SBS TV Thursday nights (Sydney) great food shows

[goldfish]

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

[mcmich]

Thanks GF. I'll be there 

[goldfish]

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

[mcmich]

Shame Little Paris Kitchen has finished. DH and I really enjoyed that. Looking forward to Heston's show. Who can resist a fairytale?

[achookwoman]

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.

[goldfish]

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

[goldfish]

 . . . or of course, there's River Cottage Australia 8:30 pm EST on the Lifestyle channel . . 

[mcmich]

The food factory sounds good. I know I will still be awake for that one too. 

[achookwoman]

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. 

[goldfish]

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

[mcmich]

Might watch food factory.

How's work going GF?

[goldfish]

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 - 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

[gertbysea]

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

[mcmich]

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.

[goldfish]

It's fine, Mich . . but three days is quite enough!