parliamentary honeytrap. more than 150 people have been rescued from floodwaters in and around sydney, as more people prepare to leave their homes. the area's main dam supplying most of the city's drinking water has started overflowing. it follows three days of torrential rainfall. next on bbc news, it's the travel show. i'm on a journey to explore azerbaijan. neither asia nor europe, this is a country where a colourful past and prosperous present intertwine. the price of the caviar in azerbaijan is like four times less than in the uk. filled with ancient wonders, it's a place where the natural world has shaped its history for generations. a unique country, with nine climate zones.

it borders russia to the north, iran to the south, with the caspian sea on one side, and georgia and armenia on the other. i want to explore the many faces of azerbaijan, both old and new, through its people, culture and food to find out more about this diverse and complex country. baku is a swing! it's a jazz! fish, yeah! my favourite — i love fish. nazrin, hi. and, there are horses! yeah. i didn't know we're going to have horses. i'm also here to find out why the likes of you and me, potential tourists, are seen as the bright new hope as an alternative to black gold. so, welcome to azerbaijan. when you look at the guidebook, or on travel websites, or in fact almost anything about azerbaijan, they all start

by telling you the same thing — azerbaijan is the land of fire! huge natural gas and oil deposits are so close to the surface that they cause these natural fires to spring out of the ground. fires which burned continuously for over 4,000 years were once common across azerbaijan, but this is now the last. right up here, it's really, really pretty hot — right up to your face you can really sense it. the whole of my body is really, really hot. this is incredible! it's... ..beautiful and bewitching at the same time. 2,500 years ago, these fires enticed zoroastrian

priests from persia, who considered them a divine miracle. no wonder people for thousands of years have pretty well worshipped at this, certainly felt spiritual about it. i do — it's overwhelming. but, halfway through the 19th century, azerbaijan's natural wonders attracted a different but equally fervent kind of outsider — the oil magnate. as the world became industrialised, people realised the value of the oil underneath the surface and the world's first oil well was drilled. the sheer abundance of the black stuff is clear to see as you take a taxi into the capital city, baku. perhaps a better name for azerbaijan should be the land of oil

rather than land of fires, because they stretch on, these oil fields, for miles. by the turn of the 20th century, azerbaijan was producing half of the world's oil, making multimillionaires overnight. can i ask you how much is, i'd know, a litre of petrol here? a little of petrol is 50 cents. 50 ce nts 7 wow! that is about a quarter of what it costs back at home. yeah. but they know here the oil and gas is not forever. nobody can prove that, but i think we have plenty of it, still plenty of it. but, across the world, fossilfuels are being phased out. along with most other nations, azerbaijan signed up to the paris agreement to cut emissions to net zero by 2050. but, in the meantime, all this easy oil has meant huge prosperity for azerbaijan

and in particularfor baku. people tell me that the city landscape in baku has transformed massively in the last two decades. in fact, walk around these parts and you can almost smell the wealth here. baku is right next to the caspian sea, where much of the sturgeon fish, which produces the world's most expensive caviar, comes from. so, where better to try something for the first time? this is a basic type of caviar. it has a black colour and the size of the eggs is quite small. yeah. so the most proper way to taste the caviar is to taste it from your hand. 0k. and then put it on your tongue and then push the tongue to the top of your mouth. 0k. and make it slowly, feel the taste spreading all over your mouth. 0k, cheers! cheers.

do you feel how the taste develops? it started with something sour. yeah. and then it became salty. yeah. so the longer this taste evolution is, the better the caviar is. yeah. this is delicious! it's a little bit like pate. yes. yeah? caviar acquired its cachet in the 1920s when, after the russian revolution, wealthy aristocrats fled to paris, bringing their expensive tastes with them. interesting! so now let me open the beluga caviar. yeah. this is a top level product. and don't finish it. small sip — small. it prolongs. mm, mm! the creaminess definitely comes out, a tiny bit of the nuttiness that can taste there as well. yeah. so tell me how expensive it is.

