Food Safari, Series 3
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Maeve O’Meara treks deep into our cities and suburbs to uncover the very best food and culture from chefs and home cooks who share their favourite recipes and cooking tips. With flavours and recipes ranging across five continents of the world, Series 3 of Food Safari opens with the colourful and vibrant cooking of South America, then travels on to discover some of the fascinating dishes from Africa and on to some of the best food finds from the Middle East, Europe and North America. Food Safari explores the top ingredients from some of the world’s most fascinating cuisines and features recipes that are both delicious and achievable for the home-cook. Many of the recipes are from cooks who are legends in their own communities.
|1||VideoSouth American||Maeve O'Meara joins chef Jorge Chacon to learn about the particular flavours and ingredients that make South American food really special. Chef Juan Gomez makes Colombian style arepas and Chilean musician Gema Badiola prepares a fragrant, all-purpose salsa called pebre. Argentinean baker Roberto Lagrange explains the subtle regional differences in the empanada, and Yvonne Cutro reveals her home-made recipe for this small savory pie that is enjoyed throughout the continent. Chef Alejandro Saravia shows how to make Peru's national dish, ceviche; the tangy raw fish marinated in lime juice with onions, chilli and salt. Fabian Conca demonstrates a traditional South American barbeque, and from Chilean butcher Margarita Garcia and her son Ricardo, Maeve learns the secrets to chorizo and the special asado cuts of beef. Restaurateur Diana Pin introduces Maeve to the intense herbal drink mate and Carmen Almenara makes a rich caramel that is a favourite in South American biscuits and sweets.||25:02||$2.99||View in iTunes|
|2||VideoEgyptian||Food Safari explores the nourishing foods of Egypt as Maeve discovers the country's favourite dishes. We meet Ramy Megalaa, chef and restaurateur, who introduces Maeve to the key ingredients in Egyptian cooking and prepares for her an aromatic fish tagine. We learn what to expect from a traditional Egyptian breakfast including the popular fava bean dish, ful medames, and discover how to make it when Alice Ibrahim shares with us her favourite recipe. As part of the great tradition of street food in Egypt, Tereza Shehata makes the deeply satisfying kushari, a fragrant mix of rice, lentils and pasta served with onions and delicious tomato sauce. We see how important bread is in Egyptian cooking and how to make a good loaf. Nadia Fawzi makes okra and lamb stew, teaching us how to prepare the nutritious vegetable to its best. A teacher of Egyptian cooking, Mary Maksemos reveals how her ancestors used the potent molokhia leaves to make the national soup, which she serves with rabbit and rice. Morris Mansour shows Maeve how to make the much-loved mix of nuts, seeds and spices, Dukkah. Finally we discover Egypt's sweet side as Amira Georgy, on the senior production staff of a popular food magazine, talks Maeve through her mother's recipe for the dessert made with semolina and rosewater syrup, basbousa.||25:03||$2.99||View in iTunes|
|3||VideoGerman||Chef Detlef Haupt reveals the essential ingredients in traditional German cooking and later prepares one of his favourite dishes, sauerbraten served with potato dumplings and cabbage. Butcher Stefan Birmilli guides us through the realm of German sausages. Michael Vieh cooks a hearty lentil soup that is traditionally eaten in Autumn in the wine regions of Germany. Maeve explores the loaves and pretzels that Germans love. Restaurateur and chef Max Dietz shows Maeve how to make succulent pork knuckle. We learn the art of making home-made sauerkraut, German dumplings and discover some insider knowledge on the highly-praised German beer. Finally Martin Boetz, head chef at Longrain, makes an indulgent black forest cherry cake that leaves Maeve almost lost for words.||25:07||$2.99||View in iTunes|
