Sharpen your tastebuds, fine tune your eardrums, clear your nose and throat and keep your eyes wide open with Valérie Henbest, the French-Australian cheese expert and her esteemed guests.
S4E7
Valérie chats with Dilhan Fernando and discover quietly the attractive power of Tea and Cheese pairing... and a lot more!
Sensing Up is a space to slow down, pay attention and let the senses lead. Pour yourself a nice cup of Dilmah Tea and let Valerie and Dilhan take you to an enchanting world of artisanal products.
Valérie and Paddy Gilhooly of Thistledown Wines explore old vine Grenache, McLaren Vale terroir and the art of matching wine with mature cheddar.
Valérie Henbest chats with Bec Hardy and Richard Dolan about family legacy, McLaren Vale winemaking and a stunning pairing of Pertaringa Yeoman Shiraz with Époisses.
Valérie Henbest and Master of Wine David Gleave explore Grenache, terroir and the future of Australian wine, finishing with two outstanding cheese and wine pairings from Willunga 100.
Valérie Henbest chats with acclaimed wine writer Nick Ryan about the future of Australian wine, the art of tasting, and the magic of a perfect cheese and wine pairing.
Valérie Henbest sits down with caviar specialist Guy de Saint Laurent to explore the remarkable story of French farm caviar, its craft, history and the surprising pairings shaping modern gastronomy.
Valérie Henbest sits down with pastry champion Kirsten Tibballs to explore competitions, chocolate terroir, and the journey behind the world of fine chocolate.
Diplomacy meets gastronomy in this opening episode of Season 4. Valérie speaks with Vincent Hebrail from the French Embassy in Canberra about French–Australian agricultural ties, the journey of Roquefort into Australia, and the future of terroir and sustainability.
Purchase the cheeses you heard about in the Sensing Up Podcast directly from our shop! Surprise your partner, family and friends with your amazing cooking skills or gift mouth-watering cheeses to the aficionados in your social circle, they'll thank you for it.
