Podcasts about Ottolenghi

Olia Hercules is a Ukrainian-born, London-based chef, food writer, and culinary storyteller renowned for bringing the vibrant flavours and traditions of Eastern Europe to a global audience. Olia trained at Leiths School of Food and Wine and went on to work as a chef de partie at Ottolenghi, later becoming a sought-after recipe developer and stylist. Her debut cookbook, Mamushka (2015), won the Fortnum & Mason Debut Food Book Award and earned her the Observer's Rising Star accolade. She's since published celebrated cookbooks including Kaukasis (2017), Summer Kitchens (2020), and Home Food (2022), each weaving rich cultural narratives into home-style recipes. In response to the 2022 invasion of Ukraine, Olia co-founded the #CookForUkraine initiative, raising over £2 million for relief efforts and earning prestigious awards from Observer Food Monthly, the Guild of Food Writers, and 50 Best Restaurants. Featured among British Vogue's Most Influential Women of 2022, she continues to advocate for her heritage through writing, teaching, and activism. She hosts workshops, writes for major food publications, and has just released her latest book Strong Roots, a family memoir exploring Ukraine's history and hope through generations. It's available here - https://www.bloomsbury.com/uk/strong-roots-9781526662965/Olia Hercules is our guest in episode 501 of My Time Capsule and chats to Michael Fenton Stevens about the five things she'd like to put in a time capsule; four she'd like to preserve and one she'd like to bury and never have to think about again .Strong Roots by Olia is available here - https://www.bloomsbury.com/uk/strong-roots-9781526662965The online Ukrainian seed shop that Olia mentions is here - https://organicseeds.topFor Olia's books, workshops, recipes and articles, visit - https://oliahercules.comFollow Olia Hercules on Instagram: @oliahercules & Twitter/X: @Olia_HerculesFollow My Time Capsule on Instagram: @mytimecapsulepodcast & Twitter/X & Facebook: @MyTCpod .Follow Michael Fenton Stevens on Twitter/X: @fentonstevens & Instagram @mikefentonstevens .Produced and edited by John Fenton-Stevens for Cast Off Productions .Music by Pass The Peas Music .Artwork by matthewboxall.com .This podcast is proud to be associated with the charity Viva! Providing theatrical opportunities for hundreds of young people .To support this podcast, get all episodes ad-free and a bonus episode every Wednesday of "My Time Capsule The Debrief', please sign up here - https://mytimecapsule.supercast.com. All money goes straight into the making of the podcast. Hosted on Acast. See acast.com/privacy for more information.

This week, we're basking in the evening sunshine at Cooking the Books Live at Rockwater, Hove with Noor Murad.Her debut cookbook, Lugma is her twist on the familiar, to use an Ottolenghi term, of the food from her homeland, Bahrain.It's the very first international cookbook of Bahraini recipes, but reflects her own experiences of growing up there, the mix of Persian and Indian flavours infused with her own half Britishness and a brash of new York where she worked before landing in the bosom of the Ottolenghi family.Click here for tickets to the next Cooking the Books Live with Gurd Loyal, and then pop over to Gilly's Substack for the fascinating Q&A with the audience. Hosted on Acast. See acast.com/privacy for more information.

Chef and food writer Noor Murad joins Sue Keogh to Untangle Recipes. Part of Yottam Ottolenghi's Test Kitchen team, she's cooked trackside at Formula 1 and trained at the Culinary Institute of America in New York. She explains how you how you test and proofread recipes, the difference in writing recipes in Arabic and English, and questions whether social media put us under too much pressure to make our food look glamorous. We also look at a different kind of recipe – the formulations for beauty products – and the challenge for iconic brands like Chanel in not giving away trade secrets. Sue Keogh: One of my early copywriting gigs when I first went freelance was to get hundreds of recipes from print – onto a new online portal. It had literally never occurred to me before that point, that there was a consistent structure in the way that recipes were written. You list the ingredients in order of use, putting the most important ones first…and any the salt and pepper and other seasoning goes at the end. It suddenly seemed so obvious! But I'd just never noticed. And the way a recipe is written affects how well we cook it too. So in this episode we're going to untangle recipes and find out how it's done. I'm joined by Noor Murad, who is part of Yottam Ottolenghi's Test Kitchen team. Her recipe books include Shelf Love and Lugma – an ode to the food she grew up eating during her childhood in Bahrain. She's cooked trackside at Formula 1, and trained at the Culinary Institute of America in New York. She now lives in London, and invited me over to the very kitchen where she develops her delicious Middle Eastern recipes. She tells me how you test and proofread recipes, how social media puts us under too much pressure to make our food look glamorous, and the challenges of translating clotted cream into different languages. We'll also think about a different kind of recipe – the formulations for beauty products – and the challenge for iconic brands like Chanel who have to list the ingredients by law – but not give away their trade secrets. About Noor Murad Bahrain-born, London-based and New York trained, Noor Murad joined the Ottolenghi Test Kitchen in 2018, where she worked as a recipe developer for Falastin and Flavor as well as Ottolenghi's New York Times and Guardian columns. She became the head of the Ottolenghi Test Kitchen, and wrote the Ottolenghi Test Kitchen books: Shelf Love and Extra Good Things. Her own recipes have featured in the New York Times and she has cooked on BBC's Saturday Kitchen. Her Middle Eastern roots have a strong influence on her cooking, with Arabic, Indian, and Persian flavours making a prominent appearance in her recipes. Useful links Follow Noor on Instagram: https://www.instagram.com/noorishbynoor Buy Noor's book Lugma (which means ‘a bite' in Arabic, yum! https://www.penguin.co.uk/books/466601/lugma-by-murad-noor/9781837832019 Hosted on Acast. See acast.com/privacy for more information.

Donderdag 15 mei: Serax verwierf internationale faam met z'n serviezen, ontworpen door bekende namen zoals Ottolenghi en Pascale Naessens. De 64-jarige Axel zet een stap opzij om plaats te maken voor een externe CEO: Tim Kamanayo. Tim vergaarde 25 jaar ervaring als marketeer bij onder meer Philip Morris, AB InBev en Neuhaus. Maar is ook bekend met Serax. Vorig jaar kregen zo'n 20.000 arbeidsmigranten van buiten de EU een vergunning om te komen werken in Vlaanderen. Maar nu sluit de Vlaamse regering de deur voor laaggeschoolden van buiten de EU. Collega Valerie Bauwens gaat erover in gesprek met Frank Beckx, directeur van het kennis- en lobbycentrum bij werkgeversorganisatie VOKA. En in ons dagelijks beursgesprek hebben we het over de Duitse defensiefabrikant Renk. De naam doet misschien niet meteen een belletje rinkelen, maar na dit beursgesprek zal je hem nooit meer vergeten, dankzij onze beursgast Tom Simonts. Renk produceert onder meer versnellingsbakken voor tanks. En daar stromen de orders binnen. Z 7 op 7 is de nieuwe dagelijkse podcast van Kanaal Z en Trends. Elke ochtend, vanaf 5u30 uur luistert u voortaan naar een selectie van de meest opmerkelijke nieuwsverhalen, een frisse blik op de aandelenmarkten en een scherpe duiding bij de economische en politieke actualiteit door experts van Kanaal Z en Trends.Start voortaan elke dag met Z 7 op 7 en luister naar wat echt relevant is voor uw business, onderneming, carrière en geld.

