Punk rocker Jon-Mikal formed his band The Idiot Kids as a way to deal with his sexuality. After coming out to his family at 21, he uses writing and his stage performance as a form of therapy.
In the land of tequila, Liesel gets the skinny on the premium export of Jalisco, blue agave tequila. From harvesting agave with the legendary jimadores, to understanding the process of distillation, Liesel is on the hunt to appreciate and understand the production requirements of this spirit that makes it what it is. Are they worth it only if they're from Jalisco or can they be made somewhere else for cheaper and better..? Liesel finds out!
Jonathan Legg is from California and he thinks he knows Mexican cuisine. This notion gets shattered as he experiences the onslaught of food in Mexico city! Between trying scorpion tacos and dodging shady markets in San Juan, he learns the dark art of sacred drinks, like pulque and mezcal, now turned into social libations. His journey also takes him to Oaxaca where he gets the low down on the fabled Mole sauce, and a long haul to a remote village reveals a secret ceremony that has origins of dark arts!
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.
The Eastern port Kolkata has been the centre for international merchants and migrants. The closest entry-point from China, in 1778 Kolkota became home to India's only Chinese community. They have left an indelible mark on Kolkata's architecture, culture and cuisine.
In the northeast of India in the state of West Benghal, Kolkata lies on the banks of the Ganges River and is a melting pot of cultures and cuisines. Inspired by Kolkata's heritage, Will puts his own twist on classic Indian dishes, reinventing and infusing these recipes with unexpected flavours.
Gord Martin is in Mexico where he dives off the tourist map to reveal the authentic cuisine of the Mayan Riviera. After stopping in at a well-stocked tequileria for an extensive tasting session, he samples a street vendor's colourful taco varieties, and visits a supermarket with a vast array of local and exotic produce.
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!
The region of Emilia Romagna is lush with gentle rolling hills where time honored ingredients like truffles, olives, and vast vineyards can be found. But this region is usually overshadowed by it's more famous neighboring cities, Florence and Venice. To understand the food of this region, Liesel explores the quaint sea-side town of Rimini and the hugely impressive Bologna. It's a tale of discovering local foodie passion that allows Liesel to hunt for truffles and try her hand in making her own gelato, a the world's only Gelato University!
Italy is a vacationer's paradise. The food, the people, the sights and sounds, the history! But are the tourists doing it right when it comes to the trying out authentic food in Rome? Liesel embarks on a mission to explore the street food of the city. With the help of her food journalist buddy, Saverio de Luca, Liesel sifts through pasticceri, food festivals, touristed hotspots, all in an effort to understand real Roman food.
It's the birthplace of Halloween, but the ghosts and ghouls which have canvassed the world have not scared up much interest in Irish cuisine. Mounting a classic motorcycle Jonathan tours a land of mystic traditions, boisterous locals, and iconic scenery. The world's most magnetic pub culture draws him in, border conflict pushes him out, and dark legends pull him around. It's an adventure soaked in rain, lore, and the food of ancestor's past.
Finland is that one Nordic country that is never on the global cuisine radar. However, the reserved Finns have been quietly perfecting their craft of foraging culture and incorporating it into their unique cuisine. Jonathan Legg explores the entire expanse of the country to understand it's cuisine, and the ethos of the country's top chefs from amazing locally sourced cuisine in Helsinki, to an expedition in Lapland to learn about foraging and the Finnish delicacy, reindeer!
Liesel pinballs around a city known for its gastronomy, the forgotten hub of British East India trading company, Kolkata. From trying out what the bustling city's vibrant street food scene has to offer, to the lesser known gems, including, venturing into India's only Chinatown and sampling their delicacies. A tale of walking food tours, hole in the wall joints serving up North Eastern dumplings, messy fish markets, and of course, the pride of Bengal, the Hilsa fish. Is Kolkata up to par with the other major metropolitan cities of India? This episode finds out exactly that!
Liesel embarks on a journey to the country of over 7000 islands, the Philippines. From the serene to the seedy, she combs through metro Manila discovering the food this culinary spectrum includes bouncing around trying the popular fast food joints, meeting the local experts such as blogger Cheryl Tiu, a taste of history at the world's oldest Chinatown, an unexpected dancing session at the Spanish haunts of Manila, to rubbing shoulders with the elite Chefs of the city. All in a quest to answer just why Filipino cuisine is unheard of!
Liesel embarks on a journey to the country of over 7000 islands, the Philippines. From the serene to the seedy, she combs through metro Manila discovering the food this culinary spectrum includes bouncing around trying the popular fast food joints, meeting the local experts such as blogger Cheryl Tiu, a taste of history at the world's oldest Chinatown, an unexpected dancing session at the Spanish haunts of Manila, to rubbing shoulders with the elite Chefs of the city. All in a quest to answer just why Filipino cuisine is unheard of!
It's an incalculable undertaking to understand the cuisine of India the depth of it is simply massive. Over the next 2 episodes, Sashi will explore the country from coast to coast, to understand how the cuisine changes as the kilometers rack up This episode starts off with a rendezvous with Mumbai's hottest chef, Prateek Sadhu. Sashi takes an inside look into how the city's most popular restaurant, Masque does their signature 8 hands collaborative event. With Prateek and his star studded guest chefs, Matt Orlando from Copenhagen and Ivan Brehm from Nouri in Singapore the trio head to Delhi for an ingredients scoring mission. From biodynamic farms in the outskirts to the old Delhi markets hunting down spices - Sashi takes a detailed look at how these high end collaborations come together, from start to finish.
Vietnam offers travelers a wide range of exotic as well as simple homegrown grub. Sashi rolls into town with no knowledge of Vietnamese cuisine, and he gets an indepth street food 101 tour of the city. From learning about haute Franco-Vietnamese cuisine with the city's best French chefs, to a simple and honest bowl of pho. In this episode, Sashi uncovers the bustling city of Hanoi and all its trappings. Secret alleyways leading to decades old cafes offering famous brews like egg coffee to iconic places that serve French style baguettes and everything in between!
Vietnam offers travelers a wide range of exotic as well as simple homegrown grub. Sashi rolls into town with no knowledge of Vietnamese cuisine, and he gets an indepth street food 101 tour of the city. From learning about haute Franco-Vietnamese cuisine with the city's best French chefs, to a simple and honest bowl of pho. In this episode, Sashi uncovers the bustling city of Hanoi and all its trappings. Secret alleyways leading to decades old cafes offering famous brews like egg coffee to iconic places that serve French style baguettes and everything in between!
The story of cacao is more akin to South America, but in this episode, Sashi tracks the story of cacao in the Philippines, the entry point of cacao in Asia. With his friend, Spanish chef, Chele Gonzalez, they embark on an anthropological exploration tracing how the ancestral varietal cacao (crillio) came to be in the Philippine islands. Visiting farms to mystical islands, to top kitchens in Manila, this is the ‘never-before-told' tale of cacao in the Philippine islands.
The story of cacao is more akin to South America, but in this episode, Sashi tracks the story of cacao in the Philippines, the entry point of cacao in Asia. With his friend, Spanish chef, Chele Gonzalez, they embark on an anthropological exploration tracing how the ancestral varietal cacao (crillio) came to be in the Philippine islands. Visiting farms to mystical islands, to top kitchens in Manila, this is the ‘never-before-told' tale of cacao in the Philippine islands.