Savouring Europe and other Countries (Engl)

Rioja - Spain

Early autumn in the folds of a river valley where the grape vines are harvested and celebrated with food and dance in the villages; suckling lamb is baked in a wood oven and in the early morning the whole town turns out to witness the bulls which are challenged by the young bravos.

http://www.youtube.com/watch?v=OakRk_zredo


Puglia - Italy

Here are the best dried pasta makers in Italy. In the white towns and on the Gargano Peninsula.

http://www.youtube.com/watch?v=84Td4W869Jc

Hungary

A huge grazing land alive with wild horses and cattle rounded up by cowboys; trout from the rivers and piles of red and orange paprika fill the kitchens of the inns and steaming goulash and thick sour cream are served in generous heaps.

http://www.youtube.com/watch?v=ZM57DsyuLNg

Sweden

Summer and boar and deer are provided to be smoked and cooked as treats; lake fish and eels are provided for the new Swedish chefs to demonstrate their take on traditions and people speak of their passing culture in the reflection of deep blue lakes.

http://www.youtube.com/watch?v=7zeWK4XWyUA

Belgium

Late spring but the Inns still produce stews reminiscent of the delicacy of France and the richness of Germany; their famous handmade chocolates roll off a small production line filled with surprises and stoic fishermen on horseback search the coast for grey shrimp against a backdrop of medieval cities glittering on working canals.

http://www.youtube.com/watch?v=PBpu-xDd4Nk

Romania

The Carpathian Mountains, the wildest part of Europe where bears and wolves still roam, where ancient machines still plough the land and a local fruit brandy is toasted at the ritual pig killing. In a Count's kitchen woman create pastry and bread in surprising ways.

http://www.youtube.com/watch?v=OPff3njB9Cg

The Atlantic Coast near Averio - Portugal

It's almost Christmas so the olives are harvested and celebrated; monks make a rare sweet liquor; an extraordinary pastry is stretched to the size of a room; the vines are cared for and fishermen pull eels from the Atlantic to be made into a Christmas stew.

http://www.youtube.com/watch?v=zp_En5KbKyg

Arkadia in the Peloponnesus - Greece

May and the early sun tickles the land. Donkey graze beneath an ancient monastery clinging to the cliffs above. In hill towns, cooking continues as it did in the 18th century -steaming lamb dishes informed by Ottoman and Venetian cuisines.


http://www.youtube.com/watch?v=tPBQNM5ZBSc

Dzukijos forest Region - Lithuania

A dense forest produces mushroom, herb and fruit treasures; horse drawn ploughs and ancient cranky machines produce freshly milled buckwheat flour and just emerging from the aspic of communism, people celebrate their pagan past in a mid-summer eve filled with song and fire.


http://www.youtube.com/watch?v=PAYRmad-Kpg


Franken in Bavaria - Germany

Very early spring on this river run flat plane dotted with medieval villages and towns where craftsmen and women hold onto memories of rich pork dishes,moist dark breads and smoky beer and where an ancient miller still operates his wooden and iron machines.


http://www.youtube.com/watch?v=rTW_mHyLYNc

Dorset - UK

Winter is ending, the land comes alive with new season potatoes and is ploughed for early spring crops. The grassland's cycle begins; cheese and beer making and organic farming respond to the weather on the rolling hills which descend to the Atlantic where tiny boats ply for shellfish.


http://www.youtube.com/watch?v=DcK-5ABdbsc

County Mayo's Atlantic Coast - Ireland

Autumn on the coast as the sea rises, oysters and salmon pulled fresh from Clew bay are cooked. Cool green landscape with stretches of potato farms and russet moors with their sheep herders roving the commons blend beyond the song and stout filled pubs.

http://www.youtube.com/watch?v=ZdAz2Atad0o

Rabat and Essaouira - Morocco (Engl)

Roland visits Moroccan capital Rabat where he is shown how to make the famous Moroccan dish Bastila by the most traditional master chef in the country. In seaside town Essaouira Dan samples a fish tagine and tells the unique story how argan oil is made….