Patrick a testé pour nous l'incroyable recette du Poulet Miso gingembre et citron vert du Chef Ottolenghi!

Invitées : Geneviève Major & Sandrine Franchini-Guichard En partenariat avec le SILAB – Source Innovation Lab de l'école de santé La SourceCet épisode explore une idée essentielle : et si bien manger nous aidait à bien penser ? À travers les parcours inspirants de Geneviève Major, experte en pleine conscience, et Sandrine Franchini-Guichard, pâtissière artisanale et fondatrice de Maison Galatà, nous reconnectons notre alimentation à nos sensations, nos émotions… et notre santé mentale.Comment nos souvenirs sensoriels, une madeleine bien façonnée, ou un rituel en pleine conscience peuvent-ils nous aider à nous sentir mieux, à retrouver du sens, à ralentir ? Un échange riche, sensible et savoureux.➕ Pour suivre nos invitées :

Welcome back to Mise en Place where this week we take a deep dive into the mind of Ramael Scully, the powerhouse behind London's critically acclaimed Scully. From his early days grafting in Australian kitchens to learning from Ottolenghi and carving out his own culinary empire, Scully's journey is packed with inspiration, grit, and game-changing ideas. Expect no-nonsense insights, jaw-dropping behind-the-scenes stories, and a masterclass in creative cooking.He opens up about what it's really like to be mentored by one of the world's most influential chefs and how those early lessons shaped his fearless approach to food. His Malaysian-Australian heritage and obsession with street food have fuelled a completely unique cooking style, blending bold, unexpected flavours into dishes that Londoners can't get enough of. But running a top restaurant isn't just about the food—it's about survival. Scully reveals the brutal highs and lows of the industry, from impossible customers to the relentless pursuit of perfection.And then there's the future of food. Fermentation, zero waste, multi-layered flavour explosions—Scully is rewriting the rulebook on how we cook, eat, and think about ingredients. For food lovers, ambitious chefs, and anyone obsessed with the art of eating well, this episode is an absolute must-listen. Download now and get stuck in. Hosted on Acast. See acast.com/privacy for more information.

Ever dreamed of gathering with friends to talk about great food, swap recipes, and discover new favorites? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! Get the inside scoop on starting a cookbook club, and the crave-worthy Korean-inspired, kale-packed casserole recipe Sonya served up to the group. Plus, Kari reports back on the simple trick that turns discarded potato peels into an irresistibly crispy snack; she also shares a quick vegetarian dinner featuring potatoes and kale!Tune in for a quick dose of home cooking inspiration! ***LinksRecipe for “cheesy rice cakes with kale” is in Hetty Lui McKinnon's Tenderheart, and you can find a slightly adapted version of the recipe herePotato skin chips from Marcellina in CucinaMashed potato cakes, one from Ree Drummond, and another that includes feta from Suzy Karadsheh's. For Kari's potato kale cakes, she combines chopped kale, eggs, and leftover mashed potatoes, and coats each cake in panko breadcrumbs. She strongly recommends refrigerating or freezing until firm before pan-frying! The date cookbook mentioned that includes an amazing chocolate date cake: Hot Date! Sweet & Savory Recipes Celebrating the Date, from Party Food to Everyday FeastsSourdough tomato soup by Ottolenghi and Tamimi from the Jerusalem Cookbook Andy Barghani's little gem salad with tahini ranch, and his cookbook: The Cook You Want to Be***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Grabs Smashburger an Karneval Rock am Ring Glücksgefühle Festival Hockheim Goldies Burger Düsseldorf Martin Buns https://doncarne.de/p/martin-s-sandwich-potato-rolls/4001535 Podcast OMR zum Konzept Goldies Burger https://omr.com/de/daily/goldies-burger Kommentar Torsten Zu - findet sie zu salzig und in Summe nicht seins Würstchen im Schlafrock https://www.instagram.com/reel/DGyc7qTscGI/ In der Kindheit im Frankreich Urlaub Würstchen im Schlafrock bei bei Arnd Erbel Rezepte für Martin Viraler Zwiebelsnack https://www.instagram.com/p/DGdoRmgsy68/ Crispy Rice Salad https://www.instagram.com/p/DGsWEXZuICG/ Käse Frühlingsrollen https://www.instagram.com/p/DHBDFJMpQ-K/ Knusprige Zwiebeln von Feinkost Dittmann Spitzkohl liege geht weiter Schneiden geht auch - braucht man den Schäler?! Rezept von Ottolenghi mit Miso-Butter aus dem Ofen  Kochbuch COMFORT https://amzn.to/4isa2Wx Moselstübchen - Köln Brauhaus - alle Gerichte auch Vegetarisch Noch mal Pizza Party, aber drinnen mit dem Elektro Pizzaofen https://www.instagram.com/p/DHG5xtKsM8U/ Pizzamehl bei Aldi Ooni App für Pizzateig https://www.degustabox.com/ Kartoffelkult Trüffel Chips https://www.bosfood.de/shop-detail/kategorie/gebaeck-pralinen-snacks/subkategorie/gemuesechips/produkt/kartoffelkult-kartoffelchips-mit-trueffel-100-g_67430.html Spiele Abend Stammtisch mit Pizza - Bestes Game: Exploding Kittens Skotti KAST ausprobiert mit Burgern beim Wandern https://www.instagram.com/p/DHB2qFjMflo/ Skotti KAST https://de.skotti-grill.eu/products/kast KAST mit oder ohne Hitzeschild?! Kebapland - Adana Kebap Kullinanischr KI Anfragen Wie lange müssen Eier kochen wenn ich sie in kaltes wasser aufsetzte (Weichgekochtes Ei: 3-4 Minuten nach dem Aufkochen des Wassers // Wachsweiches Ei: 6-7 Minuten // Hartgekochtes Ei: 8-10 Minuten) Was bedeutet das L auf einem Siemens Herd (Ja - einfach Lock) wie viel hackfleisch rechnet man pro frikadele (60-120 Gramm) Wie viel salz auf ein kilo kartoffelpuffer teig (1 bis 2 Teelöffel Salz auf 1kg Kartoffeln)

