Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: goldfish on March 10, 2013, 12:13:40 am
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Thursday is my favourite night for TV - and for SBS . . ;D
for those who might be interested, this is the (food) line up for this coming Thursday (MARCH 14)
I try to record these, but if you miss them you can catch up on SBS on Demand for a limited time afterwards - not too sure how long they have them up for - but it could be just a week or so) http://www.sbs.com.au/ondemand/about/
7:30 pm (Sydney) Food Safari - South Africa
Maeve O'Meara explores the many cuisines that are part of South Africa’s culinary landscape. Cape Town-born chef Graeme Shapiro introduces Maeve to indigenous staples like mealie meal and the sweet-sour Cape Malay dishes that were a legacy of the spice traders. Another favourite comes from Philile Zwane who grew up in Kwa Zulu Natal where a samp (white corn) and beans dish known as umngqusho is a staple. Maeve also learns the secrets to the one-pot-wonder, the potjiekos, and finishes her journey with the sweetness of a malva pudding. (Commissioned by SBS) (Food Series) G CC
8:00 p.m. Gourmet Farmer
New Farm - Matthew Evans, the former food critic turned farmer, returns in a new season of Gourmet Farmer. Over the last few years, Matthew has discovered his small farm is too shady and too wet for most of the year, which has hindered his farming aspirations. Now Matthew is up-scaling. He has bought a new farm, 70 acres and 10 minutes away. There is a lot of work to be done; roads to build, fences to repair, and a poly-tunnel and smoker to build. All of this is part of Matthew's grand dream to produce and direct sell his own produce. (Commissioned by SBS) (Food Series) G CC
8:30 pm Yotam Ottolenghi's Mediterranean Feasts
Tunisia - In one of North Africa's most popular holiday destinations, Yotam dines on the freshest fish, discovers the national obsession with fiery harissa paste, and samples spicy merguez sausages. Yotam's journey begins with a trip to an unusual open-air restaurant where he grills a red mullet platter accompanied by a celery salad, and a seafood pasta dish using fresh mussels, squid and luscious prawns. Yotam also finds a Jewish restaurant that serves their twist on Tunisian dishes and where he prepares succulent chicken and sweet corn meatballs. (From the UK) (Food Series (Part 3 of 4) G CC
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Thanks for the heads up Goldfish,
I love Food Safari. These programs are on in Melbourne too, same night.
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Thanks GF, sorry I missed Yotam on Turkey as we are spending a month there later in the year. Will try and catch it ondemand. Thanks a Million. Also thanks for doing the link to my Middle Eastern Pizza. ;D
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I watch SBS a lot and always watch these. I really like Gourmet Farmer and see he is getting a new farm.
We've watched Peter Kurivita and Luke Nyngan (?) I have really enjoyed the Yotam ones, I didn't think I would but they are great.
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Many thanks for the reminder GF, will be watching
Marie
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You're welcome, Chookie - your trip to Turkey sounds fabulous! I think you'd enjoy the Istanbul episode (which I think is available on demand until March 21)
Cookie - I had the same initial feeling - but thoroughly enjoyed the programs.
Emme - you're welcome! Hope you enjoy it all.
I had a feeling that a DVD, if not already available, might be soon . . . and guess what - here it is for preorder - release date 3rd April
has 2 DVDs and also includes the Jerusalem episode.
http://www.jbhifionline.com.au/dvd/dvd-genres/special-interest-documentary/ottolenghi-s-mediterranean-feast/680051
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Goldfish, looked at the Istanbul episode, wonderful. Thanks for that. We are doing a Captain's Choice Tour for 3 weeks, then an additional week with a private tour guide. We want time to check out the local markets and to do non touristy things. The tour is called , Ancient Wonders of the Black Sea. We are then off to Southern Spain for 2 weeks.
you are a whizz at finding your way around the TV and computer. Thanks for all that and for sharing.
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Great info GD
Thank you
:)
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Chookie your tour sounds absolutely wonderful. DD often gets Captains Choice tour leaflets and they really look perfect.
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Just tried to search on Apple TV, nothing yet >:(
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And girls don't forget A&E at 9.30pm Thursday night. It's a Birdseye look into one of Britains biggest and busiest emergency depts. A real eye opener. Love it.
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Thanks GF I like Gourmet Farmer didn't realise it was on SBS
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Thanks GF...I'll bet sure to watch...I'll have to do some recording as I am a little bit into My Kitchen Rules too :)
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They are some of my favourite food shows too GF. :D
A&E makes me feel a bit queasy Kimmy. I'm getting worse the older I get. Don't know how I ever made it through my rotation in casualty (that's what we called it in the old days)
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Mich, my sister worked in casualty for 6 years straight, till she quit nursing and had kids.. :)
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Wow Michele, I thought you would be the last person to get queasy ;)
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Chookie - you're most welcome. I'm glad you were able to catch that episode. I've watched it several times now and enjoy it more each time . . :D
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I enjoy A & E and also RPA. DD tells me visual blood is a lot easier to handle than the real stuff gushing everywhere.
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Just bumping as a reminder :)
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I watched Gourmet Farmer thanks GF :)
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Normally don't watch foodie shows, usually reading or have visitors. But last night watched all 3 shows on SBS. Thanks GF. Have met and talked to Matthew Evens in his shop in Hobart. Bought lots of his stuff. All very good but expensive. He paid $200 for the Cherries, made 70x jars, which he will sell for $15 each. This is one of the reasons that I love making preserves. Home made is better and makes great gifts.
In the Melb. Age newspaper, yesterday, there was an item on Gentleman's Relish, It was comprehensive.
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Yes Chookie I was surprised the cherries were $200 very expensive I wonder if they sold them all. They would have made good money on them :)
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We exclaimed over the price of the cherries too. Matthew Evans looked as though he could have eaten them all. I have never had them, how sour are they?
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I have some of the bottled ones from Europe. They have a slight bitter almond taste. I quite like them.
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I have never tasted them they mustn't be too common if only one farm in Tassie grows them :)
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Loved watching the Gourmet Farmer last night, we had friends that lived very near his new farm, just love the scenery, makes me home sick for tassie.
I 2 was shocked at the price of the cherries, I have only ever had them dried.
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I have never tasted them they mustn't be too common if only one farm in Tassie grows them :)
Some Cherry Orchards in Victoria have them. Next time they are in season I will buy some.
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Just a reminder for SBS programs tonight . . . :D
Food Safari 7:30
the many fresh herbs and vegetables used in Lao cuisine. Lao-born Tony Inthavong introduces Maeve to the fragrant flavours of the region. Mountains of fresh herbs, lime, chilli and fermented fish sauce combine to produce fresh salads and soups - all served with the ubiquitous sticky rice. Sourina Simmalavong then makes a legendary tam mak hoong (green papaya salad), while Tony’s sister Ketty shows Maeve how to make the adored parcel of sweet sticky rice, khao tom
Gourmet Farmer 8:00
Chickens, Vegies and Poly-tunnel - It’s been a year of experimentation and Matthew Evans has kept chooks for eggs, but now he’d like to get heritage chickens for their meat. He is interested in the differences between heritage chickens and free-range chickens purchased from the supermarket and so he sets out to compare their size, colour and especially taste. Matthew is also challenged to have a regular supply of vegetables when his garden is up and running, so he is keen to build a poly-tunnel to ensure year round supply.
Yotam Ottolenghi's Mediterranean Feasts 8:30
Israel - Yotam’s Mediterranean journey concludes in the country where he grew up - Israel. In Tel Aviv, Yotam explores the national obsession with hummus and begins by making the popular dish shakshuka, where eggs are gently poached in a spicy sauce of tomatoes, onion and hot chilli peppers. Later Yotam forages for ingredients in the hills of Jerusalem before returning to Tel Aviv to cook apple and sage pancakes and an Israeli-style pizza made with cheese, herbs and fresh tomatoes. (From the UK) (Food Series (Final) G CC
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Boo hoo I am going to an author talk tonight. I think I'll go and 'tape' them ready for later.
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Thanks for the reminder, I just felt like watching some TV in bed (:o) and was reading the forum...so I had a reminder to change the channel :)
I'm so glad I did, I learned an easy way to remove pomegranate seeds ;D
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GF, you have made Thursday night my fav. TV night. What a great show last night. Mathew Evans is going down a similar path to Rodney Dunn who runs the Agrarian Kitchen in Tassie. Rodney bought a TMX last year to use in his Cooking school. We will have to get Mathew to consider one.
