Sensing Up

Valérie Henbest sits down with Nick Ryan — senior wine writer for The Australian, contributor to The World of Fine Wine, Halliday Magazine and The Robb Report, and one of the most compelling voices in Australian wine today. Nick inherited the column previously held by James Halliday for four decades. It is, as Valérie notes, a big pair of shoes to fill — though Nick's feet are more than equal to them. Their conversation moves through the full arc of a life shaped by wine: from a childhood sip of Château d'Yquem at a cancelled dinner party, to King's Cross wine shops and backstreet Paddington newsletters, to the pressures and pleasures of judging hundreds of wines in a single sitting. Nick reflects on the difference between tasting deeply and expressing what you taste — and why the second skill is rarer, and harder, than it looks. The discussion turns to the future of Australian wine, and Nick is both clear-eyed and quietly optimistic. The industry is undergoing structural change, not merely a market cycle, and the wines that will endure are those that hold the line — old vine Barossa Shiraz, Coonawarra Cabernet, the finest Chardonnay coming out of the Adelaide Hills — while the era of bulk commodity wine recedes. Terroir, provenance and restraint are the story now. Voltaire wrote that writing is the painting of the voice. Listening to Nick Ryan, the line feels less like a metaphor and more like a job description. About Our Guest Nick Ryan is the senior wine writer for The Australian, a position previously held by James Halliday for over forty years. He also writes for The World of Fine Wine, Halliday Magazine and The Robb Report, and is a respected wine judge at competitions across Australia. Follow his writing at theaustralian.com.au. Try It at Home: Beppino Occelli with a Barossa Field Blend As the conversation winds down, Valérie produces a wedge of Beppino Occelli — a Piemontese cheese aged beneath chestnut leaves, dense with crystals and carrying a gentle, washed-rind salinity — alongside a pour of the Forage Supply Company's Baby Face field blend of Shiraz and Grenache from the Barossa Valley. The match is immediate. The bright red fruit of the wine finds the faint sweetness at the edge of the cheese; the wine lifts, the cheese opens. Nick reaches for more of both. As Valérie puts it: pure happiness, and it could be just around the corner for you. Seek out the Beppino Occelli at Smelly Cheese Co., and any bright, medium-bodied Barossa blend will do the rest. About Valérie Henbest & Smelly Cheese Co. Valérie Henbest is a French-Australian cheese specialist, educator and importer born in Normandie — the home of Camembert. She oversees the import of more than ten tonnes of French cheese each month, sourced from small producers across France, and sells from the counter of the iconic Smelly Cheese Shop at the Adelaide Central Market. A judge at major dairy shows, a masterclass presenter, and the recipient of the French National Order of Agricultural Merit in 2023, Valérie was also inducted into the Guilde Internationale des Fromagers in Paris. Sensing Up is the natural extension of all of it — a space to slow down, pay attention and let the senses lead. Shop online at smellycheese.co — find us on Instagram and Facebook.

