-series called The Chef’s Counter, an extension of our recently launched in-store initiative to support the chefs, founders and food entrepreneurs shaping the UAE’s dining scene. Co-host Tiffany Eslick sits down with Chef Kelvin Cheung of Jun’s and 852 Bakery to launch the series. Chef Kelvin continues to actively champion fellow chefs and is now bringing a selection of dishes to select Spinneys stores as part of the Chef’s Counter. They talk about the power of community, and the importance of showing up for one another. We’ll be spotlighting a different voice from the community in stores each week, so come check it out!
“We're like seeds thrown into the sands of Dubai”, with Kraken’s Chef Grégoire Berger
Our first repeat guest is the one-and-only Chef Grégoire Berger, now leading Kraken. Co-host Devina Divecha sits down with Chef Grégoire to talk about his own evolution from pure culinary ambition to building …
Notas del episodio
Our first repeat guest is the one-and-only Chef Grégoire Berger, now leading Kraken. Co-host Devina Divecha sits down with Chef Grégoire to talk about his own evolution from pure culinary ambition to building personal connections.
He also shares more about Kraken's focus on local ingredients and suppliers, how his management style has evolved, and the roots of Dubai's culinary scene.
Chapters
0:00 Coming up...
2:09 Personal growth
7:54 The rise of mocktails
9:03 The philosophy behind Kraken
14:03 Dubai's dining scene
22:10 Beyond Kraken
“Turning a wreckage into something sweet,” with Faim's Nadia Parekh
Hosts Tiffany Eslick and Devina Divecha are off to Business Bay to sit down with founder and cake-maker Nadia Parekh. They talk about Nadia's pivot from clinical psychology to food entrepreneur, and the lessons …
Notas del episodio
Hosts Tiffany Eslick and Devina Divecha are off to Business Bay to sit down with founder and cake-maker Nadia Parekh. They talk about Nadia's pivot from clinical psychology to food entrepreneur, and the lessons learnt from the closure of Mélange and the launch of Faim.
They also taste three of Nadia's signature cakes: The Quarantine (Chocolate salted caramel), Everybody's Birthday Cake (Chocolate praline and cereal) and the Jaded (Olive Oil, lemon, mascarpone and mixed berries).
Chapters:
0:00 You can't control things outside!
3:31 From clinical psychology to cakes
6:15 Becoming a food entrepreneur
15:11 Pivoting after Mélange
23:23 Behind Faim
27:20 Cake trends
36:23 We taste cake!
“I found my canvas in Dubai, the perfect place, the perfect spot, the perfect city,” with La Mar Dubai’s Chef Andreé Núñez
Co-host Devina Divecha sits down with Chef Andreé Núñez at La Mar by Gastón Acurio at Atlantis The Royal in Dubai. Chef Andreé talks discovering his love for cooking at an early age, and his dream to showcase …
Notas del episodio
Co-host Devina Divecha sits down with Chef Andreé Núñez at La Mar by Gastón Acurio at Atlantis The Royal in Dubai. Chef Andreé talks discovering his love for cooking at an early age, and his dream to showcase Peruvian cuisine and its influences at La Mar. He also plates a tiradito, a beautifully-plated dish and brings together Japanese techniques with the power of Peruvian ingredients.
“Great partnerships are about how you resolve conflict,” with Chef Neha Mishra and Panchali Mahendra
Co-host Devina Divecha sits down the women behind Tezukuri, Chef Neha Mishra and Panchali Mahendra, CEO of Atelier House Hospitality for the first episode of 2026. The powerhouse duo talk about their shared …
Notas del episodio
Co-host Devina Divecha sits down the women behind Tezukuri, Chef Neha Mishra and Panchali Mahendra, CEO of Atelier House Hospitality for the first episode of 2026. The powerhouse duo talk about their shared passion for creating F&B concepts, and how their friendship evolved into a business relationship with Tezukuri.
