Season 01, Episode 12 – "Preserving & fermenting"
This week Maeve delves into the intricate and specialised realm of preserved and fermented vegetables and fruit from around the world. She meets preserving supremo Pietro Demaio on his Mornington Peninsula farm to learn the key rules of preserving eggplant – which is the basis for a fiery Calabrese mix – a magnificent blend of chopped preserved vegetables perfect for bruschetta. Then, it’s a visit to the Blue Mountains where apple cider vinegar is distilled by German-born Claudia Kindler – and used by chef Martin Boetz in his grandmother’s recipe for a crunchy, creamy ‘gurkensalat’. Korean food ambassador Heather Jeong demonstrates how to make a vegan radish kimchi, before chef Somer Sivrioglu shares his secrets for making the red pepper paste in every Turkish pantry known as Biber Salçasi. Finally, Maeve visits two Japanese expatriates who ferment a flavourful rice known

Season 01, Episode 13 – "Winter"
Root vegetables come into their own during winter and Food Safari Earth explores a spicy Singaporean ‘white carrot’ cake made from daikon radish known as chai tow kway which is a hawker stall favourite and an easy recipe shared by Maeve’s friend, home cook Helina Lee. Cabbage is another winter favourite and Maeve meets Danish chef Bente Grysbaek who shares her recipe for spidskål using sugarloaf cabbage, horseradish, salted lemon and burnt butter. The comfort of warming puddings and desserts never goes unnoticed and home cook Ulku Gani makes a deliciously healthy touch–your-heart Turkish sweet that’s often referred to as “Noah’s pudding” called asure with dried fruits, barley, spices and nuts.

Links: HOMEPAGE – TVDB

Food.Safari.Earth.S01E12.720p.WEB-DL.x264-MFO
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Food.Safari.Earth.S01E13.720p.WEB-DL.x264-MFO
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Season 01, Episode 11 – "Tropic & exotic"
Maeve explores the sweet power of onions with Spanish chef, Pablo Tordesillas Garcia and discovers the delights of a Catalonian favourite – char-grilled baby leeks with romesco sauce. Sicilian-Australian chef, Rosa Mitchell recalls a symphony of recipes from her heritage in her Melbourne restaurant, Rosa’s Canteen – and shares her version of caponata – a sweet-sour vegetable dish that epitomises what the Italians refer to as ‘Agrodolce’. Maeve and Israeli born chef, Michael Rantissi make pomegranate molasses from scratch for use in for a fresh cauliflower and pomegranate salad. Later, Maeve explores the joyous sweet-sour flavour rush of an Indian tamarind and date chutney with mother and son chutney specialists Jaya and Ankit Chopra, before finishing with an elegant Japanese citrus tart made with the newest citrus to reach our shores – yuzu – from innovative Italian chef, Federico Zanellato.

Links: HOMEPAGE – TVDB

Food.Safari.Earth.S01E11.720p.WEB-DL.x264-MFO
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Season 01, Episode 10 – "Tropic & exotic"
It’s the season of mellow fruitfulness and Maeve is on the road to Victoria’s High Country in search of a wild mushroom bounty. Maeve joins her friend, homecook Franca Norris and her father, Angelo Bonacci, on a mushroom hunt amongst the pine trees before discovering the secrets of perfect gnocchi with mushroom sauce. Preserving guru Pietro Demaio then demonstrates how easy it is to bottle your own olives, while acclaimed chef Peter Conistis makes magnificent olive and tomato keftedes with a green olive sauce. Pumpkins are an integral part of any autumnal table and Maeve helps create a huge vegetarian lunch and then joins homecook Judy Saba to discover how to make the Lebanese Lenten staple – pumpkin kibbeh. Finally, it’s a visit to picturesque Daylesford where Alla Wolf-Tasker’s Russian parents built a summerhouse to relax and take advantage of seasonal produce. Now, her award winning restaurant, Lake House, celebrates fresh produce from the region, including delicious poached pears with spicy gingerbread and elderberry syrup.

