Jamie's Food Escapes
Jamie Oliver hits the road again for a culinary expedition through the world's cultures and cuisines
- 2010-2011
- 1 season
- Cooking Channel
- Documentary
Jamie Oliver hits the road again for a culinary expedition through the world's cultures and cuisines
Season 1 Episode Guide
6 Episodes 2010
Episode 1
Venice
Wed, Feb 16, 2011 48 mins
Jamie's in Venice, getting away from the tourist traps, and experiencing the delicious authentic tastes the real Venice has to offer. Jamie tries his hand at fishing and cooks up spaghetti vongole. He learns the secret to making the best risotto in the world, and also prepares a beef carpaccio, and a perfect Venetian tiramisu.
Episode 2
Athens
Wed, Feb 23, 2011 47 mins
Jamie cooks kebabs in the shadow of the Acropolis, tries his hand at souvlaki, joins friends for meze and Greek dancing, milks a goat with a priest, prepares a perfect Greek salad, and cooks tuna straight from the sea on the beach.
Episode 3
The French Pyrenees
Wed, Mar 2, 2011 48 mins
Jamie visits the French Pyrenees, in villages surrounding Toulouse, truffle-hunting with a greedy pig and joining locals on a wild boar hunt.
Episode 4
Andalucia
Wed, Mar 9, 2011 46 mins
Jamie travels to Andalucia, where he makes paella for a whole village, and cooks rabbit stew with some hunters. He also prepares an authentic gazpacho, pork chops with Spanish beans, salt-roasted fish, an amazing tomato salad with chorizo, and a quail's egg breakfast with black pudding.
Episode 5
Stockholm
Wed, Mar 16, 2011 48 mins
Jamie is in Stockholm, where he samples reindeer heart, a fermented herring that smells like a stink bomb, and also picks wild mushrooms and blueberries on the islands nearby. He also makes pike perch, gravadlax and roasted beetroot salad.
Episode 6
Marrakesh
Wed, Mar 23, 2011 48 mins
Jamie's in Morocco, dodging snake charmers to try out the street food of Marrakesh, like slow-roasted lamb in cumin, and almond and rose water cakes. Later he joins a family for some Moroccan home cooking, and makes his own versions of chicken and lemon tagine, Moroccan roast lamb, and a `snakey cake' made of filo pastry, almonds and rose petals.