Podcasts about flavours

In this episode of the Colours & Flavours podcast, I shared personal stories and tips for planning a wedding and enjoying your wedding events. I discussed the importance of identifying your non-negotiables, accepting help from others, trusting your instincts, and maintaining a positive mindset to enjoy your wedding.

Busy wife, mum and renowned foodie favourite Marion Grasby is our delightful guest on the Food Bytes with Sarah Patterson podcast this week. Marion is the host of Flavours of Heart & Home on SBS Food. From Thai street food to classic Aussie roasts, the show is a love letter to food, family and culture. From life in idyllic Noosa to getting up at 4.30 for the early morning runs that are her passion, Marion gives a fascinating insight into her life, and shares with us the recipes and the stories that have shaped her. And our Food Poll this week is particularly ‘special’ – are you a fried rice fan? Presented by Sarah Patterson & Kevin Hillier Broadcast each Sunday on the ACE Radio Network - https://aceradio.com.au/ Catch us also on: Radio 2DD - Easy Listening - On Line - https://www.2dd.online/ and Radio Bayside stream.radiobayside.com Follow us on Facebook...https://www.facebook.com/foodbyteswithsarahpatterson/ Twitter & Instagram - @sarahfoodbytes Post-production by Chris Gates for Howdy Partners Media | www.howdypartnersmedia.com.au/podcasts © 2025See omnystudio.com/listener for privacy information.

We welcome John and Desiree Chantarasak, Co-Founders of AngloThai, to The Premier Cru!AngloThai started as a pop-up and evolved into a restaurant in November 2024. Within six months, the restaurant was awarded a Michelin Star, which is testament to the hard work, passion and skills of John, Desiree and their team. The cuisine takes inspiration from Thai flavours, people and culture using seasonal British produce. It is truly a unique addition to the UK culinary landscape!On the episode we discuss:The development of AngloThai from pop-up to Michelin Star restaurantCreating authentic Thai flavours using British produceThe personal relationships they have with suppliers and wineriesAnd the restaurant's fantastic wine program We also taste two wines by Charlie Herring in the UK and Nibiru in Austria. Both are delicious!If you have not already, then please follow us on Spotify/Apple and on Instagram (⁠@The_Premier_Cru⁠) as it makes a massive difference to the channel!

If your team a chippie what chippie your team?

In this episode of the Colours and Flavours Podcast, I outline the typical content covered in Christian premarital counselling programs, the different counselling options available, and how to choose the right program for your needs. I also discuss why premarital counselling is important and share tips on getting the best out of your counselling experience.

In this episode of the No Sediment Wine Podcast, I sit down with Henry Jeffreys, award-winning wine writer, journalist, co-host of the podcast Intoxicating History, and author of the book "Vines in a Cold Climate". Among many exciting topics, we explore Britain's sparkling wine scene, discuss whether British wines justify their price compared to Champagne, examine the financial realities facing British winemakers, and dive into wine writing, criticism, and the ongoing battle against wine snobbery.You can also listen to the No Sediment Wine Podcast episodes on Spotify, Apple Podcast, Amazon Music, Google Podcasts and Castbox.Some of the WINE ACCESSORIES I use regularly:

Is Coca Cola making you nostalgic with its new orange cream soda? Is that enough to get you to try it? Today we explore the power of nostalgia when it comes to flavour and foods, and we ask what you'd love to go back and taste again.

"I tuned into the soundmarks of place, the culturally significant sounds that if heard elsewhere might trigger memories of Obispo Market Havana for those who know it. Drawn to the rhythm of a shaker entering the conversation I wonder if it's adding flavour to street food being sampled by the passers by.  "While I can't taste the delights myself I sample this part of the field recording instead and looped it, which also unexpectedly caught a ‘na na na na' from the background noise. I found myself singing these vocables and imagining street artists performing in a place I have never been, the atmospheric hustle and bustle between the locals and the visitors. Other snippets of voices are heard in passing, I grabbed these and tried to create conversations between people and place, echoing between past and present, a journey between the Old World and the New World." Obispo market, Havana reimagined by Aileen Ogilvie . IMAGE: Paul Mannix, CC BY 2.0 , via Wikimedia Commons ——————— This sound is part of the Sonic Heritage project, exploring the sounds of the world's most famous sights. Find out more and explore the whole project: https://www.citiesandmemory.com/heritage

