Deep in the Atlantic Ocean swims the most sought after prize in the sea – the Atlantic blue fin tuna. Join Chef Michael Smith as he follows the incredible journey of the prized tuna from its catch off the shores of Prince Edward Island, Canada, to exotic Japan and a Michelin-starred sushi restaurant in Tokyo.
How does a company, where creativity is prized above all else, serve 10,000 meals every day to their employees? How do they do it with ingredients sourced from within 150 miles of their kitchens? Chef Michael Smith visits the kitchens of Internet Company Google to see how the creative chefs produce a brand new menu every single day with fresh local ingredients.
Chef Michael Smith visits Cairo to join an Egyptian family as they celebrate the end of Ramadan, Islam’s holiest month. He discovers a vibrant, boisterous city, and a menu of traditional dishes mixed with modern flair.
Chef Michael Smith wrestles crocodiles and scours local markets for ingredients as he helps create an elegant four-course dinner for 25 guests. Then he joins the fun as the banquet table is hoisted 200 feet over the beaches of Cape Town, South Africa!
Join Chef Michael Smith as he travels with a Royal Prince to explore hospitality deep in the deserts of Jordan. From Aman, to Petra, to Wadi Rum, he discovers the culinary secrets that have kept the nomadic Bedouin alive for centuries.
Chef Michael Smith touches down on the USS George Washington, an aircraft carrier somewhere in the Atlantic Ocean. After exploring the ship from bow to stern, he joins the kitchen brigade to learn what it takes to feed 6000 hungry sailors.
Chef Michael Smith goes backstage at the world famous International Festival Gourmet in Puerto Vallarta, Mexico to see what really happens when local chefs and international chefs collaborate and cook together.
Join Chef Michael Smith as he ventures deep into the wilds of Botswana to a luxury Safari camp where he finds that the best food is hidden away behind the scenes, and that when it rains in Africa, the best laid plans can change very quickly.
Chef Michael Smith packs his courage and heads for Tokyo to explore extraordinary food. He finds a world of food that he has never tasted, seen or imagined. At every turn he discovers dishes that test his preconceptions and nerve with ever increasing stakes… from the absolute extreme to the down right dangerous.
Join Chef Michael Smith as he departs the original Ice Hotel in Sweden and heads deep into the bush north of the Arctic Circle to find Europe’s only remaining indigenous people thriving in the cold. Along the way he discovers a herd of reindeer, an amazing outdoor cooking adventure or two, and a young local chef fusing the ways of the past and the future.
Join Chef Michael Smith as he visits Paris, exploring the link between sight and taste. From the impeccably arranged plates of a haute cuisine temple, to the colourful street markets, to a food photography shoot, he finds that we eat with our eyes first. Then he stumbles into Dans le Noir - a restaurant that serves a surprise menu in complete darkness.
In Amsterdam Chef Michael Smith finds a culture that has lost touch with its traditional food ways, yet moved forward with a provocative blend of art and food. He experiences one of the most unique meals of his life as he discovers a thriving community of artists – not chefs – that use food as their medium and its enjoyment as a form of avant garde artistic expression.
Join Chef Michael Smith as he sets out on a personal culinary adventure to explore his almost forgotten Welsh heritage in the most intriguing of ways – not through family, but through food.
Chef Michael Smith journeys to Peru to experience the rare and unique ingredients found exclusively in the Amazon Rainforest. Led by a tribal guide Michael meets a native family to fish and gather, surfacing from the jungle with ingredients to create a meal that will go beyond all borders.
Truffles are difficult to find and very rare and expensive as a result! Chef Michael Smith embarks on a woodsy adventure led by a truffle dog to unearth his own truffle, and follow it from the forest floor into an Italian kitchen to enjoy it as the locals do.
In a colourful and flavourful journey Chef Michael Smith visits Morocco to see and experience the tastes and smells of the traditional Moroccan cuisine first hand. Using the communal kitchen to make couscous and tagine in the same way it’s been made for centuries.
Chef Michael Smith has said Thai food is his favourite food in the entire world. He also said he’s only ever really figured out how to cook it from a cookbook. He would love to go to Thailand to see how it’s really done – especially Thai curry noodles.
Nutmeg is Chef Michael Smith’s favourite spice. In a journey to the spice island of Grenada he gets a chance to see how it’s grown, gathered, processed and, most importantly, enjoyed in the local dishes.
In Turkey bread is found at every meal and comes in many shapes and sizes. Following his own fondness for bread, Chef Michael Smith visits the bustling city of Istanbul, visiting local bakeries and pastry shops before settling down to cook a traditional, dough-based meal with a few new friends.
There’s no reason to be hungry in Hungary as Chef Michael Smith quickly finds out when he descends on a small village for a wintertime diszno tor – a traditional feast celebration. He discovers perfect wintertime, stick-to-your-ribs comfort food at its best – from head to tail!
Chef Michael Smith believes that the harder you have to work for your food – the better it tastes. In a food adventure that takes him halfway around the globe to New Zealand, Michael gives it his all to hunt, fish, gather and muster up the best cuisine the island country has to offer.
Chef Michael Smith goes to Australia in search of off-the beaten-track food. He ventures deep into the Australian outback to experience the indigenous wonders of local bush food.
On a visit to the beautiful and pristine island of Tasmania Chef Michael Smith takes to the water for a cool coastal adventure. Led by a group of local fishermen, Michael explores the seas for true ‘Tassie’ ingredients, such as the infamous rocklobster and abalone. Oysters and blue eye Trevalla also join the mix and are prepared at a fun and tasty beach BBQ.
In the Waipi'o Valley Chef Michael Smith descends into rugged terrain—and travels back in time to the “Real Hawaii”. Discovering an ecosystem, rich in flora and a vast diversity of agriculture, Michael finds traditional inspiration and the best local food used in island feasts.
On the trail of the perfect paella Chef Michael Smith is introduced to some of the best ingredients in Spain. Traveling with a local food hunter Michael visits the local producers of rice, saffron, snails and other infamous paella ingredients before settling down to enjoy the dish and a few other Spanish specialties.
Chef Michael Smith loves food traditions and ventures to Greece to celebrate one of the most important holidays with a family on Evia Island. With food at the forefront of the celebration Michael experiences everything from the meal that breaks the “fast” to the family feast that commemorates Easter.