SBS Food This week Jamie heads to fiery Naples, the pizza capital of Italy, to seek out undiscovered family recipes the locals love to eat. 2026-10-18 Prue hosts Mariella Frostrup making smoky, spicy harissa beans. John brings home a new garden sculpture and then joins Prue to cook a classic rhubarb and apple pie. 2026-10-18 In Granada, James samples giant tapas, tries pan de alfacar and he goes to an organic caviar farm. He cooks steak, Moroccan chicken, fish with dressed broccoli and carpaccio with caviar. 2026-10-18 Learn to cook a signature dish at Island Dreams Cafe and an all-round family favourite. Alimah Bilda shares a version with a punchier, thicker sauce that coats the chicken and rice. 2026-10-18 In Murcia James shops at the local market and eats exceptional tapas. He learns how to make Caldero and goes to an apricot farm. We are also introduced to Paparajotes. 2026-10-18 Translating literally as "fried sauce noodle", this classic home-style dish is popular with peasants and nobility alike. With thick fresh wheat noodles, pork and bean sauce, it's kind of like a Beijing bolognese. 2026-10-18 The chefs are tasked with preparing their very best three-course menu for Jose, Martha, a room full of diners and special guests; to see how much the chefs have grown. 2026-10-18 Torres Strait Islander chef and owner of Mabu Mabu, Nornie Bero, cooks and talks through some of her favourite easy recipes, from quick picked octopus to fresh baked damper. 2026-10-18 Bourbon Island is the cradle of vanilla in the Indian Ocean. Now known as Reunion, it produces Bourbon vanilla, the black gold of this volcanic island. 2026-10-18