Food Safari

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.

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.

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.

Cape Town born chef Graeme Shapiro gives Maeve a lesson in the flavors of the Rainbow Nation. From indigenous staples like mealie meal to sweet-sour Cape Malay dishes.

Lao born Tony Inthavong from Sydney's Holy Basil restaurant introduces Maeve to the fragrant flavors of his South-East Asian birth place.

Adelaide based chef Judyta Slupnicki introduces Maeve to the essentials of Polish food - from smallgoods, to horseradish and pickled gherkins and the national dish, Bigos.

Food Safari explores the rich food culture from the mountainous heart of Central Asia, a cuisine that reflects influences from China, India and central Asia.

Food Safari joins Danish chef Bente Grysbaeck to introduce classic Danish flavors - from herrings to capers, rich Danish butter to some of the beloved pickles and vegetables.

Food Safari finishes the series in the town of Broome, exploring the unique creole cuisine that started with the mix of cultures that settled to work in the pearling industry.