Tastemade Travel

In this episode we're in the nation's capital of India - New Delhi and in 'The City of Lakes' Udaipur at two Oberoi hotels where the standard of service takes hotel hospitality to a whole new level.

In Australia, in the popular city of Melbourne are two hotels that attract visitors from around the world. In the heart of the city is the oldest heritage hotel in Australia. And an hour's drive South of the city is the vineyard hotel The Jackalope.

Today we visit two hotels that use their stunning coastal locations, award-winning design, and friendly staff to charm their guests to create unforgettable once-in-a-lifetime experiences.

We visit the United Kingdom, a nation recognized for its rich history and classic regal elegance, and two hotels that embody the very best of these values despite very different locations.

We visit the vast continent of the USA. From the hustle and bustle of the east to the relaxed, atmospheric west, two contrasting hotels offer an American adventure with a difference.

Luke arrives in Saigon for a breakfast of iced coffee with condensed milk and a vermicelli noodle dish. Later, he visits his favorite Pho restaurant, then cooks up some spicy Chili Crab Claws.

Luke continues his street food journey in Bangkok where he searches for the best Tom Yum soup and entertains the locals with a rare Thai delicacy.

In Kuala Lumpur, Luke meets the famous Mr Hung with a reputation for flying instant noodles and Mr Sou who cooks a hearty Pork Bone Soup with medicinal herbal properties.

Luke continues his street food adventure exploring Jakarta, a melting pot of diverse cultural cuisines, where he indulges in an Indonesian dessert, the sweet Martabak, known as the "King of Street Food".

Jamie heads to Greece, to the island of Skopelos, starting on the mainland in Thessaloniki. Inspired by meze plates and traditional island cuisine he cooks up a smoky aubergine flatbread and a lemony chargrilled chicken with tzatziki and rice.

Jamie's soaking up inspiration in Spain with tapas, flavor-charged rice dishes, and spectacular seafood. He cooks a stunning pork chop with peppers and aioli and a surf and turf skewer of prawns, mushrooms, and local ham.