Join Maeve O'Meara and Joanna Savill on a voyage 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, homecooked 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.
Eager to learn how certain foods are made? Our collection of Food Art videos from the show, which delve into the creation of food specialties across many cultures, will explain all you ever wanted to know about how Peking duck is cooked, what's involved in making nougat, the delicate art of stuffed zucchini flowers, and more.
Recipes
Series 2
Bastourma salad with Egyptian eggs
Tomato tarte tartin with goat's cheese
Ground beef salad with lemongrass and chilli, Hmong style (la or larb)
Fattoush (Lebanese summer salad)
Korean pickled vegetables (kim chi)
Barbecued baby snapper with royal Thai paste
Castanet prawns (Imperial Chinese style)
Sweet potato and coconut balls (onde onde)
Vegetarian dish (Imperial Chinese style)
Minced rice and meat patties (kubba)
Beef rendang
Sweet pork relish (nahm prik long reua)
Tiramisu
Duck pie
Swordfish and seared scallops with asparagus
Blackforest cake
White chocolate mousse and raspberry gateau
Cuban rice and beans (congri)
Series 3
Couscous
Lamb cutlets Thai style
Spicy chilli chicken (Ayam Pangang)
Fresh Coconut milk and cream
Pink-eye potato and wakame salad
Chicken and wakame soup with buckwheat noodles
Sweet corn risotto cake
Chinese belly pork (kow yuk)
Sticky coconut rice parcels (pulut inti)
Calamari with spinach and black rice
Clapshot
Mustard-crusted chicken breast with orange
Spatchcock and bitter orange casserole
Carpaccio of venison with goat's cheese salad
Braised venison with chestnuts
Zucchini and rocket carpaccio with kale pesto
Tamarind chicken wings (canh ga rang me)
Vietnamese savoury coconut pancakes (Banh Khot)
Ocean trout with saffron sauce
Kangaroo with green mango salsa
Ethiopian spiced ghee (niter kibbeh)
Baked fish with pistachio and tahini (samke harra)
Caramelised jackfruit and bamboo dessert
Prawns (marinated Indian style)
Green curry with bamboo
Lamb with lemon sauce (Sardinian)
Champurrado (Mexican hot chocolate)
Tamales
Salmon and paperbark roll with native berry salsa
Thai-style pork and prawns in egg net
Bacalhau a bras (braised salt cod)
Series 4
Duck and poached quince with Chinese broccoli
Boab and spiced chickpea salad
Bacalao (salt cod) Basque style
Garlic prawns (gambas al pil pil)
Mushrooms in parsley and white wine
Grilled chicken and banana flower salad
Crispy fried pork with apple sauce
Stuffed capsicum (dolmeh-ye-felfel)
Saffron chicken (morq e zafarani)
Shiraz style salad (salat e shirazi)
Baked rice and eggplants (shirazi polo)
Herb salad
Jerusalem artichoke potato cakes with red onion jam
Steamed scallops, saffron risotto and pea laksa
Asian mushroom and crab meat salad
Blackberry beetroot soup with parsnip icecream
Chickpea and roasted eggplant salad
Asparagus salad with strawberries
Beef tenderloin with roesti and broadbeans
Chermoula swordfish and boulangere potatoes
Baked lamb and spiced rice (ouzi)
Gnocchi with saffron and broadbean sauce
Chicken and pistachio dolmades
Cabbage rolls (toltott kaposzta)
Hungarian noodle cake (vargabeles)
Takikomi gohan (seasonal rice balls)
Sugar-cured trout with green tea noodle salad
Crispy fried pancake (banh xeo)
Pumpkin Pie
Series 5
In the fifth edition of this amazing program, presenters Maeve O'Meara and Joanna Savill boosted the adventure factor by travelling to some of the most far-flung corners of the country… and tasting some truly fascinating food.
Saffron tagliarini with snails
Snails in beurre noisette on parmesan polenta
Chestnut soup with hazelnut oil
Rack of lamb with a spiced beetroot glaze
Grilled eggplant with marinated fetta
Stuffed calamari (calamari ripieni)
Galaktoboureko (custard in filo)
Braised lotus with pork rib soup
Roast duck with braised cabbage
Spiced lamb with sweet and sour pomegranate
Cauliflower, cashew and green pea curry
Chilli walnut dip (cevizli biber)
Turkish lentil and bulgur patties (mercimekli kofte)
Hare fillet with wild mushrooms
Taro three ways with crusted barramundi
Salad of abalone, pork and celeriac
Pan roasted blue eye with saffron glaze
Fennel, pumpkin and eggplant tagine with chickpeas
Chermoula swordfish with boulangere potatoes
Baked Italian rice (timballo di riso)
Braised potatoes with Maltese sausage
Seared scallops with fennel and citrus
Burmese rice "salad" (htamin lethoke)
Baked fish with pistachio and tahini (samke harra)
Barbecue quail with pistachio pesto
Braised lamb shanks in yellow curry
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
Have a story or comment? Contact Us
