Presenter of SBS Food Food Safari Maeve O'Meara popped in for a visit earlier this week, scouting the best local eats for a food tour in 2021. Caviar is the crowning glory of pioneering Greek chef Peter Conistis’ (Alpha Restaurant) signature dish moussaka of eggplant, seared scallops and taramasalata. We meet Alejandro Saravia, a young chef who has settled in Sydney, opening Morena restaurant in Surry Hills - he shows Maeve some of the key ingredients in Peruvian cuisine including chillies, corn, potato and the high protein grain of the Andes - quinoa. Squid ink tagliolini with calamari, bottarga and salmon roe. Episode 7: Chinese. Chef Louis Tikaram (EP&LP, West Hollywood) shares his recipe for making “white gold” Kokoda. Episode 1: Moroccan. Aired 31 October at 7.30pm on SBS and then catch-up on SBS On Demand. Food Safari journeys into the intense spicy world of Malaysian food whose devotees cross oceans for the best laksa, roti and curry. Aired 1 August at 8 pm on SBS and then catch-up on SBS On Demand. Maeve O’Meara continues her Food Safari with 13 new mouth-watering episodes. Maeve journeys into the Top End of Australia to seek out wild barramundi with local fisherman Billy Boustead and his chef friend, legendary Darwin and Alice Springs restaurateur Jimmy Shu (Hanuman). Here's how to buy the best. Tasmanian-based chef Masaaki Koyama (Masaaki’s Sushi Geeveston) heads out in the misty mornings on the Huon River to haul up eel nets set the night before, grilling his catch and brushing with a delicious soy glaze. Airs 26 December at 7.30pm on SBS. Founder of the acclaimed Tasmanian cooking school The Agrarian Kitchen chef Rodney Dunn (The Agrarian Eatery) prepares local eels in a brine and cold smoke them on his farm. WATCH THIS EPISODE NOW ON SBS ON DEMAND. Food Safari returns in a blaze of glory to explore how cultures across the world cook with fire. A cheese and leek topped pie made with perfect white fish, smoked fish, salmon and plump prawns is chef Nelly’s Robinson’s (Nel Restaurant) favourite dish from childhood. Exclusive TV sneak peeks, recipes and competitions, All your favourite recipes from Food Safari E, Opposites attract when sweet and sour get involved, Wok-fried lobster with ginger, shallot and cognac, Afghan dumplings with beef sauce and garlic yoghurt, Episode guide | Adam Liaw's Road Trip for Good, Episode guide | Palisa Anderson's Water Heart Food, Feels like home: Israeli semolina cake for a Friday night in, A better brunch: 21 delicious drinks and eats for breakfast-meets-lunch, Try omurice – the dish made of eggs, fried rice and tomato sauce. In Brazil, seafood is very popular and the Bahia region in the north is home to a much-loved dish called bobó de camarão which is made with prawns, cassava and dende oil, a favourite of chef Luiza Yu Gomes (1821, Civic Hotels, Universal Hotels Catering) who serves it with the beloved staple farofa made with cassava flour. At the mouth of the Murray River, pipis are harvested by Alistair Scott-Young (Goolwa Pipi Company); Diogo Ferreira (Village on Cloey) and his mother Lucia use pipis combined with pork for a classic carne de porco a Alentejana. Source: Kismet Productions. Both hot and cold smoking methods are used to preserve fish, as sown by BJ Plummer at Woodbridge Smokehouse. Dive into Food Safari Water - the next delicious helping of Food Safari Elements, exploring the bounty of the water. See more ideas about italian recipes, recipes, food. Food Safari ventures into the beautifully healthy world of Korean food, full of color and surprises. Apr 15, 2020 - Explore Elda Basso's board "Food Safari - Italian Recipes", followed by 330 people on Pinterest. Aired 22 August at 8 pm on SBS and then catch-up on SBS On Demand. Thanks to Masaaki Koyama (Masaaki’s Sushi), Kane Edel, Séverine Demanet, Rodney Dunn (The Agrarian Eatery), Bradley Finlayson (Tasmanian Eel Exporters), George and Patrizia Simone, Anthony Simone (Baby Café & Pizzeria), Jerry Mai (Annam Restaurant and Bar), Peter Gilmore (Quay, Bennelong), Fink Group, Elizabeth Hewson, Keith Kneebone, Nicholas Seafood, Freshwater Australian Crayfish Traders and Marianvale Blue. Joe Biden