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English | 5hrs | DivX 5 | 640x368 | 1168kbps | 25fps | MP3 | 128kbps | 3.19 GB
Food Safari is the next must-see food TV experience. Get ready to discover the best of world cuisine right here in Australia in an enticing blend of exotic food with down to earth practicality. Each of the 13 half-hour episodes details how to source, prepare and cook one specific cuisine with authentic results.
Episode 1: Moroccan
This first episode journeys into the beguiling, delicately-spiced world of Moroccan food and meets a range of top chefs and home-cooks who are passionate about their delicious cuisine. Maeve O'Meara joins her friend restaurateur Omar Majdi who advises the best spices and ingredients needed for Moroccan food and makes a dressing for fruit salad using sugar syrup, orange blossom water, cinnamon and lemon juice he predicts it will be the hit of summer. Home-cook Malika Ennaim shows how easy it is to make your own harissa and preserved lemons, and gives us some secret tips to make fabulous couscous. Chef Hassan M'Souli the tajine king explains why the conical terracotta cooking pot the tajine makes food taste exceptionally good and demonstrates with one of the most favoured dishes of Morocco: chicken with green olives and preserved lemons. Chef Aziz Bakhalla marinates lamb for the barbie with a handful of spices and whips up a dip using fava beans. This episode also shows you how easy a delicious Moroccan carrot salad is to make and demonstrates how to make and serve Moroccan mint tea.
Episode 2 : Malaysian
Food Safari journeys into the intense spicy world of Malaysian food whose devotees cross oceans for the best laksa, roti and curry. Food author and broadcaster Maeve O'Meara joins her friend, 5 star chef Jess Ong (Sofitel, Sydney) who demystifies the endless range of sauces and spices, dried fish and fresh noodles and comes up with the top ingredients needed to start a workable Malaysian pantry.
Episode 3: Portughese
Food Safari plunges into the fiery passionate world of Portuguese food where all the best food has a close relationship with fire, starting with the now famous Portuguese charcoal chicken. Food author and explorer Maeve O'Meara prizes a recipe for the famous marinated flattened chicken with peri peri sauce from her friend Luis Fernandes (Portuguese Charcoal Chicken) whose family brought the recipe from Angola to the world - simple, delicious and made for the great Australian barbie!
Episode 4: Vietnamese
Food Safari journeys into the fresh healthy world of Vietnamese food to savour dishes that are both balanced in flavour and good for the body and the soul. Food author and explorer Maeve O'Meara joins her friend Peter Nguyen, engineer, food expert and Gourmet Safaris guide in Australia and Vietnam.
Episode 5: Indian
Food Safari journeys into the colourful spicy vibrant world of Indian food and learns how to make some fabulous 10 minute dishes as well as the secrets of great curries from the subcontinent. Food explorer and broadcaster Maeve O'Meara joins her friend chef Ajoy Joshi in a spice emporium to learn the secrets of choosing the right spices - and comes up with some surprising finds- spices used for fertility and antiseptic properties as well as taste.
Episode 6: Greek
Food Safari journeys into the warm, welcoming, delicious world of Greek food where "I'm not hungry" is never an excuse not to try something yummy. Food explorer and broadcaster Maeve O'Meara joins her friend chef Peter Conistis in a Greek emporium to find out what olive oil is best to use, how to pick a good fetta cheese, which little tin holds the best tarama to make taramosalata, great spices like mastic, herbs such as rigani and much more.
Episode 7: Chinese
Food Safari plunges into the intricate, balanced, thoughtful world of Chinese food where flavour and using fresh seasonal produce reign supreme. Food explorer Maeve O�Meara joins one of the senior statesmen of Chinese food � chef and teacher Robert Ho to learn what basic ingredients are needed for a Chinese pantry. Chef Anthony Lui from Melbourne�s acclaimed Flower Drum shows some of the behind the scenes secrets to a good stir fry and Shanghai born chef Chris Yan shares his favourite comfort food recipe � a melting flavoursome eggplant dish.
Episode 8: Italian
Food Safari journeys the world of the people who taught us how to drink coffee and appreciate good olive oil; those who showed us the simple deliciousness of pizza and pasta, scaloppine and saltimbocca: the fabulous Italians. Learn how to choose the top ten ingredients to begin an Italian pantry as Maeve joins her old friend, hospitality consultant and coffee expert, Sam Cosentino who explains how to choose the best olive oil and balsamic vinegar; which tinned tomatoes Italian housewives love; how to pick the best olives, prosciutto and biscotti, in addition to extolling the virtues of crusty bread, garlic and exceptional coffee.
Episode 9: Thai
This week Food Safari enters the fresh, clean world of Thai food where the flavours are intense and yet are balanced together to create harmony for both the palate and for overall health. While many ingredients are available in supermarkets, Maeve visits Thainatown in Sydney with her chef friend Sujet Saengkham of Sydney's popular Spice I am Restaurant to learn about fish sauce and noodles, seasoning sauce and dried prawns, while shop owner Ari Walpole gives a rundown of the many types of eggplant, chillies and herbs needed for simple dishes.
Episode 10: Lebanese
Food Safari goes in search of the fresh green flavours of Lebanese food and host Maeve O�Meara finds the biggest mound of fresh parsley being chopped for use in falafel, the delicious fried snacks made from chick peas that go so well with creamy hummus and smokey eggplant dip baba ghanouj and which Aussies have taken to with gusto. Maeve journeys into one of her favourite big Middle Eastern emporiums with master chef Greg Malouf (of Melbourne�s acclaimed Momo restaurant) to discover how to choose the best tahini, yoghurt, burghul, chick peas and spice mixes for use in the Lebanese kitchen.
Episode 11: Mexican
Mexican cuisine is one of the most ancient and developed on earth but is little known outside its borders and too many restaurants are more �Tex� than �Mex� according to the small number of Mexican expatriates in Australia, some of whom welcome Food Safari host Maeve O�Meara into their kitchens to explain some of the recipes and tips.
Episode 12: Turkish
This week Food Safari enters the delicious colourful world of one of the cuisines we know least about in Australia � Turkish food. While kebabs and Turkish delight are well known, some of the amazing array of vegetable dishes, salads, dips and marinated meats are yet to be discovered. Host Maeve O�Meara journeys into an emporium filled with ingredients for Turkish cooking with her friend, chef Serif Kaya from the acclaimed Ottoman Restaurant in Canberra and now Sydney � capsicum paste, pomegranate molasses, bulgar, dried beans and pulses, even something called Turkish viagra are all in the shopping basket.
Episode 13: Spanish
Food Safari is the ultimate journey into new culinary worlds on our doorstep. We aim to make the exotic familiar by guiding you through key ingredients and easy recipes across 13 delicious cuisines. Each episode explores a new cuisine with the help of professional chefs and homecooks who show us their tips and secrets, cheat's recipes and classic favourites. It's like Cooking for Dummies across the world.
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