Στην εκπομπή αναρωτιόμαστε πόση φυσική χωράει σε μια κουζίνα, ξεφυλλίζουμε 40 τεύχη του Grape και ταξιδεύουμε μέχρι τη Μονεμβασιά.
- Η Θάλεια Καρτάλη και η Πηνελόπη Κατσάτου, δημιουργοί του Grape, της πρώτης οινικής free press εφημερίδας, ήρθαν στο στούντιο για μια συζήτηση με θέμα το κρασί.
- Στο στούντιο ...
"The Sweet Life" welcomes chef Stella Spanou, who introduces listeners to the rich cuisine of Thrace and Macedonia. The talented cook speaks about her collaborations, her experience as a culinary instructor, and her books, which showcase local gastronomy and the regional cuisines of Greece.
Also...
Guest on the program “The Sweet Life” was Michalis Boutaris, who spoke about the initiative of the Yiannis Boutaris Foundation to establish the first Wine Library in Greece, located in Naoussa.
As he explained, the Library aims to offer educational programs and provide a practical solution for the...
From Naousa and Zakynthos to China, Portugal, and Germany, “The Sweet Life” took us on a journey of flavors and traditions.
– In the studio, we welcomed Michalis Boutaris, Secretary of the Boutaris Foundation, who introduced us to BIBON, Greece’s first Wine Library, set to open its doors in Nove...
Carolina Doriti – writer, chef and culinary historian – opens the door to Athens’ aromatic backstreets, where recipes become living archives of migration, art and memory.
Errika Chaidemenaki, olive-oil sommelier, uncovers the poetry and science inside every drop of Greece’s “liquid gold” – i...
Coffee, wine, beer, love, and pastourmas “blend together” in our two-hour gastronomy and nutrition show.
– We welcome to the studio the award-winning oenologist, chemist, wine taster, and author Maria Tzitzi, together with her novel of passion and intoxication “On Wines and Loves.”
– Wine journa...
Guests of the episode:
Maria Netsika, oenologist and chemist, on Wine Club THESSALONIKI ’96 — one of the oldest wine clubs in Greece — celebrating its 30th anniversary.
Aris Tselepos, on the wines of the Peloponnese making their way to Thessaloniki.
Panagiotis Papadopoulos from Open Farm ...
On this episode of "The Sweet Life," we served pistachios from Aegina, crispy chickpea fritters with almond and garlic from Nisyros, slow-cooked chicken from Ithaca, pretzels, and a fine selection of German and Greek beers.In the studio, we welcomed Karolina Doriti, who has been cooking professionally...
In the first part of the program, we travel to enchanting Cairo and meet chef Dimitris Koutsonikolas, known in the land of the Nile as the “ambassador of Greek cuisine.” He introduces us to Egyptian gastronomy, guides us through the streets of Cairo, and takes us into the kitchen of the Egyptian Gre...
We sample skaltsotseta, sartsa, meatballs, and lamb fricassée with boiled wild greens, along with shrimp giouvetsi. The first three dishes take us to the “Flower of the Levant” — Zakynthos — while the last two lead us all the way to… Helsinki. All this in the show's final episode for August.
Guest in the stu...
Kostas Spiliadis, one of the most emblematic ambassadors of Greek gastronomy and culture worldwide, was the first guest on “The Sweet Life” on Friday, 8 August. He spoke about his acquaintance with Mikis Theodorakis, his initiative to include Theodorakis’ symphonic works in two landmark concerts in Mo...
On Friday, 1 August, "The Sweet Life" flowed in a distinctly wine-driven rhythm. The spotlight was on Greek wine in all its dimensions, with special guest Yiannis Karakasis, Master of Wine—one of the foremost experts in the field. The conversation delved into the growing global presence of Greek vineyards, t...
On this episode of "The Sweet Life" we dedicated the show to an island deeply affected by wildfires: Cyprus.We spoke with winemakers from fire-stricken areas, including Markos Zambartas of Zambartas Winery in Agios Amvrosios—a village hit hard by the flames—and Minas Mina from Kyperounda Winery. The...
In the studio, chef Giorgos Antonellos took us on a flavorful journey to Kefalonia through recipes, traditions, and local stories. From lagoto to the secrets behind the village-style meat pie, he explored how a modern approach to gastronomy can act as a cultural vehicle and open new paths toward the...
''Students from Aristotle University of Thessaloniki (AUTH) reconstruct the prehistoric table using charred seeds uncovered during excavations.
Fish, grains like wheat and barley, as well as millet — domesticated in China as early as the 7th millennium BC — lentils, peas, grass peas, bitter vetch, fig...
In the studio, agronomist Chrysoula Christia — member of the organizing committee of the “Oinoxeneia of Aigialeia” Festival — joins us to talk about this unique event and the remarkable destination that is Aigialeia.
Yiannis Karvelas, agri-food business consultant, introduces us to the past and fut...
Haris Charalambidis from Gastronomy Essentials introduces us to “Le Grand Livre de la Mer”, the iconic French culinary edition by Alain Ducasse Editions — now available in Greek and distributed in Greece and Cyprus. This monumental work, known as the “Bible of Seafood,” is a cornerstone of French ga...
Strap in for another unpredictable ride with "Listen and See, Look and Hear", the show that dives into the bizarre, the curious, and the completely unexpected. Nikolas Angelidis and Grigoris Nanis bring you real stories that sound like fiction:
Which country pays sky-high wages—and why are people l...
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