2024-06-17
Pati meets with historian David Canales, who takes her to two very different styles of cantinas to learn their fascinating history.
Matthew Evans is keen to use all parts of the pig to make sure that he's adding as much value as possible to his future porkers. He has a plan for a 'Breaking Down' day, where one pig is broken down into its constituent parts, ready for cooking and preserving. In Italy it is traditional for the whole community to join in so Matthew will be enlisting the help of his Italian friends as some familiar
Gok's cooking three street food classics. From China's plump and fluffy bao buns that will blow your taste buds away, to Malaysia's favourite char kway teow.
Jimmy and Jamie want to see if British puds can beat Italian desserts. Jonathan Ross pops into the cafe to cook an extra-special bread and butter pudding with the boys and to take on the 'After Eight challenge'. And Jimmy investigates whether science can help to fight the ever-growing portion sizes in Britain. The boys go head-to-head with a major Italian pastry chef at a lavish Italian wedding ba
Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures.
Indian and Asian spices are very versatile, especially when you add a little char from the barbecue - like tikka chicken wings, prawn and scallop cakes, Indian panzanella salad, and grilled trout.
Mother's Day has a special place in chef Derrell's life. He shares his favourite family meal of shrimp with grits, cheddar biscuits and stories from past celebrations. Solo meals include grit cakes, shrimp ceviche, and a fancy breakfast biscuit sandwich.
Matt showcases a dish with hummus as the hero. Mike and David Mann elevate camping breakfast. Laura teams up with Chef Warren Mendez to create a yummy malted cookie sandwich.
Hayden kicks things off at world-famous Bondi Beach with a sunrise workout with the legendary Leah Simmons. Then Leah and Hayden take on the iconic Bondi to Bronte walk, washed down with the infamous green smoothie. He then meets up with his friend chef Guy Turland for a spot of beach foraging, before wrapping the day with a stunning sunset cook at North Bondi. Doesn't get any better than this!
Maeve O'Meara explores the many cuisines that are part of South Africa's culinary landscape. Cape Town-born chef Graeme Shapiro introduces Maeve to indigenous staples like mealie meal and the sweet-sour Cape Malay dishes that were a legacy of the spice traders. Another favourite comes from Philile Zwane who grew up in Kwa Zulu Natal where a samp (white corn) and beans dish known as umngqusho is a
It's Refugee Week and Adam is joined by Zaheda Ghani, an Ambassador of Australia for UNHCR, and Ukrainian cook Yurii Chuchenko to share a taste of tradition.
Dan heads to a popular local venue on Hong Kong Island to discover why they are renowned for their flavourful congee. He then meets up with Archan Chan, to experience innovative delicacies.
From Paris, Luke heads west to Strasbourg where he develops a taste for all things Alsatian. There he discovers the secrets behind Strasbourg's most famous and controversial dish, choucroute. And importantly, he learns how to eat it. He meets Alsace's Queen of Gingerbread to learn the art of making pain d'epices and then creates his own roast pigeon masterpiece using her specialty spice mix. Luke
Chef Ramsay explores the wilds of South-Central Texas. He'll need to dig deep if he wants to beat Texan chef, Justin Yu, and show locals he's tough enough to cook his way through their state.
It's double the fun as couples take turns hosting their own dinner parties and grading each other, battling for the title of best host and the chance to win a grand cash prize.
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.
It's Refugee Week and Adam is joined by Zaheda Ghani, an Ambassador of Australia for UNHCR, and Ukrainian cook Yurii Chuchenko to share a taste of tradition.
If you fancy some fine French fare, then join Maggie and Simon as they reveal the significant contribution the French have made to the kitchen while tempting you with classics such as bouillabaisse.
Jamie and Jimmy are joined by Sir Patrick Stewart as he swaps the Starship Enterprise for the little cafe on the end of Southend Pier. The boys bring back fond food memories for Patrick, tracking down the restaurant in which he first fell in love with Mexican food 30 years ago.
Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures.
Dan heads to a popular local venue on Hong Kong Island to discover why they are renowned for their flavourful congee. He then meets up with Archan Chan, to experience innovative delicacies.
From Paris, Luke heads west to Strasbourg where he develops a taste for all things Alsatian. There he discovers the secrets behind Strasbourg's most famous and controversial dish, choucroute. And importantly, he learns how to eat it. He meets Alsace's Queen of Gingerbread to learn the art of making pain d'epices and then creates his own roast pigeon masterpiece using her specialty spice mix. Luke
Chef Ramsay explores the wilds of South-Central Texas. He'll need to dig deep if he wants to beat Texan chef, Justin Yu, and show locals he's tough enough to cook his way through their state.
