The Delinquent Gourmet

Rodney is in Sardinia, Italy, where he finds culinary inspiration around every corner. His first stop is high in the Sardinian hills where his hosts prepare their specialty - roasted suckling pig. After sitting down to an outdoor family meal (where even the dog helps himself!), Rodney samples a myrtle-flavored liquor before dancing with his gentlemen hosts.

In Fez, Morocco, not much has changed since the Middle Ages but Rodney is determined to stir things up and find tantalizing new dishes he can bring home. First, he tours the largest medina in the world where he visits a spice vendor. And, after a butcher slaughters pigeons right before his eyes, he visits local chef Souad who bakes them into a sweet and savory pastilla.

Rodney is in Porto, Portugal. And although he's not yet a huge fan of Portuguese food, he's here to see if this seaside city can inspire him to change his mind. After watching the fishermen haul in their catch, Rodney cooks up lunch (with a heavy dose of charm) for one of the fishermen and his wife.

Gord is in Dangriga, Belize to explore the country's unique melting pot of African, Spanish and Caribbean cuisines. Taking to the streets, he tastes the wares of vendor after vendor - Johnnycakes, tamales, garnaches - Belize's heavenly taco. And then at the Dangriga market, our Delinquent Gourmet discovers varieties of fish he's never even heard of!

Gord Martin is in Mexico where he dives off the tourist map to reveal the authentic cuisine of the Mayan Riviera. After stopping in at a well-stocked tequileria for an extensive tasting session, he samples a street vendor's colourful taco varieties, and visits a supermarket with a vast array of local and exotic produce.

Gord Martin is in Jamaica to down a little food and raise a little hell. First he heads to Hellshire Bay, and after hauling in a jackfish, cooks it up 'island style' at Prendy's on the Beach. He then heads high into the Blue Mountains to learn authentic lip smackin' Jamaican cuisine from a renowned local chef. But mastering those dumplings is harder than it looks!