Food Safari Water

Explores sea vegetables, seafood and all that comes from water with Maeve O'Meara.

Nothing indicates a festive table quite like a plate of seafood.
Palisa Anderson from Sydney’s Boon Cafe calls it her 'kitchen sink' curry. So we get the lowdown on a northern Thai favourite.
Sharing her love of Senegalese food is simply imprinted in Aissatou Ba's DNA.
Surf and turf often cops criticism from purists (dare we say, foodie snobs?), but combining seafood and meat in one dish has actually produced many of the world's...
From the sweet to the savoury, Maeve O'Meara's brand-new book Food Safari Earth Fire Water celebrates cooking with the elements and once again reiterates why her...

In your Food Safari element

Meaning “rice and fish”, this one-pot Senegalese wonder is eaten at least once a week and is a must at every celebration. Food Safari Water
Hailing from the Bahia region of northern Brazil, no celebration would be complete without this comforting dish of prawns, cassava, coconut and ghee. Food...
Celebrating the whole snapper, this Lebanese bake uses the homemade fish and onion stock for the cooking of the rice. It's an epic dish to celebrate incredible...
This lobster is deep-fried in oil first before being wok-tossed in stock, sugar and aromatics for a few minutes. A little potato starch will thicken the sauce and...
The Portuguese adore cod. And not the kind you get with your fish and chips. They love bacalhau that’s dried and salted, that comes in rigid sheets of...
Bánh xèo is a Saigon-style party pancake. Filled with many different fillings, you break off a piece of the pancake and wrap it in lettuce or some fragrant herbs...
This English classic originated in small fishing villages as a way of using up the surplus catch. Laden with butter and cheese, this is deeply satisfying comfort...
The cumin and tamari additions right at the end complement the sweetness of the crab. All you'll need is a little rice and an ice cold beer and you're set. Food...
There's no better recipe than one honed through the generations - simple and perfect. Aurora Charabati grew up eating golden fried garfish served with flatbread...
Leave the skin on when you cook your eel because in under the skin is a beautiful layer of fat that will render it and give it an almost bacon-flavour. Teamed...
'Unagi' is the Japanese word for 'eel', and this particular one-bowl donburi dish tops servings of white rice with fillets of freshly grilled eel, all seasoned...
The best way to cook your yabby according to chef Peter Gilmore is boiled in salted water for three minutes. And this recipe sees after-school pikelets all...

Food Safari recipes

Rosewater is popular in Middle Eastern cooking, and the star of Turkish delight. This recipe for Afghan sweets also includes walnuts and pistachios.
This recipe for the Afghan version of chicken korma is so simple. It’s a dish filled with delicious spices, creamy yoghurt and chana dal, which has a low...
Served in the centre of the table, this dish is a complete meal and needs little else but bread and a good appetite.
Chana dal is a type of pulse, related to the chickpea. Chana dal has a very low glycaemic index so it makes a good addition to the diabetic diet. This recipe for...