Monocle 24: The Menu


Arts, Food

Chart Positions

Food 75

Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your restaurant table.


Author Paul Freedman lists the American restaurants that have had the biggest impact on the country, patissier Pierre Hermé explains how much you can do with chocolate and we visit a groundbreaking wine business in Portland, Oregon.

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Off the beaten tourist track, Katong is a vibrant area home to a number of Singapore's varied ethnic groups. Our guide to the neighbourhood's food-and-drink outposts is Debbie Yong, digital editor for the Michelin Guide Singapore.

Monocle 24: The Menu cover

Spanish made simple

October 14th, 2016

Chef Omar Allibhoy proves than cooking Spanish food doesn’t need to be complicated. Meanwhile, we are in Melbourne to visit a business that is helping the city’s residents to make their own wine and we hear why a new fondue product is upsetting the Swiss.

Once a seedy neighbourhood, Zürich’s Kreis 4 has gradually become popular among the city’s creatives. While retaining some of its original character, it is now a thriving hub for new restaurants, bars and cafés.