George Monbiot wants to turn the global food industry on its head – from radical changes in farming practices to 3D-printed steaks. The prolific writer, environmental activist, and rewilder, explores this and more in his latest book, Regenesis.

Then it's time to meet an eccentric, little-known modernist architect who fought conventions and eschewed publicity: Bill Lucas. His friends and colleagues Peter Longeran and Julie Cracknell join Blueprint to find his traces in Australian architectural history. 

Afterward, resident chef Annie Smithers joins us for another edition of Kitchen Rudimental. This time, she schools us in the five 'mother sauces': béchamel, velouté, espagnole, hollandaise, and tomato.

And then it's time for a little bit of magic. Colin Bisset gives us the design history of the magician's wand.

George Monbiot's culinary regenesis, and a utopian architect

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Breaking news: Vikings enjoyed cinnamon buns

Why is vanilla a byword for boring? How did peppercorns end up next to salt on every western table? Did you know the Vikings were rather partial to cinnamon buns? Food writer Eleanor Ford explores the rich history of spices. 




Can churches solve the housing crisis?

The Australian housing crisis rolls on with profound effect. From low-income families, to the elderly, to renters facing rent increase after rent increase. Against this backdrop, we head to Marrickville in Sydney's inner-west where a daring new housing development may provide a path forward.




Bruce Pascoe’s object of desire - Nadgee IV

Writer Bruce Pascoe shares the many stories that bind him closely to his boat and the river.




The magnificence of Broughton Hall 

It started as a paddock and became a wonderland of terraced botanical displays, intricate parterre, maze-like pathways and spectacular colour. Join Tim Entwisle as he explores the beauty of Broughton Hall.

Viking cinnamon buns, Bruce Pascoe's object of desire, and can churches solve the housing crisis?

Paul Bangay tours the Murdoch family farm, and the meat name game heats up

From ancient Roman aqueducts to futuristic vertical farms, how can we blend historical wisdom and cutting-edge technology to make our cities resilient places to live? 

What would food writer Hetty Lui McKinnon eat if it was her last day on Earth?

And a writer takes us on a tour of his beloved Queensland coastal town.

Future-proofing our beloved cities, and Hetty Lui McKinnon's last meal

Stretching for 170 kilometres and soaring 500 metres into the sky, how does The Line rank among the most grandiose architectural efforts in history? The story behind a Vogue editor's beloved Chanel jacket; and who wields the real influence when it comes to the world of social media food influencers?

Saudi Arabia’s 'The Line' and architectural megalomania

Re-inventing the suburban backyard with regeneration and community in mind; re-designing the nature strip; Elizabeth David's Gratin Dauphinois and Besha Rodell's love of vintage glassware.

George Monbiot's culinary regenesis, and a utopian architect

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