Food Fundamentals (9th Edition) is now available at the Learning Centre Reid.
Call No.641.3MCW:9
The ninth edition of Food Fundamentals skillfully integrates the scientific principles of food preparation into the basic techniques that enable students to develop a professional foundation in the study of foods. It clearly explains the "hows" and "why" that are basic to the production of safe, High-quality foods. Photos and illustrations enhance textual contents to reinforce important topics.
Wednesday, September 15, 2010
Television Programs of Interest (Sat 18 Sep to Fri 24th Sep 2010)
Television Programs of Interest (Sat 18 Sep to Fri 24th Sep 2010)
FRANCESCO'S MEDITERRANEAN VOYAGE: CORFU AND GREECE - EP 5 OF 12
As Francesco and the crew enter Greek waters, the boat is making fast headway but disaster strikes and they limp into the next port, the island of Corfu.
Sunday 19 September 2010 6.00pm
ABC2 Rating: PGCC Rpt
Duration: 35 mins
FOOD TRIP WITH TODD ENGLISH: EP 4 OF 13
Join chef and restaurateur Todd English as he travels the globe visiting exotic locations and collecting culinary ideas and inspiration. Along the way, he taps the knowledge of local food experts who teach him about customs and culture. At the end of the show, viewers are invited to join Todd in his kitchen as he reinvents traditional cooking.
Sunday 19 September 2010 7.00pm
SBS TWO Rating: GWS
Duration: 30 mins
FOOD FOR THOUGHT: WILD TUCKER - AUSTRALIA'S INDIGENOUS FOODS, EP 4 OF 10
It seems strange that the foods growing naturally in Australia are the least understood by non-indigenous people. This program introduces a range of indigenous foods. It explains their traditional uses and how the more adventurous cooks among us are combining them into modern meals.
Monday 20 September 2010 10.40am
ABC1 Rating: GCC Rpt
Duration: 15 mins
TALKING HEADS: POH LING YEOW
This week on Talking Heads, Peter Thompson's guest is the vivacious cook Poh Ling Yeow. Yeow is a successful artist, was runner-up on the first series of Masterchef and now has her own show on ABC TV - Poh's Kitchen. Despite Yeow's profile with food and cooking and her art, this was an unlikely path for a shy Chinese Malay Mormon called Sharon.
Monday 20 September 2010 6.30pm
ABC1 CC
Duration: 30 mins
POH'S KITCHEN: EP 31 OF 40
This week, Poh is taking us on one last trip to Malaysia to share some more of the unique and colourful experiences from her recent visit.
Wednesday 22 September 2010 6.30pm
ABC1 Rating: GCC
Duration: 30 mins
MADE IN SPAIN WITH JOSE ANDRES: EP 4 OF 13
Highlights the extraordinary cooking traditions of a country whose food and wine is capturing the world's imagination. Jose Andres brings us the exciting flavours of his native Spain with easy and informative recipes created in his own kitchen.
Wednesday 22 September 2010 6.30pm
SBS TWO
Rating: GWS
Duration: 30 mins
CHEESE SLICES: JAPAN - SERIES 4, EP 9 OF 9
Will travels to Japan with leading Australian chef Tetsuya Wakuda. Starting with a visit to Tokyo's leading cheese shop, Fermier, Will Then heads off to Shimizu Farm at Nagano to see how a traditional mountain cheese is made.
Wednesday 22 September 2010 6.00pm
ABC1 Rating: *Final*CC
Duration: 30 mins
FOOD SAFARI: PERSIAN - SERIES 3, EP 4 OF 9
Food Safari enters the saffron-scented realm of Persian food - one of the most ancient cuisines on earth. We will discover the secrets to cooking tender kebabs, how the rosewater iced dessert faloodeh is made, and why the Persian rice dish zereshk polow is so adored.
Thursday 23 September 2010 7.30pm
SBS ONE Rating: GCC WS Rpt
Duration: 30 mins
LUKE NGUYEN'S VIETNAM: EP 4 OF 10
Phu Quoc, an island off the south east coast of Vietnam, is well known for its production of fish sauce, and its many peppercorn plantations. It's an idyllic location and a relaxing change of pace for Luke as he cooks a dish of chicken and fresh peppercorns amongst the peppercorn trees, catches and cooks fresh calamari off a local squid boat, and grills prawns on a secluded beach.
