Alila Villas Uluwatu is a magical 5-star resort set atop steep cliffs overlooking the Indian Ocean. Executive Chef Stephane Simond prepares stunning dishes served at Alila's two high-end restaurants CIRÉ and The Warung.
Singapore has become an ideal destination for travelers expecting taste and luxury. Host Phillip Davenport takes us on a grand tour to meet the brilliant chefs who have brought their creative culinary innovation to Singapore.
At the AYANA Resort and Spa in Bali, Dava Steak and Seafood Restaurant serves up modern French-Asian cuisine created by award-winning Singaporean chef Jusman So. Taste a few of Dava's savory dishes and visit AYANA Resort's famous Rock Bar.
Tour of the 21 de Noviembre market; salsa; spit-roast chicken; enfrijoladas topped with chorizo; Chaguita, a 200-year-old frozen ice and ice cream stand; coconut ice and a deep-pink Jamaica syrup.
Tony explores the three largest types of barbecue when he visits Kansas City, Houston and North Carolina; each offers their own variation of sauce, smoke, ribs and brisket.
Known as Brazil's capital of happiness, Salvador da Bahia offers fruitful local markets and rich cuisine; Tony takes part in a traditional local ceremony and experiences the talents of the famous Bahian artist of the kitchen, Chef Dada.
Tony is almost overwhelmed by the amount of food in Singapore; from chicken congee to root beer floats, Tony explores the city; from wet markets to the red-light district, he is amazed by all the city has to offer.
The Basque food culture in Spain has a rich history and tradition; Tony and Luis Irizar visit gastronomic societies and tapas bars to try and experience all the tastes.
Tony travels to Phnom Penh, Cambodia, with a friend; there he explores a unique food culture which is both pleasing to the palette and yet slightly frightening.
Catherine visits the Botanic Gardens in Belfast to meet Lilian Parkes, before heading to Johannesburg in South Africa to meet her best friend Laura Greer.
Catherine experiments with dinner and dessert in Portland, Ore. by cooking up slow-cooked pulled pork in bao buns with a red onion and fennel slaw, and lemon drizzle donuts with a walnut crumble topping.
Shopping for produce and chilies in Playa del Carmen's markets; poblanos rellenos with tatume squash and longaniza sausage; grilled fish with avocado salsa; coconut bread pudding.
Journeying through Ireland's Wild Atlantic Way; zip lining through the Delphi Forest; birds of prey at Dromoland Castle; herding sheep and feeding lambs at Glen Keen Farm.
Subtítulo
Family Travel on the Emerald Isle -- Ireland as a Family Getaway
In Arcachon, France, Tony first learned to love food as a child; in a nostalgic trip down memory lane, he enjoys the food of his childhood including steak frites, gaufres (waffles), soupe de pêcheur (fisherman's soup) and fresh oysters.
Tony visits the Mall of America to discover what draws Americans to the food court; a local French chef will explain his approach to broaden Americans' palates.
The Japanese have a healthy respect for food, which Tony can definitely appreciate; a trip through a market with a sushi chef prepares Tony for his dinner; he also eats a meal with sumo wrestlers.
Tony has always been interested in the Oaxacan tradition in food; a friend leads Tony through a local market in Oaxaca, Mexico, where they taste a variety of interesting foods including tripe, grasshoppers and tequila.
Hugh Fearnley-Whittingstall returns to River Cottage to harvest the best food that winter has to offer. Hugh cooks and tastes his way through the abundant crops on offer and provides the definitive guide to locally produced food.
Hugh Fearnley-Whittingstall returns to River Cottage to harvest the best food that winter has to offer. Hugh cooks and tastes his way through the abundant crops on offer and provides the definitive guide to locally produced food.
Hugh Fearnley-Whittingstall returns to River Cottage to harvest the best food that winter has to offer. Hugh cooks and tastes his way through the abundant crops on offer and provides the definitive guide to locally produced food.