2024-06-29
With native wallabies grazing the same pasture as his livestock, Matthew Evans needs to come up with a solution that allows both to co-exist.
This is peasant country where, although the people are not wealthy, they eat like kings. The food here is rich and fatty, yet they have the highest life expectancy in France. Jamie goes truffle hunting with a pig, and boar hunting with dogs. He is knighted into an order of serious bread makers, and makes sausages with a professional.
The food in Athens is all about simple ingredients, simply put together. Jamie goes spearfishing off an island, meets beekeepers who produce amazing honey, and makes goats cheese with a Greek Orthodox monk. He is inspired to cook Greek salad, honey and pistachio cake, wicked kebabs, fisherman's stew, and fresh tuna with lemon sauce.
Curtis begins his adventure in California high above the vineyards of Sonoma in a hot air balloon while tasting wine with his team from Maude. Back on the ground, he takes a visit to Littorai Winery where he and his sommelier Ben check out the vineyard. Curtis then helps with the fermentation process of the wine when he is tethered above a fermentation tank filled with grapes and is tasked with 'p
Nigella shares her culinary talent as she presents delicious Italian-inspired food. In this episode, Nigella reveals a secret passion for one of the tastes of Italy with her dark and deviant liquorice pudding, before introducing us to the joys of fregola - the Sardinian sun-dried and toasted couscous - in a light, tomato-hued recipe of couscous with clams.
Today Luca shows his ways of making chocolate shine in his cooking with a chocolate pudding, chocolate mini buns and even shows the secret to his famous chocolate spaghetti.
Multi-award-winning pastry chef Janice Wong needs no introduction for many in the world of F and B. For the first time, she tells a little known side of her story of how an accident in her launched her passion.
Raymond is at the Castle of Mey. A revisit to the north walled gardens teaches him about the lengths it takes to grow it's produces. Raymond also makes a comforting and quick ratatouille.
The Lakes is the most visited national park in England, and with such incredible scenery it's not hard to see why. Dave takes Si around his beloved home turf in search of the best produce and food that this beautiful place can offer.
What does a chef eat when he's at home? For Victor it's claypot rice. It's a one-pot dish that's soft, crispy, chewy and savoury all in one. Victor talks through which claypot is best to use, and how you can achieve fluffy rice plus a crispy bottom layer without burning.
Rick Stein visits Vienna: the city that once ran the Austro-Hungarian Empire and continues to be home to comfort dishes like tafelspitz and goulash and which gave its name to one of Europe's most popular dishes, the wiener schnitzel. It even produces its own unique white wine produced in vineyards overlooking the city's imperial architecture.
Tony gets to know a little bit about the lives of the city's working class as he explores the varied ethnic communities that contribute to the pulse of Paris.
Amy is ready to show off her chef skills by taking the lead and attempting to cook her favourite meal: a classic steakhouse dinner featuring seared skirt steak and creamed spinach. Chris and Amy finish off the meal with her perfect childhood dessert, baked cinnamon and sugar bites.
What does a chef eat when he's at home? For Victor it's claypot rice. It's a one-pot dish that's soft, crispy, chewy and savoury all in one. Victor talks through which claypot is best to use, and how you can achieve fluffy rice plus a crispy bottom layer without burning.
Curtis begins his adventure in California high above the vineyards of Sonoma in a hot air balloon while tasting wine with his team from Maude. Back on the ground, he takes a visit to Littorai Winery where he and his sommelier Ben check out the vineyard. Curtis then helps with the fermentation process of the wine when he is tethered above a fermentation tank filled with grapes and is tasked with 'p
Nigella shares her culinary talent as she presents delicious Italian-inspired food. In this episode, Nigella reveals a secret passion for one of the tastes of Italy with her dark and deviant liquorice pudding, before introducing us to the joys of fregola - the Sardinian sun-dried and toasted couscous - in a light, tomato-hued recipe of couscous with clams.
This is peasant country where, although the people are not wealthy, they eat like kings. The food here is rich and fatty, yet they have the highest life expectancy in France. Jamie goes truffle hunting with a pig, and boar hunting with dogs. He is knighted into an order of serious bread makers, and makes sausages with a professional.