Thursday 23 September 2010 8.00pm
SBS ONE
Rating: GCC WS Rpt
Duration: 30 mins
HESTON'S FEASTS: 80'S FEAST - EP 6 OF 7
Tonight, Heston is going back to the mad food and gadgets of his teenage years to bring serious 1980s style business to the dinner tables. "This was an extra special time for me," he explains, "inspired by the gadgetry of the 80s, I started my unique approach to cooking."
Thursday 23 September 2010 8.30pm
SBS ONE Rating: GCC WS
Duration: 60 mins
FOOD TRIP WITH TODD ENGLISH: EP 5 OF 13
Join chef and restaurateur Todd English as he travels the globe visiting exotic locations and collecting culinary ideas and inspiration. Along the way, he taps the knowledge of local food experts who teach him about customs and culture. At the end of the show, viewers are invited to join Todd in his kitchen as he reinvents traditional cooking.
Thursday 23 September 2010 6.30pm
SBS TWO Rating: GWS
Duration: 30 mins
MADE IN SPAIN WITH JOSE ANDRES: EP 5 OF 13
Made in Spain highlights the extraordinary cooking traditions of a country whose food and wine is capturing the world's imagination. Jose Andres brings us the exciting flavours of his native Spain with easy and informative recipes created in his own kitchen.
Thursday 23 September 2010 7.00pm
SBS TWO Rating: GWS
Duration: 30 mins
TASTE TAKES OFF: EP 4 OF 10
Peta Mathias is your global gourmet guide for this series as we sample culinary traditions from around the world. Malaysia, Chile, Canada and Hawaii are all on the menu as Peta tucks into a mouth-watering selection of dishes from street food to five-star cuisine. Along the way we discover the essence of a destination can be found in its people and its food.
Friday 24 September 2010 6.30pm
SBS TWO WS
Duration: 30 mins
FRANCESCO'S MEDITERRANEAN VOYAGE: CORFU AND GREECE - EP 5 OF 12
As Francesco and the crew enter Greek waters, the boat is making fast headway but disaster strikes and they limp into the next port, the island of Corfu.
Sunday 19 September 2010 6.00pm
ABC2 Rating: PGCC Rpt
Duration: 35 mins
FOOD TRIP WITH TODD ENGLISH: EP 4 OF 13
Join chef and restaurateur Todd English as he travels the globe visiting exotic locations and collecting culinary ideas and inspiration. Along the way, he taps the knowledge of local food experts who teach him about customs and culture. At the end of the show, viewers are invited to join Todd in his kitchen as he reinvents traditional cooking.
Sunday 19 September 2010 7.00pm
SBS TWO Rating: GWS
Duration: 30 mins
FOOD FOR THOUGHT: WILD TUCKER - AUSTRALIA'S INDIGENOUS FOODS, EP 4 OF 10
It seems strange that the foods growing naturally in Australia are the least understood by non-indigenous people. This program introduces a range of indigenous foods. It explains their traditional uses and how the more adventurous cooks among us are combining them into modern meals.
Monday 20 September 2010 10.40am
ABC1 Rating: GCC Rpt
Duration: 15 mins
TALKING HEADS: POH LING YEOW
This week on Talking Heads, Peter Thompson's guest is the vivacious cook Poh Ling Yeow. Yeow is a successful artist, was runner-up on the first series of Masterchef and now has her own show on ABC TV - Poh's Kitchen. Despite Yeow's profile with food and cooking and her art, this was an unlikely path for a shy Chinese Malay Mormon called Sharon.
Monday 20 September 2010 6.30pm
ABC1 CC
Duration: 30 mins
POH'S KITCHEN: EP 31 OF 40
This week, Poh is taking us on one last trip to Malaysia to share some more of the unique and colourful experiences from her recent visit.
Wednesday 22 September 2010 6.30pm
ABC1 Rating: GCC
Duration: 30 mins
MADE IN SPAIN WITH JOSE ANDRES: EP 4 OF 13
Highlights the extraordinary cooking traditions of a country whose food and wine is capturing the world's imagination. Jose Andres brings us the exciting flavours of his native Spain with easy and informative recipes created in his own kitchen.
Wednesday 22 September 2010 6.30pm
SBS TWO
Rating: GWS
Duration: 30 mins
CHEESE SLICES: JAPAN - SERIES 4, EP 9 OF 9
Will travels to Japan with leading Australian chef Tetsuya Wakuda. Starting with a visit to Tokyo's leading cheese shop, Fermier, Will Then heads off to Shimizu Farm at Nagano to see how a traditional mountain cheese is made.
