Add
Private Notes
Chef Shum Chun Kong demonstrates the art of Yum Cha preparation, a visit to Utopia Station in Northern Territory to look at bush food, and a hunt for pearl meat in Western Australia.
Chef Danni Murray cooks with crocodile meat, a beach barbecue of Queensland mud crabs, and a Lebanese feast prepared by the Haddad family.
We take a look at classic Chinese cooking with Kylie Kwong, an authentic Thai green curry with chef Oiy Arthur and one of Australia's most expensive stoves.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: award-winning chef Tetsuya Wakuda; on the African tucker trail with Dorinda Hafner; the Scheherazade in St Kilda; and an open air feast with the Filipino community in Alice Springs.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: an oyster harvest off the Tasmanian coast; author Stephanie Alexander shares some family secrets; north Indian food in Noosa; and a look at Pesach - Jewish Passover.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: Timorese kids learn to cook the traditional way in Darwin; goat's cheese from Western Australia; Italian gourmet products; and the prized marron crayfish from Kangaroo Island.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: a look at exotic fruits from far north Queensland; Acland Street St Kilda - a cake-eaters paradise; German butcher Arno Bewersdorff; and the Kailis family - a family business for three generations.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: Adelaide chef Cheong Liew turns an organic chicken into a masterpiece; Cyril's Delicatessen in Sydney, specialising in Central European delicacies; and world class cheeses from Exton, Tasmania.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: how to catch and cook octopus; a visit to a Korean restaurant for kalbi and cold noodle soup; a trip to Noosa for nougat; and a look at Spanish cooking in Hobart.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: diving for abalone; a shop that imports goods from overseas; a visit to Maggie Beer in SA; and a Samoan feast in Sydney.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: fishing for sardines and anchovies; a look at an electric samovar; bakers Keith Fechner and his sons; tasting udon noodles; and a visit to a Brazilian churrascaria.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: bush tomatoes - from picking to chutney; coffee machines through the centuries; Mecca Date Gardens; and Swiss chocolatiers.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: Sheraton Mirage chef Christian Heidenreich and one of his dishes; South American caramel; emu meat; Swedish fermented herrings; and pasta talk with Bill Marchetti.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: potato gnocchi lamingtons; mushrooms from Tasmania; sea urchin cooked Japanese-style; and a feast at the Hanuman Thai restaurant in Darwin.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: Icelandic salmon; Rusty's Markets in Cairns; Portuguese Piri Piri chicken; pasta making with Maddalena and Maritena; and a Croatian food extravaganza.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce Australia has to offer. In this episode: a visit to Pantacchini's; burek pasties; herb mustard; and meeting an Irish butcher.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. This episode they visit the Adelaide Central Markets, learn about the process of preseving lemons and dabble with some tasty traditional Lebanese homestyle cooking. Then they take part in the Buddhist New Year festivities celebrated at the Wat Pa Buddharangsee in Sydney.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: the Overlander Steak House in Alice Springs; handmade Indian sweets; Mindil Beach sunset market; Ukrainian beetroot and horseradish relish; and Pho Vietnamese noodle soup.
Today they go Yabby Farming, visit a French Patisserie in Kings Cross, takes a look at fresh green Australian peppercorns, before feasting at the Polish Senior Citizen's Club in Ashfield.
In this episode: the botanical ark in Queensland; Japanese sashimi with Hideo Dekura; Malaysian loh bah; Russian meat and onion dumplings; coffee from Byron Bay; and a Mauritian petanque night.
Today, genuine Italian buffalo milk mozzarella cheese, and mooncakes for the August Mooncake Festival.
