Thursday Brunch - Emirati Cuisines 17.08.2017
It's all about Emirati cuisine today on the Thursday Brunch. Arva from Frying Pan Adventures and chef Rabeh Amer from Aseelah restaurant at the Radisson Blu Hotel, Dubai Deira Creek join Suzanne in studio to give her a taste of some local favourites.
Thursday Brunch - Bord Bia - Glenisk & Butler's 17.08.2017
Part of Suzanne’s sustainable trip to Ireland included a trip to the Butler’s Chocolate Factory in Dublin. She went on a special tour around the chocolate making facility and learnt about which flavours were the most popular and how some have been specially created for the Middle East market. Another place Suzanne got to visit in Ireland was the yogurt creators Glenisk. They are leading the way in sustainability and are available in supermarkets right here in the UAE.
Thursday Brunch - Origin Green, Thinking House & Keogh's 10.08.2017
Suzanne Radford headed over to Ireland with Bord Bia, the Irish Food Board, to take a look at their Origin Green programme that aims to build a sustainable future for Irelands agriculture.
First up on Suzanne’s visit is The Thinking House, Bord Bia’s consumer and market insight centre. Here they source information available about the food, drink and horticulture industry, do market research to learn what consumers want and help support Irish producers to develop the best products.
Suzanne visits the Ornua (The Irish Dairy Board) head office and spoke to representatives from Kerrygold. Kerrygold was first launched in 1961 and is Ireland’s largest exporter of Dairy products.
Then on to the potato fields of Keogh's, an Irish, family run farm that has been running for over 200 years in North County Dublin. Keogh's is the only company who market potatoes and crisps under one brand. Suzanne talks to Tom Keogh who explains potato growing and the different varieties.
DT Brunch - Suzanne In Bali - Irish Moss 03.08.2017
Suzanne heads out to the food markets of Ubud, Bali with Chef Athena of Super Natural Kitchen based in Gourmet Lafayette, Dubai Mall. They are on a mission to find the natural binding agent, Irish Moss, which is used in vegan cuisine. Chef Athena shares her insights on using coconut, ginger and jack fruit in her raw food creations and Suzanne heads to the rice paddies to find out about the irrigation and production of this staple ingredient in South East Asia.
Thursday Brunch - How the North Americans Do Meat 03.08.2017
Suzanne Radford is joined in studio today by Chef Brian Voelzing from The Hide restaurant, Jumeirah Al Qasr, Madinat. The Hide offers a range of meat cuts cooked with an American style.
Thursday Brunch - Moksa Ubud: Plant-Based Restaurant & Permaculture Garden 27.07.2017
Moksa is one of the top vegan/vegetarian restaurants in Ubud. It’s only been open a year and nestled in its own permaculture garden. Suzanne talks to owners, Chef Made Runatha (Executive Chef and Co-Creator) and Made Janur Yasa (Co-Creator), about the raw food philosophy.
Thursday Brunch - Refreshing Summer Recipes 27.07.2017
On The Big Brunch today, Suzanne is joined by Spinneys Fresh Food Industries Head of Communications Colette Shannon to discuss refreshing summer ingredients and recipes. They also discuss some easy, budget-friendly recipes for the summer whether you’re cooking for one or for the whole family. Learn how to make some of those trendy, ubiquitous mason jar salads in your own kitchen!
Dubai Today - Thursday Brunch 20.07.2017
Chef Greg Malouf from Zahira at the H Hotel joins us in the studio today bringing with him an incredible spread. Our chief tasters include Tahir Shah from Moti Roti and food author Dima Sharif. Plus we ask listeners if they could guess our 'Secret Ingredient'?
Thursday Brunch - Savoury Chocolate 13.07.2017
It’s The Thursday Brunch on Dubai Today with Michelle Loxton sitting in for Suzanne Radford, and today we’re talking chocolate – but not your average bar of chocolate, we’re talking cocoa nibs, refined quality chocolate tasting and the art of tasting chocolate – learning the layers of smokey and molasses flavours, the tones and the tastes to look out for. Michelle is joined in the studio by Head Chef James McDonald from Cocoa Kitchen, the restaurant based in City Walk. Also joining the Thursday Brunch panel is Arva Ahmed, General Manager & Special Events Coordinator at Frying Pan Adventures, and Andre Gerschel, Director of Operations at Baker and Spice, the award-winning food shop and restaurant with several locations in Dubai.
Thursday Brunch - Trendy Summery Foods 06.07.2017
It’s the Thursday Brunch with Michelle Loxton joined in the studio by food blogger, the stomach and the brains behind My Custard Pie, friend of the show and all round food expert Sally Prosser, alongside Riath Hamed, the DXB Honey Man, founder of Balqees Honey, friend of the show and food lover! The Thursday Brunch panel are joined by chef Christopher Graham, Executive Chef at the world’s highest restaurant, At.mosphere, Burj Khalifa, in Dubai, who is serving up some delights - home smoked mackerel with horseradish, apple and beetroot with Amalfi lemon and crème Catalan sphere with rhubarb, strawberry, sherbert and basil.
Thursday Brunch - Picnics & Thirst Quenchers 29.06.2017
Emma Brain, sitting in for Suzanne Radford, is joined by chef Cesar Bartolini, Chef de Cuisine at Bread Street Kitchen & Bar at Atlantis, The Palm, talking about picnics and thirst quenching drinks. Also at the table we have chef Russel Impiazzi, Culinary Director, Le Gourmet and Le Grill at Galeries Lafayette based in City Walk, and the honey man, Riath Hamed from Balqees Honey.
Thursday Brunch - Ramadan with Dima Sharif & Jitin Joshi 15.06.2017
Emma Brain is joined by chefs Jitin Joshi and Dima Sharif talking about their favourite Ramadan flavours and ingredients.
Brunch - Stories From Ramadan 08.06.2017
We have a Ramadan Thursday Brunch for you today. Orit Mohammed from Boon Coffee and Arva Ahmed from Frying Pan Adventures talk to Suzanne about their Ramadan stories.
Brunch - Spinneys Bakery 08.06.2017
Suzanne Radford takes you on a tour of the Spinneys Bakery, which produces over 70 unique products from the ovens at the factory to supply their 59 stores. This includes a daily supply of 800 honey cakes!
The Thursday Brunch - Suhoor & Iftar 01.06.2017
We have Silvena Rowe from Omnia restaurants joining Suzanne in studio with Tahir Shah from Moti Roti talking about foods for Suhoor and Iftar.