Food Safari Fire (2016)
Synopsis
A diverse journey exploring how cultures across the world cook with fire. A feast for the senses, each episode follows a different cooking style and reveals the secrets behind preparing food for the fire.
First Air Date: 2016-01-07
Last Air Date: 2016-03-10
Number of Seasons: 1
Number of Episodes: 10
Created By: Maeve O'Meara
Networks: SBS
Seasons
Season 1 (2016)
No overview available for this season.
Episodes:
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Ep. 1: Cooking with fire
In this flame-cooking master class, host Maeve O'Meara meets an impressive line-up of chefs and food purveyors from across Australia.
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Ep. 2: Street food
Food Safari Fire explores the best char-grilled street food from around the world including Greek pork souvlaki, Abruzzese arrosticini, Malaysian satay, Vietnamese beef in betel leaves and Mexican fish tacos.
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Ep. 3: The wood-fired oven
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.
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Ep. 4: Grilling passionate
Maeve explores how fire and coals create some of the world's most beloved recipes, including traditional Turkish kebabs, Portuguese sardines, marinated Chilean pork belly and a spicy masterpiece known as South African braais.
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Ep. 5: The tandoor
Maeve seeks out recipes from the subcontinent and Armenia cooked with this ancient oven, including tandoori chicken and prawns, naan, lamb kebabs and an elaborate roast pumpkin.
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Ep. 6: Spit-roasting
Maeve explores the Argentinian style of a la cruz cooking, and learns the secrets to Brazilian churrasco, Sardinian suckling pig, Portuguese piri piri chicken and a crowd-pleasing Greek Easter lamb.
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Ep. 7: Pots and pans
Maeve discovers the secrets to Spanish perol, Croatian peka, Chinese claypot, Moroccan tajine and Lebanese saj - and why they taste so good.
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Ep. 8: Asian barbecue
Maeve enjoys a sensuous feast of Asian flavours, from the Vietnamese lunch staple bun cha (marinated pork), to Chinese cumin lamb, Thai grilled chicken, Korean barbecue and the popular Japanese cooking technique, kushiyaki.
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Ep. 9: Smoking
Meeting smoking masters from across Australia, Maeve tastes hot-smoked salmon and kingfish, the West African condiment shito, flavoursome smoked lamb, Irish cold-smoked green bacon and Kansas City-style ribs.
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Ep. 10: Barbecue safari
Catching up with other barbecue devotees, Maeve discovers there are many ordinary objects, including fridge parts, wheelie bins and lawnmowers can be welded into cooking devices.
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