Nourish by Spinneys
By Spinneys
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Category: Food
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Episodes: 64
Description
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.
| Episode | Date |
|---|---|
|
‘Putting Central American flavours on the Dubai culinary map,’ with Chef Gabriela Chamorro
|
Mar 11, 2025 |
|
“The magic of 50Best is in the community and people coming together,” with Leen Al Zaben
|
Feb 25, 2025 |
|
Bonus: “Chocolate hummus doesn’t exist!” with Fadi Kattan
|
Feb 18, 2025 |
|
”I wake up at 6 a.m. going ‘I need laban jameed now!’” with Fadi Kattan
|
Feb 11, 2025 |
|
“I just want people to fall in love with vegetables,” with Surabhi Sehgal, Priyansh Parekh & Priyal Mehta
|
Jan 28, 2025 |
|
”Our goal wasn’t to make everyone plant-based,” with SEVA Experience’s Shadi Enbashi
|
Jan 14, 2025 |
|
“Butter, soy sauce, yuzu, boom, done!” with Chef Reif Othman
|
Dec 24, 2024 |
|
“Dubai is a city that loves you back,” with Doughbai’s Chef Wadad Zarzour & Chef Ghadi Moussawi
|
Dec 17, 2024 |
|
‘No distinction between food and medicine,’ with Will Goldfarb
|
Dec 10, 2024 |
|
Nixtamalisation, with Lila Taqueria’s Shaw Lash
|
Nov 19, 2024 |
|
Meet the producer: Hattem Mattar
|
Nov 12, 2024 |
|
“We’re gonna play rock and roll in the dining room,” with FZN’s Björn Frantzén & Torsten Vildgaard
|
Nov 05, 2024 |
|
We’re a 2024 Signal Award Winner!
|
Nov 04, 2024 |
|
‘Dreams do come true,’ with Claire Kanj, Neeti Tandon & Tom Harvey
|
Oct 22, 2024 |
|
“Sourdough is the blessing & base of our business,” with Eva Halasa, Lilian & Emilie Rihani
|
Oct 08, 2024 |
|
“I love to see the slight imperfections,” with food stylist Katelyn Allegra
|
Sep 24, 2024 |
|
“Not your Italian grandmother’s way of cooking,” with Chef Akmal Anuar
|
Sep 10, 2024 |
|
Chef Carmen Rueda Hernandez on Brix’s all-dessert menu inspired by The Silk Route (2023)
|
Aug 28, 2024 |
|
Stasha Toncev on becoming the centre for discovery of Balkan food in Dubai (2023)
|
Aug 06, 2024 |
|
Our highlights from Season Two!
|
Jul 09, 2024 |
|
“I have a love-hate relationship with food”, with Chef Hadrien Villedieu
|
Jun 25, 2024 |
|
“Sustainability is a journey”, with Boca’s Omar Shihab
|
Jun 11, 2024 |
|
“Thai food is not just Tom Yam”, with Chef Pichaya 'Pam' Soontornyanakij
|
May 28, 2024 |
|
‘You can’t be half-in, half-out’, with Chef James Knight-Paccheco
|
May 14, 2024 |
|
The legend of the naga, with Chef Aphisith Phongsavanh
|
Apr 23, 2024 |
|
How many tipsy cakes have you eaten? With Dinner by Heston Blumenthal’s Chef Tom Allen (the scientist)
|
Apr 02, 2024 |
|
“Taste is and isn’t subjective”, with Chef Gregoire Berger (the artist)
|
Mar 19, 2024 |
|
Deep Dive into Dibba Bay, with Ramie Murray
|
Mar 05, 2024 |
|
Bonus, with Gerbou’s Chef Ionel Catau
|
Feb 27, 2024 |
|
The finest things the UAE has to offer, with Gerbou’s Chef Ionel Catau
|
Feb 20, 2024 |
|
Much ado about matcha, with Viktoryia Toma
|
Feb 06, 2024 |
|
Making Waves, with Dina Macki
|
Jan 23, 2024 |
|
Bonus: A rabbit & two fig leaves, with Avatara’s Chef Rahul Rana
|
Jan 16, 2024 |
|
Tomatoes, Gourds, and Jackfruits, oh my! With Avatara’s Chef Rahul Rana
|
Jan 09, 2024 |
|
We’ve won two Signal Awards!
|
Jan 02, 2024 |
|
Bean to Bar, with Mirzam’s Kathy Johnston
|
Dec 19, 2023 |
|
Say Cheese, with François Robin
|
Dec 12, 2023 |
|
Bonus: Broccoli Nuggets, with Chef Troy Payne
|
Dec 05, 2023 |
|
Snap, Crackle, Pop! with Chef Troy Payne
|
Nov 28, 2023 |
|
Bonus: Chef Himanshu Saini on the inspirations behind the Rising India menu
|
Nov 14, 2023 |
|
Passion plated, with Tresind’s Chef Himanshu Saini
|
Nov 07, 2023 |
|
Beyond sustainability to traceability, with Naim Maadad and Bojan Cirjanic
|
Oct 24, 2023 |
|
Cycling is a team sport, with Emilie Mikulla and Stewart Howison
|
Oct 10, 2023 |
|
Navigating nutritional hygiene, with Glucare’s Ali Hashemi
|
Sep 26, 2023 |
|
Below the brine is fine, with Tabchilli’s Maher El Tabchy
|
Sep 12, 2023 |
|
Our favourites of the year
|
Jul 04, 2023 |
|
Sustainability in the middle of nowhere, with Six Senses Zighy Bay’s Sébastien Pinson
|
Jun 20, 2023 |
|
Reaching for the Stars, with Michelin’s Elisabeth Boucher-Anselin
|
Jun 06, 2023 |
|
‘Shroom with a view, with Bronte Weir
|
May 23, 2023 |
|
Dough domination, with Pitfire’s Michele & Bill Johnson
|
May 09, 2023 |
|
To strive, to seek, to find, with Stasha Toncev
|
Apr 25, 2023 |
|
All you knead, with Bread Ahead’s Matthew Jones
|
Apr 11, 2023 |
|
French Connection, with Chef Daniel Boulud
|
Mar 28, 2023 |
|
Sweet notes, with Chef Carmen Rueda Hernandez
|
Mar 14, 2023 |
|
Nothing dirty about ice cream, with Ambeth Ocampo
|
Feb 28, 2023 |
|
The Alchemist, with Nahla Tabaa
|
Feb 14, 2023 |
|
Feeding the soul, with Zahra Abdalla
|
Jan 31, 2023 |
|
Slow and Steady, with Chef Faisal Naser
|
Jan 17, 2023 |
|
O Christmas Tree, with Trine Grice
|
Dec 13, 2022 |
|
Farm Fresh, with Yazen Al Kodmani
|
Dec 06, 2022 |
|
Spice Baby, with Emma Bunton
|
Nov 22, 2022 |
|
Teible manners, with Chef Carlos Frunze
|
Nov 08, 2022 |
|
Crux of the Mattar
|
Oct 25, 2022 |
|
Introducing: Nourish by Spinneys
|
Oct 18, 2022 |