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Food Lovers' Guide to Australia - Series 3
1st July 2008 | 06:24 AET
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EPISODE GUIDE
| Category | Subject | Recipe | |
| Episode 1 | Feature | Wild Barramundi | |
| Food Art | Couscous | Couscous | |
| Produce |
Olives |
Olive pickling | |
| Chef | Mai Busayarat | Lamb cutlets Thai style | |
| Occasion | Hari Raya (Ramadan) | Spicy chilli chicken (Ayam Pangang) | |
| Crayfish with fresh chilli paste | |||
| Fresh Coconut milk and cream | |||
| Episode 2 | Feature | Wakame | Pink-eye potato and wakame salad |
| Chicken and wakame soup with buckwheat noodles | |||
| Food Art | Cannoli | ||
| Produce | Organic Licorice | ||
| Chef | Javier Codina | Sweet corn risotto cake | |
| Occasion | Chinese/Australian New Year | Chinese belly pork (kow yuk) | |
| Episode 3 | Feature | Coconuts | Sticky coconut rice parcels (pulut inti) |
| Tofu laksa (tinn yeoh) | |||
| Food Art | Dragon Beard Candy | ||
| Produce | Salmon Caviar | ||
| Chef | Irini Germanos | Calamari with spinach and black rice | |
| Occasion | Tomato Bottling | ||
| Episode 4 | Feature | River Prawns | |
| Food Art | Ukranian Easter Eggs | ||
| Produce | Dondurma (Turkish Ice Cream) | ||
| Chef | Weyman Leong | Pork with fennel and sage | |
| Occasion | Lajamanu Tucker | Bush tomato (akudjura) scones | |
| Kangaroo tail (Italian style) | |||
| Episode 5 | Feature | Darwin's Providores | Numus (marinated fish) |
| Food Art | Coffee Art | ||
| Produce | French Farm Cheese | ||
| Chef | Lien Yeomans | Lemon myrtle prawns | |
| Occasion | Robbie Burns Day | Clapshot | |
| Clootie dumpling | |||
| Haggis | |||
| Episode 6 | Feature | Gourmet Salt | |
| Food Art | Lobster VII | ||
| Produce | Mustard Seed Oil | Mustard-crusted chicken breast with orange | |
| Spatchcock and bitter orange casserole | |||
| Chef | Remi Bancal | Carpaccio of venison with goat's cheese salad | |
| Occasion | Lebanese Harvest Feast | Lebanese garlic sauce (toum) | |
| Episode 7 | Feature | Chestnuts | Braised venison with chestnuts |
| Roast chestnuts | |||
| Food Art | Icecream Petit Fours | ||
| Produce | Eels | ||
| Chef | Dominique Rizzo | Zucchini and rocket carpaccio with kale pesto | |
| Occasion | Vietnamese Recipe Club | Tamarind chicken wings (canh ga rang me) | |
| Vietnamese savoury coconut pancakes (Banh Khot) | |||
| Episode 8 | Feature | Ocean Trout | Ocean trout carpaccio |
| Ocean trout with saffron sauce | |||
| Food Art | Stuffed Zucchini Flowers | Stuffed Zucchini Flowers | |
| Produce | Potatoes | Pink-eye potato frittata | |
| Roasted balsamic potatoes | |||
| Chef | Jock Mitchell | Kangaroo with green mango salsa | |
| Occasion | Ethiopian Feast | ||
| Lamb alija | |||
| Ethiopian bread (injera) | |||
| Alicha (ethiopian stew) | |||
| Ethiopian spiced ghee (niter kibbeh) | |||
| Episode 9 | Feature | Josephine's Kitchen | Tabouleh |
| Hummos | |||
| Rice and lentils (mujadra) | |||
| Baked fish with pistachio and tahini (samke harra) | |||
| Food Art | Sang Choy Bao | Quail sang choy bao | |
| Produce | Bamboo Shoots | Bamboo hummos | |
| Thai chicken and bamboo stir-fry | |||
| Caramelised jackfruit and bamboo dessert | |||
| Chef | Sandor and Amanda Palmai | Rabbit with chestnut cake | |
| Occasion | Indian Cooking Online | Seekh kebab with mint sauce | |
| Prawns (marinated Indian style) | |||
| Champagne lassi | |||
| Chicken doodhwala | |||
| Black sticky rice | |||
| Green curry with bamboo | |||
| Episode 10 | Feature | Pioneer Cheesemaker | |
| Food Art | Vegetable Carving | ||
| Produce | Prickly Pear | ||
| Chef | Pietro Porcu | Lamb with lemon sauce (Sardinian) | |
| Occasion | Mexican Day of The Dead | Champurrado (Mexican hot chocolate) | |
| Tamales | |||
| Spiced pumpkin | |||
| Episode 11 | Feature | Jams and Pickles | Rosella jam |
| Choko pickle | |||
| Food Art | Paperbark Roll | Salmon and paperbark roll with native berry salsa | |
| Produce | Mangoes | Poussin with mango salsa | |
| Spatchcock with mango pilaf | |||
| Mango pickle (Indian style) | |||
| Green mango salad | |||
| Chef | Jimmy Shu | Ginger flower fish | |
| Occasion | Hanukah | Latkes | |
| Episode 12 | Feature | Soba | |
| Food Art | Chocolate Aria | ||
| Produce | Figs | White figs with fetta | |
| Stuffed figs in rose syrup | |||
| Chef | Selina Hanson | Braised oxtail | |
| Occasion | Lithuanian Kucios | ||
| Episode 13 | Feature | Extra Virgin Oil | |
| Food Art | Pork & Prawns in Eggnet | Thai-style pork and prawns in eggnet | |
| Produce | Native Honey | ||
| Chef | Shannon Bennett | Raspberry souffle | |
| Occasion | Festa Portuguesa | Bacalhau a bras (braised salt cod) |
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Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
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- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Fresh vs dry pasta
Similarly to pasta shapes, the choice between fresh and dry pasta is more about matching flavours and textures than about which is superior. Fresh pasta is well suited to delicate sauces, but its primary purpose is to make tortellini, ravioli and lasagne sheets.
Glossary
Papaya
Also known as Pawpaw. The word is often used to refer to the red-coloured, sweeter pawpaw from Thailand.
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