76 episodes

Sarit & Itamar of Honey & Co chat to the most important and interesting people in the food industry. Pull up a chair, pour a glass of wine, and hear about a life made in food.

Honey and Co: The Food Sessions Honey & Co.

    • Arts
    • 5.0 • 1 Rating

Sarit & Itamar of Honey & Co chat to the most important and interesting people in the food industry. Pull up a chair, pour a glass of wine, and hear about a life made in food.

    S09E02 Trine Hahnemann

    S09E02 Trine Hahnemann

    Welcome back to our podcast Honey & Co: The Food Sessions.
    We're delighted to welcome Danish food writer and chef, Trine Hahnemann. Trine is hugely important in Danish food culture, she's an inspiration to us personally and a great source of knowledge. She owns a beautiful place in Copenhagen called Hahnemanns Kokken which we were lucky to visit and eat at before Covid. This is a great opportunity for all of us to understand more about Danish cooking – we all know about cinnamon rolls and rye bread but we can sometimes be hazy on the rest. Trine talked to us about the many seasons of Denmark, the importance of working with local farmers and producers, the rise of the Copenhagen food scene, and how she became the lunch queen of Copenhagen. Plus open sandwiches, pickles, fermented potato chips and hygge. 
    Enjoy! 
    Follow Trine: @trinehahnemann
    Visit: @hahnemannkokken
    Get a copy of Scandinavian Green
    ---
    With thanks to:
    Producer: Miranda Hinkley
    Audio Engineers: Paul Brogden & John Scott
    Theme tune: Daniel Winshall 
    Head of Comms: Louisa Cornford 

    • 28 min
    S09E01 JEW-ISH with Jake Cohen

    S09E01 JEW-ISH with Jake Cohen

    Welcome back to our podcast Honey & Co: The Food Sessions.
    We're kicking things off with a transatlantic call to the most exciting young chef. Jake Cohen is a New Yorker, he started at culinary school, worked in Michelin kitchens, then moved into food media, writing, reviewing and recipe testing. His first book Jew-ish: Reinvented Recipes from a Modern Mensch is a New York Times Bestseller and one of the books we most enjoyed during lockdown. An incredible first book and we can't wait to see what he'll do next. Jake has already built a mighty following on social media, there are already legions of people baking babka and plaiting challah dough along with him on Instagram and Tik Tok, he's a fascinating writer and I know you'll enjoy him as much as we did. 
    Order a copy of JEW-ISH from us at Honey & Spice, or wherever good books are sold. 




    ---
    With thanks to
    Producer: Miranda Hinkley
    Audio Engineers: Paul Brogden & John Scott
    Theme tune: Daniel Winshall 
    Head of Comms: Louisa Cornford 

    • 36 min
    S08E05 CHASING SMOKE Jordan

    S08E05 CHASING SMOKE Jordan

    We're back with the fifth and final episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our incredible trip to Jordan.
    In this episode we recreate a cheesy sweet knafe we cooked over the fire in Jordan; we catch up with Ramzi Hanafieh our amazing guide who took us on adventures around Jordan from the green Aljoun hills to Petra; and we talk to our friend and photographer Patricia Niven who accompanied us on all our trips about her favourite experiences along the way.
    We were blown away by everything we saw, everything we ate, and everyone we met in Jordan. We enjoyed mind-blowing landscapes from the hills to the valleys, beautiful tomato galayet bandora cooked over fire on the roadside by Ramzi, and we were so lucky to be welcomed to enjoy a mansaf feast with our new friend Saif. We definitely saved the best episode until last for you... Enjoy! 
    ---------
     


    Order a copy of Chasing Smoke
    Follow us on instagram @honeyandco
    Sign up to our mailing list to be the first to hear about new events 
    Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com  
    Follow Ramzi Hanafieh @Ramzi_Hanafieh and @Saif.Khlaifat85 and adventure with them when you visit Jordan @JOnavigators  
    ---
    For knafe recipe:
    For the sugar syrup:
    400g  granulated sugar 
    230ml water 
    a squeeze of lemon juice 
    2tsp orange blossom water 
    For the crust:
    375g kadaif dough, air-dried till crisp 
    100ml sugar syrup 
    45ml oz water
    100g / melted ghee 
    For the filling:
    250g fresh mozzarella 
    250g hard mozzarella (the stuff you can grate) 
    To cook and serve: 
    30g melted ghee to brush the pan 
    ground pistachios 
    ---
    With thanks to:
    Our guests this week: Patsy @PatriciaNiven and @Ramzi_Hanafieh 
    As well as @Saif.Khlaifat85 who welcomed us into his family home to cook mansaf 
    Producer: Miranda Hinkley
    Audio Engineer: Paul Brogden
    Theme tune: Daniel Winshall 
    Head of Communications: Louisa Cornford 
    A special thank you to Polly Russell for donating her garden

    • 27 min
    S08E04 CHASING SMOKE: Israel

    S08E04 CHASING SMOKE: Israel

    We're back with the fourth episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our trip to Israel back in 2019 when travel was carefree. 
    In this episode we talk about our childhood memories of bonfires and barbecues growing up in Israel; we cook a whole aubergine on the fire with chilli garlic dressing, tahini and a charred egg yolk; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with Oshrat Yakutiel, our friend and Tel Aviv cafe owner, who joined us with her family on one of our cookbook shoot days in Israel.
    There's burnt potatoes in bonfires, fire pits, sun stroke, giant steaks and tips on how to avoid exploding aubergines... Enjoy! 
    This episode was recorded in April 2021. 



