Nourish by Spinneys

In the second episode of Nourish by Spinneys, co-host Devina Divecha speaks to executive chef of Teible, Carlos Frunze. This chef loves fermentation for its ability to transform flavours and to ensure zero wastage in his kitchen. 

While standing in the Teible kitchen with his team and equipment creating magic, Carlos talks about his journey into the world of food and how his Michelin Bib Gourmand restaurant has a menu that truly considers the environment.

In the first episode of Nourish by Spinneys, co-host Devina Divecha speaks to the Arab world’s first pitmaster, Hattem Mattar. His passion for BBQ is infectious, and it results in a raw and honest chat about how BBQ can save the world.

You’ll also hear about one of Spinneys’ trusted beef suppliers, Stanbroke, from where we source Diamantina Wagyu, Angus and organic beef for our SpinneysFOOD brand. Stanbroke is a fully integrated family-owned business based in Queensland, Australia, where sustainability, animal welfare and quality is at the forefront. It's all about the big grill!

Welcome to Nourish by Spinneys, the podcast which promises to inspire you to eat well and live well. We’d love to welcome you to a space where we hope to nourish your heart and soul.

We’re launching our first episode on October 25, so that’s just a week away! We’ll have new episodes every two weeks after that, so stay tuned.