Wednesday 22 September 2010 6.00pm
ABC1 Rating: *Final*CC
Duration: 30 mins
FOOD SAFARI: PERSIAN - SERIES 3, EP 4 OF 9
Food Safari enters the saffron-scented realm of Persian food - one of the most ancient cuisines on earth. We will discover the secrets to cooking tender kebabs, how the rosewater iced dessert faloodeh is made, and why the Persian rice dish zereshk polow is so adored.
Thursday 23 September 2010 7.30pm
SBS ONE Rating: GCC WS Rpt
Duration: 30 mins
LUKE NGUYEN'S VIETNAM: EP 4 OF 10
Phu Quoc, an island off the south east coast of Vietnam, is well known for its production of fish sauce, and its many peppercorn plantations. It's an idyllic location and a relaxing change of pace for Luke as he cooks a dish of chicken and fresh peppercorns amongst the peppercorn trees, catches and cooks fresh calamari off a local squid boat, and grills prawns on a secluded beach.
Thursday 23 September 2010 8.00pm
SBS ONE
Rating: GCC WS Rpt
Duration: 30 mins
HESTON'S FEASTS: 80'S FEAST - EP 6 OF 7
Tonight, Heston is going back to the mad food and gadgets of his teenage years to bring serious 1980s style business to the dinner tables. "This was an extra special time for me," he explains, "inspired by the gadgetry of the 80s, I started my unique approach to cooking."
Thursday 23 September 2010 8.30pm
SBS ONE Rating: GCC WS
Duration: 60 mins
FOOD TRIP WITH TODD ENGLISH: EP 5 OF 13
Join chef and restaurateur Todd English as he travels the globe visiting exotic locations and collecting culinary ideas and inspiration. Along the way, he taps the knowledge of local food experts who teach him about customs and culture. At the end of the show, viewers are invited to join Todd in his kitchen as he reinvents traditional cooking.
Thursday 23 September 2010 6.30pm
SBS TWO Rating: GWS
Duration: 30 mins
MADE IN SPAIN WITH JOSE ANDRES: EP 5 OF 13
Made in Spain highlights the extraordinary cooking traditions of a country whose food and wine is capturing the world's imagination. Jose Andres brings us the exciting flavours of his native Spain with easy and informative recipes created in his own kitchen.
Thursday 23 September 2010 7.00pm
SBS TWO Rating: GWS
Duration: 30 mins
TASTE TAKES OFF: EP 4 OF 10
Peta Mathias is your global gourmet guide for this series as we sample culinary traditions from around the world. Malaysia, Chile, Canada and Hawaii are all on the menu as Peta tucks into a mouth-watering selection of dishes from street food to five-star cuisine. Along the way we discover the essence of a destination can be found in its people and its food.
Friday 24 September 2010 6.30pm
SBS TWO WS
Duration: 30 mins
Starting and Managing Your Own Business
Starting and Managing Your Own Business is now available at the Learning Centre Reid.
Call No.658.11OVE:2
Rodney Overton - internationally published award winner writer of more than 30 other business publications
Call No.658.11OVE:2
Rodney Overton - internationally published award winner writer of more than 30 other business publications
Tuesday, September 14, 2010
MASTERING THE ART OF CHINESE COOKING
MASTERING THE ART OF CHINESE COOKING is now available at the Learning Centre Reid.
Call No.641.5951YIN
With more than 150 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking is your guide to beoming a true authority of one of the world's oldest and most venerated cuisines. Stunning color photography reveals the treasures of old and new China, from the zigzag-ging alleys of Guangzhou to the bustle of Chinatowns in the United States. You'll glimpse the breadth and variety of Chinese markets and learn the look, name, and flavor of authentic ingredients - vegetables, meats, and spices both exotic and familiar.
Call No.641.5951YIN
With more than 150 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking is your guide to beoming a true authority of one of the world's oldest and most venerated cuisines. Stunning color photography reveals the treasures of old and new China, from the zigzag-ging alleys of Guangzhou to the bustle of Chinatowns in the United States. You'll glimpse the breadth and variety of Chinese markets and learn the look, name, and flavor of authentic ingredients - vegetables, meats, and spices both exotic and familiar.
Monday, September 13, 2010
A Taste of the World of Wine
A Taste of the World of Wine is now available at the Learning Centre Reid.
