SBS Food Start the day right with Kirsten's hot chocolate cubes and a fruity chocolate babka. Next on the menu is a luscious strawberry cream trifle and a tasty white chocolate peanut parfait. 2026-04-21 Trish McKenzie drops by to make her hazelnut popcorn clusters and then Justine makes an Indian-style dry chicken curry and a beautiful spaghetti marinara. 2026-04-21 Tonight, Adam and his guests, social media stars Katie Lolas and Jasmin Weston are lifting the bread on some incredibly delicious sandwich secrets. 2026-04-21 Super Foods promises to deliver streamlined, quick-cooking methods with minimal effort. 2026-04-21 Dan ventures out of the city in search of an old school Hakka dumpling house. He then visits the last remaining underground roasting facility to discover the art of Chinese style roast pork. 2026-04-21 Paula makes the perfect comfort food: beef olives with onion gravy and creamy mash. And in Mournes, cooks up monkfish with potato bread chips and a seaweed flavoured mayo. 2026-04-21 The show is brimming with recipes that are perfect for a whole host of occasions from an impromptu dinner with friends to fresh and fun party food. 2026-04-21 Pati visits the village of Mata Ortiz to learn about the exquisite pottery it's known for. 2026-04-21 Rome, the eternal city, is often referred to as an open air museum, where it's beautify really is second to none. However in the past few years, Rome has undergone many changes. 2026-04-21 Mushroom Chicken with Vermicelli and Gubinge Custard - Mushroom and Chicken is a popular dish in Kriol cooking. Handed down by families who had a Chinese connection, this dish has many variations. 2026-04-21 After his bees mysteriously disappeared last year, Marcus and gardener Anatoliy decide they need some advice. He travels to The Newt to meet Paula and learn more about beekeeping. 2026-04-21 Mike makes chicken karaage bao in the market kitchen. Laura prepares a Tuscan panzanella salad. Matt is joined by Adam Walls to match Tasmanian wines with salmon nigiri in tropical Noosa. 2026-04-21 Lidia has always loved trips to the food market as they have always been an adventure since childhood. She makes shrimp roasted pepper and olive salad, then eggplant parmigiana stacks. 2026-04-21 In this festive episode of Tastes and Traditions, we celebrate hearty and traditional dishes perfect for the holiday table. 2026-04-21 Most people think nothing of eating a chicken but what about a rabbit? 2026-04-21 Mexican cuisine is one of the most ancient and developed on Earth. In this episode, Mexican expatriates in Australia welcome Maeve O'Meara into their kitchens to explain some of the recipes and tips. 2026-04-21 An episode to make the kids happy: learn to make nutty chocolate pops, a luscious chocolate and meringue cake, ice cream with a Lamington twist or caramel filled choc nut cups - the options are endless. 2026-04-21 Justine has Darren Purchese in the kitchen to make his lamington ice-cream sandwich and then she makes her Gran's meatloaf and shares and easy roasted almond butter. 2026-04-21 Tonight, comedian Elouise Eftos and acclaimed chef Ollie Hansford share their timeless and tasty recipes with Adam. 2026-04-21 Festive, flavourful, and fuss-free-Silvia's holiday recipes are designed to impress guests while keeping the cook relaxed and joyful. 2026-04-21 In Hanoi, Luke learns about the work of pioneering social enterprise, KOTO, and enjoys some of his favourite street food, including the city's signature dish of Cha Ca. 2026-04-21 With Barcelona on the coast, the region of Catalonia is strategically positioned on the Mediterranean making it a powerhouse of trade, ideas and creativity, producing a globally recognised cuisine and world class chefs that push the boundaries of what Spanish food can be. 2026-04-21 Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand. 2026-04-21 This week's competition is in the West Country, where third night's host, barber Natalia, is hoping her nineties-themed night will be a cut above the rest. 2026-04-21 This week's competition is in the West Country, where fourth night's host, account manager Richard, is hoping his top-notch British bistro fare will knock the socks off the competition. 