In this sumptuous episode of Sensing Up, Valerie Henbest sits down with Guy de Saint Laurent — a Frenchman whose career has taken him from yeast factories and foie gras kitchens to the world's most exclusive caviar farms. Guy shares the remarkable journey of French farm caviar, the science and soul behind producing it, and why Australia's culinary scene is fast becoming one of the most exciting in the world. Bring your five senses — and perhaps a glass of champagne. We begin with foie gras — what it is, how it's made, and why it has become so controversial. Guy explains the natural origins of the gavage process, traces its history back to migrating birds, and shares why champagne, not Sauternes, is his preferred pairing for cutting through that signature richness. From there, Guy walks us through his unlikely career — starting as an export manager for Le Saf, one of the world's largest yeast producers, before moving into foie gras with Rougier and eventually finding his way to the world of premium caviar with Sturia. It's a journey that took him from Normandy to Africa, Paris to China, and ultimately to the Gironde river in Bordeaux. The heart of the episode is the fascinating, little-known history of French farm caviar. After the Bolshevik Revolution, White Russian exiles living near Arcachon watched local fishermen throw away the eggs of the native Gironde sturgeon in disbelief — and taught the French how to make caviar. That tradition survived until overfishing forced a ban on wild sturgeon in 1982, which eventually led to the birth of France's first caviar farm and its first harvest in 1996. Guy walks us through the extraordinary effort behind every tin — from hatching and hand-sexing 20,000 fish a year via X-ray, to biopsy, firmness testing, hand-salting with 300-metre-deep mine salt, and the philosophy of postponing or cancelling a harvest entirely rather than releasing anything less than perfect. Nothing is wasted: the flesh goes to restaurants, the skin becomes leather or collagen for medicine. We also explore how caviar has changed. today's farm caviar is low-salt, mineral and delicate — a world away from the over-salted Caspian product of the 1950s that demanded vodka as a palate cleanser. That shift has opened up extraordinary new pairings: caviar on burrata with a drizzle of olive oil, caviar folded into beef tartare with a Bordeaux Merlot, and an unforgettable silent-table moment with a Château Palmer 1967. Finally, Guy reflects on Australia's booming culinary scene — a "pays de la cocagne," or land of plenty — and why caviar is a natural fit for a country blessed with world-class produce from every coastline and climate. About Our Guest Guy de Saint Laurent is an international luxury food specialist based in France. He began his career as an export manager for Le Saf before moving into premium food products — first foie gras with Rougier, then farm caviar with Sturia. Since 2017, Guy has led the international development of Sturia, a pioneering caviar producer based in the Gironde region of Bordeaux. He is a passionate advocate for unexpected pairings and a firm believer that Australia is one of the most exciting food destinations in the world. Try It at Home: Burrata with Caviar This is the showstopping yet simple dish Valerie and Guy served at their Cheese, Champagne & Caviar masterclass. Take a fresh burrata and cut it in half. Place each half skin-side down on a small plate and drizzle generously with a good extra virgin olive oil. Using a mother-of-pearl spoon — never metal, as caviar reacts to it — place a small quenelle of caviar on top. Serve immediately. Trust us. Connect & Learn More Find out more about Sturia Caviar at sturia.com. Follow Sensing Up for more episodes exploring food, wine and luxury gastronomy, and keep an eye on Valerie's channels for upcoming masterclasses and tasting events.

Valerie Henbest talks with chocolate royalty, Kirsten Tibballs, about her path from teenage apprentice to gold-medal-winning pastry champion and MasterChef Australia favourite.   They unpack the pressure of live competitions, the making of The Chocolate Queen TV series and how terroir, fermentation and farming shape the future of chocolate.    Savour Chocolate and Patisserie School In 2002, Tibballs founded Savour Chocolate and Patisserie School. Tibballs cited the local Australian market as "lagging" compared to the European market and so wanted to open an institution that offered the resources for Australian pastry chefs who could not afford to travel to Europe. As the owner and director of Savour Chocolate & Patisserie School, Tibballs runs the business. The school teaches a variety of classes on chocolate and patisserie. In 2013, Kirsten Tibballs expanded the Savour Chocolate and Patisserie School by launching an online platform featuring video tutorials designed for a global audience.[6] By 2024, the Savour platform hosts a comprehensive library of over 550 online classes. Savour Chocolate and Patisserie School has hosted numerous world renowned, industry-leading guest chefs who have conducted both hands-on and online classes. https://savourschool.com.au/about/ The Chocolate Queen Television Show The Chocolate Queen, a show aimed at home bakers, features accessible recipes along with innovative chocolate tips and techniques. The series, hosted by Kirsten Tibballs, premiered in 2018 and was broadcast both in Australia and internationally. Its success led to four additional seasons and the show was broadcast across 89 countries. https://www.sbs.com.au/ondemand/tv-series/the-chocolate-queen Cookbooks Kirsten Tibballs has authored three cookbooks. In 2012, she self-published Chocolate to Savour, which won the Best Photography Cookbook of 2012 award from Gourmand in the UK. In 2016, Tibballs released her second cookbook, Chocolate. In 2023, her third book, Chocolate All Day, was published. https://www.amazon.com.au/Chocolate-All-Day-Recipes-indulgence/dp/1922616885

A conversation that sits at the crossroads of diplomacy, agriculture and pure pleasure launches Season 4 of "Sensing Up". Valerie speaks with guest, Vincent Hebrail, the French Embassy's Counsellor for Agricultural Affairs in Canberra, about what it means to be French in Australia today—professionally and at the table. Vincent describes his work strengthening ties between the two countries across agriculture, food, forestry and fisheries, and reflects on how welcome he and his family have felt since arriving. Together, they celebrate the quality of Australian raw ingredients while acknowledging what is still missing from a French point of view, especially when it comes to charcuterie and raw-milk cheeses. Listeners will hear about the long lobbying battle that enabled Roquefort to enter Australia, the technical and financial barriers facing other raw-milk cheeses, and why market demand must justify the extra effort. The conversation then turns to the French system of geographical indications and how Australian regions—from the Barossa to Kangaroo Island—could harness similar ideas to tell stronger stories about their food and wine. Throughout, themes of carbon footprint, food waste and sustainable farming surface, reminding us that behind every bite of cheese and sip of wine lies a complex global system that can, and must, evolve. 

