Podcast appearances and mentions of helen goh

In this episode of Good Food, we are on location at the Ottolenghi Test Kitchen. Host Samuel Goldsmith sits down with Yotam Ottolenghi & Helen Goh to discuss their latest book Ottolenghi Comfort. We delve into the inspirations behind the book, and explore the intricate nuances of comfort food, nostalgic recipes, and their creative process in the kitchen. From the quirks of recipe development to hilarious kitchen disasters, this episode is a hearty serving of food, culture, and laughter. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraThis week, we talk about comfort food around the world. First, Yotam Ottolenghi tells us about his latest book, which is filled with recipes for his favorite comfort foods. He talks about what it is about specific dishes that evoke emotional reactions, from taste to texture to memory like his recipe for “Thousand” Hole Pancake. Yotam's latest book is Ottolenghi Comfort written with his collaborators Helen Goh, Verena Lochmuller, and Tara Wigley. Then, Luisa Weiss joins us to talk about her deep connection to German food. Growing up between Berlin and the US, she tells us about her favorite hot school lunches, (which are famous in German culture!), “low key dinners” known as abendrot, and the influences German dishes have gleaned from other countries. Luisa is the author of Classic German Cooking, and she leaves us with her recipe for Käsespätzle, Swabian Noodles with Mountain Cheese and Caramelized Onions.Broadcast dates for this episode:November 8, 2024 (originally aired)When you shop using our links, we earn a small commission. It's a great way to support public media at no extra cost to you!Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Yotam Ottolenghi's books are a fixture on the shelves of many home cooks. In his latest cookbook, written with co-authors Helen Goh, Verena Lochmuller and Tara Wigley, the Israeli-British chef and restaurateur turns his eye towards comfort food. Ottolenghi Comfort considers the rituals and recipes that produce comfort in our culinary experiences, like the simple acts of holding a bowl or making a one-pot meal. In today's episode, Ottolenghi speaks with Here & Now's Robin Young about the memories we carry with us, whether they're connected to a childhood dish or an Oasis song. They also discuss the chef's perfect equation for comfort food, which often involves cauliflower.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

First, pinch me time — because we've got the REAL-LIFE LEGEND that is Yotam Ottolenghi on the show! If anyone has ever wondered what the celebrated chef, writer, restaurateur, and veggie rehabilitator Yotam Ottolenghi is truly like, this episode is the perfect introduction. You'll meet a clever, driven, and utterly charming person whose life mission is to make people happy through food.We dive into a career that began with unexpected fame and evolved into him becoming one of the world's most influential chefs, with over 11 million books sold globally. We decode the “Ottolenghi Effect”—or why so many of us actually know what sumac and tahini are—and explore the family ties and global collaborations behind the 100 recipes in his latest book, Comfort.The conversation also touches on the joy and realness of gay parenting, why he created the Ottolenghi Test Kitchen, and his personal take on what "Just Right" means, both in life and in the kitchen. And of course, there are surprises—including the kitchen tools and essentials he uses (and those he doesn't!).Above all, this episode will leave anyone hungry—hungry for the comfort food that feels like home and inspired by Yotam's ability to stay creative under pressure. His secret? Collaborating closely with others. As Yotam says, that's where the real magic happens.Comfort, by Yotam Ottolenghi and co-authors Helen Goh, Verena Lochmuller and Tara Wigley is out now. Guest: @ottolenghi The Enoughness with Melanie RickeyProduced and edited by Steve Hankey The podcast is recorded at 1 Warwick in Soho, a welcoming club for members and visitors alike, and the home of The Enoughness with Melanie Rickey. Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly has her hands on on the brand new, much awaited book from Ottolenghi, Comfort. Written by the 'four hungries', Yotam, his original co-writer Tara Wigley, Helen Goh and Verena Lochmuller, these are the foods that provide a comfort blanket for them, and mark a departure from the big Ottolenghi books of the past. In a deliciously raw, often indiscreet chat with three of the 'hungries' while Yotam is out of the Zoom room, we learn what makes Ottolenghi Ottolenghi, the connected nostalgia of their favourite comfort foods and Yotam's guilty pleasure when no-one else is looking. Pop over to Gilly's Substack for Extra Bites of the Ottolenghi crew, and a recipe from the book. Hosted on Acast. See acast.com/privacy for more information.

durée : 00:05:05 - La chronique de Manon Fleury - par : Manon Fleury - Manon Fleury a choisi le livre "Sweet" de Helen Goh et Yotam Ottolenghi car elle adore le sucré ! Et dans cet univers, ce livre a été pour elle une source d'inspiration importante.

