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Get ready to jump on the earth's vibrant bounty in this 13-part series. #FoodSafari
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. ...
The Italians sure know how to wield their passata and here's how you can paint your plates red.
It’s completely savoury, eaten for breakfast and contains no carrots whatsoever: Singaporean carrot cake (chai tow kway) is the much-adored Hawker-style street...
Consider yourself a Food Safari devotee? From laksa, paella to the ol' faithful orange and almond cake, here are the recipes that are creating quite the buzz on...
Bring the world to your kitchen
Follow Maeve on her journey to uncover the delectable recipes and stories from chefs and home cook heroes from all cultures and backgrounds.
They've built a restaurant empire from scratch – now they’re redefining paddock-to-plate dining with 30 types of eggplant and more types of basil than you can count.
How does a French-born former press photographer wind up in far-north Queensland managing the post-harvest for a well-known chocolate company?
Koji is the starter ingredient behind many much-loved Japanese foods. It also inspired “fermentation fanatics” Rice Culture to start a business that showcasing...
Melbourne's dessert hero, Kathy Tsaples, divulges a few secrets behind her cooking (figs and octopus, to name two), gushes about her favourite desserts, and...
Injera is the heart of east African food and the Ethiopian immigrant baker is bringing a slice of his homeland to Melbourne.
In your Food Safari element
Despite the name, this Singaporean street food favourite doesn’t contain any carrot at all. Instead, white radish makes the base of this comforting savoury cake...
Known as Noah’s Ark pudding to celebrate finding land after the flood, this is a dense, delicious, nutritious mix of grain, dried fruits, nuts and spices enjoyed...
A traditional Portuguese dish that makes use of yesterday's bread to create a stew-style meal.
Who knew that popping cabbage in a frying pan and half burning it could be so delicious!
Baking the celeriac in a salt crust concentrates the flavour and with generous shavings of truffle, earthy flavours reach new heights.
Best served really cold from the fridge - the cucumbers crisp up and the dill, chives and parsley incorporate with the cream and sour cream.
This recipe takes 2 to 3 days to ferment but the first clean sharp crunch of this kimchi will convince you that your hard work is worthwhile.
A flavour explosion - from the koji rice to salted kombu, black rice - this one has a nutty flavour and is full of antioxidants.
This eggplant recipe is gold. Easy and delicious and well worth a try at the end of summer when eggplant is plentiful and cheap.
The taste of homemade molasses is magnificent – sweet, sour and beguiling and this easy salad celebrates all of those flavours and more.
Yuzu is the new black in the citrus world - a glorious amalgamation of mandarin, lime and grapefruit flavours with a sublime aroma, this decadent tart celebrates...
Food Safari recipes
- Persian (Iranian)
- South America
- South African
- Sri Lankan
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...