Episode 1: Malta to Lebanon
In the first episode of Shane Delia's Spice Journey, Shane journeys back to his homeland of Malta, where he follows ancient Phoenician trade routes across the sea to the original Land of Milk and Honey, Lebanon.
Recipes
Rabbit stew with smashed potato salad (stuffat tal-fenek)
Episode 2: The Road to Tripoli
Shane visits the souks of Tripoli in Lebanon and learns how food traditions of the ancient port city have been shaped by centuries of trade and travellers.
Recipes
Steamed snapper and croquettes with tahini vinaigrette (samke harra)
Episode 3: Mountain Secrets
Shane explores mountain hideouts of central Lebanon where he learns age-old methods of meat preservation and samples the quintessential kibbeh. Then he takes the knowledge back to his Melbourne kitchen to create his own take on awarma and kibbeh.
Recipes
Duck awarma with smoked hummus
Episode 4: Beqaa Valley
Shane visits the ancient ruins of Baalbeck to learn about the origins of Middle Eastern winemaking.
Recipes
Spiced lamb pastries (lamb sfiha)
Episode 5: The South
Shane travels from the beaches of Sidon to the mountain town of Nabatieh to taste some of Lebanon's best goat's cheese, labne and za'atar.
Recipes
Spiced burghul salad with labna (kamoune banadoura)
Episode 6: Beirut
Shane visits Beirut to explore the Palestinian and Armenian influences on Lebanese cuisine, as well as finally trying the falafel – the original dude food.
Recipes
Stuffed Armenian chicken wings
Pomegranate ice-cream sandwiches
Episode 7: Welcome to Iran
Shane's gastronomic pilgrimage takes him to Iran – Persia of old – and home of saffron, pomegranate and the world's first haute cuisine.
Recipes
Cherry sorbet and frozen rosewater rice noodles (faloudeh)
Episode 8: Yazd
Shane takes to the silk road to meet nomadic tribes keeping ancient methods of bread making alive, samples the local saffron and tries pashmak – the original fairy floss.
Recipes
Pomegranate-roasted pork belly
Slow-roasted lamb with jewelled yoghurt
Roast peaches and basil ice-cream
Episode 9: Tehran
Shane travels from Esfahan, ancient capital of Persia to Tehran, contemporary capital of Iran.
Recipes
Barberry nougat-filled doughnuts
Episode 10: The Caspian Sea
Having travelled close to 2,000 kilometers and gained glimpses into 2,000 years of Persian culinary history, Shane arrives in Iran's north, the Caspian sea, where the food influences are very Ottoman.
Recipes
Squid ink caviar and crab salad
Saffron zoolbia (deep-fried pastry with saffron sugar syrup)
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