Cara Cunniff's journey has always revolved around connection—through food, culture, and the shared human experience. She has lived in cities like Paris, where she indulged her love of cooking with some short course training at Le Cordon Bleu, as well as in Germany, Belgium, and the USA, where she experienced the beauty of diverse traditions and cuisines. Having lived in the diplomatic sphere, she's seen how meals are often more than sustenance—they become opportunities to build relationships, share stories, and forge lasting bonds across cultures and nations. These connections shape perspectives, foster mutual understanding, and, at times, influence decisions that ripple through national interests. Professionally, Cara brings this same ethos of connection to her work in emotional culture and workplace transformation. As a former British Army officer, she had the privilege of working in the inaugural Psychological Operations (PsyOps) unit for the British Army—a role centred on influencing behaviour through 'hearts and minds'. This experience gave her a deep insight into the complexities of human behaviour, the impact of strategic communication, and the power of narratives to inspire action and connection. Today, she applies these lessons when working with organisations to co-create strong workplace emotional cultures. She works with organisations, teams and leaders to kickstart or accelerate strong workplace experiences and emotional cultures which boost performance, strengthen connections and engagement & create thriving workplaces. A little more about Cara: She's moved house 32 times across 4 countries, living in many unique cultures She escaped from Alcatraz—swimming across shark-infested waters She has raced ultra-marathons across the Sahara desert and is an Ironman She has 1 husband, 3 teenagers, 1 dog (and lost her tortoise) She's optimistic & always seeks opportunities & solutions   Cara's 3 mindset messages: Curiosity: The courage to ask, the openness to listen, and the compassion to understand Emotions drive everything we do Growth happens in the quiet moments. Food  Cara suggested to have ingredients of chicken, cheese, tomatoes, root veg. She loves Mediterranean and Ottolenghi and in general she just loves food!  After reading this, my mind straight away raced to form this picture of a perfect meal for Cara, full of flavour, hearty and delicious. It would be all in one pan dish, and I found just the perfect recipe for that.  As you know, I do not create my own recipes, but I often add my own touches if I feel like it needs something different or additional.  I cooked Chicken breasts with mozzarella and tomatoes, served alongside crispy bread, pasta and refershing salad with balsamic vinegar pearls.   Please visit www.mindsetkitchen.co.uk for more details!

Documentary film director Laura Gabbert has made critically acclaimed films that deploy humor and emotion to tell penetrating, character-driven stories about American culture and society. Among her documentaries, Food and Country, premiered at the 2023 Sundance Film Festival and was released theatrically in October 2024. Laura's film, Ottolenghi and the Cakes of Versailles, explores chef Yotam Ottolenghi's collaboration with the Metropolitan Museum of Art. She also directed City of Gold, which is about Pulitzer Prize winning food writer, Jonathan Gold. City of Gold was named by Vogue Magazine among their “65 Best Documentaries of All Time.”Additional feature work includes the documentaries No Impact Man, Sunset Story, and the short film Monument/Monumento. Her TV work includes the Netflix shows Ugly Delicious and Disclosure. Most recently, Laura completed the 6-part non-fiction series, The Power of Film, based on the work of legendary UCLA film scholar, Professor Howard Suber. The series premiered on Turner Classic Movies in January 2024. For the record, Laura and I know one another from “The Power of Film” as I became involved in this exceptional project as a Co-Executive Producer. Like Laura, I'm a UCLA MFA Graduate and one of Howard Suber's former students. Howard has been a guest on StoryBeat, and his episode is one of this show's most downloaded. https://lauragabbertfilms.com/www.thepoweroffilm.com 

Send us a textIt's time for cake! Well, at Three Kitchens Podcast, it's always time for cake. And this is a goood one. It's a Sesame, Banana, Date Cake from chef/restauranteur Yotam Ottolenghi. There are a few components here, so if you need to you can prep in advance. This is a moist, delicious cake with tahini, banana slices, roasted sesame seeds and chopped dates stirred in. It's a nice big cake - Heather used a 10-inch springform pan. Then it's all about the toppings. First, is a light and fluffy icing made with tahini, cream cheese and mascarpone cheese. Next is caramelized sliced bananas scattered on top. And finally, a rich flavourful date syrup. Heather made her own date syrup but you could buy this ingredient. You'll have to wash a lot of dishes but this cake is well worth it. Yum, yum, yummy. Episode Links~~~~~ Sesame & Date Banana Cake Recipe~ Watch Three Kitchens Podcast on our YouTube channel~ Guests on Three Kitchens Podcast~ S5 E12 Cooking Appalachian with Amy Clark, host of Talking Appalachian Podcast~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

A breakfast, a snack, a soup, a pie and a whiskey drink…join me and warm up!

Mit einer kleinen Überraschung in der Startformation startet der 1. FC Nürnberg gegen den Karlsruher SC ins neue Jahr. Florian Flick sitzt zu Beginn nur auf der Bank, dafür beginnt Mahir Emreli. Ansonsten ist alles so, wie es erwartet wurde. Wobei, dass da kaum Offensivspieler neben Flick auf der Bank sitzen, ist dann schon ungewöhnlich. In der neuen und von der Sparkasse Nürnberg präsentierten Podcast-Folge diskutieren Uli Digmayer, Sebastian Gloser und Fadi Keblawi unter anderem darüber, was das für die Nichtberücksichtigten bedeutet. Es geht außerdem um das späte Traumtor von Florian Flick und was das für den Mittelfeldspieler bedeutet. Außerdem saß Uli Digmayer im Bierregen und hat Stefanos Tzimas offenbar den Auftrag, Jens Castrop nicht zu begehrt werden zu lassen. In prominenten Nebenrollen: Ofenkartoffeln nach Ottolenghi, ein Nürnberger Auftritt bei den Squid Games - und wie fast immer Olaf Rebbe.