http://www.babelgum.com/3012452/street-caf-series-1-rabat-and-essaouira.html

Rio de Janeiro - Brazil (Engl)

Dan Roland samples the food and culture and is shown how to make the national fish, Feijoada, not forgetting the national drink Caipirinha.

http://www.babelgum.com/3012440/street-caf-series-1-rio-janeiro.html

Sao Paulo (Engl)

Dan Roland visits multicultural Sao Paulo, Brazil’s largest and most sophisticated city, where he discovers how traditional Brazilian cuisine combines with the new foreign influences that have arrived in the city and he is invited to share a family Sunday lunch and helps make some traditional desserts.

http://www.babelgum.com/3012443/street-caf-series-1-sao-paulo.html

Bahia (Engl)

Ran Roland samples Brazil’s most varied and colourful cuisine in the North East region of Bahia. Fishermen cook him an authentic fish stew on their boat and local celebrity chef Dada reveals some of the secrets of her cooking which combine traditional recipes with new innovation. And of course no visit would be complete without sampling the local brew ….

http://www.babelgum.com/3012442/street-caf-series-1-bahia.html

Salvador (Engl)

Dan Roland is in Salvador, former capital of Brazil, where he discovers that the huge African influence has created a diverse and complex cuisine as well as a colourful and vibrant culture.

http://www.babelgum.com/3012441/street-caf-series-1-salvador.html

Hanoi - Vietnam (Engl)

Dan Roland is in the capital city of Hanoi where he finds out about the Chinese influence on northern Vietnamese cuisine in a snake restaurant! He also tastes 2 of Hanoi’s most famous food specialities.

http://www.babelgum.com/3012448/street-caf-series-1-hanoi.html

Ho Chi Minh City - Vietnam (Engl)

Dan Roland is in Southern Vietnam to experience the culinary delights of Ho Chi Minh City and discovers that in spite of its turbulent past Vietnam has retained a cuisine that has its own very unique and refined individuality.

http://www.babelgum.com/3012446/street-caf-series-1-chi-minh-city.html

Central Vietnam (Engl)

This week in Street Café Dan Roland visits the historic cities of Hoi An and Hue, home of vegetarian cooking. He also explores the larger city of Danang and samples some favourite local dishes.

http://www.babelgum.com/3012447/street-caf-series-1-central-vietnam.html


Central Japan (Engl)

Dan Roland explores the traditional town of Takyama on spring festival weekend. He samples some Japanese rustic country fare and festival street food. He also bathes in an Onsen or hot spring bath followed by a very sumptuous banquet….

http://www.babelgum.com/3012451/street-caf-series-1-central-japan.html

Kyoto and Osaka (Engl)

Dan Roland is in the Japanese culinary and cultural centre of Kyoto and the extravagant modern neon city of Osaka. He discovers what Buddhist monks eat, what travellers on the Bullet train eat and why Osaka sushi is so special in a city where people eat till they’re bankrupt!

http://www.babelgum.com/3012450/street-caf-series-1-kyoto-and-osaka.html

Tokyo (Engl)

This week Street Café is in Tokyo, during the Cherry Blossom festival Dan Roland tastes some fantastic street food as well as finding out what sumo wrestlers eat. He visits the largest fish market in the world and discovers what a normal Japanese family eat for supper.

http://www.babelgum.com/3012449/street-caf-series-1-tokyo.html

Marrakesh (Engl)

Dan Roland visits the exciting and vibrant city of Marrakesh in southern Morocco where he finds out how to make an authentic cous cous and a dish that’s cooked in the furnace of a Turkish bath ... He also samples the fare at the exotic Djemaa el-Fna night market.

http://www.babelgum.com/3012445/street-caf-series-1-marrakesh.html

Brasilian and Cuban recipes (Engl)

Moqueca Stew (Engl) (Link)

Merrilees Parker samples fresh tasting Brazilian seafood stew from the state of Bahia.

http://www.babelgum.com/140211/planet-food-recipe-brazil-moqueca-stew.html

How to Make Cuban Pork and Plantains (Engl)

Portuguese Style Steamed Mussels (Engl)

Festive Cuban Tortilla Torta with Warm Spices (Engl) (Link)

Festive Cuban Tortilla Torta with Warm Spices PCC Natural Markets

Crispy Cassava Chips (Engl)

Way better than normal potato chips, big chunky cassava chips is one of the simplest recipes you can do with the cassava root. A delicious and simple to make Brazilian Cuisine recipe.