so more than $200 for 113 gram of beluga jar. 0bviously see that the price of the caviar in azerbaijan is like four times less than in the uk or north america. so, basically what you're saying is this would cost about $800? yeah. wow! but not everybody in baku sips champagne and samples caviar. underneath the streets runs the metro, frequented by regular bakuvian commuters. and now me. right, well, i've never been on the metro here before, and... ..lesson number one, buy a ticket. ok, that way! you can get bakikart only. do i want a bakikart? english! oh, i have to select a card to purchase. hi, can you help me? yeah. ijust need to buy one ticket

for the station 28th of may. 28th peak? yeah. huh? peak? 0ne. at one point, it felt like half the station was trying to help me buy a ticket. yay! thank you very much. so i am going to the 28th of may station, which isjust here, and we are currently in nizami. and rather conveniently, it looks like it's only one stop on the green line, so even i, even i should be able to do this. here we go! from 1920 to 1991, azerbaijan was part of the soviet union under communist rule, and many still view the state here as authoritarian, despite independence. the soviet planning policy was that when a city reached a million people, it was required to have a metro and baku's was built in the 1960s.

before we got on the train, i'd been told to look out for this amazing mix of kind of soviet architecture and azerbaijani artwork. and actually, if you look here, this to me is very traditional mosaic. and then all around, the, mosaics everywhere. right, let's look for my line, the green line, which goes to... ..28th of may — that way. ah, here is the train. currently four lines serve 27 stations, but there are plans to expand. but it's only one stop 28th may. train announcement. i think we're here! this is real baku!

the capital's heritage is one that's changed dramatically over the years, with layers upon layers of influence, including, of course, soviet. i've come across town to meet fuad, who's a bit of a local celebrity here. i've been told that he's the expert on how this city has developed over the years. you must be fuad? somehow! pleasure meeting you. you too. fuad is known as a local historian, legendary for giving extensive tours around baku, sporting his bag of photos to illustrate the city. this is a building that used to be a japanese cinema, built by one of the local oil barons who happened to be injapan and was so much impressed by the architecture that built something shaped after a kind of pagoda. right. and then the soviets came and turned it into the workers�* theatre of baku! 0k. and they made the renovation adequate to the name. so this is the same building? exactly the same building,

but all the flamboyance is gone — it looks like a prison. so, i used to joke saying that architecture shows the spirit of its times. so, at the times of oil boom, it was impressive. while, then, under stalin, it becomes oppressive. then further down, it becomes depressive. and here it's post—soviet and post—depressive, a kind of cascading... post—depressive? post—soviet and post—depressive. now, why don't i take you to a place where we could have a traditional local tea? excellent. so, in azerbaijan, the tea must be hot. but to keep the heat of the tea for a longer time, they made this waist of the glass, so that the bottom part is always hotter. and whether you want or no, you subconsciously grab it from the top. and from the top you have a higher space for evaporation, so it's slightly cooler on top than in the bottom. tea doesn't like haste. right.

slow down. yeah. and when you're slowed down, you can talk up everything. yeah, but first, let's get a little bit tranquillized! fuad has seen the changes in azerbaijan first—hand. when i was a kid at school, we were told that everything great had to start after 1920, when the communists came into power in azerbaijan and just a mere look at the mere glance at the architecture of baku was enough to say that the best buildings were built before 1920, and what they built after was not to the standards often times. and there were no books written and there were no researches made. i started going into old houses, trying to find our descendants. and i started collecting these private family stories with pictures of the owners. so for me, it was important to see the owner behind the house and that brought the house to life. from what i observed, being around baku, i'm seeing some real exhibitions of wealth. from your perspective, is this baku unleashed? baku is a swing! it's a jazz!

it's a society where everyone plays its own game, but it kind of accommodates his own piece of music with others. so with this flamboyance, you get something veryjazzy. and that's the reason why, by the way, baku was one of the hotbeds ofjazz in the caucasus. and that was exactly the time when khrushchev outlawed jazz! butjazz is alive and well today. isfar is making waves internationally with a fusion of modern jazz and traditional azerbaijani music called mugam. it's coming from 11th, 12th century, but it's arabic stuff, iranian, you know? can you show me? i'll try some stuff on, you know... plays piano. that's kind of,

you know, jazzy stuff. and this phrase is very specific, you know? it's from the melody which the mugam singers use it, you know, the guitar players or others, they use this kind of phrase. plays mugam phrase. but i played the fourth chord, like, you know, it's like... plays faster. so you're really mashing up all these different modes of music, from jazz to classical to mugam? and it works! yeah, for me, i think that's very interesting, you know, to use it. yeah. this is brilliant! it uplifts the soul. and it is really interesting how you've got this music that comes originally from the deep south of the states of america, and then you've got this music, mugam, from the caucasus, and they come together and produce something extraordinary, something magical.

