Food Safari, Series 2
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Maeve O’Meara continues her Food Safari with 13 new mouth-watering episodes. Featuring the best in food the world has to offer, Food Safari is an enticing blend of exotic food with down to earth practicality. Each episode is a detailed journey into one cuisine with tips on how to source, prepare and cook with authentic results. Over 13 glorious episodes, Maeve meets an array of world class chefs and inspiring home cooks as they take us through their cuisines while making some mouth-watering dishes. Food Safari also takes us behind the secret door to show how some of the more intricate and elaborate foods are made.
|1||VideoJapanese||Food Safari explores the fresh flavours of Japanese food with passionate top chefs and home-cooks. Maeve O'Meara joins legendary restaurateur Tetsuya Wakuda who gives tips on the key ingredients in Japanese cooking and makes a simple marinade using just five ingredients, including his favourite miso paste. Top restaurateur Kimitata Azuma makes a fast and easy fresh tuna salad and home-cook Yuki Totsuka shows how to make miso soup. Sushi master Shinji Tani reveals some of the secrets of his art and knife expert Hideo Dekura slices sashimi.Vibrant mother and daughter cooking team Kei and Masako Fukui have taught the art of the kaiseki banquet for many years and show how to make sushi rice and nori maki rolls. We finish with a range of noodles - the prized buckwheat soba noodles and ramen - and Maeve has a lesson in the fine art of slurping.||25:04||$2.99||View in iTunes|
|2||VideoFrench||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 (both French), 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; TV chef Gabriel Gate gives the rundown on essential cooking equipment and makes an easy summer dessert using raspberries, while renowned chef Philippe Mouchel (Philippe Mouchel at The Brasserie, Melbourne) shows his knife work. And innovative French chef Meyjitte Boughenout from Absynthe on the Gold Coast whips up a one pan fish dish from his hometown.||25:04||$2.99||View in iTunes|
|3||VideoFrench||Guillaume Brahimi gives a guide to essential fresh ingredients - from herbs to vegetables - then shows how to cook the perfect steak and the potatoes that are a staple through Parisian bistros. Philippe Mouchel (Philippe Mouchel at The Brasserie, Melbourne) makes a lamb navarin served with a celeriac and truffle puree. Maeve meets cheese expert Eric Moschietto from La Bergerie Cheese shop in Melbourne and learns that there are so many French cheeses, you can taste three a day for a year and still have some to try. Top food stylist Marie Helene Clauson draws on family recipes to create a light cheese soufflé and charcuterer Romeo Badouin explains terrines, pâtés and confit. We meet Food and Beverage manager at the Sofitel Hotel Sydney Laurent Branover and learn that every French family has a crepe pan and uses it every Sunday to make simple crepes, or crepes Suzette served with orange Cointreau butter and flamed.||25:05||$2.99||View in iTunes|
|4||VideoIndonesian||Food Safari plunges into the vibrant spicy world of Indonesian food with chef Rohanna Halim, who heads an all female 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 now widely available. Rohanna makes a spicy chilli sauce called belado which goes perfectly with everything from prawns to vegetables. Fellow head chef and owner Alina Lucas from Jimbaran Restaurant cooks an easy chicken curry while Java Restaurants Aunty Wahwan whips up grilled fish with a sweet and sour vegetable sauce. A real prince, Tjok Gde Kerthyasa, from Bali's royal family, cooks a traditional duck on the good old Aussie barbie and serves it with a fresh sambal. Also on the barbecue - superb satay from expatriate Dutch Indonesian Paul Rast. To finish, young Indonesian Australian Ben Mochtar makes his favourite childhood dessert: eis cendol. It features shaved ice, tropical fruit, coconut milk and worms made from mung bean flour.||25:04||$2.99||View in iTunes|
|5||VideoMaltese||Food 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 - tomato paste on crusty bread and topped with anchovies, capers and olive oil. Chef Louis Bigeni shows how the Maltese have modified recipes from their neighbours, taking pasta to a different level with a rich meat sauce and baked in pastry. We learn about the soft ricotta style cheeses and harder mature cheese loved by the Maltese and meet Polly Vella who missed them so much when she came to Australia, she decided to learn how to make them herself. Finally broadcaster Rita O'Dwyer from the Maltese radio program at SBS makes dessert.||25:05||$2.99||View in iTunes|
