Your go-to source for the latest cheese trends, stories, and expert tips. From rare finds to perfect pairings, we’ve got all the cheesy news you need!
From actress to entrepreneur, Tori Dixon-Whittle has built a life defined by creativity, resilience and reinvention. In this episode of Sensing Up, she joins host Valérie Henbest to share her extraordinary journey—from the stage to hospitality, design and now writing. With honesty and energy, Tori reflects on motherhood, building businesses and...
Duncan Welgemoed is not your average chef. A rule-breaker with a passion for bold flavours, he’s worked in Michelin-starred kitchens, reinvented Adelaide’s dining scene and cooked for rockstars. In this episode, Valérie sits down with Duncan to uncover his journey from South Africa to the UK and ultimately, to Africola....
Award-winning chef and restaurateur Karena Armstrong has spent over a decade celebrating South Australia’s Fleurieu Peninsula through her food. As co-owner of The Salopian Inn and co-director of Tasting Australia, she champions the three Ps—place, produce and people—while crafting fiercely local, seasonal cuisine. In this episode, Valérie explores Karena’s food...
Renowned as the Father of Fusion Cuisine, Cheong Liew has shaped contemporary Australian food with his bold flavours and cultural storytelling. In this episode, Valérie Henbest delves into Liew’s journey—from his Malaysian roots to pioneering fusion cuisine in Australia. Discover how a self-taught chef blended Greek, Malaysian, and European influences...
Join host Valerie Henbest, renowned cheese expert and owner of the Smelly Cheese Shop - in the famous Adelaide Central Market - for a curated selection of Season 2's most compelling moments. A recipient of the French National Order of Agricultural Merit Award, Valerie brings her extensive expertise in cheese...
Join Valérie Henbest as she explores the Adelaide Hills with renowned chef Kane Pollard.
Step into a world of wine, cheese and culture with Pierre-André Imbert - French Ambassador to Australia.
Travel back to the origins of Paris’s legendary Berthillon ice cream with Muriel Delpuech. Discover the secrets behind the family business that’s been enchanting taste buds since 1954. From creamy classics to vibrant fruit sorbets, learn how Berthillon continues to craft some of the world’s best ice creams. LISTEN HERE
Join Valérie Henbest in New York City for an inspiring conversation with Elizabeth Chubbuck, Chief Strategy Officer at Murray's Cheese.
Step into Parisian paradise with Virginie Boularouah, a third-generation cheesemonger. Learn how Virginie’s dedication to raw milk, seasonal production, and animal welfare shapes her two beloved shops in Montmartre. Dive into a conversation that celebrates tradition, craftsmanship, and the timeless art of cheese making in France. LISTEN HERE
In this episode, Valérie transports us to the Australian Embassy in Paris for a captivating conversation with Katherine Witbreuk.
Valérie chats with Karin Greenslade, owner of Sea Dragon Lodge, about her journey from Germany to owning a stunning property near the island's lighthouse.
Valérie travels to Melbourne to meet with Josefin Zernell, the co-founder of Mörk Chocolate. Together, they dive into their journey creating Australia's first specialty hot chocolate brand - blending Swedish heritage with Melbourne's vibrant coffee culture. From Josefin's passion for chocolate to the brand's emphasis on traceability and unique origins, discover...
In this episode, Valérie Henbest sits down with Jeremy Hulsdunk, one of the key figures behind Five Senses Coffee. Fresh from the Good Food and Wine Show in Perth, Jeremy shares the inspiring journey of how Five Senses was born out of a passion for coffee and a commitment to positively...
In the episode today, Valérie travels to Tasmania - a food lover’s paradise - to chat with Daniel Leesong. Discover how Daniel, originally from Adelaide and with a corporate career in Canberra, made a bold leap into the world of artisanal cheese, chocolate, and wine with his wife Melanie. From...
