Nourish by Spinneys
A show that inspires you to eat and live well. Hosts Devina Divecha and Tiffany Eslick chat with leading players in the food community, from farmers to foodies, as well as health and well-being experts. Brought to you by the UAE’s premium supermarket retailer, this award-winning show promises to bring you engaging conversations, fresh ideas, and help nourish your heart and soul. New episodes every other Tuesday.
Episodes
“Darjeeling Express is the story of a collective of women,” with author & restauranteur Asma Khan
We’re on a summer break and will be back with new episodes in September. In the meantime, here's one of our favourite episodes from the season with author, restauranteur and inspiring activist Asma Khan on the sidelines of What The Food at Alserkal Avenue in October. Asma became the first British chef to be featured on Chef’s Table, showcasing her work with Darjeeling Express in London, a
The Chef’s Counter: Birch Bakery’s Kathy Johnston
We’re closing out The Chef’s Counter with Kathy Johnston from Birch Bakery. Birch is one of Dubai’s loved artisanal bakeries featuring 100% sustainable Wildfarmed flour. For The Chef’s Counter, Birch is working with the luscious red apricots we source from Provence to create a beautiful apricot tart, available this week at select Spinneys stores.The Chef’s Counter is our micro-series and
The Chef’s Counter: Chang Sup Shin and Chef Eric Lee
Co-host Tiffany Eslick sits down with Chang Sup Shin and Chef Eric Lee for week 9 of The Chef’s Counter. Chang and Eric are pioneers of pop-ups in Dubai and form part of the creative force behind Ugly Burger and Ugly Noodles. They’ve built a cult following through collabs across the city, combining a passion for making great food accessible, and a deep knowledge of Asian ingredients, cult
The Chef’s Counter: Doughbai’s Wadad Zarzour
Chef Wadad Zarzour, co-founder of Doughbai, joins Tiffany Eslick for week 8 of The Chef’s Counter. Doughbai is one of Dubai’s favourite neighbourhood bistros that’s built around the art of slow fermentation sourdough, and delicious Levantine flavours.For The Chef’s Counter, Chef Wadad is bringing Doughbai’s trio of dips to Spinneys — their signature hand-strained labneh and feta with za'a
The Chef’s Counter: Hadrien Villedieu
We’re kicking off week 7 of The Chef’s Counter with Chef Hadrien Villedieu of Chez Wam. Chef Hadrien is known for his instinctive approach to flavour and has built Chez Wam around the idea of bringing people together over exciting, unexpected food inspired by his travels, experiences and ingredients from around the world.For The Chef’s Counter, Chef Hadrien is bringing a Spinneys-exclusiv
The Chef’s Counter: Vineet Bhatia MBE
Co-host Tiffany Eslick is joined by Chef Vineet Bhatia MBE, to kick off week 6 of The Chef’s Counter. Chef Vineet is behind many award-winning restaurants around the world as well as three in the UAE, Indego by Vineet, Indya and the recently opened Naan & Co.Chef Vineet is known for his modern interpretation of Indian cuisine and has spent four decades balancing tradition and techniqu
The Chef’s Counter: BB Social’s Spero Panagakis and Alex Stumpf
Co-host Tiffany Eslick is joined by Spero Panagakis and Chef Alex Stumpf from BB Social Dining. They're known for their bold Eastern-inspired flavours and strong commitment to local sourcing and are now bringing their signature bang bang chicken baos to select Spinneys stores.BB Social Dining has become one of the UAE’s favourite homegrown concepts with venues in DIFC and Time Out Market
The Chef’s Counter: Shaw Lash’s beef barbacoa tacos
Co-host Tiffany Eslick is in conversation today with Chef Shaw Lash, known for her dedication to authentic Mexican cuisine. Chef Shaw has spent decades refining her craft across Mexico, the U.S., and Europe. Today, she brings that dedication and passion to Dubai through Lila Taqueria and Lila Molino, using traditional methods of nixtamalisation to create authentic tortillas, chips and exc
The Chef’s Counter: Stasha Toncev and Chef Milan Jurkovic
We’re continuing The Chef’s Counter, our new micro-series and an extension of our recently launched in-store initiative to support the chefs, founders and food entrepreneurs shaping the UAE’s dining scene.Co-host Tiffany Eslick is in conversation with Stasha Toncev and Chef Milan Jurkovic, the team behind 21grams, the much-loved homegrown restaurant that has introduced Dubai to the warmth
The Chef’s Counter: Kelvin Cheung
