S3 E1 • Greece

Angela May's culinary journey through Greece takes her from the bustling capital of Athens, to historic Thessaloniki, and to the islands of Lesvos and Crete, on an exploration of this beautiful country's delicious and healthy Mediterranean cuisine. The classical civilisation of the Ancient Greeks still influences modern Greece, and in Athens, a melting pot of tastes and traditions, Angela is treated to a feast served in the elegant style that Athenians would have been accustomed to 2000 years ago. Sampling the street food Souvlaki in the busy streets beneath the Acropolis, Angela visits the central food market, before going on to learn how best to prepare and cook the Greek favourite, Moussaka. Travelling on to the island of Lesvos, Angela discovers how the aniseed-based Greek tipple of Ouzo came to be created here when all the local vines were wiped out by the phylloxera plague in the 19th century. Angela then heads out to sea with a local fisherman to catch octopus for dinner, before finding out from a local cooking expert the secret of making the finest "spoon sweets". In Greece's second largest city Thessaloniki, Angela meets Greek TV cook and singer songwriter F.T. Bletsas, who explains how the city's historic position on the major trade and travel routes between East and West has influenced the regional cuisine here, with spicy foods popular. He demonstrates one of his favourite recipes, learned from his grandmother, using spicy stuffed peppers and other vegetables. Heading on to the island of Crete, Angela discovers how the local people have one of the healthiest diets in the world, with a high consumption of olive oil among the most important factors - with a flourishing agricultural economy, Crete exports vegetables across Europe, and is one of the few Greek islands that could support itself without tourism. Angela joins a shepherd tending a flock of sheep in the mountains, before ending her trip learning how to make the delicious traditional recipe of rabbit stifado.

S3 E2 • Goa & Manila

Roving foodies Angela May and Bobby Chinn embark on 2 culinary journeys across Asia. Angela travels to the western coast of India to sample the cuisine and culture of the thriving melting pot that is Goa. Meanwhile, Bobby travels to Manila where he discovers a passionate and humorous people, and their love of food. Goa existed under Portuguese colonisation for over 400 years, and the architecture, cuisine and overall flavour of the region is entirely reflective of this rule. Angela samples delicious Goan foods from vibrant restaurants across the region, gets cooking lessons from Goan chefs, and also tries her hand at creating some of the dishes for herself. She starts her travels in the capital city of Panaji along the Mandovi River, where she has the chance to try a traditional Goan breakfast of Pao Bhaji, a vegetable curry with a soft white bread. Angela moves on to the Sanctuary bakery, where she is taught how to make the bread. Inspired by the fare, Angela creates her own version of the curry, adding untraditional vegetables to the mix. Next stop on her journey is Goa Villa, where Angela helps stuff and smoke a traditional Goan sausage. From there, it is on to the municipal market, to peruse the endless stands of fish and shellfish. Seafood is a major staple of the Goan diet, as the region is home to many rivers, and bordered on the west by the Arabian Sea. Chef Ragu, from the Taj Hotel Village who shows her how to cook a Goan Prawn Curry using fresh, local ingredients. Angela moves on to Goa's beaches, which are popular amongst tourists and locals alike, to sample the fare at the famously delicious food and drink shacks that line the sand. After absorbing some rays, she takes a cooking lesson from Faro musician and chef Francisco Sousa, whose restaurant - Casa Portuguesa - is one of the most popular in Goa. Francisco mixes Goan and Portuguese chillies to make a fusion dish called Pork Sorpotel. Next, she meets up with local chef Morgan from Le Restaurant Français - who fuses his knowledge of French, Goan and Asian cuisine into a blissfully refreshing spin on beloved classics. Angela's visit draws to a close at Arpora whose vibrant, colourful, and bustling night market sells almost anything and everything and where you can sample delicious local delicacies alongside world cuisine from myriad food stalls. Meanwhile, Bobby Chinn heads off for the Philippines - formerly a Spanish colony in the 16th century, American territory in the early 20th century, which became independent in 1946. Spanish heritage is a key distinguishing factor of the Philippines in Asia - Spanish was an official language in the country until 1973. Its cuisines is also the result of evolution over several centuries from its Malay roots to a cuisine of predominantly Spanish base, due to the many Mexican and Spanish dishes brought to the islands during the colonial period. Typical dishes here range from a simple meal of fried fish and rice to rich paellas and cocidos. Apart from the obvious Spanish influences, Philippine cuisine is distinct in their love for meat and stews, as well as their huge variety of dishes and ingredients. Filipino cuisine is also distinguished by its bold combination of sweet, sour, salty and spicy flavours, although most dishes are not typically highly spiced. Bobby learns that Filipino palates prefer a sudden influx of flavour so many national dishes offer a feast for the eyes, an aromatic bouquet, and a gustatory delight. Next, at the local Farmers Market, Bobby meets up with Roland Laudico - one of a new breed of Filipino chefs pushing the boundaries of the traditional cuisine. Together they shop for the freshest seafoodand Roland teaches Bobby how to make tasty Sinigang Seafood. Bobby also pays a visit to numerous places of interest that reflects Manila's colonial past, beginning with Intramuros - a walled city during the Spanish colonial times - and taking inthebeautiful church of San Agustin which has survived 5 earthquakes. Here he tries his hand at making one the most popular Filipino dishes: Champorado - a combination of porridge made with glutinous rice, cocoa powder, condensed milk and sugar. To diffuse the sweetness of this dish, Filipinos eat it together with tuyo (dried salted fish). Next stop is the Manila American Cemetery which is the largest of its kind in the Pacific where many U.S. personnel killed during World War II are buried. In fact, the Americans had military bases in the Philippine until the mid 1990s so their influence is everywhere, infused in music sports and food. For a truly Filipino experience, Bobby has to take a trip in the latest version of a traditional form of transport: the E-Jeepney. Unlike the old public utility jeepneys, the latest electric jeepneysdon't hiss, or cough, or sputter. Instead, these eco-friendly vehicles weave their way around the Makati central business district quietly - with only an occasional puff of smoke from their glossy behinds. At Manilas largest shopping mall, the sprawling SM Mall of Asia, Bobby tracks down Gene Gonzalez, founder and president of the Center for Asian Culinary Studies and chef at Café Yasbel. Gene shows Bobby how to make what most Filipinos consider to be their national dish, Chicken Adobo. Next, Bobby meets Marketman - the city's most famous food blogger - who takes him around Escaledo Market, and highlighting traditional food and drink from many regions. Finally, they wind up the afternoon with a Meryenda party back at Marketman's place. Here Bobby gets to relax and sample delicious Filipino fare at its best.