In this episode: Wild trout from a Tasmanian lake; Lebanese pastry; and indigenous native quandongs
In this episode: Nuevo Latino cuisine; a sticky South African sweet; Spanish chorizo; tips from a knife-sharpener; and an outback feast in the Northern Territory.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: Hungarian cheese strudel in the far north; seafood at Wategos beach in Byron Bay; oyster shucking on the Gold Coast; and an imperial Chinese banquet in Victoria.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: an Iraqi kitchen in Victoria; the Rattlesnake Grill in Neutral Bay; Mrs Smith's Pies of Hobart; and a Dutch-Indonesian feast prepared by the Arona Christian community in Kuranda.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: the Mahjong Club in Darwin; Czech summer fruit dumplings; ginger beer brewed the old fashioned way in Tasmania; and an Italian family lunch at Southbank.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: Macedonian food in inner city Perth; North African spices in Rozelle; organic meats at the Byron Bay Butchery; and African ladies day at Newtown.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: shallot pancakes northern Chinese style; Aussie truffles; Lebanese breakfast pizza in Punchbowl, NSW; and a German style Yuletide banquet in Queensland.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, salami from Kogarah; south Indian masala dosai in Crows Nest; Indian-style pickles and chutneys in Queensland; and Chinese and Aboriginal cuisine fused in Darwin
Maeve O'Meara and Joanna Savill continue to explore the best food and produce Australia has to offer. In this episode, Marjorie Bligh, popular author of cooking books in Tasmania; sushi making in Ultimo; Byron Bay Native Produce; and spit roast in Adelaide.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce Australia has to offer. In this episode, the Niagara cafe in Gundagai; Sultan's Turkish delights in Melbourne; ladies fingers grown by a Vietnamese Australian farmer; and Cuban families get together to celebrate with food, rum and cigars.
In this episode: wild barramundi in the Gulf of Carpentaria; Thai food in Kings Cross; Greek food in Adelaide; and a look at the Cocos Malay community in Geraldton, WA.
In this episode, Japanese seaweed from Tasmania; Mediterranean-Australian cuisine; an organic wheat farm and liquorice factory; and a feast for Chinese New Year.
In this episode: a visit to Port Douglas; Malaysian sweet delights; Chinese fairy floss; and a trip to the Adelaide central markets with a Greek chef.
In this episode: prawn fishermen on the Clarence River; Ukrainian Easter egg decorating; Turkish ice cream; and health and nutrition on an Aboriginal community.
In this episode: gourmet foods in Darwin; a master barista demonstrates fine coffee making; and a Vietnamese Australian incorporates indigenous ingredients into his dishes.
In this episode: salt ponds in Whyalla; French cooking with home grown produce; Australian grown mustard seed oil used in Indian cuisine; and a Lebanese run cherry farm just south of Sydney.
In this episode, chestnut trees in the Victorian alps; new look organic produce; eel farming in the New England region; and Vietnamese cooking classes in Cabramatta.
In this episode, ocean trout; stuffed zucchini flowers; and an Ethiopian feast.
In this episode, Lebanese food in country NSW; Cantonese cooking; Barossa Valley food, wine and local produce; and a bamboo-based meal.
In this episode, Tasmanian cheese with a Czech cheese pioneer; Vietnamese vegetable carving; growing Italian prickly pears; and cooking at the Mexican Embassy in Canberra.
In this episode, Queensland's jam and pickle ladies; bush food and native berries; Thai and Malaysian cuisines; and Hanukah, the eight day Jewish feast.
In this episode, Japanese buckwheat noodles in Sydney; oxtail soup in Perth's Swan Valley; figs in regional NSW; and traditional Lithuanian food.
