Food Safari discovers some of the vast range of flavours and dishes across the expanse of the United States of America from the southern states to California. Chef George Francisco from Sydneys Jonahs restaurant introduces Maeve to a range of essential ingredients and whips up his legendary Chesapeake Bay crab cakes with a spicy Cajun remoulade.
Maeve then learns some of the secrets of the American barbecue from Brisbane restaurateur Steve Johnson from Blue Smoke restaurant then joins her friend chef Victor Pisapia who makes his finger lickin marinated ribs with barbecue sauce. Originally from the Deep South, chef Victor Kimble makes his familys favourite cornbread muffins to accompany his colourful jambalaya the Creole rice dish from New Orleans.
To explore the range of what is now known as "fast food", Maeve visits an American diner in the heart of Melbourne and learns from owner Misty Singer how delicious it can all be. though sadly not low in fat. Memphis belle Ashley Sheridan cooks up her familys treasured recipe of Southern fried chicken. In the beautiful hills behind Byron Bay, Californian expatriate John Boland shows Maeve how to make his renowned Californian fish tacos, washed down with a Margarita. And in honour of Americas great love of pie, Maeve's friend Norma Barne shares her luscious pecan pie recipe.
Ingredients Segment
George Francisco heads up the kitchen at the ‘hatted’ Jonah’s Restaurant in Sydney’s Whale Beach. George gained his extensive knowledge working and training in a number of internationally renowned restaurants in the United States including ‘Stars’ and ‘Farallon’.
Segment Filmed at:
Jonah’s
69 Bynya Road
Whale Beach NSW 2198
P: 02 9974 5599
www.jonahs.com.au
USA Foods
146 Chochranes Road
Moorabbin VIC 3189
P: 03 9555 0288
www.usafoods.com.au
Queen Victoria Market
Corner Elizabeth & Victoria Streets
Melbourne VIC 3000
P: 03 9320 5822
www.qvm.com.au
The Barbecue
Stephen Johnson is the owner / operator of Blue Smoke BBQ in Brisbane’s New Farm. Steve uses 3 different RUBS (spice blends) and then slow smokes meat with a variety of wood: Hickory (best for ribs and most meat); Pecan (good for salmon); Alder wood (also good for salmon – and poultry) and Manuka (from New Zealand) is good for slow cooking all sorts of meat on a low heat.
Blue Smoke serves ribs with a traditional BBQ sauce – either: Texas BBQ Sauce (buttery, smoke flavoured) or the Kansas City BBQ Sauce (sweet) – or a Memphis BBQ Sauce (slightly spicy with a vinegar edge).
Blue Smoke BBQ
Shop 9/85 Merthyr Road
New Farm QLD 4005
P: 07 3358 1922
Barbecued Spare Ribs Segment
Victor Pisapia is a trained and experienced chef who now runs his own cooking company, Victor’s Food, offering cooking classes, food tours and event catering.
Victor’s Food
PO Box 407
Darlinghurst NSW 1300
P: 0413 454 789
www.victorsfood.com
Cornbread Muffins and Jambalaya Segment
Victor Kimble was the owner/chef of the Sunshine Coast’s ‘Soul Food Kitchen’ until its recent closure. Victor has developed a range of products to re-create the soul food experience such as Soul Spices, Soul Sauces, Soul Music and Soul Art - all available on-line at www.soulfoodkitchen.com
Californian Fish Tacos Segment
Californian, John Boland used to live so close to the Mexican border he could smell the tortillas cooking. Now based in Byron Bay, his love of all things Californian/Mexican continues - he owns the local eatery Ozymex and the Byron Bay Chilli Company. www.byronbaychilli.com
Fast Food Sgement
Misty Singer is the owner/operator of Misty’s Diner in Melbourne’s Prahran. Well patronized by American expats and locals alike.
Misty’s Diner
103-105 High Street
Prahran VIC 3181
P: 03 9510 0033
www.mistysdiner.com.au
Southern Fried Chicken, Grits and Collard Greens Segment
Ashley Sheridan was born and raised in Tennessee. Before coming to Australia, she had her own catering company in Ohio. Ashley’s love of food comes from ‘being the kid in the kitchen at the country clubs’ and it was Blanchie, (the family’s much loved African American cook) who taught her how to make authentic southern-style food.
Crab Cakes and Spicy Cajun Remoulade Segment
George Francisco heads up the kitchen at the ‘hatted’ Jonah’s Restaurant in Sydney’s Whale Beach. George gained his extensive knowledge working and training in a number of internationally renowned restaurants in the United States including ‘Stars’ and ‘Farallon’.
Pecan Pie Segment
Norma Barne is a former New Yorker who now has a blissful life travelling the world, collecting recipes. She loves making pies – and Pecan Pie is a favourite – in fact she spent many years on a property at Moree – right next door to one of the few Australian Pecan farms!
Byron Bay Chilli Company (OzyMex)
Lot 4 Mill Road
Goonengerry NSW 2480
P: 02 6684 9248
www.byronbaychilli.com
Soul Food Kitchen
P: 07 5473 5816
www.soulfoodkitchen.com.au
South
222 Military Road
Neutral Bay NSW 2089
www.south-restaurant.com
Maeve O’Meara explores flavours new to Australia - Peruvian, Cypriot, Filipino, South African, Lao, Polish, Afghan, Danish plus creole fare in Broome and Darwin.
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