Shane witnesses the rebirth of Ottoman cuisine and traditions in this exotic city that straddles the continents of Europe and Asia and literally joins the East and West.

Shane alights at Gallipoli almost one hundred years after the famed 1915 ANZAC landings, and gets to know the Dardanelles- witnessing how the local cuisine has been influenced by the incursion of so many different cultures.

Shane meets descendants of Greek Muslim families forcibly relocated to Turkey from Greece in the infamous population exchange of 1923, and is introduced to some of the culinary delicacies they brought with them.

Shane hops aboard a glamorous boat, manoeuvres between the billionaires' super yachts and motor cruisers that dock in Bodrum, and heads out over the briny blue to experience the seafood that makes this area a foodie heaven.

Shane visits Fethiye, an English tourist haven, to see whether local Turkish food culture has survived the onslaught of mass tourism.

Shane explores some of Turkey's most famous flavours in Cappadocia, home to an ancient landscape, along with ancient underground cooking techniques.

Shane journeys to the headlands of the Euphrates and Tigris Rivers in Turkey and encounters living history on a plate.

Shane journeys north across the Pontic Mountains, to reach the Black Sea port town of Trabzon, where he tracks down a very special fish, known as the hamsi, and recipes that do this small, anchovy-like creature, culinary justice.

In Episode One, Shane got to know the public face of Istanbul. In Episode Ten, he peeks behind the veil to discover a side of this city, and its culinary traditions, rarely seen by visitors.