Food Safari Water is a vibrant, comprehensive 13-part series which not only showcases the great seafood dishes of the world, but it also explores the traditions of catching and preserving fish, shellfish, crustaceans and sea vegetables - a celebration of hardworking fishermen and women, divers and foragers, processors and smokers as well the brilliant chefs and home cooks who share their treasured recipes and techniques.
Covering cuisines as diverse as Senegalese, Sri Lankan, Greek, Spanish, Peruvian, Lebanese, Turkish, Thai, English and Brazilian, Water taps into a glorious exploration of the bounty of the water – many refer to seafood as the ‘best protein on the planet”, says O'Meara.
Get ready to feast on this
- Peter Conistis’ signature scallop and taramasalata moussaka
- Frank Camorra’s mastery of Spanish seafood tapas
- Grilling perfect flathead on the beach at sunset with acclaimed fire chef Lennox Hastie
- The umami bomb of XO sauce made from scratch from chef Victor Liong
- Tetsuya Wakuda’s magnificent kelp-cured blue mackerel
- Japanese wakame and octopus salad, plus a sensational grilled eel with Tasmanian chef Masaaki Koyama
- The heart-beat-faster excitement of the mullet run up Australia’s east coast and the making of bottarga with Giovanni Pilu
- Fin-to-scale eating with ‘fish savant’ Josh Niland
- Jacques Reymond’s brilliant flavoursome rouget en papillote
- Renowned Peruvian hangover cure – a seafood stew called parihuela with chef Jorge Chacon
- Classic whole fried snapper with green mango saladfrom Thai chef Amy Chanta
- The ultimate one-pot Valencian specialty fideuà with Geelong-based Spanish chef Gerardo Iglesias
- Tamil crab curry from Trincomalee-born Nigethan Sithirasegaram
- Greg Malouf’s inspired seafood-based interpretation of the famed kibbeh nayeh using Tasmanian salmon
- 4 Vietnamese classics – claypot fish with Angie Hong, charcoal grilled chao tom with Melbourne chef Dai Duong, crispy banh xeo and the legendary Hanoi favourite Chả Cá Lã Vọng
- Chef Andrew McConnell’s delicately grilled calamari paired with homemade oyster sauce and locally sourced coastal greens
- The luxury of abalone in the ultimate seafood omelette with Chinese chef Frank Shek
- Peter Gilmore’s childhood memories reimagined – boiled yabbies and buckwheat pikelets with lemon marmalade and crème fraiche
- Comfort food central with Nelly Robinson’s steaming luscious English fish pie
- A tribute to Bahia with Brazilian chef Luiza Gomes in a comfort food dish of prawns and cassava called bobo
- Senegal’s national dish Thieboudienne (spiced fish and rice) served communally in a family home
- A masterclass on how to cook fish with Australia’s top seafood chef Steve Hodges
- Exploring how seasalt is produced at Olsson’s in South Australia’s Spencer Gulf with its sparkling white salt mountains; spending time with divers who work in freezing temperatures to harvest scallops, abalone and wakame; braving the elements on lobster boats and pounding surf beaches where pipis are harvested.
- Cultural feasts centred on seafood – from the Cantonese Prosperous New Year Raw Fish salad, the symbolism of whole fish in the Chinese world to the spectacular Lebanese banquet fish and spiced rice dish sayadieh.