Today we’re introducing a new micro-series called The Chef’s Counter, an extension of our recently launched in-store initiative to support the chefs, founders and food entrepreneurs shaping the UAE’s dining scene. Co-host Tiffany Eslick sits down with Chef Kelvin Cheung of Jun’s and 852 Bakery to launch the series. Chef Kelvin continues to actively champion fellow chefs and is now bringin
“We're like seeds thrown into the sands of Dubai”, with Kraken’s Chef Grégoire Berger
Our first repeat guest is the one-and-only Chef Grégoire Berger, now leading Kraken. Co-host Devina Divecha sits down with Chef Grégoire to talk about his own evolution from pure culinary ambition to building personal connections.He also shares more about Kraken's focus on local ingredients and suppliers, how his management style has evolved, and the roots of Dubai's culinary scene.Chapte
“Turning a wreckage into something sweet,” with Faim's Nadia Parekh
Hosts Tiffany Eslick and Devina Divecha are off to Business Bay to sit down with founder and cake-maker Nadia Parekh. They talk about Nadia's pivot from clinical psychology to food entrepreneur, and the lessons learnt from the closure of Mélange and the launch of Faim. They also taste three of Nadia's signature cakes: The Quarantine (Chocolate salted caramel), Everybody's Birthday Cake (C
“I found my canvas in Dubai, the perfect place, the perfect spot, the perfect city,” with La Mar Dubai’s Chef Andreé Núñez
Co-host Devina Divecha sits down with Chef Andreé Núñez at La Mar by Gastón Acurio at Atlantis The Royal in Dubai. Chef Andreé talks discovering his love for cooking at an early age, and his dream to showcase Peruvian cuisine and its influences at La Mar. He also plates a tiradito, a beautifully-plated dish and brings together Japanese techniques with the power of Peruvian ingredients.
“Great partnerships are about how you resolve conflict,” with Chef Neha Mishra and Panchali Mahendra
Co-host Devina Divecha sits down the women behind Tezukuri, Chef Neha Mishra and Panchali Mahendra, CEO of Atelier House Hospitality for the first episode of 2026. The powerhouse duo talk about their shared passion for creating F&B concepts, and how their friendship evolved into a business relationship with Tezukuri. Chapters 0:00 Coming up... 4:23 Building a Friendship 8:18 Behind Te
“Bread is never Beyoncé,” with food writer Liam Collens
We're closing out the year with food writer and general counsel Liam Collens. Tiffany Eslick and Devina Divecha sit down for an all-pie breakfast with Liam at one of his favourite spots, Piehaus by 21Grams. They talk about Dubai's dynamic food scene and the challenges of restaurant criticism in today's age of attention. We'll be back in the new year with new episodes. Until then, happy ho
“I wanted to document recipes that are fading away or being appropriated,” with Hisham Assaad
Co-host Tiffany Eslick sits down at Mishkah with author (and clown) Hisham Assaad during his visit for the Sharjah Book Fair a couple of weeks ago. Hisham shares his journey in food that traces back to his childhood growing up in a refugee camp in Lebanon, how he wants to record and preserve recipes that are fading away, and. how he got started with clowning!Hisham started his food blog,
Merry early Christmas to us, with Chef Kelvin Cheung
Our Christmas special is here! This week, Tiffany Eslick and Devina Divecha are standing next to the awesome Chef Kelvin Cheung as he champions Brussels sprouts to make one of his favourite Christmas dishes. They also talk about the explosion of Dubai’s F&B scene, get updates on all of Chef Kelvin’s restaurants & reminisce about their favourite holiday traditions.Chapters0:00 Intr
“Dad always says, ‘Don’t burn yourself!’” with chef Tristin Farmer and his son Dylan
This week, we welcome our youngest podcast guest in the history of the show. Dylan Farmer joins his father, chef Tristin Farmer, for a chat with co-host Tiffany Eslick. They talk about Tristin’s love for Japanese ingredients and the culinary philosophies he has incorporated into the Maison Dali menu. They also talk about Dylan (and Tiff’s) love of Paddington!
“Dubai is boundaryless in the same way as our cuisine,” with Moonrise’s Solemann Haddad
Co-host Devina Divecha is on location at Eden House in Satwa this week, to sit down with Moonrise’s chef and owner Solemann Haddad. Solemann talks about the inspirations behind their recent renovation, and how Moonrise’s iconic dishes and beverages are pushing Dubai’s culinary narrative forward.
