THE WANDER SERIES
So many countries. One appetite.
This is the wandering half of Savour & Wander, the cooks leave the kitchen, chase the food to its source, and bring the recipe home.
Far Flung
With
Gary Mehigan
Hong Kong
Back-alley heat and the roar of the wok.
Gary chases wok hei through the city's kitchens, where a pile of crab and a handful of fermented black beans become something you eat with your hands and remember for years.
Recipes from this segment
Hong Kong
Far Flung
With
Gary Mehigan
Hong Kong
Back-alley heat and the roar of the wok.
Gary chases wok hei through the city's kitchens, where a pile of crab and a handful of fermented black beans become something you eat with your hands and remember for years.
Recipes from this segment
Far Flung
With
Gary Mehigan
India
Lunch that crosses a city by hand.
Gary moves from the dosa griddles to the coastal curry pots, where breakfast is fermented overnight and dinner is finished with curry leaf and lime. Big flavours, generous tables.
Recipes from this segment
India
Far Flung
With
Gary Mehigan
India
Lunch that crosses a city by hand.
Gary moves from the dosa griddles to the coastal curry pots, where breakfast is fermented overnight and dinner is finished with curry leaf and lime. Big flavours, generous tables.
Recipes from this segment
Far Flung
With
Gary Mehigan
Laos
Eaten with your hands, anchored by sticky rice.
Along the Mekong, the meal is built around the basket of sticky rice and whatever the herbs and the river provide. Larb pounded fresh, mushrooms and jackfruit seeds folded through rice.
Recipes from this segment
Laos
Far Flung
With
Gary Mehigan
Laos
Eaten with your hands, anchored by sticky rice.
Along the Mekong, the meal is built around the basket of sticky rice and whatever the herbs and the river provide. Larb pounded fresh, mushrooms and jackfruit seeds folded through rice.
Recipes from this segment
Far Flung
With
Gary Mehigan
South Korea
A country that takes its rice bowls to competition, and its ferments seriously.
From the contest kitchens of Jeonju to a stew built on time and good kimchi, this is Korean home cooking with the volume up. Bold, sour, deeply savoury.
Recipes from this segment
South Korea
Far Flung
With
Gary Mehigan
South Korea
A country that takes its rice bowls to competition, and its ferments seriously.
From the contest kitchens of Jeonju to a stew built on time and good kimchi, this is Korean home cooking with the volume up. Bold, sour, deeply savoury.
Recipes from this segment
Far Flung
With
Gary Mehigan
Vietnam
Where the day's cooking is decided at the market before the sun is fully up.
Gary follows the catch from the boats to the roadside grills, where freshness is measured in minutes, not days. Rice paper, lime, chilli, and fish still cool from the water.
Recipes from this segment
Vietnam
Far Flung
With
Gary Mehigan
Vietnam
Where the day's cooking is decided at the market before the sun is fully up.
Gary follows the catch from the boats to the roadside grills, where freshness is measured in minutes, not days. Rice paper, lime, chilli, and fish still cool from the water.
Recipes from this segment
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