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Anna Rose, the National Manager of Earth Hour in Australia, talks to us about her passion for environmental campaigning, dealing with climate change sceptics and the role of women in safeguarding our planet.
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Tracey Tawhiao is an artist, poet, lawyer, mother and proud Maori woman who is empowering women in her community through her art projects. She explains why we are all inherently creative.
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A study has found a ‘passion for vodka’ has led to extraordinarily high rates of early death amongst men in Russia.
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Renowned pastry chef Vincent Gadan talks to us about the joy of rediscovering delicious and versatile pears
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The contrasts of Argentina’s fiery passion and Chile’s stylish cool make the perfect climate for a fascinating taste of South American charms.
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Masterchef Australia contestant and celebrity cook Marion Grasby joins us from Thailand, explaining her journey from budding journalist to passionate cook and how this led to her successful cook-at-home range.
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In this week’s episode we chat to Dr Sonja Walker about the effects of electronic devices on our kids health and wellbeing, Ken Duncan explains how he is using his passion to help make a difference to the lives of others and more.
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Author of mouthwatering cookbook ‘Desserts’, chef Lyndel Miller talks about her love of all things sweet and why they are her gifts of choice for loved ones. She also shares her favourite sweet recipes and the memories they evoke for her.
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President Barack Obama urged Americans to reject political “absolutism” and “seize the day” as he kicked off his second term.
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Celebrity chef and MiNDFOOD contributor Al Brown talks to us about his love of seafood. He shares his first food memories and how they sowed the seeds for a career in food.
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Sake master, Andre Bishop, takes us into the world of Japanese rice wine. A general interest in Japan blossomed into a passion for the country’s food and wine, he explains the do’s and dont’s when it comes to enjoying Sake.
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Self-taught cook Bill Granger’s passion for cooking helped him to launch a series of successful restaurants and cooking titles. He talks to us about his latest Easy cookbook and his relaxed approach to everyday food.
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