Food Safari Water

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May 2022
Food Safari Water celebrates the hearty deliciousness of seafood with touch-your-heart dishes and stories .
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 ...
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 ...
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 ...
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.
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.
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...
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...
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).
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...
Eating whole fish has been a way of life in Australia for over 40,000 years, and for many other cultures around the planet, it’s simply the best and most sustainable way to eat. Food Safari Water reveals the secrets and benefits of cooking whole fish, featuring fried Thai style snapper, Malaysian fish head curry, and Frenc...
Some of the more unusual treasures of the water include the adored gastropod mollusc abalone which fetches up to $1300 a kilo and is a status present in the Chinese world. Diver James Palanowski works in 8-degree water off Tasmania's east coast to harvest abalone, which is then used by acclaimed Chinese chef Frank Shek (Ch...
Maeve O'Meara journeys into the Top End of Australia to seek out wild barramundi with local fisherman Billy Boustead and his chef friend, legendary Darwin and Alice Springs restaurateur Jimmy Shu (Hanuman), who moved from Melbourne when he tasted magnificent 'barra' over 25 years ago.
November 2018
Celebrating the whole snapper, this Lebanese bake uses the homemade fish and onion stock for the cooking of the rice. It's an epic dish to celebrate incredible fish and the tarator of tahini and lemon juice will be hard to ignore when this Lebanese-style pilaf lands on the table. Food Safari Water
This English classic originated in small fishing villages as a way of using up the surplus catch. Laden with butter and cheese, this is deeply satisfying comfort food. Food Safari Water
October 2018
Eels are something that not everyone has close contact with. Alla Wolf Tasker shares a piece of her Russian heritage where smoked seafood is a staple and like most Russian salads, where beetroot reigns supreme. Food Safari Water
The Japanese dedication to the bounty of the sea is seen in so many dishes. The umami-rich kelp, in the form of dried kombu combined with dried smoked bonito shavings make the all-purpose stock, dashi - the basis of much of the cuisine. and this chawanmushi - a dish of chicken, shiitake and a scallop fish cake. Food Safari...
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