This month, National Geographic (DStv 181 Starsat 220) is serving up a sizzling Summer, as award-winning chefs put their skills to the test in two brand-new culinary series: GORDON RAMSAY: UNCHARTED SHOWDOWN and WORLD OF FLAVOUR WITH BIG MOE CASON.
First, sharpen your knives for three high-stakes culinary battles as multi-Michelin star chef and Ironman athlete Gordon Ramsay faces off against those closest to him, with daughter Tilly Ramsay challenging him in the finale episode to win the locals’ favour. The new three-part series Gordon Ramsay: Uncharted Showdown, premieres on Wednesdays at 21:00 from 9 November.
The Uncharted Showdown gets personal as Gordon goes up against UK star chefs Paul Ainsworth and Matt Waldron, who got their starts in Ramsay kitchens before opening their own restaurants. With Paul and Matt working on their home turf, Gordon must dig deep in the final cooks to prevent his students from becoming the masters. While in Costa Rica, Gordon faces his biggest challenge yet: going head-to-head with his daughter Tilly, the multi-BAFTA Award-nominated CBBC cooking show star and cookbook author, in an epic culinary showdown.
Then, fire up the grill and learn alongside an award-winning barbecue master in the all-new four-part unscripted series World Of Flavour With Big Moe Cason, premiering onWednesdays at 21:00 from 30 November. Follow Champion Pitmaster Big Moe Cason as he leaves his culinary comforts behind and embarks on an epic journey to seek out the most mouth-watering dishes cooked over an open flame.
Also a U.S. Navy veteran, Big Moe spans the globe to connect with new cultures and serve up meals to make the locals proud. He dives for fresh conch in the Bahamas, roasts ‘gator in Louisiana, connects with his roots in South Carolina and braves piranha-infested waters in Colombia. Along the way, Moe explores the many connections between American barbecue and cultures around the world.
Both Ramsay and Big Moe will need to rely on their mastery of their craft as they learn new skills and push themselves to their limits to create dishes that speak to the history, traditions, and spirit of the locations they visit. They meet with stewards of fantastic flavours, walk in their boots, learn the impact these dishes have on community bonds, and discover that no matter how difficult the struggles are to reach these locations and learn new techniques, some things in life are worth the extra effort.
