Food Safari

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  • 2006
  • 4 Seasons
  • 7.7  (106)

Food Safari is an Australian food and travel television show hosted by journalist and foodie, Maeve O'Mara. The show first premiered on SBS in Australia in 2006 and went on from 2006 to 2013, consisting of different seasons focusing on a wide variety of cuisines. Each episode of Food Safari showcased the unique and diverse food of different cultural cuisines within Australia. The show explored the history, ingredients, cooking techniques, and cultural significance of each dish. As the show progressed, it expanded its explorations into cuisines from around the world such as Vietnamese, Mexican, Japanese, Israeli, and Scandinavian.

The aim of Food Safari was to showcase the multicultural nature of Australian food and how it was shaped by immigration, the evolution of the country, and the blending of different cultures. It highlighted the different cultural influences that have affected Australian food throughout history and how it has evolved into a blend of new and traditional flavors.

The show is filmed at different locations around Australia, with each episode focusing on a specific theme. Viewers can expect to see local chefs and home cooks preparing traditional dishes as well as exploring the new and exciting ways in which these dishes can be used in modern cooking.

The show is not only informative but also entertaining since it captures the heart and soul of the culture behind the food. O'Mara's fun and affable style of presenting allows the viewer to feel as though they are on a culinary journey with her. Her enthusiasm for food and learning is infectious, and her passion is evident in every episode.

Each episode is structured in a way that is easy to follow, starting with a brief history of the food being featured before moving on to the ingredients and techniques used to make it. The show also includes interviews with local chefs and foodies who provide valuable insights and tips into the world of food. The show is also visually appealing, with stunning cinematography that showcases the beauty of the dishes prepared.

One of the most significant highlights of Food Safari is the fusion of cultures that come together to create the featured dishes. The show emphasizes how common ingredients are used differently in various cultures, and how they can be combined in new and exciting ways.

The show also showcases the regional variations of the dishes, which differ from state to state in Australia. For instance, food from the south of Italy is different from that found in the north, and Australian chefs have added their own twist to traditional dishes such as the Vietnamese Pho soup.

Food Safari highlights the fact that Australian cuisine is just as diverse and multicultural as its people, and that there is no limit to the flavors and spices that can be used in cooking. It showcases that the best way to understand and appreciate a culture is through its food.

In conclusion, Food Safari is an excellent show that foodies and travelers alike will enjoy. The show is informative and entertaining, and it celebrates the diversity of Australian culture and food. The show is also a great source of inspiration for home cooks who want to experiment with different cuisines and introduce new flavors to their cooking style.

Food Safari is a series that is currently running and has 4 seasons (97 episodes). The series first aired on December 6, 2006.

