Food Safari: Fire

Food Safari returns in a blaze of glory introducing all you need to know about fire, wood, charcoal, types of meat, smoking, grilling, roasting and a cheatís spit.

Food Safari Fire explores the best char-grilled street food from around the world including Greek pork souvlaki, Abruzzese arrosticini, and more!

Maeve O'Meara explores how fire and coals create some of the world's classic recipes: traditional Turkish kebabs, Portuguese sardines, and more!

Over 5000 years the basic design of the tandoor oven has not changed, making it one of the oldest cooking devices.

The ancient tradition of roasting a whole animal over a fire has always been visually spectacular as well as incredibly delicious.

As the cuisines of the world developed different techniques to capture flame, they also developed a unique range of pots and pans.

Fast cooking over fire makes your heart beat faster and across Asia a number of recipes come to life over flame.

Maeve explores the ancient art of smoking in cuisines around the world, tasting hot smoked salmon and kingfish, the West African condiment shito, and more.

Maeve embraces the ingenuity of the home-made barbecue, exploring the 44 gallon drum used in the Kimberley as a smoker for barramundi and in Jamaica to cook jerk chicken and pork.