I love the way Yotam plates up his food. Think I might make that beautiful tomato salad for visitors over Easter.
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Chookie - I'm so glad you've been enjoying the shows. I just received word from JB Hi Fi today that my set of The Mediterranean Feast DVDs are on their way!! ;D
I'll be watching the first two - I may give the Kitchen Wars a brief glance - I've got to say I'm not a fan at all of these kinds of shows - but having said that . . . now you watch it reel me in . . ;D ;D ;D
Toniight's programs are:
7:30 Food Safari
Polish - Maeve O’Meara explores the delicious world of Polish food as chef Judyta Slupnicki introduces her to the essentials - from smallgoods, to horseradish and pickled gherkins.
Maeve then goes behind the scenes with baker Andrew Lipiszco, who shows her how to make classic Polish rye sourdough bread.
Potato pancakes are carbohydrate heaven and Ela Chylewska demonstrates how she makes her ‘placki’ with fresh mushrooms, while master baker Ryszard Janczewski shares his recipe for an unbeatable cheesecake.
8:00 Gourmet Farmer (This replaces the Mediterranean Feast series which finished last week.)
Festivale - Matthew Evans has been planning to build a commercial kitchen but the cost is prohibitive.
His friend Ross tells him about a caravan fitted out with a commercial kitchen that is for sale on Bruny Island.
The mobile kitchen would also be great for Matthew’s other venture; making and selling foods in markets and festivals around Tasmania.
Festivale, Tasmania’s biggest food fair, is looming and the caravan would be perfect.
8:35 Marco Pierre White's Kitchen Wars Series
Michelin-starred chef Marco Pierre White is on the hunt for the couple who create Britain’s best dining experience.
All the couples will have to prove they can cook well and serve with style.
Marco hits the road in his Battle Truck - a specially designed mobile kitchen where the couples will have 30 minutes to cook and serve their tastiest dish.
The teams are fighting for a place in the final 12, where they will go head to head in a unique eating environment - the Battle Kitchen.
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GF, Judyta Slupnicki is the owner & Head Chef of Phore Seasons Restaurant in Semaphore in SA, not far from me or Katie. I went there for a TMX Polish cooking class some time back now so I must watch this show tonight.
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Judy... I would have loved to have been at that class!!! What a great idea to have classes like this... with international themes.
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It was the best one I'd been to GF and over in the corner they had a tableful of wines to accompany all the food which was served at the end of class. Some samples came around as they were made but most was kept for the supper table.
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Judy, who organised the class? Was it a n HO affair?
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Yes it was a TMX class, I think it was only $40 and we all had a calendar given to us as well as all this lovely food and wine.
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Wow! That's the way to do it!!! ( was looking to see if there was a Tmx in the kitchen... Didn't see one... But that doesn't mean anything :). )
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She loves her TMX GF, definitely has one that I know of.
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That beetroot soup looked just amazing!!! I've taped the program and ill go back and see if I can work out some kind of recipe. Will check later up see if its on the sbs website..
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My MIL made the best Beetroot soup or Borscht. It took me a few years to be brave enough to try it but I now attempt to make it myself. She was originally from the Ukraine.
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GF, I enjoyed the programme again tonight, although I didn't watch the kitchen wars. Like you, not my kind of show.
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I turned the TV on at 7.30 to watch Food Safari and Gourmet Farmer was on - forgot about the half hour difference in our States :-))
That was the one I wanted to watch too.
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Judy - if you missed it, you can watch the Polish Food Safari on SBS OnDemand here
http://www.sbs.com.au/ondemand/program/267/Food-Safari?utm_source=Featured-Programs
There are also four of the Polish recipes here . . http://www.sbs.com.au/ondemand/ but be quick, as I think they change from week to week depending on current programs
Gourmet Farmer here . . .
http://www.sbs.com.au/ondemand/program/113/Gourmet-Farmer?utm_source=Featured-Programs
Chookie - I watched just a couple of minutes of Kitchen Wars and turned it off . . >:( . .I won't be watching it again at all. . . Food made with love?? The title says it all . . . ;)
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Thanks GF, will see if I can catch up with that episode before it disappears.
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I started watching Kitchen Wars too and did the same. I like learning about food, not people carrying on like pork chops.
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Just a reminder - just keep in mind that these are SYDNEY times . .!
Tonight:
Food Safari - 7:30pm
Afghan - Maeve O’Meara explores the fascinating food of Afghanistan where the guest is seen as king and beautiful feasts are prepared using age-old recipes.
Maeve joins Kabul-born food lover Ryla Smith, who shows her the many ingredients and spices used in the cuisine, while Melbourne-based Shekib Shaker reveals how tea is taken in his homeland.
Farida Ayubi shows her how to make a delicious korma - perfect with Afghan bread, while Haseeb Miazad makes a great version of the iconic rice dish, kabuli pulao.
Gourmet Farmer 8:00 p.m.
Smoker - Inspired by his recent trip to France, Matthew Evans decides to add a couple of geese to his menagerie.
While picking the geese up from a local farmer, he is distracted by a home-built cold smoker.
One of Matthew’s visions for the new farm is to experiment with various food processes, and now, inspired by the cold smoker, he wants to test out new cured products then smoke them.
Kitchen Wars with Marco Pierre White 8:30 pm
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We often hot smoke fish when we are away. Once DH set fire to the barbecue under the smoker. It was hilarious.
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Enjoyed Matthew again as , in the past I have done a lot of smoking, but hot smoking. Not quite like Cookie's DH. :D. Dried Apple wood is the very best. Must do some more.
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Just the usual reminder of the shows on SBS tonight . . if you miss anything don't forget SBS ondemand . . :D Home alone tonight in front of the TV - pizza! since I still have the little black oven still on the bench from last night . . . ;D ;D
7:30 pm (Sydney time) FOOD SAFARI
Danish - This week Maeve O’Meara explores the world of Danish food, a cuisine crafted for the cold - some dishes dating back to the days of the Vikings, others like the open sandwich smørrebrød are modern and elegant.
Maeve joins Danish chef Bente Grysbaeck who introduces her to many classic Danish flavours - from herrings to capers, rich Danish butter to some of the pickles and vegetables loved by the Danes.
Bakery owner Michael Klausen shares his treasured family recipe for rye bread and then shows some of the classic toppings for smørrebrød.
8:00 pm (Sydney time) GOURMET FARMER
Shop Special: Cheese, Saffron, Sloe Gin - Matthew and Nick’s new shop venture, A Common Ground, provides many challenges; meeting demand with a variable supply of seasonal local produce, maintaining commitment to ethically grown and prepared food whilst managing the bottom line.
The shop is not in the ideal location and a couple of new ideas are needed to increase sales and foot traffic through the doors.
They decide selling and shipping seasonal food hampers, along with diverse advertising, might just bolster profits.
8:30 pm Kitchen Wars
Marco presents the first semi-final, throwing down the culinary gauntlet to three couples from Exmouth, Goring-on-Thames and Liverpool.
They have to cook a three-course meal and serve it to 25 diners against the clock - but they need to be careful as they are given only enough ingredients to make the required number of portions.
One slip-up and they will not be able to replace the dish in question.
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I'm looking forward to tonight's shows. You are kind to give us the information GF. Thank you.
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GF, another good one. I think I have a recipe , similar, for the Danish bread.. Anyone interested.?
That Bruny Island cheese make is a real master craftsman.
Love those 2 shows.
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Cookie and chookie - glad that you're enjoying them. Thursday night is my favourite TV night!
Chookie, if it's not too much trouble - would love to see that recipe for the Danish bread!! :-*
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Will do, but some sour dough starter is a must.
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;D ;D . . ok . .. I'll try again . .!!
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GF, do you want me to post you some starter, either fresh or dried?
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Chookie - I'd really appreciate that - thank you!! I'll pm you . .
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I missed Gourmet Farmer forgot it was on and when I remembered there was only a few minutes left :( I searched on SBS until the weekend programs but couldn't see it was on again
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I doubt it Yvette.. Look at sbs on demand and you can see it there for the next week or so..
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I watch Food Safari on foxtell
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Thanks GF I found the link on the page before this one so might try and watch it later :)
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and tonight we have . .
7:30p.m (EST) Food Safari
Broome - 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.
