Nourish by Spinneys

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 Dubai. This episode continues our 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. The past five weeks have been a great start, with cookies, bagels, salads, pastelitos, tacos and baklava launched in stores from a range of talented chefs.

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 exceptional masa. This episode continues our 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. The past three weeks have been a great start, with cookies, bagels, salads, pastelitos, and baklava launched in stores from a range of talented chefs. Chef Shaw also shares the mouth-watering dish coming to select Spinneys stores this week, and how collaboration and food connect people and communities.

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, soul and generosity of Balkan hospitality. They’re bringing their signature chocolate hazlenut baklava into Spinneys as part of The Chef’s Counter. They also talk about how Dubai’s hospitality community has rallied around one another during challenging times and the power of food to bring people together. We’ll be spotlighting a different voice from the community in stores each week, so come check it out! Music ID: 5ROQ12DERYHSUUVQ

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 bringing a selection of dishes to select Spinneys stores as part of the Chef’s Counter. They talk about the power of community, and the importance of showing up for one another. We’ll be spotlighting a different voice from the community in stores each week, so come check it out!

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. Chapters 0:00 Coming up... 2:09 Personal growth 7:54 The rise of mocktails 9:03 The philosophy behind Kraken 14:03 Dubai's dining scene 22:10 Beyond Kraken

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 (Chocolate praline and cereal) and the Jaded (Olive Oil, lemon, mascarpone and mixed berries). Chapters: 0:00 You can't control things outside! 3:31 From clinical psychology to cakes 6:15 Becoming a food entrepreneur 15:11 Pivoting after Mélange 23:23 Behind Faim 27:20 Cake trends 36:23 We taste cake!

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.

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 Tezikuri 14:52 Women in the Food Industry

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,  ⁨cookin5m2⁩ , in 2013 and has since published two books—'Bayrut The Cookbook' in 2021 and 'Taboon' in 2024 celebrating his heritage and amazing recipes from Lebanon, Palestine and Syria. Chapters 0:00 Coming up... 3:53 Clowning 5:58 Cultural Identity through Cuisine 11:29 From Blog to Cookbook 13:39 Documenting Lesser-Known Dishes 16:52 The Impact of Tragedy 19:29 The Journey to Taboon 27:53 Sharjah Book Fair and Dinner at Mishkah

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. Chapters 0:00 Introduction 2:16 Cooking with Chef Kelvin 5:45 The right way to cook a Christmas Turkey 14:28 Dubai's Culinary Scene 21:01 Dream Culinary Projects

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!

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.

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.

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 in harmony with nature. Nourish by Spinneys is currently on a summer break and will be back with new episodes in September.

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 break and we’ll be back with new episodes in September.

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 new episodes in September.

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.

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.

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 year. If you’ve been thinking about strength training or want to understand why a holistic approach is necessary for fitness, this episode is for you!

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.

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 perspective and his new ready-to-eat line. Next week, we’ll have a bonus video episode with more details on the dishes you’ll hear about on the episode. You should also check out Devina’s conversation with Filipino food historian Ambeth Ocampo.

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. She talks about her journey leading to Dara Dining, and shares a lot of actionable advice for anyone building a career in F&B.

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 Tiffany about her mission to put Central American flavours on the culinary map of Dubai, and the importance of community, teamwork and passion.

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 and hospitality. She also shares how she’s working closely with the community to help young chefs develop their purpose and passion.

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.

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 Hotel in Bethlehem and has published his cookbook called Bethlehem, a celebration of Palestinian Food. We’ll also have a bonus episode out next week where Chef Fadi shares more about the dishes he prepared for the banquet dinner at the LitFest, and why he’s tired of everything with tahini being called hummus.

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 well as memorable moments from their supper clubs.

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 how they navigate the trendy side of wellness.

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!

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 traditional dishes. Tiff also joins Chef Gadi in the kitchen, where they talk about all things sourdough and bake a sourdough za’atar man’ousheh.

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 continue to be inspired by traditional Balinese philosophies, doing things in harmony with nature, and how they’re using and adapting local ingredients in new ways.

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. We also have the scoop behind naming the restaurants after Lila.

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.

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-sourced ingredients at both restaurants.

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 new guest, see you then!

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 speaks to Tom Harvey, Spinneys’ commercial general manager and the driving force behind the programme, about its origins and the global success of its early winners.

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 concepts: Masterclass by Three and Keanu’s. If you’re enjoying the show, we’d love it if you could vote for the show at the 2024 Signal Awards!

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 continues to stay inspired. She also has tips for anyone who wants to improve their food photography game or explore styling.

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.