Tre specie indigene dei territori del Nord America ,tre specie che come le popolazioni indigene americane hanno subito l'invasione europea arrivando come loro a sfiorare l'estinzione.Ma come quelle popolazioni hanno dimostrato una grande resilienza e grazie anche agli sforzi delle istituzioni statali e federali e della iniziativa privata, sono tornate a ripopolare quei territori e sono adesso simbolo e orgoglio nazionale.Ripercorri con me la loro affascinante storia nella nuova puntata di AmericanA FLAVOURS.Aiutarmi a crescere..condividi questa pagina, metti mi piace, lasciami un feedback, suggerisci il progetto a chi pensi possa interessare..e se ti va di offrimi un buon caffè americano lo apprezzerò molto...grazie di cuore!Seguimi anche sui miei socials!LICENZA SIAE NUMERO:202500000066

Our world has been turned upside down as the flavours of Allen's Snake lollies are not what we thought they were!See omnystudio.com/listener for privacy information.

Festival compasses to find friends Vaughan wants a caravan Lucky girl syndrome Top 6 Flavours of snakes Do we have the same boob size? SLP - What way do you butter your bread? What we're watching Devil of Dublin for St Patricks Day What brand of car drivers are the worst? Hayley caught out for a new purchase Men are shaving their eyelashes Fact of the Day Have you kept a financial secret from a partnerSee omnystudio.com/listener for privacy information.

This week chef and author Noor Murad joins host Janine to talk about her new book, Lugma – Abundant Dishes and Stories from My Middle East. She explains how her Bahraini-British heritage has helped shaped her cooking style and shares some classic Bahraini ingredients like black limes and how they come to life in classic dishes. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode I sit down with freelance journalist and home-cook-in-training Elle Hunt. Known for her articulate and thoughtful writing in The Guardian, Elle talks about her personal journey of learning to cook and the mindset shift that got her into the kitchen. She shares candid insights about how living alone and dealing with work burnout led her to see food as more than just fuel.From self-proclaimed terrible cook to actually enjoying preparing her own meals, she talks about how she got started by experimenting with simple recipes and building a relationship with reliable cookbook authors, that led her to find confidence in her cooking abilities. Our conversation also touches on the importance of having essential ingredients on hand, the value of trying new recipes for personal growth, and how cooking fits into her life as a home-working freelancer. We also discuss food culture and perfectionism and how that shapes our attitudes, in cooking and beyond. The episode is full of relatable stories and crash-tested practical tips - a goldmine for anyone looking to explore or improve their own home cooking skills. ⭐ SHOW NOTES theintuitivecook.co.uk/podcast-ep18 ⭐ CONNECT WITH ELLE website: ellehunt.net article: Can't cook, won't cook? article: Who needs recipes? ⭐ CONNECT WITH KATERINA website theintuitivecook.co.uk instagram @intuitive.cook youtube @intuitivecook community No Recipe Club contact hello@theintuitivecook.co.uk ⭐ LINKS Books & recipes mentioned: The Roasting Tin (Rukmini Iyer) One Pot, Pan, Planet (Anna Jones) Cook As You Are (Ruby Tandoh) Alison Roman's Shallot Pasta ~Original music by Colin Bass . ⭐ DITCH THE RECIPES A FREE 5part mini course with my top tips to get started as an intuitive cook! theintuitivecook.co.uk/free ⭐ YOUR WEEKLY DOSE OF KITCHEN CONFIDENCE A newsletter that helps you unleash your cooking instincts. theintuitivecook.co.uk/newsletter ⭐ MEET OTHER CURIOUS HOME COOKS IN OUR COMMUNITY

H and Dave pour some Toasted Barrel Elijah Craig bourbon and chat about how Andrea Wilson at Michter's pioneered the technique. Since then lots of distilleries have turned their hands to releasing their expressions and this is Heaven Hill's recent release of this. Elijah Craig also 'flash-char' their barrels a step that is unique.   Chapters 00:00 Introduction to Elijah Craig Toasted Barrel 02:50 The Art of Toasting and Charring Barrels 03:30 The Launch of this expression at KBF 2023 04:30 The Flavours and finish of this pour 05:00 Elijah Craig: The Father of Bourbon? 06:00 The Control the Barrel has over the flavour 08:46 Personal Experiences and Recommendations

