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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

This episode is jam-packed with beloved dishes that range from roast beef and Yorkshire pudding to good old fish and chips; rollmops to summer pudding; pork pies to pickles; and get loads of advice on everything from pub grub to the correct behaviour at an English afternoon tea.

Korean food is some of the healthiest on earth, with an emphasis on vegetables, meats cooked simply and without much oil and a near obsession with the fermented vegetable kimchi. Much of the food that exists today and the customs surrounding it have come from royal cuisine and the complex customs of the ancient court. The food is a study in balance with consideration given to temperature, spiciness, colour and texture along with careful presentation.

Brazilian food is an exuberant, colourful mix of Portuguese, African and native foods including some from the Amazon. The native Indians developed ways of preserving meats by smoking and drying them, they cooked corn porridge, cassava meal and sweet potatoes and discovered delicious foods such as heart of palm. In the middle of the 1500s, when Portuguese sailors discovered they could venture on long sea voyages by taking salted cod along with them for food, the area known as Brazil was discovered and colonised, and is now the largest Portuguese-speaking country in the world.

Sri Lanka, the beautiful spice island once known as Ceylon, is a rich melting pot of cuisines. It seems every nationality that has visited and traded over the years has left a mark on the cuisine - the Dutch, Portuguese, English, Arabs, Malays, Moors and Indians. With a tropical climate, fresh fruit, vegetables and spices are in abundance and used in many ways. Freshness is the key to the food with households regularly shopping more than once a day for produce.

Pakistani cuisine is the lesser known food of the sub-continent and is rich in tradition, full of marvelous and diverse dishes. Pakistan was created in 1947 when India was partitioned and has a predominantly Muslim population. Although Pakistan is relatively new, the cuisine has developed many more years and incorporates elements from its neighbours - India, Afghanistan and Iran. The varied regions also means there are a whole range of different foods - from the fertile valleys and the sea of Sindh province; to pastoral Baluchistan, from neighbouring Iran; to the Punjab with its five rivers and the rugged North West Frontier, home of the chappli kebab.

Food Safari goes in search of the fresh green flavors of Lebanese food and host Maeve O'Meara finds the biggest mound of fresh parsley being chopped for use in falafel, the delicious fried snacks made from chick peas that go so well with creamy hommous and smokey eggplant dip baba ghanouj. Maeve journeys into one of her favorite big Middle Eastern emporiums with master chef Greg Malouf.

A journey into some of the flavours, dishes and ways of eating across the Horn and West Africa. Recipes include a traditional doro wat (a fabulous slow-cooked chicken dish with spices and chillies which starts with a mighty 5 kilos of onions being cooked in a huge pot with no oil or fat); Somalian corn in coconut milk; the one-pot wonder from Nigeria – joloff rice; some hints on eating with your hands; and the delights of the Ethiopian coffee ceremony.

Hungarian cuisine is a combination of simple peasant food which originated many centuries ago when nomadic tribes rode the great plains of Hungary, some new ingredients which arrived with the Italians and Turks in the 15th and 16th centuries and the elegant, highly developed cuisine which came from the days of the Austro Hungarian Empire. The result is delicious, sometimes hearty, to help people withstand long cold winters and sometimes incredibly indulgent, especially when it comes to pastries, cakes and desserts

Food Safari plunges into the fiery passionate world of Portuguese food where all the best food has a close relationship with fire, starting with the now famous Portuguese charcoal chicken. Food author and explorer Maeve O'Meara prizes a recipe for the famous marinated flattened chicken with peri peri sauce from her friend Luis Fernandes whose family brought the recipe from Angola to the world.

A journey through some of the regional specialties of North America takes us into the delicious family recipes from chefs and home cooks who whip up crab cakes, cornbread, Southern fried chicken served with grits, a great recipe for ribs and barbecue sauce, and a classic pecan pie.

SBSs highly acclaimed and hugely popular food series, Food Safari, returns with an enticing mix of some of the latest cuisines to be making their impact in Australia. With flavours and recipes from around the world that have now become a part of Australia's culinary landscape, this new series begins by exploring the many cuisines of Darwin, including recipes from the city's large Greek population, the numerous Asian fares represented in the area as well as classics from local Indigenous cooks. Maeve OMeara and the team then travel the country meeting chefs and home cooks. These rising stars of the new Australian food scene feature in episodes highlighting the cuisines of Peru, Cyprus, the Philippines, South Africa, Laos, Poland, Afghanistan, Denmark and finishing with the unique creole food scene of Broome.

