So Yummy Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize. 2026-04-04 Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown. 2026-04-04 A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner. 2026-04-04 In this episode Chef Jamie Oliver's menu includes pork Marsala, porcini rice, and spring greens. Plus, koh samui salad, chili tofu, and Thai noodles. 2026-04-04 Jamie Oliver makes crispy Parma pork, minted zucchini, and brown rice. Plus, a grilled mushroom sub with smoky pancetta, melted cheese, and pears. 2026-04-04 Silvia prepares a rustic Tuscan chickpea pasta for her daughter Luna; she also bakes two Schiacciata breads and makes her mother's Apple and Mascarpone cake. 2026-04-04 Silvia shares her family's most cherished meals; starting with her Nonna's Sunday lunch, a sausage stew is served at the table over a bed of soft polenta; there's a family favorite, pasta with potato and provola. 2026-04-04 All four home cooks pull from childhood memories to make their crowd-pleasers; salad is the main attraction as the final two home cooks battle it out for all the greens. 2026-04-04 Ice cream treats, including a popsicle party and fried ice cream. 2026-04-04 Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests. 2026-04-04 Lamb has a reputation only for fine dining, but it is much more accessible than that; Jenn trims hooves, makes lamb kofte, and enjoys a slow braised leg of lamb. 2026-04-04 Jamie prepares peachy pork chops, with peas, beans, chili and mint. 2026-04-04 Jamie starts with Smoky pancetta cod the perfect fish dish when you're in a hurry; followed by a super-simple Asian-inspired snack that packs a serous punch: Asian fried eggs. 2026-04-04 Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking. 2026-04-04 Kirsten Tibballs shares her tips and tricks to making perfect homemade chocolate garnishes and makes a no-bake cheesecake tart, choc-nut meringues, and a lemon delicious tart. 2026-04-04 Sour cherries in the elimination round; beach party-themed cake showdown; the baker winner walks away with a cash prize. 2026-04-04 Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown. 2026-04-04 A home cook attempts to turn a cheat meal into a crowd-pleaser; Chef Danny Smiles spices things up with the za'atar in his fridge; breakfast for dinner. 2026-04-04 Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests. 2026-04-04 Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests. 2026-04-04 Sarah Sharratt is hosting friends for a spring-inspired lunch; prepares Benoit's duck pate, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset. 2026-04-04 Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse. 2026-04-04 Once every year, passionate Italian families all over Australia answer the call of the tomato, which is considered an Italian national treasure. 2026-04-04 Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas. 2026-04-04 Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right. 2026-04-04 Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake. 2026-04-04 Anna prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent. 2026-04-04 Anna demonstrates how to make American, Italian and Belgian-style waffles. 2026-04-04 Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat. 2026-04-04 Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that. 2026-04-04 Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing. 2026-04-04 Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early. 2026-04-04 Adriano Zumbo puts 12 amateur dessert makers to the test; contestants must make a dessert that best reflects them. 2026-04-04 The amateur cooks are tasked with bringing a "Franken-Zumbo" to life. 2026-04-04 Following a chocolate-themed challenge, two contestants face a Zumbo Test involving 100 handmade profiteroles. 2026-04-04 The bakers compete with mayonnaise as the mystery ingredient; the last two standing compete in an alien-themed cupcake showdown. 2026-04-04 Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown. 2026-04-04 Simone is challenging her roommate Ariel to make fried caramel apple rings. 2026-04-04 The home cooks go global with crowd-pleasers from around the world, and kelp has everyone reeling when they take a deep dive into Chef Todd Perrin's fridge; Chef Christine Cushing asks the final two cooks to make a dish inspired by their childhoods. 2026-04-05 A modern approach to a traditional Chinese crowd-pleaser has the chefs intrigued; the home cooks get salty when Herbes Salées is revealed in Chef Marysol Foucault's Quebecois fridge. 2026-04-05 An unconventional pairing of cherries and halibut has the chefs questioning one home cook's ability to please a crowd, and Chef Jae-Anthony Dougan spices things up with the Caribbean flavours in his fridge. 2026-04-05 Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing. 2026-04-05 Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early. 2026-04-05 Adriano Zumbo puts 12 amateur dessert makers to the test; contestants must make a dessert that best reflects them. 2026-04-05 The amateur cooks are tasked with bringing a "Franken-Zumbo" to life. 2026-04-05 Following a chocolate-themed challenge, two contestants face a Zumbo Test involving 100 handmade profiteroles. 2026-04-05 The bakers compete with mayonnaise as the mystery ingredient; the last two standing compete in an alien-themed cupcake showdown. 2026-04-05 Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown. 2026-04-05 Simone is challenging her roommate Ariel to make fried caramel apple rings. 2026-04-05 The home cooks go global with crowd-pleasers from around the world, and kelp has everyone reeling when they take a deep dive into Chef Todd Perrin's fridge; Chef Christine Cushing asks the final two cooks to make a dish inspired by their childhoods. 2026-04-05 A modern approach to a traditional Chinese crowd-pleaser has the chefs intrigued; the home cooks get salty when Herbes Salées is revealed in Chef Marysol Foucault's Quebecois fridge. 2026-04-05 Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests. 2026-04-05 Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests. 2026-04-05 Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse. 2026-04-05 Sarah Sharratt is hosting friends for a spring-inspired lunch; prepares Benoit's duck pate, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset. 2026-04-05 Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas. 2026-04-05 Once every year, passionate Italian families all over Australia answer the call of the tomato, which is considered an Italian national treasure. 2026-04-05 Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake. 2026-04-05 Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right. 2026-04-05 Anna demonstrates how to make American, Italian and Belgian-style waffles. 2026-04-05 Anna prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent. 2026-04-05 Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that. 2026-04-05 Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat. 2026-04-05 Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early. 2026-04-05 Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing. 2026-04-05 Adriano Zumbo puts 12 amateur dessert makers to the test; contestants must make a dessert that best reflects them. 2026-04-05 The amateur cooks are tasked with bringing a "Franken-Zumbo" to life. 2026-04-05 Following a chocolate-themed challenge, two contestants face a Zumbo Test involving 100 handmade profiteroles. 2026-04-05 Lavender is the ingredient of choice in the elimination round; amusement park theme in the pie showdown. 2026-04-05 The bakers compete with mayonnaise as the mystery ingredient; the last two standing compete in an alien-themed cupcake showdown. 2026-04-05 Simone is challenging her roommate Ariel to make fried caramel apple rings. 2026-04-05 An unconventional pairing of cherries and halibut has the chefs questioning one home cook's ability to please a crowd, and Chef Jae-Anthony Dougan spices things up with the Caribbean flavours in his fridge. 2026-04-06