Food Safari Fire is the ultimate series about cooking with fire across the cuisines of the world. The most elemental of cooking styles, each country has its own techniques and recipes that are part of a way of life. We explore the types of wood and charcoal used GÇô the hardwoods, fruitwoods, natural and manmade charcoal and the Rolls Royce of charcoal GÇô binchotan which burns clean and white hot to cook food in a way no other wood can; the challenge of working with and reading a fire, using the flame, coal and ash to achieve delicious results. We include simple useful segments such as how to cook a perfect steak and how to choose meat for the barbecue. Food Safari Fire covers the many devices used to harness fire GÇô from a simple grill plate over charcoal to the crucifixion style of Argentina where whole animals are butterflied and roasted slowly. We visit one of SydneyGÇÖs hottest new restaurants which only uses fire to cook food and see live marron cooked on the adjustable grill served with finger lime GÇô a different spin to prawns on the barbie! You can almost smell the delicious aromas off the screen as the series covers the spit roasts of Greece, Brazil and Sardinia which date back to ancient days and are a means of feeding a whole community, the smoke and juices dripping on the coals and close-ups of perfectly cooked meat being sliced and enjoyed. Cooking under the fire is also featured and we spend time with an extended Samoan family who share their umu style of cooking and recipes such as whole fish in banana leaves, pork and lamb cooked with red hot volcanic rocks. There are endless cooking methods across the world including the revolving racks which the Portuguese developed to cook marinated chicken with a technique learnt in the former colony of Angola; the Cuban Caja China or Chinese box in which whole pig is cooked with coals heaped on top of an enclosed box; the 5000 year old tandoor of the subcontinent which as one chef says is so perfect for cooking a huge range of food that the only change in all that time has been the option of using gas; the deep dish answer to the paella pan of Spain GÇô the perol; the Middle Eastern saj, a dome shaped device over fire that cooks the thinnest most delicious bread; the South African potjke for the mealie meal or pap that accompanies a juicy onglet steak with biryani spices plus the conical terracotta tajines of North Africa and Egypt. There are ingenious homemade devices featured as well GÇô many using the 44 gallon/200 litre drum, others using a combination of fridge grills, shopping trolley and lawnmower parts. A whole episode is dedicated to the magnificence of the woodfired oven and how it roasts meat perfectly, cooked crusty sourdough bread and the classic 90 second Neapolitan pizza featuring the worldGÇÖs top pizzaiolo, Melbourne based Johnny Di Francesco who shares his prized recipe. We also feature street food from across the world including satays, kebabs, Mexican tacos, and include some masterpieces such as Hanoi style bun cha, Xinjiang cumin scented lamb skewers, Korean marinated beef, and Thai chicken. Smoking food is GÇÿso hot right nowGÇÖ and we learn about hot and cold smoking, types of wood, temperature and how to achieve great results at home plus recipes for a simply smoked fish to whole briskets and delicious Chinese tea smoked duck. With top chefs from around Australia, vibrant home cooks and small businesses who specialize in cooking with fire, this is a series full of passionate, knowledgeable people GÇô the rich tapestry which is a hallmark of the Food Safari brand. The one unifying credo: GÇ£Everything tastes better cooked over fireGÇ¥. This is sexy, vibrant, powerful and addictive television.
Food Safari Fire
Everything tastes better cooked over fire