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 Most people think nothing of eating a chicken but what about a rabbit? 2026-10-19 After the introduction of the southern Italian classics to American cuisine, the northern flavours began to arrive as well - layered casserole, herbed frittata rollup, and cavatappi with beef guazetto. 2026-10-19 Under the spot light in this episode are gorgonzola and taleggio. Cheese authority Will Studd travels to Northern Italy to see how and where these fascinating cheeses are created. 2026-10-19 Mark proves that not all sandwiches are created equal! He starts with a Parisian cafe classic, a croque madame and bakes a brown sugar brioche with Chantilly cream. 2026-10-19 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. 2026-10-19 It's the weekly market in Sophie's town, her favourite day of the week. She makes zucchini alla poverella, then learns about stuffed aubergines, and asparagus frittata. 2026-10-19 All of the dishes like Malaysian Spicy Chicken, Fried Chilli Eggs and Spicy Malay Noodles have come across the ocean from Malaysia and Singapore, to Broome, from Hasimah's father. 2026-10-19 Maggie makes grilled cured squid and Simon makes stuffed squid. After Simon takes Iggy for a coffee and gelati, Maggie and Simon both make their version of gelati affogato. 2026-10-19 Gerardo Lopez joins Laura in the market to make his Mexican staple, Guacamole,with a brilliant left-of-field twist. 2026-10-19 Rachael prepares a well-rounded meal featuring a French-cut rack of lamb baked with Dijon mustard and seasoned breadcrumbs, accompanied by a side dish of brown and wild rice with porcini mushrooms. 2026-10-19 It's our season finale this week, and Hayden is back in the NSW Northern Rivers to check out a paddock to plate farm where he stocks up on some super fresh organic produce. 2026-10-19 We get a little indulgent with Thomas Schnetzler's decadent chunky, chewy Choc Chip Cookie Tart. 2026-10-19 The chefs cook hanger steak with chimichurri sauce, olive salad. prawn risoni and roasted pumpkin with a twist. 2026-10-19 Rick pays a memorable visit to the Channel Island of Jersey, where he goes reef fishing for sea bass, which he grills.He also makes a Consomme and enjoys a beach barbecue. 2026-10-19 Today's episode is full of incredible recipes including Meatloaf in Smoky Barbecue Sauce, Waffles and a Mint and Coriander Chutney. 2026-10-19 Ready the dinner podium, because Adam, hatted chef Alejandro Saravia and swimming sensation Ariarne Titmus are on the quest for weeknight gold. 2026-10-19 Chef Nick Holloway travels across Far North Queensland to source the best ingredients for a tropical feast. Along the way he'll meet and discover the people, places, and beautiful stories there. 2026-10-19 Food writer Gurdeep Loyal tours Rick around Leicester's best Indian food, from a hidden gem food truck to Indian high tea. At home Rick cooks our favourite, chicken tikka masala. 2026-10-19 Chef Tom Kerridge journeys across the heart of Spain in his bespoke vintage food truck to discover the national obsession with garlic and what it takes to produce grapes. 2026-10-19 Marion shares her homemade takes on favourite takeaway dishes including crispy pork belly banh mi, Thai khao soi noodle soup and sticky Chinese honey chicken. 2026-10-19 Tony has 36 hours to kill while in Dublin on his layover. From fine dining to excellent pub fare, he does his best to expereience as much Irish hospitality. 2026-10-19 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. 2026-10-19 Ready the dinner podium, because Adam, hatted chef Alejandro Saravia and swimming sensation Ariarne Titmus are on the quest for weeknight gold. 2026-10-19 Tareq visit the rich, unique culture of the sami and skis out in the vast impressive wilderness where he tries net-fishing under the thick ice. 2026-10-19 Most people think nothing of eating a chicken but what about a rabbit? 2026-10-19 After the introduction of the southern Italian classics to American cuisine, the northern flavours began to arrive as well - layered casserole, herbed frittata rollup, and cavatappi with beef guazetto. 2026-10-19 Chef Nick Holloway travels across Far North Queensland to source the best ingredients for a tropical feast. Along the way he'll meet and discover the people, places, and beautiful stories there. 2026-10-19 Food writer Gurdeep Loyal tours Rick around Leicester's best Indian food, from a hidden gem food truck to Indian high tea. At home Rick cooks our favourite, chicken tikka masala. 2026-10-19 Chef Tom Kerridge journeys across the heart of Spain in his bespoke vintage food truck to discover the national obsession with garlic and what it takes to produce grapes. 2026-10-19 Marion shares her homemade takes on favourite takeaway dishes including crispy pork belly banh mi, Thai khao soi noodle soup and sticky Chinese honey chicken. 2026-10-19 Tony has 36 hours to kill while in Dublin on his layover. From fine dining to excellent pub fare, he does his best to expereience as much Irish hospitality. 2026-10-19 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. 2026-10-19 Ready the dinner podium, because Adam, hatted chef Alejandro Saravia and swimming sensation Ariarne Titmus are on the quest for weeknight gold. 2026-10-19 Tareq visit the rich, unique culture of the sami and skis out in the vast impressive wilderness where he tries net-fishing under the thick ice. 2026-10-19 Under the spot light in this episode are gorgonzola and taleggio. Cheese authority Will Studd travels to Northern Italy to see how and where these fascinating cheeses are created. 2026-10-19 Mark proves that not all sandwiches are created equal! He starts with a Parisian cafe classic, a croque madame and bakes a brown sugar brioche with Chantilly cream. 2026-10-19 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. 2026-10-19 It's the weekly market in Sophie's town, her favourite day of the week. She makes zucchini alla poverella, then learns about stuffed aubergines, and asparagus frittata. 2026-10-19 All of the dishes like Malaysian Spicy Chicken, Fried Chilli Eggs and Spicy Malay Noodles have come across the ocean from Malaysia and Singapore, to Broome, from Hasimah's father. 2026-10-19 Maggie makes grilled cured squid and Simon makes stuffed squid. After Simon takes Iggy for a coffee and gelati, Maggie and Simon both make their version of gelati affogato. 2026-10-19 Gerardo Lopez joins Laura in the market to make his Mexican staple, Guacamole,with a brilliant left-of-field twist. 2026-10-19 Rachael prepares a well-rounded meal featuring a French-cut rack of lamb baked with Dijon mustard and seasoned breadcrumbs, accompanied by a side dish of brown and wild rice with porcini mushrooms. 2026-10-19 It's our season finale this week, and Hayden is back in the NSW Northern Rivers to check out a paddock to plate farm where he stocks up on some super fresh organic produce. 2026-10-19 We get a little indulgent with Thomas Schnetzler's decadent chunky, chewy Choc Chip Cookie Tart. 2026-10-19 The chefs cook hanger steak with chimichurri sauce, olive salad. prawn risoni and roasted pumpkin with a twist. 2026-10-19 Rick pays a memorable visit to the Channel Island of Jersey, where he goes reef fishing for sea bass, which he grills.He also makes a Consomme and enjoys a beach barbecue. 2026-10-19 Today's episode is full of incredible recipes including Meatloaf in Smoky Barbecue Sauce, Waffles and a Mint and Coriander Chutney. 2026-10-19 Ready the dinner podium, because Adam, hatted chef Alejandro Saravia and swimming sensation Ariarne Titmus are on the quest for weeknight gold. 2026-10-20