Chapters 0:00 Coming up... 4:23 Building a Friendship 8:18 Behind Tezikuri 14:52 Women in the Food Industry
“Bread is never Beyoncé,” with food writer Liam Collens
We're closing out the year with food writer and general counsel Liam Collens. Tiffany Eslick and Devina Divecha sit down for an all-pie breakfast with Liam at one of his favourite spots, Piehaus by 21Grams …
Notas del episodio
We're closing out the year with food writer and general counsel Liam Collens. Tiffany Eslick and Devina Divecha sit down for an all-pie breakfast with Liam at one of his favourite spots, Piehaus by 21Grams. They talk about Dubai's dynamic food scene and the challenges of restaurant criticism in today's age of attention.
We'll be back in the new year with new episodes. Until then, happy holidays!Chapters
0:00 Coming up...
3:31 Dubai's dining scene
11:19 ‘Bread is not a course on its own’
17:02 Building trust as a food writer
24:31 Growing up in Trinidad & Tobago
“I wanted to document recipes that are fading away or being appropriated,” with Hisham Assaad
Co-host Tiffany Eslick sits down at Mishkah with author (and clown) Hisham Assaad during his visit for the Sharjah Book Fair a couple of weeks ago. Hisham shares his journey in food that traces back to his …
Notas del episodio
Co-host Tiffany Eslick sits down at Mishkah with author (and clown) Hisham Assaad during his visit for the Sharjah Book Fair a couple of weeks ago.
Hisham shares his journey in food that traces back to his childhood growing up in a refugee camp in Lebanon, how he wants to record and preserve recipes that are fading away, and. how he got started with clowning!
Hisham started his food blog, cookin5m2 , in 2013 and has since published two books—'Bayrut The Cookbook' in 2021 and 'Taboon' in 2024 celebrating his heritage and amazing recipes from Lebanon, Palestine and Syria.
Chapters
0:00 Coming up...
3:53 Clowning
5:58 Cultural Identity through Cuisine
11:29 From Blog to Cookbook
13:39 Documenting Lesser-Known Dishes
16:52 The Impact of Tragedy
19:29 The Journey to Taboon
27:53 Sharjah Book Fair and Dinner at Mishkah
Merry early Christmas to us, with Chef Kelvin Cheung
Our Christmas special is here! This week, Tiffany Eslick and Devina Divecha are standing next to the awesome Chef Kelvin Cheung as he champions Brussels sprouts to make one of his favourite Christmas dishes …
Notas del episodio
Our Christmas special is here! This week, Tiffany Eslick and Devina Divecha are standing next to the awesome Chef Kelvin Cheung as he champions Brussels sprouts to make one of his favourite Christmas dishes.
They also talk about the explosion of Dubai’s F&B scene, get updates on all of Chef Kelvin’s restaurants & reminisce about their favourite holiday traditions.
Chapters
0:00 Introduction
2:16 Cooking with Chef Kelvin
5:45 The right way to cook a Christmas Turkey
14:28 Dubai's Culinary Scene
21:01 Dream Culinary Projects
“Darjeeling Express is the story of a collective of women,” with author & restauranteur Asma Khan
We’re on a summer break and will be back with new episodes in September. In the meantime, here's one of our favourite episodes from the season with author, restauranteur and inspiring activist Asma Khan on the …
Notas del episodio
We’re on a summer break and will be back with new episodes in September. In the meantime, here's one of our favourite episodes from the season with author, restauranteur and inspiring activist Asma Khan on the sidelines of What The Food at Alserkal Avenue in October.
Asma became the first British chef to be featured on Chef’s Table, showcasing her work with Darjeeling Express in London, and celebrating the birth of daughters.
She talks to Tiff how she’s fought the stigma of being a second daughter all her life, how the incredible women behind Darjeeling Express rallied through numerous challenges, and how fast Danny DeVito can run!
