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It may well be only one country but Brazil offers a host of different culinary cultures. Merrilees Parker starts her journey in the Afro-influenced coastal city of Salvador, capital of the state of Bahia. She helps offer food to the Candomble Gods before filling up on sweet street food and being swept along by the infectious energy of street drummers. The next day, she meets Da Da, a famous restaurateur and TV chef who learned the art of Bahian cookery while living in the Favelas (shantytowns). Together they cook a spiny lobster and Moqueca fish, a delicious local coconut cream and fish stew. Merrilees then paddles up the River Amazon and journeys into the rain forest in search of Brazil nuts and bizarre fruits, tapioca pancakes and exotic barbecued fish. Downstream, Belem's wonderful market offers even more surprises including a Guarana smoothy, jambo leaf, manioc and dried shrimp soup and hundreds of herbal medicines. Merrilees then heads south to Recife in the Pernambuco state, where Portuguese flavours are the order of the day. Here, sugar plantations have given the world Cachaca, Brazil's answer to rum. Merrilees samples the national cocktail and whisks up a Cachaca mousse before joining the Easter celebrations at the extraordinary Fazenda Nova, an open-air reconstruction of old Jerusalem where tens of thousands watch the Last Supper and gorge themselves on goat kebabs and pastries. Further south in Porto Allegre, Merrilees meets the Gauchos who tend Brazil's famous beef cattle and cooks them Waggoner's Rice, one of their favourite dishes. The mixture of European culture and the love of meat means the area offers huge barbecues and sophisticated wineries, both of which Merrilees experiences before finishing her journey in the country's party capital Rio de Janeiro. She ends her Brazilian experience with beach food and the national dish, Feijoada.
Autumn in Burgundy is a 'foodies' dream. Merrilees Parker explores the golden vineyards of the Cote D'Or. Here she picks grapes, celebrates with local wine makers and learns which wines go best with what foods. Merrilees visits typical markets, goes mushroom hunting and eats at a farmyard restaurant run by farmers wives. She has to cope under the heat and stress of a 3 Michelin star restaurant, takes a journey in a hot air balloon and meets with local chefs to make 'frogs legs', 'apple tart', 'roasted wild mushrooms' and 'beef Bourguignon'.
The Caribbean, a place associated with laid-back living, raucous parties and resort holidays, doesn't immediately leap off the map as a top foodies' destination. Yet anyone stepping off the beach or out of their hotel will discover a region fiercely proud of its rich tradition of cross-pollinated cuisines. Merrilees Parker takes a hop across the islands of Puerto Rico, St Kitts, Guadeloupe and Trinidad in search of the tastes that give the Caribbeans their unique spirit. In Puerto Rico she finds the colonial influence still alive in the islanders' love of coffee, while St Kitts has capitalised on its history by converting its plantation houses into gourmet restaurants. Here she cooks up a local catch, spiny lobster. On Guadeloupe she savours the truly international Creole cuisine, a combination of Indian, Chinese, French, Spanish and African influences, as well as the identifiably French flavours of its pastries and rum. The menu ends in Trinidad where she samples Trinni street food favourites like roti, corn soup, pelau and rum at its mind-blowing world famous carnival.
Tyler Florence explores the delicacies of Emilia-Romagna and Tuscany in Central Italy. This is the land of cheese, wine and pasta. He explores the gastro-shops in 'Bologna the Fat', indulges in chunks of parmesan and celebrates at the Chestnut festival. The olive harvest takes place in November and Tyler joins farmers in picking and pressing this years olives and soon discovers just how delicious freshly made olive oil tastes. Tyler meets with local chefs and cooks Porcini mushrooms, rabbit, chestnut polenta and fresh pasta. While in Florence he indulges in pizza, different breads, tripe sandwiches and classic Italian ices-cream along with participating in the annual Butchers festival.
