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Spit-roasting
Food Safari Fire - S1 - E6
Maeve explores the Argentinian style of a la cruz cooking, and learns the secrets to Brazilian churrasco, Sardinian suckling pig, Portuguese piri piri chicken and a crowd-pleasing Greek Easter lamb.
Food Safari Fire: Season 1 - 10 Episode s
1x1 - Cooking with fire
January 7, 2016
In this flame-cooking master class, host Maeve O'Meara meets an impressive line-up of chefs and food purveyors from across Australia.
1x2 - Street food
January 14, 2016
Food Safari Fire explores the best char-grilled street food from around the world including Greek pork souvlaki, Abruzzese arrosticini, Malaysian satay, Vietnamese beef in betel leaves and Mexican fish tacos.
1x3 - The wood-fired oven
January 21, 2016
Food Safari Fire host Maeve O'Meara explores the versatility and culinary delights of the Wood fired oven from the healthy 6 minute standup fish to Neapolitan pizza, slow-cooked goat, sourdough bread and sensational Greek pie.
1x4 - Grilling passionate
January 28, 2016
Maeve explores how fire and coals create some of the world's most beloved recipes, including traditional Turkish kebabs, Portuguese sardines, marinated Chilean pork belly and a spicy masterpiece known as South African braais.
1x5 - The tandoor
February 4, 2016
Maeve seeks out recipes from the subcontinent and Armenia cooked with this ancient oven, including tandoori chicken and prawns, naan, lamb kebabs and an elaborate roast pumpkin.
1x6 - Spit-roasting
February 11, 2016
Maeve explores the Argentinian style of a la cruz cooking, and learns the secrets to Brazilian churrasco, Sardinian suckling pig, Portuguese piri piri chicken and a crowd-pleasing Greek Easter lamb.
1x7 - Pots and pans
February 18, 2016
Maeve discovers the secrets to Spanish perol, Croatian peka, Chinese claypot, Moroccan tajine and Lebanese saj - and why they taste so good.
1x8 - Asian barbecue
February 25, 2016
Maeve enjoys a sensuous feast of Asian flavours, from the Vietnamese lunch staple bun cha (marinated pork), to Chinese cumin lamb, Thai grilled chicken, Korean barbecue and the popular Japanese cooking technique, kushiyaki.
1x9 - Smoking
March 3, 2016
Meeting smoking masters from across Australia, Maeve tastes hot-smoked salmon and kingfish, the West African condiment shito, flavoursome smoked lamb, Irish cold-smoked green bacon and Kansas City-style ribs.
1x10 - Barbecue safari
March 10, 2016
Catching up with other barbecue devotees, Maeve discovers there are many ordinary objects, including fridge parts, wheelie bins and lawnmowers can be welded into cooking devices.