“Our industry is about human connection,” with One Life’s Necip Camcigil
Co-host Devina Divecha visits the newly-opened Growhouse by One Life at Alserkal Avenue to sit down with Necip Camcigil. Necip shares his journey from corporate life to launching One Life in D3 ten years ago. He also talks about One Life’s commitment to maximising scratch cooking, and why he still cashier’s every single day.
“Food is the new fashion,” with Tasha Group’s Natasha Sideris
We’re kicking off our new season with the wonderful Natasha Sideris, founder of Tasha’s Group—the company behind amazing concepts like Tasha’s, Avli, Flamingo Room, Bangalo34, Nala, Galaxy Bar and more. Natasha shares her journey from not wanting to be in the restaurant business to celebrating 20 years of Tasha’s. They also talk about the 15 restaurant openings they’re opening over the ne
Summer Throwback: Chef Will Goldfarb on staying in harmony with nature
A throwback to one of Tiff’s favourite episodes from this season with Chef Will Goldfarb at the gorgeous Anantara The Palm Dubai Resort. Chef Will has been running the award-winning Room4Dessert in Bali for a decade now and he shares how they’ve expanded their space around the original restaurant. He also talks about what they’ve learned from traditional Bali philosophy and doing things i
Summer Throwback: “As hard as it may get, working with family is just as rewarding!”
A throwback to one of Devina’s favourite episodes from this season with Chef Eva Halasa and her daughters, Lilian & Emilie Rihani. The three of them came together post-COVID to launch ‘Three by Eva’ and ‘Masterclass by Three’. It was the first times we had three guests on a single episode, and is one of the funniest interviews we’ve had to date!
Nourish by Spinneys is currently on a
Summer Throwback: Why Tresind’s Himanshu Saini doesn’t believe in signature dishes
A throwback to one of Tiff’s favourite episodes with Chef Himanshu Saini, who leads Tresind Studio the first and only Indian restaurant with 3 Michelin stars in the world. When Tiff sat down with him in late-2023, they talked about the evolution of their menu, how their divine broths come to life, and the emotional power of cooking.
We’re currently on a summer break and will be back with
Wrapping up Season 3
Hosts Tiffany Eslick and Devina Divecha look back at some of their favourite moments from the third season of Nourish by Spinneys. We’ll be back with new episodes in September. See you then!
The floating island, with Chef Christophe Devoille
Tiffany Eslick and Devina Divecha sit down with Chef Christophe Devoille for our season finale. They talk about his journey from working for Chef Alain Ducasse to becoming Executive Pastry Chef at the Atlantis The Royal. They then witness a Chef Christophe masterclass where he shares his cooking tips while making a historic French dessert, île flottante.
Ice cream for breakfast, with Canvas Gelato’s Ahmad Al Marri
Co-host Tiffany Eslick sits down with Ahmad Al Marri, founder of Canvas Gelato, one of the UAE’s favourite ice cream brands. They indulge in some delicious ice cream for breakfast, made with Discover by Spinneys’ Scottish strawberries. They also talk about the origins of Canvas Gelato, how they come up with extraordinary flavours, and the evolution of the culinary scene in Dubai.
“Slow down and breathe”, with COMO Shambala Estate’s Kimberly Kneier
Co-host Tiffany Eslick sits down with Kimberly Rose Kneier, Director of Wellness at COMO Shambhala Estate in Bali. They talk about the Estate’s personalised approach to wellness, traditional Chinese medicine, and the principles behind her R.E.A.L. diet philosophy. They also talk about women’s health and menopause, and how it can be an empowering transition for women. Kim and the team were
The importance of strength training, with Roar Fitness’ Sarah Lindsay and Jordan Bunting
Co-host Tiffany Eslick sits down with Roar Fitness’ Sarah Lindsay and Jordan Bunting to understand the importance of strength training and how it helps build confidence and resilience. They share why it’s so important to integrate training, nutrition and recovery, and share some tips of beginners.Roar Fitness was founded in London by Sarah Lindsay and Rich, and they opened in Dubai last y
“Don’t be afraid of monotony and repetition,” with Revolver’s Chef Jitin Joshi
Co-host Devina Divecha sits down with Chef Jitin Joshi, Chef Partner at Revolver Singapore’s first outpost in Dubai. They talk about his journey from aspiring doctor to acclaimed chef, Revolver’s live fire and open-kitchen approach to dining, and why they’ve installed a DJ mixer inside the kitchen! Chef Jitin also talks about creating a legacy both within the culinary world and outside, a
“I have a bit of a fetish for tomatoes,” with Six Senses Zighy Bay’s Chef Walter Butti and Chef Marco Pohlner
Join co-host Tiffany Eslick on a journey to Six Senses Zighy Bay in Oman, where she sits down in their organic garden with Executive Chef Walter Butti and Chef Marco Pohlner, Chef de cuisine for Sense on the Edge, situated 290 meters above the Gulf of Oman. They talk about their revamped 12-course dining menu as well as the property’s commitment to sustainability, with a focus on local pr
Filipino food tasting with Chef JP Anglo
Co-host Devina Divecha continues her conversation with Chef JP Anglo at Konya Filipino Eatery with details about the dishes they tried from the chef himself.
