RAMADAN SPECIAL

Grains, and the discovery of how to grow and cook them, led to the establishment of agriculture, which ultimately allowed man to end his hunter/gatherer practices and settle into the stay-at-home family groups that formed the earliest civilization. Today, civilization takes grains for granted and in this hour, well explain why that might be a somewhat shortsighted approach! Bread, beer, pasta, pizza, noodles and rice make the world go round and every culture has some kind of variation on these culinary themes.

From Julia Childs launching the food entertainment industry to Birdseye revolutionising frozen food, to the $600, 1000 page Modernist Cuisine cookbook, these are the stories of those who have changed the way we look at, cook and sell food.

The story of meat is the story of mankind. The act of prehumans heating their food moved them to the top of the food chain and today, thousands of years we live in a world of meat in a can and grown in a lab.

The Rocco family journeys into the Maasai Mara to have a truly unique and life-changing experience: a Safari adventure to top anyone's bucket list. They learn a thing or two about the circle of life, and spend a day with the nomadic Maasai tribe in their village. David gets a first-hand lesson in what it's like to be a traditional Maasai warrior, from their roles in the community, to their rituals, and finally to their feasts.

In a city that is still evolving in its identity in the post-Apartheid era, Johannesburg's massive street art scene has caused it to become the cutting edge of modern art in Africa. David spends the day exploring the city with local graffiti artists, learning its history, and sampling its local cuisine. From roadside braai to hipster world markets, the food in Jo'burg proves that the city is at the epicenter of Africa's multifaceted cultural explosion.

Known for being the home of South African heroes Nelson Mandela and Desmond Tutu, the township of Soweto was, in years past, known as a rough outskirt of Johannesburg. Through the locals and their delicious home-cooked BBQ, David discovers that there's more to Soweto than meets the eye. With a powerful art and dance culture that's full of passion and energy, this tight-knit community is growing into a formidable city of its own.

Well known chefs and food experts take us through the relationship that humans have with sugar from the first time it was farmed 10 000 years ago through to today’s golden age of the candy bar. The story of sugar is the story of us.

High protein, omega rich seafood has saved humans from extinction and powered us through the era of Viking hordes, revolutions and wars. Well known chefs and experts take us through the history of humans and the fruit of the sea.

In the 20th century, what we eat changed so our great grandparents would hardly recognize it. Today we spend less of our time on food than ever before. How did this happen and what does it mean? Guilty Pleasures explores modern foods uneasy relationship between convenience and quality.

Grains, and the discovery of how to grow and cook them, led to the establishment of agriculture, which ultimately allowed man to end his hunter/gatherer practices and settle into the stay-at-home family groups that formed the earliest civilization. Today, civilization takes grains for granted and in this hour, well explain why that might be a somewhat shortsighted approach! Bread, beer, pasta, pizza, noodles and rice make the world go round and every culture has some kind of variation on these culinary themes.

Barcelona, the second largest city in Spain and the capital of Catalonia; a place where the locals absolutely loves their seafood, they eat almost twice as much as any other region in the world; that’s probably why the most important characteristic of Catalan cuisine is the combination of ingredients that come from both the sea and the mountains! The locals call it "mar y montaña". Ishai goes on his way to experience the Barcelona culinary revolution. He visits the classical 7 Portes, which claims to have the best Paella in town, discovers El Quim de la Boqueria, an eatery located right in the heart of the Barcelona's busiest food market, and experiences Quimet & Quimet a tiny hidden gem restaurant with a huge tapas menu. Finally to close his mouth-watering tour, Ishai goes to a place that makes every dinner the best show in town, Tickets, a restaurant which offers the most surprising contemporary and molecular food, ever seen in Barcelona. Get ready to be amazed. Welcome to Barcelona.

High in Peru's Sacred Valley of the Incas, Chef Ramsay is a man on a mission, travelling by motorbike to unlock the secrets of high altitude cuisine.

Gordon Ramsay travels to the remote corners of New Zealand's South Island on an adventure to unlock the secrets of Maori cuisine.

Deep in Morocco's Middle Atlas Mountains, Gordon Ramsay embarks on an epic adventure to understand ancient Berber cuisine.

Gordon Ramsay travels to the Island of Maui, Hawaii, to explore the exotic ingredients of Hawaiian cuisine along the rugged Hana coastline.