In the backyards and kitchens of old Broome, Maeve discovers the diversity of the local indigenous food, with dishes as varied as chilli mudcrab, satay, pearl meat ceviche and a simple raw fish dish called susame, paying testament to influences from Chinese, Japanese, Filipino, Indonesian and Malaysian culture.
8:00 pm (EST) Gourmet Farmer
Breaking Down a Pig - Matthew Evans is keen to use all parts of the pig to make sure that he’s adding as much value as possible to his future porkers.
He has a plan for a ‘Breaking Down’ day, where one pig is broken down into its constituent parts, ready for cooking and preserving.
In Italy it is traditional for the whole community to join in so Matthew will be enlisting the help of his Italian friends as some familiar faces.
8:35 p.m. Marco Pierre White's Kitchen Wars
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Thanks GF won't forget this week :)
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Will definitely be watching Food Safari but don't think I have the stomach to watch Gourmet Farmer this week.
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I'll be recording it as maybe out tonight . .Think I share the same sentiments, Mich . . :-))
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I'm looking forward to all of it. ;D
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Naturally i enjoyed Food Safari being on Broome. The aboriginal guy that fed Maeve the horrid tasting fruit used to be in a lot of DH's classes when we lived up there. His sister was the best coconut tree climber ever. His name was Neville Poelina.
I enjoyed Gourmet Farmer. I saw lots of sheep etc killed as I was growing up so it didn't worry me. The only thing that made me feel yuk was the blood sausage thing with chocolate etc in it.What a waste of chocolate. I found the rest fascinating. I have never liked brawn so that was just ok. Mum used to make it when I was a kid.
I was very impressed at how they used the entire animal.
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Cookie - must have been great to have had that special connection with the program. How long were you up there?
I was out until about 10pm so watched it when I got back. I had no idea of what a wonderful background there was to Broome.
Tried to watch Gourmet Farmer, but was pretty tired and almost fell asleep. Will watch it tonight when I'm more with it . . ;D
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I certainly learnt a lot about Broome last night. It made me more interested in travelling up there, despite how expensive it is. I love Gourmet Farmer - agree Cookie about the blood sausage - does not look palatable at all. I thought it would be firmer, but because it was still runny, it looked awful! However, it was impressive that they used all of the pig and respected its lifes purpose.
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Goldfish we lived in Broome in 1976/77. Well before it was developed. It was still a very beautiful place. The lady that was at the beginning Amy Tang Wei was in my class in 1976 as a 10 year old. Her father ran and cooked in Tangs restaurant. Wings store was up there then too. When we went out to eat we had the choice of Wings, Tangs, Tongs or Fongs. There was also 4 hotels at that time. The Roebuck, The Mangrove, the Continental, and the Tropicana.
The food truck used to arrive in town once a week and when the roads were flooded we would be cut off without food for weeks.
The store had a sign saying "you are in the Kimberley now and weevils are a fact of life, get used to it "
It was very different but we really enjoyed it once we got used to the cockroaches etc.
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I haven't ever really wanted to go to Broome, feeling it's very over rated and touristy. Now, after watching Maeve eating all that delicious food, I'm planning a trip!
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MJ Broome has become over rated, touristy, expensive and lots of similar things. It does have lots of places to eat though and has done for many many years. I think the original pearl divers and crew had to have some where to eat.
It is still a very beautiful place and there is a lot to see with the tidal creeks, history, and a journey up to Lombadina, Beagle Bay, and Cape Levecque is a must. The Catholic Church in Broome has a lovely alter and the one in Beagle Bay is amazing too. The Japanese cemetery is interesting and even walking through the Broome cemetery is interesting. Robin Miller, the sugar bird lady is buried there.
You can see I love Broome.
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Goldfish we lived in Broome in 1976/77. Well before it was developed. It was still a very beautiful place. The lady that was at the beginning Amy Tang Wei was in my class in 1976 as a 10 year old. Her father ran and cooked in Tangs restaurant. Wings store was up there then too. When we went out to eat we had the choice of Wings, Tangs, Tongs or Fongs. There was also 4 hotels at that time. The Roebuck, The Mangrove, the Continental, and the Tropicana.
The food truck used to arrive in town once a week and when the roads were flooded we would be cut off without food for weeks.
The store had a sign saying "you are in the Kimberley now and weevils are a fact of life, get used to it "
It was very different but we really enjoyed it once we got used to the cockroaches etc.
Cookie - this must have been really something to catch up with these people in this way!! It sounds like this was an incredibly special experience in so many ways! Love the down to earth advice about the weevils . .!! ;D ;D
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Well, tonight's offerings are . . .
FOOD SAFARI - 7:30 pm EST
Maltese Safari - This episode explores a different take on Mediterranean cooking with the rustic delights of Maltese food.
Chef Paul Camilleri goes through the essential ingredients, and then cooks his family recipe for the national dish of rabbit stew.
Then it's time for the national snack food, pastizzi, and the national sandwich called Hobs Biz Zeit - tomato paste on crusty bread and topped with anchovies, capers and olive oil. \
GOURMET FARMER 8:00 pm EST
Cellar Door and Wine Growing Road Trip - Nick has bought himself a wine fermenter and is hoping to enlist both Matthew and Ross to make a barrel of their own vintage.
The three boys go on a Cellar Door road trip around the Tamar Valley, researching both wine varieties and wine making…also in an attempt to secure enough grapes for a barrel.
8:30 pm KITCHEN WARS with Marco Pierre White
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Thanks GF. I won't miss the first two. Maybe the last one though.
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:) Cookie.. You and me both!!
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All looks good, can't wait. thanks GF.
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sorry I didn't get this up earlier . . was out with some friends and took a lot longer that I thought I would . . . :-)) :)
7:30 pm EST
Shane Delia's Spice Journey (I believe this is the first of 10 episodes in the series)
Shane Delia’s enthusiasm for food and culture comes together in this ten-part series, as the award-winning chef and author takes a culinary journey into Middle Eastern cuisine.
Shane heads to his homeland, the old Phoenician outpost of Malta where the aromatics and spices of the Middle East mingle with European traditions of the Mediterranean.
From there, he follows Phoenician trade routes across the sea to Lebanon and the ancient port city of Tripoli, famous for its seafood, souks and sweets.
8:00 pm EST Gourmet Farmer
Beef - 50 acres of pasture is a lot of grass to manage and the local NRM, who are the group who consult on how to improve and maintain a healthy farm - have told Matthew he desperately needs to get animals to graze his grass - to regenerate it and add fertility to the soil.
Matthew researches what the best cattle would be for the farm, and how to produce the best quality meat.
Value-adding his beef means cured products such as Bresaola, or even condiments like Stout Mustard, can be sold at the Common Ground shop.
8:30 pm EST Kitchen Wars - Marco Pierre White
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thermie alert in Shane Delia's spice journey! ;D
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I'm watching it now.
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I watched Gourmet Farmer yummy steaks :)
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thermie alert in Shane Delia's spice journey! ;D
Yep - and he actually used it!! ;D Just love his kitchen!!
Don't forget, you can always catch up on these programs on SBSondemand
If anyone missed this you can watch it here up until 16th May, 2013 . . http://www.sbs.com.au/ondemand/video/28665411601/Shane-Delias-Spice-Journey
Gourmet Farmer can be seen here up until June 1, 2012 . . http://www.sbs.com.au/ondemand/video/26544707611/Gourmet-Farmer-Beef
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I would love one of those steaks with the horseradish mustard.
Gert
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Yes Gert me too
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Another good one. Love the way Shane is so creative. The TMX looked very new. I'm growing my own Horseradish and making sauce to go with roast beef. We had an aged piece of beef that looked just like the one Matthew was looking at in the butcher shop. Itcame from the Tuki trout farm in Victoria. I aged it in the fridge for 3 weeks. The visitors just about swooned. I am about to buy a couple of Wasabi roots to grow. Might make some of that Horseradish mustard. I freeze the horseradish in a little vinegar and then mix it with sour cream. Nice with salmon. Also.
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Another good one. Love the way Shane is so creative. The TMX looked very new. I'm growing my own Horseradish and making sauce to go with roast beef. We had an aged piece of beef that looked just like the one Matthew was looking at in the butcher shop. Itcame from the Tuki trout farm in Victoria. I aged it in the fridge for 3 weeks. The visitors just about swooned. I am about to buy a couple of Wasabi roots to grow. Might make some of that Horseradish mustard. I freeze the horseradish in a little vinegar and then mix it with sour cream. Nice with salmon. Also.