S3 E3 • Singapore & Chennai

In this episode, Angela May digs into the diverse, multi-ethnic mixing bowl that is Singapore cuisine. And, Bobby Chinn samples some of the unique Indian delights in Chennai. Singapore is famous for being an ultra-modern Asian economic trading hub, with a soaring urban skyline that reveals little about the ethnic groups that make up this island's diverse population. Host Angela May discovers that underneath the spotless urban surface, Singapore is colourful and flavourful ethnic blend of spicy street food traditions and early fusion tendencies - thanks to the cohabiting immigrant population of Malay, Chinese, Indian and European people. First stop, a breakfast at the port - now one of the world's biggest and busiest. Both the port and sea trading are the source of Singapore's earliest boom years when coolie labour from Southern China unloaded boats along the banks of the Singapore River. Food Blogger Leslie Tay introduces Angela May introduces her to a hearty breakfast of Pork Rib Soup as they discuss the fine points of the origins of this dish as the preferred power breakfast of the dock workers. Afterwards, Angela explores the fabulous Victorian-era Raffles Hotel, an icon of Victorian colonial luxury, and she notes that the hotel's original "Tiffin Room" serves Indian food, as it has done for over 100 years. This is because of the original Indian immigrants - who were already British colonial subjects - came over with their British officers. The Indians now a thriving minority on the Singapore scene, stayed and prospered - their tastes becoming adopted by other cultural groups. The proof can be seen in Irene Jansen's favourite dish passed down by her Chinese grandmother. Jansen, a cook book author and native Singaporean, who is of ethnic Chinese, and Eurasian roots, prepares this recipe with Angela May. It shows strong Indian influences infused with tropical, and Chinese flavours. Her Chicken Curry infused with Coconut Milk, paired with lacey Roti Jala bread is a classic Singapore hybrid dish. Angela now visits one of the dozens of open-air food courts or "Hawker Centres" that are a signature trait of Singapore life. Individual street food hawkers, mostly family run businesses for generations, have been organized by the government in these modernized malls, and have become a Singaporean habit for the young, old, rich and poor. Every kind of speciality imaginable, from Malay, Chinese, Indian cuisines, mixed with some adopted European elements, is on offer. After giving us some tips on how to deal with the lunchtime rush, Angela gets a cooking lesson from a "master Hawker" at his family stand. For 30 years, he has specialized in Prawn Fried Noodles (or Hokkein Mee) At the lushly decorated True Blue Restaurant, Angela learns about the Peranakans and their culture. Originally a society formed by prosperous straits Chinese traders who inter-married with local Malay women, the Peranakans are famed for their elaborate, decorative style, and equally elaborate food customs. Owner Benjamin Seck prepares Ondeh-Ondeh, a sweet potato and palm sugar pastry that is one of many brightly coloured Keuh (or pastry specialities), associated with the Perankans. Angela also visits a neighbourhood Keuh shop, where the brightly coloured artisan pastry is bought by the boxful. Willin Low, the trendy young owner of the Wild Rocket Restaurant, has coined a new phrase "Mod Sin", (as in Modern Singapore) to define his nouvelle Singaporean cuisine. A smart, contemporary destination for Singapore's serious gourmets, Wild Rocket features new twists on old favourites, such as Low's Laksa Pesto Linguini which he whips up for Angela, admitting his grandmother would never approve. Finally, inspired by all the the flavours and colours of this tiny but thriving island republic, Angela prepares her own barbeque on the East Coast beach, with a fresh whole fish from the morning market that she has smothered in a pungent paste of local herbs and spices such as fresh coriander and leaves leaves, and then wrapped in a banana leaf. Meanwhile, on his tour through India's 4th largest city Bobby Chinn samples some of Chennai's vegetarian delights including those served up at one of the world's oldest vegetarian restaurants. Woodlands was established in 1926 and here they still cook their food on wood-fired stoves. Bobby then visits one of India's biggest sweet producers and exporters, Krishna Sweets, which has 80 stores nationwide and 30 just in Chennai making more than 125 varieties of sweets. These sweets, which rely heavily on sugar, milk, condensed milk and clarified butter (or ghee), are popular festival foods throughout India. Finally, Bobby visits one of Chennai's numerous street side restaurants where the food in literally home made. Mummie's Mess Restaurant is located in a suburban residential neighbourhood - eats easy to spot due to the large groups of people standing in the street outside eating the delicious food on offer at the front door.