Food Safari - Fire

Food Safari returns in a blaze of glory introducing all you need to know about fire, wood, charcoal, types of meat, smoking, grilling, roasting and a cheat's spit. Host Maeve O'Meara learns from food legends Lennox Hastie, Guy Grossi, Rodney Dunn, Anthony Puharich and the great Tetsuya Wakuda.

Food Safari Fire explores the best char-grilled street food from around the world including Greek pork souvlaki, Abruzzese arrosticini, Malaysian satay, Vietnamese beef in betel leaves and Mexican fish tacos.

Food Safari Fire host Maeve O'Meara explores the versatility and culinary delights of the Wood fired oven from the healthy 6 minute standup fish to Neapolitan pizza, slow-cooked goat, sourdough bread and sensational Greek pie.

Maeve O'Meara explores how fire and coals create some of the world's classic recipes - traditional Turkish kebabs, Portuguese sardines, meltingly tender marinated Chilean pork belly and a spicy masterpiece - South African braais.

Over 5000 years the basic design of the tandoor oven has not changed, making it one of the oldest cooking devices on earth. Maeve O'Meara seeks out recipes across the subcontinent to Armenia- tandoori chicken, prawns, naan, lamb kebabs and an elaborate roast pumpkin - all so good you'll want one in your backyard!

The ancient tradition of roasting a whole animal over a fire has always been visually spectacular as well as incredibly delicious - Maeve explores Argentinian a la cruz style cooking, Brazilian churrasco, Sardinian suckling pig, Portuguese piri piri chicken and a crowd-pleasing Greek Easter lamb.

As the cuisines of the world developed different techniques to capture flame, they also developed a unique range of pots and pans - host Maeve O'Meara enjoys learning about the Spanish perol, Croatian peka, Chinese claypot, Moroccan tajine and Lebanese saj.

Fast cooking over fire makes your heart beat faster and across Asia a number of recipes come to life over flame - Maeve explores Vietnamese bun cha, Korean beef ribs, Xinjiang lamb skewers, Japanese kushiyaki and Thai gai yang.

Maeve explores the ancient art of smoking in cuisines around the world, tasting hot smoked salmon and kingfish, the West African condiment shito, flavoursome smoked lamb, Irish cold smoked green bacon and Kansas City style ribs.

Maeve embraces the ingenuity of the home-made barbecue, exploring the remarkably adaptable 44 gallon drum used in the Kimberley as a smoker for barramundi and in Jamaica to cook jerk chicken and pork, as well as various parts of fridges, wheelie bins and lawnmowers welded into cooking devices. There's even a car boot bbq, a homemade Cypriot kleftiko oven and a Samoan umu feast.