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Cucina Amore, Grilled Pork Tenderloin
directed by Peter Brown, fl. 2006; presented by Nick Stellino, 1958-; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 25 mins
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight. Juicy pork tenderloin is stuffed with ham and cheese and...
Sample
directed by Peter Brown, fl. 2006; presented by Nick Stellino, 1958-; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 25 mins
Description
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight. Juicy pork tenderloin is stuffed with ham and cheese and served with tender stewed potatoes with tomatoes, onion and garlic. Printable ingredients list included.
Field of Study
Cooking
Content Type
Instructional material
Contributor
Chris Rylko, fl. 2006
Author / Creator
Peter Brown, fl. 2006, Nick Stellino, 1958-
Date Published / Released
1995, 2006
Publisher
Film Ideas
Series
Cucina Amore
Topic / Theme
Entree, Grilling, Italian Cuisine, Pork
Copyright Message
Copyright © 2006 Film Ideas, Inc.
Dish
Pork
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Destination Flavour, Destination Flavour, Episode 5
presented by Renee Lim, fl. 2007, Lily Serna, fl. 2010 and Adam Liaw, fl. 2009; produced by Scott Tompson, fl. 2012, in Destination Flavour (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
Adam tries the award-winning Holy Goat cheese and discovers Alla Wolf-Tasker’s Russian food heritage in Central Victoria; Renee spends a revealing day with Peter Kuruvita on Sydney Harbour; while Lily is treated to a stunning kaiseki menu as a personal guest of the Japanese ambassador in Canberra.
Sample
presented by Renee Lim, fl. 2007, Lily Serna, fl. 2010 and Adam Liaw, fl. 2009; produced by Scott Tompson, fl. 2012, in Destination Flavour (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
Description
Adam tries the award-winning Holy Goat cheese and discovers Alla Wolf-Tasker’s Russian food heritage in Central Victoria; Renee spends a revealing day with Peter Kuruvita on Sydney Harbour; while Lily is treated to a stunning kaiseki menu as a personal guest of the Japanese ambassador in Canberra.
Field of Study
Cooking
Content Type
Documentary
Contributor
Scott Tompson, fl. 2012
Author / Creator
Renee Lim, fl. 2007, Lily Serna, fl. 2010, Adam Liaw, fl. 2009
Date Published / Released
2012
Publisher
Special Broadcasting Service
Series
Destination Flavour
Topic / Theme
Roasting, Japanese Cuisine, Indonesian Cuisine, European Cuisine, Mushrooms, Duck, Potatoes, Fish and seafood, Pork, Cheeses, Cooks, Cooking, Foods, Australians
Copyright Message
Copyright © 2012 by Special Broadcasting Service Corporation
Dish
Mushrooms, Duck, Potatoes, Fish and seafood, Pork, Cheeses
×
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Food Lovers' Guide to Australia, Food Lovers' Guide to Australia, Series 3, Episode 13
presented by Joanna Savill, fl. 2002 and Maeve O'Meara, fl. 2002; produced by Gerri Williams, fl. 2002, Joanna Savill, fl. 2002 and Maeve O'Meara, 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 2002 episode they explore olive oil, honey, and Portuguese cuisine.
Sample
presented by Joanna Savill, fl. 2002 and Maeve O'Meara, fl. 2002; produced by Gerri Williams, fl. 2002, Joanna Savill, fl. 2002 and Maeve O'Meara, fl. 2002, in Food Lovers' Guide to Australia (Sydney, New South Wales: Special Broadcasting Service, 2002), 27 mins
Description
Join Maeve O'Meara and Joanna Savill on a voyage of discovery as they plunge into Australia's hidden food worlds. In this 2002 episode they explore olive oil, honey, and Portuguese cuisine.
Field of Study
Cooking
Content Type
Documentary
Contributor
Gerri Williams, fl. 2002, Joanna Savill, fl. 2002, Maeve O'Meara, fl. 2002
Author / Creator
Joanna Savill, fl. 2002, Maeve O'Meara, fl. 2002
Date Published / Released
2002
Publisher
Special Broadcasting Service
Series
Food Lovers' Guide to Australia
Topic / Theme
Thai Cuisine, Portuguese Cuisine, Fish and seafood, Sugar and sweeteners, Pastries, Shellfish, Pork, Foods, Cooking, Cooks, Portuguese, Australians
Copyright Message
Copyright © 2002 by Special Broadcasting Service Corporation
Dish
Fish and seafood, Sugar and sweeteners, Pastries, Shellfish, Pork
×
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Food Safari, Food Safari Series 3, Episode 3
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
Chef Detlef Haupt reveals the essential ingredients in traditional German cooking and later prepares one of his favourite dishes, sauerbraten served with potato dumplings and tasty cabbage.
