The Galloping Gourmet

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Rum Baba

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Graham Kerr: A Man for All Seasonings

Graham Kerr redefined what a television cooking show could be. This one hour tribute is filled with clips from Graham's shows through the decades. It's also filled with an inside peak into the man's life today and into he and his wife's love story.

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Salmon Cutlet

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Sole Meuniere

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Beef Meurile

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Carrot Cake

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Aprikosenknodel

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Ceviche

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Cochinillo

There is no recipe available for this episode.

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Floating Island

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Chicken Ali Baba

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Vacherin

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Tostados Toluquenas

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Kaiserschmarrm

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La Concha Hot Buffet

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Pompano Buster

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Fricasse de Poulet

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Consomme Lady Curzon

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Collelet di Pollo

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Frogmill Meringue Gateau

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Trifle

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Galloping Gourmet

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Crepes Antonin Careme

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Crepes Souffle au Citron

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Lamb Breast

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Mehlsuppe Roesti

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Sole with Anchovy Sauce

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Crepes Fitzgerald & Orange Cheesecake

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Apple Beignets

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V-Tol Ham; Veal and Egg Pie

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Flan Souffle

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Goldcoaster Pineapple

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Vol au Vent Fruits de Mer

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Peter Rodenburg Omelet

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Sole Baumaniere

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Barossa Cream

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L'Osso Bucco

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Poularde la Bresse

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Tourtier

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Crepes Fruits de Mer

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Gulyas

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Southern Pecan Pie

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Hutspot mit Klapstuk

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Veal Pizzaiola

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Dutch Pancakes

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Poached Eggs

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Trout Tyrolean

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Fish Macadamia

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Pizza

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Poulet Basquaise

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Quiche a la Lorraine

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Morwong Cru

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Bread Pudding

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Frogs' Legs

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Karewai Steak

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Tortellini

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Broiled Lobster with Sauce Amoricaine

Lobster cut lengthwise, broiled and covered with a sauce of vegetables, brandy and wine.

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Shrimp Moska

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Beef Meurice

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Cote de Porc

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Iced Rum Husks

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Terrine D'Homard

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Empanada Mariscada

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Tunisian Tripe

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Homard au Beurre

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Smudlers Knechts Neon

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Lobster Plov

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Veal Elmwood

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Tamati Waka Nene

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Gazpacho

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Beff & Brussels

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Canneloni

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Old Book Pudding

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Lamb in Coconut Milk

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Hot Plum Souffle

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Pigeons with Spiced Peaches

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Langouste Flambe

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Kaikoura & Tohera Soup

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Cioppino

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The Veal Thing

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Chicken Gloria

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Chicken Yankova

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Mushroom Soup Alfredo

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Poulet Cote d'Azur

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Tandoori Chicken

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Mussels

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Bisque Chataigne

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Curried Ackee

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Scallops Whakatane

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Sole Gascogne

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Stroganov

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Rebhuhn Mit Ananas

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Handraised Pork Pie

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Carre de Porc Farci

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Hot Hors d'Oeuvres

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Strawberry Crepes

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Oeuf en Meurette

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L'osso Bucco a l'Orange

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Strawberry Pie

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Fritto Misto

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Filet de Sole Meurice

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Fische Fondu

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Colonial Goose

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Creme Chatelaine

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Flambeed Rum Babas

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Herr Kerr's Torte

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Crema de Tamate Com Ovo

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Feinschmeckerrole

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Filet Van Zeetong Nerleoise

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Berr & Rump Pot Roast

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Gateau St. Honore

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Teacle Tart

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Stuffed Mushrooms "Neuchatel"

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Creme Brulee

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Baby's Head Pudding

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Sole with Chive Sauce

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Le Diplomate

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Cuscinette Filanti

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Jambalaya

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Tearaway Soup

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Poulet Farci Truffiere

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Garnalen Brood

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Jamaican Pepper Pot Soup

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Grapefruit Crab

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Red Snapper Sunset

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Avacado Frenchman's Cove

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Rollitos de Fillet

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Cold Hors d'Oeuvres

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English Tea Cakes

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Rum and Pork Pot Roast

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Rijstaffel II

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Mexican Omelet

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Rivoli Hors d'Oeuvres

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Entrcote Bordelaise

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Eleutherea

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Mrs. Enid Small's Ice Cream

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Meringue de Poieres

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La Tarte aux Poires

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Escargot Truffiere

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Murray Bridge Chicken

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Devon Porkers

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Deep-Fried Ice Cream

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Grillard and Grits

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Packets of Chicken and Cockie Leekie Soup

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Apple Strudel

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Chicken Treenestar

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Pannequets

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Roast Pheasant

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Pork Spare Ribs

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Maresan Matches

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Roast Turkey with Chestnut Dressing

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Kona Coast Shrimp

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Master Kitt Ballon

A strawberry ice cream recipe made with sherry and served with whipped cream. Graham visits a restaurant in Switzerland.

