I migliori Spinneys podcast (2024)

1
“I have a love-hate relationship with food”, with Chef Hadrien Villedieu 34:47

11d ago34:47

34:47

Co-host Devina Divecha speaks to Chef Hadrien Villedieu, who heads Chez Wam at St. Regis Dubai The Palm. Chef Hadrian used to be known as the Junk Food Man, and Chez Wam carries some inspiration from that time, with Fried Camembert and a Cheeseburger on the menu. He talks about his love-hate relationship with food, his journey from Paris to Morocco…

1
“Sustainability is a journey”, with Boca’s Omar Shihab 24:33

25d ago24:33

24:33

Co-host Tiffany Eslick sits down with Omar Shihab, Chief Sustainability Officer at Boca. In addition to numerous sustainability initiatives from how they source their ingredients to running on 100% renewable energy, Boca is now investing in a halophyte farm in the UAE, in partnership with Emirates Nature WWF and the International Centre for Biosali…

1
“Thai food is not just Tom Yam”, with Chef Pichaya 'Pam' Soontornyanakij 26:49

1M ago26:49

26:49

Co-host Tiffany Eslick sits down with Asia’s Best Female Chef, Pichaya Soontornyanakij or Chef Pam, who heads Potong. Chef Pam was in Dubai as part of a collaboration with Chef Gregoire Berger at Ossiano. They talk about her journey and the community initiatives she’s running, the collab menu and get all the juicy details behind the epic duck at Po…

1
‘You can’t be half-in, half-out’, with Chef James Knight-Paccheco 40:24

2M ago40:24

40:24

Co-host Devina Divecha sits down with Chef James Knight-Paccheco, aka Chef JKP. Chef JKP has worked for industry stalwarts like Raymond Blanc and Gordon Ramsey; he’s now a culinary consultant and a fellow podcast host. They talk about his pivot from studying music to becoming a chef, why he launched his podcast during COVID, and how he hopes to nur…

1
The legend of the naga, with Chef Aphisith Phongsavanh 30:17

2M ago30:17

30:17

Co-host Devina Divecha sits down with Chef Aphisith Phongsavanh, aka Chef AJ, the man behind The Legendary Naga, a culinary union between Laos, Persia, GCC and the Levant. The supper club and soon-to-be dining experience, is a reflection of his own rich story. Chef AJ is also a music producer, an illustrator, and a poet, and shares how the dish Gae…

1
How many tipsy cakes have you eaten? With Dinner by Heston Blumenthal’s Chef Tom Allen (the scientist) 39:53

3M ago39:53

39:53

We’re continuing our two part miniseries, The Artist and The Scientist. This week, co-host Tiffany Eslick speaks to Chef Tom Allen, head chef at the one-Michelin-star Dinner by Heston Blumenthal at Atlantis The Royal. While incredibly creative, the menu at Dinner is backed by a rigorous scientific process where everything is so precise – from the w…

1
“Taste is and isn’t subjective”, with Chef Gregoire Berger (the artist) 32:01

4M ago32:01

32:01

We’ve got an exciting set of episodes lined up for you that we’re calling The Artist and The Scientist. Over two episodes, co-host Tiffany Eslick will be talking to two chefs from the two iconic Atlantis properties—Atlantis The Royal and Atlantis The Palm—here in Dubai. This episode features the artist that is Chef Gregoire Berger, who leads one-Mi…

1
Deep Dive into Dibba Bay, with Ramie Murray 39:49

4M ago39:49

39:49

Co-hosts Tiffany Eslick and Devina Divecha venture out to the Umm Suqueim Fishing Harbour to catch up with Ramie Murray, founder of Dibba Bay Oysters. They talk about Dibba Bay’s rise from producing 20,000 oysters to half a million oysters a month in December last year, their upcoming reef creation project and a number of nuggets about the right wa…

1
Bonus, with Gerbou’s Chef Ionel Catau 17:44

4M ago17:44

17:44

Chef Ionel Catau shares some of the inspiration and the ingredients behind all the courses at Gerbou’s supper club. This continues our conversation with Chef Ionel Catau last week about the concept behind Gerbou, and what they’re looking forward to as they open up the full restaurant at Tashkeel in a couple of months. You can find the full episode …

1
The finest things the UAE has to offer, with Gerbou’s Chef Ionel Catau 22:29

5M ago22:29

22:29

Co-host Devina Divecha checks out the supper club at Gerbou, with Chef Ionel Catau. Gerbou is a collaboration between Tashkeel and Atelier House Hospitality, with a focus on celebrating of Emirati and Arab culture—from the food, to the furniture decor, to the art. Chef Ionel also shares a sneak peak into some of the plans for the full restaurant, w…

