Food Safari Fire: Smoking

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Maeve O'Meara explores the ancient art of smoking in cuisines around the world, tasting hot smoked salmon and kingfish, West African condiments, flavoursome smoked lamb, Irish cold smoked bacon, and Kansas City style ribs. In search of the flavour and texture that smoking provides, Maeve heads to the far NSW south coast where master smoker Stan Soroka shares a recipe for a delicious and surprisingly easy hot-smoked kingfish. Then Nigerian born provedore, Kunle Adesua, uses techniques from home to smoke Australian fish with long-burning red gum in his Melbourne smokehouse.