Fruit Markets - Rio de Janeiro (Engl)



Brazilian Sausage, Linguica Brasileira (PT)



Cuban Cuisine Demonstration (Engl)

Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. A small, but noteworthy, Chinese influence can also be accounted for, mainly in the Havana area. For historical reasons, the Cuban population was not equally distributed along the island. Africans were a majority in the sugar cane plantations, but in most of the cities they constituted a minority. Tobacco plantations were inhabited mainly by poor Spanish peasants, mostly from the Canary Islands. The eastern part of the island also received massive quantities of French, Haitian and Caribbean immigrants, mainly during the Haitian Revolution, as well as seasonal workers for the sugar cane harvest, while the western part did not, receiving instead European, mostly Spanish, immigration well into the 1950s. Thus Cuban cuisines developed locally, from the influences and demographics specific to each area. Cuban cuisine is very different from Mexican cuisine, a fact which sometimes comes as a surprise to visitors from Canada, the United States or Europe[1]. While Mexican cuisine is primarily a mix of Spanish and Aztec traditions, Cuban food has been influenced by many traditions, owing to the complex history of the Caribbean area.



Brazilian Feijoada - Black Beans Stew (Engl)

Asian Food (Engl)

An Introduction to Vietnamese and Thai Cuisine (Engl)

In this video Mai Pham, world-renowned Vietnamese & Thai chef, introduces us to the wonderful flavors and culture of Vietnamese and Thai Cuisine.




Chinese Food - Part 1 (Engl)






Part 2





Part 3





Indonesian Food (Eng)

Indonesian food is one of the most vibrant and colourful cuisines in the world, full of intense flavour and varied textures. With 6,000 islands, there is a huge range of regional specialties, but wherever you are in Indonesia, most meals, including breakfast, are based around rice.
There is also an abundant use of sambals, an accompaniment based on chilli and garlic which can be raw or cooked. It's said that because of the hot and humid climate chilli and sambal help maintain your appetite. Indonesians need a 'kick start'; to their palate from chilli and from pickles, a burst of sour crunch. So each meal is generally rice, sambal, pickles with small amounts of meats, seafood or vegetables, often in curry form. People eat either with their right hand or with a spoon and fork.
Some of the intense flavour in Indonesian food comes from very sweet and sour ingredients - like the thick sweet soy sauce called kecap manis which is used in countless dishes. The sour note in the cuisine comes from tamarind and lime and the aromatic elements from eschallots, ginger, galangal, pandan, turmeric, lemongrass and lime leaves.


Indonesian Food (1/3)





Indonesian Food (2/3)





Indonesian Food (3/3)





Pakistan Part 1 (Engl)





Pakistan Part 2





Pakistan Part 3





Singapore Food (1/3) (Engl)


Not only has Singapore transformed itself in the last 150 years from a fishing village to one of Asia's most dynamic cities, it's also a centre for some of the best food in South East Asia. Settlers and traders from China, India and Malaysia have helped make the cuisine the unique mix it is today along with a strong determination from Singaporeans to eat very well. Food is the national obsession, a constant topic of conversation and for many, eating out is standard practice.




Singapore Food (2/3)





Singapore Food (3/3)





Mongolian Cuisine (Engl)





Weird Food! Eating Spiders in Cambodia (Engl) (Link)

The BBC Holidays in the Danger Zone team is introduced to a Cambodian food delicacy - spiders! Would you eat a tarantula? Watch this video in full to see if the team is brave enough to try pan-fried spider!

http://www.babelgum.com/129303/50-things-eat-before-you-die-number-1-choice.html

Cooking Asian Cuisine (Engl)

Chef Mark's Indonesian Adventure Part 1: Bali (Engl)

My Indonesian Adventure begins in Bali, where I visit the Bali Bird Park, The New Treasure Island Cultural Center, Pura Uluwatu Temple, and other sites. Along the way, I sample the great foods of Bali and even get a few lessons in Balinese cooking.

