SBSs highly acclaimed and hugely popular food series, Food Safari, returns with an enticing mix of some of the latest cuisines to be making their impact in Australia. With flavours and recipes from around the world that have now become a part of Australia's culinary landscape, this new series begins by exploring the many cuisines of Darwin, including recipes from the city's large Greek population, the numerous Asian fares represented in the area as well as classics from local Indigenous cooks. Maeve OMeara and the team then travel the country meeting chefs and home cooks. These rising stars of the new Australian food scene feature in episodes highlighting the cuisines of Peru, Cyprus, the Philippines, South Africa, Laos, Poland, Afghanistan, Denmark and finishing with the unique creole food scene of Broome.

In the second episode of Food Safari, Maeve O'Meara explores the country considered the gourmet destination of South America - Peru - and its infiltration into Australian culture. Maeve meets Alejandro Saravia from Morena restaurant in Surry Hills, who shows her some of the key ingredients in Peruvian cuisine including chillies, corn, potato and the high protein grain of the Andes - quinoa. Maeve then joins a group of Peruvian women making humitas, known as the 'bread of the Incas'. Chef Jorge Chacon shows how to make the world's best chips using cassava, which cooks up to a very crunchy outside and smooth creamy inside, served with a mellow chilli-based huancaina sauce, while Luis Almenara shows how to make the famous cocktail of Peru - the pisco sour - using plenty of freshly squeezed lime juice and finishing with a touch of Angostura bitters.

Maeve O'Meara explores some of the simple dishes of Cypriot food, full of goodness and fresh flavour, based on a handful of key ingredients. In Adelaide, Maeve joins Miroula Kastrappi, who has made haloumi cheese for her family and friends for decades, and then meets a family preparing for Greek Easter. Melbourne chef Ismail Tosun demonstrates how to make bulgur kofta, which are zeppelin-shaped parcels made of cracked wheat made into a dough and stuffed with spiced minced meat.

This week Food Safari explores the exciting mix of ingredients and flavours that make up Filipino food. Maeve meets the Adelaide Hilton's executive chef, Dennis Leslie, who describes the melting pot of influences he grew up with in the Philippines, and introduces her to one of his favourite noodle dishes: pancit palabok, a mixed seafood dressed with crunchy pork crackling. Banker Trissa Lopez hosts a morning breakfast for her family and friends to highlight Filipino food, an extension of her work hosting a Filipino food blog with devotees around the world, while chef Joel Ignacio specialises in the wicked but very tasty twice cooked pork hock called crispy pata. Sydney cafe owner Ricky Ocampo shares his grandmother's recipe for a soy sauce and vinegar chicken dish called adobo, the national dish of the Philippines, which cooks to a lovely sweet and sour flavour with the chicken moist and tender.

This week Food Safari explores the many cuisines that are part of South Africa's culinary landscape. Cape Town-born chef Graeme Shapiro introduces Maeve to indigenous staples like mealie meal and the sweet-sour Cape Malay dishes that were a legacy of the spice traders - and comfort classics inherited from the Dutch, German and British settlers. Another favourite comes from Philile Zwane who grew up in Kwa Zulu Natal where a samp (white corn) and beans dish known as umngqusho is a staple. One of Perth's finest biltong producers Johann du Plooy shows Maeve the secrets to perfect air-dried meat. The South African barbeque - or braai is a national past time and restaurant owner Lance Rosen demonstrates how to grill perfect boerewors, marinated chicken and the adored marinated lamb skewers known as sosaties. Maeve also learns the secrets to the South African one-pot-wonder, the potjiekos, and finishes her journey with the comfort and sweetness of a malva pudding.

This week Food Safari explores the many fresh herbs and vegetables used in Lao cuisine and looks at the special techniques and utensils employed in its preparation. Lao-born chef Tony Inthavong introduces Maeve to the fragrant flavours of his Southeast Asian birth place. Mountains of fresh herbs, lime, chilli and fermented fish sauce combine to produce fresh salads and soups - all served with the ubiquitous sticky rice. Tony also shows how to cook barbequed ox tongue and the delicious noodle soup, khao pun. It's a family affair for the Inthavongs - Tony's father makes batches of Laos sausage packed with lemongrass and his sister Ketty reveals how to make the adored parcel of sweet sticky rice, khao tom. Maeve then meets Sourina Simmalavong who makes a legendary tam mak hoong (green papaya salad). Freshness is key to this salad and Sourina gives Maeve a lesson in how to cut a papaya like a professional.