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Food Lovers’ Guide to Australia

About the Show

About the Show

The Food Lovers’ Guide to Australia is no ordinary cooking program. TV food experts Maeve O’Meara and Joanna Savill show us just why Australia is making waves as one of the worlds most exciting and diverse culinary destinations.

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5 comments
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Posted by chinaReport
this is a really good show, i love the different foods they have on
Posted by BossykReport
I love the intro graphics to the show and it is a pity that the rich lush pictures and recipes etc shown as the show begins its introduction are not the way the webpage is designed. It is inviting and interesting. I think more interraction with the hosts would be good to make it feel like we are being invited into our multicultural families food cultures etc
Posted by tasflyerReport
Spiced persimmon tart

2 Fuyu persimmons
4 sheets puff pastry
2 tbsp ground cinnamon
2 tbsp ground ginger
4 tbsp caster sugar
3 tbsp butter, melted
1 tbsp softened butter
1 lemon
Vanilla bean ice cream

Peel and slice the persimmons finely. Brush lightly with lemon juice.

Place pastry sheets on greased baking trays. Brush the puff pastry with melted butter, sprinkle with half the cinnamon, ginger and sugar. Arrange the persimmon slices onto the spiced pastry.

Finish with the remaining ginger, cinnamon and sugar and dot with a little more butter.

Bake in 180 degree pre-heated oven for 12 minutes.

Turn the tart - persimmons face down- and cook for another 5 minutes to caramelise. Turn the tart over (persimmons face up) and serve with vanilla bean ice cream.

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Persimmon and coconut parfait

2 soft ripe Hiyashi persimmons
1 Fuyu persimmon
3 egg yolks
100 gm sugar
100 gm coconut cream
200 ml thickened cream

Remove the persimmon skin and slowly and completely remove the pulp. Blend the pulp to puree consistency. Set aside.

Stir the sugar and coconut over a warm heat to melt the sugar. In a bowl, beat the egg yolks over a water bath until they are fluffy, add the coconut sugar and keep beating until everything is incorporated. Leave in the fridge to cool.

Whip the cream to firm peaks. Fold the persimmon pulp through the egg yolk mixture. Slowly fold the mixture into the cream. Spoon the mixture into a serving glass and leave in the freezer for at least 1 hour.

To Serve, peel the Fuyu persimmon, dice and spoon on top of the parfait. Drizzle with a little honey.
Posted by Sylvia80Report
I enjoyed Food Lovers' Guide to Australia's series 1,2,3,4,5. This was produced by Maeve O’Meara and Joanna Savill. Currently Series 1 is repeated on SBS TV. I wish they could produce DVDs of these series. Anyone out there has any information ? DVDs of Food Lovers' Guide to Australia Series 1,2,3,4,5 and more ??
Posted by Ian388Report
On today's show (26/10/12) They showed a simple chinese dish with fresh noodles, dried radish & I can't remember the rest except that it something like * chay jeow?

Did anybody catch the name of the dish or the recipe?