In this Season 4 trailer of Sensing Up, host Valerie Henbest invites you to listen with your 5 senses on high alert. To live life more fully. In short, she is on a mission to awaken and enhance pleasure in your life by simply paying more attention to it, using each and every one of your senses as often as possible. She also believes that "the more you know, the better it tastes." This new season features conversations with chefs, winemakers, food innovators, and artisans who turn the craft of making good food, good wine, and traditional products into a true art of the senses. Sensing Up is your invitation to be more present, trust your intuition, and let the flavours of each conversation linger a little longer, enriching your connection with the world around you. Season 4 is coming very soon — subscribe now on your favourite podcast platform and get ready to live life in every sense.

Join Valerie Henbest as she chats with Mary Hamilton, the 6th-generation CEO of Hugh Hamilton Wines - one of Australia's oldest wine families. Mary shares the fascinating 185-year journey from her great, great, great grandfather, Richard Hamilton, who established the first vineyard in South Australia in 1837, to the modern, innovative brand it is today. Discover how Mary, with a fierce sense of legacy and an unshakeable drive to innovate, is leading Hugh Hamilton Wines into a bold new era where heritage meets creativity and tradition is reinvented. Learn about the brand's unique 'black sheep' moniker, their wines with personality and Mary's key to success: "Being real and true to yourself."

Join Valerie Henbest in this episode of Sensing Up as she chats with Sam Allison, Director of Global Sales & Marketing at Sartori Company. Valerie recounts her first encounter with Sartori cheeses at a Fancy Food Show in Washington DC back in 2011, where an initial hesitation turned into a decade-long love affair with their exceptional range. Sam elaborates on the unique and inspiring journey of the Sartori adventure - from its roots in 1939 with Italian immigrant Paolo Sartori in Wisconsin, to its current status as a thriving family-run business known for its commitment to crafting the best cheese in the world.

Valerie Henbest welcomes Dilhan Fernando, CEO of Sri Lanka's iconic Dilmah Tea, to reflect on 40 years of family-led innovation and integrity in the global tea industry. From his father's pioneering legacy to adapting for future generations, Dilhan shares the sensory journey of tea, the challenges of climate change and how ethical business can drive meaningful impact.

From actress to entrepreneur, Tori Dixon-Whittle has built a life defined by creativity, resilience and reinvention. In this episode of Sensing Up, she joins host Valerie Henbest to share her extraordinary journey—from the stage to hospitality, design and now writing. With honesty and energy, Tori reflects on motherhood, building businesses and the art of turning life's chaos into purpose.

Duncan Welgemoed is not your average chef. A rule-breaker with a passion for bold flavours, he's worked in Michelin-starred kitchens, reinvented Adelaide's dining scene and cooked for rockstars. In this episode, Valerie sits down with Duncan to uncover his journey from South Africa to the UK and ultimately, to Africola. From his early days in high-pressure kitchens to shaping South Australia's food culture, this conversation is full of energy, insight and a little bit of chaos - just like his food.

Award-winning chef and restaurateur Karena Armstrong has spent over a decade celebrating South Australia's Fleurieu Peninsula through her food. As co-owner of The Salopian Inn and co-director of Tasting Australia, she champions the three Ps—place, produce and people—while crafting fiercely local, seasonal cuisine. In this episode, Valerie explores Karena's food journey - from working with industry icons to shaping one of the state's most respected dining experiences.

Renowned as the Father of Fusion Cuisine, Cheong Liew has shaped contemporary Australian food with his bold flavours and cultural storytelling. In this episode, Valerie Henbest delves into Liew's journey—from his Malaysian roots to pioneering fusion cuisine in Australia. Discover how a self-taught chef blended Greek, Malaysian, and European influences to redefine the culinary landscape.