Chef Mark’s Indonesian Adventure, Part 2: Central Java

Chef Mark’s Indonesian Adventure continues in JogJakarta, in Central Java, discovering the ancient temples of the great religions of Indonesia. The Prambanan Hindu Temple, the Borobudur Buddhist Temple, and the Sultan’s Palace, along with some GREAT street foods.



Vietnamese Pho - Beef Noodle Soup - Engl)



In the early morning hours, on side streets and street corners, Hanoi’s hard-working cooks begin setting up their pho stations. A soup, a meal, a national treasure—pho is a widespread addiction. Many Vietnamese start the day with a steaming bowl of this divine noodle soup. Often mispronounced, but immediately appreciated, pho is pronounced like “fur” with a soft “r.” Once the broth is prepared, it takes only seconds to assemble—and not much longer to eat. Truly, pho is a fast food that even a dietitian can love.

A Culinary Tour of Bali - Indonesia (Engl) (Link)

Nick Taylor embarks on a culinary tour of Bali, from rice terraces to food markets, to a cookery school in Ubud.

http://travel.guardian.co.uk/flash/page/0,,2237343,00.html

Sri Lanka, Place for Sun Sea and Seafood (Engl)


Rick Stein's cullinary journey continuses as he vist Sri Lanka and discovers a welth of hot and spice vegetable curryies and seafood.

Part 1





Part 2





Part 3





Part 4





Part 5




Indonesia - Crispy Salt & Pepper Shrimp (Engl)

This Indonesian inspired recipe for twice cooked, wok tossed shrimp is sure to be a hit, especially when served with the chunky shallot and chili dipping sauce.

Geheimnisse des Wokkochens

Wok kochen mit Jerry von Asia Food Cooking im Asia Supermarkt Heng Long in Köln

Highlights from Madrid Fusion 2010 (Engl)

The annual Madrid Fusion took place last week, and saw a number of top chefs from Spain, Australia, France and Japan take to the stage. Caterer went behind the scenes with British chef Jason Atherton to find out why Madrid Fusion 2010 was such an important date in the culinary calendar.

Chefs included the iconic Juan Mari and Elena Arzak, Andoni Luis Adruiz, Japan's Yoshihiro Narisawa, and Australia's Ben Shewry and Mark Best.

Spanish Wines and Beverages (Engl) (Esp) (DE)

Cocktails in Madrid (Engl)

A classic Sidecar using a local Spanish Brandy, as well as the more complex Floridita with Cuban Rum.



A pedir de boca (Esp) (Link))

Un viaje por las tres subzonas de la Denominación de Origen de los Vinos "Rías Baixas" nos permiten descubrir los suaves parajes que entrelazan valles y litorales bañados por el Atlántico.

http://www.rtve.es/mediateca/videos/20090906/pedir-boca/579557.shtml


Es geht ins Rioja (DE)

Der wohl bekannteste spanische Wein ist der Rioja. Mittlerweile gibt es drei verschiedene Stile diesen Wein auszubauen. Hendrik Thoma verkostet und erklärt die Weine und die Region des Rioja.

Chef Thomas Keller and Recipes (Engl)

Thomas Keller, America's most celebrated chef and creator of the French Laundry and Bouchon invites you into the kitchen of his New York City restaurant, Per Se.



Thomas Keller Cooks Gnocchi with Mushrooms, Squash, & Sauce



A conversation with chef Thomas Keller



Thomas Keller visits Google's Mountain View, CA headquarters to talk about his restaurant The French Laundry. This event took place on May 19, 2009.



The French Laundry Experience

Thomas Keller talks about his world famous Napa Valley restaurant.



The French Laundry