OMG I love Horseradish and wasabi. When is harvest? I will be over.
Gert
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Me too :D :D
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Autumn. Interestingly, you dig up the root, cut the top off, like a carrot, and replant it. Diggers, in victouia are selling both Horseradish and Wasabi plants. Mine is the cold climate one, but Diggers say theirs will stand a little warmth.
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Interesting Cookie
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. . oops!! Just remembered!!
7:30 pm EST Shane Delia's Spice Journey
Shane Delia's culinary journey into Middle Eastern cuisine continues as he explores the souks of Tripoli.
There he learns how food traditions of the ancient port city have been shaped by centuries of trade and travellers.
Shane then heads home to create his own modern day Tripoli banquet of samke harra, mougrabieh and traditional ice cream.
8;00 pm EST Gourmet Farmer
Fish - Matthew, Nick and Ross go on a sailing adventure to Maria Island on Tasmania’s east coast.
The boys learn how to sail, meet some keen fishermen, are visited by dolphins and whales, and explore Maria Island, hiking and snorkelling at the marine national park.
With wondrous views and scenery, they cook up a storm with fresh fish, abalone and local produce.
8:30 pm EST Kitchen Wars
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I remembered thanks GF
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Shane Delia's icecream had me enthralled last night. I should probably say fascinated. I didn't think I would enjoy his show but I do.
DH was out chatting last night so I started to watch Marco, but turned it off after a couple of minutes.
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I must say I'm a bit bewildered why someone like Marco would do a show like this . . . I can't watch it . . .
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Tonight's offering . . .
7:30 pm EST Shane Delia's Spice Journey
Shane Delia's culinary journey into Middle Eastern cuisine continues as he explores mountain hideouts in central Lebanon where he learns age-old methods of meat preservation from members of the ancient and mysterious sect of the Druze.
Inspired by this unique mountain cuisine, Shane heads home to create contemporary versions of the Lebanese staples awarma, kibbeh and of course hommus.
8:00 pm EST Gourmet Farmer
Feast - It’s been a year since Matthew expanded his business and bought the new farm and it’s been a steep learning curve for both him and Sadie.
Their passion to have visitors to Fat Pig Farm to share and experience their lifestyle, and taste products made from the farm, has led them to set a date for their very first open day and feast.
Though there have been many months of planning, some huge setbacks put them on the spot and have them foraging for alternative products from their farm and the surrounding area.
8:30 pm EST The Spice Trip
Mexico: Chillies - Chef Stevie Parle and spice blender Emma Grazette embark on a vibrant, colourful and spice-filled journey around the world.
Adding spice is the easiest and quickest way to transform a simple dish from mundane to sensational.
The pair go to some of the most exotic countries on Earth to meet the experts who grow spices and use them every day.
In the first episode, Stevie and Emma head to Oaxaca, Mexico, where chillies go back thousands of years and every local is an aficionado.
(From the UK) (Food Series) (Part 1 of 6) G CC
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FOOD
8:30PM - 9:30PM
Closed Captions
United Kingdom
SBS OnDemand
Available after broadcast
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Thanks GF am looking forward to Gourmet Farmer :)
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Thanks GF, also looking forward to my one night of TV.
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I plan to twist the TV round, get my pillow and rest on the bed as I watch these tonight. I just hope I don't go to sleep, bobbing around on the ocean fighting fish is tiring.
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I plan to twist the TV round, get my pillow and rest on the bed as I watch these tonight. I just hope I don't go to sleep, bobbing around on the ocean fighting fish is tiring.
Oh, Cookie - that sounds so wonderfully relaxing! But even if you do fall asleep (woman after my own heart!! ;D ;D) you can always catch up on SBSondemand later. . . :D :D
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I plan to twist the TV round, get my pillow and rest on the bed as I watch these tonight. I just hope I don't go to sleep, bobbing around on the ocean fighting fish is tiring.
. Sounds like heaven, Cookie.
Love how Shane respects the culture of the people he visits. Don't really like what he does to the recipes when he gets home.
Last week he turned a ME dish into Asian.
Spice one interesting. Not a Chilli fan, but enjoyed the places visited.
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Did you stay awake Cookie?
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Yes I did.
I loved learning about the chillies and would like to try the largish smoky brown ones. I wasn't enthralled with the presenters though.
Has anyone tasted nettle soup ?
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No nettle soup doesn't sound very enticing :)
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Had nettle sauce on pasta in Italy. Just like spinach. Very good for you.
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No nettle soup doesn't sound very enticing :)
It stinks Yvette :P
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I don't think that there can have been much in the sauce as I remember it being OK.
Not like the squid ink. yuk. We all had black teeth.
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I think you need young "green" nettles for it to taste good Chookie. ;)
Never had squid ink and never want to either :D :D
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DH and I just watched Shane Delia - we record it and then watch it together, usually on a Sunday evening.
We love Shane. :D
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I also wondered what that nettle soup would have been like. Seems unappetising to me, but I guess you have to try something before you dismiss it. That is why it is great to go to things like that, because you are given the food and you get to try food you ordinarily would not order at a restaurant. I also enjoyed learning about the chillis in the show after GF.
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Tonight's programs . . .
7:30 pm EST Shane Delia's Spice Journey
Shane Delia's culinary journey into Middle Eastern cuisine continues as he travels to the Bekka Valley and visits the ancient temple of Bacchus, the god of fertility.
Here he stops at Lebanon's finest vineyards and learns about the art of Arabic winemaking.
After dropping in on local farmers to taste some traditionally cured meats, Shane heads back to his Melbourne kitchen where it’s mezze time.
8:00 pm EST The Little Paris Kitchen
In this six-part series, food writer and cook Rachel Khoo demonstrates her imaginative flair for the cuisine of Paris.
From her tiny Parisian kitchen, Rachel proves that simple cooking can produce sensational results.
In the first episode, Rachel cooks up her unique take on a croque madame, conjures up some wonderful madeleine cakes, shops in the Moroccan part of the capital's oldest food market and explores the city's rooftops to find honey created by Parisian bees.
8:30 pm EST The Spice Trip
Zanzibar: Cloves - Chef Stevie Parle and spice blender Emma Grazette embark on a vibrant, colourful and spice-filled journey around the world.
In this episode, Stevie and Emma travel to Zanzibar to rediscover the magic of cloves.
They make a mulled wine oxtail stew, and orange, clove and polenta cake, and grilled fish with hot fruit salsa.
On the island of Pemba, they find plantation workers who harvest their crop forty feet in the air in the company of fierce biting ants.
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Can't watch tonight as we are at DD and puppy has chewed up the remote control. Will catch up later.
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Too funny.
Gert
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I saw Shane cooked the eggs in a water bath at 64C for 45 mins. Do you think you could do something similar in the TMX, with the eggs in the basket and covered by water?
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It would be worth a try. They looked perfect.
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Can't watch tonight as we are at DD and puppy has chewed up the remote control. Will catch up later.
;D ;D What is it with pups and things technical?? When our now 13 year old terriers were pups they chewed through the tv cable, and the computer cables , , , ,I suppose the leads were soft and chewy but it took quite a bit of fixing!! ;D ;D
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Tonight on SBS
7:30pm EST Shane Delia's Spice Journey
Shane Delia’s culinary journey into Middle Eastern cuisine continues as he visits the twin port cities of Sidon, where the beautiful people play and pop-up restaurants cover the beach.
Shane then travels into the hills to visit an area devastated by bombs but which now produces some of the best goats’ cheese in Lebanon.
Back at Maha, he concocts a menu using Lebanon’s signature spice mix, Zaatar.
8:00pm EST The Little Paris Kitchen
Food writer and cook Rachel Khoo invites viewers into her tiny Paris kitchen as she brings her creative touch to classic and modern French cuisine.
In this episode, Rachel crafts baguettes with a master Parisian baker, puts her twist on the traditional beef bourguignon and creates an irresistible chocolate sponge, oozing with salted caramel.
8:30pm EST The Spice Trip
Cambodia: Black Pepper - Chef Stevie Parle and spice blender Emma Grazette travel to Cambodia, where black pepper is considered the king of spices.
There they discover the berries of the pepper vine have much more to offer for cooking at home than people realise.
In Phnom Penh's markets they learn how residents of the ex-French colony use black pepper on Gallic-influenced street food.
