sbs food safari earth recipes

Food Safari Earth

Maeve talks herbs and vegetables with Sydney chef Peter Gilmore in his extensive garden before delving deep into eggplant territory with Thai chef and restaurant owner Amy Chanta and her daughter Palisa Anderson at Boon Luck Farm in the NSW Northern Rivers. Melbourne’s Middle Eastern chef Joseph Abboud, re-imagines the golden smoky delight of eggplant in a dish he calls ‘the whole baba’ like the famous baba ganoush before it's blended. Then Maeve gets a rare insight into the science-meets-food-art kitchen of Sepia's owner and Executive Chef Martin Benn.

Maeve seeks out the deeply satisfying carbohydrates at the heart of many of the great dishes of the world. Indian chef, Ajoy Joshi shares his recipe for the textural delight that is gossamer, thin Indian dosa with spicy potato, sambhar and dhal. While down in Melbourne, she then visits pasta genius Alberto Fava who shows us how to transform durum wheat into silky sheets before shaping them into little ‘hats’ called cappellacci, before meeting Ethiopian bakers Karim Degal and his mother Meftuha Osmen who give Maeve a hands-on lesson in injera bread-making.

Spring is the season that chefs around the world look forward to most and Italian food legend, Stefano Manfredi harvests the freshest produce of the season for a Roman vignarola. Chef Chase Kojima reveals the secrets to a perfect tempura batter as Ibrahim Kasif is inspired by a Turkish spring and shares his dish of slow- braised broad beans. Maeve then visits the garden of Zimbabwean-born home cook Dorothy Johnson as she prepares muboora une dovi a recipe of pumpkin shoots and delicate flowers served with a rich peanut sauce.

Protein-rich beans have always been the heavy lifters of the vegetable world. In this episode, Maeve discovers the secrets of a classic falafel with Al Alseel's chef and restaurateur Faysal El-Abd. Culinary teacher Daisy Rajan shares her delicious recipe for Keralan green beans with coconut and Maeve also discovers how soy beans are transformed into silky tofu with the Kim family. And to finish, pastry chef Joao Cadete showcases his Portuguese tart using white beans known as queijadas de feijao.

Maeve explores the wild thyme known as za'atar and finds out how it is grown, dried before using it in a home-baked flatbread. Young Persian chef Sanam Janghorban creates a spectacular flavoursome fresh herb omelette kuku sabzi before Bangladeshi-born chef Tapos Singha showcases the whole spice blend known as panch phoron in a Bengali vegetarian dish called shukto. After this spicy bash, Maeve is then rewarded with a luscious Sri Lankan love cake baked by Debbie Solomon.

Tomato Day is the most special day on the Italian food calendar and Maeve joins three generations of the Baggio family in suburban Melbourne as they preserve the goodness of summer with a homemade passata. Italian food legend, Guy Grossi celebrates the seductive power of the vegetables known as nightshades (eggplant and tomatoes) with a delicious pasta dish, garganella alla Norma. With an abundance of fresh fruit over the summer, third generation gelato-maker Marco Enea of the Melbourne gelateria il Melograno whips up fragrant fresh strawberry gelato, Sicilian-style!

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Maeve O'Meara

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Food Safari

Host Maeve O'Meara demonstrates how to prepare recipes from different cultures, covering everything from where to source the most commonly used ingredients to preparation and consumption.

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Food safari earth.

Showcasing the great vegetarian dishes of the world, Food Safari Earth is a vibrant, comprehensive 13-part series.  Continuing a whole new dimension of food television, this series is a glorious exploration of the bounty of the earth focusing on the huge variety of fresh vegetables, exotic fruits, herbs, grains, pulses and flowers.

Food Safari Earth explores the endless possibilities of vegetables - and how the freshest seasonal produce can offer the most satisfying journey through flavours, colours and textures.  From the early history of human settlement, vegetables, fruits and grains have been the major part of our diet. Now there’s a definite trend back to those meat-free days and Food Safari Earth captures the zeitgeist – vegetables are the new black. Home cooks have long known the value of vegetables and more and more chefs now showcase them as the main event on menus. 

Filmed across the four seasons and with access to abundant farms and gardens around Australia, Food Safari Earth features a vast array of vegetables at their absolute best, some with the dew fresh from picking. The series explores classic vegetarian dishes and the ancient ingredients, recipes and techniques passed down through the generations as well as new combinations and techniques, all adding up to seriously delicious food. Combining food as art and practical, achievable recipes, Food Safari Earth is a visual delight featuring the top chefs and best cooks of multicultural Australia.

