Bring the world to your kitchen

Follow Maeve on her journey to uncover the delectable recipes and stories from chefs and home cook heroes from all cultures and backgrounds.

Food Safari takes you on a culinary globetrot across Australia. Producer-presenter Maeve O'Meara has spent most of her life seeking out great food, recipes and the...
To celebrate SBS's Food Safari, SBS and Zantac are giving you and a friend the chance to win a 10-day food lovers escape to Greece.

French Food Safari

Presented by Maeve O’Meara, French Food Safari follows one of France’s best exports to Australia, renowned chef Guillaume Brahimi on a personal voyage.

Italian Food Safari

Presented by food explorer Maeve O’Meara and legendary Melbourne chef Guy Grossi Italian Food Safari spends time with Australia’s top Italian chefs & producers.
Make the exotic familiar with this global culinary adventure, exploring 44 cuisines in over 400 pages of simple, delicious recipes - including 70 new recipes!

Food Safari recipes - the most popular

Our all-time favourite cooking videos. Watch, cook, eat, enjoy. View more recipes by cuisine below.

A classic Passover dessert that draws on the Sephardic traditions of the Mediterranean, Morocco and the Middle East. In this recipe whole oranges are boiled for two...
Traditionally, paella is made on a Sunday and because women need a day off from cooking it is usually made by the men. I have bought a paella pan and gas ring so...
This laska combines fresh ingredients with a commercial laksa paste, meaning a lot of the prep work is done for you. To make this recipe even easier, place the...
Potentially the most popular of all crab dishes, Singapore chilli crab is luxurious, rich and ever-so satisfying. Most recipes call for mud crab, which...
A much-loved Chinese classic, this Singaporean recipe is an interpretation of chicken rice, using pandan, kecap manis and cucumber to complement the balance...

Food Safari recipes

“Chef Sharon Salloum says some of her best culinary knowledge comes from her mother, Violet, who was born in Syria. Her Lebanese dad, Michael, is the practical...
“This is a beautifully colourful slaw full of fresh tropical flavour from mango  and lime, and a fresh addition to the spicy slow-cooked jerk.” Maeve O’Meara...
“It’s said the aroma of jerk being cooked in the warm air of Jamaica is partly the allspice (pimento) wood it’s cooked over and partly the heady spice mix of...
“On Sydney’s glamorous restaurant strip along Woolloomooloo's Finger Wharf, a jewel of a restaurant called China Doll opened in 2004, and became renowned for its...
‘The secret to cooking with coals and to capture the essence of the smoky flavours is to have no flame and just the glowing embers,’ he says. This is a...
“Smoking fish in West Africa is an age-old tradition, with smoked fish viewed as ‘food for the Gods’, and is often a part of religious ceremonies and presented on...
“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...
“This is a recipe for which you need to gather the ingredients and prepare the koji in advance (Keita says you need to work two weeks ahead but Japanese stores...
“Sujet Saenkham owns four great Thai restaurants in Sydney, all with food inspired by Sujet’s beloved mother, Taeng-on, who taught him to cook at an early age.”...
“Korean barbecue is made for groups of friends coming together to eat. All the marinating takes place before the guests arrive, side dishes and accompaniments are...
“The fireplace is the heart of the home in Croatia and the traditional one-pot dish (the peka) takes pride of place. The domed lid on the top of the peka creates...

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Revelling in the vast array of culinary worlds on our doorstep, each episode explores a new cuisine with the help of professional chefs and passionate home cooks.
Maeve O'Meara invites you on a journey around the world of cuisines, meeting cooks who are all passionate advocates of cooking with fire.
The new series explores how chefs and backyard cooks harness the power of flame to create some of the most delicious dishes on earth.
A global culinary adventure of 44 cuisines in over 400 pages of simple, delicious recipes – including old favourites and 70 new recipes!
Maeve O’Meara and Melbourne chef Guy Grossi, introduce the kitchens and elegant restaurants of Australia’s top Italian chefs and home cooks.