Stevie and Emma also create their own fiery chicken curry, green peppercorn prawns, and a delicious strawberry and pepper ripple ice cream.
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I'm afraid I am not into these cooking shows as much as the last lot. I do watch them though.
Thanks for the update and reminder GF.
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Kind of feel the same way Cookie.. The first lot were good (kitchen wars notwithstanding)
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I'm still enjoying them. Wish they were not all on the same night. Inspired to make my Pepper and Sage Risotto again. Enjoying Rachel and the trips around Paris. Reminds me of our last trip when we had a flat and shopped locally.
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Missed it all, every episode, hoping I can urchase on Apple TV.
Evenings are mad here at times, dinner about 6.30, then clearing up home work etc.
:)
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Having said what I said before, I must say now that I did enjoy last night's programs . .more than last week. Glad, too, I recorded them so I can watch them again at leisure. (TV screen is a little larger than the PC ;D) I was taken with the trout dish in the Little Paris Kitchen and would love to try it at some time . .
I thought the name rang a bell - was it some time ago I think it was Maddy who brought out attention to this book . . .
http://www.amazon.com/The-Little-Paris-Kitchen-Classic/dp/1452113432
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Hally you could try catching them on SBSon demand . .
http://www.sbs.com.au/food/videos
The videos are usually available for around 7-14 days . .
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Long weekend here, so some time, thank you :)
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Also if you type in Rachel Khoo, in Google you can find some of the recipes.
GF you can cook the trout in the Varoma, in a similar manner.
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Thanks Chookie - didn't think of that - thank you!!
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Thanks chookie. Just did, some lovely recipes one uses my fav cheese reblochon, which i cant get here n perth, its a wonderful french cheese :)
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Glad to hear someone else caught Rachael Khoo's program last night. I haven't seen it before but wow, talk about swoon . . . the Moelleux au chocolat ??? Recipe here. http://www.parislovespastry.com/2013/01/moelleux-au-chocolate-chocolate-lava.html (http://www.parislovespastry.com/2013/01/moelleux-au-chocolate-chocolate-lava.html)
I wondered if Bron's Dulce de Leche [http://www.forumthermomix.com/index.php?topic=890.0 (http://[http://www.forumthermomix.com/index.php?topic=890.0) maybe similar to the salted caramel injected into the middle.
Cheers TimTam
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Nice to hear from you Helen. ;D
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Hi Elizabeth :) I know it's been a while since I've posted :-)) but I pop in quite often for a read ;D
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Hi Elizabeth :) I know it's been a while since I've posted :-)) but I pop in quite often for a read ;D
Good, I often think of the kindness you did in sorting out the 'dogs breakfast' I had created with my KFC recipe. ;D
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Tonight's offerings . . . .
7:30 pm EST Shane Delia's Spice Journey
Shane Delia's culinary journey continues as he travels to Beirut where, despite the visible scars of the recent civil war, a vibrant food scene is driving a renaissance in Arabic cuisine.
Shane visits one of the oldest refugee camps in the world to learn a traditional Palestinian dish, explores the Armenian region of the city and of course samples some of Lebanon’s finest falafel.
Shane wraps up his Lebanese experience by using his skills and experiences to create an inspired feast of ‘dude food’.
8:00 pm EST The Little Paris Kitchen
This week food writer and cook Rachel Khoo puts her twist on the classic French cassoulet by transforming it into a soup, and bakes a sumptuous yet unusual cake made from pistachio and goat's cheese.
Rachel takes a trip to an award-winning Parisian cheese shop and makes a daybreak visit to Rungis - the world's largest wholesale food market - to produce steak tartare for a group of demanding French butchers.
8:35 pm EST The Spice Trip
Nutmeg - Chef Stevie Parle and spice blender Emma Grazette head to the Caribbean island of Grenada and learn that the country's main export, dubbed 'black gold' by locals, is believed to add more than just flavour to food.
Grenadians not only use nutmeg daily in food, it also symbolises national pride, virility and even life itself.
Stevie and Emma also create nutmeg roast chicken with squash and spinach, fiery jerk spiced pork, and buttermilk puddings with honey nutmeg peaches.
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Almost forgot it was Thursday . . . Not too sure what the problem was, but it took me over 20 minutes to get onto the SBS website tonight . . but all good now . .Tonight should be very interesting - well, at least for me . . ;D ;D ;D Love Persian cuisine and guest where Shane is off to tonight . .
7:30 pm EST Shane Delia's Spice Journey
Shane Delia's culinary journey across the Middle East continues as he travels to Iran, home to one of the world's most influential cooking traditions - Persian cuisine.
From the Arabic and African spice coasts of the Persian Gulf, Shane travels inland to Shiraz, city of pomegranates, walled gardens and Persian haute cuisine.
En route, Shane visits the ancient city of Persepolis, site of the world's oldest surviving menu.
8:00 pm EST The Little Paris Kitchen
Food writer and cook Rachel Khoo demonstrates her imaginative flair for the cuisine of Paris.
In this episode, Rachel rustles up sticky chicken, coated with a delicate lavender and lemon glaze.
She also displays her pâtisserie skills with a batch of zesty grapefruit and pepper meringue tartlets.
In the style of a true Parisian, Rachel take a trip to the French seaside town of Trouville, where a local fisherman treats her to succulent scallops in a creamy mustard mayonnaise.
8:35 pm EST The Spice Trip
Turkey: Cumin - Chef Stevie Parle and spice blender Emma Grazette head to Turkey to discover the secrets of cumin.
In Istanbul, Stevie and Emma explore Europe's biggest spice market and learn new ways to cook with cumin.
Heading east, the pair join women workers in the cumin harvest and experience the extraordinary hospitality of the local village.
Inspired by the journey, Stevie and Emma cook Turkish pizza, steak with grilled vegetables and cumin yogurt, and a delicious pistachio, rose and black cumin cake.
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GF, missed this last night but will certainly have to catch up. Really enjoy Rachels cooking, and we are going to Turkey in 2 months time so very interested in the spice markets.
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Chookie - don't forget you can see these on SBS ondemand . .
http://www.sbs.com.au/ondemand/about/#/Menu/Programs/Food/Latest
I was really tired last night and unfortunately. although I caught some of it . missed a lot - but I did record all three shows to watch later.
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Tonight's programs . . (couldn't post earlier . . late home from work . . :-)))
7:30 pm EST Shane Delia's Spice Journey
Shane Delia's culinary journey across the Middle East continues in Iran as he takes to the silk road to meet nomads that have been keeping ancient methods of bread making alive.
Shane visits the largest saffron farms in the region and crosses a desert to the hottest city in Iran to taste pashmak - the original fairy floss.
8:00 pm EST The Little Paris Kitchen
In this enticing episode, Rachel Khoo serves the lightest of desserts - îles flottantes - where delicately poached meringues drift on the creamiest vanilla custard.
She samples exquisite Normandy oysters at a stall offering five succulent varieties, then prepares gourmet garnishes with a Parisian chef.
Finally, Rachel visits one of Paris's finest street markets in search of the best possible vegetables.
She is looking for succulent beetroot for her superb lentil and goat's cheese salad.
8:35 pm The Spice Trip
India: Cinnamon - In the final episode, Stevie Parle and Emma Grazette visit the southern Indian state of Kerala, where many families grow cinnamon trees in their gardens and use the spice with fish, fruit, curries, and as an offering to the Hindu gods.
The pair join a family of cinnamon peelers and track down one of the region's best home cooks, before creating their own menu of braised chicken with preserved lemons, ricotta and cinnamon hotcakes, and a Keralan fish curry.
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Another good session. Think Shane did better in his kitchen this time. Liked the look of Rachel's chicken soup, and have often made the floating Islands. Thanks again , GF for the reminder.
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7:30 pm EST Shane Delia's Spice Journey
Shane Delia's culinary journey across the Middle East continues as he travels from Isfahan, the ancient capital of Persia to Tehran, capital of contemporary Iran.
From the ancient city of minarets, palaces and mosques to funky teahouses of the modern city, Shane discovers a very different culture.
His preconceptions about Iran thoroughly challenged, he returns to his kitchen to attempt the famously tricky Persian rice.
(Commissioned by SBS) (Food Series) G CC
8:00 pm EST The Little Paris Kitchen
Food writer and cook Rachel Khoo plays the perfect hostess in her petite Paris kitchen for the final time.
