Advanced search
- TITLES
- NAMES
- COLLABORATIONS
Search filters
Enter full date
to
or just enter yyyy, or yyyy-mm below
to
to
to
Exclude
Only includes titles with the selected topics
to
In minutes
to
1-48 of 48
- Join Maeve O'Meara and Melbourne chef Guy Grossi in an Australian-wide celebration of traditional Italian food and culture.
- Filmed in Australia and France, this series is a celebration of exquisite French cuisine in all its delicious complexity.
- 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 including a slow cooked chicken dish called doro wat, made by young marketing expert Karim Degal.
- Food Safari is an enticing blend of exotic food with down to earth practicality. Tonight Maeve OMeara explores the flavour, texture and complexity of Brazilian food.
- Food Safari plunges into the intricate, balanced, thoughtful world of Chinese food where flavor and using fresh seasonal produce reign supreme. 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 Flower Drum shows some secrets to a good stir fry.
- Dennis Valcich runs through the key ingredients used in Croatian cooking and demonstrates a recipe from the Dalmatian coast - artichoke with potatoes and broad beans.
- Food Safari explores the nourishing foods of Egypt as Maeve discovers the country's favorite dishes. We meet Ramy Megalaa, chef and restaurateur, who introduces Maeve to the key ingredients in Egyptian cooking and later 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.
- 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.
- Maeve meets up with chefs Guillaume Brahimi and Gabriel Gate.
- Chef Guillaume Brahimi gives Maeve a guide to essential fresh ingredients - from herbs to vegetables - then shows how to cook the perfect steak and the potatoes.
- From one of the world's great food-loving nations Food Safari explores some seriously good food. First chef Detlef Haupt reveals the essential ingredients in traditional German cooking and later prepares one of his favorite dishes, sauerbraten served with potato dumplings and tasty cabbage. Butcher Stefan Birmilli guides us through the realm of German sausages.
- Maeve O'Meara joins chef Peter Conistis in a Greek emporium to find out which olive oil is best to use, how to pick a good fetta cheese, and which herbs and spices to make use of.
- Maeve O'Meara explores the flavour, texture and wonderful complexity of Hungarian food.
- Indian Safari - Maeve explores the colourful and spicy world of Indian food, displaying how to make some fabulous 10-minute dishes as well as the secrets of great curries.
- Maeve plunges into the vibrant spicy world of Indonesian food with chef Rohanna Halim, who heads an all-girl kitchen team at her restaurant in Sydney.
- 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.
- Maeve O'Meara joins legendary restaurateur Tetsuya Wakuda who gives tips on the key ingredients in Japanese cuisine.
- 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.
- Maeve O'Meara visits Chung Jae Lee at Mapo Korean Restaurant - voted Adelaide's top Asian restaurant.
- Maeve search for the fresh green flavours of Lebanese food and visits one of her favourite Middle Eastern emporiums with master chef Greg Malouf.
- Maeve O'Meara takes you on a journey within your very own kitchen and makes the exotic familiar. In tonight's episode, Maeve explores the spicy world of Malaysian food.
- Food Safari explores a different take on Mediterranean cooking with the rustic delights of Maltese food.
- Features the best in food the world has to offer. Tonight, Maeve O'Meara visits Jocelyn Riviere "formerly of Kirketon Dining Room".
- Mexican expatriates in Australia welcome Maeve O'Meara into their kitchens to explain some of the recipes and tips.
- Moroccan Safari - Maeve journeys into the world of Moroccan food and meets a range of top chefs and home-cooks who are passionate about their delicious cuisine.
- Food Safari looks at some of the Pakistani dishes that are loved around the world - like biryani - the layered spiced rice and meat dish.
- "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.
- Food Safari Fire host Maeve O'Meara explores the versatility and culinary delights of the Wood fired oven from the healthy 6 minute standup fish to Neapolitan pizza, slow-cooked goat, sourdough bread and sensational Greek pie.
- Food Safari sizzles with colour, flavour and texture as it savours the wonderful complexity of Singaporean food.
- To open series three Food Safari explores the colorful cuisine of South America with passionate chefs and home-cooks. Maeve O'Meara joins chef Jorge Chacon to learn about the particular flavors 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.
