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Chef Ainsley Harriott explores the vibrant flavours, local producers of foods like rum, coffee and chocolate, the markets and the unique dishes of the Bahamas as he is inspired to create delicious island-inspired recipes like prawn fritters and rum punch chicken wings for us to enjoy — each episode highlights a different aspect of Bahamian culture with Ainsley meeting local chefs, farmers, fishermen, artisans and cultural practitioners who help shape the destination's culinary identity.
Ainsley Harriott focuses on Bahamian comfort food as he serves up prawn and coconut fritters with a pickled coconut slaw.
Ainsley Harriott explores the Bahamas' home-grown side as he picks ingredients straight from the trees at Chiccharney Farms and sizzles a whole snapper.
Aisnley Harriott dives into honey, sugarcane, and the Bahamas' beloved guava duff as he creates coconut-lime creams with a crunchy Bahamian twist.
Ainsley Harriott starts the day Bahamian-style with coffee and a fish dish at a shack, then makes a plantain-and-sweet-potato rosti.
Ainsley Harriott enjoys some Bahamian fusion food and drink before going completely bananas in the Bahamas with a super-sweet seaside bake.
Ainsley Harriott tours a rum distillery and an island rum cake factory, a trip which offers inspiration for a Bahama Mama tiramisu.
Ainsley Harriott explores Greek-Bahamian flavours and a wine cellar with a 'million-dollar' wine rack before cooking up pork skewers in his kitchen.
Ainsley Harriott explores the roots of Bahamian history while also making a hearty island veggie stew pot and a warm Johnny cake.
Ainsley Harriott cooks grouper Nassau-style, has a lesson in 'conch-servation', and heads into his beach kitchen to make rum punch chicken wings.
Ainsley Harriott celebrates the Bahamas' festival spirit, has a fritto misto masterclass with chef Scott Conant and serves up barbecue jerk-spiced chicken.