She serves a classic quiche lorraine with a rich creamy filling and melt-in-the-mouth pastry.
Rachel also fulfils an all-time desire by turning her hand to crêpe making with a Parisian street vendor, to produce the city's most famous snack.
Plus, she visits a Vietnamese restaurant to explore the latest Asian food trends that are finding fans in Paris.
(From the UK) (Food Series) (Final) G CC
8:35 pm EST Heston's Feasts
Chocolate Feast - Top chef Heston Blumenthal sets out to reinvent famous past or imagined feasts for celebrity diners.
Tonight, Heston explores the 1960s, an amazing age of food experimentation, with a Charlie and the Chocolate Factory feast for star guests, including actress Tamsin Egerton and singer Mica Paris.
The menu features lickable wallpaper, psychedelic duck a l'orange and a magic mushroom woodland dish.
(From the UK) (Food Series) (Rpt) M (L,S) CC
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Thanks GF. I'll be there :D
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Tonight . .
7:30 pm EST Shane Delia's Spice Journey (final in the series)
Having travelled close to 2000 kilometres on his journey across the Middle East and gained glimpses into 2000 years of Persian culinary history, Shane Delia arrives in Iran's north, which borders Turkey and the Caspian Sea and where the food influences are very Ottoman.
Here Shane visits the world's oldest covered bazaar.
(Commissioned by SBS) (Food Series) (Final) G CC
8:00 pm EST Luke Nguyen's Greater Mekong
Chef Luke Nguyen takes a culinary journey across the Greater Mekong region of Southeast Asia as he travels to three of the six countries that make up this region: Yunnan Province in China, Myanmar and Thailand.
Beginning in south-west China, Luke explores the food cultures and centuries-old traditions of Yunnan Province, from the Naxi people of Lijiang to the Dai communities of Xishuangbana.
(Commissioned by SBS, in English and Mandarin) (Food Series) (Rpt) G CC
8:30 pm EST Heston's Feasts
Fairytale Feast - Top chef Heston Blumenthal sets out to reinvent famous past or imagined feasts for celebrity diners.
Tonight, Heston makes a fairytale meal featuring a Cinderella pumpkin, a stuffed boar's head inspired by Snow White, and an edible Hansel and Gretel house for pudding.
His guests include actress Fay Ripley and broadcaster Hardeep Singh Kohli.
(From the UK) (Food Series) (Rpt) M (A,L) CC
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Shame Little Paris Kitchen has finished. DH and I really enjoyed that. Looking forward to Heston's show. Who can resist a fairytale?
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Shame Little Paris Kitchen has finished. DH and I really enjoyed that. Looking forward to Heston's show. Who can resist a fairytale?
Agree Michele. Loved watching her shopping in the Paris markets.
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Tonight's offering - I must admit my favourites have finished . . the repeats I've seen before and have no idea about the new one - Food Factory ???
7:30 pm EST Food Factory: Supersized
Just Add Water - Food writer Stefan Gates is on a mission to discover the secrets behind mass-produced supermarket food - by making his own from scratch.
Does instant soup contain real tomatoes, and how much sea water do you need to make sea-salt? Stefan challenges Anton du Beke and Jodie Prenger to make rival bottles orange squash but whose will go in the basket and whose will go in the bin? (From the UK) (Food Series) (Part 1 of 6) PG CC
8:00 pm EST Luke Nguyen's Greater Mekong
On this leg of his culinary journey across Southeast Asia, Luke discovers the unique flavours and food traditions of the Bai and Yai people in the historic Chinese towns of Dali and Shaxi.
There, Luke experiences the best fishing of his life with the help of specially trained Cormorant birds.
Travelling further north, Shaxi locals charm Luke at their bustling town market and a village elder proffers tips on how to cook his best-loved banquet dish.
(Commissioned by SBS, in English and Mandarin) (Food Series) (Rpt) G CC
8:30 pm EST Heston's Feasts
Heston's Titanic Feast - Top chef Heston Blumenthal sets out to reinvent famous past or imagined feasts for celebrity diners.
Tonight, Heston lays on an adventurous Edwardian feast worthy of being served on the Titanic.
The menu features an Antarctic roll served on edible snow, inspired by Scott of the Antarctic, and a camel burger, inspired by Lawrence of Arabia.
(From the UK) (Food Series) (Rpt) G CC
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. . . or of course, there's River Cottage Australia 8:30 pm EST on the Lifestyle channel . . ;)
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The food factory sounds good. I know I will still be awake for that one too. :D
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Didn't like Food Factory. Not my kind of show. Miss Rachel Khoo. GF thanks for the reminder.
Have had our own special experience in Vietnam. We were on one of the first planes, from Australia, to go in after the war. Quite an experience. Fascinated by the French pastries and bread. Luke's programme looks pretty sanitised compared with our experience.
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Oops . . forgot it was Thursday . . .
7:30pm - EST Food Factory: Supersized
Ready-To-Eat-Wheat - Stefan Gates is on a mission to discover the secrets behind mass-produced supermarket food - by making his own from scratch.
Why does dried spaghetti keep so long, and why do supermarket sandwiches stay soft in the fridge? Stefan challenges MasterChef's John Torode and Lisa Faulkner to make rival 'Wheaty Breakfast Bricks' but whose will go in the basket and whose will go in the bin? (From the UK) (Food Series) (Part 2 of 6) PG CC
8:00 pm EST Luke Nguyen's Greater Mekong
Chef Luke Nguyen continues his culinary journey across the Greater Mekong region of Southeast Asia.
Travelling in China's Yunnan Province, Luke reaches the fabled town of Lijiang where the nightlife reigns and a Naxi 'aunty' teaches him how to cook a local speciality.
Amid curious marketplace spectators, Luke catches a fish with his bare hands and puts his skills to the test, cooking a local-style barbequed carp for the first time.
(Commissioned by SBS, in English and Mandarin) (Food Series) (Rpt) G CC
8:30 pm EST Heston's Feasts
Heston's Gothic Horror Feast - Top chef Heston Blumenthal sets out to reinvent famous past or imagined feasts for celebrity diners.
Tonight, Heston creates a banquet based on favourite 19th century horror novels like Dracula and Frankenstein, including blood risotto and an edible monster, and polished off with an appetising graveyard for dessert with edible breasts.
(From the UK) (Food Series) (Rpt) PG (A,N) CC
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Might watch food factory.
How's work going GF?
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Good thanks, Mich . .this particular job suits me down to the ground as it's actually as a classroom assistant - and it's only until the end of the year. .They get an experienced teacher and I get all the perks of enjoying being with the children doing fun things - cooking tomorrow ;D - one on one tuition etc etc . . without all the reports, meetings, and extraneous paperwork etc. . it's a win win situation! There is no way I could go back to being a full time classroom teacher - even the thought of what that job has sadly become, particularly over the last few years, is enough to give me the heebie jeebies ???
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Sounds a great compromise GF . Teaching certainly has changed just as nursing and not always for the better of the students nor the patients.
Gert
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I'm glad you are enjoying it GF and as long as it isn't as stressful as before. Not worth dreading going to work.
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It's fine, Mich . . but three days is quite enough! ;D ;D ;D
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tonight on SBS
7:30 pm EST Food Factory: Supersized
Melt in the Mouth - Stefan Gates is on a mission to discover the secrets behind mass-produced supermarket food - by making his own from scratch.
Why do cheesy puffs melt in the mouth, and why does bubbly chocolate melt faster? Stefan challenges Esther Rantzen and Rebecca Wilcox to make rival chocolate covered honeycomb bars, but whose will go in the basket and whose will go in the bin? (From the UK) (Food Series) (Part 3 of 6) G CC
8:00 pm EST Luke Nguyen's Greater Mekong
Continuing through China, Luke Nguyen journeys to Xishuangbana, where China meets Southeast Asia, to experience Dai culture and cuisines and try the acquired tastes of the famous tea horse trail.
Trekking through mist covered tea plantations where he is to cook sweet tea dumplings, Luke is invited to a nearby village where he learns the method for preserving tea, sampling some that has been buried in the ground for over a year.
(Commissioned by SBS, in English and Mandarin) (Food Series) (Rpt) G CC
The controversial drama "Better Man" is on at 8:30 - 10:30pm . . not sure I could bring myself to watch that one . . . .
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GF, thanks again.
Also , not watching Better Man.
