Season to Taste.

Octopus has somehow become one of those ingredients people love ordering but rarely cook at home. In this episode, I'm talking about why it's much easier than most people think, how a simple pot of aromatics does most of the work, and all the different ways you can use it once it's cooked, from grilling to sandwiches and salads. We also get into why certain foods feel intimidating, how...

When did meal prep become synonymous with dry chicken, plain rice, and punishment? In this episode, I'm talking about why meal prep has a branding problem and why preparing food ahead of time should be about making life easier, not making food boring. From flavour-first cooking and flexible ingredients to the way social media has shaped our perception of meal prep, this is a conversation about...

This week, we’re talking about the ingredients that quietly build a kitchen. From olive oil and garlic to tomatoes, Parmesan, anchovies, and lemons, these are the staples that shaped the way I grew up cooking and eating. We’ll talk why simple ingredients matter more than complicated recipes, and how a well-stocked pantry can feel both practical and deeply comforting. Because sometimes cooking star...

This one’s about more than dessert. In this episode, I talk about chocolate mousse a simple three-ingredient recipe that somehow holds some of my strongest childhood memories. From sneaking chocolate ice cream after dinner to my Nonno’s undeniable sweet tooth (despite being diabetic), and a Christmas where we all ate so much mousse we practically fell asleep at the table. We get into why some reci...

Brussels has no shortage of beautiful coffee shops but lately, they’re starting to feel… identical. In this episode, I talk about the rise of aesthetic café culture, why so many places follow the same formula, and what gets lost when every menu and interior starts to blur into one. From specialty coffee roots to Instagram-driven design, this is a conversation about originality, identity, and what...

This week isn’t a recipe, it’s a conversation. Why do so many restaurants try to be everything at once? Burgers, pasta, steak… and sushi? When did menus become a checklist instead of a point of view? And while we’re at it what’s with the 90-minute dining slot? In this episode, I talk about restaurants focusing on mastery over variety, why I believe doing one thing well is more powerful than doing...

This isn’t my Nonno’s bolognese that recipe stays in the family. But it’s the closest thing. In this episode, I talk through my ragù: stewing beef, red wine, rosemary, passata, and hours on low heat until everything falls apart. It’s a sauce built on patience rather than complication. We’ll talk about learning by watching instead of reading, standing next to him in the kitchen while he cooked with...

A good steak doesn’t need a performance. In this episode, I talk through how I cook a sirloin - salt, pepper, high heat and why I prefer it blue. From growing up with Belgian food culture and loving steak tartare, to the frustration of ordering blue at restaurants that don’t quite trust you, this is about simplicity, confidence, and the way we’ve started to overcomplicate food. Why are we so afrai...

There’s something different about the smell of a whole chicken in the oven. In this episode, I talk through how I roast a chicken stuffed with rosemary, lemon, and garlic and why it’s one of the most comforting smells from my childhood. From Sunday kitchens to using every leftover for chicken mayo sandwiches and salads, this is the kind of recipe that keeps giving. And a small tangent about Habibi...

Homemade pasta dough is simple: flour, eggs, and time. But for me, it’s also memory — spaghetti bolognese at the table with my Nonno, loud Sundays, and learning that the best food isn’t measured. In this episode, I talk through how I make pasta dough by feel and why “from scratch” cooking feels like it’s having a cultural moment again.

Before we start seasoning, I wanted to explain what this is. Season to Taste is a podcast about cooking by feel. In this episode, I talk about why I’ve never been good at writing recipes down, why “season to taste” is the most important line in any recipe, and what you can expect from this space. Each episode, we’ll start with something I’m cooking and then zoom out into memory, mood, and what foo...