Food Safari
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Seasons
Episode 10
10. Episode 10
April 18, 2013
Food Safari finishes the series in the far north west of Australia in the beautiful town of Broome, exploring the unique creole cuisine that started with the mix of cultures that settled to work in the booming pearling industry. The mix of local indigenous food, with influences from Chinese, Japanese, Filipino, Indonesian and Malaysian families created distinct and delicious dishes.
Episode 10
10. Episode 10
April 18, 2013
Food Safari finishes the series in the far north west of Australia in the beautiful town of Broome, exploring the unique creole cuisine that started with the mix of cultures that settled to work in the booming pearling industry. The mix of local indigenous food, with influences from Chinese, Japanese, Filipino, Indonesian and Malaysian families created distinct and delicious dishes.
Episode 10
10. Episode 10
April 18, 2013
Food Safari finishes the series in the far north west of Australia in the beautiful town of Broome, exploring the unique creole cuisine that started with the mix of cultures that settled to work in the booming pearling industry. The mix of local indigenous food, with influences from Chinese, Japanese, Filipino, Indonesian and Malaysian families created distinct and delicious dishes.
Episode 10
10. Episode 10
April 18, 2013
Food Safari finishes the series in the far north west of Australia in the beautiful town of Broome, exploring the unique creole cuisine that started with the mix of cultures that settled to work in the booming pearling industry. The mix of local indigenous food, with influences from Chinese, Japanese, Filipino, Indonesian and Malaysian families created distinct and delicious dishes.
Episode 9
9. Episode 9
April 11, 2013
"Food Safari joins Danish chef Bente Grysbaeck at Melbourne's Queen Victoria Markets to introduce many classic Danish flavors - from herrings to capers, rich Danish butter to some of the pickles and vegetables loved by the Danes. The open sandwich or sm
Episode 9
9. Episode 9
April 11, 2013
"Food Safari joins Danish chef Bente Grysbaeck at Melbourne's Queen Victoria Markets to introduce many classic Danish flavors - from herrings to capers, rich Danish butter to some of the pickles and vegetables loved by the Danes. The open sandwich or sm
Episode 9
9. Episode 9
April 11, 2013
"Food Safari joins Danish chef Bente Grysbaeck at Melbourne's Queen Victoria Markets to introduce many classic Danish flavors - from herrings to capers, rich Danish butter to some of the pickles and vegetables loved by the Danes. The open sandwich or sm
Episode 9
9. Episode 9
April 11, 2013
"Food Safari joins Danish chef Bente Grysbaeck at Melbourne's Queen Victoria Markets to introduce many classic Danish flavors - from herrings to capers, rich Danish butter to some of the pickles and vegetables loved by the Danes. The open sandwich or sm
Episode 8
8. Episode 8
April 4, 2013
Food Safari explores the rich food culture from the mountainous rugged heart of Central Asia, where the ancient silk routes ran between Europe and the Far East, a cuisine that reflects influences from China, India and central Asia. Maeve joins passionate food lover Ryla Smith who grew up in Kabul who shows her the many ingredients and spices used in the cuisine.
Episode 8
8. Episode 8
April 4, 2013
Food Safari explores the rich food culture from the mountainous rugged heart of Central Asia, where the ancient silk routes ran between Europe and the Far East, a cuisine that reflects influences from China, India and central Asia. Maeve joins passionate food lover Ryla Smith who grew up in Kabul who shows her the many ingredients and spices used in the cuisine.
Episode 8
8. Episode 8
April 4, 2013
Food Safari explores the rich food culture from the mountainous rugged heart of Central Asia, where the ancient silk routes ran between Europe and the Far East, a cuisine that reflects influences from China, India and central Asia. Maeve joins passionate food lover Ryla Smith who grew up in Kabul who shows her the many ingredients and spices used in the cuisine.
Episode 8
8. Episode 8
April 4, 2013
Food Safari explores the rich food culture from the mountainous rugged heart of Central Asia, where the ancient silk routes ran between Europe and the Far East, a cuisine that reflects influences from China, India and central Asia. Maeve joins passionate food lover Ryla Smith who grew up in Kabul who shows her the many ingredients and spices used in the cuisine.
Episode 7
7. Episode 7
March 28, 2013
Adelaide based chef Judyta Slupnicki introduces Maeve to the essentials of Polish food - from smallgoods, to horseradish and pickled gherkins and later shares her recipe for the national dish, Bigos. We go behind the scenes in a rye bread bakery with passionate Melbourne baker Andrew Lipiszco who shows us how to make classic Polish rye sourdough bread.
Episode 7
7. Episode 7
March 28, 2013
Adelaide based chef Judyta Slupnicki introduces Maeve to the essentials of Polish food - from smallgoods, to horseradish and pickled gherkins and later shares her recipe for the national dish, Bigos. We go behind the scenes in a rye bread bakery with passionate Melbourne baker Andrew Lipiszco who shows us how to make classic Polish rye sourdough bread.
Episode 7
7. Episode 7
March 28, 2013
