A Cook Abroad

Hairy Biker Dave Myers travels to Egypt, home to some of the oldest recipes known to man. From the fantastic street food of one of the worlds greatest cities, Cairo, to a family feast 500 miles south in ancient Aswan, Dave voyages up the Nile to find the origins of some of our favourite dishes. On this epic adventure, Dave fulfils a boyhood dream to visit the pyramids of Giza and learns that they were built by labour fed on no more than the humble loaf. He goes off the beaten track to the lush oasis of Al Fayoum in search of a dish with mythical properties and, on the banks of the River Nile, discovers a place where ancient man first turned to farming. Venturing further into the land of the pharaohs, Dave finds what hes been searching for - the origins of baking and the living proof of a food that changed the eating habits of the planet. To mark the end of his journey, Dave is invited by a family of Nubians for a feast to celebrate the end of Eid al-Adha. He helps prepare a traditional meal that has become legendary across the entire Arab world and receives hospitality hell never forget.

MasterChef judge and meat connoisseur John Torode fulfils a lifelong ambition to go to Argentina, where eating beef is a national obsession. After savouring the street food from the barbecues, or asados, in Buenos Aires, John embarks on an epic road trip that takes him across the vast pastures of the pampas to Mendoza in the foothills of the Andes. His mission - to find the best piece of steak in the world and the best way to cook it. Along the way, John discovers that modern industrial farming has changed the landscape of the legendary pampas and threatened a way of life unchanged for centuries. In order to learn the traditional ways of rearing cattle, he goes native with the gauchos on a working estancia and experiences one of the most authentic barbecues hes ever had. Back on the road, when John stops at a truckers cafe to have lunch, he has an epiphany. He grasps the secret of cooking with fire. His final destination is a fabled restaurant in Mendoza, where cooking beef has become an art form. Its here, among the restaurants seven fires, that John learns his final lesson.

Rick Stein is in Australia, a country he fell in love with on his first visit at the age of 19. On a journey in search of the ingredients revolutionising Australian cooking, Rick sets off from his new home in Mollymook, New South Wales, up to Sydney before flying to Tasmania. In Sydney, Rick revisits some of his old haunts and reminisces over his misspent youth, a time when he was fleeing a personal tragedy back home. In the fish market, where his love affair with Australian fish culture began, Rick learns that a staggering 70 per cent of fish eaten in the country is imported. Now, after years of looking to other countries for its ingredients, Australia is beginning to look to its own produce, and the most modern move on the culinary circuit is to go ancient. Rick travels out to Botany Bay - the site of James Cooks first landing. There, he gets back to basics, does some foraging and learns the art of cooking the aboriginal way. But when it comes to cooking with native foods, the sleepy backwater of Tasmania is leading the way. Tasmania is not only an emerging foodie destination but, as Rick discovers, an eco-paradise. He goes hunting for wallaby (the latest wild meat taking Sydney by storm), samples the best single-malt whisky in the world and tastes sustainably farmed salmon that has become a national obsession. With small-scale producers making a splash on the international food scene, this wild outpost has also become a great business model for a new - sustainable - kind of industry.