Join Caroline Wilson and Corrie Perkin for Ep 148.LIVE PODCAST WEBINAR and Q&A.We're celebrating our 150th episode with an online podcast event on Wednesday 4th of November at 5.30pm. To book your ticket head to the Try Booking page HERE. Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.SHOW NOTESOur guest for a special Grand Final preview and 'lockdown update' is Caro's Mum Julia Wilson. Julia share her perspective of the last few months and the positives to come out of this challenging year.Richmond's into another Grand Final - but how does this non Melbourne focused week feel for Richmond supporters? Plus Caro discusses coaches under pressure and we talk Brownlow Medal fashion - check out the red carpet looks HERE.Caro's 'Crush of the Week' for Red Energy is David McAllister from the Australian Ballet on the release of his book Soar - A Life Freed By Dance (available at My Bookshop HERE).BSF for Red EnergyCorrie devoured Home Stretch by Graham Norton on the weekend – available at My Bookshop HERE.Caro's recommending The Trial of the Chicago 7 on NetflixCaro's been making Helen Goh's Puffed rice, Pecan and Maple Granola - you'll find the recipe HERE or scroll down below.For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.Puffed rice, pecan and maple granola by Helen Goh from Good WeekendIngredients100g oats100g puffed rice100g pecans, roughly chopped50g sunflower seeds30g linseeds30g sesame seeds¼ tsp saltzest of 1 orange2 tsp coriander seeds, lightly crushed* (optional)100ml maple syrup2 tbsp light olive oil (or melted coconut oil)150g dried fruit, roughly chopped (blueberries, dates or apricots are great)Method1. Preheat the oven to 160C fan-forced (175C conventional) and line a large oven tray with baking paper.2. Place all the ingredients except the maple syrup, olive oil and dried fruit in a large bowl and toss gently to combine.3. Whisk the maple syrup and olive (or coconut) oil together and pour over the dry ingredients. Toss gently and thoroughly to combine, then spread the mix evenly on the prepared oven tray – it should be somewhat packed in to avoid burning, but not so much that they don't toast evenly (you may need to use two trays).4. Place in the preheated oven for 25-30 minutes, stirring once or twice while it bakes. If using two trays, swap around the positions so they cook evenly. The granola is ready when it turns a shade darker, and is dry and crisp when cooled – take out a bit to test during the latter part of the cooking time, and bake a little longer if necessary.5. Allow the granola to cool completely on the tray, then add the dried fruit and toss to combine. Transfer to an airtight container. It will keep for about two weeks.*Note: With the coriander seeds, it makes an uncommonly good dried snack; leave them out if it doesn't appeal for your morning cereal with milk, though I urge you to try it.

Helen Goh joins Jamila Rizvi and Astrid Edwards from London to discuss comfort and comfort food. Helen was born in Malaysia but started her cooking career in Australia. After seven years as head pastry chef at Donovans, a landmark Melbourne restaurant, she moved to London and joined Yotam Ottolenghi's team. Helen has worked closely with Yotam as the lead product developer for over a decade, and she is the creative and comforting force behind the phenomenal cookbook Sweet.  Join us on Monday for an episode on awe. CHAT WITH US Join our discussion using hashtag #AnonymousWasAWomanPod and don't forget to follow Jamila (on Instagram and Twitter) and Astrid (also on Instagram and Twitter) to continue the conversation. This podcast is brought to you by Future Women. The podcast is produced by Bad Producer Productions. See omnystudio.com/listener for privacy information.

Jamila Rizvi and Astrid Edwards embrace the happier side of life this week and consider the idea of comfort. Chapter 1: Jamila and Astrid reflect on what gives them comfort in 2020 (it involves books, of course). Chapter 2: Jamila makes the case for reading The Things You Can See Only When You Slow Down: How to Be Calm and Mindful in a Fast-Paced World by Haemin Sunim. Chapter 3: Astrid recommends reading the love story Americanah by Chimamanda Ngozi Adichie - although this novel is so much more than just a love story, and it is a perfect read in the midst of 2020. Recommendations: Astrid - known for her abiding love of the fantasy genre that Jamila refuses to engage with - asks for recommendations of fantasy series written by women of colour. Meanwhile, Jamila returns to her happy place (cookbooks) and recommends Sweet by Yotam Ottolenghi and Helen Goh, as well as the novel A Gentleman in Moscow by Amos Towles. Join us on Thursday for an interview on comfort (food) with the remarkable Helen Goh. CHAT WITH US Join our discussion using hashtag #AnonymousWasAWomanPod and don't forget to follow Jamila (on Instagram and Twitter) and Astrid (also on Instagram and Twitter) to continue the conversation. This podcast is brought to you by Future Women. The podcast is produced by Bad Producer Productions. See omnystudio.com/listener for privacy information.