Butcher Stefan Birmilli guides us through German sausages. Michael Vieh cooks a hearty lentil soup traditionally eaten in A...
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, 2008), 25 mins
Description
Chef Detlef Haupt reveals the essential ingredients in traditional German cooking and later prepares one of his favourite dishes, sauerbraten served with potato dumplings and tasty cabbage.
Butcher Stefan Birmilli guides us through German sausages. Michael Vieh cooks a hearty lentil soup traditionally eaten in Autumn in the wine regions of Germany. Maeve explores the loaves and pretzels that Germans love.
Restaurateur and chef, Max Dietz show...
Chef Detlef Haupt reveals the essential ingredients in traditional German cooking and later prepares one of his favourite dishes, sauerbraten served with potato dumplings and tasty cabbage.
Butcher Stefan Birmilli guides us through German sausages. Michael Vieh cooks a hearty lentil soup traditionally eaten in Autumn in the wine regions of Germany. Maeve explores the loaves and pretzels that Germans love.
Restaurateur and chef, Max Dietz shows Maeve how to make succulent pork knuckle. We learn the art of making home-made sauerkraut, German dumplings and get insider knowledge on German beer. Finally Martin Boetz, head chef at Longrain, makes an indulgent black forest cherry cake.
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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
2008
Publisher
Special Broadcasting Service
Series
Food Safari
Topic / Theme
Baking, German Cuisine, German, Cakes, Beef, Vegetables, Soups, Breads, Beer and ales, Pork, Herbs and spices, Germans
Copyright Message
Copyright © 2008 by Special Broadcasting Service Corporation
Dish
Cakes, Beef, Vegetables, Soups, Breads, Beer and ales, Pork, Herbs and spices
×
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Food Safari, Food Safari Series 4, Episode 4
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.
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
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.
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
Roasting, Stir-Frying, Asian Cuisine, Filipino, Fish and seafood, Chicken, Pork, Vegetables, Pastries, Cooking, Foods, Filipinos
Copyright Message
Copyright © 2012 by Special Broadcasting Service Corporation
Dish
Fish and seafood, Chicken, Pork, Vegetables, Pastries
×
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French Food Safari, French Food Safari, Episode 7
directed by Toufic Charabati, fl. 2002; presented by Guillaume Brahimi, 1967- and Maeve O'Meara, fl. 2002; produced by Georgina Neal, fl. 2011, Jacinta Dunn, fl. 2011 and Maeve O'Meara, fl. 2002, in French Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2011), 26 mins
French Food Safari experiences the thrill of the hunt amongst the oak trees of Perigord.
Sample
directed by Toufic Charabati, fl. 2002; presented by Guillaume Brahimi, 1967- and Maeve O'Meara, fl. 2002; produced by Georgina Neal, fl. 2011, Jacinta Dunn, fl. 2011 and Maeve O'Meara, fl. 2002, in French Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2011), 26 mins
Description
French Food Safari experiences the thrill of the hunt amongst the oak trees of Perigord.
Field of Study
Cooking
Content Type
Documentary
Contributor
Georgina Neal, fl. 2011, Jacinta Dunn, fl. 2011, Maeve O'Meara, fl. 2002
Author / Creator
Toufic Charabati, fl. 2002, Guillaume Brahimi, 1967-, Maeve O'Meara, fl. 2002
Date Published / Released
2011
Publisher
Special Broadcasting Service
Series
French Food Safari
Topic / Theme
Salad, Entree, Baking, Roasting, French Cuisine, Cookies and candy, Cassoulet, Duck, Pork, Chicken, Truffles (Mushrooms), Cooking, Foods, Cooks
Copyright Message
Copyright © 2011 by Special Broadcasting Service Corporation
Dish
Cookies and candy, Cassoulet, Duck, Pork, Chicken, Truffles (Mushrooms)
×
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Great Chefs of America, Great Chefs of America, Episode 61
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 the World, chef Agostino Gabriele prepares an appetizer of Portobello with Polenta, chef Jean Joho prepares Fillet of Wild Sea Bass for the entree, and chef Stanton Ho prepares a dessert of Cane Vodka-Pineapple Upside-down Cake with Passion Fruit Yogurt Sorbet.
