Hosts Tiffany Eslick and Devina Divecha look back at some of their favourite moments from the third season of Nourish by Spinneys.

Tiffany Eslick and Devina Divecha sit down with Chef Christophe Devoille for our season finale. They talk about his journey from working for Chef Alain Ducasse to becoming Executive Pastry Chef at the Atlantis The Royal. They then witness a Chef Christophe masterclass where he shares his cooking tips while making a historic French dessert, île flottante.

Co-host Tiffany Eslick sits down with Ahmad Al Marri, founder of Canvas Gelato, one of the UAE’s favourite ice cream brands. They indulge in some delicious ice cream for breakfast, made with Discover by Spinneys’ Scottish strawberries. They also talk about the origins of Canvas Gelato, how they come up with extraordinary flavours, and the evolution of the culinary scene in Dubai.

Co-host Tiffany Eslick sits down with Kimberly Rose Kneier, Director of Wellness at COMO  Shambhala Estate in Bali. They talk about the Estate’s personalised approach to wellness, traditional Chinese medicine, and the principles behind her R.E.A.L. diet philosophy.

They also talk about women’s health and menopause, and how it can be an empowering transition for women. Kim and the team were in Dubai a few weeks ago to celebrate the Estate’s 20th anniversary.

Read about Tiff’s visit to COMO Shambhala Estate last year.

Co-host Tiffany Eslick sits down with Roar Fitness’ Sarah Lindsay and Jordan Bunting to understand the importance of strength training and how it helps build confidence and resilience. They share why it’s so important to integrate training, nutrition and recovery, and share some tips of beginners.

Roar Fitness was founded in London by Sarah Lindsay and Rich, and they opened in Dubai last year. If you’ve been thinking about strength training or want to understand why a holistic approach is necessary for fitness, this episode is for you!

Co-host Devina Divecha sits down with Chef Jitin Joshi, Chef Partner at Revolver Singapore’s first outpost in Dubai. They talk about his journey from aspiring doctor to acclaimed chef, Revolver’s live fire and open-kitchen approach to dining, and why they’ve installed a DJ mixer inside the kitchen! Chef Jitin also talks about creating a legacy both within the culinary world and outside, and shares his tips for anyone entering the F&B space.

Join co-host Tiffany Eslick on a journey to Six Senses Zighy Bay in Oman, where she sits down in their organic garden with Executive Chef Walter Butti and Chef Marco Pohlner, Chef de cuisine for Sense on the Edge, situated 290 meters above the Gulf of Oman. They talk about their revamped 12-course dining menu as well as the property’s commitment to sustainability, with a focus on local produce.

Co-host Devina Divecha continues her conversation with Chef JP Anglo at Konya Filipino Eatery with details about the dishes they tried from the chef himself.

Co-host Devina Divecha sits down with Chef JP Anglo at his restaurant, Kooya Filipino Eatery in Dubai Marina. Before coming to the UAE, Chef JP became known for his restaurant Sarsa in the Philippines, as well as numerous collaborations in Dubai and around the world.

He talks about his dream to get Filipino food known globally and enjoyed by everyone, how fatherhood has changed his perspective and his new ready-to-eat line.

Next week, we’ll have a bonus video episode with more details on the dishes you’ll hear about on the episode. You should also check out Devina’s conversation with Filipino food historian Ambeth Ocampo.

Co-host Devina Divecha sits down with Chef Sara Aqel, who recently won Best Chef in the One Knife Category for her latest venture, Dara Dining. Chef Sara has worked at the Burj Al Arab and at Torno Subito with Chef Massimo Bottura. She then went on to become chef de cuisine at Fi’lia which received a Michelin Bib Gourmand and a place in Gault & Millau within just a year of its opening.

She talks about her journey leading to Dara Dining, and shares a lot of actionable advice for anyone building a career in F&B.