“I wanted to prove to my fellow Filipinos that our food can go beyond the doors of our house,” with Kooya’s Chef JP Anglo
Co-host Devina Divecha sits down with Chef JP Anglo at his restaurant, Kooya Filipino Eatery in Dubai Marina. Before coming to the UAE, Chef JP became known for his restaurant Sarsa in the Philippines, as well as numerous collaborations in Dubai and around the world.He talks about his dream to get Filipino food known globally and enjoyed by everyone, how fatherhood has changed his perspec
“Vine leaves are very underrated,” with Dara Dining’s Sara Aqel
Co-host Devina Divecha sits down with Chef Sara Aqel, who recently won Best Chef in the One Knife Category for her latest venture, Dara Dining. Chef Sara has worked at the Burj Al Arab and at Torno Subito with Chef Massimo Bottura. She then went on to become chef de cuisine at Fi’lia which received a Michelin Bib Gourmand and a place in Gault & Millau within just a year of its opening
‘Putting Central American flavours on the Dubai culinary map,’ with Chef Gabriela Chamorro
Co-host Tiffany Eslick sits down with Chef Gabriela Chamorro at the newly opened ‘Girl and the Goose‘ Restaurante Centroamericano, at the Anantara in Downtown Dubai.The concept was originally born as a supper club five years ago, and has moved from pop-up plates to permanent tables this year. Chef Gabriela was born in Nicaragua and came to Dubai while working with Emirates. She tells Tiff
“The magic of 50Best is in the community and people coming together,” with Leen Al Zaben
Co-host Tiffany Eslick sits down with Leen Al Zaben, Academy Chair at 50Best. Leen was originally considering a master’s program in journalism when someone’s timely advice pivoted her to the world of creative writing and food. In addition to work with 50Best, she’s also a food and travel writer, photographer, and consults on a number of food-related things including cookbook development a
Bonus: “Chocolate hummus doesn’t exist!” with Fadi Kattan
On this bonus episode, co-host Tiffany Eslick talks to chef Fadi Kattan about the banquet dinner hosted during the Emirates LitFest 2025, and why he’s tired of everything with tahini being called hummus. You can also catch the full episode with Chef Fadi from last week in your podcast app or on YouTube.
”I wake up at 6 a.m. going ‘I need laban jameed now!’” with Fadi Kattan
Co-host Tiffany Eslick sits down with celebrated chef and author Fadi Kattan on the sidelines of the Emirates LitFest 2025. He talks about how terroir influences the dishes across Palestine and his journey documenting Palestinian food over the years.Chef Fadi runs three restaurants around the world—Fawda in Bethlehem, Akub in London and Louf in Toronto. He’s also behind the Kassa Boutique
“I just want people to fall in love with vegetables,” with Surabhi Sehgal, Priyansh Parekh & Priyal Mehta
We’re wrapping up January with a dive into the world of vegetarian and vegan supper clubs. Co-host Devina Divecha sits down with Surabhi Sehgal, the newest on the scene with Sebze by Su,Priyansh Parekh, who’s been running Prunch for four years and Priyal Mehta, the woman behind Dulce de Mirchi. They share how the perception around vegetarian and vegan food has changed over the years as w
”Our goal wasn’t to make everyone plant-based,” with SEVA Experience’s Shadi Enbashi
Co-host Devina Divecha sits down with Shadi Enbashi, one of the co-founders behind SEVA Experience. Shadi’s co-founder, Eda Güngör, started Life & One in 2014, as a yoga studio and cafe, and they’ve since expanded to more wellness experiences and rebranded as SEVA in 2020. Shadi shares how he started doing yoga initially as rehab before joining forces with Eda to build out SEVA, and h
“Butter, soy sauce, yuzu, boom, done!” with Chef Reif Othman
Tiffany Eslick and Devina Divecha are closing out the year with a fun conversation with award-winning chef Reif Othman. Chef Reif shares it all—from his current favourite ingredient to his love for shopping. He also talks about his work with the CR Hope Foundation in Zanzibar.We’ll be back again in the new year with more learning players in the food community. Until then, happy holidays!
