One World Kitchen

Argentine chef Natalia serves up carpaccio, pork tenderloin and churros from her home country.

Chef Vanessa Gianfrancesco makes a traditional Italian four-course meal.

Meet Hana Etsuko Dethlefsen. She's been making Japanese food her whole life, and showcases the cuisine in her first episode of One World Kitchen. She introduces us to Japan's most important culinary philosophy: Respect the ingredient. That is, use quality ingredients and do as little as possible to them to let them shine. Hana also shows us how to make two of the most popular Japanese foods at home: sushi and tempura. The tempura is light and airy; and hand rolled sushi is surprisingly easy to make.

Introducing Vijaya Selvaraju, One World Kitchen's expert in Indian cuisine. Her goal is to show Canadians that Indian dishes can easily be incorporated into everyday meals. She starts things off by making the simple rice pilaf dish: peas pulao. Infused with Indian flavours such as cumin, cardamom, and clove, this dish comes together quickly and beautifully. Next up, Vijaya shows us some easy onion pakoras with homemade mint chutney. Chicken xacuti, a chicken dish flavored with toasted coconut and a symphony of spices, is her rich and hearty main course. She finishes off by making pineapple kesari, an elegant dessert made with milk, semolina, nuts, and raisins, scented with the classic Indian spices of saffron and cardamom.

Vanessa Gianfrancesco is our talented Italian chef on One World Kitchen. In her début episode, she makes a traditional Italian four-course meal in her colourful culinary studio. For the antipasto, she makes tarali-a fennel scented dough rolled into bite size pieces and baked to a golden brown. For her primi course-a flavourful Tuscan bean soup with kale, Italian sausage, cannellini beans and, of course, parmigiano reggiano. A marinated grilled chicken with roasted potatoes is on the menu for her secondi course, and the dish sings with lemon, rosemary and a sweet hint of creamy garlic. To finish: the dolce (something sweet). Vanessa shows us how to make the creamiest of frozen custards, a chocolate semifreddo. Fluffy yet dense with a hint of hazelnut, it is the perfect way to end this beautiful Italian meal.

Natalia makes an Argentine citrus and spiced salmon, burnt ricotta salad and lamb two ways.