Food Network Canada springs into the season with the launch of eight new series. Beginning the week of April 5, 2004, international cuisine is in the spotlight with two series apiece focusing on Italian and Australian cuisine, and individual series showcasing French, Chinese, Canadian and British cuisine.
“Our viewers can look forward to eight new series – including four Canadian productions – and introductions to some new faces, including some well-known personalities,” says Karen Gelbart, V.P. Programming, Food Network Canada. “From Florence-based David Rocco and roving Master of Wine Jancis Robinson to Martin Yan in-studio, with a live audience, and Aussie-Chinese chef Kylie Kwong, viewers will benefit from a robust, internationally flavoured spring schedule.”
David Rocco’s Dolce Vita (Broadcast Premiere)
April 5 at 8:30 p.m. ET/PT
Shot on location at the Rocco family apartment in Florence, Italy, Canadian-born David Rocco is immersed in the charm and beauty of Florentine life as he visits local markets and prepares authentic, easy-to-learn classic Italian dishes. Friends, family and special guests drop in during each episode of this 13-part series as Rocco makes everything from Bruschetta with Tomato and Seared Tuna to Ossobucco.
In episode one Rocco acts as tour guide when his friend Max arrives for a visit. From cycling around the city and visiting local merchants to authentic Tuscan dishes and a lesson in Florentine cultural etiquette, Rocco ensures that this will be an unforgettable trip. Featured recipes: Panzanella, Stracotto al Chianti, and Tuna Bean Salad.
French Leave (Canadian Premiere)
April 6 at 9 p.m. ET/PT
In this series produced by Optomen Television, the production company behind the wildly popular Two Fat Ladies and The Naked Chef, Chef John Burton Race takes the biggest risk of his life and leaves behind his career as one of Britain’s top chefs, at a two Michelin star restaurant, to spend a year with his wife and six children in rural France. Follow Race and his family as they struggle to adjust to their new environment and lifestyle.
In episode one Chef John Burton Race and his outspoken family leave the U.K. and struggle to adjust to their new lifestyle in quiet Montferrand in the Aude, at the base of the Pyrenees in the region of Languedoc-Rousillon. Featured recipe: French Onion Soup.
Fresh & Wild (Broadcast Premiere)
April 6 at 7:30 p.m. ET/PT
British chef, Danny Boome, and his Canadian guide Ellen McKinney set off on a cross-Canada culinary tour, in search of unique produce, authentic cuisine and fresh recipes. Along the way the duo meet and learn from Canada’s rich network of suppliers, from farmers to fisherman and beekeepers to game hunters.
In episode one Boome and McKinney visit Lunenburg, Nova Scotia, and head out to sea on the Lobstermen Tour where they learn how to load the bait, set the traps and haul in the day’s catch. After enjoying some fresh lobster on the boat, Boome creates a lobster-inspired version of the traditional British comfort food, Bubble and Squeak.
Surfing The Menu (Canadian Premiere)
April 5 at 9 p.m. ET/PT
Hunky London-based Aussie chefs, Ben O’Donoghue and Curtis Stone, have escaped their kitchens to embark on the adventure of a lifetime. With their surfboards and boning knives packed, the boys travel home to Australia, visiting world-famous wines regions and wicked surfing spots all while creating great meals along the way.
In episode one O’Donoghue and Stone visit Australia’s Abrolhos Islands in search of crayfish. O’Donoghue incorporates his catch into a Pasta dish with Fresh Chives and a Butter Sauce. Stone cooks Lobster in a flavoured stock and adds Garlic Butter and Béarnaise sauce. Also featured: Tuna Fillet with Lemongrass, Ginger and Shallots; and Tuna Ceviche.
Kylie Kwong: Cooking with Heart and Soul (Canadian Premiere)
April 5 at 9:30 p.m. ET/PT
Fire up the wok, grab the cleaver and chopsticks and get inspired by one of Australia’s most talented young chefs, Kylie Kwong. Restaurant owner, author and award-winning chef, Kwong shares her energy and passion for food in this eight-part series. Join Kwong as she draws on both her Chinese and Australian heritage to create uniquely modern, healthy and delicious dishes.
In episode one Kylie Kwong shares the secret family recipes of her childhood – food that inspired the cuisine at her own restaurant. Recipes include Mrs. Jiang’s Homestyle Fried Eggs,
Sweet and Sour Pork, Uncle Jimmy’s Stir Fried Noodles, Fresh Bamboo, and Crayfish and Organic Chicken Salad.
Martin Yan – Quick & Easy Asian (Broadcast Premiere)
Weekdays beginning April 5 at 9 a.m. and 2:30 p.m. ET
Proving that Asian cuisine is not just take-out food, Martin Yan (Martin Yan’s Chinatowns, Yan Can Cook) returns with a new 52-episode series with quick, inexpensive, flavourful, healthy and easy meal ideas. Shot in-studio in front of a live audience, each 30-minute episode finds Yan returning from the super-market, groceries in hand, ready to make a meal from prep-to-plate – sometimes with the assistance of selected audience members.
Uncorked: Italy (Broadcast Premiere)
April 6 at 9:30 p.m. ET/PT
Jancis Robinson, world-renowned Master of Wine, savours Italian wines in this culinary travel series. From the noble Piemonte and down-to-earth Calabria to Rome’s hilly outskirts and the opulent and frivolous Romagna, each episode finds Robinson in a different region of Italy experiencing local celebrations, traditional food and modern wine.
In episode one Jancis Robinson visits Calabria where she savours the local rustic delicacies: wine and wild boar. After witnessing a hunt, Robinson visits two wineries: Librandi, recent developer of an elegant wine called Gravello made from combining the ancient Calabrian vine Galioppo with the noble Cabernet, and Ciro Ceraudo, an organic wine producer where the Ceraudo red and white wines are made.
The Best (Network Premiere)
April 8 at 8 p.m. ET/PT
Three chefs compete to create the best twist on a dish. In each episode, the chefs provide tips on choosing, sourcing and cooking the ingredients, then a panel of judges decides the winner.
In episode one three chefs create their interpretations of the ultimate sandwich, followed by the best steak dinners.