Germany is a country that has been central to Europe since its foundation some hundred and thirty years ago. And central to this country's experience has been food, yet this remains one of the world's great unsung cuisines, generally condemned as stodgy or boring, but there is much more to Germany than sausages and sauerkraut. There is a large variety of rich culinary traditions which have developed in the different regions of Germany. A North/South divide is apparent when it comes to German food and culture. The North is influenced by Scandinavia and its closeness to the sea, while those in the South prefer lighter food, influenced by nearby Italy and Austria. Germany is a fertile land ideal for raising livestock, so pork, lamb, beef and dairy products are central to the German diet. In the days before modern refrigeration, Germans prolonged the shelf life of their meat by smoking, marinating and salting. And this led to the nation's predilection for sausages and preserved foods. In Planet Food: Germany, Merrilees Parker visits the world famous Oktoberfest where she discovers the best of German beers, as well as the Weisswurst - Bavaria's very own sausage! Nursing a hangover, she heads off to uncover the history of the pretzel and tries her hand at making the delicious Black Forest Gateau from one of the best bakers in the country. She discovers the two sides of the capital Berlin, sampling its new and sophisticated cuisine as well as its nostalgic produce that originated from the former GDR.
Tyler Florence gets away from the traditional notions of Americanised Mexican food and travels around Mexico to find the real heart and soul of Mexican cuisine. The country has a number of regional variations and eating is a way of life. Tyler starts his journey in Mexico City, once the culinary gateway between Europe and the America's. Here he explores the vibrant markets and discovers the just how hot chillies can really get. A quick sip of tequila takes him to the cactus heartland of Oaxaca where he finds out how tequila's sister drink, mezcal, is made. Tyler samples some excellent chocolate, another favourite of all Mexicans and an ingredient that the world over has a lot to than Mexico for. In the beautiful city of Puebla, Tyler learns how to prepare the national dish, Mole, turkey with chocolate sauce, originally invented by a local nun, by accident. The Mexicans love to celebrate and Tyler's happens upon a seven-day festival totally dedicated to vanilla. His journey ends on the east coast where Mexican flavours blend with the Caribbean sea.
Ben O'Donoghue's journey starts in Casablanca with a typical Moroccan breakfast, after which Ben takes in some local culture and visits Hassan II Mosque before lunching at the camel market. Casablanca is a hip, trendy vibrant young city and Ben discovers the best new place in town, 'Les Petits Roches'. On the road northbound, Ben stops off for a roadside snack of couscous and milk next to local vineyards. Moving on to the Imperial City of Fes where Ben gets lost in the oldest continually inhabited medina and is invited into an old home where he learns how to cook the soup that breaks the Ramadan fast, Harira. Ben visits the infamous restaurant and Maison d'hotel 'La Maison Bleue' where he indulges in delicious ancient dishes. Leaving the old imperial city behind and venturing up through the snow capped Mid-Atlas to the Sahara, Ben collects a selection of vegetables at the market in Erfoud and then bikes off towards the high dunes of the Western Sahara and lives with a Nomadic family who survive in a desert. Onward to the exotic city of Marrakesh where Ben explores the chicken and olive market and meets up with the head chef of La Mamounia and learns how to make a classic Chicken Tagine. The evenings entertainment starts in the Place Djemna el Fna where Ben tastes a fine selection of street foods scattered amongst snake charmers, fire eaters and musicians. South West into the High Atlas, Ben meets a young Chef from New York whose Berber origins have brought him to the land of mountain honey, almond nut and argane tree. Together they cook a delicious Moroccan pastry with honey and almonds which they take to a local Berber village. Here they discover argane oil and amalou prepared in a traditional way. Ben bids farewell to Chef Orchid and embarks on the final leg of his journey, to the Portuguese fishing port of Essaouira. Here is dabbles in a bit of surfing, explores the medina and fish markets and meets some local fishermen and then cooks his final dish f
Padma Lakshmi journeys through South India. Starting in Mumbai, she discovers a number street food delights before helping the 'Dabbawallahs' deliver lunch to businessmen in the city centre. She travels inland by plane to Hyderabad where Padma enjoys the opulence of the Royal city and explores the exotic bazaars where she learns how to make a Royal Biryani for 200 children at the home of a first class chef. In Bangalore, Padma enjoys a typical South Indian breakfast, a Masala Dosa at the Mavalli Tiffin Rooms. She then travels on to India's largest Woman's Co-Operative to make sun-dried Pappadams. Next she heads south to the lush coastal state of Kerala. Here Padma explores the spice warehouses in Cochin and has an insight into the world's only International Pepper Exchange. Padma meets up with a local chef and together they cook a fragrant coconut fish stew amongst the tropical palm fringed backwaters of Kerala. Travelling through the Cardamon Hills and over the Western Ghats by train, Padma finds herself in a large Krishna Temple. The temples' dining rooms are open to hungry worshipers and it is here where Padma journey comes to an end. She eats with 10,000 pilgrims and learns of the sacred and religious foods in South India.
