Food Lovers' Guide to Australia - Series 4

30th November 1999 | 12:00 AET

Return to the Food Lovers' Guide homepage


EPISODE GUIDE 


 Category Segment Recipe
Episode 1 Feature Kungkas Can Cook Pumpkin and wattleseed damper
  Food Art Baklava Baklava
  Produce Samphire Samphire with lobster
  Chef David Tsirekas Duck and poached quince with Chinese broccoli
  Feast Indian Engagement Kerala fish curry
      Lamb biryani
      Saffron halwa
       
       
       
       
       
Episode 2 Feature Boabs Sauteed boab with barramundi and crayfish
      Boab and spiced chickpea salad
      Laksa with boab root
  Food Art Croquembouche  
  Produce Citrus Lemon delicious pudding
      Lime beurre blanc
      Tangelo jelly
  Chef Clare Falconer Beetroot and tarragon ravioli
  Feast The Basque Club Bacalao (salt cod) Basque style
      Garlic prawns (gambas al pil pil)
      Leek soup
      Mushrooms in parsley and white wine
       
       
       
       
       
       
       
       
       
Episode 3 Feature Chocolate  
  Food Art Pastizzi  
  Produce Berries  
  Chef Nu Suandokmai Grilled chicken and banana flower salad
  Feast St Savvas Day Bourekia
      Kleftiko (oven-baked lamb)
       
       
       
Episode 4 Feature Muddies Chilli mud crab
  Food Art Chocolate Kingdom  
  Produce Durum Wheat Rosata pasta sauce
      Four seasons pasta sauce
  Chef Daniel Alps Crispy fried pork with apple sauce
  Feast Persian Recipes Stuffed Capsicum (dolmeh ye Felfel)
      Saffron chicken (morq e zafarani)
      Shiraz style salad (salat e shirazi)
      Baked rice and eggplants (shirazi polo)
       
       
       
       
       
       
Episode 5 Feature Almonds Roasted and salted almonds
  Food Art Canapes Seared tuna with shiso
  Produce Herbs Herb salad
  Chef Cathy Maguire Jerusalem artichoke potato cakes with red onion jam
  Feast The Bignells of Thorpe Farm  
       
       
       
       
       
Episode 6 Feature Country Baking Champion Marble cake
  Food Art Afghan Bread  
  Produce Wagyu Beef Wagyu beef tataki
  Chef Waji Spiby Steamed scallops, saffron risotto & pea laksa
  Feast Societa Gastronomica  
       
       
       
       
Episode 7 Feature Spring Lamb Gremolata
      Lamb with cannellini beans
  Food Art Horn of Plenty  
  Produce Mushrooms Asian mushroom and crab meat salad
      Mushrooms on toast
  Chef Raymond Capaldi Tomato ravioli, deconstructed
      Blackberry beetroot soup with parsnip icecream
  Feast Brazilian Football Lunch  
       
       
       
       
       
       
       
Episode 8 Feature Chickpeas Chickpea and roasted eggplant salad
  Food Art Glass Dessert  
  Produce Asparagus Asparagus salad with strawberries
      White asparagus soup
  Chef Meyjitte Boughenout Beef tenderloin with roesti and broadbeans
  Feast Singapore Bridal Shower Popiah
       
       
       
       
       
       
Episode 9 Feature Fish 'n Chips  
  Food Art Fruit Gels  
  Produce Tofu Summer tofu (hiyayakko)
      Tofu hotpot (tofu nabe)
  Chef Bethany Finn Chermoula swordfish & boulangere potatoes
  Feast Bechora's Banquet Taro dip
      Baked lamb and spiced rice (ouzi)
       
       
       
       
       
Episode 10 Feature Spelt  
  Food Art Nougat  
  Produce Mussels Mussels (moules) mariniere
      Mussels escargots
      Mussels tin tin
  Chef Mirko Grillini Gnocchi with saffron & broadbean sauce
  Feast Women Together 'Golden fish' soup
  Recipes   Crostelli
      Dried fish (Liberian style)
      Lamb with rice and pistachios
      Mantu
      Palava sauce
      Molokheya (Egyptian style)
      Papusas
       
       
       
       
       
       
Episode 11 Feature School Garden Tabbouleh
  Food Art Gingerbread Folk  
  Produce Heritage Apples  
  Chef Ismail Tosun Chicken and pistachio dolmades
  Feast Hungarian Feast Cabbage rolls (toltott kaposzta)
      Coleslaw
      Hungarian noodle cake (vargabeles)
       
       
       
       
Episode 12 Feature Fishermen of Ceduna  
  Food Art Cake Decorating  
  Produce Ginger Gari (pickled ginger)
      Takikomi gohan (seasonal rice balls)
  Chef Anna Wong & Jerry Mouzakis Sugar-cured trout with green tea noodle salad
  Feast Africans of Alice  
  Recipes    
       
       
       
Episode 13 Feature Bunyas  
  Food Art Gelato  
  Produce Eggs  
  Chef Lanna Tran Crispy fried pancake (banh xeo)
  Feast Thanksgiving Candied yams
      Coca Cola ham
      Pumpkin Pie
       

 Return to the Food Lovers' Guide homepage

Share article:  newsvine
  Email to friend    Print    Enlarge text
ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Resting meat

Never serve roasted meat straight out of the oven. Instead allow the meat to rest in a warm place, loosely covered with foil, for around 20 minutes, This will allow the juices to redistribute evenly among the meat, rather than escaping onto the plate when the meat is carved.

Glossary

More

Salgam

A deep purple non-alcoholic drink made in Turkey from turnip juice. Traditionally served cold.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT