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Food Safari Earth

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Earth Safari Food

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.