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1st August 2008 | 09:00 AET
During each episode of Food Safari, Maeve O'Meara introduces you to the best in the business, people who excel at producing mouth-watering global cuisine.
We know you are keen to emulate their cooking techniques in your own kitchens, so on this page you'll find links to the businesses featured in each episode.
| Series 1 | Series 2 | ||
| Episode 1 | Moroccan | Episode 1 | Japanese |
| Episode 2 | Malaysian | Episode 2 | French - Part 1 |
| Episode 3 | Portuguese | Episode 3 | French - Part 2 |
| Episode 4 | Greek | Episode 4 | Indonesian |
| Episode 5 | Vietnamese | Episode 5 | Maltese |
| Episode 6 | Indian | Episode 6 | Pakistani |
| Episode 7 | Chinese | Episode 7 | Croatian |
| Episode 8 | Italian | Episode 8 | Singaporean |
| Episode 9 | Episode 9 | Hungarian | |
| Episode 10 | Lebanese | Episode 10 | Sri Lankan |
| Episode 11 | Mexican | Episode 11 | Brazilian |
| Episode 12 | Turkish | Episode 12 | Korean |
| Episode 13 | Spanish | Episode 13 | Mauritian |
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Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Cooking beans
When cooking with beans (such as black beans or kidney beans), any acidic ingredients (lemon, vinegar, tomatoes or wine) should be added towards the end of the cooking, as the acid makes beans hard.
Glossary
Basmati Rice
A fragrant rice native to India and Pakistan.
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