Adelaide based chef Judyta Slupnicki introduces Maeve to the essentials of Polish food - from smallgoods, to horseradish and pickled gherkins and later shares her recipe for the national dish, Bigos. We go behind the scenes in a rye bread bakery with passionate Melbourne baker Andrew Lipiszco who shows us how to make classic Polish rye sourdough bread.
Episode 7
7. Episode 7
March 28, 2013
Adelaide based chef Judyta Slupnicki introduces Maeve to the essentials of Polish food - from smallgoods, to horseradish and pickled gherkins and later shares her recipe for the national dish, Bigos. We go behind the scenes in a rye bread bakery with passionate Melbourne baker Andrew Lipiszco who shows us how to make classic Polish rye sourdough bread.
Episode 6
6. Episode 6
March 21, 2013
Lao born Tony Inthavong from Sydney's Holy Basil restaurant introduces Maeve to the fragrant flavors of his South-East Asian birth place. Mountains of fresh herbs, lime, chilli and fermented fish sauce combine to produce fresh salads and soups - all served with the ubiquitous sticky rice. Maeve meets Sourina Simmalavong who makes a legendary tham mak hoong (green papaya salad).
Episode 6
6. Episode 6
March 21, 2013
Lao born Tony Inthavong from Sydney's Holy Basil restaurant introduces Maeve to the fragrant flavors of his South-East Asian birth place. Mountains of fresh herbs, lime, chilli and fermented fish sauce combine to produce fresh salads and soups - all served with the ubiquitous sticky rice. Maeve meets Sourina Simmalavong who makes a legendary tham mak hoong (green papaya salad).
Episode 6
6. Episode 6
March 21, 2013
Lao born Tony Inthavong from Sydney's Holy Basil restaurant introduces Maeve to the fragrant flavors of his South-East Asian birth place. Mountains of fresh herbs, lime, chilli and fermented fish sauce combine to produce fresh salads and soups - all served with the ubiquitous sticky rice. Maeve meets Sourina Simmalavong who makes a legendary tham mak hoong (green papaya salad).
Episode 6
6. Episode 6
March 21, 2013
Lao born Tony Inthavong from Sydney's Holy Basil restaurant introduces Maeve to the fragrant flavors of his South-East Asian birth place. Mountains of fresh herbs, lime, chilli and fermented fish sauce combine to produce fresh salads and soups - all served with the ubiquitous sticky rice. Maeve meets Sourina Simmalavong who makes a legendary tham mak hoong (green papaya salad).
Episode 5
5. Episode 5
March 14, 2013
Cape Town born chef Graeme Shapiro gives Maeve a lesson in the flavors of the Rainbow Nation. From indigenous staples like mealie meal to the sweet-sour Cape Malay dishes that were a legacy of the spice traders and comfort classics inherited from the Dutch, German and British settlers. It's a rich episode that begins with a visit to Hazel McBride whose Cape Malay grandmother taught her to cook.
Episode 5
5. Episode 5
March 14, 2013
Cape Town born chef Graeme Shapiro gives Maeve a lesson in the flavors of the Rainbow Nation. From indigenous staples like mealie meal to the sweet-sour Cape Malay dishes that were a legacy of the spice traders and comfort classics inherited from the Dutch, German and British settlers. It's a rich episode that begins with a visit to Hazel McBride whose Cape Malay grandmother taught her to cook.
Episode 5
5. Episode 5
March 14, 2013
Cape Town born chef Graeme Shapiro gives Maeve a lesson in the flavors of the Rainbow Nation. From indigenous staples like mealie meal to the sweet-sour Cape Malay dishes that were a legacy of the spice traders and comfort classics inherited from the Dutch, German and British settlers. It's a rich episode that begins with a visit to Hazel McBride whose Cape Malay grandmother taught her to cook.
Episode 5
5. Episode 5
March 14, 2013
Cape Town born chef Graeme Shapiro gives Maeve a lesson in the flavors of the Rainbow Nation. From indigenous staples like mealie meal to the sweet-sour Cape Malay dishes that were a legacy of the spice traders and comfort classics inherited from the Dutch, German and British settlers. It's a rich episode that begins with a visit to Hazel McBride whose Cape Malay grandmother taught her to cook.
Episode 4
4. Episode 4
March 7, 2013
The Adelaide Hilton's Executive Chef Dennis Leslie takes Food Safari into the many varied ingredients of the Philippines that he grew up with, describing a melting pot of influences. Banker Trissa Lopez hosts a morning breakfast for her family and friends to highlight Filipino food, an extension of her work hosting a Filipino food blog with devotees around the world.
Episode 4
4. Episode 4
March 7, 2013
The Adelaide Hilton's Executive Chef Dennis Leslie takes Food Safari into the many varied ingredients of the Philippines that he grew up with, describing a melting pot of influences. Banker Trissa Lopez hosts a morning breakfast for her family and friends to highlight Filipino food, an extension of her work hosting a Filipino food blog with devotees around the world.
Episode 4
4. Episode 4
March 7, 2013
The Adelaide Hilton's Executive Chef Dennis Leslie takes Food Safari into the many varied ingredients of the Philippines that he grew up with, describing a melting pot of influences. Banker Trissa Lopez hosts a morning breakfast for her family and friends to highlight Filipino food, an extension of her work hosting a Filipino food blog with devotees around the world.
Episode 4
4. Episode 4
March 7, 2013