Join host Valerie Henbest, renowned cheese expert and owner of the Smelly Cheese Shop - in the famous Adelaide Central Market - for a curated selection of Season 2's most compelling moments. A recipient of the French National Order of Agricultural Merit Award, Valerie brings her extensive expertise in cheese importation and aging to these insightful discussions with industry pioneers and artisanal producers.

Join Valerie Henbest as she explores the Adelaide Hills with renowned chef Kane Pollard. From foraging unique botanicals to mastering century-old cooking methods, Kane shares his journey in sustainability and seasonal cooking at Ondeen and Tasting Australia.

Step into a world of wine, cheese and culture with Pierre-André Imbert - French Ambassador to Australia. The episode today, toasts the 100th anniversary of the International Organisation of Vine and Wine and the unique ties between French and Australian terroirs and traditions. 

Travel back to the origins of Paris's legendary Berthillon ice cream with Muriel Delpuech. Discover the secrets behind the family business that's been enchanting taste buds since 1954. From creamy classics to vibrant fruit sorbets, learn how Berthillon continues to craft some of the world's best ice creams.

Join Valerie Henbest in New York City for an inspiring conversation with Elizabeth Chubbuck, Chief Strategy Officer at Murray's Cheese. From her rural Illinois roots to shaping strategies for one of NYC's most iconic cheese institutions, Elizabeth shares her unique journey and passion for food, language, and culture.

Step into Parisian paradise with Virginie Boularouah, a third-generation cheesemonger. Learn how Virginie's dedication to raw milk, seasonal production, and animal welfare shapes her two beloved shops in Montmartre. Dive into a conversation that celebrates tradition, craftsmanship, and the timeless art of cheese making in France.

Today, Valerie transports us to the Australian Embassy in Paris for a captivating conversation with Katherine Witbreuk.  Katherine, a Tasmania-born chef with Dutch heritage, shares her journey - from growing up with Dutch comfort food to her international experiences in Thai, Middle Eastern, and modern Australian cuisine. Katherine also provides a rare glimpse into her life at the embassy, where she enjoys views of the Eiffel Tower while cooking for dignitaries and diplomats. Tune in to explore the art of blending cultures through food, and hear how Katherine found her calling in the kitchen.

In this episode of Sensing Up, Valerie takes us to the breathtaking Kangaroo Island - a haven for food lovers and home to fascinating history and pristine wildlife. Valerie chats with Karin Greenslade, owner of Sea Dragon Lodge, about her journey from Germany to owning a stunning property near the island's lighthouse. Discover how Karin's hospitality background and love for food - including the unique Flammekueche - bring a fresh touch to the island. Plus, dive into the island's unique offerings—from Ligurian bees to award-winning spirits.

Valerie travels to Melbourne to meet with Josefin Zernell, the co-founder of Mörk Chocolate. Together, they dive into their journey creating Australia's first specialty hot chocolate brand - blending Swedish heritage with Melbourne's vibrant coffee culture. From Josefin's passion for chocolate to the brand's emphasis on traceability and unique origins, discover how Mörk Chocolate is shaping Australia's chocolate scene.

In this episode, Valerie Henbest sits down with Jeremy Hulsdunk, one of the key figures behind Five Senses Coffee. Fresh from the Good Food and Wine Show in Perth, Jeremy shares the inspiring journey of how Five Senses was born out of a passion for coffee and a commitment to positively impacting the people it touches. From his beginnings in WA to becoming a certified Q Grader and multi-award-winning barista, Jeremy discusses the evolution of coffee culture in Australia, the story behind Five Senses, and what makes their approach to coffee so unique.

In the episode today, Valerie travels to Tasmania - a food lover's paradise - to chat with Daniel Leesong. Discover how Daniel, originally from Adelaide and with a corporate career in Canberra, made a bold leap into the world of artisanal cheese, chocolate, and wine with his wife Melanie. From planting strawberries to winning prestigious cheese awards, Daniel shares the highs and lows of transforming a dream into reality. Tune in to explore the unique flavors of Tasmania, the challenges of starting multiple food businesses simultaneously, and the passion that drives the Leesongs' successful venture. 

This week, Valerie chats with Rose Kentish, a renowned South Australian distiller and winemaker. Discover Rose's journey from her upbringing on a farm near Mount Gambier to becoming a celebrated winemaker in McLaren Vale. Learn about her adventures in France, her passion for premium produce, and the fusion of creativity and chemistry in her craft. Tune in for an engaging conversation about life, family, and the art of distilling.

