Food Safari Fire: Spit-roasting

INHALT

This episode, Maeve explores Argentinian a la cruz style cooking, Brazilian churrasco, Sardinian suckling pig, Portuguese piri piri chicken and a crowd-pleasing Greek Easter lamb. To begin, Maeve joins chef Nicolas Arriola, who demonstrates the dramatic asado a la cruz with a whole lamb butterflied and fixed to a cross-like structure over the fire. Then it's a feast of a Brazilian Churrasco with Brazilian expat and restaurateur, Patricia Nunes, who demonstrates how to make a delicious salt-encrusted picanha.