Padma Lakshmi embarks on an overland adventure across Southern Spain tasting the regional gastronomic delights whilst indulging in the local culture. Padma's journey begins in the Andalucian capital, Seville, with breakfast; hot chocolate and Spanish doughnuts. After touring the bustling town, Padma takes a tour of authentic tapas bars. They happen upon a flamenco bar where Padma practices a few steps between sips of Sangria. She is south bound to Jerez de la Frontera where Padma meets a local chef. Together they cook with fish and sherry. The next day she ventures towards to a small fishing village on the Atlantic coast, Sanlucar de Barrameda. Here Padma learns about the production of the exclusive Manzanilla sherry before buying some heavenly cakes from the local convent. A brief detour to La Mancha, rural Don Quixote countryside, where Padma attends the annual Saffron Harvest festival. Then it's back south to the Costa del Sol where on the beach she meets the Paella King, Ayo. He teaches Padma how to make the authentic festive Spanish dish. From the Mediterranean coast to the snow capped tips of the Sierra Nevada in one day. Padma stays at a local farmhouse in the Alpujaras valley. The owner Paco takes here on a donkey ride up into the mountains to hunt down the famous dry cured ham. After a hard day in the saddle she cooks an Andalucian stew with Paco's wife and joins their family for dinner. Passing through the Moorish city of Granada, she heads north towards Jaen for the annual bullfighting festival. At the fight, the bull has won, and she joins disgruntled officials in a bull restaurant and discusses the issue of bull's meat whilst tucking into some prize bull's balls. The next day she happens upon a famous olive oil mill and learns how olive oil is essential to Spanish cooking. Finally, its onto the sleepy town of Bunol to throw tomatoes at the wild Tomantina festival and back in the kitchen to make Gazpacho - an alternative use for tomatoes. Her
The Golden Kingdom of Thailand is home to some of the most pungent and spicy fresh ingredients in the world. Regarded as the world's fourth most popular cuisine, Thailand is valued for its low fat content and health enhancing properties. Merrilees Parker visits paddy fields and aircraft-hangar sized rice barges, shops in the floating markets of Bangkok and the night market in Chiang Mai and discovers beautiful fresh fruit and the notoriously smelly durian fruit. She cooks steaming Pad Thai noodles and tangy fish sauce with a street food vendor, masters the intricate art of fruit sculpture and the delicacies of the Royal Thai Cuisine. She then spends a night with a Thai family and prepare green curry, and are awoken early to make an offering to the monks at the local temple.
Merrilees Parker travels to the island state of Japan to learn about its unique food culture. Starting in its capital Tokyo, she goes to, Tsukiji, the world's biggest fish market, where she encounters weird shellfish and 500lb tuna! Master chef, Romeo teaches her how to make the ultimate sushi, an art that takes years to master. Then it's off to a ramen museum, where you can try regional styles of the noodle soup that is Japan's fast food of choice. Although the Japanese have one of the healthiest diets on the planet, many of their ingredients are alien to the average westerner. Merrilees meets Elizabeth Andoh, a food writer who guides her round the unfamiliar ingredients of a Tokyo food hall such as miso and seaweed. Escaping the city, Merrilees takes the bullet train to Matsusaka where she visits a farm that produces the most expensive beef in the world - the cows are fed with apples and beer and massaged daily! On to Kyoto, the old seat of the empire where she's immersed in traditional Japanese customs such as the tea ceremony and visits a 400-year-old restaurant. After shopping in its ancient market, known as Kyoto's Kitchen, she learns about the Japanese art of knife-crafting. Soba noodles and tofu are other Japanese staples - Merrilees visits another ancient restaurant to try these before meeting the master brewer of a local sake brewery - a Brit! After a quick look at the ancient practice of comorant fishing, Merrilees travels to Japan's iconic Mount Fuji for the annual Summer Fire Festival to gorge herself on wonderful street food. Back in the suburbs of Tokyo, Merrilees is invited to the home of a lady who teaches her how to make tempura - an invite to a private home is an honour in Japan and the food is even better! Then Merrilees watches the preparation of fugu - the ultimate Japanese food fetish - a poisonous fish which can kill if prepared in the wrong way before ending her journey with a lesson in Japanese/European fusion cuisine.
