SBS Food What's better on a long weekend than sitting down to an epic feast? Join Adam, chef Oscar Solomon and host Brooke Blurton for an unmissable menu. 2026-04-02 The last adventure of this series brings Donal and Max back home to the fair city of Dublin. 2026-04-02 Richo's cooking for love. Or at least for someone you hope won't ghost you tomorrow. A guaranteed crowd-pleaser menu designed to impress, seduce, and secure a second date. 2026-04-02 John jets to Long Beach, CA to explore the art of Filipino Brunch, from eggs to island French toast. 2026-04-02 Want stress-free and easy ideas for entertaining? Lorraine's got the answer. Take her Whiskey and Chilli Tiger Prawns, they're baked in the oven and ready in less than 30 minutes. Lorraine's top 3 flavour enhancers are revealed, these are a chef's secret to fabulous baking. 2026-04-02 Pati visits Chef Wilson Alonzo in his hometown of Halacho to prepare a traditional Cochinita Pibil in an underground pit. They begin at the local market to source ingredients. Then Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking and isn't shy to correct him. The final product is a meal that captures Yucatan's history in every bite. 2026-04-02 Rob and Craig are brought to a special gathering place for people who live in Abruzzo. The venue is run by five brothers and is both a butcher shop and huge barbecue spot. 2026-04-02 Chef Nornie ventures to the picturesque Moa Island, where she meets with Hans Awang. Together, they explore his lush garden brimming with fresh produce and the bountiful ocean at his doorstep, crafting extraordinary dishes inspired by the island's natural abundance. 2026-04-02 In Provence, you don't have to walk far or turn too many corners before you find yourself surrounded by locally grown produce. 2026-04-02 Adam Walls returns to assist Matt and match a wine to a mushroom, tofu, and cashew larb. Mike puts his spin on a chicken biryani. Kathy from 'Sweet Greek' tantalizes with a chicken schnitzel. 2026-04-02 The tradition of kneading dough has always been around in Lidia's family. She prepares a buttery, flaky crostata with kale, butternut squash and ricotta and a pappardelle with fresh mushrooms. 2026-04-02 In this flavorful episode of Tastes and Traditions, we explore two beloved dishes that embody the heart of home cooking. 2026-04-02 The beautiful British summer-time sees Jamie getting a thorough soaking as he picks the beans in his garden. 2026-04-02 Rachael creates a hearty ragu sauce using sauteed vegetables and locally sourced Cinghiale meat, pairing it with Pici, a Tuscan pasta similar to a thicker spaghetti. 2026-04-02 Passionate chocoholics can rejoice with four of Kirsten's best chocolate recipes this episode, with classic comfort hot chocolate bombs and chocolate crackers on the menu. 2026-04-02 Thomas Schnetzler returns with another rich, zesty chocolate cake, Justine lightens things up with a berry-packed bavarois, and Emelia shares her take on the beloved French sable biscuit. 2026-04-02 Ready the sauce! It's an Easy Entertaining that celebrates pastry, as Adam and his guests, comedian Jenny Tian and chef Kane Pollard make pies, pastie and sausage rolls. 2026-04-02 The adventure rolls on in New York Gourmet as Justine visits Living Roots Winery for a tasting of elegant local wines, paired with her hearty polenta and braised greens. 2026-04-02 Actor Richard Roxburgh revisits his mother's creative influence on his acting career as chef Matt Moran recreates her iconic Beggar's Chicken, a unique school sandwich, and beloved Lemon Delicious Dessert. 2026-04-02 Rick is in Australia, which he first visited in the 1960s. Thirty years ago, the country's cuisine was nothing to write home about. But over the years, he has seen an enormous change. 2026-04-02 It's night two in Dundee where the youngest contestant of the group. 20 year old student Kezia is hoping tonight will be child's play as she battles to beat the rest to 1000 Pounds. 2026-04-02 It's night three in Dundee where hairdresser Stephen is hoping to be a cut above the rest with an evening of familiar favourites. 2026-04-02 Ready the sauce! It's an Easy Entertaining that celebrates pastry, as Adam and his guests, comedian Jenny Tian and chef Kane Pollard make pies, pastie and sausage rolls. 