De quiche is een classic uit Lotharingen, de streek die afwisselend Frans en Duits is. Het eerste uitgeschreven recept van deze hartige taart met spek, ei en een deegbodem stamt uit 1545. Ruim 300 jaar later tekent Bocuse tekent Bocuse het recept vrijwel ongewijzigd op. Alles lijkt dus te wijzen op een evergreen. Maar dan komt de quiche ergens in de jaren ‘90 van de vorige eeuw in het verdomhoekje. Jeroen en Annie vragen zich af waar het is misgegaan en vooral of de quiche moet worden gerehabiliteerd. Dus we duiken in de soggy bottoms, de zijdezachte custards, korstdeeg, bladerdeeg en alternatieve vullingen. En wat blijkt? De quiche kan heerlijk zijn, zelfs varianten met olijven, zalm of paddestoelen. Maar dan moet je hem wel goed bereiden.We geven je het klassieke gerechten en tips om de soggy bottom te voorkomen. Daarnaast een vega variant van Ottolenghi en eentje van Nicola Lamb. Die zijn allemaal heerlijk en niet moeilijk om te maken. Kortom, geef de quiche weer eens een kans.In het Supplement hebben Annie en Jeroen het over balans. Hoe zorg je dat je innerlijke lekkerbek ook nog een beetje gezond eet? Persoonlijke ervaringen en praktische tips.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

London chef and author Yotam Ottolenghi puts out cookbooks that meet at the intersection of practical and cool—with a recipe development process that is part Warhol's Factory, part Bon Appétit Test Kitchen, and pure Ottolenghi. After tackling baking with his terrific book Sweet, and before that putting Israeli cooking on the international stage with Jerusalem, he most recently tackled the concept of comfort with his incredible new book Comfort. In this conversation, we consider the many ways comfort food is served around the world, and how personal preference plays a major part in the quest for ultimate comfort. The result is a conversation that circles the globe and brings one of my all-time favorite recipe writers into focus. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Every Ottolenghi book is a gift, filled with a treasure trove of unique recipes and the latest, Comfort – perfectly timed for Christmas feasting – is no exception. In fact, by the end of this week's episode you may well be rethinking your own festive menu…A self-confessed Ottolenghi fan, Sarah is joined Verena Lochmuller and Tara Wigley – two of the co-authors of Comfort, the latest Ottolenghi cook book – to share some of their favourite comfort food recipes including a delicious chocolate mousse inspired by the nostalgia of Terry's Chocolate Orange, and a curry leaf dukkah guaranteed to jazz up any vegetable side dish.In this episode, discover:The diverse culinary backgrounds of the Ottolenghi team, and how they've brought together the best comfort food recipes from around the worldHow to transform traditional Christmas veg like Brussels sprouts into a slow-cooked flavour sensationNostalgic and novel dessert recipes for puddings to top off a delightful Christmas or New Year's feastOttolenghi Comfort:https://ottolenghi.co.uk/blogs/stories/ottolenghi-comfortGet in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Vi tipsar om intressanta böcker. Inte bara kokböcker med en massa recept, utan också böcker som handlar om mat i en vidare mening. Kanske julklappstips? Lyssna på alla avsnitt i Sveriges Radio Play. Menys Tomas Tengby och Nina Frogneborn får sällskap i studion av Jesper Lindkvist, matentusiast och hobbyodlare, för att prata om kokböcker och annan måltidslitteratur.Böckerna som de pratar om är:Alice B Toklas kokbok av Alice B Toklas — en nyutgåva av en bok från 1950-talet. Mer litteratur är kokbok, men det finns recept.Simple av Ottolenghi — en översatt bok av Yotam Ottolengi. Smaker med inspiration från köken i Mellanöstern.Italian coastal — recipes and stories from where the land meets the sea av Amber Guinness. Britt som vuxit upp i Italien. Mat från kusterna längs Tyrrenska havet (Toscana, Lazio, Neapel och Amalfikusten, samt norra Sicilien). På engelska.Kocken & fiskaren av Mikael Einarsson och Hubbe Lemon. En fiskresa genom Sverige som inspirerar till eget prestigelöst fiske. Handbok, fiskeskildring och kokbok i ett.Pasta wizard av Oskar Montano. Väg in till att göra egen färsk pasta. Inte bara fylld pasta, utan också syditaliensk på durumvete och vatten.Matarv — berättelser om mat och kulturarv. Redaktörer: Anita Synnestvedt och Monica GustafssonochMatarvets trådar — Från antik fisksås till svenskt fredagsmys. Redaktörer: Jenny Högström Berntson och Pernilla SchedinTvå äldre böcker (från 2021 och 2023) med populärvetenskapliga artiklar om mat- och dryckeskultur i Sverige och världen. Resultatet av projektet Kulturarvsakademin, initierat av Göteborgs universitet för att samla folk från universitet och kulturarvsinstitutioner.

This week, Gilly is with Irina Janakievska, a North Macedonian born former lawyer turned chef who trained at Leiths and worked in the Ottolenghi test kitchen before becoming a runner up for the prestigious Jane Grigson Trust award for her debut cookbook, The Balkan Kitchen. It's massive book reaching deep into the history, peoples and geo-politics of the Balkans, but also into her own family story and her exploration of her own identity through recipes from all Balkan kitchens. Most of all, it's a love letter to Balkan cuisine – one of the most under-explored gastronomies in the world, and overshadowed by conflict.Head to Gilly's Substack to hear Irina read the poem that inspired the book cover, and for her recipe for Slatko, one of her four food moments. Hosted on Acast. See acast.com/privacy for more information.

Bovengronds groeit haast niets meer, dus winnen we eten uit de aarde. Rettich, rammenas, pastinaak en koolrabi zijn de edelstenen van de winter. Hoe geef je scherpe radijsjes een zachte smaak? Wat is de groenteregel van Ottolenghi? En hoe pof je knollen zonder barbecue? Je hoort het in Etenstijd!Onze sponsor:Oot Granola: Ga naar oot.nl/etenstijd en vraag een Starterspakket aan!Wil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nl Hosted on Acast. See acast.com/privacy for more information.