- You can smell the heady scents of saffron, paprika and garlic as host Maeve O'Meara investigates the key ingredients needed to create a Spanish pantry.
- Hosted by Maeve O'Meara, this Food Safari features acclaimed chef Peter Kuravita, and the queen of Asian cooking in Australia - Charmaine Solomon OAM.
- Food Safari explores the food of Syria - one of the most vibrant cuisines of the Middle East, full of herbs, spices and traditions stretching back many generations. 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.
- Maeve enters the world of Thai food where the flavours are intense and are balanced together to create harmony for both the palate and for overall health.
- Maeve O'Meara delves into the amazing array of vegetable dishes, salads, dips and marinated meats that make up Turkish cuisine.
- Food Safari discovers some of the vast range of flavors and dishes across the expanse of the United States of America. 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. Maeve then learns some of the secrets of the American barbecue from Brisbane restaurateur Steve Johnson.
- Vietnamese Safari - The fresh and healthy world of Vietnamese food contains dishes that are both balanced in flavour and good for the body and the soul.
- Food Safari plunges into the riot of colors and flavors of the Asian herbs and vegetables at the early morning produce markets in Darwin, led by Jimmy Shu, respected Darwin chef and restaurateur. We learn how to cook just-caught wild barramundi on the beach with Roque Lee - who has both Chinese and Aboriginal heritage and is a champion spear thrower as well as a great fisherman and cook.
- Food Safari explores the country that's called the gourmet destination of South America - Peru. 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.
- Food Safari explores some of the simple peasant dishes of Cypriot food, full of goodness and fresh flavor, based on a handful of key ingredients which are introduced by emporium owner Harry Ipermachou. In the suburbs of Adelaide we meet the delightful Miroula Kastrappi who has made haloumi cheese for her family and friends for many decades.
- The Adelaide Hilton's Executive Chef Dennis Leslie takes Food Safari into the many varied ingredients of the Philippines that he grew up with, describing a melting pot of influences. Banker Trissa Lopez hosts a morning breakfast for her family and friends to highlight Filipino food, an extension of her work hosting a Filipino food blog with devotees around the world.
- Cape Town born chef Graeme Shapiro gives Maeve a lesson in the flavors of the Rainbow Nation. From indigenous staples like mealie meal to the sweet-sour Cape Malay dishes that were a legacy of the spice traders and comfort classics inherited from the Dutch, German and British settlers. It's a rich episode that begins with a visit to Hazel McBride whose Cape Malay grandmother taught her to cook.
- Lao born Tony Inthavong from Sydney's Holy Basil restaurant introduces Maeve to the fragrant flavors of his South-East Asian birth place. Mountains of fresh herbs, lime, chilli and fermented fish sauce combine to produce fresh salads and soups - all served with the ubiquitous sticky rice. Maeve meets Sourina Simmalavong who makes a legendary tham mak hoong (green papaya salad).
- Adelaide based chef Judyta Slupnicki introduces Maeve to the essentials of Polish food - from smallgoods, to horseradish and pickled gherkins and later shares her recipe for the national dish, Bigos. We go behind the scenes in a rye bread bakery with passionate Melbourne baker Andrew Lipiszco who shows us how to make classic Polish rye sourdough bread.
- Food Safari explores the rich food culture from the mountainous rugged heart of Central Asia, where the ancient silk routes ran between Europe and the Far East, a cuisine that reflects influences from China, India and central Asia. Maeve joins passionate food lover Ryla Smith who grew up in Kabul who shows her the many ingredients and spices used in the cuisine.
- "Food Safari joins Danish chef Bente Grysbaeck at Melbourne's Queen Victoria Markets to introduce many classic Danish flavors - from herrings to capers, rich Danish butter to some of the pickles and vegetables loved by the Danes. The open sandwich or smørrebrød is one of the adored traditions and the bread on which its served is the dense bread heavy with rye flour, grains and seeds.
- Food Safari finishes the series in the far north west of Australia in the beautiful town of Broome, exploring the unique creole cuisine that started with the mix of cultures that settled to work in the booming pearling industry. The mix of local indigenous food, with influences from Chinese, Japanese, Filipino, Indonesian and Malaysian families created distinct and delicious dishes.