21 results for your search
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Food Safari, Food Safari Series 3, Episode 1
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Toufic Charabati, fl. 2002 and Maeve O'Meara, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2008), 25 mins
During South American Food Safari, Maeve O'Meara joins chef, Jorge Chacon, to learn about the particular flavours and ingredients that make South American food really special.
Chef Juan Gomez makes Colombian style arepas and Chilean musician Gema Badiola prepares a fragrant, all-purpose salsa called pebre.
Arg...
Sample
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Toufic Charabati, fl. 2002 and Maeve O'Meara, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2008), 25 mins
Description
During South American Food Safari, Maeve O'Meara joins chef, Jorge Chacon, to learn about the particular flavours and ingredients that make South American food really special.
Chef Juan Gomez makes Colombian style arepas and Chilean musician Gema Badiola prepares a fragrant, all-purpose salsa called pebre.
Argentinean baker Roberto Lagrange explains the subtle regional differences in empanadas, and Yvonne Cutro reveals her home-made recipe fo...
During South American Food Safari, Maeve O'Meara joins chef, Jorge Chacon, to learn about the particular flavours and ingredients that make South American food really special.
Chef Juan Gomez makes Colombian style arepas and Chilean musician Gema Badiola prepares a fragrant, all-purpose salsa called pebre.
Argentinean baker Roberto Lagrange explains the subtle regional differences in empanadas, and Yvonne Cutro reveals her home-made recipe for this small savoury pie that is enjoyed throughout the continent.
Chef Alejandro Saravia shows how to make Peru's national dish, ceviche; the tangy raw fish marinated in lime juice with onions, chilli and salt. Fabian Conca demonstrates a traditional South American barbeque, and from Chilean butcher Margarita Garcia and her son Ricardo, Maeve learns the secrets to chorizo and the special asado cuts of beef.
Restaurateur Diana Pinon introduces Maeve to the intense herbal drink maté and Carmen Almenara makes a rich caramel that is a favourite in South American biscuits and sweets.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Toufic Charabati, fl. 2002, Maeve O'Meara, fl. 2002
Author / Creator
Toufic Charabati, fl. 2002, Maeve O'Meara, fl. 2002
Date Published / Released
2008
Publisher
Special Broadcasting Service
Series
Food Safari
Topic / Theme
Grilling, Latin American Cuisine, South American, Beverages, Meats, Herbs and spices, Fish and seafood, Meat pies, Pastries, Flat breads, Foods, Cooking, Cooks, South Americans
Copyright Message
Copyright © 2008 by Special Broadcasting Service Corporation
Cuisine
Latin American Cuisine
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Great Chefs of the World, Great Chefs of the World, Episode 34
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 Reinhard Gerer prepares an appetizer of Salmon-Lobster Sandwich, chef Coco Pacheco prepares an entree of Cancato (Grilled Sausage and Fish), and chef Mark Hetzel prepares a dessert of Deep-dish Banana Cream Coconut Pie.
Sample
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
Description
On this episode of Great Chefs of the World, chef Reinhard Gerer prepares an appetizer of Salmon-Lobster Sandwich, chef Coco Pacheco prepares an entree of Cancato (Grilled Sausage and Fish), and chef Mark Hetzel prepares a dessert of Deep-dish Banana Cream Coconut Pie.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Mark Hetzel, fl. 1987, Coco Pacheco, fl. 1998, Reinhard Gerer, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Austrian Cuisine, Latin American Cuisine, Cream pies, Meats, Salmon, Lobster, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Austrian Cuisine, Latin American Cuisine
×
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Great Chefs of the World, Great Chefs of the World, Episode 40
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 Janice Barber prepares an appetizer of Parmesan Basket with Polenta, chef Wolfgang Sichra prepares an entree of Oxtail Goulash, and chef Oliver Horion prepares a dessert of Chocolate Biscuit Stuffed with Raspberry Mousse.
