VideoNEW
Podcasts
Blogs
Watch Video
Food Lovers' Guide to Australia - Series 5
9th July 2008 | 04:45 AET
In the fifth edition of this amazing program, presenters Maeve O'Meara and Joanna Savill boosted the adventure factor by travelling to some of the most far-flung corners of the country… and tasting some truly fascinating food.
Return to the Food Lovers' Guide homepage
EPISODE GUIDE
| Category | Subject | Recipe | |
| Episode 1 | Feature | Fish Soup and Rice | Fish soup and rice |
| Food Art | Ice Carving | ||
| Produce | Snails | Saffron tagliarini with snails | |
| Snails in beurre noisette on parmesan polenta | |||
| Chef | Russell Jeavons | Russell's pizza dough | |
| Russell's wood fired pizza | |||
| Occasion | Bastille Day | Chestnut soup with hazelnut oil | |
| Rack of lamb with a spiced beetroot glaze | |||
| Episode 2 | Feature | Sea Cucumber | |
| Food Art | Lebanese Bread | ||
| Produce | Eggplant | Grilled eggplant with marinated fetta | |
| Chef | Robyn Touchard | Stuffed calamari (calamari ripieni) | |
| Occasion | The D'Entreacasteaux Channel | Pot roasted lamb with quinces | |
| Episode 3 | Feature | The Desert Taverna | Tzatziki |
| Galaktoboureko (custard in filo) | |||
| Food Art | Pastry Shells | ||
| Produce | Lotus | Chicken and lotus stir fry | |
| Braised lotus with pork rib soup | |||
| Pickled lotus and carrot | |||
| Chef | Don Cameron | Soy and sake beef with ponzu | |
| Occasion | Coming of the Light | ||
| Episode 4 | Feature | Hmong Banana Growers | Banana flower salad |
| Coconut noodle soup | |||
| Food Art | Loukoumathes | Loukoumathes | |
| Produce | Molokheya | Molokheya (Egyptian style) | |
| Chef | Brigitte Hafner | Roast duck with braised cabbage | |
| Occasion | Burghers of Perth | Malcolm's pork curry | |
| Malcolm's crab curry | |||
| Episode 5 | Feature | Cheddar | |
| Food Art | Kuih | ||
| Produce | Pomegranates | Spiced lamb with sweet and sour pomegranate | |
| Chef | Chui Lee Luk | King George whiting rolls | |
| Occasion | Arkhand Path | ||
| Episode 6 | Feature | Buffalo | |
| Food Art | Bignoline & Sfogliatelle | ||
| Produce | Custard Apples | ||
| Chef | Channa Dassanayaka | Cauliflower, cashew and green pea curry | |
| Occasion | Greek Easter | ||
| Episode 7 | Feature | Walnuts | Walnuts and oregano bread |
| Walnut tart | |||
| Food Art | Paella | Paella | |
| Produce | Goats | Moroccan goat | |
| Tandoori leg of goat | |||
| Chef | Pang Ming Chiu | Fortune chicken | |
| Occasion | Zev-Ku Sefa | Chilli walnut dip (cevizli biber) | |
| Lamb fillo parcels (serimsek) | |||
| Baklawa | |||
| Turkish lentil and bulgur patties (mercimekli kofte) | |||
| Episode 8 | Feauture | Han Sun | Crispy skin Chinese chicken |
| Food Art | Rosa de Morango e Chocolat | ||
| Produce | Persimmons | Spiced persimmon tart | |
| Persimmon and coconut parfait | |||
| Chef | George Biron | Hare fillet with wild mushrooms | |
| Occasion | Tuesday Dinner | ||
| Episode 9 | Feature | Southern Blue Fin Tuna | |
| Food Art | Marshmallow Pillows | ||
| Produce | Taro | Rice stuffed chicken | |
| Taro three ways with crusted barramundi | |||
| Sop-sop variation | |||
| Tempura taro stems | |||
| Taro crisps | |||
| Chef | Scott Minervini | Salad of abalone, pork and celeriac | |
| Occasion | Pimai | ||
| Episode 10 | Feature | Slow Food | |
| Food Art | Falafel | Falafel | |
| Produce | Saffron | Pan roasted blue eye with saffron glaze | |
| Chef | Nadine Abensur | Fennel, pumpkin and eggplant tagine with chickpeas | |
| Chermoula swordfish with boulangere potatoes | |||
| Fried flour tortillas | |||
| Occasion | The Joy Luck Club | Wonton & egg (lomein) noodles | |
| Marmalade pork | |||
| Episode 11 | Feature | Blue Swimmer Crab | |
| Food Art | Bombe Alaska | ||
| Produce | Rice | Baked Italian rice (timballo di riso) | |
| Chef | Shane Delia | Braised potatoes with Maltese sausage | |
| Occasion | Tropical Greens | ||
| Episode 12 | Feature | Bullboars | |
| Food Art | Peking Duck | ||
| Produce | Strawberries | Strawberry marscarpone cake | |
| Strawberry muffins | |||
| Chefs | Thomas Johns | Seared scallops with fennel and citrus | |
| Occasion | Grey Nomads | Cheesy lemonade scones | |
| Baked mixed vegetables | |||
| Barbecued prawns | |||
| Episode 13 | Feature | Sun Pictures | Burmese rice "salad" (htamin lethoke) |
| Food Art | The Wild Thing | ||
| Produce | Pistachios | Baked fish with pistachio and tahini (samke harra) | |
| Pistachio icecream | |||
| Pistachios in dukkah | |||
| Warm salad of chermoula duck | |||
| BBQ quail with pistachio pesto | |||
| Chef | Timmy Kemp | Braised lamb shanks in yellow curry | |
| Occasion | Parrillada Argentina |
Share article:
ADVERTISEMENT
Featured Food & Recipes
Hot Tips
Bain-marie
A bain-marie is a bath of water that is used to gently cook ingredients and protect them from too much direct heat. To make a bain-marie simply fill your roasting dish just below the top with water. Place the other cooking vessel into the water and cook as per recipe.
Glossary
Nicoise
A French phrase that means "as prepared in Nice," This cooking style is identified with hot and cold dishes that include the ingredients of tomatoes, black olives, garlic and anchovies.
ADVERTISEMENT
ADVERTISEMENT