Technology doesn't force us to do anything — it merely opens doors. But military and economic competition pushes us through. That's how Allan Dafoe — director of frontier safety and governance at Google DeepMind — explains one of the deepest patterns in technological history: once a powerful new capability becomes available, societies that adopt it tend to outcompete those that don't. Those who resist too much can find themselves taken over or rendered irrelevant.These highlights are from episode #212 of The 80,000 Hours Podcast: Allan Dafoe on why technology is unstoppable & how to shape AI development anyway, and include:Who's Allan Dafoe? (00:00:00)Astounding patterns in macrohistory (00:00:23)Are humans just along for the ride when it comes to technological progress? (00:03:58)Flavours of technological determinism (00:07:11)The super-cooperative AGI hypothesis and backdoors (00:12:50)Could having more cooperative AIs backfire? (00:19:16)The offence-defence balance (00:24:23)These aren't necessarily the most important or even most entertaining parts of the interview — so if you enjoy this, we strongly recommend checking out the full episode!And if you're finding these highlights episodes valuable, please let us know by emailing podcast@80000hours.org. Highlights put together by Simon Monsour, Milo McGuire, and Dominic Armstrong

Co-host Tiffany Eslick sits down with Chef Gabriela Chamorro at the newly opened ‘Girl and the Goose‘ Restaurante Centroamericano, at the Anantara in Downtown Dubai. The concept was originally born as a supper club five years ago, and has moved from pop-up plates to permanent tables this year. Chef Gabriela was born in Nicaragua and came to Dubai while working with Emirates. She tells Tiffany about her mission to put Central American flavours on the culinary map of Dubai, and the importance of community, teamwork and passion.

Do we sometimes put limits on how we experience God? In this message from the ‘Extra-Ordinary' series, Sam challenges us to step beyond routine faith and embrace the fullness of the Holy Spirit. Using a prophetic picture of an ice cream parlour, she reminds us that while all ice cream has the same base, the flavours are endless—just like the ways God can reveal Himself to us. This message will inspire you to listen more intently, expect more boldly, and open your heart to the extraordinary ways God wants to speak to you.

A mother coffee plant gifts its baby everything it needs to grow—a green seed packed with food. But when we roast coffee, we hijack that gift and turn it into something else: flavor.   But what is flavor, at a microscopic level? What actually happens inside the bean when heat meets those nutrients?   In this episode, we shrink down to witness the Maillard reaction up close—a wild chain of molecular collisions that transforms baby plant food into aromas we adore.    Grab your popcorn - you're getting a front row seat at the wildest chemistry show in coffee.    ---------------   Please spread the word about The Science of Coffee! Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter Ethiopian forest sounds curtesy of George Vlad. Hear more nature sounds here. Explore Probat's roasters     Go deeper into the science of roasting   Do a Certificate of Advanced Studies with the Coffee Excellence Centre Grab a copy of Anja Rahn's upcoming book on coffee science through her Instagram Explore Barista Hustle's online roasting learning Learn more from Morten Münchow and his coffee roasting courses Read Morten's paper in collaboration with the University of Copenhagen on Roasting Conditions and Coffee Flavour Follow Sebastian Opitz on LinkedIn Follow Filter Stories on Instagram for my infographics     Season 3 is made possible by these leading coffee organizations:   The Coffee Quest | BWT | TODDY | Algrano | Probat    

Filipino cuisine is making waves in Australia, not only through Filipino chefs but also through international culinary figures like Chef Pierrick Boyer, a French pastry chef with over 35 years of experience, embracing its rich and diverse flavours. - Ang Filipino cuisine ay nagsisimulang mas makilala sa Australia, hindi lamang sa pamamagitan ng mga Pinoy chef kundi pati na rin ng mga international culinary figures tulad ni Chef Pierrick Boyer, isang French pastry chef na may higit 35 taon ng karanasan.

Leading up to April, which is Filipino Food Month, SBS Filipino features different advocates championing Filipino cuisine in Australia, such as Chef Michelle Vista in Melbourne. - Ngayong Abril ang Filipino Food Month, kaya naman tampok ng SBS Filipino ang iba't ibang mga advocate ng Filipino cuisine sa Australia, tulad ni Chef Michelle Vista sa Melbourne.

Il prossimo 2 marzo, al Dolby Theatre di Los Angeles, andrà in scena la novantasettesima edizione degli Academy Awards, o più semplicemente la Notte degli Oscar. Un appuntamento attesissimo e uno spettacolo nello spettacolo: Hollywood che celebra Hollywood. Premio al miglior film, al miglior regista, ai migliori attori... 23 statuette in palio totali più qualche premio onorario.Ma sul versante dei roadside americana, parlare di cinema, vuol dire una cosa sola: Drive-In Theater.Cosa c'è di più iconico di due ragazzi seduti in macchina, nel buio di un parcheggio affollato, mentre al di là dal vetro, su uno schermo gigantesco, viene proiettato un film?Scopriamo la sua storia nella nuova puntata di AmericanA FLAVOURS.Aiutarmi a crescere..condividi questa pagina, metti mi piace, lasciami un feedback, suggerisci il progetto a chi pensi possa interessare..e se ti va di offrimi un ⁠⁠buon caffè americano⁠⁠ lo apprezzerò molto…grazie di cuore!Puoi seguirmi anche sui miei⁠⁠ socials⁠⁠!LICENZA SIAE NUMERO:202500000066

Stephen Grootes speaks to celebrated Chef Vusi Ndlovu about his culinary journey, achievements, and his role in preserving and promoting African food culture through the African Culinary Library.See omnystudio.com/listener for privacy information.