Join Caroline Wilson, Corrie Perkin and producer Jane Nield for the Good Local Tips.TO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.Listener Roslyn R recommended Helen Goh's Parsnip, Apple and Lime Cake - you'll find the recipe HERE.Corrie's loving Kipfler potatoes from Hawks Farm.Kerryn on Instagram asked about our favourite soups. . . recommended are Persian Red Lentil Soup, Celeriac and Apple, Green Soup.We also chat about flannel sheets, Salus rose bath oil and we love listener Felicity's tip to crush your egg shells around the base of your veggies to ward off pests.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.

Helen Goh is a pastry chef and product developer for superstar chef Yotam Ottolenghi. We talked about her journey in cooking, her Malaysian/Australian background, and Evelyn's fantasy that involves 19 men. Buy Helen's cookbook Sweet (https://www.amazon.co.uk/Sweet-Yotam-Ottolenghi/dp/1785031147) which she co-wrote with Ottolenghi. You can find Helen on instagram (https://www.instagram.com/helen_goh_bakes/) .

Amanda and Jeremiah interview Helen Goh the co-author of Sweet. Helen describes how she came to have a life in food, Malaysian baking, creativity, inspirations, collaborations and more. Connect with Helen: Instagram: https://www.instagram.com/helen_goh_bakes/ Helen's recipes: https://www.goodfood.com.au/recipes/recipe-collections/helen-gohs-baking-recipes-20180228-h0wsbe Helen's books: https://www.amazon.com/s?i=stripbooks&rh=p_27%3AHelen+Goh&s=relevancerank&text=Helen+Goh&ref=dp_byline_sr_book_2 Connect with Amanda: Website: www.amandaefaber.com Instagram: www.instagram.com/amandaefaber/ Facebook: www.facebook.com/amandaefaber/ Twitter: twitter.com/amandaefaber Connect with Jeremiah: Website: www.jeremiahbakes.com Instagram: www.instagram.com/jeremiahbakes/ Facebook: www.facebook.com/jeremiahbakes/ Twitter: twitter.com/jeremiahbakes Follow Flour Hour: Facebook: www.facebook.com/FLOURHOURpod/ Twitter: twitter.com/FLOURHOURpod "Flour Hour Theme Song" composed by Jeremiah

Would you line up at two AM in zero-degree weather, just for a croissant? People would regularly do that all the time, purely for the chance to try Kate Reid's pastries. The New York Times, after all, said her croissants are "the finest you will find anywhere in the world, and alone worth a trip across the dateline". Other fans include René Redzepi, Nigella Lawson and Helen Goh. Originally, Kate spent over a decade pursuing her dream job of being an aerospace engineer for Formula One car racing. She was the only woman in her role (and in fact, there wasn't even a female toilet where she worked). But when her career aspirations crumbled, and her life in London proved hugely isolating, Kate took solace in obsessive weight loss. Her eating disorder left her dangerously ill – she was six weeks away from dying – but her recovery was a key part of her starting Lune Croissanterie in Melbourne. It was inspired by a pivotal (and entirely impromptu) visit she made to Du Pain et des Idées in Paris. After a stint at the boulangerie, Kate started selling her own croissants from a tiny space in Elwood. The blockbuster reaction was incredible (people would arrive hours before opening, with movies on their iPad to pass the time), and has since led to Lune Croissanterie opening in Fitzroy and the CBD. Even the French newspaper Le Monde has given Kate's croissants an endorsement. But she is as upfront about the lows of her career as well as the big-time highlights. I really loved talking to Kate: she's so engaging, friendly and very honest. Catch Kate being interviewed by The New York Times food editor Sam Sifton, about The Power of Obsession for Melbourne Food and Wine Festival on March 9.

Breaking Bread is a show that aims to foster any and all geeky discussions surrounding food. On this week’s episode, we are joined by Malaysian pastry chef Helen Goh, long time product developer at the famed London Ottolenghi restaurant and co-author of the best selling recipe book, Sweet. We’ll be finding out all about her culinary journey thus far and the incorporation of Asian ingredients in her recipes.