|4||VideoPersian||Food Safari enters the saffron-scented realm of Persian food - one of the most ancient cuisines on earth - to discover the secrets to cooking tender kebabs, how the rosewater iced dessert faloodeh is made, and why the Persian rice dish zereshk polow is so adored. Maeve joins emporium owner Russoul Sajadi for a tour of the best rice, nuts, barberries and spices essential for Persian cuisine, then gets a lesson on kebabs from restaurateur Kamy Shapaury and his chef Malek Mehdi on how to thread the meat onto skewers and how to marinate and cook the kebabs. Along the way, she discovers the ancient slow-cooked dish called dizi, loved by manual labourers as a food that kept them going all day but now popular with younger Persians in Australia. Chef Jason Aghamri introduces Maeve to the hearty Persian breakfast kaleh pache made with lambs' heads and hooves and shows her how to cook the classic dish flavoured with dried limes and green herbs called qormeh sabzi. Renowned home-cook Nadia Sajadi shares the secrets of perfect Persian rice, which she boils, then steams, then mixes with saffron, barberries and toasted nuts for the legendary zereshk polow - the rice dish of celebration. Persian sweets are works of art and baker Babak Joneidy shows how chickpea flour, rice flour and spices can make sweet magic. Hot summers in Teheran led to the creation of a rosewater scented Persian slushie with frozen noodles called faloodeh. Restaurateur Jalal Dastyari shows how it's made and eaten.||24:55||$2.99||View in iTunes|
|5||VideoEnglish||Without roast beef, pork pies and rollmops, empires would never have been made. Maeve explores the intricacies and amusing etiquette of English food from a perfect afternoon tea to good old fish and chips. Top Sydney chef Matthew Kemp of Balzac and Burlington restaurants takes Maeve on a tour through the essential ingredients and then whips up a sensational summer pudding, full of fresh berries. The entire English-speaking world inherited fish and chips and Maeve journeys to Kangaroo Island off the South Australian coast to find some of the best, prepared by her chef friend Sue Pearson. We learn how the classic pork pies are made with baker Sue Patchett, while her husband George waxes lyrical on the joys of a pork pie or Ploughman's lunch with a pint of ale. Chef Jeremy Strode makes a light summer lunch of rollmops using pickled King George whiting served with beetroot compote and cress while renowned journalist Daphne Guinness counsels Maeve on the delicacies of English tea culture. In search of great regional food, Maeve meets Melbourne butcher Robert Boyle who rolls up his sleeves and makes black pudding and traditional English sausages. One of the stand-out dishes is the adored roast beef and Yorkshire pudding, made by Yorkshireman and top chef Sean Connolly.||24:51||$2.99||View in iTunes|
|6||VideoAfrican||Food Safari's African episode is filled with delicious recipes from some great chefs and home-cooks and ingredients that are now available in Australia. Maeve visits one of the most fascinating bakeries, cooking Ethiopian injera bread which is used with the many spicy stews. These include a slow cooked chicken dish called doro wat, made by young marketing expert Karim Degal and a clever three minute Abyssinian version of a stir-fry using lamb and a spice mix called berbere, made by former Eritrean freedom fighter turned restaurant chef, Rahel Ogbaghiorghis. Nigerian Kunle Adesua introduces Maeve to a range of African ingredients and then cooks up a delicious one pot jollof rice dish with tender cubes of fish and vegetables. Kunle also has a feast for some of his expatriate African friends who demonstrate how to eat fufu, a delicious starchy accompaniment made from plantains or cassava meal. Chef Bathie Dia from Senegal shares the secrets of his favourite snack - Africa's answer to the falafel - a black-eyed bean patty called akara, which he serves with a colourful chilli and capsicum dipping sauce. Forgoing sweets this episode, Maeve joins Ruta Ukbagerish for a traditional coffee ceremony that starts with the burning of the ancient incense myrrh and includes the roasting and grinding of fresh coffee beans.||25:04||$2.99||View in iTunes|