This holiday season, are you searching for easy party snacks that you can make-ahead so you can relax and enjoy your own party? Whether you're asked to bring an appetizer to a gathering or you're hosting a holiday get-together, coming up with fresh, crowd-pleasing hors d'oeuvres can be a challenge. This episode offers creative party snacks from two former personal chefs who will help you create a memorable party!In this episode, you'll discover:Expert tips for transforming a simple starter like olives and almonds Recipes that can be scaled up for large parties or scaled down for intimate gatherings, with tips from entertaining mavens like Martha Stewart. Decadent ideas that include a bit of caviar, to irresistible comforting appetizers like nostalgic queso dipListen now to discover a world of party snacks that will keep your guests talking and your gatherings deliciously unforgettable!***Sign up for our Substack for more support in the kitchen!***LinksMartha Stewart's blanched snowpeas stuffed with boursin cheeseEndive boats with pear and blue cheese from The Yellow TableAmelia Satlsman's roasted almonds and green olives, you can also find her squash puree for crostini in the The Santa Monica Farmers' Market Cookbook or try this butternut squash puree Three ingredient goat cheese stuffed dates from Live Eat Learn Sonya's beet-cured gravlax Ottolenghi's butternut squash and tahini spreadTarte au soleil from Smitten Kitchen Mississippi roast by Jenn Crippen for All Recipes, and the NYT Cooking version Classic queso dip from All Recipes, and one without the Velveeta from Recipe Tin Eats***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook

Yotam Ottolenghi is a celebrated chef and bestselling cookbook author. He is the restauranteur and chef-patron of six London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of ten bestselling and multi-award-winning cookbooks, including his latest, "Comfort". Ottolenghi has been a weekly columnist for the Guardian (UK) for over sixteen years and is a regular contributor to The New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic', has led to what some call ‘The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of color, flavor, bounty, and surprise.  On October 10, 2024, Yotam Ottolenghi came to the Sydney Goldstein Theater in San Francisco for an onstage conversation with fellow writer and cook Samin Nosrat, author of the James Beard Award-winning cookbook Salt, Fat, Acid, Heat and the host and executive producer of the Netflix original documentary series based on her book. 

Nicola Lamb is a pastry chef and recipe developer based in London. After training in some of London and New York's top bakeries, like Dominique Ansel, Ottolenghi, and Happy Endings, she launched the pop-up bakery lark! and the popular newsletter Kitchen Projects—and now she's written a wonderful debut cookbook, Sift, that's truly the most comprehensive baking book I've read in years. It's so fun to have Nicola on the show to nerd out about pastry process and much more.Also on the show, Matt has a great conversation with Hetal Vasavada discussing her great new cookbook, Desi Bakes: 85 Recipes Bringing the Best of Indian Flavors to Western-Style Desserts.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM NICOLA LAMB & HETAL VASAVADA:Kitchen Projects [Substack]A crash course in better baking: Ella Risbridger meets Nicola Lamb [Financial Times]Badam Burfi Bark [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Deze week stroomde AFAS vol met superfans, chefs, kookliefhebbers, en vooral: comfort. Ottolenghi is op wereldtournee, en hij maakt een pitstop bij Teun en Yvette. Welke jeugdherinneringen stopt Yotam in zijn nieuwe kookboek? Wat voor saus stond altijd te pruttelen op het fornuis van zijn vader? En wat is comfort food nou eigenlijk? Je hoort het in Etenstijd!Onze sponsor:Delicious: Ontvang het nieuwste boek van Ottolenghi nu GRATIS bij 4 nummers delicious. Betaal slechts € 33,99 i.p.v. € 69,- Dat is 51% korting!Wil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nl Hosted on Acast. See acast.com/privacy for more information.

Yvette kookt, van woede dit keer. Na de uitreiking van het Gouden Kookboek 2024 is kookboekschrijvend Nederland in rep en roer - en de rest heeft geen idee wat een Gouden Kookboek is. Wat is er allemaal (niet) gebeurd deze Kookboekenweek? Waarom is Yvette boos? En wanneer zetten we Nederlandse kookboeken alsnog in het zonnetje? Je hoort het in Etenstijd!Onze sponsor:Delicious: Ontvang het nieuwste boek van Ottolenghi nu GRATIS bij 4 nummers delicious. Betaal slechts € 33,99 i.p.v. € 69,- Dat is 51% korting!Tips:Haal nu ons boek in huis! Etenstijd, hapklare culinaire zakenmionbiotuin.besterkebollen.nlWil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nl Hosted on Acast. See acast.com/privacy for more information.

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

Until the recent series of conflicts in the Middle East, the average person in other parts of the world was only vaguely aware of Hezbollah at all. Even now with the organization in the spotlight most people are shocked to learn of its longtime presence in Latin America, and the scope of its activities there. This includes influence operations, terror plots, money laundering, and collaborations with cartels. In this episode, cohosted with the Great Work podcast, we discuss the history, present, and future of Hezbollah in Latin America with Emanuele Ottolenghi. As a leading expert on the topic, Emanuele helps us explore how Hezbollah's activities affect everything from risk exposure for the private sector, to national security interests, to the very real threat of its planned terror attacks on Jewish communities in the region. Support this podcast: https://linktr.ee/ocelotlgroup Follow and support the Great Work podcast: https://podcasters.spotify.com/pod/show/greatworkpodcast About Emanuele Ottolenghi: https://www.fdd.org/team/emanuele-ottolenghi/ https://x.com/eottolenghi Follow Amanda Peterson on X: https://x.com/amandatalks__ Connect with Michael Scadden: https://www.linkedin.com/in/mscadden/ Additional Resources: Foundation for the Defense of Democracies https://www.fdd.org/ Center for a Secure Free Society https://www.securefreesociety.org/ Gordon Institute for Public Policy https://gordoninstitute.fiu.edu/ --- Support this podcast: https://podcasters.spotify.com/pod/show/latampodcast/support

Just a heads up, this episode will make you want to refresh your bra and underwear drawer! We're talking Thingies with Lauren Sherman and Chantal Fernandez, the authors of the smart, compelling, and fast-pased book Selling Sexy: Victoria's Secret and the Unraveling of an American Icon. As mentioned, bra and underwear Thingies incoming! Chantal absolutely swears by the Tom Bra from the brand Mary Jo, and Lauren likes bras from Only Hearts, Notori Bliss underwear, and Bombas UItra Stretch Calf Socks. Also, shoutout to Le Bon Shoppe's Her Socks.  Misc. Thingies include Chantal's go-to assassin's pasta and Lauren's rejection of (most) kids' music.  Want more of Lauren and Chantal? Lauren writes Puck's Line Sheet newsletter and hosts the companion podcast Fashion People, and you can find Chantal's writing in The Cut (see: “The Unbranding of Abercrombie”), for starters. Friends, you gotta read Selling Sexy: Victoria's Secret and the Unraveling of an American Icon. We are thinking and talking about it a lot, a lot. Finally, for those intrigued by Soupstack, check out Anne Helen Petersen's 3rd annual soup roundup (4th annual coming…sometime, we'd bet?!). Ella Risbridger of You Get In Love And Then is also testing crowdsourced soups, and Becca Freeman shared her favorites too. A few of our own favorites: Ottolenghi's curried lentil, tomato, and coconut, 101 Cookbook's red lentil with lemon, Smitten Kitchen's carrot with miso and sesame, Thomas Keller's butternut squash.  Actually good: Souper Cubes.  Do you have bra and underwear recs we have to know about? Please share them at podcast@athingortwohq.com, @athingortwohq, or our Geneva!   Count on Shopify for all your ecomm needs and get a $1-a-month trial with our link. Treat your teeth well with a Slate Electric Flosser and get 10% off when you use our link. Try L.A. Burdick's delightful and individually handcrafted chocolates (the ghosts, the coffin!). Give your first Moonpig card for FREE with the code ATHINGORTWO.   YAY.