Call No.641.22ILA
A book for anyone who enjoys wine and would like to know a little more.
A Taste of the World of Wine is a key to understanding and enjoying wine.
Topics include:
Call No.641.22ILA
A book for anyone who enjoys wine and would like to know a little more.
A Taste of the World of Wine is a key to understanding and enjoying wine.
Topics include:
- The history of wine
- Wine regions of the world
- Vines and grapes
- Tasiting wine
- Wine styles
- Wine and health
- Wine with food
Sunday, September 12, 2010
Salon & Spa management Tools
Salon & Spa management Tools is now available at the Learning Centre Reid.
Call No.646.72068SAL
The Salon and Spa Management Tools binder is a manual that is designed to provide turnkey solutions and systems for salon and spa management and their employees. There are over 300 forms, templates, ideas, and systems included in this omprehensive manual. Whether updating, creating, or looking for ways to systematize your business, you will find the answer in the page to follow.
Call No.646.72068SAL
The Salon and Spa Management Tools binder is a manual that is designed to provide turnkey solutions and systems for salon and spa management and their employees. There are over 300 forms, templates, ideas, and systems included in this omprehensive manual. Whether updating, creating, or looking for ways to systematize your business, you will find the answer in the page to follow.
OPENHOUSE (09/10)
OPENHOUSE (09/10) FoodService is now available at the Learning Centre Reid.
Call No.S642.50994OPE
Contents:
Call No.S642.50994OPE
Contents:
- Industry news
- Cover story - Patisserie d'Artiste
- Profile - Alla Wolf-Tasker
- Q&A - Joanna Savill
- Unpacking the menu
- Origins of Honey
- Consultant chef
- Community
- Ethical foie grans
- Prok & poultry
- Food safety
- Breakfast
- Herbs, spices & seasonings
- Commercial fit outs
- Real-time online bookings
- Sustainability: genetically-modified food
- Management
- Beverages
- Books
- Products
- Culinary clippings
Operate retail equipment
Operate retail equipment is now available at the Learning Centre Reid.
Call No.658.8700284OPE
Contents
Call No.658.8700284OPE
Contents
- Maintain retail equipment
- Apply key board skills
- Operate data entry equipment
- Assessments
Club Management IN AUSTRALIA
Club Management IN AUSTRALIA is now available at the Learning Centre Reid.
Call No.S647.9505CLU
Corporate Governance Crusaders
Call No.S647.9505CLU
Corporate Governance Crusaders
Professional Chef
Professional Chef is now available at the Learning Centre Reid.
Call No.641.50711FOR
Chapter
Call No.641.50711FOR
Chapter
- Introduction to the catering and hospitality industry
- Safety and hygiene in the kitchen
- Basic cookery
- Working with others
- Vegetables, fruit, eggs and farinaceous dishes
- Poultry
- Fish and shellfish
- Meat, game and offal
- Bakery, pastry and desserts
- Dietary and cultural needs
- Kitchen management
Iron Chef Chen's knockout Chinese
Iron Chef Chen's knockout Chinese is available in Learning Centre now,
call number: 641.5951KEN
From the Japanese TV cooking sensation, Iron Chef--the inspiration for the Food Network hit series of the same name--comes this cookbook by one of original Iron Chefs, Chen Kenichi.
with Iron Chef Chen Knockout Chinese, you can have Chinese food any night of the week without fear of MSG.
One of the most appealing facets of the show is each chef's unusual approach to the familiar ingredients. "where do they get their ideas?" is a frequent refrain echoing in the heads of the viewers. Finally, the Iron Chef approach is available to all: however, despite the pedigree of the recipes, the instructions are easy to follow and accessible to all...
call number: 641.5951KEN
From the Japanese TV cooking sensation, Iron Chef--the inspiration for the Food Network hit series of the same name--comes this cookbook by one of original Iron Chefs, Chen Kenichi.
with Iron Chef Chen Knockout Chinese, you can have Chinese food any night of the week without fear of MSG.
One of the most appealing facets of the show is each chef's unusual approach to the familiar ingredients. "where do they get their ideas?" is a frequent refrain echoing in the heads of the viewers. Finally, the Iron Chef approach is available to all: however, despite the pedigree of the recipes, the instructions are easy to follow and accessible to all...
techniques of healthy cooking
techniques of healthy cooking is now available at the Learning Centre Reid.
