Food Safari Water

May 2022

Season 1 Episode 13 -Festive Fish

3.0 14 x
Food Safari Water celebrates the hearty deliciousness of seafood with touch-your-heart dishes and stories .

Season 1 Episode 12 - Feel Good Fish

3.0 20 x
Food Safari Water celebrates the hearty deliciousness of seafood with touch-your-heart dishes and stories from northern England, Lebanon, Portugal, and Sri Lanka. A cheese and leek topped pie made with perfect white fish, smoked fish, salmon, and plump prawns in a rich bechamel sauce baked in the oven and brought steaming ...

Season 1, Episode 11 - Freshwater

4.0 10 x
Food Safari Water celebrates freshwater fish with recipes for the legendary Murray cod plus eels, mountain trout, and yabbies. Tasmanian-based chef Masaaki Koyama (Masaaki's Sushi Geeveston) heads out in the misty mornings on the Huon River to haul up nets set the night before, later grilling his catch and brushing with a ...

Season 1, Episode 10 - Surf And Turf

4.5 11 x
Maeva explores seafood and meat combinations from around the world. Pairing the proteins of ocean and earth leads to an intriguing episode with some diverse and inspired flavour combinations. Vietnamese chef Dai Duong (Uncle, Uncle Collins) shows how prawns are pounded into a paste with pork lard and shaped onto sugarcane ...

Season 1, Episode 9 - Preserved

3.0 10 x
Maeve explores how preserving fish creates whole new worlds of flavour - in smoked salmon, bottarga, and XO sauce. Food Safari Water captures the sheer adventure of one of the world’s great marine migrations with dramatic scenes netting the abundance of fish on Queensland’s Kirra Beach.

Season 1, Episode 8 - One Pot

4.7 20 x
The simplicity of cooking and serving seafood in one pot is a hallmark of cuisines around the world. Chef Angie Hong shares the secrets of Vietnamese clay pot cooking, starting with a visit to a supplier in Cabramatta with live fish.

Season 1, Episode 7 - Shellfish

4.0 13 x
Shark-defying scallop diver Paulie Polacco braves cold water and strong currents to harvest some of the world’s most prized queen scallops off Kangaroo Island, adored for their purple roe and savoury taste with a hint of nutty sweetness. Adelaide-based Calabrese chef Salvatore Pepe (Pepe’s Cucina) uses queen scallops to cr...

Season 1, Episode 6 - Fish On Fire

4.0 11 x
Cooking fish over fire is an instant call to the tastebuds, a combination of two of the most pure elements on earth that together take seafood to the next level. Chef Lennox Hastie (Firedoor) cooks only over fire and takes his grill to a NSW south coast beach to cook a perfect whole flathead over coals, serving with brocco...

Season 1, Episode 5 - Fish Bites

3.0 13 x
Exquisite snacks based on seafood star in many cuisines around the world - all beautiful mouthfuls that take taste and texture to a whole new level. Chef Frank Camorra (Movida) showcases a number of seafood tapas dishes and shares his recipe for luscious salty bunnuelos de bacalao (salt cod croquettes).

Season 1, Episode 4 - Raw

3.0 14 x
The pure clean taste of the ocean is celebrated in this episode. Maeve explores the natural briny flavour of the three main types of oysters with Clyde River ‘oyster affineur’ Steve Feletti (Moonlight Flat Oysters) and Lee and Suzanne Macefield (Get Shucked) on Bruny Island, exploring Pacific, Angazi, and Sydney Rock varie...