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Lamb Apollo

A lamb's rib saddle is wrapped around chopped kidneys and vegetables. Graham goes to the Apollo Hotel in Sydney, Australia.

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Eels on Toast

Smoked Eel is placed on homemade bread and covered in a horseradish sauce. Graham goes to Amsterdam, Holland.

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Pheasant Terrine

A pate made with pheasant, rabbit, pork and beef with white wine and cognac. Graham visits the Exiter Inn in Modberry England and takes us down the road 'Tickle Path', England.

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The Sausages

Sausage made with ground chuck, pork fat and several herbs stuffed into pork casings. Graham visits south Australia.

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Hungarian Fish Soup

A simple soup made with sole, vegetables and wine. Graham goes to the south of France.

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Rock Oyster Pastry

Pastry filled with oysters and vegetables and served with a cold beet soup. Graham visits an oyster supply company in Australia and sees men harvesting oysters.

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Stamp 'n Go

This is a spicy fish soup from Jamaica. Kerr also makes fish appetizers and goes to the Jamaican Inn.

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Filets des Sole Vermouth

Poached sole served with vegetables in a vermouth sauce. Graham visits France.

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Tart Tatin

An apple souffle omelet made up completely during the taping of this episode. Graham goes to a restaurant on the Left Bank in Paris and then travels to a restaurant in Switzerland.

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Chuttletopf

Tripe (beef stomach) cut into pieces and cooked in a casserole with sausage, smoked beef and red wine. Graham goes to Zurich, Switzerland.

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Carnelen au Curry

Small curried shrimp served with rice and vegetables. Graham goes to the Excelsior Hotel in Amsterdam.

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Gurkas Norge

Two cucumber dishes...a cold cucumber soup served with Gurkas Norge which are hollowed out cucumbers served with cheese and sour cream.

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Lancashire Hot Pot

Lamb stew with onions, kidneys, mushrooms and potatoes. Graham visits a sheep farm in Quebec Canada and talks about Madame Bee's farm.

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Chicken Com Uvas

Chicken pieces cooked in a pie with grapes. Graham goes to a vineyard in Portugal.

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Crepes a la Gelee

Crepes filled with a gelatin filling and Kerr also makes brandy cups out of oranges. Graham visits Antoine's Restaurant in New Orleans.

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Beanovski

Kidney beans cooked with onions, sugar and spices, and a spicy pickled cabbage salad. Graham visits downtown Moscow.

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Lapin Farci Provencale

A rabbit is deboned and stuffed with pork, veal and bacon soaked in brandy, and served on a bed of noodles. Graham goes to Cannes and shows a chef preparing the rabbit.

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La Tarte Piscine

A peach tart in a bed of custard.

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Tasting Room Pie

A meat pie with lamb, kidney, sausage and red wine. Graham visits Leonard Evans Restaurant in Sydney.

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Kalfhaas Amsterdam

Veal fillets cooked in red wine, sherry and whiskey and served on bed of vegetables. Graham and Treena row a boat outside of an Amsterdam Hotel.

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Gigot D'agneau Kerr

Leg of lamb has the bone removed and is stuffed with an orange breading and baked. Graham and Treena act out a French drinking song.

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Curried Goat

Boneless lamb cooked in a spicey curry mixture with a thick sauce. Graham experiences a religious dance ceremony in Jamaica.

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Jamaican Coffee Cake

Banana cake with a butter sugar and coffee filling. Kerr alsomakes banana crepes with sour ceam filling.

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Chateau-Briand

Beef filet split and stuffed with chopped onions, mushrooms and garlic; then broiled to perfection. Graham goes to England.

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Ademas dos Saute Gourmandise

Tenderloins of beef, veal and pork cut up and fried together then served with egg noodles in sour cream. Graham goes para-sailing in Acapulco

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Pork Teko Teko

Pork tenderloin wrapped in bacon and broiled, then covered with a mushroom/wine sauce. Kerr also makes a cucumber salad. Graham recreates the traditional native greeting from New Zealand.