In the 20th century, what we eat changed so our great grandparents would hardly recognize it. Today we spend less of our time on food than ever before. How did this happen and what does it mean? Guilty Pleasures explores modern foods uneasy relationship between convenience and quality.

Gordon Ramsay travels down the Mekong River in Laos, Southeast Asia, on an adventure in search of culinary inspiration.

Gordon Ramsay travels to the Alaskan Panhandle in mid-winter to learn survival skills from locals and discover Alaskan cuisine.

High in Peru's Sacred Valley of the Incas, Chef Ramsay is a man on a mission, travelling by motorbike to unlock the secrets of high altitude cuisine.

Chef Ramsay channels his inner Viking to embrace the freezing temperatures of Norway in December, to unlock the elusive flavors of its cuisine. He dives for shellfish in the frigid waters of the fjords, wrangles a stomping herd of reindeer with the Sami people, ferments fish and eats sheep's head, before putting his new skills to the test to prepare a Christmas feast with local Chef Christopher Haatuft.

High in Peru's Sacred Valley of the Incas, Chef Ramsay is a man on a mission, travelling by motorbike to unlock the secrets of high altitude cuisine.

Chef Ramsay embarks on a wild journey through Southern India in an attempt to unlock the complex flavours of the spice trade capital of the world. This time around, Gordon will battle ocean waves with a giant fishing net, fight the searing sting of fire ants, speed through hilly dirt roads in a tiny rally car, and has his mouth set on fire with the extremely spicy local fare. To end his adventure, he'll face his toughest challenge yet when he attempts to impress artisan women cooks with his take on their local cuisine.

Chef Ramsay gets up close with rhinos, giraffes, zebras and hippos in the dramatic wilderness of KwaZulu-Natal, South Africa, as he learns the secrets of the traditional cuisine of Zulu warriors and masters using a local "braai". He leaps from a helicopter into the raging Indian Ocean, harvests mussels on treacherous rocks and immerses into the local township culture, before cooking with beloved local chef Zola Nene for a revered Zulu chief.

Chef Ramsay explores the isolated Tasmania off the coast of southern Australia. Gordon will discover the purity of the island, diving into shark-infested waters for saltwater crayfish, avoiding venomous snakes in the bush foraging for local herbs, and soaring in a seaplane to the rugged interior to fly fish for trout and extract one-of-a-kind honey before facing off against culinary nomad Analiese Gregory to prepare an epic feast.

Chef Gordon Ramsay's quest to master the world's most fascinating cuisines lands him on the Indonesian island of Sumatra where he risks his safety and his pride to acquire the ingredients he needs. Whether working as a deckhand in the open ocean, exploring a daunting cave system, milking buffalo or being dragged behind them, Gordon's commitment to world-class cooking is put to the test. With Indonesia's own top chef, William Wongso looking over his shoulder, the pressure is high.

Chef Ramsay journeys to Louisiana to learn the secrets of Cajun cooking. He meets Eric Cook -- ex-Marine turned celebrated chef -- who sends him off to get lost in the marsh and see what he comes back with. In his quest, Ramsay faces down dangerous and delicious creatures from deep in the swamps to the middle of the Gulf of Mexico. Does he rise to the challenge or do his skills end at "End of the World?"

Chef Ramsay heads deep into the South American rainforest to explore the culinary roots of Guyana. After rappelling from a helicopter into the jungle, he hunts for toothy caiman with his bare hands, fishes for Piranha with a bamboo rod, and crafts his own arrow to bow fish for Arowana. With his newfound bounty of jungle provisions, he will face off against local rising culinary star Delvin Adams to cook a feast for the local Amerindian tribe.

Deep in Morocco's Middle Atlas Mountains, Gordon Ramsay embarks on an epic adventure to understand ancient Berber cuisine.

Gordon Ramsay travels to the Island of Maui, Hawaii, to explore the exotic ingredients of Hawaiian cuisine along the rugged Hana coastline.

Florence is about to host the men's fashion show of the season and for caterer Galateo Ricevimenti that means turning a fashion theme into a culinary dream that will push his team to the very limit.

With 250 chefs turning more than 100 tonnes of raw ingredients into 250,000 meals every week, culinary operations Royal Caribbean's Oasis of the Seas are akin to a military exercise.

