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Celebrity chef, Keith Floyd's travelogue, where he attempts to replicate a country's cuisine, while documenting his travels.
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Floyd cooks chicken and sweet potato curry and a spicy pork and coconut stew garnished with prawns.
Floyd cooks a fish curry on a long-tailed boat. He samples a noodle stall and visits a seafood market.
Keith Floyd makes a fresh papaya salad and cooks a jungle soup. He also prepares a suckling pig to eat.
Keith Floyd cooks carbs on the beach, forages for herbs in a Muslim market and makes a coconut curry.
Floyd tastes a devil's chicken and cooks a noodle and prawn soup and chili crab in a spicy red sauce.
Floyd cooks coconut curried fish, tamarind chicken and beef rendang.
Floyd learns about the yin and yang of food and eats dim sum. He serves up a lobster stir fry on the deck of a sampan.
