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After driving across the USA for Jamie's American Road Trip, Jamie Oliver is hitting the road again for a culinary expedition to six great food destinations a little closer to home.
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After driving across the USA for Jamie's American Road Trip, Jamie Oliver is hitting the road again for a culinary expedition to six great food destinations a little closer to home. Travelling across Europe and into North Africa, Jamie heads off the tourist track to experience local cultures through their food. In the first programme, Jamie visits Marrakesh in Morocco. He dodges snake charmers to try out the street food of the city, slow-roasted lamb in cumin; prune and beef tagine; and almond and rose water cakes. Visiting a communal bread oven, he makes a tangia: a nomad's stew, slow roasting it around the fires heating the hammam baths. Jamie tries ras el hanout, the king of Moroccan spices, and buys potions from a medicine man who promises eternal obedience from his wife Jools.
Jamie Oliver seeks the authentic tastes of Spain in Andalucia. He makes paella for the whole town of Ronda, birthplace of modern bullfighting, and is taught how to cut serrano ham by an
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Jamie Oliver seeks the authentic tastes of Spain in Andalucia. He makes paella for the whole town of Ronda, birthplace of modern bullfighting, and is taught how to cut serrano ham by an award-winning father and son team. As he joins in the local festivities, including carrying a giant statue of the Virgin Mary from church to church, he takes time to cook tomato salad with chorizo, pork chops with Spanish beans, and quail's egg with black pudding
Jamie Oliver visits the Swedish capital where he tries reindeer heart at an old indoor market and catches a boat to pick wild mushrooms and blueberries on one of the city's surrounding
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Jamie Oliver visits the Swedish capital where he tries reindeer heart at an old indoor market and catches a boat to pick wild mushrooms and blueberries on one of the city's surrounding islands. He also tries fermented herring, heads to the royal palace to check the guards' menu, and prepares gravadlax, blueberry buns, creamy mushrooms, pike perch and roasted beetroot salad
In this new series Jamie Oliver travels across Europe to experience local cultures through their food. This time he's in Venice, getting away from the tourist traps to experience the
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In this new series Jamie Oliver travels across Europe to experience local cultures through their food. This time he's in Venice, getting away from the tourist traps to experience the delicious authentic tastes the real Venice has to offer. Jamie tries his hand at fishing and cooks up spaghetti vongole for the most demanding critics possible: local fishermen. He learns the secret of how to make the best risotto in the world from 'risotto king', Ruggero Bovo; samples prosecco; and makes a classic bellini with beef carpaccio. Jamie also cooks minestrone with vegetables; and his old friend Gennaro Contaldo joins him to prepare a perfect Venetian tiramisu.
In this new series Jamie Oliver travels across Europe to experience local cultures through their food. This time he's in the French Pyrenees, in villages surrounding Toulouse: an area
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In this new series Jamie Oliver travels across Europe to experience local cultures through their food. This time he's in the French Pyrenees, in villages surrounding Toulouse: an area steeped in traditional artisan food. 'The food here is so rich,' says Jamie. 'Truffles, confit of duck, Armagnac, incredible vegetables, kick-ass cheeses and amazing red wines.' It's a diet high in fatty foods and yet the region has one of the highest life-expectancies in France. Jamie goes truffle-hunting with a greedy pig and cooks a delicious omelette with the results. He is inducted into a brotherhood of serious bread makers and learns the secrets of their ancient loaves. He also joins locals on a wild boar hunt and cooks at the subsequent feast; and makes sausages with an expert. Along the way he prepares a classic tarte tatin, Roquefort salad, old school confit of duck, and a country-style terrine.
Jamie Oliver travels across Europe to experience local cultures through their food. This time he's in Athens and nearby islands to find the authentic taste of Greece. He heads straight
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Jamie Oliver travels across Europe to experience local cultures through their food. This time he's in Athens and nearby islands to find the authentic taste of Greece. He heads straight to the Athens markets and tries his hand at Greek-style fast food, souvlaki; before cooking his own kebabs in the shadow of the Acropolis. Next it's a short ferry journey to the beautiful island of Aegina, where he learns about how bees get it on and make beautiful honey. Jamie joins friends for meze and Greek dancing; milks a goat with a priest who makes cheese the traditional way; and goes spear-fishing off a Mamma Mia-style island, making fisherman's stew with the catch. Along the way Jamie also prepares a perfect Greek salad, pistachio and honey cake, and tuna straight from the sea on the beach. Last in the series.
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