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Breakfast at Brennan's

Poached eggs on toast and tomatoes, with a special red wine sauce and hollandaise sauce. Graham goes to Brennan's Restaurant.

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Duckling Chassignat

Pieces of duck deepfried and then sauteed in a special red wine sauce and garnished with peaches. Graham and Treena eat with the hotel's general manager in the Hotel Maurice in Paris.

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Veal Sweetbread

Veal sweetbread cooked in a pie with bacon and onions. Graham visits a brahma bull ranch.

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Pigeoneaux Parades

Rock Cornish Hen cooked in a rich red wine and vegetable sauce. Graham visits Antoine's Restaurant in New Orleans and eats in the Capitol Room.

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Carre D'Agneau En Croute

Saddle of lamb is filleted, then the lamb is cooked in a pastry crust. Graham visits a small village in France and begins in a pottery shop.

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Pumpkin and Oyster Soup

A pumpkin soup with oysters, and a lettuce soup. The lettuce soup is the main dish. Graham takes us back to the Trident Villas Restaurant in Jamaica.

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Sateh

Bite-sized pieces of beef, chicken and pork are marinated in an Oriental sauce and cooked on skewers. Graham goes to the outdoor market in Amsterdam and the Restaurant Indonesia.

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Rabbit Cacciatore

Rabbit cooked in a wine sauce and served with vegetables. Graham visits Rome and Florence.

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Apple Andy

Apples in cider gelatin with a cream cheese sauce on top. Graham goes to the Cherub Pub in Dartmouth, England.

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Cheese Steak

Beef tenderloin cut into strips. Blue cheese and butter are melted between the steaks and cheese is melted on top. Graham visits a cheese cellar in Paris, France.

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Rock Cornish Hen

Rock Cornish hens are baked and served with a sauce of bananas, pineapples and cherries in a brandy sauce. Graham visitsMontego Bay.

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Lamb Kebobs

Pieces of lamb marinated overnight in a soy, honey and ginger sauce, and smoked on a grill. Graham visits a brahma bull ranch in Australia.

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Petite Meringues Glaze Pale

Meringue dots in different colors covering a Neapolitan ice cream block. Graham visits the kitchen of the Hotel Maurice in Paris.

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Puntas de Filete Sonorense

Beef strips cooked with vegetables, avocados, and peppers. Graham swims to a bar in the middle of a pool in Mexico.

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Labersplessle Zurt

Liver and bacon kebabs served with green beans and potatoes. Graham visits Zurich.

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Mantay

Ground mutton with onions wrapped in pastry and covered with a chicken stock and sour cream sauce. Graham visits Moscow.

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Pineapple Ocho Rios

A multi-fruit cream dessert served in a frozen pineapple.

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Filete de Robalo

Sea Bass served covered with peppers and onions. Graham visits Guadalajara with Treena.

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Mile High Pie

The 400th anniversary episode shows a famous ice cream pie developed at the Ponchartrain Hotel in New Orleans. Graham eats the Mile High Pie.

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Ate and Chongo

Two desserts from Mexico -- one a custard style vanilla and sugar dessert, and the other a gelatin pineapple dessert. Graham visits the open market in Mexico City.

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Pickled Pork with Mustard

Boiled pork served with a homemade mustard sauce with carrots and potatoes.

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Rolpens

Homemade sausage served with potatoes and blood sausage. Graham visits Amsterdam.

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Galway Marrow

Zucchini boats stuffed with vegetables and ground meat. Graham shows people picking grapes in a grape vineyard in Australia.

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Les Crepes D'Or

Chicken breast crepes with thin sliced ham and cheese. Graham gets an award.

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Poussin en Surprese

Kerr debones a chicken and then stuffs it with a liver pate. Graham shows a chef preparing the chicken dish in a restaurant in Paris.

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Tarta Burger

Ground beef with vegetables and brandy formed in a patty.

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Kalbsnierentranchen

This show features veal kidneys with mushrooms served on a bed of rice flavored with saffron. Graham visits a Zurich restuarant for the featured dish.

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La Brochette des Corsaires

This show features a potpourri of scallop, fish and shrimp skewered and served on a bed of rice. Graham visits the south of France to try the featured dish.

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Sauerbraten

This show features a German classic: 4 day marinated beef and cabbage combined for Sauerbraten. Graham has a touristy visit to the sights of Vienna.

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Lobster Miranda Hill

Lobster prepared in a tomato base with shrimp. Graham visits Montego Bay for crab 'races' and dinner at a Zebra bar.