It's double the fun as couples take turns hosting their own dinner parties and grading each other, battling for the title of best host and the chance to win a grand cash prize.
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.
Jamie and Jimmy are joined by Sir Patrick Stewart as he swaps the Starship Enterprise for the little cafe on the end of Southend Pier. The boys bring back fond food memories for Patrick, tracking down the restaurant in which he first fell in love with Mexican food 30 years ago.
Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures.
If you fancy some fine French fare, then join Maggie and Simon as they reveal the significant contribution the French have made to the kitchen while tempting you with classics such as bouillabaisse.
In Mary's world, when life gives you lemons, you put them in everything! Lemons are her absolute main squeeze in the kitchen and she can never get enough. Using her all-time favourite ingredient as the star, Mary starts with sweets by baking Lemon Raspberry Loaf topped with a bright pink glaze.
Giada invites her friends over for an evening of cosy television viewing, providing them with blankets and pillows along with a hearty menu of small bites provided on their own individual trays. The casual but delicious menu includes tamari spiced nuts, sweet and crunchy jicama slaw, sausage hoagies, and chocolate almond butter sandwich cookies.
Pati meets with historian David Canales, who takes her to two very different styles of cantinas to learn their fascinating history.
Matthew Evans is keen to use all parts of the pig to make sure that he's adding as much value as possible to his future porkers. He has a plan for a 'Breaking Down' day, where one pig is broken down into its constituent parts, ready for cooking and preserving. In Italy it is traditional for the whole community to join in so Matthew will be enlisting the help of his Italian friends as some familiar
Gok's cooking three street food classics. From China's plump and fluffy bao buns that will blow your taste buds away, to Malaysia's favourite char kway teow.
Jamie and Jimmy are joined by Sir Patrick Stewart as he swaps the Starship Enterprise for the little cafe on the end of Southend Pier. The boys bring back fond food memories for Patrick, tracking down the restaurant in which he first fell in love with Mexican food 30 years ago.
Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures.
Indian and Asian spices are very versatile, especially when you add a little char from the barbecue - like tikka chicken wings, prawn and scallop cakes, Indian panzanella salad, and grilled trout.
Mother's Day has a special place in chef Derrell's life. He shares his favourite family meal of shrimp with grits, cheddar biscuits and stories from past celebrations. Solo meals include grit cakes, shrimp ceviche, and a fancy breakfast biscuit sandwich.
Dan heads to a popular local venue on Hong Kong Island to discover why they are renowned for their flavourful congee. He then meets up with Archan Chan, to experience innovative delicacies.
From Paris, Luke heads west to Strasbourg where he develops a taste for all things Alsatian. There he discovers the secrets behind Strasbourg's most famous and controversial dish, choucroute. And importantly, he learns how to eat it. He meets Alsace's Queen of Gingerbread to learn the art of making pain d'epices and then creates his own roast pigeon masterpiece using her specialty spice mix. Luke
Matt showcases a dish with hummus as the hero. Mike and David Mann elevate camping breakfast. Laura teams up with Chef Warren Mendez to create a yummy malted cookie sandwich.
It's Refugee Week and Adam is joined by Zaheda Ghani, an Ambassador of Australia for UNHCR, and Ukrainian cook Yurii Chuchenko to share a taste of tradition.
Chef Ramsay explores the wilds of South-Central Texas. He'll need to dig deep if he wants to beat Texan chef, Justin Yu, and show locals he's tough enough to cook his way through their state.
Some like it hot, so Ina serves up some of her favourite spicy dishes. She starts with an exotic lamb and chickpea curry made with a fragrant mix of spices, and her lobster corn fritters are paired with creamy sriracha sauce. Ina also makes sweet potato empanadas with chipotle chilli for kick, and her sauteed shishito peppers are both fiery and fast.
Mary's handy hors d'oeuvres elevate classic party recipes in just a few steps. She has kicked it up a notch with her grilled shrimp cocktail with a side of three dunkable dips and more.
After a game of tag football on the beach, Giada serves her family and friends an array of decadent picnic foods that not only feed a crowd but are perfect for game day. Her guests enjoy an easy, make-ahead meal of pizza paninis, bittersweet chopped salad, sweet potato hummus and, for dessert, fennel and orange fudge.