Food Safari
Season 2
TV-G
Maeve O'Meara explores cuisines and condiments of various countries also helping prepare signature dishes with cooks and chefs.
Where to Watch Food Safari • Season 2
13 Episodes
- Japan
E1JapanJapanese food is refined and elegant, its preparation and presentation honed over the centuries so its flavours are pure and delicate. Like many of the most highly developed cuisines on earth, Japanese food celebrates and highlights the flavours, textures and colours of seasonal produce. The first produce of the season is prized. As well as exquisite flavour, visual beauty is paramount; the type of plate or dish is as important as what is on it. The Japanese have also perfected the concept of negative space; where the empty parts of a serving platter serve to emphasise the beauty of the food placed on i - France (1)
E2France (1)Maeve meets up with top chef Guillaume Brahimi, owner and chef of Bennelong Restaurant at the Sydney Opera House. He gives the rundown on the essential French ingredients - great butter and salt, bread, fresh herbs, mustard and cheeses. He cooks up a beef bourguignon and shares the secrets of the perfect potato mash. Former chef France Vidal makes a French Onion soup in half an hour. - Indonesia
E4IndonesiaFood Safari plunges into the vibrant spicy world of Indonesian food with chef Rohanna Halim, who heads an all girl kitchen team at her restaurant Ratu Sari in suburban Sydney. She shows the key ingredients needed for Indonesian cooking, including many fresh herbs and spices. Rohanna makes a spicy chilli sauce called belado which goes perfectly with everything from prawns to vegetables. - Malta
E5MaltaFood Safari explores a different take on Mediterranean cooking with the rustic delights of Maltese food. Chef Paul Camilleri (Restaurant Sojourn) goes through the essential ingredients and then cooks his family recipe for the national dish of rabbit stew. Then it's time for the national snack food, pastizzi, and the national sandwich called Hobs Biz Zeit. - Pakistan
E6PakistanPakistani cuisine is the lesser known food of the sub-continent and is rich in tradition, full of marvelous and diverse dishes. Pakistan was created in 1947 when India was partitioned and has a predominantly Muslim population. Although Pakistan is relatively new, the cuisine has developed many more years and incorporates elements from its neighbours - India, Afghanistan and Iran. The varied regions also means there are a whole range of different foods - from the fertile valleys and the sea of Sindh province; to pastoral Baluchistan, from neighbouring Iran; to the Punjab with its five rivers and the rugged North West Frontier, home of the chappli kebab. - Croatia
E7CroatiaCroatia's central location in Europe means its cuisine offers the best of many different regions. From the pristine Dalmatian coast, the food is Mediterranean, with many distinctly Italian influences. Further inland, what's known as continental Croatia is full of rich Austro Hungarian style dishes. The common factor in both regions is the emphasis on getting extended families together and devouring a delicious meal. Along the coastline, families get together especially in summer and cook in a bell shaped oven called a pekawhich (a peka). The peka steams the food in its own natural juices, which enhances the flavour. Devotees claim anything cooked under the peka tastes incredible, turkey and pork are favourites - Singaporean
E8SingaporeanNot only has Singapore transformed itself in the last 150 years from a fishing village to one of Asia's most dynamic cities, it's also a centre for some of the best food in South East Asia. Settlers and traders from China, India and Malaysia have helped make the cuisine the unique mix it is today along with a strong determination from Singaporeans to eat very well. Food is the national obsession, a constant topic of conversation and for many, eating out is standard practice - Hungary
E9HungaryFood Safari revels in centuries old dishes cooked by passionate chefs and home cooks as it explores Hungarian cuisine. Maeve meets up with chef Stephen Oroszvari who has a one man mission to excite the world about the flavors of his homeland - for instance did you know that Hungarians are so passionate about paprika, that they have nicknames for some of their favorite varieties. - Sri Lanka
E10Sri LankaSri Lanka, the beautiful spice island once known as Ceylon, is a rich melting pot of cuisines. It seems every nationality that has visited and traded over the years has left a mark on the cuisine - the Dutch, Portuguese, English, Arabs, Malays, Moors and Indians. With a tropical climate, fresh fruit, vegetables and spices are in abundance and used in many ways. Freshness is the key to the food with households regularly shopping more than once a day for produce. In this episode, Maeve O'Meara, features acclaimed chef Peter Kuravita, and the queen of Asian cooking in Australia - Charmaine Solomon OAM. - Brazil
E11BrazilFood Safari revels in the clever combination of Portuguese and African cuisines that are the key to much of Brazilian cooking. Maeve teams up with two talented Brazilian cooks - Regina Kytzia from Casa Brazil Restaurant and Edna Barzel of Sweet Brazil, both of whom are passionate about their homeland and keen to show off the many ingredients used. - Korea
E12KoreaFood Safari ventures into the beautifully healthy world of Korean food, full of color and surprises. Martial arts champion and top Adelaide chef Chung Jae Lee of Mapo restaurant reveals the basic ingredients needed for his cuisine amongst the Korean grocery stores and the fruit and vegetable stalls of Adelaide's vibrant Central Market. He cooks up a simple delicious bulgogi. - Mauritius
E13MauritiusOne of the great Creole cuisines, Mauritian food is a combination of native African, French, Chinese and Indian, with many dishes created that are unique to the island of Mauritius. Indian curries, breads and pickles are cooked alongside slow-braised European daubes and stir-fried noodles from China, all using locally available ingredients. The most common ingredients used in Mauritian recipes are tomatoes, onions, garlic and chillies, which cook up with a couple of spices into a delicious fresh tasting sauce used every day called a rougaille. Vegetables, meats and seafood can be cooked in the rougaille and eaten with achards (pickles) and dhal or rice. Spices are also a big part of Mauritian cuisine with turmeric, cinnamon, cardamom, and cloves used liberally.
