2024-06-22
It's been a year since Matthew expanded his business and bought the new farm and it's been a steep learning curve for both him and Sadie. Their passion to have visitors to Fat Pig Farm to share and experience their lifestyle, and taste products made from the farm, has led them to set a date for their very first open day and feast. Though there have been many months of planning, some huge setbacks
Jamie loves Swedish cuisine, based around fresh produce, pickling, and preserving. He goes mushroom hunting on one of the islands surrounding the city, and tries a delicacy called surstromming.
Venice is not famous for its food, much of which has been spoilt by tourism, but Jamie goes off the tourist track to find the real regional food of Venice: rice, polenta, seafood and fresh vegetables. He meets aristocrats in a palazzo, and the lady prisoners who are growing vegetables behind bars in Guidecca.
Curtis journeys to the heart of Rome to experience the cuisine of the city's residents. He starts his travels visiting a local butcher who specialises in organ meats, and meets a former chef turned pizza maker. He tastes the flavours of old-world Jewish baking including burnt fruit cake. And finally, Curtis tries a traditional offal dish called coratella.
Nigella Lawson's mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory, yet simple, Italian roast chicken, served alongside a sunny saffron orzotto. Dessert comes courtesy of Nigella's surprisingly easy coffee ice cream, inspired by lazy days spent in the ice cream parlours of Florence, and an extra treat is presented in
An essential in the Italian way of life is consuming at least one cup of coffee each day. Luca shows how to use coffee beans in more than just dessert with a wonderful Coffee Pappardelle. Head to the sweeter side with a Coffee Granita, and it wouldn't be Italian dessert without a Tiramisu.
Explore how Chef Jordy's dishes, techniques, and life story towards becoming a world-renowned chef from a small archipelago are as inspiring as they are authentically Filipino.
Back at Hampton Court Palace, Raymond meets one of the oldest residence, the Great Vine. Ichiho talks to Raymond about the herbs they grow before making a grilled asparagus and chervil butter.
The plan is simple: riding through this beautiful location and visiting top food producers who not only have amazing products but equally amazing stories to tell.
Rick's latest culinary long weekend takes him to Berlin, where history and the avant garde dwell enticingly side by side. A city that once made history with its divisive wall and Checkpoint Charlie teems today with an overwhelming array of innovative chefs offering delicious seasonal creations, like pureed sunflower seeds, Jerusalem artichoke flans and crushed frozen pine nuts. Loved by the likes
We are treated to a glimpse of Rome through Tony's eyes.
Chris decides to teach Amy how to make some of her favourite frozen foods from scratch. While Amy gets things going with a pina colada, Chris shows Amy how to make crowd-pleasing pigs in a blanket and pot-stickers, before capping things off with homemade potato skins. Then, Amy and Chris discover that everything on the kids' menu is fun for adults, too. They kick things off with a frozen hot choco
All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw.
Curtis journeys to the heart of Rome to experience the cuisine of the city's residents. He starts his travels visiting a local butcher who specialises in organ meats, and meets a former chef turned pizza maker. He tastes the flavours of old-world Jewish baking including burnt fruit cake. And finally, Curtis tries a traditional offal dish called coratella.
Nigella Lawson's mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory, yet simple, Italian roast chicken, served alongside a sunny saffron orzotto. Dessert comes courtesy of Nigella's surprisingly easy coffee ice cream, inspired by lazy days spent in the ice cream parlours of Florence, and an extra treat is presented in
Jamie loves Swedish cuisine, based around fresh produce, pickling, and preserving. He goes mushroom hunting on one of the islands surrounding the city, and tries a delicacy called surstromming.
Venice is not famous for its food, much of which has been spoilt by tourism, but Jamie goes off the tourist track to find the real regional food of Venice: rice, polenta, seafood and fresh vegetables. He meets aristocrats in a palazzo, and the lady prisoners who are growing vegetables behind bars in Guidecca.
An essential in the Italian way of life is consuming at least one cup of coffee each day. Luca shows how to use coffee beans in more than just dessert with a wonderful Coffee Pappardelle. Head to the sweeter side with a Coffee Granita, and it wouldn't be Italian dessert without a Tiramisu.
Explore how Chef Jordy's dishes, techniques, and life story towards becoming a world-renowned chef from a small archipelago are as inspiring as they are authentically Filipino.
Back at Hampton Court Palace, Raymond meets one of the oldest residence, the Great Vine. Ichiho talks to Raymond about the herbs they grow before making a grilled asparagus and chervil butter.
Curtis journeys to the heart of Rome to experience the cuisine of the city's residents. He starts his travels visiting a local butcher who specialises in organ meats, and meets a former chef turned pizza maker. He tastes the flavours of old-world Jewish baking including burnt fruit cake. And finally, Curtis tries a traditional offal dish called coratella.
Nigella Lawson's mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory, yet simple, Italian roast chicken, served alongside a sunny saffron orzotto. Dessert comes courtesy of Nigella's surprisingly easy coffee ice cream, inspired by lazy days spent in the ice cream parlours of Florence, and an extra treat is presented in
Chris decides to teach Amy how to make some of her favourite frozen foods from scratch. While Amy gets things going with a pina colada, Chris shows Amy how to make crowd-pleasing pigs in a blanket and pot-stickers, before capping things off with homemade potato skins. Then, Amy and Chris discover that everything on the kids' menu is fun for adults, too. They kick things off with a frozen hot choco
All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw.
Jamie loves Swedish cuisine, based around fresh produce, pickling, and preserving. He goes mushroom hunting on one of the islands surrounding the city, and tries a delicacy called surstromming.
Venice is not famous for its food, much of which has been spoilt by tourism, but Jamie goes off the tourist track to find the real regional food of Venice: rice, polenta, seafood and fresh vegetables. He meets aristocrats in a palazzo, and the lady prisoners who are growing vegetables behind bars in Guidecca.
Back at Hampton Court Palace, Raymond meets one of the oldest residence, the Great Vine. Ichiho talks to Raymond about the herbs they grow before making a grilled asparagus and chervil butter.
The plan is simple: riding through this beautiful location and visiting top food producers who not only have amazing products but equally amazing stories to tell.
Rick's latest culinary long weekend takes him to Berlin, where history and the avant garde dwell enticingly side by side. A city that once made history with its divisive wall and Checkpoint Charlie teems today with an overwhelming array of innovative chefs offering delicious seasonal creations, like pureed sunflower seeds, Jerusalem artichoke flans and crushed frozen pine nuts. Loved by the likes
Chris decides to teach Amy how to make some of her favourite frozen foods from scratch. While Amy gets things going with a pina colada, Chris shows Amy how to make crowd-pleasing pigs in a blanket and pot-stickers, before capping things off with homemade potato skins. Then, Amy and Chris discover that everything on the kids' menu is fun for adults, too. They kick things off with a frozen hot choco
Back at Hampton Court Palace, Raymond meets one of the oldest residence, the Great Vine. Ichiho talks to Raymond about the herbs they grow before making a grilled asparagus and chervil butter.
Explore how Chef Jordy's dishes, techniques, and life story towards becoming a world-renowned chef from a small archipelago are as inspiring as they are authentically Filipino.