and Lady Gaga + Kamala Harris and John Legend _ Election Night 2020 Rally in Pennsylvania Source: Kismet Productions. Jin demonstrates how to cook the lobster with ginger and shallots, flamed with cognac for a truly show-stopping dish. Aissatou Ba (Tastes of Senegal) shows how thieboudienne is made. Fouad Kassab makes Lebanese sayadieh, a glorious mound of fish, spiced rice and nuts which is the pinnacle of many festive banquets. Larger than life Greek chef Thomas Deliopoulos (Mykonos Restaurant, Kalimera Souvlaki) shows how to create two perfect dishes using a mighty five-kilo octopus – preserved in oil and cooked over charcoal. Refugee and fisherman Nigethan Sithirasegaram (Tamil Feasts), makes a classic Sri Lankan crab curry. Thanks to Frank Camorra (Movida Aqui), Thomas Deliopoulos (Mykonos Taverna and Kalimera Souvlaki Art), Pacharin ‘Air’ Jantrakool (Chon Thai), Chris Weysham (Po’ Boy Quarter and East of Everything), Danny Russo (Candelori’s and Russolini Group), Kate Kennedy, The Eight, Zilver. Thanks to Angie Hong, Thuan Phong Fish Market, Michael Cotter, Chris Weysham (Po’ Boy Quarter and East of Everything), David Coumont (Moxhe), Jorge Chacon, Palisa Anderson (Boon Café), Gerardo Iglesias, Lance Wiffen (Sea Bounty), Phu Quoc Restaurant, Malay Chinese Takeaway, Jarern Chai, Chat Thai. Somer Sivrioglu stuffing mussels which he eats Istanbul style, using the shell as a scoop. In this visually spectacular 10-part series host Maeve O'Meara learns the secrets to grilling, smoking, roasting and baking from some of Australia's top chefs, cooks and barbecue devotees. ... 'Series 1, Episode 3' SBS Food, 1:00am, Thu, 31 Dec 2020, 30 minutes. Dynamic Vietnamese chef Jerry Mai (Annam Restaurant and Bar) cooks a spectacular grilled Murray cod with herbs, including a wicked dipping sauce. Belgian chef David Coumont (Moxhe) cooks up a pot of mussels using eschallots and a splash of wine. Deep fried snapper with green mango salad. As 2020 (thankfully) draws to a close, it seems that everyone could use a good cry. In Senegal, the national dish of fish and rice is called thieboudienne, served on a huge communal platter. In Sydney’s Western suburbs, Vietnamese man of fire chef Ben Nguyen (Hai Au) cooks periwinkles and cockles while former Hanoi-born restaurateur Liên Yeomans shares her recipe for Chả cá lã vọng. Aired 8 August at 8 pm on SBS and then catch-up on SBS On Demand. Food Safari Water joins the pumping kitchen at the popular Golden Century which specialises in live fish and seafood and Eric Wong explains the cultural significance and meaning of eating a whole fish. Aired 7 November at 7.30pm on SBS and then catch-up on SBS On Demand. Thanks to Dai Duong (Uncle), Alistair Scott-Young (Goolwa Pipi Company), Diogo Ferreira (Village on Cloey), Lucia Ferreira, Giuseppe Fuzio (Chiosco by Ormeggio), Alessandro & Anna Pavoni, Vicki Wild, Martin Benn (Sepia), Malay Chinese Takeaway, Sydney Cove Oyster Bar, Nick’s Restaurant & Bar Group, Spencer Gulf Prawn Association, Pork and pippies (Carne de porco à alentejana), Tiger prawn skin, jamon dashi, cucumber & kinome. The fish that launched a thousand ships – salted dried cod – is a delicious comfort food treat for chef Jose Silva (Bibo Wine Bar) – his Bacalhau à Brás recipe sees cod soaked and cooked in a rich sauce with slowly cooked onions, eggs and shoestring potatoes. Louisiana style seafood sandwiches in the form of po’ boys using battered fried oysters and marinated prawns are prepared by chef Chris Weysham (Po’ Boy Quarter and East of Everything). Food Safari Water is a vibrant, comprehensive 13-part series which not only showcases the great seafood dishes of the world, but it also explores the traditions of catching and preserving fish, shellfish, crustaceans and sea vegetables - a celebration of hardworking fishermen and women, divers and foragers, processors and smokers as well the brilliant chefs and home cooks who share their treasured recipes and techniques. Also in Tasmania, Japanese chef Masaaki Koyama (Masaaki’s Sushi, Geeveston) introduces how dashi is made and uses leftover bonito flakes to make a calcium rich sprinkle for rice called furikake. Next