Join chef and restaurateur Todd English as he travels the globe visiting exotic locations and collecting culinary ideas and inspiration. Along the way, he taps local food experts who teach him about food customs and culture. At the end of the show, viewers are invited to join him in his kitchen as he demonstrates how the world's rich flavours and techniques inspire him to reinvent traditional cuisine.
Explore the nourishing foods of Egypt as Maeve discovers the country's favourite dishes and meet chef and restaurateur Ramy Megalaa who introduces the key ingredients in Egyptian cooking and prepares an aromatic fish tagine.
Tonight, acclaimed owner and chef of the Sydney restaurant 'The Red Lantern', Luke Nguyen, spends time cooking with his extended family in Ho Chi Minh City. In a tiny local cafe he creates a popular char grilled pork dish. In the house that his father grew up in he whips up a favourite salad, as his grandmother looks on. Luke then visits his Auntie 8's corn business and prepares her special sweet corn pudding.
For ten years Ben Law, a woodsman, fought for and gained planning permission to build a house in the heart of the West Sussex woods where he worked. But there was a condition attached: he could never sell the house, only pass it on to his successor. Ben wanted his home to be totally self-sufficient with no main services, and had decided to build it using only materials from the woods, using techniques pretty similar to those used 1000 years ago.
Tonight, Heston creates a banquet based on favourite 19th century horror novels like Dracula and Frankenstein, including blood risotto and an edible monster, and polished off with an edible graveyard for dessert with edible breasts.
Will's cheese tour takes him across the United States. He learns about the challenges of making farmstead washed-rind cheese; meets American goats cheese pioneer Judy Schad; and discovers the story behind Rogue River Blue.
Poh is in Darwin to meet internationally renowned chef Jimmy Shu. This is her first visit and she can understand why it is often referred to as the 'Gateway to Asia' and how it has inspired Jimmy with its exciting produce.
The Bright Sparks Special brings together some of the most forward thinking young people from around the country to present their fantastic inventions. Judges this week are three previous Bright Sparks inventors.
Made in Spain highlights the extraordinary cooking traditions of a country whose food and wine is capturing the world's imagination. Jose Andres brings us the exciting flavours of his native Spain with easy and informative recipes created in his own kitchen.
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New Zealand travel writer and television presenter Peta Mathias is your global gourmet guide for this series as we sample culinary traditions from around the world. Thailand, Vietnam, Australia, California and Canada are all on the menu as Peta tucks into a mouth-watering selection of dishes from street food to five-star cuisine. Along the way we discover the essence of a destination can be found in its people and its food.
Join acclaimed chef and restaurateur Todd English as he travels the globe visiting exotic locations and collecting culinary ideas and inspiration. Along the way, he taps local food experts who teach him about food customs and culture. At the end of the show, viewers are invited to join him in his kitchen as he demonstrates how the world's rich flavours and techniques inspire him to reinvent traditional cuisine.
Food Safari - the show where the food is the star of the show returns for an encore screening. Maeve O'Meara will lead a voyage of culinary discovery through the restaurants and home kitchens of Australia in a further nine episodes. Each half hour is a detailed journey into a single cuisine. With flavours and recipes ranging across five continents, Series 3 of Food Safari opens with the colourful and vibrant cooking of South America.
Luke Nguyen, acclaimed owner and chef of the Sydney restaurant 'The Red Lantern', returns to the country of his heritage to take a culinary journey through the southern regions of Vietnam. Starting in Saigon (Ho Chi Minh City), Luke travels through the Mekong Delta, and north along the coast to the World Heritage city of Hoi An. Along the way he prepares dishes in locations that represent the real Vietnam, in all its chaotic vibrancy. In the first episode, Luke explores the food and culture of Vietnam's largest city, Ho Chi Minh City.
In 2005, Jim Fairfull, a businessman, and his wife Simone set out to build a glass pavilion by a loch in Scotland. Jim was suffering from a stress-related disease and hoped that living in a tranquil setting might cure him of his condition. But there is nothing tranquil about the process of building, and with such a beautiful location it was a challenge to find a design that would do it justice and appease the local planners. But Jim and Simone managed to come up with a design that kept everyone happy.
Heston Blumenthal sets out on a series of gastronomic adventures reinventing famous past or imagined feasts for celebrity diners. Tonight, Heston lays on an adventurous Edwardian feast worthy of being served on the Titanic. The menu features an Antarctic roll served on edible snow, inspired by Scott of the Antarctic, and a camel burger, inspired by Lawrence of Arabia.
Will travels to Cyprus to see how traditional Haloumi is still made. He visits one of the last farm producers still making Haloumi the old fashioned way, then checks out some unusual ways to cook this delicious cheese.
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