Call No.641.57TEC
Techniques of Healthy Cooking is an indispensable kitchen companion in today's health-conscious world. Drawing on the latest dietary guidelines, it provides detailed information for cooks eager to introduce more flavorful, healthier choices to their menus. You will find advice about ingredient options and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. Inspired by the information and recipes in the book, you will be able to create dishes that are not only exciting and great-tasting, but healthy at the same time.
Call No.641.57TEC
Techniques of Healthy Cooking is an indispensable kitchen companion in today's health-conscious world. Drawing on the latest dietary guidelines, it provides detailed information for cooks eager to introduce more flavorful, healthier choices to their menus. You will find advice about ingredient options and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. Inspired by the information and recipes in the book, you will be able to create dishes that are not only exciting and great-tasting, but healthy at the same time.
secrets of the red lantern
secrets of the red lantern is now available at the Learning Centre Reid.
Call No. 641.59597NGU
Stories and Vietnamese recipes from the Heart.
Call No. 641.59597NGU
Stories and Vietnamese recipes from the Heart.
Cuisine (September 2010)
Cuisine (September 2010) is now available at the Learning Centre Reid.
Call No.S641.505CUI
cuisine food
- Love me tender
- Mp bpmes abpit ot
- 5 of the best
- Rise to the occasion
- Butter butter's better
- Great escape
- People's square meals
- What to do with za'atar
- Course you can do it
- The lamb that time forgot
cuisine wine
- In a merlot tone
- Cabernet fever
- Hook, wine & sinker
- A tale of three houses
cuisine travel
- Coup de table
- Gisborne again
- The village, the priest, the baker & his windmill
- At your request
- Shopper's notebook
- Credits index
- Recipe index
- Last bite
FUNDAMENTALS of ANATOMY PHYSIOLOGY (Third Edition)
FUNDAMENTALS of ANATOMY PHYSIOLOGY (Third Edition) is now available at the Learning Centre Reid.
Call No. SL612 RIZ:3
Trail GUide to the Body (Third Edition)
Trail Guide to the Body (Third Edition) is now available at the Learning Centre Reid.
Call No.SL611 BIE:3
Human Anatomy & Physiology
Wednesday, September 8, 2010
TOM COLICCHIO THINKING LIKE A CHEF
TOM COLICCHIO THINKING LIKE A CHEF is now available at the Learning Centre Reid.
Call No.641.5COL
A groundbreaking volume when it was first published in 2000, this artful deconstruction of the chef's craft from top chef's formidable head judge, Tom colicchio, is the perfect manual for a new generation of culinary professionals and passionate cooks everywhere.
The Weekend Australian Magazine (Sep 4-5, 2010)
The Weekend Australian Magazine (Sep 4-5, 2010) is now available at the Learning Centre Reid.
Call No.S052.94AUS
FOOD & WINE
- The new wave
- Eating out
- Eating in
Tuesday, September 7, 2010
MANUAL HANDLING HEALTH CARE CATERING (DVD)
MANUAL HANDLING HEALTH CARE CATERING (DVD) is now available at the Learning Centre Reid.
Call No.DVD613.62MAN
Manual handling is one of most common causes of injury in hospital kitchen.
Thinking ahead before moving any sort of load, and ensuring that the route is clear are both important to the reduction of risk with associated hazards.
This training DVD discusses:
- Planning where you intend to carry a load
- Correctlifting techniques
- Mechanical aids
Rick Stein's French Odyssey (DVD)
Rick Stein's French Odyssey (DVD) is now available at the Learning Centre Reid.
Call No.DVD641.5944STE
Award-winning chef, Rick Stein embarks on an idyllic gastronomic journey through southern France.TravelWEEKLY (2010 Supplement)
food Australia (Sep 2010)
food Australia (Sep 2010) is now available at the Learning Centre Reid.
Call No.S664.005FOO
Contents:
Cover Story
Features
- Confectionery and Snacks
- 43rd AIFST Convention Sponsor Profiles
- Fats and Oils
- Business of Food
Paper
- Research Paper
Regulars
Advertisers
TravelWEEKLY (August 27, 2010)
TravelWEEKLY (August 27, 2010) is now available at the Learning Centre Reid.
Call No.S338.47919405TRA
Contents:
IN DEPTH
- New analysis
- Analysis
REGULARS
- Mystery Shopper
- Classifieds
FEATURES
- Stopovers
- France
- Hawaii
- River Cruise
Wednesday, September 1, 2010
The Weekend Australian Magazine (Aug 28-29 2010)
The Weekend Australian Magazine (Aug 28-29 2010) is now available at the Learning Centre Reid.
