Food Safari
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Food Safari (2006)
Maeve O'Meara takes you on a journey within your very own kitchen and makes the exotic familiar. Maeve meets an array of incredible restaurateurs and inspiring home cooks as they talk us through their cuisines while making some mouth-watering dishes.
Series, 2006, Cooking
Recording Options
Food Safari - TV Showtimes
Thursday, May 21
9:30am
Food Safari ‘African’
SBS Food
Food Safari
'African'
SBS Food, 9:30am, Thu, 21 May 2026, 30 minutes
REPEAT
Food Safari’s African episode is filled with delicious recipes from some great chefs and home-cooks, and ingredients that are now available in Australia. Maeve visits a fascinating bakery - cooking Ethiopian injera bread which is used with the many spicy stews including a slow cooked chicken dish called doro wat, and a clever three minute Abyssinian version of a stir-fry using lamb and a spice mix called berbere. Nigerian Kunle Adesua introduces Maeve to a range of African ingredients and then cooks up a delicious one pot jolloff rice dish with tender cubes of fish and vegetables. Kunle also has a feast for some of his expatriate African friends who demonstrate how to eat fufu, a delicious starchy accompaniment made from plantains or cassava meal.
Series, 2009, Australia, English, Cooking, Season 3 Episode 6
Recording Options
5:30pm
Food Safari ‘Syrian’
SBS Food
Food Safari
'Syrian'
SBS Food, 5:30pm, Thu, 21 May 2026, 30 minutes
REPEAT
Food Safari explores the food of Syria - one of the most vibrant cuisines of the Middle East, full of herbs, spices and traditions stretching back many generations. Maeve gets an explanation of the essential ingredients to make traditional dishes and is taken through the classic mezza spread and the custom of eating a generous variety of small dishes, and how to make a classic salad called fattoush. We see how the traditional saj or mountain bread is made and visit a traditional cheesemaker who makes the beloved yoghurt-based cheese called shanklish. The national dish of kibbeh - a finely minced meat mixed with burghul and seasoned with spices and served fried, baked or raw is served and finally a golden baklava baked with pistachio nuts and rosewater syrup.
Series, 2009, Australia, English, Cooking, Season 3 Episode 7
Recording Options
Friday, May 22
9:30am
Food Safari ‘Syrian’
SBS Food
Food Safari
'Syrian'
SBS Food, 9:30am, Fri, 22 May 2026, 30 minutes
REPEAT
Food Safari explores the food of Syria - one of the most vibrant cuisines of the Middle East, full of herbs, spices and traditions stretching back many generations. Maeve gets an explanation of the essential ingredients to make traditional dishes and is taken through the classic mezza spread and the custom of eating a generous variety of small dishes, and how to make a classic salad called fattoush. We see how the traditional saj or mountain bread is made and visit a traditional cheesemaker who makes the beloved yoghurt-based cheese called shanklish. The national dish of kibbeh - a finely minced meat mixed with burghul and seasoned with spices and served fried, baked or raw is served and finally a golden baklava baked with pistachio nuts and rosewater syrup.
Series, 2009, Australia, English, Cooking, Season 3 Episode 7
Recording Options
5:30pm
Food Safari ‘USA’
SBS Food
Food Safari
'USA'
SBS Food, 5:30pm, Fri, 22 May 2026, 30 minutes
REPEAT
Food Safari discovers some of the vast range of flavours and dishes across the expanse of the United States of America from the southern states to California. Chef George Francisco from Sydney's Jonahs restaurant introduces Maeve to a range of essential ingredients and whips up his legendary Chesapeake Bay crab cakes with a spicy Cajun remoulade.
Series, 2009, Australia, English, Cooking, Season 3 Episode 8
Recording Options
Saturday, May 23
9:30am
Food Safari ‘USA’
SBS Food
Food Safari
'USA'
SBS Food, 9:30am, Sat, 23 May 2026, 30 minutes
REPEAT
Food Safari discovers some of the vast range of flavours and dishes across the expanse of the United States of America from the southern states to California. Chef George Francisco from Sydney's Jonahs restaurant introduces Maeve to a range of essential ingredients and whips up his legendary Chesapeake Bay crab cakes with a spicy Cajun remoulade.