2026-04-02 In this new world of climate change, Australian Native Foods are being seen as foods of the future because they've evolved over thousands of years to suit Australian soils and climate. Although early settlers cooked native foods like kangaroo, swan, possum, fruits and berries, once farming was established they reverted to more traditional fare. Fast forward to the 1980s and native foods are redisc 2026-04-02 John jets to Long Beach, CA to explore the art of Filipino Brunch, from eggs to island French toast. 2026-04-02 Want stress-free and easy ideas for entertaining? Lorraine's got the answer. Take her Whiskey and Chilli Tiger Prawns, they're baked in the oven and ready in less than 30 minutes. Lorraine's top 3 flavour enhancers are revealed, these are a chef's secret to fabulous baking. 2026-04-02 The adventure rolls on in New York Gourmet as Justine visits Living Roots Winery for a tasting of elegant local wines, paired with her hearty polenta and braised greens. 2026-04-02 Actor Richard Roxburgh revisits his mother's creative influence on his acting career as chef Matt Moran recreates her iconic Beggar's Chicken, a unique school sandwich, and beloved Lemon Delicious Dessert. 2026-04-02 Rick is in Australia, which he first visited in the 1960s. Thirty years ago, the country's cuisine was nothing to write home about. But over the years, he has seen an enormous change. 2026-04-02 It's night two in Dundee where the youngest contestant of the group. 20 year old student Kezia is hoping tonight will be child's play as she battles to beat the rest to 1000 Pounds. 2026-04-02 It's night three in Dundee where hairdresser Stephen is hoping to be a cut above the rest with an evening of familiar favourites. 2026-04-02 Ready the sauce! It's an Easy Entertaining that celebrates pastry, as Adam and his guests, comedian Jenny Tian and chef Kane Pollard make pies, pastie and sausage rolls. 2026-04-02 In this new world of climate change, Australian Native Foods are being seen as foods of the future because they've evolved over thousands of years to suit Australian soils and climate. Although early settlers cooked native foods like kangaroo, swan, possum, fruits and berries, once farming was established they reverted to more traditional fare. Fast forward to the 1980s and native foods are redisc 2026-04-02 Thomas Schnetzler returns with another rich, zesty chocolate cake, Justine lightens things up with a berry-packed bavarois, and Emelia shares her take on the beloved French sable biscuit. 2026-04-02 John jets to Long Beach, CA to explore the art of Filipino Brunch, from eggs to island French toast. 2026-04-02 Want stress-free and easy ideas for entertaining? Lorraine's got the answer. Take her Whiskey and Chilli Tiger Prawns, they're baked in the oven and ready in less than 30 minutes. Lorraine's top 3 flavour enhancers are revealed, these are a chef's secret to fabulous baking. 2026-04-02 Pati visits Chef Wilson Alonzo in his hometown of Halacho to prepare a traditional Cochinita Pibil in an underground pit. They begin at the local market to source ingredients. Then Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking and isn't shy to correct him. The final product is a meal that captures Yucatan's history in every bite. 2026-04-02 Rob and Craig are brought to a special gathering place for people who live in Abruzzo. The venue is run by five brothers and is both a butcher shop and huge barbecue spot. 2026-04-02 Chef Nornie ventures to the picturesque Moa Island, where she meets with Hans Awang. Together, they explore his lush garden brimming with fresh produce and the bountiful ocean at his doorstep, crafting extraordinary dishes inspired by the island's natural abundance. 2026-04-02 In Provence, you don't have to walk far or turn too many corners before you find yourself surrounded by locally grown produce. 2026-04-02 Adam Walls returns to assist Matt and match a wine to a mushroom, tofu, and cashew larb. Mike puts his spin on a chicken biryani. Kathy from 'Sweet Greek' tantalizes with a chicken schnitzel. 2026-04-02 The tradition of kneading dough has always been around in Lidia's family. She prepares a buttery, flaky crostata with kale, butternut squash and ricotta and a pappardelle with fresh mushrooms. 2026-04-02 In this flavorful episode of Tastes and Traditions, we explore two beloved dishes that embody the heart of home cooking. 2026-04-02 The beautiful British summer-time sees Jamie getting a thorough soaking as he picks the beans in his garden. 2026-04-02 Rachael creates a hearty ragu sauce using sauteed vegetables and locally sourced Cinghiale meat, pairing it with Pici, a Tuscan pasta similar to a thicker spaghetti. 