Watch Hip World Gourmet

Name: Hip World Gourmet
Genre: Food
Released: 2004-01-01

2004
1 Season

Hip World Gourmet is a culinary travel show that takes viewers on a global journey to discover some of the most exciting and innovative food trends from around the world. Produced by TVF International, the show features celebrity chef, caterer and food writer Grace Cheung, who is renowned for her knowledge of global cuisine and her passion for discovering new and exciting culinary trends.

Throughout the series, Grace travels across the globe, exploring a wide range of culinary hotspots from Asia to Europe, North America to South America, Africa to Australasia. Each episode focuses on a different destination, taking viewers on a sensory journey filled with exotic flavours, spices, traditions and ingredients.

The show is not just about sampling delicious food, although there is plenty of that. It also delves into the history and culture of each location, exploring the ways in which cuisine reflects the people and customs of the area. The result is a series that is both informative and entertaining, offering viewers a unique insight into the diverse culinary traditions of the world.

One of the standout features of Hip World Gourmet is the way in which it showcases innovative and exciting new food trends from around the globe. Whether it's the latest fusion cuisine in Tokyo or a new take on traditional street food in Mexico City, the show is always on the cutting edge of culinary exploration. Grace is always seeking out new ideas, meeting local chefs and food bloggers, and discovering the latest ingredients and techniques.

The show also features plenty of practical advice for keen home cooks who want to try their hand at some of the dishes they see on screen. Grace is always happy to share her tips and tricks for creating authentic flavours, and she demonstrates her expertise in the kitchen by preparing a range of mouth-watering dishes for viewers to try.

One of the most impressive aspects of the show is the way in which it showcases the incredible diversity of global cuisine. From the noodle shops of Hong Kong to the markets of Istanbul, each episode offers a tantalising glimpse into the unique flavours and traditions of each destination. The show also features interviews with local chefs and food experts, who share their insights into the cuisine and culture of their home cities.

Overall, Hip World Gourmet is a must-watch for anyone with an interest in food and travel. The show offers a unique insight into the rich diversity of global cuisine, and takes viewers on a sensory journey that is both informative and entertaining. Grace Cheung is a knowledgeable and engaging host, and her passion for exploring new culinary trends shines through in every episode. Whether you're a seasoned foodie or just looking for some fresh inspiration for your next meal, Hip World Gourmet is sure to satisfy.

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Seasons

13. Episode 13

January 1, 2004

Back in the kitchen, first up is the starter- a shallot Tarte Tartin with Parmesan shavings served with baby lettuce. The main meal in this episode is Kevin Dundon's Signature dish, which is a loin of bacon with Colcannon Potato cake. He visits Pat the butcher for his Irish bacon and Pat imparts details about the local meat. Dunbrody Chocolate Kiss is for dessert- this is a rich chocolate truffle and the glossary segment teaches how to make a chocolate ganache, with all the information displayed on the bottom of screen graphic strap.

12. Episode 12

January 1, 2004

A tasty dish involving caramelised bread, white wine, cream, herbs and Parmesan shavings. Kevin takes a trip to the pier of Arthurstown to meet a real fishing character, Frank Ronan, and try and catch salmon for the main course. Kevin will marinade a pan-seared Teriyaki Salmon with a lemon grass risotto. Discover how to make great lady fingers in Kevin's glossary segment and for dessert he prepares a fresh goats cheese and tropical fruit parfait with strawberries and cream.

11. Episode 11

January 1, 2004

This is an exciting starter as it has a completely different presentation to anything he has shown on Hip World Gourmet before. The main course is a breast of pan-fried duck with kumquats and a port wine jus. In this episode, Kevin calls upon the local bakery where we meet another Kevin the baker who talks through how he makes his bread. The glossary segment describes how to make good vegetable stock and for pudding Kevin produces a timeless dish, a classic Cr?me Brule.

10. Episode 10

January 1, 2004

In this episode, the gardener, Rosemary, shows him around and talks him through the produce they have there. Keeping an organic theme, Kevin prepares a fresh organic garden salad as a starter with crispy smoked ham topped with a poached quail egg. The main course is a lattice of puff pastry filled with gingered vegetables. For dessert, Kevin creates what he calls Bailey's cream and strawberry temptation and whilst thinking about strawberries you can also learn how to make strawberry and tarragon jam in Kevin's food glossary section.

