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Mauritian Food Safari
Food Safari dives into the welcoming world of Mauritian food, one of the great Creole cuisines on earth, a unique mixture of African, Indian, French and Chinese cuisines. Maeve joins chef Kavi Hurrydoss who gives a rundown of basic ingredients for a Mauritian pantry - a combination of Indian spices, tropical produce and fresh herbs. He then whips up the food he misses the most - a street food called dholl puri - stuffed flatbread with a split pea filling.
Chef Robyn Touchard shares her mum’s easy fish vindaye recipe. Chef Vijay Baboo of Le Bukhara restaurant demonstrates his recipe for rougaille - an all purpose tomato-based sauce with spices, ginger and lime - and then cooks up some prawns in the delicious mix.
Melbourne based expatriate chef Jocelyn Riviere whips up a cracking duck curry full of delicious flavour. Maeve visits Melbourne's only Mauritian cafe and learns how more-ish the falafel-like snacks called gateaux piment are. Caterer Jean-Marc Gooroovadoo shares his recipe for one of the top desserts - a banana tart.
Featured Businesses
Fiji Market
591 King St
Newtown NSW 2042
02 9517 2054
Le Bukhara Mauritian Restaurant
55 Bay St
Double Bay NSW 2028
02 9363 5510
La Case Creole Delicatessen
3 Gower St
Kensington VIC 3031
03 9376 0433
The Meat & Wine Company
Level1, 31 Wheat Road
IMAX Theatre Complex Cockle Bay
Darling Harbour NSW 2000
02 9211 9888
Featured Food & Recipes
Hot Tips
A good cuppa
When making a pot of tea, always warm the teapot first, by adding hot water to the teapot. When the pot is warm, discard the water and add the tea leaves. The general rule is one teaspoon of tea for each guest and one for the pot.
Glossary
Pomegranate Seeds
Used both whole and ground, dried pomegranate possesses similar properties to dried plum, providing a sweet and sour flavour.