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Mulligatawny Soup

This is a chicken based soup with many seasonings originating in the West Indies, but also an English favorite. Graham visits an exclusive London restaurant.

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Deep Fried Strawberries

The theme for this show is Graham and Treena's long loving relationship. Graham visits where they first met as children in England.

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Orange Marquise

This dessert comes from the Basque country of France. It is a chocolate mousse with orange liqueur. Graham visits that region.

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Apple Barnhoff

Features a scrumptious aples and cheese baked dessert with a kirch and cream topping. Graham visits Zurich.

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Chicken Chicken Itza

Features a Mexican chicken breast dish with the chicken fried and then baked in a paper wrap. Graham visits an Acapulco restaurant.

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Stuffed Onions

Features a stuffed onion dish which Treena made for guests when she and Graham lived in New Zealand on a 'budget'. Graham visits Wellington, NZ where they lived.

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Apple

Features a baked upside down desert with apples, apricots, and blackberries with a whipped cream topping. Graham visits DeToqueville's castle in France.

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Beef Vendaloo

Features a rather complicated marinade for beef. The beef is then cooked like a stew and served on rice. Graham takes the whole Kerr family to Surfer's Paradise, Australia for water skiing.

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Fairfield Blounder

Features a breaded sole dish with sauce topping made with mushrooms, olives, lemon juice and eggs.

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Lambcarre Provencale

Features a rack of lamb broiled with an array of spices and served with fried potatoes on the side. Graham visits Zurich for the featured dish.

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Chateau Solognot

Features a grilled steak dish with a cream cognac based sauce on top. A 'strata' potato dish is served on the side. Graham visits a Paris restaurant.

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Pave Des Romaines

Features a chocolate cake dessert from the south of France, with brandy, butter cream and apricots. Graham visits Eze, France for the featured dish.

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Queensland Ducklling

After a story as to how he came to design this dish, Graham cooks a duckling dish using fried (on a wok) duck and vegetables. He also prepares a complimentary vegetable and rice side dish.

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Pike Pie

Inspired by a trip to Minneapolis, as shown in Graham's film, this dish is fresh water fish with potatoes, asparagus and white wine served on a bed of cooked spinach.

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Tenderloin Tips Jimmy

Features a pork tenderloin dish served on avocados and smothered in a wine based onion sauce. Graham visits Acapulco for shopping and eating.

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Parramatta Pie

Features a baked chicken pie with wine sauce, mushrooms, celery, onion and ham encrusted with pastry. Graham looks at the town of Paramatta, Australia for which the dish is named.

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D'Agneau en Croustade

Features a veal sweetbread dish served on bread cubes. It's smothered with a lemon/veal stock/mushroom/onion sauce. Graham visits Melbourne, Australia's downtown area.

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Soupe au Pistou

Features a vegetable soup from Cannes, France. It includes carrots, celery, green beans, zuchini, potato, and seasonings. Graham visits Cannes to see the dish prepared and served.

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Coquilles St. Jacques au Cidre

Features a scallop main dish served with mushrooms in a cream and fish stock, along with mashed potatoes. Graham visits Paris markets and a restaurant for the featured dish.

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Tom Muir's Kidneys

Features a kidney dish, cooked with onions, peppers, mushrooms, and then flambeed. A chicken stock is then added, and it is served on rice. Graham visits the high country in New Zealand - sheep country.

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Filete Cordon Rouge

Features a relatively easy beef filet dish with a chicken liver pate rolled into the filets along with pimento and ham. Graham visits Guadalajara for the featured dish.

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Stony Hill House Cake

Features a Jamaican dessert created by Kerr. It's a layered sponge cake and gelatin recipe utilizing papaya and liquers chilled in a mold. Graham visits the hotel for which he named the dish in Kingston, Jamaica.

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Apples Bendigo

Features four desserts. Two use mangoes and two use apples. An apple is cored, stuffed with raspberry jam and almonds, and baked in a pastry for the featured dessert. Graham looks at Hawaii, where the mangoes come from.

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Eggs Yalumba

Features a shrimp and egg dish served on asparagus tips and covered with a cream sauce flavored with asparagus juice. Graham looks at an Australian winery.

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Chicken Gismonda

Features fried chicken smothered in mushrooms and served on cooked spinach. Graham visits New York and the Colony Restaurant for preparation of the featured dish.