one of the most incredible things i've learnt about azerbaijan is that within this small country there are nine out of the 11 climate zones that exist in the world. and you can really see that when you drive out into the countryside, because you go from desert to green fields and up in the mountains you can actually see snow—capped pea ks. but, surprisingly, this remote rural region is the backdrop for a viral social media sensation. this is the place where the magic happens. wow! this is what we see on all the videos. but, if you're expecting a self—obsessed, overconfident, chatty 20 something... the man! ..think again. the youtube star! delighted to meet you. tavakkul has a massive

five million followers, with millions of global views of his videos each week. he fronts atmospheric films about traditional azerbaijani cooking and lifestyle. with no music or commentary, he lets the food do all the talking. super! he does have a catchphrase, though you, may have noticed. super! and we're going to cook here. 0h, fantastic. this oven? this is the oven, yeah? this is the oven, it's called tandoor. it's like tandoori? we have fish. my favourite. i love fish. 0k. now the other side of the cooking, i can see. which of these vegetables are from just around here? 0k. now, then? with his easy manner, tavakkul

guides viewers and today me... ..through the art of country cuisine. exactly how you do it! but the brains behind the channel, the real youtuber, is his nephew, shamil. and this isn'tjust a family business. it's part of a big operation. it all started with videos for kids, but then we start to film cooking channels. when you do youtube, you have to upload a lot of videos every week, every few days. and that's why you have to be like smart, you have to be fast. how many videos is this company basically making every week? i think in a week, i think maybe 10, 15. 10 to 15 videos a week? that's a lot, isn't it? yeah. and the beauty of notjust being one of those viewers, but actually meeting tavakkul

in person is that you actually get to taste the food! because so many people around the world are seeing your videos, do you think it's helping tourism in azerbaijan? did you ever think that a guy cooking food in his garden in rural azerbaijan, did you ever imagine that the whole world would be watching that? i imagined it, but not on this level. it was like a dream come true. all: super!

there is a downside to having a beautiful mountain range here in azerbaijan, and it's this. right now we are here in karbala and we want to go just a0 kilometres away, roughly, to shahdag, our next destination. but, because of that amazing mountain range, we have to drive all the way back to the capital. and then come all the way out again to shahdag, which is an eight—hour round carjourney. mind you, the next people i'm heading to meet would probably choose the mountain route. since 2014, hiking has exploded as an activity in the caucasus. part of that is due to the trans—caucasian trail, a mega—project building a hiking route stretching across the whole caucasus region from georgia to azerbaijan. ok, i think we have arrived. here we go.

well, hello! hello! it's the team! this crew are working on the azerbaijani section. nazrin. nazrin, hi. and there are horses? yeah! i didn't know we were going to have horses. wow! they've invited me to help scout out a potential addition to the route. so this route, actually, it will be coming from the qriz village, which is one of the high mountain villages of azerbaijan. and it drops down into lhasa, which is a beautiful scenic village. fantastic, let's do it. yeah! graba horse! a couple of years ago, i was trying to find some fun hiking to do. i found the trans—caucasian trail, got so excited, but saw that azerbaijan hadn't been added to the project yet. so i came out and i've been here ever since.

look there, we've got these rocky formations, which we want to avoid. here, along the grass, you can see that the sheep have already carved out some nice trails that flow with the contour of the landscape. if we were to build a new trail, we would dig out the earth to make a wider, flatter area for hikers to walk on. the tct is built by volunteers and we headed down to meet some who are working on an existing trail which had become overgrown. cheering. this is a pair of loppers. yeah. hold it in both hands. you'll see there's a lot that we can cut over here that's getting in the way. 0k. yeah. i fell in love with the trail idea, because you're slowing people down. you're really encouraging people to interact on a human to human basis. what's your ultimate aim?