Series, 2009, Australia, English, Cooking, Season 3 Episode 8
Recording Options
3:30pm
Food Safari ‘USA’
SBS Food
Food Safari
'USA'
SBS Food, 3:30pm, Sat, 23 May 2026, 30 minutes
REPEAT
Food Safari discovers some of the vast range of flavours and dishes across the expanse of the United States of America from the southern states to California. Chef George Francisco from Sydney's Jonahs restaurant introduces Maeve to a range of essential ingredients and whips up his legendary Chesapeake Bay crab cakes with a spicy Cajun remoulade.
Series, 2009, Australia, English, Cooking, Season 3 Episode 8
Recording Options
Monday, May 25
5:30pm
Food Safari ‘Jewish’
SBS Food
Food Safari
'Jewish'
SBS Food, 5:30pm, Mon, 25 May 2026, 30 minutes
REPEAT
In the final episode of series three, Maeve O'Meara explores the delicious and complex world of Jewish food - full of age-old traditions and customs including a strict dietary code (kasrut) laid out in the Old Testament. She visits kosher butcher shops and fish shops in Melbourne and Sydney, with food preparation supervised by a rabbi. She samples sweet plaited bread challah and bagels; vibrant borscht (beetroot soup); golden Jewish penicillin - aka chicken soup; cholent - a slow-cooked dish of meat and pulses that is perfect as a Sabbath dish; gefilte fish and beef brisket.
Series, 2009, Australia, English, Cooking, Season 3 Episode 9
Recording Options
Tuesday, May 26
9:30am
Food Safari ‘Jewish’
SBS Food
Food Safari
'Jewish'
SBS Food, 9:30am, Tue, 26 May 2026, 30 minutes
REPEAT
In the final episode of series three, Maeve O'Meara explores the delicious and complex world of Jewish food - full of age-old traditions and customs including a strict dietary code (kasrut) laid out in the Old Testament. She visits kosher butcher shops and fish shops in Melbourne and Sydney, with food preparation supervised by a rabbi. She samples sweet plaited bread challah and bagels; vibrant borscht (beetroot soup); golden Jewish penicillin - aka chicken soup; cholent - a slow-cooked dish of meat and pulses that is perfect as a Sabbath dish; gefilte fish and beef brisket.
Series, 2009, Australia, English, Cooking, Season 3 Episode 9
Recording Options
5:30pm
Food Safari ‘Series 4, Episode 1’
SBS Food
Food Safari
'Series 4, Episode 1'
SBS Food, 5:30pm, Tue, 26 May 2026, 30 minutes
REPEAT
Maeve O'Meara begins this new season of Food Safari by exploring the many cuisines of Darwin, including recipes from the city's large Greek population, the numerous Asian fares represented in the area as well as classics from local Indigenous cooks. From Chinese inspired fresh mud crab steamed with rice wine, to barramundi cooked in paperbark on a perfect beach, and from a Greek Sunday lunch to a Thai feast, this is a celebration of Australia's diverse culinary landscape.
Series, Australia, English, Cooking, Season 4 Episode 1
Recording Options
Wednesday, May 27
9:30am
Food Safari ‘Series 4, Episode 1’
SBS Food
Food Safari
'Series 4, Episode 1'
SBS Food, 9:30am, Wed, 27 May 2026, 30 minutes
REPEAT
Maeve O'Meara begins this new season of Food Safari by exploring the many cuisines of Darwin, including recipes from the city's large Greek population, the numerous Asian fares represented in the area as well as classics from local Indigenous cooks. From Chinese inspired fresh mud crab steamed with rice wine, to barramundi cooked in paperbark on a perfect beach, and from a Greek Sunday lunch to a Thai feast, this is a celebration of Australia's diverse culinary landscape.
Series, Australia, English, Cooking, Season 4 Episode 1
Recording Options
5:30pm
Food Safari ‘Series 4, Episode 2’
SBS Food
Food Safari
'Series 4, Episode 2'
SBS Food, 5:30pm, Wed, 27 May 2026, 30 minutes
REPEAT
Maeve O'Meara explores the country considered the gourmet destination of South America - Peru - and its infiltration into Australian culture. She meets chef Alejandro Saravia who shows her some of the key ingredients of Peruvian cuisine, including chillies, corn, potato and the high protein grain of the Andes - quinoa. Maeve then gets together with a group of Peruvian women making humitas, known as the 'bread of the Incas', before joining an Andean outdoor feast that is dedicated to the Earth Mother.
Series, Australia, English, Cooking, Season 4 Episode 2
Recording Options
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