Tuesday, 15:30

Food Safari Italy

Tonight, chef Stefano Di Pieri shows Guy how he uses blood oranges to make a kingfish carpaccio with shaved fennel. In Adelaide, butcher Tony Marino from the Central Market invites us to join his family for an Abruzzese banquet with porchetta on a spit and the most unusual way of serving polenta. And pastry chef Alexandra Rispoli shows how to mix and cook fragrant pistachio biscotti.