Lebanon is a country located between the desert and the sea. The location is a both blessing and a curse, with war being waged on this fertile ground for over four millennia. The rich soil and varied history of Lebanon have resulted in a world class cuisine. Chef Merrilees Parker travels to the capital of Beirut, and then in to the countryside of Lebanon to learn more about its people, their culture and their cuisine. Merrilees begins her journey at a Beirut juice bar. The fresh fruits and vegetables are plentiful in Lebanon and her avocado smoothie is a great start to breakfast. Next she meets up with Nayla Audi who is a well-known food writer and restaurateur. Together they make Fatteh, which is a chick pea based dish with yoghurt. Breakfast is topped off with a trip to Corniche to sample Manoushie, an Arabian bread. Merilees goes in to a Lebanese home to help prepare the national dish, Kibbeh. For lunch she visits a French café. The French took over Beirut after World War I, and even though the city was destroyed by civil war in the 80’s, the influence on cuisine and architecture remains. Dinner is served in downtown Beirut at Johnny Ferrah's chic restaurant: Bread. Johnny dines with Merrilees and together they sample calamari and shrimp, bathed in a squid oil vinaigrette, followed by a delicious seafood sampler with a taste of sardine. After a day in Lebanon's chicest city, Merrilee heads to its oldest, the ancient city of Tyre. The Phoenicians arrived in Tyre in 4000 BC when - as the first sea faring nation in the Middle East - they established a trading post for silks and spices, building a vast empire on the back of the purple dye of the murex mollusk. While over-fishing has taken its toll on the Mediterranean stocks, the Tyre markets are still a good destination for fresh seafood. Merrilees helps to prepare the local fish, which is a no-frills affair, using little more than a squeeze of lemon for flavour. Merrilees continues her journey to
Malaysia’s multiculturalism is unrivaled thoughout South East Asia – and is reflected in its cuisine. Host Merrilees Parker begins her journey on the Malaysian peninsular with the native Orang Asli people of Kelantan. They teach her how to hunt with a blowpipe and cook dinner in a bamboo trunk. She then heads off to the stunning Islamic East coast to cook a rich curry using freshly caught mackerel. She finds strange and delicious fruits in the markets and – after Friday prayers - shares in the sweet and savoury delights cooked on the streets. In the ancient spice capital of Melaka, Merrilees cooks up a storm with fiery Laksa Soup in the style of the Nyonya, then visits a Portuguese settlement and wolfs down Devil’s Curry. In the Cameron Highlands, 5,000 feet above sea level, there is a notable English influence. Merrilees picks tea on the Boh Plantation and samples Mrs. Chong’s famous scones with homemade strawberry jam. The island of Penang is Merilees' next stop. Here she joins a street vendor, stir-frying Char Kway Teow on a hand cranked charcoal barrow. Penang is a festive destination and she joins 10,000 Chinese pilgrims for the Vegetarian Feast of the Nine Emperor Gods. In Little India, the smaller festival of Dussehra means more vegetarianfood to be tasted, but this time with an Indian flavour. Having sampled spicy betel leavesand sweet pulled tea, she tries her hand at making the delicate fried bread known as Lacy Roti. The capital, Kuala Lumpur, is one of the fastest growing cities in South East Asia and fortunately Malay culture is not being lost in the rush to modernise. Merrilees finds 2 chefs who use traditional Malay cooking traditions in a modern fine dining style that is set to rival the great cuisines of the world. Finally, on the paradise island of Langkawi, Merilees joins the Ramadan celebrations with a feast of delicious sweetmeats before learning how to make Beef Rendang in the jungle home of the charismatic chef, Shukri
Chef Merrilees Parker takes a culinary tour around Scandinavia - a region infused with the Viking history and heritage. Over 1,000 years ago the Vikings pillaged other lands, mainly because the cold Scandinavian north did not allow them to grow their own produce. Freezing winters meant that growing vegetables, fishing and trading were out of the question. So, during the summer months, anything that could be was either salted, smoked or dried. Thus the tradition of preserved foods began in Northern Europe. Preserved rations were also ideal for the Vikings long sea journeys but, on the occasions when fresh produce was available it was an excuse to eat, drink and be merry! Merilees begins her journey at a Viking festival in Sweden where she ends up in the stocks for stealing the village pig! In an attempt to prove her innocence she earns a flogging. She manages to negotiate her way in to a kitchen, where she helps salt the pork, and prepare the ox meat