    ---------
    Order a copy of Chasing Smoke
    Follow us on instagram @honeyandco
    Sign up to our mailing list to be the first to hear about new events 
    Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com  
    Follow Oshrat @Osh_Posh and visit @Cafe_Yael 
    ---
    For the whole burnt aubergine:
    2 aubergines

    50g / 1¾ oz tahini paste

    50ml / 1¾ fl oz ice-cold water
    2 egg yolks from beautiful eggs
    For the lemon, chilli and garlic dressing:
    1 red chilli, deseeded and finely chopped
    1 green chilli, deseeded and finely chopped
    3 large garlic cloves, peeled and finely chopped
    juice of 1-2 lemons
    1 tsp table salt

    1 tsp ground cumin

    1 tsp caster sugar
    2 tbsp olive oil
    1 bunch of parsley, leaves picked and chopped
    ---
    With thanks to:
    Our guests this week: Patsy @PatriciaNiven and Oshrat @Osh_Posh
    Producer: Miranda Hinkley
    Audio Engineer: Paul Brogden
    Theme tune: Daniel Winshall 
    Head of Communications: Louisa Cornford 
    A special thank you to Polly Russell for donating her garden 

    • 34 min
    S08E03 CHASING SMOKE: Turkey

    S08E03 CHASING SMOKE: Turkey

    We're back with the third episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our trip to Gaziantep in Southern Turkey in search of the perfect kebab. 
    In this episode we cook our version of Adana kebab, a recipe that is very famous in Turkey and that every restaurant has their own version of; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with Erdem Hösükoğlu who so kindly showed us around Gaziantep in 2019 and got us into all the best kitchens!
    We talk about Sarit's control-freak-ness when it comes to boarding passes; the pride, passion and amazing produce we came across in Gaziantep; and we road test our new ziir knife that we picked up on the trip and have been too scared to use since. Enjoy.
    ---------
    Order a copy of Chasing Smoke
    Follow us on instagram @honeyandco
    Sign up to our mailing list to be the first to hear about new events 
    Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com  
    ---
    For the Adana Kebab recipe:
    700 g / 1 lb 9 oz lamb shoulder meat (or 20% fat lamb mince)
    1 red pepper, deseeded and sliced
    1 red chilli, halved, deseeded and sliced
    2 onions, peeled and roughly diced
    5 garlic cloves, peeled
    1 large bunch of parsley, leaves picked
    2 tsp table salt
    1 tsp baking powder
    1 tbsp ground cumin
    1 tbsp sweet paprika
    ½ tsp ground allspice (pimento)
    vegetable oil for shaping
    ---
    With thanks to:
    Our guests this week: Patsy @PatriciaNiven and @ErdemHosukuglu
    Producer: Miranda Hinkley
    Additional Production: Claire Crofton
    Audio Engineer: Paul Brogden
    Theme tune: Daniel Winshall 
    Head of Communications: Louisa Cornford 
    A special thank you to Polly Russell for donating her garden 

    • 28 min
    S08E02 CHASING SMOKE: Greece

    S08E02 CHASING SMOKE: Greece

    We're back with the second episode in our series about our new book CHASING SMOKE.
    For the next few weeks we'll be sharing travel stories with you around the Levant, cooking recipes from our trip and catching up with some of the friends we made in each of the countries that we visited.
    This week we're chatting about our many trips to Greece and specifically our travels to Thessaloniki in 2019. Greece is a very special country to us and Thessaloniki is such an amazing town, not so much a tourist destination, but it should be! In this episode we cook octopus on the grill with a beautiful paprika aioli; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with our own Gena Deliyannis who used to work with us at Honey & Smoke and was instrumental in planning our trip – she is now living back in her homeland so we catch up on what's hot in Greece right now.
    We talk about our hunt for the perfect gyros, our misinterpretation of the meaning of antikristo lamb, our visit to a women's cooperative in the hills, and all the ways you can cook an octopus. Enjoy.
    ---------
    Order a copy of Chasing Smoke
    Follow us on instagram @honeyandco
    Sign up to our mailing list to be the first to hear about new events 
    Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com  
    ---
    For the Octopus Recipe
    1 large octopus (defrosted)
    For the braising liquor

    1 plum tomato, quartered
    1 red onion, quartered
    1 tsp whole cumin seeds
    1 tsp whole black peppercorns
    4 garlic cloves, halved
    1 chilli, halved lengthways
    2 bay leaves
    a few sprigs of sage
    4 tbsp red wine (or use white, if there’s some open, or 2 tbsp brandy)
    For the marinade
    1 clove of garlic, thinly sliced
    8 sage leaves, roughly chopped
    1 tsp smoked paprika
    a sprinkle of chilli flakes
    3 tbsp olive oil
    For the paprika aioli
    1 egg yolk
    1 small clove of garlic, minced
    ½ tsp smoked paprika
    ½ tsp sweet paprika
    a pinch of salt, plus more to taste
    2 tsp rice vinegar (or light white wine vinegar)
    100–120 ml / 3½ –4¼  fl oz vegetable oil
    juice of ½ lemon
    ---
    With thanks to
    Our guests this week: Patsy @PatriciaNiven and Gena Deliyannis  
    Producer: Miranda Hinkley
    Additional Production: Claire Crofton
    Audio Engineer: Paul Brogden
    Theme tune: Daniel Winshall 
    Head of Communications: Louisa Cornford 
    A special thank you to Polly Russell for donating her garden 

    • 29 min

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