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Ainsley Harriott cooks grouper Nassau-style, has a lesson in 'conch-servation', and heads into his beach kitchen to make rum punch chicken wings.
Ainsley Harriott explores the roots of Bahamian history while also making a hearty island veggie stew pot and a warm Johnny cake.
Ainsley Harriott celebrates the Bahamas' festival spirit, has a fritto misto masterclass with chef Scott Conant and serves up barbecue jerk-spiced chicken.