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).

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.

Good Quality Chocolate can be appreciated in the same way as wine and coffee.

In this episode of Sensing Up, Valerie sits with Vicki Papazaharias, founder of Adixions Luxe Chocolate.

Vicki's passion for premium, indulgent chocolate began as a sweet obsession as a child. She has since travelled to Melbourne and Paris to hone her skills.

Today she is a dedicated chocolatier working from her studio in Adelaide, as passionate as ever about creating unforgettable, decadent experiences with chocolate.

So next time you are munching on a piece of chocolate take time to appreciate it.

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.

Hello and welcome to Sensing Up, a podcast you need to listen to with your 5 senses!

My name is Valerie Henbest. I am French. I am Australian. I am on a mission to discover more about the senses and how they promote pleasure once you engage them and listen to them more carefully.

Each episode will give you a reason to listen, look, smell, touch and taste more effectively.

Special guests will share their own "Madeleine de Proust" moment - the memory they conjure up from a little cake, a special perfume, a piece of art or a particular piece of music.

Sharpen your tastebuds, fine tune your eardrums, clear your nose and throat, and keep your eyes wide open.

Join us for a journey through textures, flavours and aromas from our daily life.

Allow us to turn a mundane activity into a magical moment. Using your own senses AND many talented food and wine lovers from Australia and all over the world.

Sensing Up - a podcast on 'ideas worth tasting'!