In this episode of the No Sediment Wine Podcast, I sit down with Frédéric Panaïotis, the Chef de Cave (head winemaker) of the legendary Champagne house Ruinart. Among many exciting topics, we discuss Ruinart's signature style, the biggest challenges in maintaining it in a changing climate, and how decisions are made on which vintages will be declared.You can also listen to the No Sediment Wine Podcast episodes on Spotify, Apple Podcast, Amazon Music, Google Podcasts and Castbox.Some of the WINE ACCESSORIES I use regularly:

International Chef Tom Kime who cooked for The King chats with Michael about his history of being a chef and some of the wonderful foods of the world he has made. See omnystudio.com/listener for privacy information.

This week's show was a delight to play and allowed us to play some up to date mixes, edits and remixes of absolute classic disco, motown and funky flavours.  The ultimate result being a show that built and built to higher energy throughout.  We danced so much that a certain person's smart watch ran out of battery while it tried to record the number of steps and 'dance' energy.....ha!  Enjoy.

This week on The Edible Valley Podcast, Chef Jonathan Frazier is joined by special guest host Erin Haluschak as they take the show on the road to Radio Row in New Orleans for Super Bowl 59. They sit down with Mark Bologna, host of the Beyond Bourbon Street podcast, to explore what makes New Orleans' food culture so iconic. From gumbo and jambalaya to po' boys and beignets, they dive into the city's rich culinary traditions and how food is at the heart of the New Orleans experience. Mark shares his journey into podcasting, his love for the city, and what makes Beyond Bourbon Street a must-listen for food lovers and travelers alike. Of course, it wouldn't be a Super Bowl episode without a little football talk. Jonathan, Erin, and Mark break down their predictions for the big game, discuss the energy in the city leading up to kickoff, and talk about the best game-day eats. Tune in for a fun, flavorful, and football-filled episode live from New Orleans!

Al Caesars Superdome di New Orleans meno di 24 ore fa si è conclusa la cinquantanovesima edizione del Super Bowl. Il più grande evento sportivo d'America, il momento in cui tutto il Paese si ferma, che tu sia un tifoso sfegatato o meno. I Philadelphia Eagles contro i campioni in carica, i Kansas City Chiefs, nella finale di campionato della National Football League. E il Super Bowl, vanta numeri da record – più di cento milioni di telespettatori, biglietti costosissimi (dai 3 ai 25mila dollari) e profitti da capogiro – ma come ci si è arrivati? Com'è che lo sport – e non solo il football–, negli Stati Uniti, riesce a generare questo interesse e questa partecipazione?La storia dello sport negli Stati Uniti non inizia nei grandi stadi della NFL o nelle arene piene di luci.Inizia in luoghi più piccoli e più intimi. Inizia nei campi delle high school, un classico dell'America di provincia.Scopriamolo insieme..Aiutarmi a crescere..condividi questa pagina, metti mi piace, lasciami un feedback, suggerisci il progetto a chi pensi possa interessare..e se ti va di offrimi un⁠buon caffè americano⁠lo apprezzerò molto…grazie di cuore!Puoi seguirmi anche sui miei⁠socials⁠!LICENZA SIAE NUMERO:202500000066

This week's guest is the Cambodian-born chef and owner of Mamapen – a restaurant currently in residency at The Sun and 13 Cantons pub in Soho London. Kaneda is on a mission is to spread the word about the deliciousness of Cambodian food with cult dishes like Tattie mince noodles and Panko pork toast which mix up the flavours of his heritage with his own unique creative touches.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

RW Marketing and MasterPlan Global spearheaded the trade event FilOz Flavours: Tickle Your Palate, Taste Your Imagination in collaboration and support from The Philippine Consulate General in Melbourne and the Department of Trade and Industry - Sydney. - Pinangunahan ng RW Marketing at MasterPlan Global ang trade event na FilOz Flavours: Tickle Your Palate, Taste Your Imagination, sa pakikipagtulungan at suporta ng Konsulado ng Pilipinas sa Melbourne at ng Department of Trade and Industry - Sydney.