2026-04-21 Tonight, comedian Elouise Eftos and acclaimed chef Ollie Hansford share their timeless and tasty recipes with Adam. 2026-04-21 Maggie and Simon celebrate the era of 'grand cuisine'. The 1970s and '80s heralded a renaissance in Australian restaurant culture, heavily influenced by French 'haute' or 'grand cuisine', which was as much about the atmosphere and service, as it was food and wine. 2026-04-21 In this festive episode of Tastes and Traditions, we celebrate hearty and traditional dishes perfect for the holiday table. 2026-04-21 Most people think nothing of eating a chicken but what about a rabbit? 2026-04-21 Festive, flavourful, and fuss-free-Silvia's holiday recipes are designed to impress guests while keeping the cook relaxed and joyful. 2026-04-21 In Hanoi, Luke learns about the work of pioneering social enterprise, KOTO, and enjoys some of his favourite street food, including the city's signature dish of Cha Ca. 2026-04-21 With Barcelona on the coast, the region of Catalonia is strategically positioned on the Mediterranean making it a powerhouse of trade, ideas and creativity, producing a globally recognised cuisine and world class chefs that push the boundaries of what Spanish food can be. 2026-04-21 Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand. 2026-04-21 This week's competition is in the West Country, where third night's host, barber Natalia, is hoping her nineties-themed night will be a cut above the rest. 2026-04-21 This week's competition is in the West Country, where fourth night's host, account manager Richard, is hoping his top-notch British bistro fare will knock the socks off the competition. 2026-04-21 Tonight, comedian Elouise Eftos and acclaimed chef Ollie Hansford share their timeless and tasty recipes with Adam. 2026-04-21 Maggie and Simon celebrate the era of 'grand cuisine'. The 1970s and '80s heralded a renaissance in Australian restaurant culture, heavily influenced by French 'haute' or 'grand cuisine', which was as much about the atmosphere and service, as it was food and wine. 2026-04-21 Paula makes the perfect comfort food: beef olives with onion gravy and creamy mash. And in Mournes, cooks up monkfish with potato bread chips and a seaweed flavoured mayo. 2026-04-21 The show is brimming with recipes that are perfect for a whole host of occasions from an impromptu dinner with friends to fresh and fun party food. 2026-04-21 Pati visits the village of Mata Ortiz to learn about the exquisite pottery it's known for. 2026-04-21 Rome, the eternal city, is often referred to as an open air museum, where it's beautify really is second to none. However in the past few years, Rome has undergone many changes. 2026-04-21 Mushroom Chicken with Vermicelli and Gubinge Custard - Mushroom and Chicken is a popular dish in Kriol cooking. Handed down by families who had a Chinese connection, this dish has many variations. 2026-04-21 After his bees mysteriously disappeared last year, Marcus and gardener Anatoliy decide they need some advice. He travels to The Newt to meet Paula and learn more about beekeeping. 2026-04-21 Mike makes chicken karaage bao in the market kitchen. Laura prepares a Tuscan panzanella salad. Matt is joined by Adam Walls to match Tasmanian wines with salmon nigiri in tropical Noosa. 2026-04-21 Lidia has always loved trips to the food market as they have always been an adventure since childhood. She makes shrimp roasted pepper and olive salad, then eggplant parmigiana stacks. 2026-04-21 In this festive episode of Tastes and Traditions, we celebrate hearty and traditional dishes perfect for the holiday table. 2026-04-21 Most people think nothing of eating a chicken but what about a rabbit? 2026-04-21 Mexican cuisine is one of the most ancient and developed on Earth. In this episode, Mexican expatriates in Australia welcome Maeve O'Meara into their kitchens to explain some of the recipes and tips. 2026-04-21 An episode to make the kids happy: learn to make nutty chocolate pops, a luscious chocolate and meringue cake, ice cream with a Lamington twist or caramel filled choc nut cups - the options are endless. 2026-04-22 Justine has Darren Purchese in the kitchen to make his lamington ice-cream sandwich and then she makes her Gran's meatloaf and shares and easy roasted almond butter. 