Food Safari - Season 4 (2013)

The Adelaide Hilton's Executive Chef Dennis Leslie takes Food Safari into the many varied ingredients of the Philippines that he grew up with, describing a melting pot of influences. Banker Trissa Lopez hosts a morning breakfast for her family and friends to highlight Filipino food, an extension of her work hosting a Filipino food blog with devotees around the world.

Cape Town born chef Graeme Shapiro gives Maeve a lesson in the flavors of the Rainbow Nation. From indigenous staples like mealie meal to the sweet-sour Cape Malay dishes that were a legacy of the spice traders and comfort classics inherited from the Dutch, German and British settlers. It's a rich episode that begins with a visit to Hazel McBride whose Cape Malay grandmother taught her to cook.

Lao born Tony Inthavong from Sydney's Holy Basil restaurant introduces Maeve to the fragrant flavors of his South-East Asian birth place. Mountains of fresh herbs, lime, chilli and fermented fish sauce combine to produce fresh salads and soups - all served with the ubiquitous sticky rice. Maeve meets Sourina Simmalavong who makes a legendary tham mak hoong (green papaya salad).

Adelaide based chef Judyta Slupnicki introduces Maeve to the essentials of Polish food - from smallgoods, to horseradish and pickled gherkins and later shares her recipe for the national dish, Bigos. We go behind the scenes in a rye bread bakery with passionate Melbourne baker Andrew Lipiszco who shows us how to make classic Polish rye sourdough bread.

Food Safari explores the rich food culture from the mountainous rugged heart of Central Asia, where the ancient silk routes ran between Europe and the Far East, a cuisine that reflects influences from China, India and central Asia. Maeve joins passionate food lover Ryla Smith who grew up in Kabul who shows her the many ingredients and spices used in the cuisine.

"Food Safari joins Danish chef Bente Grysbaeck at Melbourne's Queen Victoria Markets to introduce many classic Danish flavors - from herrings to capers, rich Danish butter to some of the pickles and vegetables loved by the Danes. The open sandwich or smørrebrød is one of the adored traditions and the bread on which its served is the dense bread heavy with rye flour, grains and seeds.

Food Safari finishes the series in the far north west of Australia in the beautiful town of Broome, exploring the unique creole cuisine that started with the mix of cultures that settled to work in the booming pearling industry. The mix of local indigenous food, with influences from Chinese, Japanese, Filipino, Indonesian and Malaysian families created distinct and delicious dishes.