Food Safari Water S01E02 - Sea Treasures

Diver James Palanowski works in the eight-degree water off Tasmania’s east coast to harvest abalone, which is then used by acclaimed Chinese chef Frank Shek (China Doll) who teaches a home sous-vide method to achieve a spectacular spiced seafood omelette. Forager Peter Hardwick shares his favourite place on the NSW North Coast to find sea vegetables including samphire, seablite and pig face. In Tasmania James Ashmore (Ashmore Foods Tasmania) demonstrates how he preserves wakame and Tasmania’s favourite Japanese chef Masaaki Koyama (Masaaki’s Sushi) uses wakame to create a salad with octopus finished with a dressing using dashi. The salmon roe harvest in the Yarra Valley is spectacular as the fish laden with eggs are anaesthetised in a bath of clove oil-induced water and their jewel-like orange roe ‘milked’. Caviar is the crowning glory of pioneering Greek chef Peter Conistis’ (Alpha Restaurant) signature dish moussaka of eggplant, seared scallops and taramasalata.

Recipes
Abalone and Asian mushroom omelette
https://www.sbs.com.au/food/recipes/abalone-and-asian-mushroom-omelette
Wakame and octopus salad
https://www.sbs.com.au/food/recipes/wakame-and-octopus-salad
Moussaka of eggplant, seared scallops and taramasalata
https://www.sbs.com.au/food/recipes/moussaka-eggplant-seared-sea-scallops-and-taramasalata

Видео Food Safari Water S01E02 - Sea Treasures канала Flaming Hedgehog