Today, Valerie interviews Gaëtan Chapon, General Manager at Long Paddock Cheese. Gaetan shares his journey from France to Australia and dives into the contrasts between French and Australian cheese-making. He reflects on his childhood food experiences, the evolution of Australia's food culture and the significance of tradition in food. Discover insights on raw milk, cheese awards and the Australian palate's adaptation to diverse flavors. Join us as Gaetan reveals his unique perspective on the future of cheese-making. 

In this episode, Valerie sits down with award-winning author, journalist and Food Safari host, Maeve O'Meara. They explore Maeve's lifelong passion for food, rooted in her Irish-Australian heritage and enriched by her global adventures. Maeve shares some of her early food memories, the evolution of Australian cuisine and her experiences as a journalist traveling the world. Listen to heartwarming stories of family, tradition and the unifying power of food that bridges cultures and generations.

Join us for the season one finale of Sensing Up! Valerie reflects on a remarkable journey featuring passionate artisans and their unique crafts - and shares many behind-the-scenes highlights of the season.  Enjoy this wrap of her sensory adventure, revisiting extraordinary experiences and inspiring stories. Perfect for lovers of cheese, wine, chocolate, culture, and so much more. 

Welcome to Sensing Up, where we explore the food world through our senses. Today, at the Salon du Fromage in Paris, we're joined by Juan Figueroa - a master of Spanish cheese. From the lineage of the Countess of Romanones, Juan's passion for crafting exceptional cheeses is rooted in tradition and heritage. Join us as we tune in to every sense, ready to embark on a sensory journey through flavours and aromas with Juan Figueroa.

Today we're at the heart of all things cheese - the Salon du Fromage in Paris - and joining us is none other than Jean-Charles Arnaud, a true titan of the industry. Jean-Charles Arnaud, the esteemed president of Arnaud-Juraflore cheese factories, brings a rich heritage to the table, with his family's cheese business tracing its roots back to the early 20th century. A connoisseur of all things cheese, John-Charles stands as a symbol of excellence in affinage and has also held the prestigious position of President of the National Institute of Origin and Quality (INAO) for many years - contributing significantly to the regulation and preservation of the authenticity and quality of French products. In this episode, we delve into the fascinating world of cheese with a true authority. From the secrets of affinage to the intricate processes that make each cheese unique, Jean-Charles Arnaud shares his unparalleled insights and experiences. Join us as we unravel the layers of tradition, craftsmanship, and passion that define the exquisite cheeses produced by Arnaud-Juraflore. Tune in for a flavourful conversation and discover the magic behind some of the finest cheeses in the world. 

Welcome back to Sensing Up! Our guest today, Laurent Dubois - a Meilleur Ouvrier de France since 2000 - is renowned for his exceptional cheese shops, Fromagerie Laurent Dubois. People from far and wide queue for his unique and edible works of art.  Don't miss this delicious episode, as Laurent shares the art of crafting exquisite cheese and the secrets behind his success.

Today on Sensing Up, we're joined by the incredible wine professional, Dan Coward from Alkina Wine Estates. Dan has led an exciting wine journey that includes Alkina's award of the 2022 Innovative Winery of the Year. Known for his personable nature, Dan's storytelling prowess adds an extra layer to his charm. Talking wine with him today is a journey through unexpected places and tales. His talent for this may come from his formative education in modern history at Oxford University.  Join us as we uncover some of the fascinating intersections between history and winemaking and more.

In this episode, Valerie is joined by Thibaud Dupin from La Fromagerie Du Louvre. Thibaud shares insights into his role and reminisces about his time in Australia, where he worked at the popular Melbourne venue, Milk The Cow. Explore the fascinating connection between wine and cheese, as Thibaud's passion for raw and authentic products unfolds. Whether you're a connoisseur or a casual enthusiast, this episode promises a sensory journey through history, culture, and culinary delights in the heart of Paris.

In this of Sensing Up, Valerie engages in a conversation with Denis Kaser, the head of international marketing for Le Gruyère AOP. Both currently in Brisbane, Valerie has just concluded a series of cheese masterclasses, featuring the renowned Swiss cheese, Gruyere, paired with delightful chocolates. Denis, who has dedicated the last 5 years to the Gruyere consortium, shares his journey from the corporate world to advocating for this ancient and traditional cheese worldwide. As Gruyere was crowned the World's Best Cheese at the World Cheese Awards last year, Denis takes us behind the scenes, shedding light on its impact on the countless individuals dedicated to preserving the essence of Gruyere. The episode explores what to drink, eat, and pair with Gruyere, delving into the reasons behind its distinctive terroir-based characteristics. Denis shares insights into what he describes as a rebirth and a reckoning with life as it should be—a sensory-rich conversation that captures the essence of Gruyere.