stew, destined for the evening's feast. When dinner time comes there are no complaints, thankfully. They wash down dinner with mead, or honey wine, otherwise known as Viking Viagra. Next stop is the village of Bonan, in Sweden where Merrilees learns how to smoke herring with a direct descendant of one of the village founding members. In the 16th century salt was so valuable that only small amounts of it could be used, this resulted in a proliferation of smoked meats. The Midsummer Festival in Sweden marks the summer solstice and the arrival of fresh produce. Merrilees meets chef Don Lexo and together they make pickled herring with a mustard dill sauce. This dish is just one that will be part of the evening's "smorgasboard". Travelling inland to the mining village of Falun, Merrilees gets a lesson on the importance of sausages. An hour’s journey north and she’s busy helping to prepare moose with the king of Swedish cuisine and inspiration for the Swedish chef on the Muppet Show: Lars Backman. Travelling fu
As the departure point for millions of Chinese exiles, Guangdong or Canton, was the origin of most of the Chinese food the world knows. Of the 8 major cuisines of China, including Sichuan, Hunanese and Pekinese, it was the Cantonese who first took their food to the world. On this culinary voyage of discovery, celebrated New Zealand chef, Peter Gordon, discovers the roots of this - one of the world's great cuisines. In search of the roots of Cantonese cuisine, Peter's journey takes him north to the mountain home of the Yao tribe and county of Lianzhou where a small community of this ethnic minority has settled. Here he meets local people and cooks succulent spiced pork over an open fire in a Yao tribal house. After picking fresh star anise from the trees, he walks the rice fields of the Pearl River Delta and brews up some rice liquor with a local farmer. In the ancient former capital of Foshan, he explores the health benefits with one of the country's leading traditional Chinese medical doctors and samples some exquisitely healthy dishes. Guangzhou is the capital of Guangdong and powerhouse of the Cantonese people - driven by cash and commerce, it has grown into a bright and dynamic metropolis. Here Peter joins international dragon boat racing crews for a strength-giving feast. He also learns how to make delicious Dim Sum breakfast dumplings with one of the world's leading experts: Chen Xiao Hong. Cantonese food is known worldwide as the perfect takeaway meal - it's so easy and quick to cook fresh and makes perfect fast food. Meanwhile, Peter embarks on a shopping trip to the fabled market of Qingping which specialises in dried food for Chinese medicine. He discovers the Cantonese penchant for of weird and wonderful ingredients - it is said that they will eat anything with legs... excepttables and chairs! Peter is no exception... he takes his life into his hands when he samples tasty fried cobra! Chaozhou is a city famed for its elegant and sophisticated
The word "spice" is derived from a French word meaning "special". Used in small quantities, there is little nutrition derived from them, but their mysticism has affected the world profoundly. In this remarkable journey, Planet Food guides travel the world to see how control of the spice trails, over the last five millennia, has made great cities and destroyed ancient civilisations. Our guides travel from the Molucca Islands of Indonesia, the original home of cloves and nutmeg, to the Indian province of Kerala, with its native pepper and cardamom. Leaving behind Sri Lanka’s sublime cinnamon, they cross the oceans on Arab dhows, Chinese treasure junks and Portuguese caravels, in search of the world’s flavour. See how Venice, Beirut and Cairo grew rich on their control of the overland spice routes, until Vasco da Gama rounded the African cape and claimed the Spice Islands and Goa for Portugal. Learn how Columbus’s accidental discovery of America brought chilies, chocolate and vanilla to Europe and the Far East. Discover how treachery and subterfuge in the search for spices transformed the world’s balance of power. Planet Food journeys to the Caribbean, where the British established prosperous spice farms, until they were undermined by sugar production. We visit the Indian Ocean Islands where the Dutch spice monopoly was toppled by the French. We’re transported to a time when bribes were paid in pepper and Emperor Nero indulged in a spicy excess, at the Saffron Festival in Spain. Finally, we travel to China, where spice, tea and opium blended together to bring down an empire. Along the way, we’ll seek out the secret spice blends that define the great cuisines of the world, including Jamaican jerk seasoning, Indian garam masala, Chinese 5-spice powder and Middle Eastern harissa. With these we’ll create some of the world’s great dishes, each of which reaffirms the importance of the spice trail.