In this episode of the No Sediment Wine Podcast, I sit down with the Barbaresco legend Aldo Vacca, the Managing Director of Produttori del Barbaresco. We discuss on Produttori del Barbaresco's success as a wine cooperative, the rich history of Barbaresco region and how single vineyards (MGAs) of Barbaresco and Barolo were mapped. You can also listen to the No Sediment Wine Podcast episodes on Spotify, Apple Podcast, Amazon Music, Google Podcasts and Castbox. Some of the WINE ACCESSORIES I use regularly:

New Product Development Manager at Whittaker's Megan Sinclair joins Emile Donovan to indulge his questions about chocolate flavour creation.

Guest Suggestion Form: https://forms.gle/bnaeY3FpoFU9ZjA47 Order 'Build, Don't Talk' (in English) here: https://amzn.eu/d/eCfijRu Order 'Build Don't Talk' (in Hindi) here: https://amzn.eu/d/4wZISO0

This week we are chatting about our top 10 and bottom 10 cakes to bake. Why we like to bake them. How they fit into baking for business. And which ones we love to eat! We'd love to hear your top and bottom bakes, please let us know! We've also got some interesting discussion points about how to bake sustainably, and seasonally. If you'd like to listen to a Bigger Slice on Patreon sign up here: https://www.patreon.com/c/thebusinessofcakemakingpodcast/membership

"Bracketed by the biscuit-brown Wither Hills and the lofty prongs of the Richmond Ranges, Blenheim's vast blanket of the Wairau Plain bursts with possibilities. When it comes to winery finery, few venues can hold a candle to the elemental elegance of Wither Hills Cellar Door & Restaurant. Exuding a mix of contemporary design and relaxed sophistication, coupled with soul-rinsing views from their four-storey tower; the Wither Hills Winery is pitch-perfect for a wine tasting and bite to eat." "Steve and I then headed over to Vines Village, which is homebase for Explore Marlborough's wine tours. They offer a great range of options, included guided or self-guided tours. Kitted out with a trusty e-bike, over the next few hours, we tootled our way around the vineyards, mostly on off-road trails, including the fabulous stopbank of the Wairau River, which serves up elevated views of the vast bucolic canvas." Read Mike's full article here. LISTEN ABOVESee omnystudio.com/listener for privacy information.

What if understanding your emotions was as simple as tasting food? In this episode of Mirror Talk: Soulful Conversations, we dive deep into the "flavors" of emotions with the incredible Kim Korte, Sensory Perception and Emotion Management Strategist. Kim shares her transformative journey of rebuilding her life after hitting rock bottom and introduces her groundbreaking approach to managing emotions through the lens of culinary flavors, inspired by her book, Yucky Yummy Savory Sweet: Understanding the Flavors of Emotions. Kim discusses the flavours of emotions and how to manage them effectively. She shares her personal story of overcoming trauma and starting over, which inspired her to create a unique approach to emotion management. This approach emphasizes the concept of constructing emotions and understanding the role of sensory systems in this process. Kim introduces the idea of becoming an 'emotion chef,' highlighting the importance of connecting with our feelings and developing interoceptive awareness. She also delves into emotional granularity and the resilience needed to manage emotions. Key Takeaways: Emotions are constructed by the brain using past experiences and sensory input. Developing interoceptive awareness helps us connect with our feelings and make more informed decisions. Emotional resilience comes from recognizing and examining our emotions, and making intentional choices in how we respond. Managing emotions requires self-care, including getting enough rest, eating well, and taking care of our physical and mental health. Understanding the flavors of emotions and being an 'emotion chef' allows us to transform challenging situations into opportunities for growth. Sound Bites: "I was just like in need of someone to love me and to take care of me and to protect me because I was very vulnerable at that time." "Taking all the lemons that life threw at you to make lemonade for us to drink right now and to learn from." "We cannot control everything that everyone else does. We can only control how we accept things, how we feel things, or how we deal with what we feel or our emotions basically." Chapters: 00:00 Kim's Journey: Overcoming Trauma and Starting Over 09:28 The Approach to Emotion Management: Yucky Yummy Savory Sweet 18:07 Connecting with Our Feelings: Avoiding Suppression 25:23 Becoming an Emotion Chef: Managing Emotions with Intention 33:04 The Role of Resilience in Emotion Management 38:37 Connecting with Kim and Continuing the Journey Resources: Connect with Kim Korte: www.kimkorte.com Get her book: Yucky Yummy Savory Sweet: Understanding the Flavors of Emotions Tune in now to learn how to savor the flavors of your emotions! Let us stay connected: ⁠https://linktr.ee/mirrortalkpodcast⁠  More inspiring episodes and show notes here: ⁠https://mirrortalkpodcast.com/podcast-episodes/⁠⁠ Your opinions, thoughts, suggestions and comments matter to us. Share them here: ⁠https://mirrortalkpodcast.com/your-opinion-matters/⁠ Invest in us by becoming a Patreon. Please support us by subscribing to one or more of the offerings that we have available at ⁠http://patreon.com/MirrorTalk⁠  Every proceeds will improve the quality of our work and outreach. To serve you better. 