In this episode, Valerie is joined by Michael Downer, an award-winning young winemaker and co-host of her masterclasses. Discover Michael's journey from winning the Young Gun of the Wine Award in 2017 to becoming Head Winemaker of Murdoch Hill Wines. Michael challenges the norm by exploring cooler expressions in the Adelaide Hills, shaping his cutting-edge Artisan Series wines. Tune in for a sensory experience like no other. Whether you're a wine connoisseur or a novice, this episode promises to tantalise your taste buds and ignite your passion for wine.

Explore the regal world of Champagne with Jean de Castelnau, export manager for the historic Champagne House, Maison Louis Roederer. Founded in 1776, this family-owned house has crafted fine wines for over two centuries. Valerie delves into Champagne's rich history, culture, and traditions with Jean. From the iconic Prestige Vintage Cuvée, Cristal, commissioned by the Tsar of Russia in 1876, to Cellar Master Jean-Baptiste Lécaillon's commitment to sustainable viticulture, Roederer preserves Champagne traditions with care. Enjoy this episode as they uncork the essence of Champagne! "Waiting, patience, questioning nourish creation, reveal it and sublimate it. This is how our great Champagne wines are born." — Frédéric Rouzaud, Chairman and CEO (7th Roederer's generation).

Coming to you from the tiny Italian town of Bra - in Piemonte - we dive back into the timeless world of cheese, celebrated at Slow Food's biennial event. It's a cheese lover's paradise. Slow Food cherishes local food cultures, opposes fast food, and rekindles our connection with food.  Our guest today, Jules Mons - a prominent figure in the cheese world - represents the third generation of the Maison Mons. His uncle, Hervé Mons - a renowned affineur and MOF ('Meilleur Ouvrier de France' or 'Best Craftsman of France') - guided Valerie in her early cheese endeavours. Join us today as we uncover the rich history and traditions of cheese and savour their stories. Food enthusiasts, don't miss this episode. 

Good Quality Chocolate can be appreciated in the same way as wine and coffee.  In this episode of Sensing Up, Valerie sits with Vicki Papazaharias, founder of Adixions Luxe Chocolate. Vicki's passion for premium, indulgent chocolate began as a sweet obsession as a child. She has since travelled to Melbourne and Paris to hone her skills. Today she is a dedicated chocolatier working from her studio in Adelaide, as passionate as ever about creating unforgettable, decadent experiences with chocolate. So next time you are munching on a piece of chocolate take time to appreciate it.

In this episode of Sensing Up, Valerie sits down with Kym Masters, the Founder of Section28. Kym's passion for cheese and his desire to translate regional flavours is evident throughout the episode. His dedication to making a difference in the Adelaide cheese market has undeniably paid off - after a remarkable career transition from banking to artisan cheese.  The episode explores cheese as a vehicle with a language of its own. Kym and Valerie discuss how it can be a means of communication, introducing new vocabulary and ideas to the palate. Listeners are invited to partake in a sensory experience by enjoying the very same cheeses before, during or after the episode - creating an opportunity to explore your own palate alongside the conversation. Join us in an intriguing look at cheese as a tool of language and sensory experience.

Hello and welcome to Sensing Up, a podcast you need to listen to with your 5 senses! My name is Valerie Henbest. I am French. I am Australian. I am on a mission to discover more about the senses and how they promote pleasure once you engage them and listen to them more carefully. Each episode will give you a reason to listen, look, smell,  touch and taste more effectively. Special guests will share their own "Madeleine de Proust" moment - the memory they conjure up from a little cake, a special perfume, a piece of art or a particular piece of music. Sharpen your tastebuds, fine tune your eardrums, clear your nose and throat, and keep your eyes wide open. Join us for a journey through textures, flavours and aromas from our daily life. Allow us to turn a mundane activity into a magical moment. Using your own senses AND many talented food and wine lovers from Australia and all over the world. Sensing Up - a podcast on 'ideas worth tasting'!