Angela May's culinary journey through Greece takes her from the bustling capital of Athens, to historic Thessaloniki, and to the islands of Lesvos and Crete, on an exploration of this beautiful country's delicious and healthy Mediterranean cuisine. The classical civilisation of the Ancient Greeks still influences modern Greece, and in Athens, a melting pot of tastes and traditions, Angela is treated to a feast served in the elegant style that Athenians would have been accustomed to 2000 years ago. Sampling the street food Souvlaki in the busy streets beneath the Acropolis, Angela visits the central food market, before going on to learn how best to prepare and cook the Greek favourite, Moussaka. Travelling on to the island of Lesvos, Angela discovers how the aniseed-based Greek tipple of Ouzo came to be created here when all the local vines were wiped out by the phylloxera plague in the 19th century. Angela then heads out to sea with a local fisherman to catch octopus for dinner, before finding out from a local cooking expert the secret of making the finest "spoon sweets". In Greece's second largest city Thessaloniki, Angela meets Greek TV cook and singer songwriter F.T. Bletsas, who explains how the city's historic position on the major trade and travel routes between East and West has influenced the regional cuisine here, with spicy foods popular. He demonstrates one of his favourite recipes, learned from his grandmother, using spicy stuffed peppers and other vegetables. Heading on to the island of Crete, Angela discovers how the local people have one of the healthiest diets in the world, with a high consumption of olive oil among the most important factors - with a flourishing agricultural economy, Crete exports vegetables across Europe, and is one of the few Greek islands that could support itself without tourism. Angela joins a shepherd tending a flock of sheep in the mountains, before ending her trip learning how to make the delicious traditional r
Roving foodies Angela May and Bobby Chinn embark on 2 culinary journeys across Asia. Angela travels to the western coast of India to sample the cuisine and culture of the thriving melting pot that is Goa. Meanwhile, Bobby travels to Manila where he discovers a passionate and humorous people, and their love of food. Goa existed under Portuguese colonisation for over 400 years, and the architecture, cuisine and overall flavour of the region is entirely reflective of this rule. Angela samples delicious Goan foods from vibrant restaurants across the region, gets cooking lessons from Goan chefs, and also tries her hand at creating some of the dishes for herself. She starts her travels in the capital city of Panaji along the Mandovi River, where she has the chance to try a traditional Goan breakfast of Pao Bhaji, a vegetable curry with a soft white bread. Angela moves on to the Sanctuary bakery, where she is taught how to make the bread. Inspired by the fare, Angela creates her own version of the curry, adding untraditional vegetables to the mix. Next stop on her journey is Goa Villa, where Angela helps stuff and smoke a traditional Goan sausage. From there, it is on to the municipal market, to peruse the endless stands of fish and shellfish. Seafood is a major staple of the Goan diet, as the region is home to many rivers, and bordered on the west by the Arabian Sea. Chef Ragu, from the Taj Hotel Village who shows her how to cook a Goan Prawn Curry using fresh, local ingredients. Angela moves on to Goa's beaches, which are popular amongst tourists and locals alike, to sample the fare at the famously delicious food and drink shacks that line the sand. After absorbing some rays, she takes a cooking lesson from Faro musician and chef Francisco Sousa, whose restaurant - Casa Portuguesa - is one of the most popular in Goa. Francisco mixes Goan and Portuguese chillies to make a fusion dish called Pork Sorpotel. Next, she meets up with local chef Morgan from Le Resta
In this episode, Angela May digs into the diverse, multi-ethnic mixing bowl that is Singapore cuisine. And, Bobby Chinn samples some of the unique Indian delights in Chennai. Singapore is famous for being an ultra-modern Asian economic trading hub, with a soaring urban skyline that reveals little about the ethnic groups that make up this island's diverse population. Host Angela May discovers that underneath the spotless urban surface, Singapore is colourful and flavourful ethnic blend of spicy street food traditions and early fusion tendencies - thanks to the cohabiting immigrant population of Malay, Chinese, Indian and European people. First stop, a breakfast at the port - now one of the world's biggest and busiest. Both the port and sea trading are the source of Singapore's earliest boom years when coolie labour