Sample
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
Description
On this episode of Great Chefs of the World, chef Janice Barber prepares an appetizer of Parmesan Basket with Polenta, chef Wolfgang Sichra prepares an entree of Oxtail Goulash, and chef Oliver Horion prepares a dessert of Chocolate Biscuit Stuffed with Raspberry Mousse.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Oliver Horion, fl. 1998, Wolfgang Sichra, fl. 1998, Janice Barber, fl. 1997
Topic / Theme
Dessert, Appetizer, Entree, Austrian Cuisine, Caribbean Cuisine, Latin American Cuisine, Fruits, Cakes, Chocolate, Stews, Cheeses, Beef, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Austrian Cuisine, Caribbean Cuisine, Latin American Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 49
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 Oliver Horion prepares an appetizer of Pheasant in Phyllo, chef Reinhard Gerer prepares an entree of Pheasant in Phyllo, and chef Gale E. O’Malley prepares The Nobleman’s Dessert
Box.
Sample
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
Description
On this episode of Great Chefs of the World, chef Oliver Horion prepares an appetizer of Pheasant in Phyllo, chef Reinhard Gerer prepares an entree of Pheasant in Phyllo, and chef Gale E. O’Malley prepares The Nobleman’s Dessert
Box.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Gale E. O'Malley, fl. 1998, Reinhard Gerer, fl. 1998, Oliver Horion, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Latin American Cuisine, Austrian Cuisine, Chocolate, Cookies and candy, Mushrooms, Fish and seafood, Poultry, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Latin American Cuisine, Austrian Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 53
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 Kelly Degala prepares an appetizer of Grilled Kauai Prawns and Bean Thread Noodles with a Strawberry
Papaya-Chili Vinaigrette, chef Oliver Horion prepares an entree of Tournedos Sturgeon, and chef Reinhard Gerer prepares a dessert of Rice Tarts on Orange Sauce.
Sample
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
Description
On this episode of Great Chefs of the World, chef Kelly Degala prepares an appetizer of Grilled Kauai Prawns and Bean Thread Noodles with a Strawberry
Papaya-Chili Vinaigrette, chef Oliver Horion prepares an entree of Tournedos Sturgeon, and chef Reinhard Gerer prepares a dessert of Rice Tarts on Orange Sauce.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Kelly Degala, fl. 1998, Oliver Horion, fl. 1998, Reinhard Gerer, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Asian Cuisine, Austrian Cuisine, Latin American Cuisine, Fruits, Rice, Shrimp, Fish and seafood, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Asian Cuisine, Austrian Cuisine, Latin American Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 58
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), 23 mins
On this episode of Great Chefs of the World, chef Jean Paul Bondoux prepares an appetizer of Stuffed Zucchini Flowers, chef Sam Choy prepares an entree of Crusted Mahimahi with Crab Bisque, and chef Stefan Hierzer prepares a dessert of Sweet Cheese Dumplings.
Sample
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), 23 mins
Description
On this episode of Great Chefs of the World, chef Jean Paul Bondoux prepares an appetizer of Stuffed Zucchini Flowers, chef Sam Choy prepares an entree of Crusted Mahimahi with Crab Bisque, and chef Stefan Hierzer prepares a dessert of Sweet Cheese Dumplings.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Stefan Hierzer, fl. 1997, Sam Choy, fl. 1991, Jean-Paul Bondoux, fl. 1998
Topic / Theme
Entree, Dessert, Appetizer, Austrian Cuisine, Latin American Cuisine, Shellfish, Fish and seafood, Vegetables, Cheeses, Bisques, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Austrian Cuisine, Latin American Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 89
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, 1999), 30 mins
On this episode of Great Chefs of the World, chef Brendan O'Sullivan prepares an appetizer of Smoked Salmon, chef Coco Pacheco prepares an entree of Shellfish Stew, and chef Jean-Marie Auboine prepares a dessert of Chocolate Crunchy Cake and Praline.
