Aired Friday 30 March at 4.25pm on SBS. Luke travels to Wales to investigate the traditional and modern influences shaping Welsh cuisine.
16 Apr 2015 - 11:58 AM  UPDATED 31 Mar 2018 - 7:25 PM

Starting his visit in Cardiff, Luke meets an artisan bread maker who delivers fresh bread to homes by bicycle. Next, Luke heads to the seaside town of Llantwit Major, where he stumbles across the Hang Fire Smokehouse pop-up restaurant. Luke then travels to Wentwood Reservoir for a spot of fly fishing.



Asian beetroot soup

Perl Las and onion bread

Glamorgan sausages with watercress salad

Memphis-style smoked ribs

Cockles and laverbread with white wine sauce

Chargrilled trout with leek and mango salad