The second leg of Simon King and David Myers' tour of Namibia finds them on the trail of the Himba, one of the last remaining nomadic tribes in the world. They also encounter the local wildlife, enjoy a breakfast of fried ostrich eggs and try their hand at the local sport - long-distance spitting.
Simon and David begin a journey along the Namibian coast, taking a trip in a microlight and sampling traditional and Bavarian food. They also catch crayfish to cook in a rock salt tandoori and a local guide offers to take the pair on an unusual journey.
Simon King and David Myers travel to the Isle of Man, transporting their bikes by catamaran and preparing crab souffles and sea bass on the voyage. On arrival, they encounter the Loaghtan sheep and prepare a feast of lamb and scallops on the beach for the other competitors.
Simon King and David Myers take a trip to Ireland, where they swap their trusty bikes for a horse-drawn carriage and sample oysters from the Carlingford beds. They also prepare a selection of traditional dishes, but struggle to find the secret of the perfect Irish stew. Fortunately, chef Neven Maguire and members of the travelling community are on hand with cooking tips.
Smon King and David Myers take a trip through Romania, exploring Bucharest's markets and eating pancakes on the roof of the Ministry of Finance. They also examine sculpture by Constantin Brancusi in Targu Jiu and visit the imposing Corvin Castle, where they cook pork sarmales by the drawbridge.
Simon King and David Myers meet a woman who makes chicken noodle soup by royal appointment, and prepare chicken paprikas and spaetzles in the hills. They then head north for the Ukrainian border, where they sample Romanian sausages and ewe's milk pudding.
Simon King and David Myers hop on their motorbikes and embark on a culinary adventure in Vietnam. They cook shrimp and pork on sugar cane in the middle of a frenzied ferry landing in Saigon, but by the time they reach Hoi An, Si has a broken foot, leaving Dave pedalling him round in a rickshaw.
Si's broken foot forces the duo onto the world's slowest train as they make their way to Hanoi. There they sample two extremes of cuisine in the form of French super-chef Didier's mouthwatering buffet and a local bar's street food. Their final port of call is Ha Long Bay, where they rustle up soup on a junk.
The chefs explore the culinary delights of Turkey. They travel to Cappadocia where they rustle up a mouth-watering meze in unconventional conditions, before visiting a museum of human hair. They venture on to try a peculiar elastic ice cream and learn the secrets for making baklava.
The chefs continue their tour of Turkey by travelling along a road that borders Syria, Iraq and Iran. They find time to prepare a doner kebab and enjoy a massage before arriving in the town of Van, featuring bizarre cats, gargantuan breakfasts and a lake reputed to hold a monster.
Simon King and David Myers hop on their Harleys for a tour of Mexico. In the old colonial town of Oaxaca they load up on garlic-fried crickets and 300 types of chillies, before taking over the bandstand in the town's central square to rustle up a feast of guacamole and refried beans.
As their culinary voyage comes to a close, Si and Dave venture into the mountains of Chiapas, where they are invited to a traditional Mayan village to cook a Pre-Hispanic stew. The duo reach Palenque, and with a backdrop of 2,000-year-old pyramids, they reflect on their experiences.
Si and Dave travel around Southern India, starting in Chennai, visiting temples and fast food joints, whilst all around discovering more about the local cuisine. At a Maharaja's palace they make cocktails and meet some elephants.
The Bikers travel to Northern India, taking part in a local Kathakali performance, and Si discovers a piece of family history in an old remnant house of the British Raj.
The pair visit Bruges, where they sample the local beers, before going on to a small village with a game involving birds.
The duo find a statue of Tintin and then visit a British MEP, and member of UKIP, who talks about his belief in protecting local foods, namely foi gras. The pair then go on to try wild boar. This episode was moved to the end of the series because it featured interviews with MEPs and due to the Local Elections which took place shortly after the broadcast, could not be shown (see Purdah).||
The Hairy Bikers are back. After Dave received his recent cancer diagnosis, it looked like the Bikers’ adventures could be over. But now, reunited with his best mate Si, the boys are back on the road, searching for wonderful seasonal ingredients to create a festive banquet to thank all those who’ve helped Dave throughout his recent struggles
Aired in 2007 as a winter special, this one-off programme featured the Bikers looking at their own British (more specifically, northern English) cuisine. They visit Dave's hometown of Barrow-in-Furness and visit a local pie shop, before being invited to an Oriental cuisine by some of the town's large Thai community. They stop at various other locations including Bury Market sampling such foods as Black Pudding before tasting the famous Cumberland Sausage on top of an old Roman fort in Cumbria, before finally heading east to Si's hometown of Newcastle-upon-Tyne. The episode gained a series-high audience of 3.4 million viewers.
On brand-new motorbikes, the Hairy Bakers travel round the country cooking up their favourite festive recipes as they plan an early Christmas party for families who won't be spending Christmas together: fire-fighters, nurses, police and ambulance crews.
The Hairy Bikers, Si King and Dave Myers are on the search for the most interesting food that Britain's mums are cooking for their families this Christmas. Celebrating the very best of Christmas Cooking in Britain, Si and Dave tour the nation hunting out Britain's festive favourites and a few surprises. On their journey they find mums cooking everything from roast goose with all the trimmings to Pinnekjott (that's salted cured lamb steamed over birch twigs to you and me) and from festive gingerbread to Christmassy coconut samosas! The lads also conjure up their own seasonal specialities including Loin of Venison in home made sloe gin and Lime seared scallops with smoked salmon fritters. The celebration of Christmas favourites culminates at a stately home filled with nearly 200 mums tasting and sharing each others' favourite dishes.
The Hairy Bikers are throwing their very own Christmas party for many of the people who they’ve met over the years on their TV adventures. There will be family, friends, a good stiff drink or two and plenty of indulgent food - just, don’t expect turkey and trimmings. There will be no basting, stuffing and roasting. Instead, the Bikers will be preparing the very best party food washed down with the finest yuletide drinks. Si and Dave will visit specialists including a canapé champion and an expert in delectable deserts to discover the secret of making your festive do go with a bang. They will also take on the daunting task of designing and building the centre piece for their party, a vodka ice luge, putting their creativity and skills to the ultimate party themed test.
A typically madcap Hairy Bikers' journey through the verses of one of the most popular Christmas songs. For each line of the song, the boys have come up with a fantastic twist on a classic Christmas dish. From roast partridge with spiced pears (a partridge in a pear tree) and a classic trio of top-end poulets de Bresse chicken dishes (three French hens) to spiced Christmas pannacotta (eight maids a-milking), and of course the secrets of a perfect roast goose (six geese a-laying).
