The Phinda Private Game Reserve in South Africa hosts Monica Galetti and Rob Rinder’s latest work placement.
More wonderful still is a family that produce the island’s famed sun-dried plums from their idyllic hillside home with a degree of love and dedication that leaves Oliver in ecstasy – and more eager than ever to show viewers how to try Greek-style cooking at home.
From there it’s on to the island of Skopelos in the western Aegean where he tracks down a nomadic chef whose quest is to cook the best seasonal specialities of everywhere he visits (his woodfired monkfish, Skopelos goat and charred grapes dish certainly smacks of authenticity). His first port of call is Greece where, in the cultural and culinary melting pot of Thessaloniki, he discovers a constantly evolving meze-style cuisine that merges flavours brought to the region by centuries of Byzantine and Ottoman occupation. So it’s hardly surprising to find him seeking out fresh inspiration with a four-part “research trip” to rediscover the flavours, idiosyncrasies and, above all, key ingredients of the wide variety of food cultures that make up Mediterranean cuisine. Jamie Oliver has barely stopped for breath since he first hit our screens in The Naked Chef back in 1999.
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