Video Documentaries

Rick travels down the Mekong River to Vietnam. The country's light and fresh food, prepared using an abundance of herbs, includes lots of freshwater fish and flavoursome soups made with thin strips of beef and rice noodles.  In Saigon, Rick visits the old stomping ground of his hero Graham Greene, and in Hanoi he meets up with a former employee who delights in the varied and delicious street food of Vietnam's capital city. For the ultimate in al fresco eating, Rick tries the night food stalls in the heart of Bangkok. Rick Stein takes the viewer on an epic culinary journey by sea, down rivers and overland to explore the Far East's diverse food cultures, which have soared to the heights of popularity the world over.

Rick Stein takes the viewer on an epic culinary journey by sea, down rivers and overland to explore the Far East's diverse food cultures, which have soared to the heights of popularity the world over.   Rick Stein's Far Eastern Odyssey episode 1 He begins his odyssey in Cambodia, a country still recovering from the regime of the Khmer Rouge. Nevertheless, tourists are beginning to return to this land dotted with sugar palms, paddy fields and small villages. Rick discovers the joys of freshly caught swimmer crabs cooked with green peppercorns from Kampot, once the king of pepper. [caption id="attachment_5401" align="alignnone" width="600"] Rick Stein's Far Eastern Odyssey episode 1[/caption] He learns how to cook the most famous dish in the country, fish amok, made with lemongrass and coconut, and he samples lok lak, an extremely popular and delicious dish made with stir-fried strips of marinated beef. Rick visits the awe-inspiring Angkor Wat t

Rick Stein embarks on a new gastronomic road trip from Venice to Istanbul through the countries of the former Byzantine Empire - a melting pot of east and west. The chef continues his journey through Croatia and savours the native oysters of Ston, before crossing the border into Albania, where he is joined by his son Jack and the pair sample local dishes such as chicken jufka and kokoretsi. In his own kitchen on the Greek island of Symi, Rick cooks traditional Albanian dishes, including Lepur Comlek and Tave Kosi.

Rick Stein embarks on a new gastronomic road trip from Venice to Istanbul through the countries of the former Byzantine Empire - a melting pot of east and west. The chef continues his gastronomic road trip from Venice to Istanbul taking in the countries of the former Byzantine Empire - a renowned melting pot of East and West. This instalment finds the gastronome in the city of Ravenna, where he discovers Piadinas, a thin Italian flatbread street food dating back to Roman times. He then crosses the Adriatic Sea to Croatia - a first for Rick - and a gets a chance to discover new a wealth of dishes such as pasticada, goat stew with peas and lamb peka.

Rick Stein embarks on a new gastronomic road trip from Venice to Istanbul through the countries of the former Byzantine Empire - a melting pot of east and west. His journey begins in the city of Venice, and on the idyllic Greek island of Symi he cooks some of his favourite Venetian dishes including seafood risotto, tiramisu and gnocchi with spider crab.