1
Much ado about matcha, with Viktoryia Toma 1:02:09

5M ago1:02:09

1:02:09

Our hosts Tiffany Eslick and Devina Divecha get a Japanese tea masterclass from Viktoryia Toma. Viktoryia is the founder of Ikigai-cha, where they focus on single estates and single cultivators, so they work and source from small farmers directly to bring their teas to the region. They learn about Japanese tea history and culture, and discover a fe…

1
Making Waves, with Dina Macki 36:26

6M ago36:26

36:26

Co-host Tiffany Eslick sits down with Dina Macki, author of Bahari, the first cookbook on Omani cuisine by an Omani author. They talk about the origins of the book and its gorgeous cover, and some of the learnings from getting her first book published. Dina also cooks two dishes with Tiff, the Khoubz Mardhouf, an Omani date paratha, and samaki wa k…

1
Bonus: A rabbit & two fig leaves, with Avatara’s Chef Rahul Rana 7:41

6M ago7:41

7:41

Chef Rahul Rana tells us the origin story behind the ‘rabbit and two fig leaves’ plating of a new addition to Avatara’s chakra menu. You can also catch the full conversation with Chef Rahul in your podcast app right before this bonus episode, or on the web here.Di Spinneys

1
Tomatoes, Gourds, and Jackfruits, oh my! With Avatara’s Chef Rahul Rana 35:49

6M ago35:49

35:49

Co-host Devina Divecha sits down with Chef Rahul Rana, who heads the all-vegetarian Avatara. They talk about the research and storytelling involved in the restaurant’s latest chakra menu, and the impact of receiving their first Michelin star last year. Avatara is part of Passion F&B, which also owns the award-winning Tresind and Tresind Studio, hea…

1
We’ve won two Signal Awards! 1:45

6M ago1:45

1:45

A BIG thank you for your support over the past year. We’re delighted that the show has won 2 Bronze Signal Awards in 2023, in the Branded Shows—Arts, Culture & Lifestyle, and the general Lifestyle categories! This couldn’t have happened without your incredible support. If you haven’t already done so, we’d love it if you gave us a quick review in yo…

1
Bean to Bar, with Mirzam’s Kathy Johnston 45:10

7M ago45:10

45:10

Co-host Devina Divecha speaks to Kathy Johnston, Chief Chocolate Officer at Mirzam Chocolate Makers, to talk about their journey into well-sourced, beautifully-crafted, and locally-made chocolate nearly 8 years ago. Mirzam makes all of its chocolate in-house at its factory in Al Quoz, which also has a cafe where you can grab some hot chocolate and …

1
Say Cheese, with François Robin 33:27

7M ago33:27

33:27

Co-host Tiffany Eslick sits down with one of our cheesemonger friends, François Robin, while on a trip to Lyon. François holds the prestigious title of Meilleur Ouvrier de France, which he earned in 2011, and has tasted more than 1,500 types of French cheeses to date. He’s also the author of Le Fromage pour les Nuls, or Cheese For Dummies. François…

1
Bonus: Broccoli Nuggets, with Chef Troy Payne 14:41

7M ago14:41

14:41

Last week, the Nourish podcast crew joined Chef Troy Payne out in the desert to enjoy a delicious barbecue. This week, we’re sharing some more snippets about about Troy’s own journey, his love for broccoli, and great tips on doing more with food. You can listen to the full episode where Chef Troy cooks a tomahawk steak, makes fish and chips barbecu…

1
Snap, Crackle, Pop! with Chef Troy Payne 40:45

7M ago40:45

40:45

The season to be outside and cook with fire is finally here. This week, co-hosts Tiffany Eslick and Devina Divecha drive out to the desert behind Town Square for a barbecue session with Chef Troy Payne. Chef Troy cooks a tomahawk steak, makes fish and chips barbecue-style, sears some broccoli stems, and finishes with some lamb ribs marinated with f…

1
Bonus: Chef Himanshu Saini on the inspirations behind the Rising India menu 18:39

8M ago18:39

18:39

Last week, co-host Tiffany Eslick spoke to Chef Himanshu Saini about his cooking inspirations and the story behind his iconic restaurants in Dubai. On this bonus episode, we’re sharing all the delicious details behind the Rising India menu at TresInd Studio.Di Spinneys

1
Passion plated, with Tresind’s Chef Himanshu Saini 38:59

8M ago38:59

38:59

This week, Tiffany sits down with Chef Himanshu Saini, the chef behind the award-winning Tresind Studio in Dubai. Tresind originally opened in 2014 with a take on a progressive Indian fine-dining experience. Since then, they’ve opened more restaurants and brands—for example, Carnival by Tresind and the all-vegetarian Avatara, among others. Their fl…