Chapters 00:00 New Year Greetings and Podcast Introduction 02:26 Reflections on the United Cup and Player Performances 06:11 Upcoming Australian Open and Player Predictions 09:50 Qualifying Rounds and Their Importance 11:37 Deodorant Debate and Personal Insights 11:43 Unusual Flavours and Opinions 14:35 Ranking Teenage Tennis Achievements 27:34 Future Plans and Community Engagement 29:07 LS Outro In this episode, the hosts celebrate the New Year and discuss various tennis highlights, including the United Cup and player performances. They delve into the Australian Open qualifying rounds, share personal reflections, and rank significant teenage tennis achievements. The conversation also touches on controversial opinions regarding players and the impact of media on athletes. There's also some random nonsense in there for you to enjoy, as per.

In this episode of the No Sediment Wine Podcast, I sit down with Austrian winemaker Georg Prieler of Weingut Prieler. We discuss why he works with Pinot Blanc grape variety, the versatility of Blaufränkisch, the impact of climate change on viticulture and many other exciting topics. You can also listen to the No Sediment Wine Podcast episodes on Spotify, Apple Podcast, Amazon Music, Google Podcasts and Castbox. Some of the WINE ACCESSORIES I use regularly:

With some Philippine-made beers now available nationally in Australia, Siggy Bacani sees increasing Aussie interest in Filipino flavours, reflecting broader culinary trends and paving the way for Filipino-Australian entrepreneurs. - Unti-unti nang nakakapasok at natatanggap ng mainstream Australian market ang mga produktong Pinoy gaya ng award-winning beer kaya naman hinihikayat ni Siggy Bacani ang mga kapwa Pinoy na ipagmalaki ang mga sariling produkto.

A one day exhibition, conceptual value grab, sweets and snacks and flavours. Read it here: thewhitepube.co.uk/laisul-whitechapel Support our writing: thewhitepube.co.uk/support

Airline food gets a bad rap. For some of us, no other words paint so vivid a picture of bullet-hard potatoes and custard lumpier than a regional runway. However, one man has mad it his mission to upend these assumptions.Luckily for our Gini Carlin and Jamie Gordon, that man is none other than MavGeeks alumnus and Season 4, Episode 1 all-star Al Bridger! Al's a pathological overachiever: a BAE Hawk and F1 Phantom veteran turned Director of Flight Operations at British Airways. As such, Gini and Jamie couldn't in all good faith act too surprised when he recently reached out to let us know he's penned a fabulous recipe book named Flavour of Flight: The Food and Drink of British Airways. Over 129 plush pages, Flavour of Flight elegantly illustrates the decades of class, skill and expertise that has gone into your midair meal. You'll then be taught how to craft these delicacies for yourself.Those with a taste for travel will find all sorts to savour in this episode. Take a seat, roll up your sleeves and tuck in. There's a little something on your chin, by the way.Flavour of Flight: The Food and Drink of British Airways by Al Bridger is available now from Amberley Books, just in time for Christmas: https://www.amberley-books.com/flavour-of-flight.htmlWe want to hear your aviation tale! Get in touch via mavgeeks@bfbs.com. Also, feel free to leave us a glowing review on your favourite podcast platform. It really helps us out!You can join Gini and Jamie for more MavGeeks fun with a heavyweight pilots' playlist soundtrack every Tuesday from 6pm - 7pm (UKT) on BFBS on DAB in the UK, or online at https://radio.bfbs.com/stations/bfbs-uk.

