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Food Safari Fire

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Food Safari Fire (2016)

January. 07,2016

| Documentary

Food Safari Fire

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.

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Food Safari Fire

2016

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Seasons & Episode

Seasons 1 : 2016

10 Episode

Episode 1 - Cooking with fire

January. 07,2016

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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Episode 2 - Street food

January. 14,2016

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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Episode 3 - The wood-fired oven

January. 21,2016

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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Episode 4 - Grilling passionate

January. 28,2016

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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Episode 5 - The tandoor

February. 04,2016

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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Episode 6 - Spit-roasting

February. 11,2016

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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Episode 7 - Pots and pans

February. 18,2016

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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Episode 8 - Asian barbecue

February. 25,2016

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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Episode 9 - Smoking

March. 03,2016

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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Episode 10 - Barbecue safari

March. 10,2016

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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