2026-04-22 Tonight, comedian Elouise Eftos and acclaimed chef Ollie Hansford share their timeless and tasty recipes with Adam. 2026-04-22 Festive, flavourful, and fuss-free-Silvia's holiday recipes are designed to impress guests while keeping the cook relaxed and joyful. 2026-04-22 In Hanoi, Luke learns about the work of pioneering social enterprise, KOTO, and enjoys some of his favourite street food, including the city's signature dish of Cha Ca. 2026-04-22 Paula cooks up a healthy version of a sausage roll with carrot ketchup on the side. She meets a Highland dance teacher and her father then shows them how to make the perfect barbecue lamb kebabs. 2026-04-22 To start, we cook a breakfast of ginger bread pancakes with parma ham and maple syrup, then a warming prawn linguine with chorizo and cabernet tomato sauce, and a soft and satisfying butternut and sweet potato. 2026-04-22 Pati explores the culture of the mysterious Mennonites, a religious community who came to Chihuahua from Germany. 2026-04-22 Spending time with a few socially-minded Roman chefs and entrepreneurs, David learns how they have opened their kitchens and restaurants to give training and jobs to the influx of immigrants who call the city home. 2026-04-22 Kangaroo stew with bacon, soya and vegetables, and kangaroo satays with a spicy chilli peanut sauce. Ali and Mitch draw on their family influences from the Djugan/Gooniyandi, and Philipino and Malay heritage. 2026-04-22 Marcus meets a local potato farmer Steve, who is doing something quite unusual: growing thirty-three varieties of potato on just thirty-five acres. All this talk has got Marcus thinking about one of his favourite pairings; he decides to head out to the Kentish coastline to meet some local fishermen. 2026-04-22 Mike creates a Caesar salad using Kale grown by Catherine Velisha. Matt prepares a grilled sumac vegetable salad. Laura cooks with truffle risotto that is perfect for date night. 2026-04-22 The 1980s brought a lot of Northern Italian cuisine to New York City. Lidia shares her recipes for a pasta primavera new school and the classic raspberry and walnut butter cookies. 2026-04-22 In this episode of Tastes and Traditions, we explore comforting and hearty Ukrainian home cooking. 2026-04-22 Delicious pastry is the order of the day in this programme. Jamie shows us how to make a simple, short crust pastry that is versatile for sweet or savoury dishes. 2026-04-22 Host Maeve O'Meara visits an emporium filled with ingredients for Turkish cooking with her friend chef Serif Kaya. Esma Koroglu discusses the Turkish love of colourful dips and whips up two beauties - a beetroot dip and a carrot dip. Ishil Ihtiyar then makes a salad of golden roasted eggplant and a bulgar pilaf with cracked wheat and capsicum paste. 2026-04-22 Get festive today with Kirsten's impressive chocolate berry layer cake, then dive into chocolatey heaven with a gorgeous chocolate flan. The Chocolate Queen also reveals her secret recipe for rum and raisin spread, which pairs perfectly with delicious, golden pain perdu. 2026-04-22 Justine cooks her Peking duck moneybags and a delicious gingerbread recipe and then Adam Swanson drops by to make his giant rigatoni with quick ragu sugo. 2026-04-22 Find out what Adam, chef turned butcher Darren O'Rourke and accountant turned burger king Ali 'Chebbo' Chebbani do with the classic meat and three veg combo. 2026-04-22 Suresh Doss explores Naija, that popular term to describe Nigerian culture, and finds it exploding all across the city. 2026-04-22 Richo's stripping things back. No gadgets, no tricks, no culinary ego. 2026-04-22 Rick Stein visits Japan to get a feel for its cuisine before creating a banquet at the invitation of the Japanese ambassador. 2026-04-22 It's the final night in the West Country and actor and spiritualist Jo's turn and she's hoping her international menu will impress the group and help bag her the grand. 2026-04-22 This week's competition is in and around Leeds and first up is 38 year old, foster carer and nature lover Shaun. 2026-04-22 Find out what Adam, chef turned butcher Darren O'Rourke and accountant turned burger king Ali 'Chebbo' Chebbani do with the classic meat and three veg combo. 