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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
“Chef Sharon Salloum says some of her best culinary knowledge comes from her mother, Violet, who was born in Syria. Her Lebanese dad, Michael, is the practical...
“This is a beautifully colourful slaw full of fresh tropical flavour from mango and lime, and a fresh addition to the spicy slow-cooked jerk.” Maeve O’Meara...
“It’s said the aroma of jerk being cooked in the warm air of Jamaica is partly the allspice (pimento) wood it’s cooked over and partly the heady spice mix of...
“On Sydney’s glamorous restaurant strip along Woolloomooloo's Finger Wharf, a jewel of a restaurant called China Doll opened in 2004, and became renowned for its...
‘The secret to cooking with coals and to capture the essence of the smoky flavours is to have no flame and just the glowing embers,’ he says. This is a...
“Smoking fish in West Africa is an age-old tradition, with smoked fish viewed as ‘food for the Gods’, and is often a part of religious ceremonies and presented on...
“Stories abound about the name Caja China, which literally means ‘Chinese box’ in Spanish. It could have originated in Cuba, from the Chinese labourers in the...
“I have one word for this recipe — incredible! It’s worth tracking down the ingredients to create this delicious wrapped fish cooked over coals. We do need...
“This is a recipe for which you need to gather the ingredients and prepare the koji in advance (Keita says you need to work two weeks ahead but Japanese stores...
“Sujet Saenkham owns four great Thai restaurants in Sydney, all with food inspired by Sujet’s beloved mother, Taeng-on, who taught him to cook at an early age.”...
“Korean barbecue is made for groups of friends coming together to eat. All the marinating takes place before the guests arrive, side dishes and accompaniments are...
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...