The food in Athens is all about simple ingredients, simply put together. Jamie goes spearfishing off an island, meets beekeepers who produce amazing honey, and makes goats cheese with a Greek Orthodox monk. He is inspired to cook Greek salad, honey and pistachio cake, wicked kebabs, fisherman's stew, and fresh tuna with lemon sauce.
Today Luca shows his ways of making chocolate shine in his cooking with a chocolate pudding, chocolate mini buns and even shows the secret to his famous chocolate spaghetti.
Multi-award-winning pastry chef Janice Wong needs no introduction for many in the world of F and B. For the first time, she tells a little known side of her story of how an accident in her launched her passion.
Raymond is at the Castle of Mey. A revisit to the north walled gardens teaches him about the lengths it takes to grow it's produces. Raymond also makes a comforting and quick ratatouille.
Curtis begins his adventure in California high above the vineyards of Sonoma in a hot air balloon while tasting wine with his team from Maude. Back on the ground, he takes a visit to Littorai Winery where he and his sommelier Ben check out the vineyard. Curtis then helps with the fermentation process of the wine when he is tethered above a fermentation tank filled with grapes and is tasked with 'p
Nigella shares her culinary talent as she presents delicious Italian-inspired food. In this episode, Nigella reveals a secret passion for one of the tastes of Italy with her dark and deviant liquorice pudding, before introducing us to the joys of fregola - the Sardinian sun-dried and toasted couscous - in a light, tomato-hued recipe of couscous with clams.
The Lakes is the most visited national park in England, and with such incredible scenery it's not hard to see why. Dave takes Si around his beloved home turf in search of the best produce and food that this beautiful place can offer.
Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Japan, from its frozen north to cherry-blossomed mainland and tropical sun-soaked south.
Rick Stein visits Vienna: the city that once ran the Austro-Hungarian Empire and continues to be home to comfort dishes like tafelspitz and goulash and which gave its name to one of Europe's most popular dishes, the wiener schnitzel. It even produces its own unique white wine produced in vineyards overlooking the city's imperial architecture.
This is peasant country where, although the people are not wealthy, they eat like kings. The food here is rich and fatty, yet they have the highest life expectancy in France. Jamie goes truffle hunting with a pig, and boar hunting with dogs. He is knighted into an order of serious bread makers, and makes sausages with a professional.
The food in Athens is all about simple ingredients, simply put together. Jamie goes spearfishing off an island, meets beekeepers who produce amazing honey, and makes goats cheese with a Greek Orthodox monk. He is inspired to cook Greek salad, honey and pistachio cake, wicked kebabs, fisherman's stew, and fresh tuna with lemon sauce.
Today Luca shows his ways of making chocolate shine in his cooking with a chocolate pudding, chocolate mini buns and even shows the secret to his famous chocolate spaghetti.
Multi-award-winning pastry chef Janice Wong needs no introduction for many in the world of F and B. For the first time, she tells a little known side of her story of how an accident in her launched her passion.
Raymond is at the Castle of Mey. A revisit to the north walled gardens teaches him about the lengths it takes to grow it's produces. Raymond also makes a comforting and quick ratatouille.
The Lakes is the most visited national park in England, and with such incredible scenery it's not hard to see why. Dave takes Si around his beloved home turf in search of the best produce and food that this beautiful place can offer.
Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Japan, from its frozen north to cherry-blossomed mainland and tropical sun-soaked south.
Rick Stein visits Vienna: the city that once ran the Austro-Hungarian Empire and continues to be home to comfort dishes like tafelspitz and goulash and which gave its name to one of Europe's most popular dishes, the wiener schnitzel. It even produces its own unique white wine produced in vineyards overlooking the city's imperial architecture.
Nigella shares her culinary talent as she presents delicious Italian-inspired food. In this episode, Nigella reveals a secret passion for one of the tastes of Italy with her dark and deviant liquorice pudding, before introducing us to the joys of fregola - the Sardinian sun-dried and toasted couscous - in a light, tomato-hued recipe of couscous with clams.