Ingredients segment
George Francisco heads up the kitchen at the "hatted" Jonah’s Restaurant in Sydney’s Whale Beach. George gained his extensive knowledge working and training in a number of internationally renowned restaurants in the United States, including "Stars" and "Farallon".
Segment filmed at:
Jonah’s
69 Bynya Road
Whale Beach NSW 2198
02 9974 5599
USA Foods
146 Chochranes Road
Moorabbin Vic 3189
03 9555 0288
Queen Victoria Market
Corner Elizabeth & Victoria Streets
Melbourne Vic 3000
03 9320 5822
The barbecue
Stephen Johnson is the owner-operator of Blue Smoke BBQ in Brisbane’s New Farm. Steve uses 3 different rubs (spice blends) and then slow smokes meat with a variety of wood: Hickory (best for ribs and most meat); Pecan (good for salmon); Alder wood (also good for salmon – and poultry) and Manuka (from New Zealand) is good for slow cooking all sorts of meat on a low heat.
Blue Smoke serves ribs with a traditional BBQ sauce – either: Texas BBQ Sauce (buttery, smoke flavoured) or the Kansas City BBQ Sauce (sweet) – or a Memphis BBQ Sauce (slightly spicy with a vinegar edge).
Blue Smoke BBQ
Shop 9/85 Merthyr Road
New Farm Qld 4005
07 3358 1922
Barbecued spare ribs segment
Victor Pisapia is a trained and experienced chef who now runs his own cooking company, Victor’s Food, offering cooking classes, food tours and event catering.
Victor’s Food
PO Box 407
Darlinghurst NSW 1300
0413 454 789
Cornbread muffins and jambalaya segment
Victor Kimble was the owner/chef of the Sunshine Coast’s Soul Food Kitchen until its recent closure. Victor has developed a range of products to re-create the soul food experience such as Soul Spices, Soul Sauces, Soul Music and Soul Art - all available at www.soulfoodkitchen.com.au
Californian fish tacos segment
Californian, John Boland used to live so close to the Mexican border he could smell the tortillas cooking. Now based in Byron Bay, his love of all things Californian/Mexican continues - he owns the local eatery Ozymex and the Byron Bay Chilli Company. www.byronbaychilli.com
Fast food segment
Misty Singer is the owner-operator of Misty’s Diner in Melbourne’s Prahran. Well loved by American expats and locals alike.
Misty’s Diner
103-105 High Street
Prahran Vic 3181
03 9510 0033
Southern fried chicken, grits and collard greens segment
Ashley Sheridan was born and raised in Tennessee. Before coming to Australia, she had her own catering company in Ohio. Ashley’s love of food comes from "being the kid in the kitchen at the country clubs" and it was Blanchie, (the family’s much loved African American cook) who taught her how to make authentic southern-style food.
Crab cakes and spicy cajun remoulade segment
George Francisco heads up the kitchen at the "hatted" Jonah’s Restaurant in Sydney’s Whale Beach. George gained his extensive knowledge working and training in a number of internationally renowned restaurants in the United States, including "Stars" and "Farallon".
Pecan pie segment
Norma Barne is a former New Yorker who now has a blissful life travelling the world, collecting recipes. She loves making pies – and Pecan Pie is a favourite – in fact she spent many years on a property at Moree – right next door to one of the few Australian Pecan farms!
Other businesses featured in this episode
Byron Bay Chilli Company (OzyMex)
Lot 4 Mill Road
Goonengerry NSW 2480
02 6684 9248
Soul Food Kitchen
07 5473 5816
South
222 Military Road
Neutral Bay NSW 2089
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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