“Dad always says, ‘Don’t burn yourself!’” with chef Tristin Farmer and his son Dylan
This week, we welcome our youngest podcast guest in the history of the show. Dylan Farmer joins his father, chef Tristin Farmer, for a chat with co-host Tiffany Eslick. They talk about Tristin’s love for …
Notas del episodio
This week, we welcome our youngest podcast guest in the history of the show. Dylan Farmer joins his father, chef Tristin Farmer, for a chat with co-host Tiffany Eslick. They talk about Tristin’s love for Japanese ingredients and the culinary philosophies he has incorporated into the Maison Dali menu. They also talk about Dylan (and Tiff’s) love of Paddington!
“Dubai is boundaryless in the same way as our cuisine,” with Moonrise’s Solemann Haddad
Co-host Devina Divecha is on location at Eden House in Satwa this week, to sit down with Moonrise’s chef and owner Solemann Haddad. Solemann talks about the inspirations behind their recent renovation, and how …
Notas del episodio
Co-host Devina Divecha is on location at Eden House in Satwa this week, to sit down with Moonrise’s chef and owner Solemann Haddad. Solemann talks about the inspirations behind their recent renovation, and how Moonrise’s iconic dishes and beverages are pushing Dubai’s culinary narrative forward.
“Our industry is about human connection,” with One Life’s Necip Camcigil
Co-host Devina Divecha visits the newly-opened Growhouse by One Life at Alserkal Avenue to sit down with Necip Camcigil. Necip shares his journey from corporate life to launching One Life in D3 ten years ago …
Notas del episodio
Co-host Devina Divecha visits the newly-opened Growhouse by One Life at Alserkal Avenue to sit down with Necip Camcigil. Necip shares his journey from corporate life to launching One Life in D3 ten years ago. He also talks about One Life’s commitment to maximising scratch cooking, and why he still cashier’s every single day.
“Food is the new fashion,” with Tasha Group’s Natasha Sideris
We’re kicking off our new season with the wonderful Natasha Sideris, founder of Tasha’s Group—the company behind amazing concepts like Tasha’s, Avli, Flamingo Room, Bangalo34, Nala, Galaxy Bar and more. Natasha …
Notas del episodio
We’re kicking off our new season with the wonderful Natasha Sideris, founder of Tasha’s Group—the company behind amazing concepts like Tasha’s, Avli, Flamingo Room, Bangalo34, Nala, Galaxy Bar and more. Natasha shares her journey from not wanting to be in the restaurant business to celebrating 20 years of Tasha’s.
They also talk about the 15 restaurant openings they’re opening over the next year & Natasha’s favourite South African foods. This episode is part of the South African edition of the Nourish magazine, which is in Spinneys stores now!
Summer Throwback: Chef Will Goldfarb on staying in harmony with nature
A throwback to one of Tiff’s favourite episodes from this season with Chef Will Goldfarb at the gorgeous Anantara The Palm Dubai Resort. Chef Will has been running the award-winning Room4Dessert in Bali for a …
Notas del episodio
A throwback to one of Tiff’s favourite episodes from this season with Chef Will Goldfarb at the gorgeous Anantara The Palm Dubai Resort. Chef Will has been running the award-winning Room4Dessert in Bali for a decade now and he shares how they’ve expanded their space around the original restaurant. He also talks about what they’ve learned from traditional Bali philosophy and doing things in harmony with nature.
Nourish by Spinneys is currently on a summer break and will be back with new episodes in September.
Summer Throwback: “As hard as it may get, working with family is just as rewarding!”
A throwback to one of Devina’s favourite episodes from this season with Chef Eva Halasa and her daughters, Lilian & Emilie Rihani. The three of them came together post-COVID to launch ‘Three by Eva’ and …
Notas del episodio
A throwback to one of Devina’s favourite episodes from this season with Chef Eva Halasa and her daughters, Lilian & Emilie Rihani. The three of them came together post-COVID to launch ‘Three by Eva’ and ‘Masterclass by Three’. It was the first times we had three guests on a single episode, and is one of the funniest interviews we’ve had to date! Nourish by Spinneys is currently on a summer break and we’ll be back with new episodes in September.
Aquí están los 40 episodios más recientes de 104. Los anteriores están en el feed del podcast.
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