from Southern China unloaded boats along the banks of the Singapore River. Food Blogger Leslie Tay introduces Angela May introduces her to a hearty breakfast of Pork Rib Soup as they discuss the fine points of the origins of this dish as the preferred power breakfast of the dock workers. Afterwards, Angela explores the fabulous Victorian-era Raffles Hotel, an icon of Victorian colonial luxury, and she notes that the hotel's original "Tiffin Room" serves Indian food, as it has done for over 100 years. This is because of the original Indian immigrants - who were already British colonial subjects - came over with their British officers. The Indians now a thriving minority on the Singapore scene, stayed and prospered - their tastes becoming adopted by other cultural groups. The proof can be seen in Irene Jansen's favourite dish passed down by her Chinese grandmother. Jansen, a cook book author and native Singaporean, who is of ethnic Chinese, and Eurasian roots, prepares this recipe with Angela May. It shows strong Indian influences infused with tropical, and Chinese flavours. Her Chicken Curry infused with Coconut Milk, paired with lacey Roti Jala
Barcelona has some of the most exciting dining in the world. Sitting in the North East of Spain, between the Pyrenees mountains and the Mediterranean sea, its cuisine reflects this dramatic setting as it’s fiercely proud of its distinctive cuisine. Self-confessed foodie Angela May is in the historic capital of Catalonia and a vibrant metropolis, brimming with culture and infused with the history of Greek, Romans and Arab civilisations. Heading straight for Boqueria Market, we meet expert foodie Joe Ray for a fascinating tour of this emblematic food heritage emporium. Neighbourhood markets are alive and thriving in Barcelona and locals rarely shop for fresh produce anywhere else. Each part of Barcelona has its own market, but La Boqueria in the centre of the city, on the Ramblas, is the biggest. About three hundred families run the stalls here and have done for centuries. Travelling 150km south of Barcelona to the Delta del Ebre fishermen, Angela prepares for an epic fishing trip, where she prepares the local speciality - Arroz Negre using our freshly caught cuttlefish in its ink, and locally grown rice. In the neighbouring town of Tortosa a Renaissance festival is in full swing and we tag along with jugglers, stilt walkers and musicians on a riotous 16th century pub crawl. Back in the city, its dinner and drinks at uber trendy Inopia where Angela samples one of the most famous tapas in Inopia - the Croqueta Jamon Iberico. . Owned by Albert Adrià and his older brother, Ferran Adrià famous for owning Catalonia’s premier dining spot - El Bulli as well as being the most famous experimental chef in the world. This raucous, and unfailingly friendly tapas bar is a true "bar de barrio” and perfect place to wind-up the day. Next we visit one of Barcelona’s leading pastry chefs for a lesson in cutting edge deserts: a new twist on the classic Crema Catalonia. In a Planet Food Extra we meet chocolatier Enric Rovira and learn how to successfully
Bordering Lebanon in the north, Egypt in the south and Syria and Jordan to the West, Israel has a surprisingly diverse and rich food tradition which has been shaped by Jewish refugees arriving from all over the world. Our hosts Angela May and Bobby Chinn explore the rich culture of cuisine and discovers that there's more to Israel and Palestine than Falafel. Journeying from the ancient city of Jaffa on the Mediterranean coast, Angela discovers how Israeli food is influenced by the Jews from the Diaspora, immigrants coming from Germany, Poland, Russia and its surrounding countries, and Jews from Spain and the Middle East which have all combined to create the rich texture of what is Israeli cuisine today. Angela also travels to Jerusalem and in the Jewish quarter, she learns how to make the most famous Jewish dish in the world, the Jewish Penicillin: Chicken Soup. Travelling northwards along the Mediterranean coast to Acco, Angela learns to cook the traditional Sephardic dish of Moroccan Fish with top chef Uri Buri. Back in Jerusalem Angela visits the old Mehane Yehuda Market and meets a Yemenite Jew who creates tasty juices from local produce to provide natural cures, all before venturing to the Judean Hills to visit the world's only strictly kosher chef school to learn how to cook Stuffed Eggplants, a traditional dish eaten on the Festival of Succot, harvest festival. Meanwhile, in the occupied territories of the West Bank, Bobby Chinn discovers a thriving Palestinian food tradition despite many years of strife. Bobby visits the cities of Ramallah, Bethlehem, Jericho and Jerusalem and takes day trips to the West Bank date farms and olive groves.