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Food Safari: Earth, Fire, Water Hardcover – 1 November 2018

• Print length 320 pages
• Language English
• Publisher Hardie Grant Books/SBS
• Publication date 1 November 2018
• Dimensions 28.2 x 3.4 x 22.1 cm
• ISBN-10 1743793812
• ISBN-13 978-1743793817
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• Publisher ‏ : ‎ Hardie Grant Books/SBS (1 November 2018)
• Language ‏ : ‎ English
• Hardcover ‏ : ‎ 320 pages
• ISBN-10 ‏ : ‎ 1743793812
• ISBN-13 ‏ : ‎ 978-1743793817
• Dimensions ‏ : ‎ 28.2 x 3.4 x 22.1 cm
• 1,689 in Natural Food Cooking
• 3,620 in Regional & International Food
• 32,080 in Crafts, Hobbies & Home (Books)

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Maeve o'meara.

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'You've got to try everything': Maeve O'Meara on the one dish that made her cower

SBS stalwart returns with Food Safari Earth, a vegetarian’s dream that serves up ‘the best chips in the universe’

T hroughout her lengthy career as the host of SBS’s Food Safari, Maeve O’Meara has tried everything from berber tagine to Sri Lankan love cake ; oysters in champagne sabayon to pork knuckle with potato dumplings and braised red cabbage – and everything in between.

Yet she can only remember one dish that made her cringe: Argentinean barbecued chinchulines, otherwise known as the second stomach of a cow. “It looked like a science experiment going on to the fire. It came off a little bit golden around the edges but to me that was not delicious food. It was rubbery with fat inside [and] with a bitterness as well. It was like woah, not everything is meant to be eaten. [But] you’ve got to try everything.”

The popular food show has returned to SBS for its sixth season, with Food Safari Earth. Once again the show mixes chefs and home cooks from a variety of cultural backgrounds, all cooking up a storm of exotic dishes.

O’Meara says the show connects with viewers on a variety of levels. “Food tells stories, it’s a great way of being able to showcase the way that we live and the people are around us and the cleverness that surrounds us on our doorsteps.”

After exploring food through individual cultures in the preceding series, the Food Safari producers are now exploring food through the elements. Last season was Food Safari Fire, which looked at dishes cooked over an open flame; and next season will be Food Safari Water, which explores sea vegetables, seafood and all that is nutritious that comes from water.

This season’s Food Safari Earth focuses on cooking vegetables, something that is sure to delight the ever-increasing number of vegetarians and vegans in Australia. It is, as O’Meara’s describes it, “a vegetarian and vegan dream”, but she points out that until recently vegetable-based dishes dominated what people would eat. “To an extent all the cuisines of the world started as vegetable-based cuisines and, for many people, meat was a luxury.”

During filming, the producers came across unusual vegetables prepared in unusual ways. One of the more memorable, says O’Meara, was the Bangladeshi dish shukto, prepared by the Bang Street Food chef Tapos Singha, which includes the green vegetables bottle gourd and drumstick. Another was the plantain bananas which were sliced, popped into acidulated water and then fried to golden, to make “the best chips in the universe”.

Australians do love a food trend – witness the rise and rise of kale – but the next big thing could be dehydrated food. O’Meara spotted dehydrators in the many kitchens she visited, which were used on all kinds of fruit and vegetables: “[Dehydrating is] a great thing to play with but also a way of preserving flavour and adding another texture to dishes.”

Yet perhaps the thing the show does best is showcase the multiculturalism of modern Australian cooking. Where once this was the land of lamb chops and meat pies, where the most exotic meal was sweet-and-sour pork, Australians now appreciate all sorts of different types of cuisines.

“We’re really food-interested, and I think we want to get it right,” O’Meara says. “I don’t think we want the dumbed-down version of a pad thai or whatever. [We] want the real deal and want to somehow connect with those cultures.

“I think that is actually what makes Australia great. We are the great undiscovered secret in the world with our mix of cuisines and our embracing of them. We have great food here, we have great chefs working in Australia and everybody that comes from somewhere else, just goes, ‘Wow, we never knew.’ I think we are a great surprise in the food sphere, there is so much to find … We are a great food country.”

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