Show Notes
Welcome back to Sensing Up! Our guest today, Laurent Dubois – a Meilleur Ouvrier de France since 2000 – is renowned for his exceptional cheese shops, Fromagerie Laurent Dubois. People from far and wide queue for his unique and edible works of art.
Don’t miss this delicious episode, as Laurent shares the art of crafting exquisite cheese and the secrets behind his success.
Show Notes
Today on Sensing Up, we’re joined by the incredible wine professional, Dan Coward from Alkina Wine Estates.
Dan has led an exciting wine journey that includes Alkina’s award of the 2022 Innovative Winery of the Year.
Known for his personable nature, Dan’s storytelling prowess adds an extra layer to his charm. Talking wine with him today is a journey through unexpected places and tales. His talent for this may come from his formative education in modern history at Oxford University.
Join us as we uncover some of the fascinating intersections between history and winemaking and more.
Show Notes
In this episode, Valerie is joined by Thibaud Dupin from La Fromagerie Du Louvre. Thibaud shares insights into his role and reminisces about his time in Australia, where he worked at the popular Melbourne venue, Milk The Cow.
Explore the fascinating connection between wine and cheese, as Thibaud’s passion for raw and authentic products unfolds. Whether you’re a connoisseur or a casual enthusiast, this episode promises a sensory journey through history, culture, and culinary delights in the heart of Paris.
Show Notes
In this episode of Sensing Up, Valerie engages in a conversation with Denis Kaser, the head of international marketing for Le Gruyère AOP.
Both currently in Brisbane, Valerie has just concluded a series of cheese masterclasses, featuring the renowned Swiss cheese, Gruyere, paired with delightful chocolates. Denis, who has dedicated the last 5 years to the Gruyere consortium, shares his journey from the corporate world to advocating for this ancient and traditional cheese worldwide.
As Gruyere was crowned the World’s Best Cheese at the World Cheese Awards last year, Denis takes us behind the scenes, shedding light on its impact on the countless individuals dedicated to preserving the essence of Gruyere.
The episode explores what to drink, eat, and pair with Gruyere, delving into the reasons behind its distinctive terroir-based characteristics. Denis shares insights into what he describes as a rebirth and a reckoning with life as it should be—a sensory-rich conversation that captures the essence of Gruyere.
Show Notes
In this episode, Valerie is joined by Michael Downer, an award-winning young winemaker and co-host of her masterclasses. Discover Michael’s journey from winning the Young Gun of the Wine Award in 2017 to becoming Head Winemaker of Murdoch Hill Wines. Michael challenges the norm by exploring cooler expressions in the Adelaide Hills, shaping his cutting-edge Artisan Series wines.
Tune in for a sensory experience like no other. Whether you’re a wine connoisseur or a novice, this episode promises to tantalise your taste buds and ignite your passion for wine.
Show Notes
Explore the regal world of Champagne with Jean de Castelnau, export manager for the historic Champagne House, Maison Louis Roederer. Founded in 1776, this family-owned house has crafted fine wines for over two centuries.
Valerie delves into Champagne’s rich history, culture, and traditions with Jean. From the iconic Prestige Vintage Cuvée, Cristal, commissioned by the Tsar of Russia in 1876, to Cellar Master Jean-Baptiste Lécaillon’s commitment to sustainable viticulture, Roederer preserves Champagne traditions with care.
Enjoy this episode as they uncork the essence of Champagne!
“Waiting, patience, questioning nourish creation, reveal it and sublimate it. This is how our great Champagne wines are born.” — Frédéric Rouzaud, Chairman and CEO (7th Roederer’s generation).
Show Notes
Coming to you from the tiny Italian town of Bra – in Piemonte – we dive back into the timeless world of cheese, celebrated at Slow Food’s biennial event. It’s a cheese lover’s paradise. Slow Food cherishes local food cultures, opposes fast food, and rekindles our connection with food.
Our guest today, Jules Mons – a prominent figure in the cheese world – represents the third generation of the Maison Mons. His uncle, Hervé Mons – a renowned affineur and MOF (‘Meilleur Ouvrier de France’ or ‘Best Craftsman of France’) – guided Valerie in her early cheese endeavours.
Join us today as we uncover the rich history and traditions of cheese and savour their stories. Food enthusiasts, don’t miss this episode.
Show Notes
Indulge your senses and embark on a captivating journey into the world of premium chocolate in this episode of Sensing Up. Join host, Valerie Henbest as she sits down with Vicki Papazaharias – Founder of Adixions Luxe Chocolate.
Vicki’s love affair with premium chocolate began in her childhood, sparking a lifelong commitment to her craft. In the process, she’s embarked on culinary odysseys from Melbourne and Paris and back. These have been instrumental in refining her skills and enabling her to create chocolate experiences that go beyond the ordinary.
Her journey offers a compelling narrative, mastering the art of chocolate and infusing it with a sense of purpose and innovation that captivates the palate and imagination.
This episode invites you to explore how good quality chocolate can be appreciated with the same fervor as fine wine or artisanal coffee. Vicki’s dedication to her craft is a testament to the power of passion, perseverance, and an unwavering commitment to excellence.
Join us on this mouthwatering journey with Vicki Papazaharias and rediscover chocolate in a whole new light.
In this episode of Sensing Up, Valerie sits down with Kym Masters, the Founder of Section28.
Kym’s passion for cheese and his desire to translate regional flavours is evident throughout the episode. His dedication to making a difference in the Adelaide cheese market has undeniably paid off – after a remarkable career transition from banking to artisan cheese.
The episode explores cheese as a vehicle with a language of its own. Kym and Valerie discuss how it can be a means of communication, introducing new vocabulary and ideas to the palate.
Listeners are invited to partake in a sensory experience by enjoying the very same cheeses before, during or after the episode – creating an opportunity to explore your own palate alongside the conversation.
Join us in an intriguing look at cheese as a tool of language and sensory experience.
