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Tripani, located on the far western tip of Sicily, was historically an important port for many occupying powers to import goods to Italy. Each occupying power left something behind, and one inheritance of the Arab culture is Couscous – a food now used worldwide in dishes from a diverse range of cultures. Adam looks at the traditional methods of cooking couscous, and how modern Sicilians have…

Episode 1 - Lanterna BluIn every family there is a fighter, that person that steps up to the plate when things get tough.  Max at Lanterna Blu is the warrior of the Fiorillo family, rescuing the family business from the brink.  His father Toninno is a showman and proud, he went against the better judgment of his family and made some financial decisions that were unsound.  Max was living overseas…

Adam’s back in Italy, but this time he is exploring a singular region: Tuscany. Beginning in Florence, Adam explores the quiet Tuscan countryside to discover a family home in the Val di Pesa that tells the story of one of Tuscany’s most successful families: The Corsini Family. He then heads south to Poggio Alloro, to see the giant white cows of Val di Chiana. He learns about Machiavelli, and…

I'm excited to share with you my mouthwatering Chicken and Chorizo Paella recipe! If you're craving a taste of Spain right in your own kitchen, you're in for a treat.  In this video, I'll guide you through each step of creating this flavorful dish, from sautéing the chorizo to perfectly cooking the chicken and infusing the rice with aromatic…

In this episode of Out of the Blue the two Michael’s jump back on the Searoad Ferry to Cowell to meet the Camel man and admire his portrait painted on the local grain silo. They do a bit of jetty fishing with a local, visit the Cleanseas Hatchery, Michael takes a King fish to make Cerviche and the local publican whips up his famous chilli crab…