|7||VideoSyrian||Food Safari explores the food of Syria - one of the most vibrant cuisines of the Middle East. Maeve meets up with Melbourne Restaurateur Amal Malouf who owns and runs Arabesque Restaurant to get an explanation of the essential ingredients to make traditional dishes. Sydney Restaurateur Carol Salloum takes Maeve through the classic mezza spread and explains the custom of eating the generous variety of little dishes while her chef sister Sharon raids her mother's abundant garden for salad vegies and herbs to make a classic salad called fattoush, which includes toasted flat bread and is dressed with the beloved spice called sumac. We see how the traditional saj or mountain bread is made by a group of women at home and then visit a traditional cheesemaker who makes the beloved yoghurt-based cheese called shanklish. The national dish of kibbeh - a finely minced meat mixed with burghul and seasoned with spices and baked is made by charming chef Najla Atmaja. Chef Ayman Abbassi from café Zum Zum shows Maeve how to cook the beloved grain called freekeh which is young wheat toasted over a fire. When cooked, it has a lovely chewy texture and is delicious served with poached chicken and Syrian truffle, pine nuts with almonds. Syria is justly famous for its sweets and has a number of pastries adored by all including the decadent treats of Karabij Halab, Damascus rose and the seductively wicked lady's arm (Znoud el-Sit) which are all on show at a huge Middle Eastern palace of pastry. Amal Malouf demonstrates a sweet easily made at home - a golden baklava baked with pistachio nuts and rosewater syrup.||25:04||$2.99||View in iTunes|
|8||VideoU.S.A.||Chef George Francisco from Sydney's Jonah's restaurant introduces Maeve to a range of essential ingredients and whips up his legendary Chesapeake Bay crab cakes with a spicy Cajun remoulade. Maeve then learns some of the secrets of the American barbecue from Brisbane restaurateur Steve Johnson from Blue Smoke restaurant then joins her friend chef Victor Pisapia who makes his finger lickin' marinated ribs with barbecue sauce. Originally from the Deep South, chef Victor Kimble makes his family's favourite cornbread muffins to accompany his colourful jambalaya - the Creole rice dish from New Orleans. To explore the range of what is now known as fast food, Maeve visits an American diner in the heart of Melbourne and learns from owner Misty Singer how delicious it can all be - though sadly not low in fat. Memphis belle Ashley Sheridan cooks up her family's treasured recipe of Southern fried chicken. In the beautiful hills behind Byron Bay, Californian expatriate John Boland shows Maeve how to make his renowned Californian fish tacos, washed down with a Margarita. And in honour of America's great love of pie, Maeve's friend Norma Barne shares her luscious pecan pie recipe.||25:10||$2.99||View in iTunes|
|9||VideoJewish||In the final episode of this series, Maeve O'Meara explores the delicious and complex world of Jewish food - full of age-old traditions and customs including a strict dietary code (kashrut) laid out in the Old Testament. She visits kosher butcher shops and fish shops in Melbourne and Sydney, with food preparation supervised by a rabbi to make sure the kashrut laws are adhered to; meets veteran baker Mendel Glick who has made the sweet plaited bread challah and bagels for 45 years. Restaurateur Shimon Manshai and his family share the rules associated with keeping the Sabbath, and extol the delights of having a complete day of rest. Maeve meets up with Melbourne author and cooking school owner Meera Freeman who explains the key ingredients to Jewish cooking while broadcaster and author Ramona Koval makes the vibrant delicious borscht (beetroot soup) she grew up with. Maeve meets Shirley Hirsh whose chicken soup recipe has been handed down through generations. Maeve's friend Merelyn Frank cooks her cholent - a slow-cooked dish of meat and pulses that is perfect as a Sabbath dish while Melbourne food icon Rita Erlich prepares gefilte fish. No Jewish home is ever without an endless array of baked goods including exceptional cakes and Maeve visits home cook Batia Slater who whips up a fragrant orange and almond cake, a recipe favoured during Passover.||25:03||$2.99||View in iTunes|