Breaking Bread is a show that aims to foster any and all geeky discussions surrounding food. On this week’s episode, we are joined by Malaysian pastry chef Helen Goh, long time product developer at the famed London Ottolenghi restaurant and co-author of the best selling recipe book, Sweet. We’ll be finding out all about her culinary journey thus far and the incorporation of Asian ingredients in her recipes.

Award-winning chef Yotam Ottolenghi is the author of several bestselling cookbooks, including Plenty, Sweet (co-authored with Helen Goh), and most recently, Simple. In this live recording of our sold-out event at the Melbourne Town Hall, Ottolenghi talks to Maeve O'Meara about the joy of remaining simple in his approach to food, life and love.

We're building our baking chops this episode with a review of Helen Goh and Yotam Ottolenghi's Sweet. If you're looking for something new to bake or a showstopper of a holiday bake, you're in luck. We loved trying out new recipes with our fellow reviewer and friend, Tara. Plus, hear all about Betsy's adventures in pavlovas.

Join Yotam Ottolenghi as he welcomes Helen Goh, chef, columnist and co-author of Sweet, into his kitchen. Over lunch, old friends Helen and Yotam discuss their travels together, the role food plays in identity and the challenges of cooking for, and with, children. Together they enjoy a meal of chilli fish with tahini and chopped salad with tahini and za’atar.

Andrea kicks off the episode with a report from her latest Cookbook Club at Olympia’s Browsers Book Shop where she sampled a wide variety of delicious treats from two of Molly Wizenberg’s food memoirs: A Homemade Life: Stories and Recipes From My Kitchen Table and Delancey: A Man, A Woman, A Restaurant, A Marriage. Inspired by her recent interview with Helen Goh in Episode 80, Stefin’s eyeing a Peppermint Mocha Popcorn Brownie recipe, while Andrea’s wondering how to get the perfect bite of that into her mouth! Last week’s dessert was the Strawberry Icebox Cake from Faith Durand over at The Kitchn. Other than the minor issue of finding graham crackers in London, both hosts loved this dessert! Up next week is Semifreddo with Honeyed Peaches from Women’s Day Magazine. Andrea reminds the listeners that they can make their own Creme Fraiche at home with heavy cream and buttermilk. Lifelong learners Andrea and Stefin continue to explore how their dessert choices inform their personalities. Now it’s time for Spoon University and “What Does Your Favorite Dessert Say About You?” Andrea went with Brownies while Stefin picked pie. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Welcome to a very cool, very special 80th episode! Starting things off, the hosts review Cuisinart's creamy, dreamy Simple Chocolate Ice Cream with Rocky Road mix-ins. Stefin used the original recipe and toasted almonds; Andrea went dairy free with coconut cream and pistachios, and treated herself to a bag of fresh marshmallows (after a much-needed cupboard clean out). However you choose to whip up this old-fashioned treat, both hosts agree it's an easy, delicious and versatile ice cream to experiment with all summer long. Next up, a dairy free, gluten-free, and (could be) sugar-free treat inspired by Preheated listeners: Tahini Chocolate Banana Soft Serve from the Minimalist Baker. Endless variations here, too, and PixiFood-lovers, take note: There's an optional Magic Shell topping! Speaking of dreams coming true, Stefin sits down with Helen Goh, Ottolenghi pastry chef and recipe developer, and coauthor of Preheater favorite cookbook, Sweet, to discuss her path to baking fame, her favorite frozen treats, and ... popcorn balls! Finally, the hosts discuss their favorite single-serving desserts when you need to show yourself some love, have a craving for something only you enjoy, or simply don't want to share! "Emergency" brownie, dessert hummus or fruit crisp anyone?  You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Andrea's recently back from upstate New York where she tasted regional favorites Tomato Pie, and Half Moon Cookies, along with a delicious and easy Biscoff Ice Cream Sandwich. Our hosts reviewed the DIY Dole Whip ice cream. Both our hosts' blenders struggled to get this dish blended enough to make a smooth and creamy ice cream. Stefin's family enjoyed the frozen treat, while Andrea and her family were ultimately disappointed in the flavor. Could this be a PixiFood, a term coined by writer Joe Posnaski to refer to "Any food substance that is highly pleasant to the taste as a child and tastes shockingly unpleasant once you become an adult"? Stefin's PixiFood is Pop Tarts, while Andrea's is Chef Boyardee Mini Ravioli. Listeners, do you have any PixiFoods that come to mind? Next week's bake along is Rocky Road Ice Cream from Cuisinart. Andrea will be making hers vegan and dairy free by substituting coconut milk for the whole milk, and coconut cream for the heavy cream. Andrea is planning on using pistachios, while Stefin is thinking of using almonds. Finally, our hosts discuss several ways to use fresh fruit fast, and what to do when fruit is past its prime. Andrea is enjoying creating compound butter and flavored cream cheeses, along with a new discovery from Waitrose  - Strawberries in Sweet Lemon, Cardamom and Black Pepper Syrup. Stefin enjoys stuffing her cupcakes with a mini fruit bomb, along with her quick breads, smoothies, and face masks! Next week stay tuned to hear Stefin interview Helen Goh, pastry chef from Ottolenghi and co-author of Sweet. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Yotam Ottolenghi & Helen Goh in conversation with Amy Scattergood at Live Talks Los Angeles discussing their cookbook, "Sweet."  The talk took place on October 2, 2017 at the Moss Theatre in Santa Monica, CA.  For more information on Live Talks Los Angeles, visit www.livetalksla.org

