This is a food podcast about cooking by feel.
Each week, I talk through one of my recipes the way I actually make it, no strict measurements, no perfection.
What I was craving, what was happening in my life, and why that dish makes sense right now.
Along the way, I connect it to food trends, internet culture, and the quiet shift back to cooking at home.
This isn’t about cooking like a chef. It’s about trusting your taste, paying attention, and making something that feels good.
Come sit with me in the kitchen and 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 restaurant culture shapes what we cook at home, and why curiosity might be one of the most important skills in the kitchen.
1 Jun 2026
Meal Prep Doesn't Have to be Sad.
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 building a fridge full of food you actually want to eat.
Because being prepared and being deprived are two very different things.
25 May 2026
Italian Pantry Staples
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 starts long before the recipe.
10 May 2026
Chocolate Mousse & All The Sweet Things We Remember.
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 recipes never change, why chocolate should just be left alone, and how food has a way of holding onto moments long after they’ve passed.
Because sometimes the simplest things: eggs, chocolate, sugar, end up meaning the most.
4 May 2026
Why Do All Coffee Shops Look the Same?
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 actually makes a place memorable.
30 Mar 2026
Do One Thing Well.
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 ten things decently, and how rushed dining is changing the way we experience food.
Because sometimes less is more. And sometimes dinner deserves more than an hour and a half.
23 Mar 2026
Standing Next to Nonno
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 his hands, and the quiet pride of a big pot simmering while life carried on.
No carrots. No celery. No bouquet of herbs. Just a short ingredient list and time.
Low effort. Long simmer. Season to taste.
16 Mar 2026
Blue Steak & Strong Opinions
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 afraid of pink? And why do we feel the need to “upgrade” everything?
9 Mar 2026
There's a Chicken in the Oven
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, our Belgian bouvier, who always knew when a chicken was roasting and fully expected her share.
5 Mar 2026
Pasta Dough & Patience
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.
3 Mar 2026
Before We Start Seasoning
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 food says about where we are right now.
Contact Season to Taste.
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