Rick Stein travels to Naples. He cooks the beautifully light pasta con vongole. Plus, he ventures to Suffolk and cooks cod with bacon and cabbage. S1/Ep1
Rick Stein travels to Goa to explore the ways they cook fresh fish. He cooks turbot vallÂee d'Auge. Plus, he visits Cornwall and cooks a Goan lobster masala. S1/Ep2
Rick Stein travels to Galicia, Spain to explore their seafood dishes. He cooks Almejas a la Marinera. Plus, he visits Leigh-on-Sea and cooks a cockle soup. S1/Ep3
Rick Stein travels to Queensland, Australia. He cooks sautÂeed squid with salad. Plus, he ventures to Italy and cooks seared tuna with salsa verde. S1/Ep5
Rick Stein travels to Chesapeake Bay in America. He cooks pan fried bass served with succotash. Plus, he visits Thailand and recreates a tom yum soup. S1/Ep6
Rick Stein travels to Hua Hin in Thailand. He cooks a Thai stir-fry. Plus, he goes back to Cornwall and cooks fried fish with a red curry sauce. S1/Ep7
Rick fries soft-shell crabs and grills lobsters in America. Singapore chilli crab is on the menu in Padstow, and his odyssey ends in Whitby - with fish and chips. (1999). Also in HD. [S]
Rick visits the coastal resort of Hua Hin in Thailand, searching the bustling markets for interesting local ingredients. In Padstow, he cooks a dish inspired by a dream. (1999). Also in HD. [S]
Rick Stein goes bass fishing in Chesapeake Bay and cooks oysters at a seafood shack. He also finds himself cooking soup in Thailand and lemon sole in Padstow. (1999). Also in HD. [S]
Rick Stein cooks spicy shark vindaloo and dhal with lentils in Goa, and freshwater oysters in crab cakes in America's Chesapeake Bay. (1999). Also in HD. [S]
Rick Stein travels to Galicia in Spain to attend the collection and festival of percebes (goose barnacles) and creates dishes using hake and clams. (1999). Also in HD. [S]
Rick Stein travels to Goa, where he prepares prawn caldine and spicy Goan lobster. Closer to home, he catches turbot off the Cornish coast. (1999). Also in HD. [S]
Rick celebrates the rich, colourful sauces of Naples, visits Suffolk for North Sea cod with beer, bacon and cabbage and takes a trip on the Thames to eat fresh shrimp. (1999). Also in HD. [S]
Rick fries soft-shell crabs and grills lobsters in America. Singapore chilli crab is on the menu in Padstow, and his odyssey ends in Whitby - with fish and chips. (1999). Also in HD. [S]
Rick visits the coastal resort of Hua Hin in Thailand, searching the bustling markets for interesting local ingredients. In Padstow, he cooks a dish inspired by a dream. (1999). Also in HD. [S]
Rick Stein goes bass fishing in Chesapeake Bay and cooks oysters at a seafood shack. He also finds himself cooking soup in Thailand and lemon sole in Padstow. (1999). Also in HD. [S]
In Queensland, Rick learns the tricks of seafood cooking Australian-style. Back at home in Padstow, he prepares seared tuna with vegetables from his garden. (1999). Also in HD.
Rick Stein cooks spicy shark vindaloo and dhal with lentils in Goa, and freshwater oysters in crab cakes in America's Chesapeake Bay. (1999). Also in HD. [S]
Rick Stein travels to Galicia in Spain to attend the collection and festival of percebes (goose barnacles) and creates dishes using hake and clams. (1999). Also in HD. [S]
Rick Stein travels to Goa, where he prepares prawn caldine and spicy Goan lobster. Closer to home, he catches turbot off the Cornish coast. (1999). Also in HD. [S]
Rick celebrates the rich, colourful sauces of Naples, visits Suffolk for North Sea cod with beer, bacon and cabbage and takes a trip on the Thames to eat fresh shrimp. (1999). Also in HD.