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I learnt so much on todays podcast about one of my favourite ingredients, Tempeh. I know you probably have preconceptions about it, but trust me, when you begin to understand the history and variety of tempeh you will soon recognise that it’s comparable to that of cheese, wine and other artisanal foods we cherish.

Joining me to dive into the world of this beautiful health promoting ingredient is Dr. Driando Ahnan-Winarno, an absolute Tempeh specialist and probably the worlds best expert on this ingredient!

Ando, as he’s also known by, is a food scientist, activist, entrepreneur, who’s mission is to give more people access to nutritious, sustainable, and affordable sources of protein through promoting and innovating on tempeh. And he is the man to do that considering his PhD was on the tempeh fermentation process and written 5 texts on tempeh fermentation, including the most updated manuscript on tempeh i.e. a semicentennial review paper on tempeh so-called “The Tempeh Bible”. You can find that on www.thedoctorskitchen.com website.

Ando also co-founded Better Nature Ltd (in 2019), a UK-based plant-based food start-up, whose Tempeh you’ll find in Tesco and all large supermarkets and tastes delicious.

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