Shane Delia’s Spice Jour­ney

The Weekend Australian - Review - - Television -

Thurs­day, 7.30pm, SBS One Mal­tese Aus­tralian chef Shane Delia ex­udes vi­tal­ity and speaks in a broad Aussie ac­cent. When we last caught up with him 10 weeks ago, he was set­ting off on a culi­nary pil­grim­age to ex­plore his her­itage. As you do. In this episode that jour­ney con­cludes. First stop, the Caspian Sea, the world’s largest lake. The chunky chef says he can’t be­lieve he made it all the way from the Per­sian Gulf along the length of Iran — a jour­ney of 2000km — to hang out with the orig­i­nal source of caviar — the vir­gin stur­geon, as I re­call. He tells us it is al­most im­pos­si­ble to buy caviar through le­git­i­mate chan­nels, so he is go­ing to buy some on the black mar­ket. Yes, Delia lives dan­ger­ously. Is that why he sounds sur­prised to have made it from one end of Iran to the other? As al­ways, the travel footage is as tasty as the food. Fi­nally, it is good to see the

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