Nourish by Spinneys

“Turning a wreckage into something sweet,” with Faim's Nadia Parekh

Hosts Tiffany Eslick and Devina Divecha are off to Business Bay to sit down with founder and cake-maker Nadia Parekh. They talk about Nadia's pivot from clinical psychology to food entrepreneur, and the lessons learnt from the closure of Mélange and the launch of Faim. They also taste three of Nadia's signature cakes: The Quarantine (Chocolate salted caramel), Everybody's Birthday Cake (Chocolate praline and cereal) and the Jaded (Olive Oil, lemon, mascarpone and mixed berries). Chapters: 0:00 You can't control things outside! 3:31 From clinical psychology to cakes 6:15 Becoming a food entrepreneur 15:11 Pivoting after Mélange 23:23 Behind Faim 27:20 Cake trends 36:23 We taste cake!

“I found my canvas in Dubai, the perfect place, the perfect spot, the perfect city,” with La Mar Dubai’s Chef Andreé Núñez

Co-host Devina Divecha sits down with Chef Andreé Núñez at La Mar by Gastón Acurio at Atlantis The Royal in Dubai. Chef Andreé talks discovering his love for cooking at an early age, and his dream to showcase Peruvian cuisine and its influences at La Mar. He also plates a tiradito, a beautifully-plated dish and brings together Japanese techniques with the power of Peruvian ingredients.

“Great partnerships are about how you resolve conflict,” with Chef Neha Mishra and Panchali Mahendra

Co-host Devina Divecha sits down the women behind Tezukuri, Chef Neha Mishra and Panchali Mahendra, CEO of Atelier House Hospitality for the first episode of 2026. The powerhouse duo talk about their shared passion for creating F&B concepts, and how their friendship evolved into a business relationship with Tezukuri. Chapters 0:00 Coming up... 4:23 Building a Friendship 8:18 Behind Tezikuri 14:52 Women in the Food Industry

“Bread is never Beyoncé,” with food writer Liam Collens

We're closing out the year with food writer and general counsel Liam Collens. Tiffany Eslick and Devina Divecha sit down for an all-pie breakfast with Liam at one of his favourite spots, Piehaus by 21Grams. They talk about Dubai's dynamic food scene and the challenges of restaurant criticism in today's age of attention. We'll be back in the new year with new episodes. Until then, happy holidays! Chapters 0:00 Coming up... 3:31 Dubai's dining scene 11:19 ‘Bread is not a course on its own’ 17:02 Building trust as a food writer 24:31 Growing up in Trinidad & Tobago

“I wanted to document recipes that are fading away or being appropriated,” with Hisham Assaad

Co-host Tiffany Eslick sits down at Mishkah with author (and clown) Hisham Assaad during his visit for the Sharjah Book Fair  a couple of weeks ago. Hisham shares his journey in food that traces back to his childhood growing up in a refugee camp in Lebanon, how he wants to record and preserve recipes that are fading away, and. how he got started with clowning! Hisham started his food blog,  ⁨cookin5m2⁩ , in 2013 and has since published two books—'Bayrut The Cookbook' in 2021 and 'Taboon' in 2024 celebrating his heritage and amazing recipes from Lebanon, Palestine and Syria. Chapters 0:00 Coming up... 3:53 Clowning 5:58 Cultural Identity through Cuisine 11:29 From Blog to Cookbook 13:39 Documenting Lesser-Known Dishes 16:52 The Impact of Tragedy 19:29 The Journey to Taboon 27:53 Sharjah Book Fair and Dinner at Mishkah