Food Safari Fire

Episode 6 airs Thursday at 8pm on SBS. Maeve explores the Argentinian style of a la cruz cooking, and learns the secrets to Brazilian churrasco.

6 things to look forward to in Food Safari Fire

Tandoori chicken, Jamaican jerk and a pumpkin like no other, things are heating up on Food Safari Fire. Host Maeve O’Meara shares must-see moments from the show.

Episode guide

Maeve O'Meara is back with this 10-part series about how cultures across the world cook with fire. Learn the secrets to grilling, smoking, roasting and baking.

Maeve O'Meara's fiery food discoveries

Maeve O’Meara spent six months filming with Aussie chefs, home cooks and barbecue buffs. Here she shares some of her greatest discoveries from the show.
“Traditionally, the only preparation for picanha (rump caps or round) in Brazil is the use of rock salt. Brown herb butter is Patricia’s addition and optional.”...

“Fire is the new black”

Food Safari host Maeve O'Meara chats about the season's hottest food trend: cooking with fire.

Food Safari Fire recipes

“Stories abound about the name Caja China, which literally means ‘Chinese box’ in Spanish. It could have originated in Cuba, from the Chinese labourers in the...
“I have one word for this recipe — incredible! It’s worth tracking down the ingredients to create this delicious wrapped fish cooked over coals. We do need...
“Greek Easter is a special time of celebration for the Tsirekas family, who gather a large crowd in their back garden. From early in the morning, top chef David...
“This is the most succulent chicken you’ll ever cook on a barbecue. The brining to add flavour is clever – who could resist a bath in beer, wine and brandy! This...
“Traditionally, the only preparation for picanha (rump caps or round) in Brazil is the use of rock salt. Brown herb butter is Patricia’s addition and optional.”...
“This inspired mix of flavours is from talented Melbourne-based chef Adam D’Sylva. The kebabs are great as party food, a starter or a main course. Plan a little...
“Kumar Mahadevan is a master of spicing and this mix, to create juicy, delicious chicken, is one of his best recipes. The yoghurt marinade helps tenderise the...
“Bun cha is a marvellous dish to enjoy as a big group – something Angie Hong has done her whole life as part of a large Vietnamese family, in her three...
“We love a prawn (shrimp) on the barbie, and what could be better than an Indian spiced prawn cooked inside the tandoor on a skewer, the intense heat from all...
“So dear to the hearts of Armenian families, this traditional pumpkin dish symbolises ‘a sweet life’ and is commonly cooked in a tonir (similar to tandoor) and...
“Pap is a robust carbohydrate hit from South Africa. Chef Duncan Welgemoed says it’s “like a soft polenta. It's subtle and perfect to act as a vehicle for...
“Onglet steak is also known as hanger steak (or butcher’s steak). It’s generally cooked medium-rare to stay juicy and at its best. Duncan’s spicing is superb and...

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The new series explores how chefs and backyard cooks harness the power of flame to create some of the most delicious dishes on earth.
Maeve O'Meara invites you on a journey around the world of cuisines, meeting cooks who are all passionate advocates of cooking with fire.
A global culinary adventure of 44 cuisines in over 400 pages of simple, delicious recipes – including old favourites and 70 new recipes!
A celebration of the breadth and diversity of French food traditions and a delicious journey into culinary heaven, with Maeve O’Meara and Guillaume Brahimi.
Maeve O’Meara and Melbourne chef Guy Grossi, introduce the kitchens and elegant restaurants of Australia’s top Italian chefs and home cooks.