The Adelaide Hilton's Executive Chef Dennis Leslie takes Food Safari into the many varied ingredients of the Philippines that he grew up with, describing a melting pot of influences. Banker Trissa Lopez hosts a morning breakfast for her family and friends to highlight Filipino food, an extension of her work hosting a Filipino food blog with devotees around the world.
Episode 3
3. Episode 3
February 28, 2013
Food Safari explores some of the simple peasant dishes of Cypriot food, full of goodness and fresh flavor, based on a handful of key ingredients which are introduced by emporium owner Harry Ipermachou. In the suburbs of Adelaide we meet the delightful Miroula Kastrappi who has made haloumi cheese for her family and friends for many decades.
Episode 3
3. Episode 3
February 28, 2013
Food Safari explores some of the simple peasant dishes of Cypriot food, full of goodness and fresh flavor, based on a handful of key ingredients which are introduced by emporium owner Harry Ipermachou. In the suburbs of Adelaide we meet the delightful Miroula Kastrappi who has made haloumi cheese for her family and friends for many decades.
Episode 3
3. Episode 3
February 28, 2013
Food Safari explores some of the simple peasant dishes of Cypriot food, full of goodness and fresh flavor, based on a handful of key ingredients which are introduced by emporium owner Harry Ipermachou. In the suburbs of Adelaide we meet the delightful Miroula Kastrappi who has made haloumi cheese for her family and friends for many decades.
Episode 3
3. Episode 3
February 28, 2013
Food Safari explores some of the simple peasant dishes of Cypriot food, full of goodness and fresh flavor, based on a handful of key ingredients which are introduced by emporium owner Harry Ipermachou. In the suburbs of Adelaide we meet the delightful Miroula Kastrappi who has made haloumi cheese for her family and friends for many decades.
Episode 2
2. Episode 2
February 21, 2013
Food Safari explores the country that's called the gourmet destination of South America - Peru. We meet Alejandro Saravia, a young chef who has settled in Sydney, opening Morena restaurant in Surry Hills - he shows Maeve some of the key ingredients in Peruvian cuisine including chillies, corn, potato and the high protein grain of the Andes - quinoa.
Episode 2
2. Episode 2
February 21, 2013
Food Safari explores the country that's called the gourmet destination of South America - Peru. We meet Alejandro Saravia, a young chef who has settled in Sydney, opening Morena restaurant in Surry Hills - he shows Maeve some of the key ingredients in Peruvian cuisine including chillies, corn, potato and the high protein grain of the Andes - quinoa.
Episode 2
2. Episode 2
February 21, 2013
Food Safari explores the country that's called the gourmet destination of South America - Peru. We meet Alejandro Saravia, a young chef who has settled in Sydney, opening Morena restaurant in Surry Hills - he shows Maeve some of the key ingredients in Peruvian cuisine including chillies, corn, potato and the high protein grain of the Andes - quinoa.
Episode 2
2. Episode 2
February 21, 2013
Food Safari explores the country that's called the gourmet destination of South America - Peru. We meet Alejandro Saravia, a young chef who has settled in Sydney, opening Morena restaurant in Surry Hills - he shows Maeve some of the key ingredients in Peruvian cuisine including chillies, corn, potato and the high protein grain of the Andes - quinoa.
Episode 1
1. Episode 1
February 14, 2013
Food Safari plunges into the riot of colors and flavors of the Asian herbs and vegetables at the early morning produce markets in Darwin, led by Jimmy Shu, respected Darwin chef and restaurateur. We learn how to cook just-caught wild barramundi on the beach with Roque Lee - who has both Chinese and Aboriginal heritage and is a champion spear thrower as well as a great fisherman and cook.
Episode 1
1. Episode 1
February 14, 2013
Food Safari plunges into the riot of colors and flavors of the Asian herbs and vegetables at the early morning produce markets in Darwin, led by Jimmy Shu, respected Darwin chef and restaurateur. We learn how to cook just-caught wild barramundi on the beach with Roque Lee - who has both Chinese and Aboriginal heritage and is a champion spear thrower as well as a great fisherman and cook.
Episode 1
1. Episode 1
February 14, 2013
Food Safari plunges into the riot of colors and flavors of the Asian herbs and vegetables at the early morning produce markets in Darwin, led by Jimmy Shu, respected Darwin chef and restaurateur. We learn how to cook just-caught wild barramundi on the beach with Roque Lee - who has both Chinese and Aboriginal heritage and is a champion spear thrower as well as a great fisherman and cook.
Episode 1
1. Episode 1
February 14, 2013
Food Safari plunges into the riot of colors and flavors of the Asian herbs and vegetables at the early morning produce markets in Darwin, led by Jimmy Shu, respected Darwin chef and restaurateur. We learn how to cook just-caught wild barramundi on the beach with Roque Lee - who has both Chinese and Aboriginal heritage and is a champion spear thrower as well as a great fisherman and cook.
Description
Where to Watch Food Safari
Food Safari is available for streaming on the Janson Media website, both individual episodes and full seasons. You can also watch Food Safari on demand at Amazon Prime.
  • Premiere Date
    December 6, 2006
  • IMDB Rating
    7.7  (106)
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