S2 | E42

Baked Clams

Features fresh clams on the half shell covered with a bacon and vegetable cream sauce, and then baked. Graham visits the Maritime Museum in Beaulieu, England.

S2 | E43

Venison Casserole

Features a game meat casserole made with seared venison, cabbage, and marinated vegetables, and two sauces -- an onion sauce, and a tomato/wine sauce. Graham visits to Beaulieu, England for a look at an old abbey and winery.

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Lobster Cocktail

Features lobster cocktail with a plethora of ingredients. A tartakraut is made to top large chunks of fresh lobster served on lettuce in cocktail glasses. Graham visits the Royal Castle Hotel in Dartmouth, England.

S2 | E45

Pot au Feu

Features a beef stew made with beef hocks and numerous vegetables. Graham also prepares a flaming cocktail. He visits Paris where the featured dish is served in individual pots.

S2 | E46

Okroshka

Graham makes a cold soup with chicken, sour cream, and cucumber. He also prepares a hot crouton and meat topping. He visits Sydney, Australia where the featured dish is prepared in a revolving high rise restaurant.

S2 | E47

Veal Bowen

Features pan fried veal wrapped around mango. An onion/apple/pepper sauce is ladled on top. Graham visits Sydney, Australia to see the dish prepared.

S2 | E48

Crepes Nonats

Features thin crepes (pancakes) wrapped around a thick mushroom and lemon sauce, and served with deep fried English whitebait fish. Graham visits Nice, France to see the market place area.

S2 | E49

Creole Gumbo

Features two classic New Orleans recipes -- a crab leg gumbo with oysters, shrimp, and okra; and also a crab meat side dish with vegetables. Graham visits the famous Antoine's Restaurant in New Orleans.

S2 | E50

Trout Orleans

Features pan fried trout with fried bananas on the side, covered with a hollandaise sauce.

S2 | E51

Hangop

Features a buttermilk cream desert with pineapple and raspberry flavors, served in a desert glass with baked ginger snaps on top. Graham visits Amsterdam for the featured dish served in a restaurant converted from an old farm

S2 | E52

Ris de Veau en Casserole

Features sweetbread casserole from Antibes, France. Sweetbreads are pan cooked with onions, tomatoes, mushrooms, and beef broth. Graham visits Antibes.

S2 | E53

Abalone Victoria

Features abalone crabmeat pan fried and served with a sweet and sour onion and cucumber mix on deep fried chinese noodles. Graham visits Sydney, Australia where he scuba dives for the abalone.

S2 | E54

Maple Syrup Chicken

Features chicken pieces cooked in a maple syrup marinade with vegetables, raisins and almonds added, and served with a wild rice and spinach mix. Graham looks at maple syrup harvesting.

S2 | E55

Roast Spiced Beef and Yorkshire Pudding

A loin of beef is spiced and oven cooked. Drippings are used to make Yorkshire Pudding. Graham's visits Glastonbury, England to sample the featured dish.

S2 | E56

Llandoger Trow Pie

Features a baked fish pie served in molded shell-shaped pie crusts. Scallops and herring are combined with mushrooms and flamed sherry. Grahams visits Bristol, England and the Llandoger Inn for which the dish is named.

S2 | E57

Picque-Nicque Pie

Features onions, bacon and potatoes baked in a layered deep pie shell, suitable for taking on a picnic. Graham's recounts a picnic he and Treena enjoyed in Nice, France.

S2 | E59

Renwick Crab

Features a New Orleans traditional dish of heavily spiced sauce over crab meat. Graham visits a famous New Orleans restaurant for the featured dish.

S2 | E60

Shrimp Povlik

Features a relatively simple shrimp dish wherein the shrimp are butterflied and cooked in an onion sauce. Graham and Treena visit Moscow and are served the featured dish.

S2 | E61

Prawn & Oyster Cocktail

Graham prepares 3 appetizers: a shrimp cocktail, herring wrapped around dill, and oysters on the half shell soaked in wine. Graham visits the Brittany area in France and looks at the oyster beds.

S2 | E63

Bouef en Brioche

Features a large piece of beef baked in a brioche pastry with pate inside. A beef sauce is prepared and spooned on top for serving.

S2 | E64

Coconut & Lime Pie

Kerr bakes the classic coconut pie with a generous fresh lime juice flavoring. Graham and Treena visit an Ocho Rios restaurant.

S2 | E65

Artichokes Moran

Features stuffed artichokes covered with a cream sauce. Graham visits New Orleans and the famous Moran's restaurant for which the dish is named.

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