do you want hundreds of kilometres of routes connected? actually, one day we're going to have 3,000 kilometres of interconnected trails. so, my time in azerbaijan is up and my takeaway is that this is a country of wild and wonderful contrasts. it's a country where some enjoy immense wealth, while others continue to live simple lives. this small nation has had a turbulent history and the repercussions are still being felt today. and as the demand for oil runs out, azerbaijan is going to have to make some difficult choices to secure its future. but, ultimately, what i take away most of all is the boundless generosity and hospitality of the azerbaijani people.

good afternoon. northern and western parts of the uk could see some disruption from strong winds, severe gale force winds. here it is showing up clearly aren't pressure charts, moving up to the west of ireland, northwoods, and scooping up warm airfrom the west of ireland, northwoods, and scooping up warm air from southern climes right across the country. we start off with mild air in place,

plenty of sunshine, too. widespread gales across northern and western areas, 60, 70 gales across northern and western areas, 60,70 miles an hour, out on the coast. largely sunny and warm with temperatures in the low 20s and the warming —— warmest spots. high teens across scotland so something much warmer here than what we have had of late. saturday night, it stays windy, gales and showers rattling west to east. something cooler working its way into northern and western areas into the night and sunday morning. barely mild across the south—east. 0n sunday morning. barely mild across the south—east. on sunday, storm kathleen sits to the north—west of the uk, a real squeeze on the isobars for western scotland so we could see severe gales across the hebrides but windy across everywhere. good sunny spells in

eastern and south—eastern england. again mild but not as warm as we would expect things to be on saturday. that is the weekend out of the way. into monday, we look to the south to another area of low pressure developing as it heads into was a south—west. this could be quite potent, a bit of a question on the forecast, at the moment it looks like north and eastern parts will start dry with sunshine, turning wetter and windier out west, this area of low pressure and crashes from the south—west. it may scoop up milder air so the high teens again across the east of england, something closer to average for the north and west. monday night, the area of low pressure was as the country and brings a swathe of gales to southern and south—western areas again, some uncertainty on this and judo looks pretty unsettled, very windy, particularly in the south, outbreaks of rain pushing was and eastwards. perhaps wintriness ever higher ground towards the north and west as we start to tap into chillier for west as we start to tap into chillierfor a while so west as we start to tap into chillier for a while so nine to 11 degrees in the north, 1130 further

south so a cooler feel, but still, temperatures close to the seasonal average. as we move through the week, we see further unsettled spells of weather, but then there is a sign that high pressure could park itself across biscay and settle down, sunny across the southern half of the country, with lower pressure affecting more northern and western parts of the uk. with the area of high pressure towards the south of the bringing winds, we should generally stay in the male side but towards the end of the period, we could start to see some chillier air edging in for the north—west so an unsettled outlook but things looked like they could be settling down across the south of the country, thanks to that area of high pressure. turning a bit cooler from the north and west towards the end of the period but stay tuned, take care.

live from london, this is bbc news. the israel military confirms it's recovered the body of a hostage from khan younis, nearly six months after he was abducted in the october the 7th attacks. israel's strategy is under renewed pressure from washington, as president biden faces growing pressure from within his own party to halt arms transfers to the israelis voters in slovakia are deciding on a new president. a contest between a pro—western former diplomat and a candidate from slovakia's nationalist government. and in australia, more than 150 people are rescued from floods in sydney, as others prepare to leave their homes.

welcome to bbc news. the israeli army has recovered the body of a hostage in gaza during an overnight operation. it accused the islamichhad group of murdering the man, who's been identified as elad katzir. he was kidnapped from a kibbutz in the south of israel in attacks led by hamas militants on october the seventh. during that assault, his father was murdered, while his mother was abducted then later released. the israeli army said the body of elad katzir was retrieved from the khan younis area of southern gaza. it said its mission to search for hostages, and return them to israel, would continue. allison kaplan sommer is a journalist at israeli newspaper haaretz. she said the news has been greeted with dismay by the families

of israeli hostages.