|6||VideoPakistani||Some Pakistani dishes are loved around the world - like biryani, the layered spiced rice and meat dish. Chef Sonya Kayani makes a marvelous version of biryani using goat curry which she layers with saffron and plain basmati rice. Restaurateur Basil Daniell runs through the key ingredients, herbs and spices and shares a very easy lamb dumpling recipe adapted with wonton wrappers. We explore a very busy Pakistani eatery and discover the big favourites are tandoori chicken and a slow cooked lamb and dhal dish called haleem. We meet Pakistani fast bowler Waqar Younis who shows how Pakistani people love to eat with bread.||25:04||$2.99||View in iTunes|
|7||VideoCroatian||Food Safari delves into the delicious world of Croatian food and Maeve enlists her friend Dennis Valcich, chef, author and passionate promoter of the food from his homeland to run through the key ingredients used in the cuisine. He demonstrates a simple and delicious recipe from his home on the Dalmatian coast - artichoke cooked simply with potatoes and broad beans. Also from Dalmatia, Melbourne chef Ino Kuvacic from Dalmatino Restaurant who makes the dish beloved of all - a brodet - fish stew served on polenta. The inland of Croatia is represented with a range of smallgoods made by long time king of Croatian smallgoods Ivan Spehar, who brought the famous skinless sausage cevapcici to many Australians. Homecook and matriarch, Branka Roncevic makes the famous cabbage rolls which are served with creamy mashed potato. Her son Frank continues a family tradition of the big Sunday cookout using a bell-shaped Croatian outdoor oven called a peka, which transforms anything cooked in it into a masterpiece. Also using meat and flame, well known restaurateur Tonci Farac from Wildfire Restaurant on Sydney's Circular Quay cooks a magnificent rack of lamb on the barbecue using salt and rosemary to add simple flavours. Prodigious sweets maker Mira Valcich whips up simple biscuits with a plum jam filling to finish.||25:05||$2.99||View in iTunes|
|8||VideoSingaporean||Food Safari sizzles with colour, flavour and texture as it savours the wonderful complexity of Singaporean food. Maeve meets up with two Singaporean friends to guide her through the range of ingredients - passionate home cook Helina Lee picks the top spices and sauces needed while chef Alex Lee (Ginger and Spice, Singapore Restaurant) shows off the range of fresh produce and seafood including mudcrabs - which he transforms into the famous Singapore chilli mudcrab with a surprise key ingredient. Top chef Chui Lee Luk from the acclaimed Claude's restaurant is better known for her French style food, though away from work she makes a marvellous Assam fish, adapting her mother's treasured recipe. Barrister Tiffany Wong, one of the descendants of a famous Hainanese family shows how to make beautifully tender Hainan chicken with chicken rice, served with fresh ginger and chilli sauces. Helina Lee whips up a fast salad snack beloved of Singaporeans called rojak. Along the way, we spend time with a Singaporean chef who almost dances as he juggles woks and flame at breakneck speed and learn about the love of hawker stalls serving beloved specials. Chef and cooking teacher Chee Ong then demonstrates a stylish take on the famous bubur cha-cha - a dessert of tropical fruit, tapioca and sweet potato that is simply divine.||25:04||$2.99||View in iTunes|
|9||VideoHungarian||Food 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 flavours of his homeland - for instance did you know that Hungarians are so passionate about paprika, that they have nicknames for some of their favourite varieties - "strong Stephen" and "gentle Anna" are just two. Long time restaurateur Csaba Cserfalvi shares tips on making the perfect schnitzel and also shows how deeply committed Hungarians are to their carbs with a deep fried langos bread and many variations on potatoes. SBS Sport guru Les Murray shares the recipe for his mother's rakott krumpli - layered potatoes with csabai sausage and sour cream, we join a mad wonderful goulash cook off, followed by Stephen's beautiful recipe for Porkolt - a form of goulash served with nokedli, (homemade pasta). The episode soars to a sweet magnificent crescendo with some of the most exquisite delights made by artisans who have perfected strudels and layered cakes, beigli and tortes, then food editor and broadcaster Janelle Bloom shares her grandmother's recipe for wicked cream cheese and sour cherry strudel.||25:04||$2.99||View in iTunes|