“Dubai is a city that loves you back,” with Doughbai’s Chef Wadad Zarzour & Chef Ghadi Moussawi
Co-host Tiffany Eslick is on-site with Chef Wadad Zarzour and her son, Chef Ghadi Moussawi, at their newly opened space, Doughbai. Chef Wadad, also known as Chef Woods, has been dreaming about her own space ever since she pivoted to food a decade ago. She shares all the details that went into the interiors and the ingredients at Doughbai, and how they’re adapting the menu to pay homage to
‘No distinction between food and medicine,’ with Will Goldfarb
Co-host Tiffany Eslick sits down Chef Will Goldfarb at the gorgeous Anantara The Palm Dubai Resort ahead of his pop-up at the Lotus lounge in Dubai a few weeks ago. Chef Will has been running the award-winning Room4Dessert In Bali for a decade now, and he talks about their journey through the pandemic, and how they’ve expanded to add two new stops since then. He also talks about how they
Nixtamalisation, with Lila Taqueria’s Shaw Lash
Co-host Devina Divecha sits down with Shaw Lash, chef and co-owner behind Dubai’s Mexican favourites, Lila Taqueria and Lila Molino. They talk about the challenges of getting tortillas right—from sourcing the right variety of corn to the importance of the nixtamalisation process—how they’re partnering with farmers in the UAE, and the interesting confluence of Indian and Mexican cuisine. W
Meet the producer: Hattem Mattar
We’ve got an exciting new range of meats and sandwiches at the Spinneys deli counter in collaboration with Mattar. On this special episode to celebrate the launch, Tiffany Eslick speaks to the pitmaster himself, Hattem Mattar, about the new range, some of his favourite recipes, and the all new Reuben sandwich made with their signature 14-day aged pastrami.
“We’re gonna play rock and roll in the dining room,” with FZN’s Björn Frantzén & Torsten Vildgaard
Co-host Tiffany Eslick is in conversation with Chef Björn Frantzén & Chef Torsten Vildgaard at Atlantis, The Palm, ahead of the opening of The Frantzén Group’s two restaurants, the 220-seater Studio Frantzén and a 27-seater fine-dining restaurant, FZN, where Torsten is Executive Chef. The chefs talk about their career milestones, and their focus on showcasing unique and yet freshly-so
We’re a 2024 Signal Award Winner!
We’re excited that the show has won a Silver Signal Award as well as the Listener’s Choice Award for 2024 in our Branded Shows – Lifestyle category! We are so grateful for our recognition, and for your support. And please continue to send us your feedback and comments on Apple Podcasts, Spotify, Instagram and now you can leave us a comment on YouTube as well.We’ll be back tomorrow with a
‘Dreams do come true,’ with Claire Kanj, Neeti Tandon & Tom Harvey
In this episode, co-host Tiffany Eslick goes behind the scenes of the Spinneys Local Business Incubator Programme. She chats to two winners from the 2023 edition, Neeti Tandon Kashyap, founder of Curate Home, and Claire Kanj, founder of Marsh ‘N’ Mallow – who share their journeys within the programme, the inspiration behind their products, and their advice for future finalists. Tiff also
“Sourdough is the blessing & base of our business,” with Eva Halasa, Lilian & Emilie Rihani
A full house in the studio this week, with co-host Devina Divecha in conversation with Eva Halasa Rihani, and her daughters And business partners, Lilian & Emilie Rihani. The women run the highly-rated Three by Eva Halasa. In an episode full of warm-your-heart moments and laugh-out-loud moments, the three share how they transitioned from family to business partners, and their upcoming
“I love to see the slight imperfections,” with food stylist Katelyn Allegra
If you’ve ever wondered how the food looks as amazing as it does in the Spinneys’ magazine, Nourish, today’s episode has the answer! Co-host Tiffany Eslick sits down with food stylist, recipe developer and food photographer Katelyn Allegra. Katelyn has been working with magazines and on TV for over a decade now, and tells Tiff how she works with brands to develop their style, and how she
“Not your Italian grandmother’s way of cooking,” with Chef Akmal Anuar
Co-host Devina Divecha catches up with Chef Akmal Anuar, who became well known for his work with 3Fils, and is now behind the menu of one-Michelin-star Woodfire and, the award-winning Goldfish Sushi & Yakitori. Chef Akmal shares how his training in Italian cuisine inspired his latest restaurant, Funkcoolio, and going back to his Malay roots through a new restaurant in Singapore.
