Episode 1: Lost in Fes
Ever wondered how chefs invent new dishes? Enter the mind of a master chef, as Shane Delia begins a brand new spice journey in the ancient Moroccan city of Fes. Throughout this series, Shane will seek out new ideas to try in his test kitchen, before serving up these creations to paying customers at his Melbourne restaurant, Maha.
Recipes
Episode 2: Desert oasis
For centuries, roaming caravans have crossed the Saharan desert en route to Morocco, bringing with them exotic spices and trade goods that have infused the cuisine of Northern Africa. Shane Delia spends an evening under the stars at a desert camp, immersing himself in the tastes and techniques of Amazigh cookery.
Recipes
Preserved lemon and vegetable medfouna
Olive oil cake with date syrup
Episode 3: Mountains of food
The peaks and valleys of the High Atlas Mountains are rich pickings for Shane Delia as he continues his spice journey through Morocco. In a mountain village, Shane is taught the traditional methods of preparing and cooking couscous. It turns out to be a laborious, but rewarding process. The question is, how will Shane adopt these ancient techniques in his modern test kitchen?
Recipes
Couscous with mountain vegetables
Lamb, chickpea and freekeh skhina
Moroccan crumpets with clementine marmalade and orange blossom yoghurt
Episode 4: Marrakech
Shane Delia has arrived in Marrakech on a mission to uncover the tastes and cooking techniques of this dusty and exotic city. Exploring a rabbit warren of alleys, he makes discoveries in the bustling souk. Using this newfound knowledge, Shane goes to work in his Melbourne test kitchen, creating new dishes to serve to his restaurant customers.
Recipes
Tangia with veal shin and saffron
Chocolate pistachio m’hencha with apricot and basil ice-cream
Episode 5: African coast
Morocco’s windswept Atlantic Coast is home to the world’s largest sardine fishery and Shane Delia is keen to sample some of the local fish kefta, along with Morocco's marinade mainstay chermoula. Interestingly, it’s the region's sought after argan oil that really allows Shane to unleash his creativity in his test kitchen.
Recipes
Sardine kefta with potato bread
Roast cauliflower hummus with wagyu beef and amlou dressing
Argan oil chocolate brownie with orange cinnamon ice-cream
Episode 6: Moor is more
The Arabs invaded what is now Spain and Portugal in 711 AD, morphing the somewhat dysfunctional Christian society into an Arabic-speaking, majority-Muslim state within the span of three generations. Shane Delia arrives in Andalucía and uncovers a cuisine whose roots are firmly grounded in Islamic cookery.
Recipes
Tuna tartare and mojama with pimento aioli
Squid ink and sherry risotto with chorizo-stuffed calamari
Episode 7: Spanish Coast
Sherry has gained a bad reputation as a cheap tipple enjoyed by older folk, but in Spain’s Sherry Triangle, the drink is loved by all. Shane Delia discovers the complex and nuanced flavours of this refreshing aperitif that is the perfect accompaniment to Andalucían cuisine and culture. But it's Michelin-starred chef Ángel León who inspires Shane to lift his game - and back in his test kitchen, the pressure is on!
Recipes
Salt-crusted baked seafood with sherry cream
Sherry-glazed pork belly and prawn cake brioche
Chipotle chocolate fondant with almond milk ice-cream
Episode 8: Home of tapas
Spain’s top shelf jamón ibérico is widely considered to be the world’s best ham. Shane Delia travels to a pig farm in the Spanish hills to see the unique environment needed to produce ham of this quality. Later, on a bar crawl in Seville, Spain's home of tapas, Shane finds another dose of inspiration. Upon returning to his Melbourne test kitchen, he attempts to create the ultimate tapas menu.
Recipes
Spanish potato salad with grilled octopus
Crunchy pig’s ear and morcilla with quail eggs and jamón
Lobster and prawn crackling pringa with gazpacho mayo
Orange blossom egg custard and pear sorbet with clove powder
Episode 9: The city that changed the world
With the arrival of the Moors, Spanish cuisine was changed forever. The group introduced new foods to the region, along with cooking techniques and tastes. Nowhere is this more apparent than in the southern city of Cordoba. Here, Shane Delia immerses himself in the creation of one of Spain’s best cold soups salmorejo, before learning the recipe to Fighting Bull’s tail stew. With so much inspiration, Shane is spoilt for choice as he attempts to reinvent these recipes for his restaurant clientele.
Recipes
Salmorejo salad with quail egg, green apple, coriander seed and sherry dressing
Kangaroo tail with Jerusalem artichokes
Olive oil sorbet with Pedro Ximénez cake and orange curd
Episode 10: Made in Spain
The spice journey comes to an end for Shane Delia, as he makes his way from Granada down to Malaga on Spain’s Mediterranean coast. But Shane’s love affair with the cuisine of this region is only just beginning, and this final episode sees the Aussie chef learn new recipes from some of Andalucía’s most accomplished (and humble) chefs. Back in his test kitchen, Shane’s head is bursting with new ideas for dishes to serve up to his restaurant's diners.
Recipes
Sugarcane-glazed pork ribs with smoked and fried eggplant
Prawn and squid ink croquette with roast bone marrow
Antequera-style braised rabbit with artichoke, fava and pea salad
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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