Gord Martin is in Jamaica to down a little food and raise a little hell. First he heads to Hellshire Bay, then on to the Blue Mountains to learn authentic lip smackin' Jamaican cuisine from a renowned local chef... But mastering those dumplings is harder than it looks!
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Sashi is doing something he's never done! A layover style episode. He's got just 24 hours in the desert metropolis of Dubai. After seeking out the hive of human activity at Dubai's bustling souks, Sashi does the absolute opposite, by venturing out in the desert.
Sashi is back in Hong Kong to take another peek into different facets of the city. He explores Taiwanese tea culture, has a bowl of beef noodles in the city's most famous joint - and then, he pivots to Hong Kong's famous bar and mixology scene.
Sashi is exploring the hidden side of the famed paradise island, Bali. His guide and mentor for this episode is Chef Reynaldo de Luna - they've been on a foraging mission to uncover the biodiversity and hidden gems that Bali offers!
In Tasmania, Ainsley tests the local hype by whipping up a colorful grilled veg salad with ash cheese, apple French toast, and deep-fried oysters.
Ainsley visits a culturally diverse global market, cooking a special vegetarian curry for a local farmer's 85th birthday and unique lamb sliders.
Chef Khanh Ong Journeys to the rugged coastal town of Port Lincoln, in South Australia to unlock the secrets of the local seafood. From locals, he learns how to trawl for wild prawns, harvest oysters and forages for unique coastal ingredients.
Chef Khanh Ong journeys to Australia's tropical Far North Queensland to discover the culinary secrets of the Nywaigi people, the traditional owners of the land. In this episode he learns to cook Magpie Goose with Nywaigi Man Buddy Cassidy.
With no shrimp in Darwin, Jack pivots to mudcrab and crocodile meat to reinvent his Cornwall recipe for a tropical Australian crowd.
In landlocked Zagreb, Jack swaps potatoes for sauerkraut to serve a localized fish and chips to curious locals and government officials.
Gord Martin is in Jamaica to down a little food and raise a little hell. First he heads to Hellshire Bay, then on to the Blue Mountains to learn authentic lip smackin' Jamaican cuisine from a renowned local chef... But mastering those dumplings is harder than it looks!
Rodney is in Sardinia, Italy, where he finds culinary inspiration around every corner. High in the Sardinian hills, his hosts prepare their specialty - roasted suckling pig. After sitting down to an outdoor family meal (where even the dog helps himself!), Rodney samples a myrtle-flavored liquor before dancing with his gentlemen hosts.
In Fez, Morocco, not much has changed since the Middle Ages but Rodney is determined to stir things up and find tantalizing new dishes he can bring home.
From Teochew sweetrice cakes in China, sugarcane in India, to chocolate in Ivory Coast, this episode tells the story of how humans pursue and obtain sweetness, and how sweetness provides comfort and warmth to humanity.
This episode of "Sweet Collisions" focuses on the complexity and nuances brought about by the mixing and clashing of different flavors in the process of making sweets, including the interplay of sweet, sour and spicy tastes.
This episode show how people draw inspiration from society to create food, thereby bringing a richer and more colorful dietary culture.
Daniel Barratier has worked with some of the best chefs traveling the world, now he's back in his hometown, Annecy, the ”Venice of the French Alps" were he invested in a true fine dining restaurant.
In today's program we will visit the star-chef Pascal Barbot, who became independent at age twenty-seven. Reservations at his 2 star Michelin-awarded restaurant Astrance are booked months ahead.
Today we'll visit the wonderful city of Paris and the restaurant of Eric Trochon - Solstice - an informal yet elegant restaurant awarded with a Michelin star.
Join Lauren on a culinary adventure with various nuts as she discovers their potential beyond snacking and incorporates them into Italian and Balinese recipes like Cashew cheese, mouthwatering Cabonara and more delightful flavors.
Journey alongside Lauren as she delves into the vibrant world of turmeric. From infusing it into dishes like Urap Pakis to crafting a healthful elixir called Jamu, discover the captivating flavors against the breathtaking backdrop of Mount Agung.
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