Chef Carmen Rueda Hernandez on Brix’s all-dessert menu inspired by The Silk Route (2023)
We’re on a short summer break and will be back with new episodes in September. In the meantime, here’s one you may have missed: 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-
Stasha Toncev on becoming the centre for discovery of Balkan food in Dubai (2023)
We’re on a short summer break and will be back with new episodes in September. In the meantime, here’s one of our popular episodes from Season 1: co-host Tiffany Eslick sits down with Stasha Toncev, founder of urban Balkan bistro, 21 Grams. 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 discove
Our highlights from Season Two!
Hosts Tiffany Eslick and Devina Divecha reminisce about their favourite moments from the second season of Nourish by Spinneys. They also chat about recurring themes, their favourite bloopers and catch-up on the third edition of the Dubai Michelin Guide. We’ll be back with new episodes in September.
“I have a love-hate relationship with food”, with Chef Hadrien Villedieu
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 to Dubai and what inspired him to open C
“Sustainability is a journey”, with Boca’s Omar Shihab
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 Biosaline Agriculture (ICBA). Omar shares more a
“Thai food is not just Tom Yam”, with Chef Pichaya 'Pam' Soontornyanakij
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 Potong.You can also listen to our episode w
‘You can’t be half-in, half-out’, with Chef James Knight-Paccheco
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 nurture the next generation of chefs.
The legend of the naga, with Chef Aphisith Phongsavanh
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 Gaeng Massamun led him to explore how Thai c
How many tipsy cakes have you eaten? With Dinner by Heston Blumenthal’s Chef Tom Allen (the scientist)
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 way ingredients are sourced, how logistics
“Taste is and isn’t subjective”, with Chef Gregoire Berger (the artist)
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-Michelin-star Ossiano. Chef Gregoire shares
Deep Dive into Dibba Bay, with Ramie Murray
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 way to store, shuck and enjoy your oysters.
Bonus, with Gerbou’s Chef Ionel Catau
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 in your podcast player right before this
The finest things the UAE has to offer, with Gerbou’s Chef Ionel Catau
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, which is set to open in a couple of months
Much ado about matcha, with Viktoryia Toma
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 few different techniques to brew tea.
Making Waves, with Dina Macki
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 kupaka, grilled fish in a coconut curry. Y
Bonus: A rabbit & two fig leaves, with Avatara’s Chef Rahul Rana
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.
Tomatoes, Gourds, and Jackfruits, oh my! With Avatara’s Chef Rahul Rana
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, headed by Chef Himanshu Saini, who was o
We’ve won two Signal Awards!
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 your podcast app. See you next week wit
Bean to Bar, with Mirzam’s Kathy Johnston
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 shop for all of their single-origin choco
Say Cheese, with François Robin
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 and Tiffany unpack the cheesy details be
Bonus: Broccoli Nuggets, with Chef Troy Payne
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 barbecue-style, sears some broccoli stems, and f
Snap, Crackle, Pop! with Chef Troy Payne
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 fig jam and toum.He also breaks down the t
Bonus: Chef Himanshu Saini on the inspirations behind the Rising India menu
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.
Passion plated, with Tresind’s Chef Himanshu Saini
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 flagship restaurant, Tresind Studio, now lo
Beyond sustainability to traceability, with Naim Maadad and Bojan Cirjanic
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 number of award-winning brands including R
Cycling is a team sport, with Emilie Mikulla and Stewart Howison
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 Cycles Dubai and is a founder of the Spinney
Navigating nutritional hygiene, with Glucare’s Ali Hashemi
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.
Below the brine is fine, with Tabchilli’s Maher El Tabchy
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.
Our favourites of the year
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 the episodes mentioned:
Hattem Mattar
Pitfi
