Meet Tim Raue, the lauded German chef who went from gang life to fine dining. After leaving the streets, he defied all odds with explosive creativity, but also the knack for running several lucrative restaurants. For a high school dropout once told he could only be a house painter, gardener, or cook, it's a culinary story that does seem to be written in the Michelin stars.

In 1985, two adventurous young mountaineers, Joe Simpson and Simon Yates, set off to climb the treacherous west face of the Siula Grande in the Peruvian Andes. They were experienced climbers, and climbed "Alpine-style," climbing the mountain in "one great push," without setting up ropes or base camps ahead of time. After dealing with a snowstorm and some dangerous climbing over powder formations, they reached the summit (about 21,000 feet) on the third day. The climb down proved to be far more difficult. Simpson fell and broke his leg badly. Yates decided to try to lower Simpson down the mountain, one 300-foot section of rope at a time. The climbers had run out of gas to melt snow, so they couldn't risk stopping as night came, and a violent snowstorm began. Their plodding, painful journey hit a snag when Yates inadvertently lowered Simpson over the edge of a cliff. In the storm, the men couldn't hear each other's cries, and, Yates, uncertain as to Simpson's position, and gradually sliding down the slope himself, decided to cut the rope that connected them, sending Simpson plummeting to certain death. Miraculously, Simpson survived the fall, and was faced with the prospect of getting off the mountain alone with no food, no water, and a broken leg. In Touching the Void, filmmaker Kevin Macdonald (One Day in September) tells their story, based on Simpson's book, using contemporary interviews with the two men, and a reenactment of their climb and descent, featuring Brendan Mackey as Simpson and Nicholas Aaron as Yates

A powerful depiction of Vladimir Mukhin's struggle to resuscitate an almost forgotten russian cuisine, going against the established tradition. Be prepared for stunning images of culinary creations at White Rabbit, some will leave you uneased.
A fifth-generation chef, Mukhin worked in his father’s kitchen as a young man, preparing Soviet-era classics. So, like generations of youths before him, Mukhin had to rebel against the old man. He left his small hometown of Essentuki for Moscow and became obsessed with modern techniques and food from across Europe. It wasn’t until he worked as a sous chef in France, when he collaborated on a menu with chef Christian Etienne, that Mukhin realized Russian cuisine could exist within modern cooking. 'His French clients who ate it were amazed,' he says. ¡They loved his Russian cooking.'

It is time to see if personalised dieting will work in normal life. The volunteers have been given one of three diets to follow - based on their genes, their hormones and their psychology. But now they are back at home, trying to stick to their personalised diets with all the stresses and temptations of real life. Dr Chris van Tulleken and Professor Tanya Byron discover how our genetic makeup can make temptation difficult to resist, how understanding the brain reveals what makes us comfort eat and what science can tell us about why we make disastrous food choices.

Our wheat has changed dramatically, it doesn't even resemble what it used to look like. Not only are we seeing more wheat and gluten sensitivity, there is also a strong connection between gluten and autoimmune diseases. Tens of thousands of people are suffering with ill health and don't realise it's a result of the food choices they are making. Some assume it is part of their genetic make-up or the body changing as they get older.
People need to become educated, knowledgeable and aware. They need to start making changes to improve the health of their children and future generations.

Each year an unbelievable feeding frenzy takes place in the oceans of South Africa as billions of sardines migrate up the KwaZulu-Natal Coast. Wild Ocean captures spectacular breaching whales, feeding sharks, diving gannets, and massive bait balls inside and up close on the screen. The migration has provided an annual food source for both life in the sea and the people living along the African shores for countless generations. The film demonstrates how business, government, and the local people have joined forces to protect this invaluable ecological resource.
The film will delve audiences into an epic underwater struggle for survival and reveal the economic and cultural impact the migration has on the coastal communities. Wild Ocean is an explosive, symphonic documentary film about man and nature which captures one of natures greatest migration spectacles through the magic of IMAX.