Waseem Hijazi, a passionate Palestinian vegan food blogger, and Victoria Hertel, an anti-Zionist Jewish vegan advocate from Vegans for Palestine join the show this week. Wasim discusses how his journey into veganism is not just about health but also a means to advocate for Palestinian rights, while Victoria reveals her transformation into anti-Zionism and her dedication to supporting Palestinians through the lens of veganism and activism. We scrutinize the ethical implications of Western veganism's silence on Palestinian oppression and the troubling practice of "vegan washing" by the Israeli government. Our discussion ventures into the wider landscape of activism, examining the power of collective actions like the BDS movement.  We wrap up our episode by emphasizing the importance of community-driven efforts and solidarity across movements. From supporting Palestinian families with plant-based food parcels to critiquing the support of Israeli vegan products, we call for genuine engagement and the preservation of cultural integrity. This episode is a thought-provoking exploration of how veganism can be a tool for activism and social change, inviting you to reconsider the impact of your choices on a global scale. Guest Bios: Victoria Hertel (she/her) is Vegan for Palestine's Public Image Committee Chair. She is an anti-Zionist Jew, vegan and queer person currently residing on the Lands of the Peoria, Mississauga, Bodwéwadmi (Potawatomi), Anishinabewaki ᐊᓂᔑᓈᐯᐗᑭ, and Wyandot Peoples on Turtle Island. She believes Zionism contradicts the values of Judaism and by conflating the two it is detrimental to the religion. Judaism, according to the Torah, forbids Jews to have our own sovereignty and forbids to kill or steal. Zionism is a genocidal and nationalistic political ideology, which was created by non-religious people. Standing in opposition to the state of “Israel” is standing with true Jewish values, and calling that anti-Semitic is inaccurate. Victoria is a photographer and a healthcare professional. She recognizes her white privilege and continues to learn and unlearn in order to be a better advocate and ally for all sentient beings. She believes that vegans have a duty to be intersectional in their advocacy and cannot only advocate for non-human animals because every injustice is connected whether it's humans, non-human animals, or the environment. Waseem Hijazi is a Palestinian vegan content creator, and the founder of the food blog: Plant Based Arab. His journey towards veganism started around five years ago, after taking on monthly challenges in pursuit of a healthier lifestyle. This led to a deeper realization of how our actions - even as individuals - can contribute to the suffering of other living beings. He's involved with the Vegans for Palestine group: a space to be in community with fellow vegans and animal rights activists, to advocate for Palestine. Helping to raise awareness about Israel's vegan-washing, and how we may be contributing to the oppression of Palestinians with what we choose to consume rather than boycott; as well as highlighting some of the ways to support Palestinians in Gaza via on the ground initiatives, and more. Waseem has contributed a selection of Arabic and Palestinian recipes to a fundraiser eBook, in collaboration with a collective of vegans of the Global Majority, called: Flavours of Freedom. You can find more of his vegan recipes on the website: www.plantbasedarab.com, and connect with him directly on Instagram @plantbasedarab. Thanks for listening to another episode. Follow, review, and share to help Consciously Clueless grow! Connect with me: https://www.consciouslycarly.com/ Join the Consciously Clueless community on Patreon: https://www.patreon.com/consciouslycarly Connect on Instagram: https://www.instagram.com/consciously.carly/ Connect on Facebook: https://www.facebook.com/consciously.carly.blog Music by Matthew Baxley

In this episode of the No Sediment Wine Podcast, I sit down with winemaker Aurélien Laherte of Champagne Laherte Frères. We explore his passion for working with all the permitted grape varieties of Champagne, crafting single-vineyard Champagnes, and other fascinating topics surrounding the world's greatest sparkling wine—Champagne. You can also listen to the No Sediment Wine Podcast episodes on Spotify, Apple Podcast, Amazon Music, Google Podcasts and Castbox. Some of the WINE ACCESSORIES I use regularly:

Are you the only one in your family who orders a hot curry? Are our preferences genetic?

Darren, Sky, and Carmen have reached a truce in the 2024 Cookie Wars! On Monday morning, the public voted for Darren's flavour: Strawberry Cheesecake & Popping Candy Crumble Cookie, Carmen's: Caramello Bear Chocolate, and Sky's: Milk Tart. After being very excited to share the news with Fathima from Sugard Inc., they've now hit a snag. Hear what happened at ecr.co.za—select East Coast Breakfast! Webpage

On today's Sloppy Seconds, the team talk about their excitement for the Wicked film AND Lillie-Mae and Sam have whipped up a Coffee based quiz to test Danny and Billy's knowledge on this years festive flavours...Want to be a Gossip Goddess or a Question Queen and win a badge? Get involved…Send us your crazy and dirty confessions! They could be your own saucy tales or the goss you have on your friends!Send them in here: https://forms.gle/5uwNGBb9QAkgXKKz5 or you can even get in touch via Whatsapp! Texts/ voice notes, go wild! If you wish to remain anon, just say. We will never out you and can even disguise your voice. Whatsapp the show: https://wa.me/message/NJKXUPHEB7AAI1 Hosted on Acast. See acast.com/privacy for more information.