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-things chocolate, and introduces us to their new menu, themed around the countries on the Silk Route.

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 discovery of Balkan food in Dubai. Since opening in 2018, 21 Grams has won several awards and recognitions including a listing in Gault & Millau, 50Best Discovery, Financial Times’ How to Spend It, and Time Out’s Best Breakfast in 2023.

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.

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 Chez Wam.

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 about the work being done at the Umm Al Quwain reserve, and his advice to companies starting their sustainability journey. Boca has been a pioneer for sustainability in Dubai, and is a Gold Winner at the Gulf Sustainabilty Awards, a recipient of the Gault & Millau Sustainable Kitchen award since 2022, and a Michelin Green Star last year. Link: Spinneys Sustainability Commitment Report 2024

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 with Chef Gregoire Berger from earlier this year in your podcast player and on our website.

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.

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 cuisine entwined with local ingredients as it traveled around the world. Links: Chef Faisal Naser on Nourish by Spinneys

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 are managed and how it’s all plated. Chef Tom also shares how he’s not much of a planner, and prefers to connect with good people and live in the moment. You can also catch the first part of the miniseries with Ossiano’s Chef Gregoire Berger in your podcast app right before this one.

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 how he became a chef by accident, how his love for travel and photography continues to inspire his menus, and how he’s using AI.

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. You can also visit us at Spinneys.com where you can shop #2 Oysters from Dibba Bay, and if you pick them up in store, our fishmonger can shuck them for you as well.

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 one.

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 at Tashkeel. We’ll also have a bonus episode out next week with delicious ingredient details and some of the inspirations behind their full supper club menu.

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.

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. You can pre-order the book now on Kinokuniya or on Amazon.

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.

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 on the show last year.  We’ll also have more on a bonus episode with Chef Rahul next week, where he shares the story behind his favourite dish on the chakra menu.

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 with a new guest, more engaging conversations and fresh ideas!

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 chocolate. Kathy shares how they work with their chocolate producers as well as a number of artists who contribute to their wrappers, and they close out with a delicious chocolate tasting.

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 behind Comté, Beaufort and Reblochon.

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 finishes with some lamb ribs marinated with fig jam and toum, in your podcast app, or on the web here.

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 the difference between barbecue and braai, and shares a number of tips that could elevate your next barbecue evening! We’ll also have more on our bonus episode next week with Troy’s early cooking journey, and some simple tricks to bringing out the goodness even in ingredients we don’t really enjoy. If you enjoyed this episode, we’d also recommend you check out our very first episode with Hatem Mattar, the UAE’s own pitmaster, talking about smoking meat.

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.

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 located in Palm Jumeirah, earned two Michelin stars this year. Chef Himanshu shares the inspirations behind his cooking, and why there’s a framed dinner plate paired with all the awards they’ve won.

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 Reform Grill, Bistros des rates, Publique, as well as Folly. They’re also running a number of concepts at Expo City during and post-COP28.

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 Spinneys 92 Cycle Challenge. The next edition of the Spinneys 92 Cycle Challenge will take place on the 24th and 25th of February 2024. You can find out more and sign up here.

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.

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.

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 Pitfire’s Michele and Bill Johnson Chef Carmen Hernandez Bread Ahead’s Matthew Jones Trine Grice

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 stars, three new restaurants made it to the one-star list while two new restaurants earned a Green star. The city now also has an impressive 17 Bib Gourmand restaurants and 59 Michelin-selected restaurants.

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.

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 perfect your homemade pizzas! Links: Michele’s Apple Pie recipe

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 recognitions including a listing in Gault & Millau, 50Best Discovery, Financial Times’ How to Spend It, and was just awarded Time Out’s Best Breakfast in 2023.

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 one of the city’s favourite doughnuts!

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, their two Michelin star restaurant in New York, celebrates 30 years this year.

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 countries on the Silk Route.

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 spans 35 books and an on-going bi-weekly editorial column in the Philippine Daily Inquirer.

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.

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 Emirates LitFest. You can catch Zahra’s session during LitFest 2023 at the Intercontinental Hotel in Dubai Festival City on February 3.

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.

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 break for the new year and will be back with new episodes in January! Happy New Year!

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.

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 nappies—which you can find at Spinneys now. Emma shares how she got started on the brand & her tips on parenting.

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 world of food and how his Michelin Bib Gourmand restaurant has a menu that truly considers the environment.

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, Angus and organic beef for our SpinneysFOOD brand. Stanbroke is a fully integrated family-owned business based in Queensland, Australia, where sustainability, animal welfare and quality is at the forefront. It's all about the big grill!