Sylvio Martins gives us a glimpse into The Infatuation's blind taste test to determine the 10 best croissants in Los Angeles. Yotam Ottolenghi and Verena Lochmuller craft globally-inspired comfort food in a new cookbook. Seeking Turkish cuisine, LA Times restaurant critic Bill Addison finally finds it in a Santa Monica coffee shop. Chef Juan Ferriero creates inspired salads for his menu at Great White.  

Koop kaartjes voor Etenstijd! in TivoliVredenburg (2 november) en DeLaMar (4 november)Deze tijd van het jaar zijn de vijgenbomen versierd met paarse ballen. Althans, in het zuiden. In Nederland blijven de vijgen groen. Hoe maak je van deze onrijpe zuurtjes toch nog iets zoets? Zonder welke wroetende wesp groeien er geen vijgen? En hoe maak je vijgenbladazijn? Je hoort het in Etenstijd!Onze sponsor:Delicious: ga naar deliciousmagazine.nl/etenstijd en ontvang Comfort van Ottolenghi nu GRATIS bij 4 nummers delicious!Tips:Ingemaakte vijgen van Nadia Zerouali Wil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nl Hosted on Acast. See acast.com/privacy for more information.

Kilometers aan gouden velden kleuren de Amerika's. Echte rijkdom is het niet. Welke soorten mais roeit de voedselindustrie allemaal uit? Eten Nederlanders ook Nederlandse mais? Mag een maiskolf met lange haren op de gril, of moet je ‘m eerst scheren? En waar roer je het overgebleven karkas vervolgens doorheen? Je hoort het in Etenstijd!Onze sponsor:Delicious: ga naar deliciousmagazine.nl/etenstijd en ontvang Comfort van Ottolenghi nu GRATIS bij 4 nummers delicious!Wil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nl Hosted on Acast. See acast.com/privacy for more information.

Yotam Ottolenghi joins Ray with one of the other co-authors of the beautiful new cookbook that is out now.

Do you feel nervous about hosting, and wish you could create a warm and generous vibe for guests with a few simple homemade starters and snacks? If you're looking for unfussy recipes that make entertaining easy, tune into our episode with Carolina Gelen. Her simple-to-follow recipes communicate love and care, even when you don't have lots of time to spend in the kitchen.This week you'll…1. Learn simple yet impressive recipes like “Butter Pecan Twists” made with pantry staples like brown sugar, butter, and frozen puff pastry. 2. Discover how to create a warm and inviting atmosphere by pulling fluffy homemade focaccia out of the oven just as the doorbell rings. 3. Get inspired by what Carolina learned from her childhood about being resourceful in the kitchen, and how that translates into accessible and impressive potluck dishes like her cabbage roll cake or one-pot baked risotto. Tune in now for home cooking tips, recipes, and heart-warming stories with Carolina Gelen! ***Links to from this week's show:Get your copy of Pass the Plate, Carolina Gelen's debut cookbook with recipes like butter pecan twist, stuffed dates, cabbage roll cake, and more!Carolina's Instagram, TikTok, and Substack!Carolina's recipes for phyllo-wrapped fish sticks, her pickle latkes, her viral roasted cherry tomato soup, and loaded smashed potatoesHot mustard DoritosCarolina's cookbook pick: Shelf Love by the Ottolenghi test kitchen***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

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.

In this EP., I discuss the importance of food as a source of energy AND JOY, and why we need to fall in love with learning how to feed ourselves and find joy in the kitchen. Drawing from personal experiences, I emphasise the need to find your own culinary inspiration—what I call your 'Ottolenghi effect.' I offer practical tips on meal planning, preparation, and making the cooking process enjoyable. I delve into my admiration for Yotam Ottolenghi, explaining how his cookbooks inspire my weekly cooking rituals and foster a deep love for cooking. 00:00 Setting Up the Perfect Podcast Backdrop 00:56 A Surprise Discovery in the Kitchen 01:35 The Story Behind My Ottolenghi Cookbooks 03:27 Falling in Love with Ottolenghi's Recipes 06:03 The Joy of Cooking and Sharing Food 06:59 The Importance of a Healthy Relationship with Food 11:15 My Journey into Nutritional Science 23:10 Cultural Differences in Food Relationships 34:53 Finding Your Own Ottolenghi Effect 37:27 Using Constraints to Simplify Meal Planning 38:38 Finding Inspiration in Cuisine and Culture 39:51 Experimenting with New Recipes 42:59 Making Cooking Enjoyable 45:04 The Importance of Meal Prep 50:54 Warrior School Testimonials 52:45 Personal Transformations and Success Stories 55:38 Advice for New Warriors 01:02:19 The Power of Filming Your Progress Related podcasts: Episode 256: Simplifying meals times and feeding your family stress free with Prue Mynard: https://podcasts.apple.com/ca/podcast/warrior-school/id1470895252?i=1000645329619 Episode 201: Nurturing our children's relationship with food with Alice Zaslavsky: https://podcasts.apple.com/ca/podcast/warrior-school/id1470895252?i=1000619417950 Featured on the show: Warrior School Ottolenghi website Ottolenghi recipes Ottolenghi Instagram Alice Zaslavsky Prue Mynard