2026-04-22 As a tribute to famed Chinese cuisine chef Kylie Kwong, Maggie and Simon both attempt classic Kylie recipes. Simon fries some eggs in spectacular style, while Maggie prepares a rustic Oxtail dish, perfect for the centre of a winter table. 2026-04-22 In this episode of Tastes and Traditions, we explore comforting and hearty Ukrainian home cooking. 2026-04-22 Delicious pastry is the order of the day in this programme. Jamie shows us how to make a simple, short crust pastry that is versatile for sweet or savoury dishes. 2026-04-22 Suresh Doss explores Naija, that popular term to describe Nigerian culture, and finds it exploding all across the city. 2026-04-22 Richo's stripping things back. No gadgets, no tricks, no culinary ego. 2026-04-22 Rick Stein visits Japan to get a feel for its cuisine before creating a banquet at the invitation of the Japanese ambassador. 2026-04-22 It's the final night in the West Country and actor and spiritualist Jo's turn and she's hoping her international menu will impress the group and help bag her the grand. 2026-04-22 This week's competition is in and around Leeds and first up is 38 year old, foster carer and nature lover Shaun. 2026-04-22 Find out what Adam, chef turned butcher Darren O'Rourke and accountant turned burger king Ali 'Chebbo' Chebbani do with the classic meat and three veg combo. 2026-04-22 As a tribute to famed Chinese cuisine chef Kylie Kwong, Maggie and Simon both attempt classic Kylie recipes. Simon fries some eggs in spectacular style, while Maggie prepares a rustic Oxtail dish, perfect for the centre of a winter table. 2026-04-22 Paula cooks up a healthy version of a sausage roll with carrot ketchup on the side. She meets a Highland dance teacher and her father then shows them how to make the perfect barbecue lamb kebabs. 2026-04-22 To start, we cook a breakfast of ginger bread pancakes with parma ham and maple syrup, then a warming prawn linguine with chorizo and cabernet tomato sauce, and a soft and satisfying butternut and sweet potato. 2026-04-22 Pati explores the culture of the mysterious Mennonites, a religious community who came to Chihuahua from Germany. 2026-04-22 Spending time with a few socially-minded Roman chefs and entrepreneurs, David learns how they have opened their kitchens and restaurants to give training and jobs to the influx of immigrants who call the city home. 2026-04-22 Kangaroo stew with bacon, soya and vegetables, and kangaroo satays with a spicy chilli peanut sauce. Ali and Mitch draw on their family influences from the Djugan/Gooniyandi, and Philipino and Malay heritage. 2026-04-22 Marcus meets a local potato farmer Steve, who is doing something quite unusual: growing thirty-three varieties of potato on just thirty-five acres. All this talk has got Marcus thinking about one of his favourite pairings; he decides to head out to the Kentish coastline to meet some local fishermen. 2026-04-22 Mike creates a Caesar salad using Kale grown by Catherine Velisha. Matt prepares a grilled sumac vegetable salad. Laura cooks with truffle risotto that is perfect for date night. 2026-04-22 The 1980s brought a lot of Northern Italian cuisine to New York City. Lidia shares her recipes for a pasta primavera new school and the classic raspberry and walnut butter cookies. 2026-04-22 In this episode of Tastes and Traditions, we explore comforting and hearty Ukrainian home cooking. 2026-04-22 Delicious pastry is the order of the day in this programme. Jamie shows us how to make a simple, short crust pastry that is versatile for sweet or savoury dishes. 2026-04-22 Host Maeve O'Meara visits an emporium filled with ingredients for Turkish cooking with her friend chef Serif Kaya. Esma Koroglu discusses the Turkish love of colourful dips and whips up two beauties - a beetroot dip and a carrot dip. Ishil Ihtiyar then makes a salad of golden roasted eggplant and a bulgar pilaf with cracked wheat and capsicum paste. 2026-04-22 Get festive today with Kirsten's impressive chocolate berry layer cake, then dive into chocolatey heaven with a gorgeous chocolate flan. The Chocolate Queen also reveals her secret recipe for rum and raisin spread, which pairs perfectly with delicious, golden pain perdu. 2026-04-23