Call No.S052.94AUS
FOOD & WINE
- Gadget Geeks
- Eating Out
- Eating In
Television Programs of Interest (Sat 4 Sep to Fri 10th Sep 2010)
Television Programs of Interest (Sat 4 Sep to Fri 10th Sep 2010)
A FORK IN THE ROAD: HONG KONGJoin Pria Viswalingam as he investigates the thriving metropolis that is Hong Kong.
Saturday 4 September 2010 7.00pm
SBS TWO
Rating: GCC Rpt
Duration: 30 mins
A FORK IN THE ROAD: FRANCE
Join Pria Viswalingam as he takes in the delights of a soujourn in France.
Sunday 5 September 2010 7.00pm
SBS TWO
Rating: GRpt
Duration: 30 mins
FRANCESCO'S MEDITERRANEAN VOYAGE: LAND OF HOPE - EP 3 OF 12
Conditions at sea are turning rough as Francesco continues his journey, sailing from Venice to Istanbul. The coastline is stunning but he cannot avoid the scars of war that followed hard on the collapse of Yugoslavia.
Sunday 5 September 2010 6.00pm
ABC2
Rating: PGCC Rpt
Duration: 35 mins
A FORK IN THE ROAD: NEW YORK
Pria finds himself speeding through the streets of New York with hack poet-cum-cabdriver, T. Butler Gerber.
Monday 6 September 2010 7.00pm
SBS TWO
Rating: GCC Rpt
Duration: 30 mins
FOOD FOR THOUGHT: FOOD THERAPY - FUNCTIONAL FOODS, EP 2 OF 10
With the connection between diet and health well established, food manufacturers have been quick to design products that appeal to the health-conscious consumer. In this program, the boom in so-called “functional foods”, such as folate-enriched breakfast cereals, calcium-enriched milk and vitamin-enriched fruit juices is explored.
Monday 6 September 2010 10.40am
ABC1
Rating: GCC Rpt
Duration: 15 mins
A FORK IN THE ROAD: GREECE
A visit to Greece, where Pria is given different perspectives of Athens by travel writer Charles Sriber and pianist Dmitri Sgouros. He also discovers the charms of the island of Hydra in winter.
Tuesday 7 September 2010 7.00pm
SBS TWO
Rating: GRpt
Duration: 30 mins
A FORK IN THE ROAD: ARGENTINA
In Buenos Aires, Pria checks out the culture of the Argentinian people - who are made up of an interesting mix of European cultures - and finds out what makes them tick.
Wednesday 8 September 2010 7.00pm
SBS TWO
Rating: GWS Rpt
Duration: 30 mins
CHEESE SLICES: ARTISAN CHEESES - SERIES 4, EP 8 OF 10
Will's cheese tour takes him across the United States. He learns about the challenges of making farmstead washed-rind cheese; meets American goats cheese pioneer Judy Schad; and discovers the story behind Rogue River Blue.
Wednesday 8 September 2010 6.00pm
ABC1
Rating: GCC
Duration: 30 mins
POH'S KITCHEN: EP 29 OF 40
Poh is in Darwin to meet internationally renowned chef Jimmy Shu. This is her first visit and she can understand why it is often referred to as the 'Gateway to Asia' and how it has inspired Jimmy with its exciting produce.
Wednesday 8 September 2010 6.30pmA
BC1 Rating: GCC
Duration: 30 mins
MADE IN SPAIN WITH JOSE ANDRES: EP 2 OF 13
Made in Spain highlights the extraordinary cooking traditions of a country whose food and wine is capturing the world's imagination. Jose Andres brings us the exciting flavours of his native Spain with easy and informative recipes created in his own kitchen.
Wednesday 8 September 2010 6.30pm
SBS TWO WS
Duration: 30 mins
A FORK IN THE ROAD: MALTA
The President of Malta, Ugo Mifsu Bonnici, takes Pria on an exploration of the history, culture and people of this small limestone island outcrop in the middle of the Mediterranean.
Thursday 9 September 2010 7.00pm
SBS TWO Rating: GRpt
Duration: 30 mins
FOOD SAFARI: EGYPTIAN - SERIES 3, EP 2 OF 9
Explore the nourishing foods of Egypt as Maeve discovers the country's favourite dishes and meet chef and restaurateur Ramy Megalaa who introduces the key ingredients in Egyptian cooking and prepares an aromatic fish tagine.
