27 results for your search

Food Safari, Food Safari Series 4, Episode 4
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directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
With its emphasis on salty, sweet and sour flavours, Filipino food is an exciting mix of Spanish, Malaysian, Chinese and American influences – try the roast pork or lechon, the national dish adobo, many great noodle dishes, and the iced dessert of many textures and flavours, halo halo.
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
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Great Chefs of America, Great Chefs of America, Episode 68
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directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2000), 30 mins
On this episode of Great Chefs of America, chef Philip Lo prepares an appetizer of Chili Crab, Singapore-style, chef Mark Guizol prepares an entree of Cinnamon-crusted Mahimahi with Applesauce, and chef Shane Gorringe prepares All That Jazz for dessert.
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2000), 30 mins
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Great Chefs of America, Great Chefs of America, Episode 74
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directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2000), 30 mins
On this episode of Great Chefs of America, chef Tom Parlo prepares an appetizer of Scallops and Sea Urchins with Caviar and Wakame-Sunflower Sprout Salad, chef Suzana Davila prepares an entree of Chicken-stuffed Pepper with Mole Verde, and chef Christian Gille prepares a dessert of Chocolate-Orange Mousse.
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2000), 30 mins
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Great Chefs of the World, Great Chefs of the World, Episode 44
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directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of the World, chef Heinz Hanner prepares an appetizer of Spring Roll with Lamb Sweetbreads and Three Pepper Sauces, chef Sam Choy prepares an entree of Sweet and Sour Opakapaka, and chef Ada Concaro prepares a dessert of Custard with Anise and Caramel Autumn Fruits.
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1998), 30 mins
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Simply Ming, Season 15, Episode 4, Barbara Lynch
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directed by Laurie Donnelly, fl. 1986-2019; presented by Ming Tsai, 1964-; produced by Ming East-West and WGBH Educational Foundation, in Simply Ming, Season 15, Episode 4 (Arlington, VA: Public Broadcasting Service, 2017), 24 mins
James Beard Award-winner, author, and creator of eight Boston restaurants Barbara Lynch cooks a Ricotta Ravioli with Black Olive Croutons and a Simple Tomato Pan Sauce, as Ming makes an Asian-inspired Ginger Edamame Ravioli.
directed by Laurie Donnelly, fl. 1986-2019; presented by Ming Tsai, 1964-; produced by Ming East-West and WGBH Educational Foundation, in Simply Ming, Season 15, Episode 4 (Arlington, VA: Public Broadcasting Service, 2017), 24 mins
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Simply Ming, Season 15, Episode 5, Todd English
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directed by Laurie Donnelly, fl. 1986-2019; presented by Ming Tsai, 1964-; produced by Ming East-West and WGBH Educational Foundation, in Simply Ming, Season 15, Episode 5 (Arlington, VA: Public Broadcasting Service, 2017), 24 mins
Ming’s longtime friend chef Todd English, known for his restaurants across the US, shares how he makes a Cauliflower Risotto: Italian style. Ming puts his own spin on this trendy vegetable with a Soy-Honey-Lime Beer Battered Cauliflower.
directed by Laurie Donnelly, fl. 1986-2019; presented by Ming Tsai, 1964-; produced by Ming East-West and WGBH Educational Foundation, in Simply Ming, Season 15, Episode 5 (Arlington, VA: Public Broadcasting Service, 2017), 24 mins
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Destination Flavour, Destination Flavour, Episode 9
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presented by Lily Serna, fl. 2010, Renee Lim, fl. 2007 and Adam Liaw, fl. 2009; produced by Scott Tompson, fl. 2012, in Destination Flavour (Sydney, New South Wales: Special Broadcasting Service, 2012), 25 mins
Adam finds premium Wagyu beef and his first food hero in his home state of South Australia, Renee meets a Michelin-star chef who’s set up shop in Port Douglas, and Lily hangs out with Luke Nguyen at the opening of his new restaurant in Sydney.
presented by Lily Serna, fl. 2010, Renee Lim, fl. 2007 and Adam Liaw, fl. 2009; produced by Scott Tompson, fl. 2012, in Destination Flavour (Sydney, New South Wales: Special Broadcasting Service, 2012), 25 mins
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Food Lovers' Guide to Australia, Food Lovers' Guide to Australia, Series 3, Episode 1
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presented by Maeve O'Meara, fl. 2002 and Joanna Savill, fl. 2002; produced by Joanna Savill, fl. 2002, Maeve O'Meara, fl. 2002 and Gerri Williams, fl. 2002, in Food Lovers' Guide to Australia (Sydney, New South Wales: Special Broadcasting Service, 2002), 27 mins
Join Maeve O'Meara and Joanna Savill on a voyage of discovery as they plunge into Australia's hidden food worlds. In this episode they explore Australian seafood and a community of Malays in Western Australia.
presented by Maeve O'Meara, fl. 2002 and Joanna Savill, fl. 2002; produced by Joanna Savill, fl. 2002, Maeve O'Meara, fl. 2002 and Gerri Williams, fl. 2002, in Food Lovers' Guide to Australia (Sydney, New South Wales: Special Broadcasting Service, 2002), 27 mins
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Food Safari, Food Safari Series 3, Episode 4
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directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2008), 25 mins
Food Safari enters the saffron-scented realm of Persian food - one of the most ancient cuisines on earth - to discover the secrets to cooking tender kebabs, how the rosewater iced dessert faloodeh is made, and why the Persian rice dish zereshk polow is so adored.
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2008), 25 mins
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Food Safari, Food Safari Series 4, Episode 6
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directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
Food Safari explores the many fresh herbs and vegetables used in Lao cuisine, as well as the special cooking pots and techniques, savouring grilled ox tongue, a fresh papaya salad, delicious beef larb and the next new thing, Lao laksa, or khao pun noodle soup.
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
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