Links: HOMEPAGE – TVDB

Food.Safari.Earth.S01E10.720p.WEB-DL.x264-MFO
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Season 01, Episode 09 – "Tropic & exotic"
Maeve O'Meara explores the delicious world of tropical fruits and vegetables with recipes from Asia, the Pacific and South America. She explores Australia’s enduring love for Asian flavours with a visit to the respected master of Thai cuisine, David Thompson (Long Chim) who shares his recipe for the most delicious, all-vegetarian pad see ew, using vegetables and silky rice noodles, cooked in minutes in a smoking wok. Then, it’s the fresh crispness and astringent power of unripe, green fruit as chef O Tama Carey (Lankan Filling Station) demonstrates her Sri Lankan family recipe for Green Mango Curry. Colombian-born chef, Oscar Espinosa showcases the power of the power of the plantain, transforming them into crunchy chips, served with a guacamole. Maeve discovers the process for extracting real coconut cream with Fijian-Australian chef, Louis Tikaram (EP&LP, West Hollywood) before delving into a world of tropical sweets including a pandan custard and a Goan treat of coconut and jaggery, known as patoleos. To finish, Maeve travels to Far North Queensland in search of the cacao bean and meets chocolatier Thibault Fregoni (Daintree Estates) who demonstrates the many intricate processes needed to make the rich ‘food of the gods’ we know as chocolate.

Links: HOMEPAGE – TVDB

Food.Safari.Earth.S01E09.720p.WEB-DL.x264-MFO
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Season 01, Episode 08 – "Stuffed, Rolled & Wrapped"
From the Mexican favourite of mild fresh poblano chillies stuffed with a melting cheese, fried and added to a delicious tomato-based sauce, Maeve begins to explore the amazing versatility cuisines take in stuffing your vegetables. This week, she explores the intricate and complex world of classic Chinese dumplings with Shanghai-born chef Chris Yan who shares his recipe for their best-selling silverbeet and spinach dumplings. Then it's an afternoon of showstopping yemista – a range of vegetables stuffed with delicious herbed rice then baked before getting on a roll with easy silverbeet and fig leaf mezze sensations.

Links: HOMEPAGE – TVDB

Food.Safari.Earth.S01E08.720p.WEB-DL.x264-MFO
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Season 01, Episode 07 – "Flowers"
Maeve celebrates the culinary power of flowers across a delicious range of traditional dishes from around the world. She visits pioneering saffron growers in Tasmania, and joins the harvest of the little mauve crocus flower and the careful drying and preserving of saffron. Italian-born chef Alessandro Pavoni (Ormeggio), a master of saffron risotto, shares his secrets. In Darwin she meets Top End food legend, Jimmy Shu (Hanuman Restaurant) who magically unlocks the rich blue hues of the tropical Butterfly Pea flower for a Nonya dumpling. Florets are celebrated and we explore a quick and easy cauliflower favourite in the Lebanese world called Arnabeet Mekleh from inspiring home cook Jinan Afiouny. Moroccan chef Aziz Bakalla uses a different sort of flower as the basis for a magnificent vegetable tajine: artichoke, a member of the thistle family. The secrets of stuffing delicate zucchini flowers are shared by top Italian chef, Vanessa Martin who has an easy recipe for a ricotta and parmesan filling and the lightest whisper of batter to coat the flowers. Distilling the essence of flowers into rose and orange blossom water is a must in the Middle Eastern world to add flavour to a whole range of sweets and desserts. We visit the pumping kitchens of sweets palace Abla’s Sweets to see how these delicate essences are used and then share the baklava recipe of Armenian homecook Arpy Iskikian

Links: HOMEPAGE – TVDB

Food.Safari.Earth.S01E07.720p.WEB-DL.x264-MFO
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Season 01, Episode 06 – "Summer"
Tomato Day is the most special of 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!

Links: HOMEPAGE – TVDB

Food.Safari.Earth.S01E06.720p.WEB-DL.x264-MFO
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Season 01, Episode 05 – "Herbs & spices"
This week, 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.

Links: HOMEPAGE – TVDB

Food.Safari.Earth.S01E05.720p.WEB-DL.x264-MFO
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Season 01, Episode 04 – "Legumes"
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.

Links: HOMEPAGE – TVDB

Food.Safari.Earth.S01E04.720p.WEB-DL.x264-MFO
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Season 01, Episode 03 – "Spring"
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.

Links: HOMEPAGE – TVDB

Food.Safari.Earth.S01E03.AU.x264-TVC
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Food.Safari.Earth.S01E03.720p.WEB-DL.x264-MFO
MKV | AC3 CBR | 275MB
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