SBS continues to lead the way with two deliciously tasty, brand new food series to captivate and delight on one big night. Shane Delia’s Spice Journey Turkey and Adam Liaw’s Destination Flavour Down Under, will premiere on 31 July to heat up the winter season of mouth-watering Thursday night food offerings only on SBS ONE.
'In a market flooded with food reality shows, SBS continues to forge ahead, producing unique, world-class food programming. Our food experts bring to life a stunning array of cultures and foods from both here and abroad. This is food programming you won’t get anywhere else. These latest commissions demonstrate how we want to challenge and entertain viewers with compelling Australian-produced content that present food and travel programming in a refreshing new light,' says SBS Director of Television, Tony Iffland.
SBS Executive Producer Erik Dwyer added: 'Our new food ventures represent the start of two very exciting journeys with Shane and Adam at the helm. Our brilliant food team continues to bring the most fascinating stories to the screen from around the world and our own backyard, which celebrate diverse cultures and amazing food. These new commissioned series further cement SBS as the leader in food content while showcasing an outstanding team of talented food industry frontrunners.'
Shane Delia’s Spice Journey Turkey is the second stage of Shane’s odyssey through the Middle East that sees him travel to exotic and mysterious Turkey. As well as exploring the historical and cultural foundations of this colourful country, he experiences the legacy of the Byzantine and Ottoman Empires and then creates a contemporary twist on those Turkish flavours. Turkey is a country where ‘hospitality’ is more than a catch-cry; it’s a way of life. This series is a celebration of Shane’s love for the cultures that make up the Middle East.
Following the success of his cook’s tour through Japan, Adam Liaw (pictured top) returns to our screens to give Australia and New Zealand the Destination Flavour treatment. In this gastronomic road trip of a lifetime, Adam travels along the untouched beauty of Australia’s western coast, through the baking desert of the red centre and on to the tree changers paradise of northern New South Wales, taking in secret destinations that most city-dwellers wouldn’t be aware of. But his journey doesn’t end there. Adam then hops over the ditch and gets back in the driver’s seat for a culinary cruise through New Zealand. In New Zealand, like Australia, he discovers some of the world’s most spectacular scenery. Throughout his journey Adam meets and celebrates a whole new cast of farmers, foragers, artisan food producers, chefs and winemakers, all with appetising food stories to tell. Their passion, innovation and dedication are qualities that make them food heroes. Experience their relentless pursuit for food and produce perfection, while Adam shares his expert cookery skills with a host of sumptuous new recipes in Destination Flavour Down Under.
Luke Nguyen's France returns after the World Cup...
Luke Nguyen's France returns following the World Cup, with episodes 9 and 10 screening on 17 July and 24 July at 7.30pm. In episode 9, Luke continues his journey around the oyster island of d'Oléron before exploring the food traditions of the Loire Valley. He can’t stop talking about the infamous “hot oyster” with local restaurateur James. He is reminded of his childhood through his forages for clams with local fishermen Patrick and John. A break-wall is as good as anywhere to cook up a fusion clam feast. Luke discovers some of the magic of the Loire Valley when he cooks a sumptuous rabbit dish in the cellar of an old chateau with owner Sebastian. They share a glass of wine, some freshly baked bread and a sing-a-long with some local fisherman, before Luke unearths the troglodyte fine dining scene.
In episode 10, the final in the series, Luke experiences life and food on the Loire River before finishing his culinary journey through France in the seaside town of Saint Malo. Luke traps an eel with local fisherman Bruno before cooking up one of his signature dishes on Bruno’s handmade houseboat. He spends his last night in the Loire cooking a rustic roast duck dish by an open fireplace. Heading to St Malo, a town of pirates and seafood delights, Luke catches giant crabs with local fisherman Gill. Over the provincial border in Normandy, where Mont Saint-Michel looms large, Luke shares his knowledge of salt marsh lambs. Back in Saint Malo he meets with larger-than-life character Jean Yves, a third generation butter specialist, and cooks a delicious scallop dish. Looking back at his wonderful experiences travelling through France, Luke muses: 'If there is a more beautiful place on earth, I can’t wait to see it!'
You will be able to catch up with programs on iTunes and Googleplay the day after each episode transmission on SBS ONE. Please watch this space, as I have an exciting Luke Nguyen DVD set to give away very soon, thanks to the generosity of SBS!
Tell me dear readers, do you do as I do and change channels whenever a reality TV show comes on? Who is your favourite cooking show presenter?
Hello, I'm Lizzy, the writer, cook and traveller behind
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I use Australian standard measuring cups and spoons in my recipes. Viz: one tablespoon = 20mls; one cup = 250mls. For detailed conversions click here.