Rick Stein's Mediterranean Escapes
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Rick Stein's Mediterranean Escapes (2007)
Rick Stein journeys across the beautiful Mediterranean, visiting islands and places that radiate a vibrant sense of individuality through their spirit, history and food. From spices and perfumes to the lavish use of wine and herbs, Mediterranean food is a large culinary mosaic full of colour, taste and smells created by the Arabs, Greeks, Italians, Spanish, and Turks. Join Rick as he travels from Corsica to Crete, straight through the very cradle of cooking in the western world.
Series, 2007, Cooking, Food/Wine, Travel
Recording Options
Rick Stein's Mediterranean Escapes - TV Showtimes
Saturday, April 25
8:30pm
Rick Stein's Mediterranean Escapes ‘Corsica And Sardinia’
SBS Food
Rick Stein's Mediterranean Escapes
'Corsica And Sardinia'
SBS Food, 8:30pm, Sat, 25 Apr 2026, 70 minutes
REPEAT
Rick's escape begins in Marseille, where he catches the ferry to Bastia, the ancient capital of Corsica, and is invited to a typical Corsican feast. Pulenda, a kind of polenta made with chestnut flour, takes pride of place along with figatellu, a strong-tasting local sausage made with offal and cheek from the Corsican black pig and grilled over chestnut wood. He also admires the rough peasant stews and the handmade local cheeses. At Bonifacio, Rick sails across the rough straits to Sardinia, where he visits a small factory that makes corks and samples an especially good spaghetti with cuttlefish ink and a rich tomato sauce.
Series, 2007, United Kingdom, English, Cooking, Travel, Food/Wine, Season 1 Episode 1
Recording Options
Sunday, April 26
8:30am
Rick Stein's Mediterranean Escapes ‘Corsica And Sardinia’
SBS Food
Rick Stein's Mediterranean Escapes
'Corsica And Sardinia'
SBS Food, 8:30am, Sun, 26 Apr 2026, 65 minutes
REPEAT
Rick's escape begins in Marseille, where he catches the ferry to Bastia, the ancient capital of Corsica, and is invited to a typical Corsican feast. Pulenda, a kind of polenta made with chestnut flour, takes pride of place along with figatellu, a strong-tasting local sausage made with offal and cheek from the Corsican black pig and grilled over chestnut wood. He also admires the rough peasant stews and the handmade local cheeses. At Bonifacio, Rick sails across the rough straits to Sardinia, where he visits a small factory that makes corks and samples an especially good spaghetti with cuttlefish ink and a rich tomato sauce.
Series, 2007, United Kingdom, English, Cooking, Travel, Food/Wine, Season 1 Episode 1
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