How one of the world's most expensive foods is harvested
Foodie Kate Hardie-Buckley travels to Baku to discover the most interesting elements of Azerbaijani cuisine. While Chef Ehtiram Farzalibayov has built his reputation showcasing wholesome, hearty dishes, he sends Kate to a sustainable caviar fish farm close to the Caspian Sea where she gets to taste one of the world's most expensive produce. Kate also visits an organic saffron farm and travels to the mountains beyond Baku to learn about the process of making wine from pomegranates. On the menu: a saffron infused piti dish and a side of caviar.
In the second series of A Taste of the City, Kate continues her culinary adventure to meet innovative chefs and food producers in Baku, Malaga, Glasgow and Reykjavik.
Presenter, Producer, Director: Kate Hardie-Buckley
Editor: Stephen Beard, Camera: Niall Kenny