1
Beyond sustainability to traceability, with Naim Maadad and Bojan Cirjanic 32:18

9M ago32:18

32:18

As we gear up to COP28 here in Dubai, co-host Devina Divecha talks to Naim Maadad, founder of Gates Hospitality, and Bojan Cirjanic, executive chef at Folly. They talk about the F&B industry views sustainability across the different verticals—food waste, packaging, talent and education and the supply chain as a whole. Gates Hospitality owns a numbe…

1
Cycling is a team sport, with Emilie Mikulla and Stewart Howison 36:35

9M ago36:35

36:35

Co-host Devina Divecha sits down with Emily Mikulla and Stewart Howison this week to talk about all things cycling in the lead up to the Spinneys 92 Cycle Challenge. Emily runs Mindful Body here in Dubai, and is also a certified yoga therapist and instructor, a certified orthopedic manual therapist and a Pilates teacher. Stewart owns Revolution Cyc…

1
Navigating nutritional hygiene, with Glucare’s Ali Hashemi 29:24

9M ago29:24

29:24

Co-host Devina Divecha visits Glucare, an integrated diabetes clinic in Dubai to experience a full-body check-up, and speaks to its co-founder Ali Hashemi. They talk about the nutritional challenges with our lifestyles today, and how they’re expanding the success of Glucare into other aspects of healthcare.…

1
Below the brine is fine, with Tabchilli’s Maher El Tabchy 35:26

10M ago35:26

35:26

We’re back with a new season! Co-host Tiffany Eslick visits Tabchilli for a fermentation workshop with founder Maher El Tabchy. Maher shares how he got started with fermentation as a child, a number of geeky details and tips about getting your fermentation right, and why you should name your kimchi jars.…

1
Our favourites of the year 22:37

1y ago22:37

22:37

Hosts Tiffany Eslick and Devina Divecha reminisce about their favourite moments from the first season of Nourish by Spinneys. They also answer the question we’ve asked (almost) all our guests, discuss recurring themes, and of course, there are bloopers. We’ll be back with new episodes and a whole lot more in late August/early September. Links to th…

1
Sustainability in the middle of nowhere, with Six Senses Zighy Bay’s Sébastien Pinson 30:34

1y ago30:34

30:34

Hosts Tiffany Eslick and Devina Divecha sit down this week with Sébastien Pinson, Executive Chef at one of the top rated resorts in the world, Six Senses Zighy Bay. Chef Sébastien shares how the guest experience has evolved over the years, their approach to sustainability and how they produce all their cheese and pickles on-site from their farms. L…

1
Reaching for the Stars, with Michelin’s Elisabeth Boucher-Anselin 24:27

1y ago24:27

24:27

Co-host Devina Divecha caught up with Michelin Experiences’ Director of Communications, Elisabeth Boucher-Anselin, right after the announcement of the second edition of the Dubai Michelin Guide. Elisabeth shares more about the philosophy and process behind the Guide, and her advice to restaurants. This year saw one new Dubai restaurant earn two sta…

1
‘Shroom with a view, with Bronte Weir 30:13

1y ago30:13

30:13

Co-host Devina Divecha takes a tour of the fungi world this week with Bronte Weir, one of the co-founders of Below Farm. Bronte shares how they got started with mushroom farming in the UAE, their pink oyster mushroom grow kits, and the circular processes behind their operations.Di Spinneys

1
Dough domination, with Pitfire’s Michele & Bill Johnson 40:13

1y ago40:13

40:13

This week, co-host Tiffany Eslick sits down with Dubai’s OG pizza pioneers, Michele and Bill Johnson, who run the award-winning pizzeria, Pitfire. They tell us how their signature dough continues to evolve, the process behind their delicious flavour combinations and what it’s like being partners in life and at work. Plus, Bill has tips to to perfec…

1
To strive, to seek, to find, with Stasha Toncev 37:02

1y ago37:02

37:02

This week, co-host Tiffany Eslick sits down at urban Balkan bistro, 21 Grams, with its founder, Stasha Toncev. Stasha shares how she went from growing up in Serbia cooking lavish meals for her friends to uncovering her purpose and becoming the centre of discovery of Balkan food in Dubai. Since opening in 2018, 21 Grams has won several awards and re…

1
All you knead, with Bread Ahead’s Matthew Jones 27:47

1y ago27:47

27:47

Our hosts are on-location to attend a baking masterclass with Matthew Jones, the founder of Bread Ahead. He shares a number of baking tips during the masterclass, and the origin story of Bread Ahead. Since their launch during Expo 2020, Bread Ahead has opened up in Jeddah, and the Mall of Emirates in Dubai, where you can grab their fresh breads and…