What other way is there to arrive in this iconic city than by boat? Bobby Chinn steps straight off the ancient ferry which plies its trade between the Asian and European side of what is one of the most ancient and fascinating cities in the world. He immediately immerses himself in the street life and cuisine of this melting pot of cultures that has gone by many names but, which we know today as Istanbul. Lying on the banks of the Bosphorus it is rightly described both geographically and spiritually, as the one place on earth where East meets West without a collision. As ever, Bobby is determined to try some of the local fare and his first port of call is a stall selling cooked sheep’s head. True to form, he eats it all - including the eyes and brain. It's down here in the streets that he meets Hande who runs a local culinary school. She takes him back to her roof terrace overlooking the city and shows him how to cook 2 popular Turkish summer starters which use 2 of the staples of this country: a Cold Yogurt Soup and a Wheat and Parslane Salad. Next Bobby visits an area called Anavut Couy to check out the amazing old Ottoman architecture as well as three more uniquely Turkish meat dishes. Donner Kebabs, Shish Kebabs and Koftas. Whilst here, he also visits a contemporary Anatolian restaurant to find out how local fusion food looks. Continuing the Ottoman theme, Bobby then travels by tram to the 600 year old, Topkapi Palace, to meet Ottoman expert Alp Kaya, who gives him the rundown on just who the Ottomans actually were. From here he visits famous local chef, Verdat Basheran, who demonstrates an ancient technique of presenting a fish which has boned itself, strange but true... nearly! Next off, Bobby hitches a lift on a private charter boat out to the Princes Islands, which lie a couple of miles off shore from the Asian side of Istanbul. These beautiful islands, on which motorised transport is banned, have been a haven for all persecuted peoples of all rel
Trekker Bobby Chinn discovers the cultural and historical influences that define contemporary Sicilian food. Occupations by the Phoenicians, Romans, Arabs, Normans, the French and the Spanish have all played their part by introducing techniques and ingredients that have created an intriguing cuisine.
GLOBE TREKKER presents the story of how tea spread from China to capture the taste of the world. Visits to Southeast China, Japan, Taiwan, England, Bangladesh, India, Morocco and Myanmar provide historical context, a look at cultural traditions and rituals and what the future holds for this popular beverage.
Celebrity chef and traveller Bobby Chinn begins his Celtic voyage of discovery on the South Coast, in Ireland’s second city, Cork. Here he is educated in the stories and subtleties of the amazing produce available in the local market by food Historian Regina Sexton. Bobby delves deeper into one of the stories, the Irish Potato Famine, and is moved by a tale of almost unimaginable suffering.
Bobby Chinn’s visit to the Deep South starts in New Orleans, Louisiana, where he delves into the culinary history of this fascinating region, dominated by Cajun and Creole cuisines.
An enormous variety of cheeses are nearly everywhere on the planet. In this wide ranging episode, Rosie Lovell explorers the the phenomena behind the making of and popularity of cheese in England by visiting Beaconsfield in Buckinghamshire (England), Cotswolds, and London. Then Justin Shapiro visits northern France to explorer their local cheeses. Christina Chang then heads to the South of France to experience Roquefort and Italian Parmigano-Reggiano. Megan McCormick visits the medieval town of Parma in the famous Italian north. Bobby Chinn travels south to Sicily to discover what makes Ricotta different to other fresh cheeses. Finally Brianna Barnes travels to Alkmaar, to try Dutch cheese.
For 4,000 million years, people the world over have turned to the delicacy of chocolate for rituals, medicine, romance and sheer pleasure. In this informative and entertaining documentary, Judith Jones reveals how our love affair with chocolate began in Mesoamerica, present-day Southern Mexico and Central America, where people living deep in the tropical rainforests discovered the edible properties of Theobroma cacao, referred to as the food of the gods. With fellow travellers from around the world, Judith discovers the extraordinary popularity behind the pleasure of chocolate. Today, the making of chocolate has evolved into an industry so large that 40 to 50 million people depend on cocoa for their livelihoods.
The tradition of eating beef has passed down generations to become an integral part for many of our regular diets. By providing precious protein, packed with fatty calories beef has come be regarded as an important ingredient for human survival. Along with fellow presenters from around the world, this informative and entertaining episode joins Kate Comer on a voyage to discover the extraordinary journey behind the world’s favorite red meat.
Beer is the world’s oldest and most widely consumed alcoholic beverage and after water and tea is the third most popular drink overall. Currently China is the leading global beer producer with the Czech Republic the greatest consumers with an average of 143 litres of the amber gold sipped each year per person.