In this episode of “How Do You Say That?!” sponsored by Voxbox, Armin Hierstetter joins Sam and Mark to talk about creating a performance for fast cars (when the pictures really do the talking), cooking, and some very naughty adult things... plus Sam has a top kitchen tip for you!Our VO question this week is all about the common mistakes people make when auditioning on Pay-2-Play sites.Get involved! Have you got a Wildcard suggestion that we should try or an idea for the show? Send it to us via Mark or Sam's social media or email it directly to podcast@britishvoiceover.co.ukScript 1Take cooking. We all have to rustle up a meal. At one end of the scale, there's scrambled eggs on toast (which is a small step up from a pot noodle) and at the other end, there's that tricky Ottolenghi recipe that you might try to whip up on a free weekend. But if we really want to push the boat out, then we head to a restaurant and get the experts to cook up something special. Getting it right is important - and that gives us the chance to choose the perfect solution.Script 2Bilsterberg is a modern racetrack in northern Germany. Over a 4.2 km stretch with 19 challenging curves, you can improve your skills and test the potential of your car and accessories. You don't find spectator stands here, it's all about driving, not watching.The Porsche Cayman with its 4-cylinder engine is a quite underrated car. Let's see how it performs on track.The Manhart MH2 GRT is challenging for tyres on a racetrack - due to its relatively high weight and its enormous power.**Listen to all of our podcasts here - you can also watch on YouTube, or say to your smart speaker "Play How Do You Say That?!"About our guest: Armin Hierstetter is a German entrepreneur most well known as the founder of Bodalgo, a multi-award-winning and leading online casting platform for voiceover talents.Before turning to the voiceover business, Armin worked in magazine publishing for close to two decades, most notably as Editor of "PENTHOUSE" and the highly successful teenage magazine "Sugar" and as Publishing Director for the men's magazine "FHM."Armin lives with his wife and two daughters in Munich, Bavaria. Armin's Website @bodalgo on Twitter Armin's Facebook page Armin on YouTubeResources: Click here for the Wildcard Generator and don't forget to think of an action your character can be doing!Check out our sponsor Voxbox - the portable, foldable, storable audio booth.https://www.voxbox.studio/Now you can get 10% off a Voxbox by using the code HDYST24Mark's demos & contact details:

This week, we're going back to London, 2002, a time before pomegranate molasses, when Nigella and Jamie were first on the telly and Ottolenghi had yet to chuck his flavour bombs into the salad bowl of British cuisine, to the publication of the very first Diana Henry book, Crazy Water, Pickled Lemons.Click here for Gilly's previous chats with Diana about How to Eat a Peach and Roast Figs, Sugar Snow, but this time, we're going back to a time when they were both TV producers, intoxicated by the smells and eating habits of an increasingly diverse and exotic capital. Click here for Gilly's Substack and Extra BItes of Diana. Hosted on Acast. See acast.com/privacy for more information.

We're honoured to be joined today for a special by the wonderful Kitty Coles, a name you may not have heard before, but I can guarantee you would have enjoyed her work. She has either; created, styled or written the best selling cookbooks over the last 10 years and today joins us to celebrate her incredible career and work. From growing up in her families restaurant in Wiltshire and helping out with the baking and cleaning, she was always destined to work in food and her career has taken her on to work for the biggest chefs in the industry from Ottolenghi to Ixta belfrage and beyond. In this episode we uncover the harsh realities facing the food industry - from publishing costs to the negative impact of food influencers - hear about the joys of Mallorca's food offering and even get gifted a secret on how to make the greatest ever roast chicken, plus much more..... --------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don't really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us.

On this week's episode, host Caryn Antonini is joined by Silvia Baldini, a classically trained, professional chef, business owner, author, speaker, seasoned media personality and winner of Chopped on Food Network. Born and raised in Torino, Italy, Silvia moved to the United States where she began her professional career in the advertising industry, quickly finding success as an award-winning art director. Her Italian upbringing instilled a passion for the culinary arts which prompted her to shift gears and pursue training at the International Culinary Center in NY. She went on to get her masters in restaurant management at Cornell and a degree from Le Cordon Bleu in London. Silvia has worked in restaurants in London, NY and CT which has included Michelin starred restaurants, the Ritz and Ottolenghi. She launched an innovative culinary group, Strawberry and Sage, has had her recipes and work published in numerous publications and recently authored a cookbook, Les Dames d'Escoffier New York Cookbook - Stirring the Pot. For more information on our guest:Silvia Baldinisilviabaldini.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

This week, we're talking to friend of the show, Mark Diacono about his latest book, Vegetables.This is a book packed with ideas about how to get more from food from the land, a journey through the seasons which Ottolenghi calls 'simple, soulful, seasonal.' Bee Wilson calls it 'joyful', and Julius Roberts says it's 'an inspiring veg bible'. But for a gardener like Mark, it was Monty Don calling it 'a wonderful book, something truly inspiring and beautiful' that brought life to full circle.Head over to Gilly's Substack for Extra Bites from Mark. Hosted on Acast. See acast.com/privacy for more information.

Does the summer heat stump you in the kitchen? Are you craving something, cold, crunchy, and satisfying that you can make easily, quickly, and maybe even pack up for a day at the beach? If you're tired of your same old pasta salad recipe and looking for easy, healthy, and delicious noodle salad inspiration, this episode is for you! In this episode, we share:1. Six recipes that can be made ahead and are packed with bright herbs, crunchy veggies, and zesty dressings, making them ideal for beach days, picnics, and summer gatherings of all kinds 2. A lip-smacking dressing with fresh lime juice and pantry staples3. The chewy, satisfying gluten-free noodle that can be served hot, cold, or room temperature for a crowd-pleasing main dish Tune in now to transform your summer meals with these easy and colorful noodle salad recipes!***Links to from this week's show:Ottolenghi's mango eggplant soba noodle salad via 101 CookbooksSoba noodle salad with peanut dressing from Vegetarian TimesSambal olek chili pasteMelissa Clark's rice noodle salad with salted peanuts and herbs for the NY TimesJapchae sweet potato noodleJapchae recipe from Maangchi and from Rosenadle Online***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

#Colombia: Petro breaks diplomatic relations with Israel to distract from his sinking polls. Emanuele Ottolenghi, FDD https://www.fdd.org/analysis/2024/05/19/gustavo-petros-anti-israel-fantasy-has-a-high-price-for-colombia/ 1886 COLOMBIA

I have the Queen of Spice from Ren's Kitchen on the show today talking about everything to do with sourcing and investing in the best spices for your food, not just from a nutritional standpoint, but a flavour perspective too. I've always been a fan of spices for their medicinal properties, but today I was blown away by how much Ren taught me about spices and I was shocked at how different spices can taste in their raw whole form.Ren has been in the spice business for years and has some of the best chefs and restaurants use her spices. Tom Kerridge, Bubala, Palomar, Raffles hotel, Ottolenghi to name a few.Remember, spices add diversity to your plate – they count as 1/4 point each and we're aiming for 30 different plant points a week! Even used in small amounts, the addition of spices is suggested to improve gut microbiome composition and reduce markers of inflammation. Plus they have been part of the diet of human populations for thousands of years and add a ton of flavour.Today we talk what we're doing WRONG when using spices, what Ren has taught people in her cooking classes and how to source correctly and how to spot the best spices in the market.You can find out more about Ren and Rens Pantry on her website renspantry.com.

