This week, we delve into the pleasure of ice cream whatever the season with founder of Happy Endings, Terri Mercieca. Also in the programme, Monocle’s Copenhagen correspondent Michael Booth meets chef and butcher, Michael Museth, at his restaurant and shop, Butcheria, dedicated to delivering high-quality-meat products to the city. Plus: Mae-Li Evans visits a new exhibition at Japan House London, ‘Looks Delicious!’, all about the art of hyper-realistic food replicas in Japan. See omnystudio.com/listener for privacy information.
Hello and welcome to the menu, Monaco radio's food and drink program.
I'm your host, Chiara Rimella.
Coming up, we delve into the pleasure of ice cream in whatever season.
There's so many different memories of ice cream that I don't know, it's just.
It really is a part of your life from the get go.
Also in the program, our Copenhagen correspondent meets an accomplished butcher in the city.
Our charcuterie production is like Nordic recipes and then we cure it the vegetarian way.
Plus we visit an exhibition dedicated to the quirky world of Japanese food replicas.
All that here on the menu on Monocle Radio.
Though most people might associate ice cream with summer, real aficionados of this dessert know that there's no wrong time to tuck into a scoop of the cold stuff.
Autumn may be well underway in the Northern hemisphere, but in Australia, things are about to warm up.
And that's the country where Terry Marcieca grew up and found inspiration for her brand, Happy Endings.
From golden gay time to frosty fruits, many of Australia's classic and nostalgia tinted ice creams and ice blocks get reinterpreted in her delicious and joyous creations.
Having started off her career in fine dining restaurants, Terry quickly realized that the dessert section was where she really belonged.
Soon though, she decided she wanted to bring the depth of flavor and quality of high end kitchen puddings to a wider public.
Today, her Happy Endings ice cream sandos are stocked in some of London's best delis.
Now she has written a book, the Happy Endings Cookbook, for people to experiment with making these inventive desserts themselves.
Terry joined me in the studio to talk all things ice cream.
Though I had to begin by asking her about her brand's cheeky name.
It does get a lot of giggles.