|10||VideoSri Lankan||Food Safari explores the colourful fresh flavours and seductive charm of Sri Lankan cooking. Maeve visits a fragrant spice emporium with top Australian Sri Lankan chef Peter Kuruvita from Flying Fish restaurant who hones in on the essentials. He whips up an elegant prawn curry with a creamy coconut sauce. We meet caterer, food reviewer and tour guide Paul Van Reyk who demonstrates how to grate a fresh coconut and uses it to make a simple vibrant sambol with a touch of chilli and a delicious fresh green stir fry with a handful of ingredients. Maeve's chef friend Sunil Ranasinghe cooks up the most beautiful pumpkin curry thickened with toasted coconut and ground rice while Australia's queen of Asian cooking Charmaine Solomon shows some shortcuts and tips on making a marvellous Sri Lankan chicken curry. She then shows Maeve how to eat Sri Lankan style - without knives and forks, using stringhoppers to scoop up curry and accompaniments. We see how stringhoppers and hoppers are made - both are made with riceflour - one looks like a little mat of fine noodles, the other like a bowl-shaped pancake, both adored by Sri Lankans. Dessert is the easiest dinner party sweet you'll find - a dense spiced custard made with coconut milk and palm sugar called wattalappam, made to a family recipe by Deborah Solomon.||25:05||$2.99||View in iTunes|
|11||VideoBrazilian||Food 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. Regina takes us to shop for fresh produce in a Vietnamese emporium, while Edna visits a Portuguese deli. Across town another Brazilian cook Patricia Nunes introduces Maeve to the delights of Brazil's favourite cocktail the caiparinha, made with lots of lime and a spirit from sugarcane that's 40% proof - all at 10am! Patricia says it's the only way to cook and then whips up the drop dead fabulous Brazilian seafood stew called moqueca with its fresh flavours of lime and coriander. We visit a Portuguese butcher to stock up on pork, chourico and carne seca (salted air dried beef) ready to make the national dish called feijoada - Edna Barzel says this hearty dish is enjoyed at least once a week and it's the one thing that can make a Brazilian incredibly homesick. We learn about the lovely little cheese bread made with cassava flour that Brazilians love to snack on called Po de Queijo and discover what makes a churrasco barbecue so delicious and taste Regina's easy chicken and prawn dish from her home near São Paolo. Dora Silva then whips up sweet coconut custard for dessert.||25:04||$2.99||View in iTunes|
|12||VideoKorean||Food Safari ventures into the beautifully healthy world of Korean food, full of colour 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 - a beloved marinated beef dish eaten rolled up in lettuce leaves. Chris Kang explains Korean people's devotion to the fermented vegetable kimchi and explains how his grandmother has been making it since she arrived in Australia. Suzannah Kim who cooks every day in her restaurant in Sydney's Little Korea in Campsie whips up a traditional favourite easy enough to make at home - a rice, vegetable and beef dish called bibimbap. Maeve visits her friend Joo Kim who has been making tofu for many years and joins the elegant Yuni Choi for some lessons in how to eat Korean food at a traditional BBQ restaurant and not look silly. We finish at a rice cake factory and see how stone-ground rice is steamed with a variety of fillings including nuts, beans and herbs to make the soft low fat cakes that are prized for festivals and special occasions.||25:04||$2.99||View in iTunes|
|13||VideoMauritian||Food Safari dives into the welcoming world of Mauritian food, one of the great Creole cuisines on earth, a unique mixture of African, Indian, French and Chinese cuisines. Maeve joins chef Kavi Hurrydoss who gives a rundown of basic ingredients for a Mauritian pantry - a combination of Indian spices, tropical produce and fresh herbs. He then whips up the food he misses the most - a street food called Dholl Puri - stuffed flatbread with a split pea filling. Chef Robyn Touchard shares her mum's easy fish vindaye recipe. Chef Vijay Baboo of Le Bukhara restaurant demonstrates his recipe for Rougaille - an all purpose tomato-based sauce with spices, ginger and lime and then cooks up some prawns in the delicious mix, while Melbourne based expatriate chef Jocelyn Riviere whips up a cracking duck curry full of delicious flavour. Maeve visits Melbourne's only Mauritian cafe and learns how moreish the falafel-like snacks called gateaux piment are. Caterer Jean-Marc Gooroovadoo shares his recipe for one of the top desserts - a banana tart.||25:04||$2.99||View in iTunes|