ndi and Miquita Scottish odyssey takes an unexpected turn as they delve into the world of foraging in Alford with expert Leanne Townsend (Wild Food Stories). This episode uncovers the hidden treasures of Aberdeenshire's landscape, from chanterelles to hogweed, revealing how nature's bounty can transform both plate and perspective. Leanne's passion for wild food ignites a newfound appreciation in Andi, challenging her preconceptions about foraging. Meanwhile, Miquita discovers how this ancient practice can reframe her relationship with her urban surroundings. Their journey culminates in a heartwarming picnic that's more than just a meal – it's a celebration of connection, memory, and the legacy of loved ones. Through mushroom-laden paths and flower-strewn meadows, this episode explores how foraging can be a bridge between past and present, people and nature. It's a poignant reminder of the nourishment we can find when we slow down and savour the world around us.Special thanks to VisitAberdeenshire (visitabdn.com) for their assistance in arranging access to these special locations and people. Hosted on Acast. See acast.com/privacy for more information.

I sat down with Andrew Jefford (wine writer & columnist) and Aigards Nords (organizer of Riga Wine & Champagne) to discuss what is a "fine wine" and how this concept has changed over the years. Of course, no wine discussion is complete without a wine tasting and we tasted in blind four amazing wines along the way. This is the newest episode of "Talk Under the VVine", a segment I started recently on the No Sediment channel. Be sure to check out Andrew Jefford's latest book

This week, we did a deep dive into the future of sex! Like how women could possibly be having sex with robots by 2025. And then, the most important question of all: why haven't we invented something to make men's semen taste better? We put a man on the moon, but we can't fix this? And of course, we couldn't help but gush about how much nicer women's parts are in general—like boobs. Soft boobs. You can't go wrong with boobs.Want our podcasts sent straight to your phone? Text us the word "Podcast" to +1 (917) 540-8715 and we'll text you the new episodes when they're released!Tune in for new Cat & Nat Unfiltered episodes every Monday, Tuesday, Thursday and Friday!Follow @catandnatunfiltered on Instagram: https://instagram.com/catandnatunfilteredOur new book "Mom Secrets" is now available! Head to www.catandnat.ca/book to grab your autographed copy! Come see us LIVE on tour!! To see a full list of cities and dates, go to https://catandnattour.com.Follow our parenting platform - The Common Parent - over on Instagram: https://instagram.com/thecommonparentBecome a Member of The Common Parent, our ultimate parenting toolkit for parents of teens and tweens for just $74.99/year: https://thecommonparent.comGet a FREE “Thoughts Between Us” Journal with The Common Parent Annual Membership: Click Here!Make sure you subscribe to our YouTube channel for our new cooking show and our #momtruth videos: https://bitly.com/catnatyoutubeCheck out our Amazon Lives here: https://bitly.com/catnatamazonliveOrder TAYLIVI here: https://taylivi.comGet personalized videos from us on Cameo: https://cameo.com/catandnatCome hang with us over on https://instagram.com/catandnat all day long.And follow us on https://tiktok.com/@catandnatofficial! Hosted on Acast. See acast.com/privacy for more information.

What comes to mind when you hear Cambodian cuisine? While many are familiar with the food of neighbouring countries like Vietnam and Thailand, Cambodian cuisine remains relatively unknown. - カンボジア料理と聞いて、何を思い浮かべますか？ 隣国のベトナムやタイの料理は知っていても、 意外と知られていないのがカンボジア料理です。『オーストラリアで食べる』第74回目はカンボジア料理を探ります。

For this week's bonus podcast we have Dominique Woolf on the show - I'm super excited to host her. We also cooked a beautiful dish in the Doctor's Kitchen studio, a Salmon Curry, which we made Doctor's Kitchen friendly with more veg and fibre. If you don't know Dominique, she won the “great cookbook challenge with Jamie Oliver” with her simple accessible Asian recipes. Her books became Sunday times best sellers and she has a wealth of knowledge and knack of fusing multiple different cuisines.Dominique is passionate about sharing her love of big, bold flavours and Asian cuisine and her second book, The Asian Pantry, is out now in all good bookstores.We have a conversation about food, flavour and how Dominique copes with a busy family life as well as running her own business and becoming an entrepreneur.