Sample
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, 1999), 30 mins
Description
On this episode of Great Chefs of the World, chef Brendan O'Sullivan prepares an appetizer of Smoked Salmon, chef Coco Pacheco prepares an entree of Shellfish Stew, and chef Jean-Marie Auboine prepares a dessert of Chocolate Crunchy Cake and Praline.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1999
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Jean-Marie Auboine, fl. 1999, Coco Pacheco, fl. 1998, Brendan O'Sullivan, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Smoking, Baking, Latin American Cuisine, Irish Cuisine, French Cuisine, Chocolate, Salmon, Shellfish, Stews, Food preparation, Restaurants, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Cuisine
Latin American Cuisine, Irish Cuisine, French Cuisine
×
See details
Food Safari, Food Safari Series 4, Episode 2
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
From the Andes to the ocean, the food of Peru is seen as the best in South America and we explore the many influences that have created some key dishes, including roast alpaca, the ground-oven feast pacha manca, some of the world’s best chips and creamy caramel desserts.
Sample
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
Description
From the Andes to the ocean, the food of Peru is seen as the best in South America and we explore the many influences that have created some key dishes, including roast alpaca, the ground-oven feast pacha manca, some of the world’s best chips and creamy caramel desserts.
Field of Study
Cooking
Content Type
Documentary
Contributor
Maeve O'Meara, fl. 2002, Toufic Charabati, fl. 2002
Author / Creator
Toufic Charabati, fl. 2002, Maeve O'Meara, fl. 2002
Date Published / Released
2012
Publisher
Special Broadcasting Service
Series
Food Safari
Topic / Theme
Smoking, Stir-Frying, Latin American Cuisine, Peruvian, Quinoa, Meats, Fish and seafood, Cocktails, Beef, Potatoes, Foods, Cooking, Peruvians
Copyright Message
Copyright © 2012 by Special Broadcasting Service Corporation
Cuisine
Latin American Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 51
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 Mike Longworth prepares an appetizer of Steamed Seafood Laulau, chef Guillermo Rodriguez prepares an entree of Lamb Tenderloin, and chef Manfred Buchinger prepares a dessert of Deep-fried Strawberries with White Wine Parfait.
Sample
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
Description
On this episode of Great Chefs of the World, chef Mike Longworth prepares an appetizer of Steamed Seafood Laulau, chef Guillermo Rodriguez prepares an entree of Lamb Tenderloin, and chef Manfred Buchinger prepares a dessert of Deep-fried Strawberries with White Wine Parfait.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Guillermo Rodriguez, fl. 1998, Mike Longworth, fl. 1998, Manfred Buchinger, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Frying, Steaming, Latin American Cuisine, Austrian Cuisine, Ice creams, sorbets, etc., Strawberries, Lamb, Fish and seafood, Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Latin American Cuisine, Austrian Cuisine
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 63
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), 23 mins
On this episode of Great Chefs of the World, chef Jaroslav Müller prepares an appetizer of Pike Fillet on a Bed of Potato Salad with Pumpkin Seeds, chef Guillermo Rodriguez prepares an entree of Rabbit in Zucchini and Thyme Royale, and chef Jean Yves Poirey prepares a dessert of Almond Craquelins with Guava Crèm...
Sample
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), 23 mins
Description
On this episode of Great Chefs of the World, chef Jaroslav Müller prepares an appetizer of Pike Fillet on a Bed of Potato Salad with Pumpkin Seeds, chef Guillermo Rodriguez prepares an entree of Rabbit in Zucchini and Thyme Royale, and chef Jean Yves Poirey prepares a dessert of Almond Craquelins with Guava Crème and Chocolate.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Guillermo Rodriguez, fl. 1998, Jaroslav Müller, fl. 1998, Jean Yves Poirey, fl. 1998
Topic / Theme
Dessert, Entree, Appetizer, Salad, Baking, Sautéing, Austrian Cuisine, Latin American Cuisine, Brazilian Cuisine, Fruits, Pastries, Rabbit, Potatoes, Fish and seafood, Restaurants, Food preparation, Cooking, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Cuisine
Austrian Cuisine, Latin American Cuisine, Brazilian Cuisine
×