stop is the Sydney Fish Market with De Costi’s chief buyer Carmelo Lombardo, and renowned seafood chef Steve Hodges shares some of the secrets of co… SBS acknowledges the traditional owners of country throughout Australia. The simplicity of cooking and serving seafood in one pot is a hallmark of cuisines around the world. Episode 8: Italian. Grilled calamari, oyster sauce and coastal greens. Food Safari is available for streaming on the website, both individual episodes and full seasons. Discover three TV shows featuring Emmy-nominated standout performances, all available to stream now. Thanks to James Palanowski (Candy Ab), Frank Shek (China Doll), Peter Hardwick, James Ashmore (Ashmore Foods Tasmania), Masaaki Koyama (Masaaki’s Sushi), Yarra Valley Caviar, Peter Conistis (Alpha Restaurant), Olsson’s Salt, Eric Wong (Golden Century Seafood Restaurant), Marigold Citymark, Thai Shun Co, Tyla Yap (Asian Inspirations), Mud Australia. Hungry Ghosts is an Australian dramatic horror series, released on SBS and SBS On Demand on 24 August 2020. Episode 2: Malaysian. Andrew McConnell (Cumulus Inc, Cutler and Co, Supernormal etc) forages for coastal vegetables on the Mornington Peninsula and cooks calamari over charcoal, making his own oyster sauce from scratch. Aired 19 September at 8 pm on SBS and then catch-up on SBS On Demand. The series first aired on December 6, 2006. Chef Lennox Hastie (Firedoor) takes his grill to a NSW south coast beach to cook a perfect whole flathead over coals, served with an ingenious pil-pil sauce. Source: Kismet Productions. Peruvian chef and teacher Jorge Chacon cooks the renowned hangover cure parihuela. This episode features Pakistani dishes that are loved around the world. Forager Peter Hardwick shares his favourite place on the NSW North Coast to find sea vegetables including samphire, seablite and pig face. Source: Kismet Productions. Food Safari Water is the next delicious helping of Food Safari Elements exploring the cultures and cuisines of Australia. Italian dynamo Paola Toppi (Bar Machiavelli), loves the delicate sweetness of blue swimmer crab and uses it to star in her three-minute masterpiece, cooked with fresh pappardelle pasta. Thanks to Billy and David Boustead, Jimmy Shu (Hanuman), Carmelo Lombardo (De Costi Seafoods), Steve Hodges (Sydney Fresh Seafood), Alberto Fava (Tipo 00), Alex Olsson (Olsson’s Salt), Lino Sauro (Olio Kensington Street). The complete list of SBS On Demand TV shows SBS On Demand is a free catch-up service that streams some of the best television shows from around the world and we've got the full list of … Shark-defying scallop diver Paulie Polacco harvests some of the world’s most prized queen scallops off Kangaroo Island. Chef Martin Benn (Sepia) creates food as art as a tiger prawn morphs into a silky single sheet served with umami-rich broth made with the world’s most expensive jamon iberico. Next stop is the Sydney Fish Market with De Costi’s chief buyer Carmelo Lombardo, and renowned seafood chef Steve Hodges shares some of the secrets of cooking fish perfectly. Food Safari explores the country that's called the gourmet destination of South America - Peru. This is what you need to know when you buy seafood. He confides that he sometimes eats 50 at a sitting! 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. Source: Kismet Productions. American TV host Adam Richman, known best for his competitive eating show, Man vs Food, takes viewers on an … Gourmet Food Safaris Pty Ltd® PO Box 877 NEUTRAL BAY NSW 2089 p: +61 2 8969 6555 f: +61 2 8969 6222 e: info@gourmetsafaris.com.au ABN 74 089 288 040 Croatian chef of 40 years Ranko Despot (Balkan Seafood Restaurant) shows the traditional Gardella grill and cooks up a number of different fish, sharing tips and techniques on cooking perfect fish. In the Thai world, the perfect seafood mouthfuls come from Northern Thailand in the form of miang kham - a multi-textured wake up for the taste buds from chef Pacharin ‘Air’ Jantrakool (Chon Thai). Chef Frank Camorra (Movida Aqui) shares his recipe for luscious salty buñuelos de bacalao. Episode 9: Thai. Australia’s most acclaimed chef Tetsuya Wakuda (Tetsuya’s, Waku Ghin Singapore) celebrates the less popular species of fish which he says are actually more delicious, especially blue or slimy mackerel which he uses raw and cures with slices of dried kelp to create an inventive salad with shaved fennel. Carlo Giacco, Composer: 15 Amore. The cold clear waters off Bruny island Tasmania are where lobster fisherman Clive Perryman harvests Southern Rock Lobster, a delicacy close to the heart of chef and wok master Chris Jin (China Doll), who grew up in Shanghai and always associated the lobster with a lucky dragon. Turkish chef Somer Sivrioglu (Anason, Efendy) shares his recipe for midye dolma and how to eat them Istanbul style, using the shell as a scoop. Online exclusive: Japanese steamed egg cups (chawanmushi). Italian Food Safari is the much-awaited next feast in the beautiful Food Safari series… a celebration of the incredible breadth and hard work of the Italians who came and settled in Australia over a generation ago and have kept their food traditions intact. Thai chef and restaurateur Amy Chanta (Chat Thai) deep-fries snapper and serves it with a fresh green mango salad with lots of herbs. The elegant pairing of veal and tuna make vitello tonnato, shared by Pugliese chef Giuseppe Fuzio (Chiosco). Chef Angie Hong shares the secrets of Vietnamese claypot and Cajun chef Chris Weysham (Po’ Boy Quarter, East of Everything) cooks his version of a crawfish boil with a spicy base and a mountain of prawns and crabs. Eels hang after smoking at The Agrarian Kitchen. In Tasmania James Ashmore (Ashmore Foods Tasmania) demonstrates how he preserves wakame and Tasmania’s favourite Japanese chef Masaaki Koyama (Masaaki’s Sushi) uses wakame to create a salad with octopus finished with a dressing using dashi. Food Safari journeys into the intense spicy world of Malaysian food whose devotees cross oceans for the best laksa, roti and curry. Italian Food Safari opens with a celebration of the wood-fired oven, which many Italians constructed in their backyards when they arrived in Australia. Source: Kismet Productions. The salmon roe harvest in the Yarra Valley is spectacular as the fish laden with eggs are anaesthetised in a bath of clove oil-induced water and their jewel-like orange roe ‘milked’. This brand-new 13-part series starts 8pm, Wed 1 Aug 2018 on SBS. Chef Danny Russo (Candelori’s, Russolini Group) uses neonata mixed with fermented chilli to create a Calabrese speciality known as “poor man’s caviar”, while Kiwi expatriate home cook Kate Kennedy whips up New Zealand’s beloved whitebait fritters which are served with buttered square white bread. Vietnamese chef Dai Duong (Uncle, Uncle Collins) makes the classic Chao Tom, grilled to golden perfection. The secret to a perfect seafood meal lies in the raw material – the seafood itself must be of impeccable quality. On a pristine mountain stream in Victoria’s High Country, chef Anthony Simone (Baby Café & Pizzeria) takes us to his favourite trout fishing spot from childhood and shares his simple recipe for smoking trout using a wok, hickory chips and eucalyptus leaves. Visit the program page for recipes, videos and more. March 2020. Covering cuisines as diverse as Senegalese, Sri Lankan, Greek, Spanish, Peruvian, Lebanese, Turkish, Thai, English and Brazilian, Water taps into a glorious exploration of the bounty of the water – many refer to seafood as the ‘best protein on the planet”, says O'Meara. Talented home cooks Aurora Charabati demonstrates a fish and chips variation from Lebanon using the whole garfish. Peter Conistis' inventive moussaka of eggplant, seared scallops and taramasalata. Exquisite snacks based on seafood star in many cuisines around the world. Revered chef Peter Gilmore (Quay, Bennelong) shares his signature Australian dish of red claw yabbies and buckwheat pikelets. Chef Tan (Malacca Straits) cooks a fish head curry with a creamy coconut curry base and Simon Lee (Masak Ku) teaches the secrets to the rich curry sauce. Alberto Fava (Tipo 00) makes his inspired signature dish of squid ink tagliolini and calamari with salmon roe and bottarga. 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