What age kids are you working with.?
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Hi Chookie . . at the moment 6-9 year olds (Montessori schools have composite classes in three year age groupings, 3-6, 6-9, 9-12) Most of my experience has been with the younger group - love working with them, but now that comes under Early Childhood in with long day care and every other care and the hoops you have to jump through for the National Quality Framework just wore me out. I've taught the primary age before and have even caught up with some of the children I taught as 3 year olds . . .so quite enjoying being back without the stress levels rising! I looked at one of the teachers today and this is week 2 . . . the poor woman looked like it was week 10 of term 4 . . .
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Thanks for the info, GF. Unless you have actually been in the classroom you have no idea of the stress.
Those littlies are very lucky to have you there in a support capacity.
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I can only imagine the stress of teaching composite classes. There is such a difference in in teaching a 6yr old to a 9yr old.
Hopefully the classes are small and can cater to their needs, as you would expect putting your child in this specialised education.
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Teaching is one of the hardest jobs and can be one of the most rewarding. Pity there is so much politics involved .
Gert
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Teaching is one of the hardest jobs and can be one of the most rewarding. Pity there is so much politics involved .
Gert
Too true. I loved teaching but all the book work and politics wore me out. GF friends told me I looked 10 years you ger after I had been retired for about 6 months. I must have looked bad before. :-X :-\
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7:30 pm EST Food Factory: Supersized
Frozen - Stefan Gates is on a mission to discover the secrets behind mass-produced supermarket food - by making his own from scratch.
Why are coffee granules frozen at the factory, and why must peas be frozen fast? Stefan challenges BBC Breakfast's Carol Kirkwood and Chris Hollins to make rival multi-coloured ice lollies, but whose will go in the basket and whose will go in the bin? (From the UK) (Food Series) (Part 4 of 6) G CC
8:00 pm EST Luke Nguyen's Greater Mekong
Journeying south to Myanmar, Luke uncovers the little known foods and flavours of the former capital, Yangon.
Here he begins his culinary education by learning the art of making the famous Mohinga with one of the city’s lively Mohinga experts.
Luke also tries his hand at making rice paper sheets the traditional way at 17th street market, and cooks a traditional Burmese prawn curry that is described by locals as being oily, delicious and a little spicy.
(Commissioned by SBS, in English and Burmese) (Food Series) G CC
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GF, are you free tomorrow night? Yvette is trying to give away her ticket to Tennia's class.
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Mich - that would be wonderful, but I can't make it - I'm really sorry!! Really looking forward to a full "debrief" on Wednesday, though!!
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Looks like Djinni will be able to take up Yvette's offer. Look forward to seeing you on Wednesday ;D
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7:30 pm Food Factory: Supersized
Convenience - Stefan Gates is on a mission to discover the secrets behind mass-produced supermarket food - by making his own from scratch.
Why do some pizzas contain 'fake cheese', and how horrible is dog food? Stefan challenges One Show regulars Lucy Seigle and Mike Dilger to make rival versions of ready-made custard, but whose will go in the basket and whose will go in the bin? (From the UK) (Food Series) (Part 5 of 6) G CC
8:00 pm Luke Nguyen's Greater Mekong
Luke Nguyen ventures to the Shan State where entire villages and kilometres of tomato farms float upon Inle Lake.
There he experiences the warm hospitality of the Shan people when he is invited into a family home to learn the secret behind making chickpea tofu noodles.
While admiring the skills of Inle Lake's renowned leg-rowing fishermen, Luke prepares some crispy spring onion fritters to enjoy with a cold local beer.
(Commissioned by SBS, in English and Burmese) (Food Series) (Rpt) G CC
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7:30 pm EST Food Factory: Supersized
Sugar Rush - Stefan Gates is on a mission to discover the secrets behind mass-produced supermarket food - by making his own from scratch.
Do energy drinks really work, and why is some honey runny? Stefan challenges Food show hosts Simon Rimmer and Tim Lovejoy to make rival bags of sugar from sugar cane and sugar beet, but whose will go in the basket and whose will go in the bin? (From the UK) (Food Series) (Final) G CC
8:00 pm EST Luke Nguyen's Greater Mekong
Luke hikes to the hill tribe villages of the Shan State and the township of Keng Tung, where he cooks some unusual delicacies and local marketplace favourites.
There he teams up with Aye, an Anh Shaman, to make an aromatic dried beef dish, before meeting Maypear of the Paluang people to cook her favourite salad.
Inspired by the flavours and smells of the local marketplace, Luke creates a textural pork dish wrapped in bamboo.
(Commissioned by SBS, in English and Burmese) (Food Series) (Rpt) G CC
8:30 pm EST Heston's Feasts
Heston's 70s Feast - Top chef Heston Blumenthal sets out to reinvent famous past or imagined feasts for celebrity diners.
Tonight, Heston goes 70s retro, plundering the technicolour wonderland of his boyhood culinary experiences for a feast featuring savoury ice lollies, a luxury school dinner of spam fritters, lumpy mash and cabbage, and a flying dessert.
(From the UK) (Food Series) (Rpt) G CC
On another channel - Lifestyle - at 8:30 pm is the River Cottage Australia which now I wish I had seen more of . . . .
Episode 8
Series 1 · Episode 8
It’s been nearly four months since Hugh returned to River Cottage in the UK to let Paul to go it alone. But now he’s back, and he’s amazed at what he finds. Where there used to be rundown enclosures and sheds, there are now homes for chickens, ducks, pigs and a dairy cow. The vegetable beds they laid out together are now a mass of leafy winter greens, and the citrus grove is thriving. They decide to harvest what they can as a starting point for a huge community cook-up they’ve got planned. But they’ll need more food to feed the hungry throng. At the beach, Paul instructs Hugh in the fine art of beach-worm catching – but will they be able to catch the bait, let alone enough fish for a feed? And as they prepare for their final feast, the pair reflect on the journey so far. The seeds of River Cottage Australia have well and truly been planted, and the future looks bright indeed.
15 August: 8:30pm on LifeStyle Channel
16 August: 10:30am on LifeStyle Channel
17 August: 12:00pm on LifeStyle Channel
17 August: 10:30pm on LifeStyle Channel
18 August: 8:30am on LifeStyle Channel
18 August: 6:30pm on LifeStyle Channel
19 August: 5:40pm on LifeStyle Channel
20 August: 9:30pm on LifeStyle Channel
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7:30 pm EST Thursday, Madhur Jaffrey's Curry Nation
Kicking-off her road trip through the Great British Curry Nation, Madhur Jaffrey discovers how Indian food has been both standardised and absorbed into UK pub culture, but also given exciting new flavours and approaches.
(From UK, in English) (Food Series) G CC
8:00 pm EST Thursday Luke Nguyen's Greater Mekong
Luke makes it to the town of Chiang Khong in northern Thailand, where he literally catches the ingredients for his traditional Tom Yum fish soup and tasty northern-style frog curry.
Mr Ta, a Mekong fisherman, takes Luke out onto the river where they pull in a 10-kilogram fish for Mr Ta's special Tom Yum recipe.
Luke then gets muddy catching frogs to cook for the hard working rice farmers' lunch, and later chops down a bamboo tree to use as a cooking utensil for his pork dish.
8:30 pm EST Thursday Heston's Feasts
Heston's 80s Feast - Top chef Heston Blumenthal sets out to reinvent famous past or imagined feasts for celebrity diners.
Tonight, Heston returns to the 1980s, cooking up sake champagne in a giant mobile phone with edible sushi money, the ultimate toasted sandwich, a power lobster in the microwave, and a weightless floating dessert combining vienetta and tiramisu.
(From the UK) (Food Series) (Rpt) G CC
(Commissioned by SBS, in English and Thai) (Food Series) (Rpt) G CC
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GF the River Cottage Australia series was very good I enjoyed it.
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Hi Yvette- yes, I enjoyed what I saw of it, too! Just wish I'd seen more of it. I'll be keen to see next year's episodes . .
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GF you will probably find they will repeat the series again soon on foxtel.
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Tonight . .
7:30 pm EST Madhur Jaffrey's Curry Nation
Madhur Jaffrey travels through Britain restaurants that are creating exciting new dishes, places of worship where traditional curries are served daily, and the homes of British South Asians.