2026-04-02 Passionate chocoholics can rejoice with four of Kirsten's best chocolate recipes this episode, with classic comfort hot chocolate bombs and chocolate crackers on the menu. 2026-04-02 Ready the sauce! It's an Easy Entertaining that celebrates pastry, as Adam and his guests, comedian Jenny Tian and chef Kane Pollard make pies, pastie and sausage rolls. 2026-04-03 The adventure rolls on in New York Gourmet as Justine visits Living Roots Winery for a tasting of elegant local wines, paired with her hearty polenta and braised greens. 2026-04-03 Actor Richard Roxburgh revisits his mother's creative influence on his acting career as chef Matt Moran recreates her iconic Beggar's Chicken, a unique school sandwich, and beloved Lemon Delicious Dessert. 2026-04-03 In Washington DC, this chef's Vietnamese and Cajun background has created an incredible menu filled with fusion flavours to die for, like their saucy, delicious crawfish and noodles. 2026-04-03 If you want to impress with baking, Lorraine's got it covered. First, a beautiful Tomato and Basil Tarte Tatin that is both simple and stunning. 2026-04-03 Pati arrives in Motul, a town in the history books for Yucatan's once thriving henequen industry and for the egg dish Huevos Motulenos. Pati meets Dona Evelia, who put Motul back on the map with her world-famous recipe. She also experiences the legacy of henequen at Hacienda Tamchen and encounters another egg dish in the kitchen, where chef Julio Dominguez makes Abuela's Buttoned Eggs. 2026-04-03 As Chefs Rob and Craig continue their culinary inspiration tour they land at Poggio Foco, a winery and farm in Maremma, Tuscany. 2026-04-03 In this heartfelt episode, Nornie continues her journey on Masig Island, uncovering one of the Torres Strait's most sought-after dishes, prepared using the renowned Kup Murri. 2026-04-03 Marcus is visiting a local farmers market where each week a local French chef impresses the crowds with a live cooking demo. However, he has been told a British chef is cooking tonight with him. 2026-04-03 Matt is joined by Dylan Campbell, who mixes up a sorrento spritz to pair with Matt's sashimi swordfish. Mike reinvents his mac and cheese piffle. Laura serves up a Greek dip, taramasalata. 2026-04-03 Lidia reminisces about her childhood chores, like helping her grandmother prepare ricotta. She celebrates the culture of cheese and prepares two ways to make crostini and stuffed potatoes. 2026-04-03 In this festive episode of Tastes and Traditions, we celebrate two beloved dishes that bring family and friends together-one for the holiday table, and one for the open fire. 2026-04-03 Jamie pulls up some of his first onions of the year and makes a crisp and fresh cheese and onion salad. The red onions he uses in an onion and potato al forno with tender roast pork. 2026-04-03 Rachael prepares a simple yet flavorful braised Dirty Martini Chicken, paired with a rich brown butter sage pasta. 2026-04-03 Learn the tips and tricks to homemade chocolate garnishes that take presentation to a new level. Kirsten shows her best no-bake cheesecake tart and choc nut meringues. 2026-04-03 From buttery biscuits to frozen indulgence, this episode is full of charm. Julia Busuttil Nishimura shares a lunettes biscuit with a twist, Dezi Madafferi presents a traditional Greek treat. 2026-04-03 Adam and his guests, chefs Pingping Poh and Matias Cilloniz, celebrate the timeless flavour combination of seafood and citrus. 2026-04-03 Rachel Khoo explores why chocolate is so irresistible and creates her favourite indulgent treats. 2026-04-03 All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw. 2026-04-03 Episode five sees Jamie and young son, Buddy, making a curried fish pie. Unlike a traditional fish pie, this Indian-inspired version has amazing perfumed layers of flavour and a crispy, temper-drizzled top. Next, Jamie takes on a staple comfort food classic, the humble bacon sandwich. 2026-04-03 This week's competition is in and around Dundee and Perth, where the fourth to host is tyre salesman Guy, who intends to treat his guests to a night of gastronomy standard fast food. 2026-04-03 This week's competition is in and around Dundee and Perth, where the fifth to host is author and stay at home dad, Laurent, who wishes to delight his new found friends with a night of France. 2026-04-03 Adam and his guests, chefs Pingping Poh and Matias Cilloniz, celebrate the timeless flavour combination of seafood and citrus. 