Thursday 9 September 2010 7.30pm
SBS ONE
Rating: GCC WS Rpt
Duration: 30 mins
LUKE NGUYEN'S VIETNAM: EP 2 OF 10
Tonight, acclaimed owner and chef of the Sydney restaurant 'The Red Lantern', Luke Nguyen, spends time cooking with his extended family in Ho Chi Minh City. In a tiny local cafe he creates a popular char grilled pork dish. In the house that his father grew up in he whips up a favourite salad, as his grandmother looks on. Luke then visits his Auntie 8's corn business and prepares her special sweet corn pudding.
Thursday 9 September 2010 8.00pm
SBS ONE
Rating: GCC WS Rpt
Duration: 30 mins
HESTON'S FEASTS: GOTHIC FEAST - SERIES 2, EP 4 OF 7
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 edible graveyard for dessert with edible breasts.
Thursday 9 September 2010 8.30pm
SBS ONE Rating: PGCC WS
Duration: 60 mins
FOOD TRIP WITH TODD ENGLISH: EP 2 OF 13
Join chef and restaurateur Todd English as he travels the globe visiting exotic locations and collecting culinary ideas and inspiration. Along the way, he taps local food experts who teach him about food customs and culture. At the end of the show, viewers are invited to join him in his kitchen as he demonstrates how the world's rich flavours and techniques inspire him to reinvent traditional cuisine.
Thursday 9 September 2010 6.30pm
SBS TWO WS
Duration: 30 mins
A FORK IN THE ROAD: EUROPEPria visits Alsace for lunch; meets a Swiss family with their hearts in New York; goes to the European Parliament in Strasbourg; cycles in Germany; and takes a hot air balloon through the Rhine Forest.
Friday 10 September 2010 7.00pm
SBS TWO
Rating: GRpt
Duration: 30 mins
TASTE TAKES OFF: EP 2 OF 10Peta Mathias is your global gourmet guide for this series as we sample culinary traditions from around the world. Malaysia, Chile, Canada and Hawaii are all on the menu as Peta tucks into a mouth-watering selection of dishes from street food to five-star cuisine. Along the way we discover the essence of a destination can be found in its people and its food.
Friday 10 September 2010 6.30pm
SBS TWO WS
Duration: 30 mins
A FORK IN THE ROAD: HONG KONGJoin Pria Viswalingam as he investigates the thriving metropolis that is Hong Kong.
Saturday 4 September 2010 7.00pm
SBS TWO
Rating: GCC Rpt
Duration: 30 mins
A FORK IN THE ROAD: FRANCE
Join Pria Viswalingam as he takes in the delights of a soujourn in France.
Sunday 5 September 2010 7.00pm
SBS TWO
Rating: GRpt
Duration: 30 mins
FRANCESCO'S MEDITERRANEAN VOYAGE: LAND OF HOPE - EP 3 OF 12
Conditions at sea are turning rough as Francesco continues his journey, sailing from Venice to Istanbul. The coastline is stunning but he cannot avoid the scars of war that followed hard on the collapse of Yugoslavia.
Sunday 5 September 2010 6.00pm
ABC2
Rating: PGCC Rpt
Duration: 35 mins
A FORK IN THE ROAD: NEW YORK
Pria finds himself speeding through the streets of New York with hack poet-cum-cabdriver, T. Butler Gerber.
Monday 6 September 2010 7.00pm
SBS TWO
Rating: GCC Rpt
Duration: 30 mins
FOOD FOR THOUGHT: FOOD THERAPY - FUNCTIONAL FOODS, EP 2 OF 10
With the connection between diet and health well established, food manufacturers have been quick to design products that appeal to the health-conscious consumer. In this program, the boom in so-called “functional foods”, such as folate-enriched breakfast cereals, calcium-enriched milk and vitamin-enriched fruit juices is explored.
Monday 6 September 2010 10.40am
ABC1
Rating: GCC Rpt
Duration: 15 mins
A FORK IN THE ROAD: GREECE
A visit to Greece, where Pria is given different perspectives of Athens by travel writer Charles Sriber and pianist Dmitri Sgouros. He also discovers the charms of the island of Hydra in winter.