9. Episode 9

January 1, 2004

Kevin goes to a local fish auction where his friend Kia explains how it works and shows the various fish on offer. For the main course it's a loin of venison pan-fried on saut?ed root vegetables with sesame seeds and for dessert Kevin makes a Pavlova with fresh summer berries and a fruit compote. The secrets behind good fruit compote are divulged in the glossary section with the graphic strap showing all you need to know.

8. Episode 8

January 1, 2004

He dishes up pan-seared salmon served on pickled cucumber/ caper vinaigrette as a starter. The main course is a Lobster Salad with a lemon Yoghurt dressing. This lobster is caught one mile from Dunbrody House and we see Kevin visit the harbour and discover how to catch lobster. The glossary segment explains how to steam lobster. Returning to his roots, Kevin makes bread and butter pudding with an Irish whiskey- a traditional Irish dessert.

7. Episode 7

January 1, 2004

For a starter, Kevin gives away his trade secret Sweet Potato and Coconut Soup. A very French inspired main course, herb crusted cod fillet with an organic salad, is complemented beautifully with creamy Irish potatoes. We learn how to make Dunbrody brown bread in Hip World Gourmet's glossary section, with all the necessary information visible in a graphic strap. For dessert it's Chocolate Torte with burnt Orange sauce.

6. Episode 6

January 1, 2004

Discover how to obtain the perfect fish fillet in the glossary section, which offers a graphic strap revealing all you need to know to be an expert in filleting fish. Kevin who enjoys gathering ingredients from local suppliers takes a trip to his local butcher where we meet Leo. Kevin has never had a bad bit of beef from Leo- apparently the secret is in the Irish grass! Kevin offers up the recipe for char-grilled fillet of beef in a caramelised red onion mashtopped with Black truffle oil as his main course. For dessert Kevin makes an Apple and Hazelnut Torte.

5. Episode 5

January 1, 2004

Scallop Kebabs with lemongrass served with a cr?me fraiche dip starts Kevin's BBQ off tastefully before honey marinated corn-fed chicken breast with char-grilled vegetables is served up for the main course. Discover fancy fungi as Kevin visits Dunbrody House's local mushroom factory. For dessert, Kevin prepares Banana Flamb? with vanilla ice cream and in the glossary segment we're shown how to make the perfect summer tipple - Pimms.

4. Episode 4

January 1, 2004

We meet a local character Dano as Kevin goes cockle digging with him on local shores before cooking up a hearty cockle stew- poached cockles with roasted garlic and semi sun-dried tomatoes. Semi-sun dried tomatoes are the subject of this programme's glossary section, where viewers are presented with a simple step-by-step graphic strap explaining how to prepare them. Baked Peach with cream and Honey is the perfect summer dessert to conclude this three-course meal.

3. Episode 3

January 1, 2004

Kevin presents a new and interesting way of serving a salmon starter: Smoked Salmon Gateau. The main course is Abbey blue cheese and poached pear pizza for which Kevin selects a dry red wine. Poached pears are also the theme of this programme's glossary- with a graphic strap providing recipe directives. Believing strongly that the fundamental part of good food is the raw ingredients, Kevin calls on a local free-range egg farm and discusses with the lady who runs it the advantages of free-range produce. For dessert, Kevin creates traditional Irish Brown bread Ice Cream with a caramel crust.

2. Episode 2

January 1, 2004

preparing grilled Goats cheese with an herb crust served on an organic green salad as a starter. For a main course, Kevin rustles up a char-grilled fillet of Turbot with leek fondue. In the glossary section, Kevin shows how to make Balsamic Reduction; ingredients and method are presented as a graphic strap at the bottom of the screen. Lemon Torte with Fruit Compote completes this three-course meal.

1. Episode 1

January 1, 2004

He delivers useful tips on herbs along the way. Kevin explores the hotel fruit and herb garden at Dunbrody House with Rosemary, the lady who takes care of it, divulging seasonal and general advice. For a main course Kevin cooks a Rack of Wexford lamb with a marmalade crust and for dessert he creates a summer berries fruit cage with Grand Marnier Ice Cream. In addition to the 3 courses, Kevin shows us how to make a caramel sugar garnish with a bottom of screen graphic strap presenting recipe instructions.

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