Food Safari

Food Safari Water

Airs 8pm, Wednesday nights on SBS. Explores sea vegetables, seafood and all that comes from water with Maeve O'Meara.

This is what happens when seafood goes into the mezze business

From rice-stuffed mussels and barbecued octopus to dips and mini spanakopitas, dial up the fun with a little mezze magic.

Cajun and Creole

Po’ boys and gumbo take you straight to New Orleans

Chef Chris Weysham talks gumbo battles and po' boy history.

Seafood to go

How to pack seafood for short trips

This is how you transport a fish laksa to a dinner party, bring a tray of scallops to cocktails or get to munch on a prawn baguette at a picnic.

8pm, Wednesdays on SBS

Food Safari Water | Episode guide

Airs 8pm, Wednesdays on SBS. Dive into Food Safari Water - the next delicious helping of Food Safari Elements, exploring the bounty of the water.

Sea side revival

How to turn foraged sea veg into dinner

Raising the umami bar are the seaweeds and sea vegetables you didn't know you needed in your life.

Food Safari Earth

All your favourite recipes from Food Safari Earth's vibrant bounty is right here.

Recipes online now

Food Safari Earth | Episode guide

Vegetables have a sexy side! Food Safari returns with a brand-new series that explores the endless possibilities of fruits, vegetables, herbs, spices and more. ...

Lebanese

Fried cauliflower with tarator

Cauliflower is so hot right now. This recipe has you dipping and drizzling it with tarator - it's like the Lebanese version of mayo.

Chinese

Crispy eggplant with spiced red vinegar

The vegetarian dishes of China's cuisine aren't often given much spotlight, but this crispy eggplant will have everyone pushing aside the sweet and sour pork.

Italian

Garganelli alla Norma

Hailing from Sicily, garganelli alla Norma will make your pasta nights interesting again, combining eggplant and a creamy ricotta salata topping.

Sri Lankan

Sri Lankan love cake

Dial up your love of cake and spice with this family favourite that calls on preserved pumpkin and lime zest to seal the deal.

In your Food Safari element

Newly added

Australian

Grilled calamari, oyster sauce and coastal greens

Andrew McConnell makes his own oyster sauce using freshly shucked oysters and squid ink to create a perfect balance of salty, sweet, sour and umami. Paired with...

Newly added

Australian

Grilled flathead, broccolini and chilli

Use a seasoned hard wood for the fire, preferably apple wood. Food Safari Water

Newly added

Vietnamese

Hanoi grilled fish

Originating in the old quarters of Hanoi in the 1890’s, this dish became so popular that it has its own street named after it. Fish, turmeric and fresh dill...

New Zealand

Whitebait fritters

The secret behind a good whitebait fritter is all in the whitebait and all it needs is a little egg to hold it all together. Food Safari Water

Greek

Octopus mezedes

Never put oil and water with your octopus, is Thomas Deliopoulos's rule. Whether you choose to serve your octopus char-grilled or preserved, don't forget...

Spanish

Salt cod fritters

Bacalao is a salted and dried cod that is often sold in large fillets. It's probably the only dish Frank Camorra doesn't put any salt in (don't worry, the cod...

Thai

Miang kham pla lom kwan

Translating to “eating many things in one bite”, miang kham embodies the delicious flavours of Northern Thailand. Topped with coconut-smoked fish, these betel...

Fijian

Fijian ceviche

This is a traditional Fijian seafood dish served as part of a shared meal though delicious by itself or with some steamed rice. It is similar to a “ceviche” where...

Middle Eastern

Salmon kibbeh nayeh

Kibbeh nayeh is typically made of raw lamb or beef mince but this version combines Japanese & Lebanese tastes by using salmon. If you wish to make this...