#SBSfood
[b]8:00 pm Luke Nguyen's Greater Mekong[/u][/b]
Travelling in northern Thailand, Luke arrives at the mountainous Mae Salong where he prepare a rustic tomato dish with Apear, an Aka grandmother.
Getting off the beaten track, Luke sets up kitchen in a banana forest where he creates a jungle chicken curry.
Luke then travels further up the mountainside to the Royal Project where he prepares an aromatic pork hock, and learns how the Thai King helped local farmers change from growing opium crops to farming sustainable produce.
(Commissioned by SBS, in English and Thai) (Food Series) G CC
8:30 pm EST Heston's Feasts[/u]
Heston's Ultimate Feast - Top chef Heston Blumenthal sets out to reinvent famous past or imagined feasts for celebrity diners.
Tonight, Heston picks his favourite dishes from his first series of Feasts, including meat fruit from the middle ages, a mesmerising mock turtle soup from his trippy Victorian Feast, an ejaculating cake from ancient Rome, and an edible monster from the times of Henry VIII called a cockentrice.
(From the UK) (Food Series) (Final) (Rpt) M (S) CC
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Sorry - have missed a couple of weeks . . . . thought you might like the new 8:00pm program where Adam Liaw takes a "culinary tour" through Japan . .
7:30 pm EST Madhur Jaffrey's Curry Nation
Bangladeshi - Bangladeshis traditionally ran most British high street curry houses.
In this episode, Madhur learns what Bangladeshis really eat at home and discovers very different dishes to the ones so often served with a pint in a pub.
(From the UK) (Food Series) G CC
8:00 pm EST Destination Flavour - Japan
Adam Liaw is taking food lovers on a journey of culinary discovery through Japan.
Adam heads to Hokkaido, known by Australians for its snow, but to the Japanese it is a gourmet paradise known for extraordinary cold-water seafood and dairy farming.
Adam meets a dairy farmer who, with only 35 cows and his wife’s cheesecake recipe, turned their tiny farm into a multi-million dollar business.
Hokkaido may be remote, but the northern island has more than 60 Michelin-starred restaurants and the food culture here is as strong as anywhere in the world.
(Commissioned by SBS) (Food/Travel Series) (class TBA) CC
8:30 pm EST Heston's Fantastical Food
Sky High '99 - World-renowned chef and culinary mad scientist Heston Blumenthal is going supersized as he creates amazing, gigantic versions of some of the most loved foods.
In tonight's episode, Heston focuses on the ice cream van, a great British tradition that provided the soundtrack to so many childhoods, and the frozen treats every kid dreams of.
(From the UK) (Food) G, CC
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Thank you.
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Thank you for the reminder GF :) I actually got to watch Heston tonight because of your reminder :) not sure I'll be a regular viewer of his show as I just kept thinking about the food waste :(
I'll try to be more organised next week and watch the earlier shows :)
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7:30 pm EST Madhur Jaffrey's Curry Nation
Nepalese Sunday Lunch - The Nepalese community in Aldershot is Britain’s newest South Asian community.
This episode, Madhur Jaffrey explores their cooking with Pemba Lama, one of the Gurkha regiment’s Master Chefs.
(From the UK) (Food) G CC
8:00 pm EST Destination Flavour - Japan
After simmering in one of the Tohoku region's famous hot springs, Adam Liaw attempts a world gluttony record: devouring 500 bowls of Soba noodles.
Adam finds his sea legs with the fishing family who caught Japan's 'million dollar tuna', and then meets a man who lost his soy sauce factory in the 2011 tsunami but managed to save the lives of his workers.
(Commissioned by SBS) (Food Series) G C
8: 30 pm EST Heston's Fantastical Food
Big Brew - World-renowned chef and culinary mad scientist Heston Blumenthal goes supersized as he creates gigantic versions of some of the most loved foods.
This episode, Heston celebrates the tea break by making the world's biggest packet of biscuits, the largest pyramid tea bag and a drink containing the flavours of cucumber sandwiches and Victoria sponge.
(From the UK) (Food) G CC
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Although I'll still be watching these if I'm home, I'm afraid they don't have the same "pull" for me that Food Safari, Gourmet Farmer, and especially the Yotam Ottolenghi series had . . . .anyway, having said that, tonight . . .
7:30 pm EST Madhur Jaffrey's Curry Nation
Southall Punjabis - Madhur Jaffrey explores Britain's best known South Asian community, the Punjabi area of Southall in North West London.
She also samples delicious Sikh home-cooked favourites.
(From the UK) (Food Series) G CC
8:00 pm EST Destination Flavour - Japan
In his wife's hometown, Adam Liaw uncovers the secrets to superb sake, samples some of the world's best sushi and prepares a classic Japanese dish with his mother-in-law.
#DestFlavSBS #SBSfood
8:30 pm EST Heston's Fantastical Food
Giant Sweet Factory - This episode is all about the sweets, as Heston celebrates the sugary stuff in a big way.
He attempts to create the greatest pleasure of childhood, by making his own Willy Wonka-inspired giant sweet shop.
(From the UK) (Food Series) G CC
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Sorry - running late tonight . .
7:30 pm EDT Madhur Jaffrey's Curry Nation
Punjabis Of Scotland - Madhur road-trip takes her to Scotland, where she discovers haggis curry in Glasgow and visits a community cafe selling home-cooked Punjabi recipes in Edinburgh.
(From the UK) (Food Series) G CC
8:00 pm EDT Destination Flavour - Japan
After meeting a former baseball prodigy who now devotes his life to making matchless miso, Adam Liaw catches up with an extraordinary 74-year-old woman who still free-dives for abalone.
Adam samples a challenging dish of Nagoya chicken sashimi; he then fries the perfect Wagyu steak – the product of cattle that arguably eat better food than most humans.
(An SBS Production) (Food Series) G CC
8:30 pm EDT Heston's Fantastical Food
Pub In A Pie - Culinary and scientific chef Heston puts the fun back into pub grub, building a giant, edible pie and turning it into a fully functioning public house.
He also makes a billiard table from cod, tartare sauce and pea mousse with pickled egg billiard balls.
With pubs appearing to be in decline, with around 18 locals a week shutting their doors for good, Heston is on a mission to put the fun back into pub life.
(From the UK) (Food Series) PG CC
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I missed last night as we watched Jennifer Byrne interview Tim Winton.
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I was watching the Indian doctor on 7 two
Gert
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I am enjoying watching The Great Bristish Bake Off. Anyone else watching this show?
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We're watching the Great British Bake Off - it's mine and my DH's favourite show at the moment.
Yes my DH who has probably never baked anything in his life, loves this show.
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I am watching it too and enjoying it. Can't believe how much food gets dropped on the floor!
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I'm watching it too and I really like it. I especially like how you get a bit of information on the foods and their history. I think it is far more professional than the Aussie one was.
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I also prefer the British to the Australian version.
I really want to make Ryan's (?) key lime and ginger pie...he uses stem ginger. Is this crystalline ginger?
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Found Ryan's Key Lime Pie from the series for you courton ;)
Key Lime Pie (http://www.bbc.co.uk/food/recipes/key_lime_pie_53484)
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You are a gem CC! Just gorgeous! :-*
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I'm watching it too and I really like it. I especially like how you get a bit of information on the foods and their history. I think it is far more professional than the Aussie one was.
I agree. Didn't realise you could blow up a mill with flour!
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7:30 pm DST Madhur Jaffrey's Curry Nation
Pakistanis - The Pakistanis are well established in British Culture and in this episode, Madhur Jaffrey explores two favourite dishes - spiced meats, and what is considered a true Biryani.
(From the UK) (Food Series) G CC
8:00 pm DST Destination Flavour - Japan
Adam Liaw hits the packed streets of Tokyo in the midst of cherry blossom season, finding fabulous food in places so small that four is a crowd.
A master chef shares the secrets of his donburi – a staple of the typical Japanese 'salaryman'.
Then Adam concocts a sweet festival favourite from bean paste and pickled cherry leaves.
(Commissioned by SBS) (Food Series) G CC
8:30 pm DST Heston's Fantastical Food
Massive Lunch Box - Scientific and culinary genius Heston Blumenthal is going supersized as we recreates giant versions of our favourite childhood foods.
This episode Heston celebrates the packed lunch as the chef fills an entire theme park with nostalgic packed-lunch favourites including a giant super-sized sandwich, an enormous KitKat and a packet of crisps so large that it's only accessible by ladder.
(From the UK) (Food Series) G CC