Food Safari returns in a blaze of glory to explore how diverse cultures across the world cook with fire. Maeve O'Meara travels across Australia to meet with chefs and grilling experts.
Maeve explores the best char-grilled street food from around the world including Greek pork souvlaki, Abruzzese arrosticini, Malaysian satay and Mexican fish tacos.
Maeve explores the versatility and culinary delights of the wood-fired oven from fish to Neapolitan pizza, to slow-cooked goat and sourdough bread.
Maeve explores how fire and coals create some of the world's classic recipes—Turkish kebabs, Portuguese sardines, marinated Chilean pork belly and South African braais.
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.
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.
Maeve discovers the secrets to Spanish perol, Croatian peka, Chinese claypot, Moroccan tajine and Lebanese saj—and why they taste so good!
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, Maeve enjoys a sensuous feast of Asian flavours.
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.
Maeve meets a former pearl diver who uses 44-gallon drum to smoke barramundi, and a Jamaican chef who prefers to harness its cooking capabilities for jerk chicken and pork. Catching up with other barbecue devotees, she also discovers there are many ordinary objects—including fridge parts, wheelie bins and lawnmowers—that can be welded into cooking devices.