With only 12-hours' notice to attend a wedding in Tanzania's capital city, it's a good thing David is in Dar es Salaam, a major hub of fashion, textiles and trade on Africa's East coast. Though he doesn't manage to blend in with the locals at the wedding, he does get to sample the local food available at the Coco beach market, and to take a trip out of the bustling city to an easy-going fishing village to soak up its fresh seafood market. After spending time with a local hotel owner who built his entire property out of recycled and reclaimed materials, David revels in the laid-back attitude of these people and their tight-knit creative community.

Welcome to Australia’s biggest pub! Find out what it takes to produce food for thousands every week as we go behind the scenes of the Queensland’s Eatons Hill Hotel.

David speaks with several Ethiopian-born people who have spent the majority of their lives abroad and have recently moved back to the capital city, Addis Ababa. He realizes that the true spirit of the country, with its reputation for poverty and famine, lies in the younger generations whose entrepreneurial drive and appreciation for preserving their unique culture are paving a new future for a modern Ethiopia.

Marina Bay Sands towers over Singapore, boasting more than 2,500 guest rooms and 20 restaurants. Find out how the hotel’s team of master chefs keep both the guests and the employees well fed.

In the wake of a 7-year Italian occupation of Addis Ababa, a charming amount of Italian culture intertwines with the modern Ethiopia that the city now represents. David meets up with his friend Fabricio, a proud Italian who spent his childhood in Addis Ababa, and together they explore the remnants of a time long past. From espresso cafes to fine Italian eateries, Ethiopia's capital has many unexpected surprises for Italians and Europeans alike.

Upon arriving in Zanzibar, a picturesque island known for its vast white sand beaches and its cultural melting-pot of African and Arabic culture, David is enchanted by the local people and their laid-back way of life. He meets a young business owner who builds houseboats and is gaining success in the tourism industry, and they cook up some fresh seafood for friends on the boat. Later, David tours the winding streets and colourful markets of Stone Town with a couple of musicians and learns about the struggles of being a creative Muslim woman in this patriarchal society.

One aircraft and more than 400 hungry passengers - that's the challenge faced by the chef's at Zurich-based Gate Gourmet. Every day they produce 50,000 meals destined for the friendly skies.

David journeys off the beaten path in Zanzibar to the village of Jambiani, where the motto is "Pole-Pole" or "Slowly-slowly," and the people are warm and inviting. He spends the day with an Italian hotel owner who loved the island so much she made it her home, and witnesses the daily life of the locals, from seaweed harvesting in the vast shallow waters at low-tide, to spear fishing for fresh octopus, to grilling fresh seafood right on the beach.

Local Chef and foodie Andrew Draper takes David on a culinary journey through his hometown of Durban, South Africa. From trendy cafes to massive street markets, they get a taste of how the locals eat, with a focus on huge amounts of BBQ'D meats. Part of this food tour takes them up the coast to the beautiful Oyster Box Hotel, where David enjoys champagne to compliment fresh oysters harvested straight from the sea by the hotel manager himself. This culinary tour ends with a party and concert by the Durban Gospel Choir to celebrate Freedom Day, a national holiday in South Africa.

Walking tours are all the rage in major metropolitan cities, and Durban is no different. Beset Durban is a free tour group operated by three young professionals, who take David on a private trek through their beloved city. They give David a crash course on some of the city's history, and check out some of the best local hotspots for delicious food. Through them, we learn about a city rich in culture and history, built on the backs of Indian immigrants, which is now currently experiencing an economic and social revitalization that you can feel on every street corner and with every food vendor.

With 1,200 people, Sea World’s culinary operations are the biggest department in the park. It's a 24-hour operation supplying 13 restaurants, 50 food carts and serving more than 1,000 people an hour.

Lalibela Ethiopia, seems at first glance like a town lost to time, but with a closer look you can see that the economy is booming and the population is experiencing huge growth which is creating hope for a bright new future. David spends time with some of the locals to get their perspective on this bright future, while he learns how to make a few Ethiopian staples like Shiro, Injera and Berbere, the traditional Ethiopian spice mix that's a must in so many dishes.

Nestled in the northern foothills of Ethiopia is the remote small town of Lalibela. It's considered one of the holiest places in the world, especially during the all-important Easter week celebrations. David takes in all the rituals and traditions, which date back over 1000 years, as he visits the beautiful monolithic churches, carved directly into the stone. A big part of Easter for the orthodox people of Lalibela is the 'breaking of the fast' after a 55 day period of Lent. David helps prepare for the traditional feast, with a visit to the huge Easter market, the slaughter, and finally, the preparations of the delicious meal which the entire family comes out to enjoy.