Tuesday 7 September 2010 7.00pm
SBS TWO
Rating: GRpt
Duration: 30 mins
A FORK IN THE ROAD: ARGENTINA
In Buenos Aires, Pria checks out the culture of the Argentinian people - who are made up of an interesting mix of European cultures - and finds out what makes them tick.
Wednesday 8 September 2010 7.00pm
SBS TWO
Rating: GWS Rpt
Duration: 30 mins
CHEESE SLICES: ARTISAN CHEESES - SERIES 4, EP 8 OF 10
Will's cheese tour takes him across the United States. He learns about the challenges of making farmstead washed-rind cheese; meets American goats cheese pioneer Judy Schad; and discovers the story behind Rogue River Blue.
Wednesday 8 September 2010 6.00pm
ABC1
Rating: GCC
Duration: 30 mins
POH'S KITCHEN: EP 29 OF 40
Poh is in Darwin to meet internationally renowned chef Jimmy Shu. This is her first visit and she can understand why it is often referred to as the 'Gateway to Asia' and how it has inspired Jimmy with its exciting produce.
Wednesday 8 September 2010 6.30pmA
BC1 Rating: GCC
Duration: 30 mins
MADE IN SPAIN WITH JOSE ANDRES: EP 2 OF 13
Made in Spain highlights the extraordinary cooking traditions of a country whose food and wine is capturing the world's imagination. Jose Andres brings us the exciting flavours of his native Spain with easy and informative recipes created in his own kitchen.
Wednesday 8 September 2010 6.30pm
SBS TWO WS
Duration: 30 mins
A FORK IN THE ROAD: MALTA
The President of Malta, Ugo Mifsu Bonnici, takes Pria on an exploration of the history, culture and people of this small limestone island outcrop in the middle of the Mediterranean.
Thursday 9 September 2010 7.00pm
SBS TWO Rating: GRpt
Duration: 30 mins
FOOD SAFARI: EGYPTIAN - SERIES 3, EP 2 OF 9
Explore the nourishing foods of Egypt as Maeve discovers the country's favourite dishes and meet chef and restaurateur Ramy Megalaa who introduces the key ingredients in Egyptian cooking and prepares an aromatic fish tagine.
Thursday 9 September 2010 7.30pm
SBS ONE
Rating: GCC WS Rpt
Duration: 30 mins
LUKE NGUYEN'S VIETNAM: EP 2 OF 10
Tonight, acclaimed owner and chef of the Sydney restaurant 'The Red Lantern', Luke Nguyen, spends time cooking with his extended family in Ho Chi Minh City. In a tiny local cafe he creates a popular char grilled pork dish. In the house that his father grew up in he whips up a favourite salad, as his grandmother looks on. Luke then visits his Auntie 8's corn business and prepares her special sweet corn pudding.
Thursday 9 September 2010 8.00pm
SBS ONE
Rating: GCC WS Rpt
Duration: 30 mins
HESTON'S FEASTS: GOTHIC FEAST - SERIES 2, EP 4 OF 7
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 edible graveyard for dessert with edible breasts.
Thursday 9 September 2010 8.30pm
SBS ONE Rating: PGCC WS
Duration: 60 mins
FOOD TRIP WITH TODD ENGLISH: EP 2 OF 13
Join chef and restaurateur Todd English as he travels the globe visiting exotic locations and collecting culinary ideas and inspiration. Along the way, he taps local food experts who teach him about food customs and culture. At the end of the show, viewers are invited to join him in his kitchen as he demonstrates how the world's rich flavours and techniques inspire him to reinvent traditional cuisine.
Thursday 9 September 2010 6.30pm
SBS TWO WS
Duration: 30 mins
A FORK IN THE ROAD: EUROPEPria visits Alsace for lunch; meets a Swiss family with their hearts in New York; goes to the European Parliament in Strasbourg; cycles in Germany; and takes a hot air balloon through the Rhine Forest.
Friday 10 September 2010 7.00pm
SBS TWO
Rating: GRpt
Duration: 30 mins
TASTE TAKES OFF: EP 2 OF 10Peta Mathias is your global gourmet guide for this series as we sample culinary traditions from around the world. Malaysia, Chile, Canada and Hawaii are all on the menu as Peta tucks into a mouth-watering selection of dishes from street food to five-star cuisine. Along the way we discover the essence of a destination can be found in its people and its food.
Friday 10 September 2010 6.30pm
SBS TWO WS
Duration: 30 mins
Subscribe to:
Posts (Atom)