Shane's Moorish adventure

As Spice Journey comes to an end, Shane takes us to Spain's Mediterranean coast and cooks up a divine pork rib.

Episode guide

Find out where Shane travels in his latest spice journey through Morocco and southern Spain.

7 times Shane Delia gave us Moor

From Moroccan medinas to the kitchens of southern Spain, chef and so-called Muscle Man Shane Delia brings us more Moorish eats (and nifty kitchen hacks) in his...
Travelling through Morocco and Southern Spain has Shane Delia dreaming of opening a restaurant in Andalucía and fighting off arm-wrestling challenges.
Spice Journey's witty, well-travelled director Josh Martin gives us the inside scoop on Shane Delia and the on-site crew as they eat, drink and go a little cuckoo...
You’d be hard-pressed to find a chef who's more committed to the idea of ‘hospitality’ than Shane Delia. Let Shane take you on a culinary pilgrimage to explore...

Recipes from Shane Delia's Moorish Spice Journey

“The key to this risotto is to add the squid ink at the beginning so the flavour really permeates the rice rather than just colouring the outside. It does mean it...
“For me, this dish celebrates all that’s good about spring. Rabbit is one of the favourite meats of Antequera, a city and municipality considered to be the heart...
“This dish is all about the oozy creamy croquette filling, so it doesn’t really matter what breadcrumbs you roll them in or what oil you use for frying. While at...
“The key to a really smoky-flavoured eggplant puree is to cook it over a naked flame either on your stovetop or on the barbecue until the skin has really...
“Olive oil is the hero of this dessert so make sure you use a really good quality oil in the ice-cream and the sherry cake – preferably Spanish. And don’t be put...
“In the Spanish bullfighting town of Cordoba, this dish would traditionally use bull’s tail. Whether you agree with bullfighting or not, this braise is great...
“Hailing from Cordoba in the Andalucían region of Spain, at its heart, salmorejo is a chilled tomato soup. The best salmorejo I had while I was there had lots of...
“Amlou is a traditional Moroccan dip made from argan oil, almonds and honey, and here I’ve used it as the base for a delicious dressing. Roasting the cauliflower...
“This is one of my favourite chocolate recipes, and the caramelised chocolate works really well with the nutty flavour of the argan oil. All over Morocco they...
“This spicy Moroccan soup is traditionally eaten to break the daily fast during the holy month of Ramadan. It isn’t usually pureed so you can leave this step out...

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