In Greek culture, food is so much more than sustenance – it’s everything – culture, comfort, family, life. “If you grow up Greek, you grow up with your mother chasing you around the house with a spoon”, jokes Greek Australian chef Peter Conistis. From one of the ancient civilisations on earth comes simply prepared food that uses the best of what’s in season & adds just a little magic to help it sing off the plate. From some of the best lamb dishes on earth to fresh seafood, vegetables, beans & pulses & of course good olive oil, Greek food is simple, colourful & incredibly good for you.When Greeks taste something delicious, they have a lovely phrase “Yia Sta Heria Stas” which translates as “I kiss your hands”, celebrating the skill of the cook.

Moroccan food is one of the most cleverly balanced cuisines on earth – spices are used to enhance the flavour of dishes & there is nothing like the warm waft of beautiful spices that seduce you when you open the lid of a tajine. The essence of Moroccan food is a communal style of eating, with many dishes shared by the family. The meal time is very social & eaten at a leisurely pace with much laughter & talking.When entering a Moroccan home, you would be offered food & usually tea within a heartbeat. Hospitality is a very important part of Moroccan culture & making guests welcome is also part of the Islamic teaching.

The fascinating world of Jewish food stretches across many cuisines. As well as joining an extended family for their Shabbat feast, we join a number of accomplished home cooks to learn the secrets of favourites including Jewish penicillin (chicken soup) with matzo balls, some slow-cooked beef dishes, and a classic orange and almond cake.

Malaysian food is heavily influenced by the food of other countries including Chinese, & Indian as well as the native Malay or Peranakan style of cooking. These influences extend from the use of the wok as the main cooking pan, to a combination of a number of spices in many of the dishes. Malaysian food uses an amazing blend of flavours aimed at making your 'tastebuds jump up & down' & the thing that raises it to an art form is the combination of textures, tastes & colour. & nothing is more colourful than the cleverly layered riceflour & coconut sweets called Kueh.

From the tango dancing couple who show us how to create the perfect Argentinian asado to the empanada queen and her recipe; from Chilean all purpose salsa to simple Peruvian ceviche (lime marinated fresh fish), plus the secret to making luscious caramel, this is a beautiful colourful episode and a great start to the series.

In the second episode of Food Safari, Maeve O'Meara explores the country considered the gourmet destination of South America - Peru - and its infiltration into Australian culture. Maeve meets Alejandro Saravia from Morena restaurant in Surry Hills, who shows her some of the key ingredients in Peruvian cuisine including chillies, corn, potato and the high protein grain of the Andes - quinoa. Maeve then joins a group of Peruvian women making humitas, known as the 'bread of the Incas'. Chef Jorge Chacon shows how to make the world's best chips using cassava, which cooks up to a very crunchy outside and smooth creamy inside, served with a mellow chilli-based huancaina sauce, while Luis Almenara shows how to make the famous cocktail of Peru - the pisco sour - using plenty of freshly squeezed lime juice and finishing with a touch of Angostura bitters.

The vibrant, intensely colourful world of Indian food in Australia found an ever increasing fan base when Australians began to travel through India during the 1960s & 70s. Each region of India has its own style of cooking & distinct flavours – North is known for Tandoori & Korma dishes, South is famous for hot & spicy foods, the East specialises in chilli curries, the West uses coconut & seafood & the Central part of India is a blend of all.

Mexican cuisine is one of the most ancient and developed on earth but is little known outside its borders and too many restaurants are more “Tex” than “Mex” according to the small number of Mexican expatriates in Australia Authentic Mexican food is vibrant, delicious and fun and varies according to which region its from. It is also colourful, spicy and uses an amazing array of chillies, both fresh and dried. Many ingredients are available everywhere – tomatoes, limes, coriander, red onion, avocado, corn…and its easy to cook. Some people think Mexican food is too spicy – but true Mexican food has a depth of flavour with its combination of savoury and earthy flavours, and use of fresh herbs.

Japanese food is refined and elegant, its preparation and presentation honed over the centuries so its flavours are pure and delicate. Like many of the most highly developed cuisines on earth, Japanese food celebrates and highlights the flavours, textures and colours of seasonal produce. The first produce of the season is prized. As well as exquisite flavour, visual beauty is paramount; the type of plate or dish is as important as what is on it. The Japanese have also perfected the concept of negative space; where the empty parts of a serving platter serve to emphasise the beauty of the food placed on i

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