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All Food Lovers' Guide to Australia
Cuisine Category
Food Category
Key Ingredient
- Artichoke (1)
- Asparagus (1)
- Avocado (1)
- Beef (1)
- Capsicum (1)
- Cardamom (1)
- Carrot (1)
- Cheese (1)
- Chilli (2)
- Chocolate (1)
- Coriander (1)
- Cream (1)
- Cumin (2)
- Egg (3)
- Eggplant (1)
- Endive (1)
- Fennel (1)
- Filo Pastry (2)
- Fish (2)
- Flour (4)
- Galangal (2)
- Garlic (2)
- Ginger (1)
- Hare (1)
- Hazelnut (1)
- Juniper Berry (1)
- Lamb (1)
- Lemon (3)
- Lemongrass (2)
- Lentils (2)
- Onion (2)
- Paprika (1)
- Parmesan (1)
- Parsley (1)
- Pine Nuts (1)
- Pomegranate (1)
- Rice (3)
- Rocket (2)
- Rosemary (1)
- Saffron (1)
- Sage (1)
- Scallop (1)
- Semolina (2)
- Shallots (2)
- Soy Sauce (1)
- Squid (1)
- Star Anise (1)
- Sugar (3)
- Thyme (2)
- Tomato (3)
- Turmeric (1)
- Vinegar (1)
- Watercress (1)
- Wine (1)
- Zucchini (1)
- Zucchini Flower (1)
- Kale (1)
Special Consideration
Food Lovers' Guide to Australia
The Food Lovers' Guide to Australia brings to the screen the best and most exciting food this country has to offer, travelling from the farms and plantations of the outback to tropical Kakadu, sharing magnificent meals and wonderful stories, plus recipes both traditional and new.
Join Maeve O'Meara and Joanna Savill on their voyages of discovery as they plunge into Australia's hidden food worlds - the colour and spectacle of South East Asia at Lao New Year, the solemn yet joyous rituals of a Greek Easter, a three-day long ceremony at a Sikh temple. Feast on Asian greens among the bougainvilleas of a Darwin backyard, the "best lamb on the planet" on Tasmania's Bruny Island, home-cooked Turkish specialties or authentic Greek taverna fare in the middle of the desert.
The Food Lovers' Guide also celebrates the sheer artistry of food, from the craftsmanship of an Italian pastry chef to an extravagant bombe Alaska, or a luscious Peking duck! You'll be introduced to the talents of some of our most creative chefs - from Victoria's regional produce champion George Biron to Brisbane legend Timmy Kemp, plus the incredible Singapore-born Chui Lee Luk, now running one of Australia's most innovative kitchens at Claude's, in Sydney. Meet regional chefs like Willunga's Russell Jeavons or the Yarra Valley's Shane Delia, "new vegetarian" cookery writer Nadine Abensur or the happiest chef in Adelaide - Pang Ming Chui.
The Food Lovers' Guide is a glorious feast of Australian produce and a tribute to the inspiring people who grow it, cook it and share it.
Featured Food & Recipes
Hot Tips
A good cuppa
When making a pot of tea, always warm the teapot first, by adding hot water to the teapot. When the pot is warm, discard the water and add the tea leaves. The general rule is one teaspoon of tea for each guest and one for the pot.
Glossary
Hake
Various members of the cod family are known as hake and are available fresh or frozen, whole or as steaks and fillets. Mild, subtle flavour suitable for frying, poaching and in soups.