ON TODAY'S SHOW -       Gather Round – everywhere you walk someone has a smile on their face! -       Sam Mostyn's appointment as the Governor-General -       The latest with the Bruce Lehrmann case -       We turn our focus to music – including our thoughts on Beyonce's new album and Tina Arena's performance last Wednesday -       Daylight Savings – how did you spend the extra hour? ITEM 1:  Gather Round in Adelaide – Caro's wrap -       As successful as the 2023 inaugural year -       Highlights and Top Tips to Adelaide -       Lowlights ITEM 2: Sam Mostyn appointment -       Caro reflects on Sam, the person -       Divided opinions - why ITEM 3: Court case to watch: The Bruce Lehmann defamation case before the Federal Court has taken new twists and turns in the past week ITEM 4: THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Autumn Delights! April Mixed Dozen Hobo Wine Camp Folk Machines Parts and Labour Red Thymiopoulos Young Vines BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie reviews It Takes a Town by Aoife Clifford SCREEN: Caro reviews Vera – Season 13 on ABC iview Thank you to Cobram Estate Olive Oil. Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a recipe:  Ottolenghi's Pasta with Prawns, Tomato and Marinated Feta INGREDIENTS 200g feta, broken into 1–2cm pieces ½ tsp chilli flakes4 tsp fennel seeds, toasted and lightly crushed 75ml olive oil 350g orzo or another small, thin pasta shape (I used this one from Waitrose) 3 garlic cloves, crushed 3 strips finely shaved orange skin 1 x 400g tin chopped tomatoes 500ml vegetable stock 400g raw shell-off prawns 30g basil leaves, roughly shredded Salt and black pepper METHOD In a medium bowl, mix the feta with ¼ teaspoon of the chilli flakes, 2 teaspoons of the fennel seeds and 1 tablespoon of the oil.  Set aside while you cook the pasta Place a large sauté pan, for which you have a lid, on a medium high heat.  Add 2 tablespoons of oil, orzo, ⅛ teaspoon of salt and a good grind of pepper.  Fry for 3–4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside. Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange skin.  Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml of water, ¾ teaspoon of salt and plenty of pepper.  Cook for 2–3 minutes, or until boiling, then stir in the fried pasta.  Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice throughout so the pasta is cooked.  Remove the lid and cook for a further 1–2 minutes, until the consistency is like a risotto.  Stir in the prawns for 2–3 minutes until they are pink and cooked.  Stir in the basil and serve at once, with the marinated feta sprinkled on top. DID YOU SEE THAT? CARO reveals there will be no questions from the audience at the Sorrento Writers Festival SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CARO TO CORRIE: What current music phenomenon are you watching with interest CORRIE TO CARO: Is a homophobic slur on the footy field as bad as a racial slur? CARO TO CORRIE: What was your cultural highlight this week CORRIE TO CARO: How did you rate Tina Arena's performance last week CARO TO CORRIE: Can babies learn to love vegetables CORRIE TO CARO:  How did you spend the extra hour Thank you Red Energy, Prince Winestore and Cobram Olive Oil. Learn more about your ad choices. Visit megaphone.fm/adchoices

1/2: #HEZBOLLAH: Planned attacks on Brazil synagogues by Brazilian Nationals recruited by Lebanese bad actors in the Tri Border Region. Emanuele Ottolenghi, FDD https://ict.org.il/hezbollah-terror-plot-in-brazil/ 1914 Rio de Janeiro

2/2: #HEZBOLLAH: Planned attacks on Brazil synagogues by Brazilian Nationals recruited by Lebanese bad actors in the Tri Border Region. Emanuele Ottolenghi, FDD. https://ict.org.il/hezbollah-terror-plot-in-brazil/ 1920 Rio de Janeiro

We are back! For a short mini series but back nonetheless! I missed you! And I'm very excited that today my guest today is Claudia Roden.Described as the food writer who never goes out of fashion. She began collecting recipes in 1956, while a student in London. The Suez crisis of that year turned many people from Egypt into refugees: preserving the food culture of the Jewish community was as much practical as it was emotional. These recipes led to her debut masterpiece A Book of Middle Eastern Food which really cemented Claudia's future as one of the greatest food writers we've ever known. Her book revolutionised Western attitudes to the cuisines of the Middle East. Her books have been loved by not only home cooks but also have laid the foundation for many of the most ambitious professional kitchens, and heavily influenced some of the most well known chefs working today, from the River Café, to Ottolenghi, Alistair Little and Moro to name just a few. Claudia's talent for mixing up the scholarly with the practical is what really has set her apart. Often described as an anthropologist as well as a historian, essayist and poet - her books are as much about culture an anthropology as they are about recipes. But she says she doesn't follow scholarly rules, and didn't go to university, she is a food writer through and through who simply finds a dish and wants to learn all about it. What is clear is that she is the Master of Middle Eastern and Mediterranean flavours and a hero for the industry and people who love food. Thank you so much to our sponsor HG Walter for helping us to bring the show to you. Find them here: https://www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

In this special episode of Milk Street Radio made in collaboration with our sponsor Study UK, “The Great British Bake Off” winner Nadiya Hussain shares her hack for bread pudding and what happened when she baked for the queen of England. Plus, pastry chef Caroline Schiff tells us about her favorite treats and her time at St. Andrews; we visit a bar in London that was once an underground public loo; we chat with Yotam Ottolenghi about keeping it simple; and Angela Hui tells the story of growing up in her family's Chinese restaurant in Wales.This special episode of Milk Street Radio is made in collaboration with our sponsor Study UK, which encourages people from around the world to study, visit, trade, invest, live and work in the UK. You can learn more about Study UK at https://study-uk.britishcouncil.orgListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Photo: No known restrictions on publication. @Batchelorshow Singapore 1900  #Venezuela #Nicaragua: #Iran  Raisi and Hezbollah in Caracas. Dr. Emanuele Ottolenghi is a senior fellow at FDD and an expert at FDD's Center on Economic and Financial Power (CEFP) focused on Hezbollah's Latin America illicit threat networks and Iran's history of sanctions evasion. Malcolm Hoenlein @Conf_of_pres @mhoenlein1. https://www.jpost.com/diaspora/article-746521. https://www.jpost.com/diaspora/article-746521 https://www.fdd.org/analysis/2023/06/21/in-the-tri-border-area-hezbollah-agents-are-again-in-the-wind/ https://www.fdd.org/analysis/2023/06/16/iran-and-venezuela-deepen-their-strategic-alliance/