1
French Connection, with Chef Daniel Boulud 30:02

1+ y ago30:02

30:02

This week, co-host Devina Divecha is joined by Chef Daniel Boulud at Sofitel Dubai The Obelisk to talk about what makes French cuisine timeless, and why he loves training the next generation of chefs. Chef Boulud’s company, The Dinex Group, currently operates fifteen restaurants across New York, Miami, Toronto, Dubai and Singapore; of which Daniel,…

1
Sweet notes, with Chef Carmen Rueda Hernandez 31:45

1+ y ago31:45

31:45

This week, co-host Devina Divecha is on location with Chef Carmen Rueda Hernandez, executive chef at Brix, a dessert restaurant by 3Fils. This turned into an exciting tasting session as Chef Carmen shares her journey around the world before reaching Dubai, her love for all-things chocolate, and introduces us to their new menu, themed around the cou…

1
Nothing dirty about ice cream, with Ambeth Ocampo 35:44

1+ y ago35:44

35:44

This week, co-host Devina Divecha sits down with food historian Ambeth Ocampo, who has been exploring Filipino art, culture, and food going back to the 19th century. This is one for the history & culture lovers, as Ambeth shares nuggets from his extensive research, including about a national hero of the Philippines, Jose Rizal, and his work that sp…

1
The Alchemist, with Nahla Tabaa 33:30

1+ y ago33:30

33:30

This week, co-host Devina Divecha sits down with Nahla Tabaa, an artist, a researcher in the food space and an alchemist. Nahla explains what alchemy really means in the context of food, the intersection of food, art, and history, along with some of her recent commissions.Di Spinneys

1
Feeding the soul, with Zahra Abdalla 25:01

1+ y ago25:01

25:01

This week, co-host Tiffany Eslick sits down with Zahra Abdalla, wife, mom, recipe developer and author. She also recently started her own line of food products. Zahra is a Spinneys brand ambassador and has been a columnist for our magazine, Nourish. Her latest project is ‘Feeding the Soul’ a book that’s coming out next week in partnership with Emir…

1
Slow and Steady, with Chef Faisal Naser 32:01

1+ y ago32:01

32:01

We’re kicking off the year with Chef Faisal Naser. His restaurant, Lento, opened in Abu Dhabi in 2020 and then in Dubai in 2022, which is where co-host Devina Divecha spoke to him about how he got started in the world of food and his musical influences.Di Spinneys

1
O Christmas Tree, with Trine Grice 21:42

1+ y ago21:42

21:42

This week, Tiffany Eslick and Devina Devina chat to Christmas tree grower, Trine Grice. Her farm, Bjergeskovgård on the Danish coastline, spans more than 30 hectares where she grows Christmas trees which you can find in Spinneys. Trine tells us how she got started, and what it takes to grow Christmas trees year after year. We’re taking a short brea…

1
Farm Fresh, with Yazen Al Kodmani 27:07

1+ y ago27:07

27:07

This week, co-host Tiffany Eslick speaks to Yazen Al Kodmani, Head of Operations at Emirates Bio Farm, a certified-organic farm in the UAE. Yazen is passionate about the long-standing practices of natural farming, agro-tourism and expanding his research on organic farming in the desert.Di Spinneys

1
Spice Baby, with Emma Bunton 16:16

1+ y ago16:16

16:16

Tiffany Eslick is joined by guest host Segina Yasmin to talk about her interview with Spice Girl, TV & radio presenter, UNICEF ambassador and now entrepreneur, Emma Bunton. Emma is the co-founder of Kit & Kin, a company known for their award-winning eco-friendly nappies, natural skincare, biodegradable wipes, the cutest babywear, and reusable nappi…

1
Teible manners, with Chef Carlos Frunze 41:00

1+ y ago41:00

41:00

In the second episode of Nourish by Spinneys, co-host Devina Divecha speaks to executive chef of Teible, Carlos Frunze. This chef loves fermentation for its ability to transform flavours and to ensure zero wastage in his kitchen. While standing in the Teible kitchen with his team and equipment creating magic, Carlos talks about his journey into the…

1
Crux of the Mattar 33:28

1+ y ago33:28

33:28

In the first episode of Nourish by Spinneys, co-host Devina Divecha speaks to the Arab world’s first pitmaster, Hattem Mattar. His passion for BBQ is infectious, and it results in a raw and honest chat about how BBQ can save the world. You’ll also hear about one of Spinneys’ trusted beef suppliers, Stanbroke, from where we source Diamantina Wagyu, …

1
Introducing: Nourish by Spinneys 1:26

1+ y ago1:26

1:26

Welcome to Nourish by Spinneys, the podcast which promises to inspire you to eat well and live well. We’d love to welcome you to a space where we hope to nourish your heart and soul. We’re launching our first episode on October 25, so that’s just a week away! We’ll have new episodes every two weeks after that, so stay tuned.…

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