Episode Thirty Eight Show Notes CW = Chris Wolak EF = Emily Fine Join our Goodreads Group! Let us know what you want us to choose as the next read along. You can email, tweet or join the discussion on the Goodreads page. We have an upcoming read-along: February – Maurice by E.M. Forster Send in questions or comments by March 1st – we will discuss on March 6th episode Information regarding the conversion problem with Sweet by Yotem Ottolenghi and Helen Goh can be found here. – Currently Reading/Listening – The Detonator – Vincent Zandri The Selected Letters of Willa Cather – Willa Cather, Andrew Jewell (CW) Getting Unstuck: Breaking Your Habitual Patterns & Encountering Naked Reality – Pema Chodron (EF)(audio) Labor Day – Joyce Maynard (EF)(audio) Man’s Search for Meaning - Victor Frankel (CW) – Just Read – The Arrangement – Sarah Dunn (EF) Force of Nature (Aaron Falk #2) – Jane Harper (CW) Jane Steele – Lyndsay Faye (EF)(audio) Smilla’s Sense of Snow – Peter Hoeg (CW) -- Chris watched the movie Smilla’s Sense of Snow American Housewife – Helen Ellis (EF) – Biblio Adventures – On January 25, 2018 we had the honor of being in conversation with Min Jin Lee, author of Pachinko, at RJ Julia’s Booksellers. The evening was recorded and will appear on an upcoming episode of Just the Right Book Podcast. Check out Min Jin Lee’s website to follow her paperback tour and various speaking events. Emily and Chris went on a joint jaunt to hear Patrick Lynch speak about the Long Island Sound and his book A Field Guide to Long Island Sound: Coastal Habitats, Plant Life, Fish, Seabirds, Marine Mammals, and Other Wildlife. Emily visited Burgundy Books in Westbrook, CT Emily went to a SpeakUp! storytelling event at Infinity Hall in Hartford, CT. – Upcoming Jaunts – February 11th Chris is heading to see a musical in Jaffrey, New Hampshire: “Kindness & Cruelty: Willa Cather in Jaffrey” Future joint jaunt on February 18 to Willoughby Wallace Memorial Library in Stony Creek to see Amy Bloom speaking about her new book White Houses. Emily is going with Aunt Ellen to see Eve Ensler’s new play In The Body of the World February 21st at Guilford Library Chris will be attending the bookclub for the Witness Stones Project Join Chris on April 19th at 2:00 at Bookclub Bookstore & More in South Windsor, CT for the quarterly Willa Cather book club discussion of The Song of the Lark. – Upcoming Reads – White Houses – Amy Bloom (EF) Kindred – Octavia Butler (CW) – Also Mentioned – Connecticut Library Consortium – Cookbook Book Club Infinite Jest – David Foster Wallace Worst Bestsellers Podcast Yum’s the Word Show Live Lit Story Club The Marvelous Mrs. Maisel Willa Cather and the Politics of Criticism – Joan Acocella Ink and Paper Blog She Reads Booktopia – May 4-5,2018 at Northshire Bookstore in Manchester, VT – author line up and registration can be found here.

Yotam Ottolenghi and Helen Goh celebrate the sweet things in life with Ghillie Basan as they launch their new recipe book "Sweet". In a bid to reclaim the rich culture of baking, Yotam and Helen invite us to embrace all things sweet (in moderation!) Back in the kitchen, Neil Forbes talks to Tony Singh and Struan Stevenson about their new book "The Course of History", which documents ten of the most important meals in human history. Twenty years in the making, this book explores the tradition of 'dining diplomacy', while sharing some of the recipes which have influenced major historic events.

Yotam Ottolenghi and Helen Goh share their recipe for a seasonal showstopper.