In this episode, all there is to know about olive oil; the Melbourne restaurant scene; a third generation native Australian bee keeper; and a look at Sydney's Portuguese community.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, a pair of young indigenous women travel the outback to cook at a huge bush carnival; the making of syrupy Lebanese baklava from Abla's Pastry; and a samphire (sea-asparagus) dish from Kangaroo Island.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, the cultivation of the boab tree of the Kimberley; croquembouche with Jean-Francois Perron at Choco Cannelle in Sydney; and Sunday lunch with the Basque community.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, a Haigh family tradition of chocolate making; Maltese pastizzi making at Gato's Pastizzi; the highest berry farm in Tasmania; and three generations gather to celebrate Saint Savvas Day.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, mud crabbing in the Gulf of Carpentaria; Colefax Chocolates shares the evolution of exquisite chocolate animals; the grain that makes the perfect pasta; and the secrets of Persian cuisine.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, the last almond trees in the historic town of Willunga; four hundred herbs, all in one garden; Melbourne's meat for vegetarians; and meet the Bignells, a Tasmanian family who just loves food.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, we meet local baking legend Dorothy Press at the Condobolin annual show; Afghan bread with Ahmed Sultani; chefs tell why the Japanese want our wagyu beef; and a visit to Perth?s Italian food pioneers.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, chef Romano Rotelli of Pensiero Restaurant; the Danish horn of plenty at Bonjour Patisserie; exotic mushrooms at Li-Sun Exotic Mushrooms; molecular gastronomy; and caipirhinias with Brazilian soccer stars.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, a visit to the Ord River to learn about a chickpea called the macarena; the fine art of dessert with Ryoichi Shiratsgu; Victoria's rich black asparagus fields at Koo Wee Rup; and wild Singapore girls at a bridal shower.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, old fashioned fish and chips; fantastic fruit flavoured gels; soft slippery tofu made by Joo Pum Kim; chef Bethany Finn from Urban Bistro; and a country feast that's fit for a king.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, spelt - a grain that's been cultivated since ancient times, and voluptuous nougat.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, growing and preparing vegetables; a gingerbread house in the Blue Mountains; crunchy heritage apples; and cooking with Hungarian legend Edith Szabo.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, the fishermen of Ceduna; cake decorating with Amanda Way; the dancing ginger growers of Sunshine Beach; two country chefs in Cowra; and some of our newest citizens - Africans in Alice Springs.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, a visit to a native Australian rainforest to look for bunya nuts; fruit gelato from Pompei's Gelateria; the low-down on happy hens and their eggs; and an all-American Thanksgiving feast.
Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: Maeve gets an old family recipe from a famous Broome clan - the singing Pigram Brothers; and Joanna hangs out with chef Simmon Hawke, who cooks snails Italian style.
In this episode, Joanna goes on a fishing trip with the sea cucumber divers of the far north, and Maeve meets the most passionate eggplant grower ever in Carnarvon, Western Australia.
In this episode: Maeve stops at a Greek taverna at the edge of the desert for bouzouki and souvlaki among the opal mines; and Joanna joins a group of lotus eaters (literally) in far north NSW.
In this episode, Joanna visits the Hmong community of Innisfail in far north Queensland; and Maeve sits down to Sunday lunch Sri Lankan-style with Perth crooner Malcolm de Kauwe.
In this episode, Maeve learns some of the secrets of our best cheddar from Tasmania, while Joanna gets to taste several varieties of pomegranates at a farm in Robinvale, Victoria.
In this episode, Joanna helps build a pit oven overlooking the Kakadu wetlands, and Maeve joins an extended Greek family for Greek Easter celebrations.
In this episode, Maeve visits a walnut farm in Tasmania where she helps with the harvest and enjoys a walnut loaf, and Joanna tries goat meat - tandoori and Moroccan style - in Yass.
In this episode, Joanna is in Broome to hear the stories of the Chinese settlers who live there, and taste some fantastic Cantonese cooking, while Maeve revels in the lusciousness of persimmons in season.
In this episode, Maeve visits the southern blue-fin tuna pens off the South Australian coast, and Joanna finds out why taro should be the new miracle ingredient, before heading to Dunk Island for an elegant taro dinner.
In this episode, Maeve discovers the secrets of saffron and a few facts about the world's most expensive spice, and later we revel in Byron Bay cookery writer Nadine Abensur's 'new vegetarian' creations.
In this episode, Maeve takes us blue swimmer crab harvesting in Western Australian waters, while Joanna wades through the rice paddies of the Riverina and has lunch with a four-generation Italian rice-farming family.
In this episode, Marjorie Bligh, popular author of cooking books in Tasmania; sushi making in Ultimo; Byron Bay Native Produce; and spit roast in Adelaide.
In this episode, Maeve visits the old Sun Pictures, a Broome institution, and Joanna discovers a new addiction - fresh pistachios. We finish with a giant Argentinean barbecue.
