Season 1

In this flame-cooking master class, host Maeve O'Meara meets an impressive line-up of chefs and food purveyors from across Australia.

Food Safari Fire explores the best char-grilled street food from around the world including Greek pork souvlaki, Abruzzese arrosticini, Malaysian satay, Vietnamese beef in betel leaves and Mexican fish tacos.

Food Safari Fire host Maeve O'Meara explores the versatility and culinary delights of the Wood fired oven from the healthy 6 minute standup fish to Neapolitan pizza, slow-cooked goat, sourdough bread and sensational Greek pie.

Maeve explores how fire and coals create some of the world's most beloved recipes, including traditional Turkish kebabs, Portuguese sardines, marinated Chilean pork belly and a spicy masterpiece known as South African braais.

Maeve seeks out recipes from the subcontinent and Armenia cooked with this ancient oven, including tandoori chicken and prawns, naan, lamb kebabs and an elaborate roast pumpkin.

Maeve explores the Argentinian style of a la cruz cooking, and learns the secrets to Brazilian churrasco, Sardinian suckling pig, Portuguese piri piri chicken and a crowd-pleasing Greek Easter lamb.

Maeve discovers the secrets to Spanish perol, Croatian peka, Chinese claypot, Moroccan tajine and Lebanese saj - and why they taste so good.

Maeve enjoys a sensuous feast of Asian flavours, from the Vietnamese lunch staple bun cha (marinated pork), to Chinese cumin lamb, Thai grilled chicken, Korean barbecue and the popular Japanese cooking technique, kushiyaki.

Meeting smoking masters from across Australia, Maeve tastes hot-smoked salmon and kingfish, the West African condiment shito, flavoursome smoked lamb, Irish cold-smoked green bacon and Kansas City-style ribs.

Catching up with other barbecue devotees, Maeve discovers there are many ordinary objects, including fridge parts, wheelie bins and lawnmowers can be welded into cooking devices.