2026-04-03 Dust off your flares and fondue set and get set to revive some classic dishes from the '70s, as Maggie and Simon celebrate the dawn of modern Australian food. 2026-04-03 In Washington DC, this chef's Vietnamese and Cajun background has created an incredible menu filled with fusion flavours to die for, like their saucy, delicious crawfish and noodles. 2026-04-03 If you want to impress with baking, Lorraine's got it covered. First, a beautiful Tomato and Basil Tarte Tatin that is both simple and stunning. 2026-04-03 Rachel Khoo explores why chocolate is so irresistible and creates her favourite indulgent treats. 2026-04-03 All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw. 2026-04-03 Episode five sees Jamie and young son, Buddy, making a curried fish pie. Unlike a traditional fish pie, this Indian-inspired version has amazing perfumed layers of flavour and a crispy, temper-drizzled top. Next, Jamie takes on a staple comfort food classic, the humble bacon sandwich. 2026-04-03 This week's competition is in and around Dundee and Perth, where the fourth to host is tyre salesman Guy, who intends to treat his guests to a night of gastronomy standard fast food. 2026-04-03 This week's competition is in and around Dundee and Perth, where the fifth to host is author and stay at home dad, Laurent, who wishes to delight his new found friends with a night of France. 2026-04-03 Adam and his guests, chefs Pingping Poh and Matias Cilloniz, celebrate the timeless flavour combination of seafood and citrus. 2026-04-03 Dust off your flares and fondue set and get set to revive some classic dishes from the '70s, as Maggie and Simon celebrate the dawn of modern Australian food. 2026-04-03 From buttery biscuits to frozen indulgence, this episode is full of charm. Julia Busuttil Nishimura shares a lunettes biscuit with a twist, Dezi Madafferi presents a traditional Greek treat. 2026-04-03 In Washington DC, this chef's Vietnamese and Cajun background has created an incredible menu filled with fusion flavours to die for, like their saucy, delicious crawfish and noodles. 2026-04-03 If you want to impress with baking, Lorraine's got it covered. First, a beautiful Tomato and Basil Tarte Tatin that is both simple and stunning. 2026-04-03 Pati arrives in Motul, a town in the history books for Yucatan's once thriving henequen industry and for the egg dish Huevos Motulenos. Pati meets Dona Evelia, who put Motul back on the map with her world-famous recipe. She also experiences the legacy of henequen at Hacienda Tamchen and encounters another egg dish in the kitchen, where chef Julio Dominguez makes Abuela's Buttoned Eggs. 2026-04-03 As Chefs Rob and Craig continue their culinary inspiration tour they land at Poggio Foco, a winery and farm in Maremma, Tuscany. 2026-04-03 In this heartfelt episode, Nornie continues her journey on Masig Island, uncovering one of the Torres Strait's most sought-after dishes, prepared using the renowned Kup Murri. 2026-04-03 Marcus is visiting a local farmers market where each week a local French chef impresses the crowds with a live cooking demo. However, he has been told a British chef is cooking tonight with him. 2026-04-03 Matt is joined by Dylan Campbell, who mixes up a sorrento spritz to pair with Matt's sashimi swordfish. Mike reinvents his mac and cheese piffle. Laura serves up a Greek dip, taramasalata. 2026-04-03 Lidia reminisces about her childhood chores, like helping her grandmother prepare ricotta. She celebrates the culture of cheese and prepares two ways to make crostini and stuffed potatoes. 2026-04-03 In this festive episode of Tastes and Traditions, we celebrate two beloved dishes that bring family and friends together-one for the holiday table, and one for the open fire. 2026-04-03 Jamie pulls up some of his first onions of the year and makes a crisp and fresh cheese and onion salad. The red onions he uses in an onion and potato al forno with tender roast pork. 2026-04-03 Rachael prepares a simple yet flavorful braised Dirty Martini Chicken, paired with a rich brown butter sage pasta. 2026-04-03 Learn the tips and tricks to homemade chocolate garnishes that take presentation to a new level. Kirsten shows her best no-bake cheesecake tart and choc nut meringues. 2026-04-03 Adam and his guests, chefs Pingping Poh and Matias Cilloniz, celebrate the timeless flavour combination of seafood and citrus. 2026-04-04