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Chinese Food Safari
Food Safari plunges into the intricate, balanced, thoughtful world of Chinese food where flavour and using fresh seasonal produce reign supreme. Food explorer Maeve O’Meara joins one of the senior statesmen of Chinese food – chef and teacher Robert Ho to learn what basic ingredients are needed for a Chinese pantry.
Chef Anthony Lui from Melbourne’s acclaimed Flower Drum shows some of the behind the scenes secrets to a good stir fry. Shanghai born chef Chris Yan shares his favourite comfort food recipe – a melting flavoursome eggplant dish. We learn how to look like an expert when ordering yum cha! Maeve also prizes the recipe for salt and pepper squid from her friend, veteran restaurateur Ying Tam and learns how to make a healthy delicious steamed snapper with chilli, lemon and black bean sauce from rising star Frank Shek at China Doll on Sydney’s Finger Wharf.
Apprentice chef Connie Kam from Golden Century gives the rundown on some of those often mysterious Chinese vegetables and what to do with them...plus the extraordinary noodle-pulling skills of Chef Happy Kuk Cho Kok of Melbourne’s Fortuna Village Restaurant in Melbourne and a wobbly wonderful mango dessert by Rosetta Lee from Kam Fook Seafood Restaurant.
Featured Businesses
Flower Drum
17 Market Lane
Melbourne VIC 3000
(03) 9662 3655
Ying’s Seafood Restaurant
270 Pacific Hwy
Crows Nest NSW 2065
(02) 9966 9182
China Doll
Finger Wharf
Woolloomooloo NSW 2011
(02) 9380 6744
Kamfook Seafood Restaurant
Level 6 Westfield Shoppingtown
Chatswood NSW 2067
(02) 9413 9388
Featured Food & Recipes
Hot Tips
Toasting spices
Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.
Glossary
Pepperberry
A native Australian berry with a pepper-y flavour
