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Apr 10, 2017

On today's show we're joined in the sudio by Jesse Gerner who gives us the 'scoop' on the world's top chefs after rubbing shoulders with them at the World's 50 Best Restaurant Awards. We discuss our favourite mussel recipes and chat to the innovative chef Wylie Dufresne who tells us about his scientific approach to cooking. To finish up wine maker Daniel Buchanan tells us how he and other wine makers are dealing with the sudden cold snap on Melbourne's first wintery day!