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 America (New Orleans, LA: Great Chefs Television, 2000), 30 mins
Description
On this episode of Great Chefs of the World, chef Agostino Gabriele prepares an appetizer of Portobello with Polenta, chef Jean Joho prepares Fillet of Wild Sea Bass for the entree, and chef Stanton Ho prepares a dessert of Cane Vodka-Pineapple Upside-down Cake with Passion Fruit Yogurt Sorbet.
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
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Agostino Gabriele, fl. 1999, Jean Joho, fl. 1998, Stanton Ho, fl. 1979
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Pork, Shrimp, Maize, Pineapples, Fish and seafood, Cakes, Ice creams, sorbets, etc., Portobellos, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Pork, Shrimp, Maize, Pineapples, Fish and seafood, Cakes, Ice creams, sorbets, etc., Portobellos
×
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Great Chefs of the World, Great Chefs of the World, Episode 84
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 Tom Aikens prepares an appetizer of Roasted Scallops and Braised Pork Belly with Celeriac Puree and
Rosemary Sauce, chef Jean-Pierre Billoux prepares an entree of Squab with Grapes, and chef Sissy Sonnleitner prepares a dessert of Sour Cream Souffle with Chocolate...
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 Tom Aikens prepares an appetizer of Roasted Scallops and Braised Pork Belly with Celeriac Puree and
Rosemary Sauce, chef Jean-Pierre Billoux prepares an entree of Squab with Grapes, and chef Sissy Sonnleitner prepares a dessert of Sour Cream Souffle with Chocolate Sauce and Strawberries.
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
Tom Aikens, 1970-, Jean-Pierre Billoux, fl. 1999, Sissy Sonnleitner, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Austrian Cuisine, French Cuisine, English Cuisine, Poultry, Chocolate, Strawberries, Sour cream, Pork, Scallops, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Dish
Poultry, Chocolate, Strawberries, Sour cream, Pork, Scallops
×
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Great Chefs of the World, Great Chefs of the World, Episode 91
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 Paul Gaylor prepares an appetizer of Caponata Charlotte with Goat Cheese and Eggplant Mousse, chef Wilhelm Schnattl prepares an entree of Roulade of Wild Boar, and chef Olivier Berger prepares a dessert of Chocolate Tart with Hazelnuts.
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 Paul Gaylor prepares an appetizer of Caponata Charlotte with Goat Cheese and Eggplant Mousse, chef Wilhelm Schnattl prepares an entree of Roulade of Wild Boar, and chef Olivier Berger prepares a dessert of Chocolate Tart with Hazelnuts.
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
Olivier Berger, fl. 1999, Wilhelm Schnattl, fl. 1998, Paul Gayler, 1955-
Topic / Theme
Dessert, Entree, Appetizer, Salad, Smoking, Marinating, Vegetarian Cuisine, English Cuisine, Austrian Cuisine, Cheeses, Filled pies, Chocolate, Vegetables, Pork, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Dish
Cheeses, Filled pies, Chocolate, Vegetables, Pork
×
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Great Chefs of the World, Great Chefs of the World, Episode 109
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, 2000), 30 mins
On this episode of Great Chefs of the World, chef Gunter Gaderbauer prepares an entree of Smoked Trout Tartare on Horseradish Sauce, chef John Howard prepares an entree of Roasted Quail, and chef Francis Chaveau prepares a dessert of Fresh Berries in Pastry Cream with Pink Praline Cookies.
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, 2000), 30 mins
Description
On this episode of Great Chefs of the World, chef Gunter Gaderbauer prepares an entree of Smoked Trout Tartare on Horseradish Sauce, chef John Howard prepares an entree of Roasted Quail, and chef Francis Chaveau prepares a dessert of Fresh Berries in Pastry Cream with Pink Praline Cookies.
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
2000
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
John Howard, fl. 2000, Gunter Gaderbauer, fl. 1999, Francis Chaveau, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Austrian Cuisine, Irish Cuisine, French Cuisine, Pork, Mushrooms, Cream, Cookies and candy, Fruits, Poultry, Fish and seafood, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Pork, Mushrooms, Cream, Cookies and candy, Fruits, Poultry, Fish and seafood
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