2024-09-19
Kate heads to Japan on the trail of tofu, wondering how they turn green soy beans into something so white and creamy. Jimmy is investigating reports that supermarket ready meals have nearly doubled in size since the 1950s. He tracks down the ready meals of his childhood from one of the UK's quirkiest, most remarkable museums. And Matt's in Wales, looking into a new kind of milk, which claims to be
Using his experience in Canberra, Paul goes back on the road. His first stop is a tiny town of 20 called Morundah who've turned a local pest into a palatable bar snack. Paul heads to Griffith and Narrandera and meets up with inspirational farmers who've reinvented themselves to survive. Can the knowledge he's gained apply to his own patch of paradise in Tilba?
Gino samples oils among the ancient olive groves and makes a dish where the oil is king: spaghetti al peperoncino. With just five ingredients, this is the ultimate plate of pasta.
Justine shows us how to make some easy Chocolate Frangipanes and quick but flavoursome Stued Bullhorn Peppers. Adam D'Sylca joins Justine to show us a Vietnamese inspired Pannacotta.
In the Market Kitchen today, Mike kicks things off with a breakfast staple, Nut Granola. Next, Laura cooks her delicious Asian Fish Cakes.
One of Baja's most well-kept secrets has Pati on a mission to explore this town bite by bite. Loreto is a small town on the Gulf of California with big excitement and a rich history.
Eating whole fish has been a way of life in Australia for over 40,000 years, and for many other cultures around the planet, it's simply the best and most sustainable way to eat. This program reveals the secrets and benefits of cooking whole fish, featuring fried Thai style snapper, Malaysian fish head curry, and French rouget en papillote.
Chef John Ralley and Paralympic swimmer Col Pearse join Adam for a night of go to BBQ.
Ainsley's culinary adventures see him discovering the exciting flavours of East Asia. He makes a spicy start to the show with his Korean chicken wings served with pickled radish. Shivi Ramoutar meets Amir from Gyoza Guys who lets her in on the secret to their tasty gyoza.
Join Guillaume Brahimi in the captivating world of the Pays Basque, from the luxurious charm and innovative gastronomy of Biarritz, to the exhilarating passion of Basque rugby and the spiritual pilgrimage of Saint-Jean-Pied-de-Port, this episode showcases the essence of this remarkable region.
Justine makes pizzettas with pear, prosciutto and rocket to pair with Gravel Track Shiraz, followed by stir fry noodles with pink oyster mushrooms, and everyone's favourite, duck and mushroom tagliatelle ragu.
Thirty-five-year-old, motorbike enthusiast, Nathan, hopes to impress his guests with a mods and rockers-themed dinner party, complete with a hair-raising drive-by show of 30 biker mad mates.
Thirty-two-year-old family man, Ali, plans to stun his guests with his international fusion menu, involving unconventional combos that mystify his guests. Can he pull things back and win?
Chef John Ralley and Paralympic swimmer Col Pearse join Adam for a night of go to BBQ.
Summer's just around the corner and soon the days in the Barossa Valley will be hot and the risk of snakes too high to roam far, so Maggie is making the most of the last mild weather. She and husband Colin take the grandchildren on a picnic and, in spring, it's all about yabbying. In the kitchen, Maggie and Simon approach the sweet and delicate yabby in two very different ways. Maggie serves her y
Matthew and Ross receive a request for suckling pig from John Jovanovic, a Serbian man, while manning their Salamanca stall. The pig is to be served at a Sino-Serbian New Year's Feast. Matthew is intrigued and offers up a piglet in exchange for a seat at the table. He discovers that his customer is married to a Chinese woman, Janette, and that after less-than-satisfying Chinese New Year meals at r
It's the fourth night of the competition in Sussex and the turn of vegan solicitor Hassan to host and he's incorporating his love of Asian food into his menu.
Ainsley's culinary adventures see him discovering the exciting flavours of East Asia. He makes a spicy start to the show with his Korean chicken wings served with pickled radish. Shivi Ramoutar meets Amir from Gyoza Guys who lets her in on the secret to their tasty gyoza.
Join Guillaume Brahimi in the captivating world of the Pays Basque, from the luxurious charm and innovative gastronomy of Biarritz, to the exhilarating passion of Basque rugby and the spiritual pilgrimage of Saint-Jean-Pied-de-Port, this episode showcases the essence of this remarkable region.
Justine makes pizzettas with pear, prosciutto and rocket to pair with Gravel Track Shiraz, followed by stir fry noodles with pink oyster mushrooms, and everyone's favourite, duck and mushroom tagliatelle ragu.
Thirty-five-year-old, motorbike enthusiast, Nathan, hopes to impress his guests with a mods and rockers-themed dinner party, complete with a hair-raising drive-by show of 30 biker mad mates.
Thirty-two-year-old family man, Ali, plans to stun his guests with his international fusion menu, involving unconventional combos that mystify his guests. Can he pull things back and win?
Chef Craig Wong demystifies gelatin, an essential chef's staple ingredient, in this unique and fascinating episode.
It's fajita night in host Spencer Watts' kitchen as he cooks up Mexican recipes in around 30 minutes, for around $30. Spencer inspires with healthy and delicious blackened salmon fajitas.
Chef Catherine Fulvio gets a guided tour of Old Town of Tvrda and the Old City Walls, she visits a regional wine cellar in the Old Town and tastes wine from the Danube region made by wine producers from Osijek. Catherine also listens to some traditional music on a mandolin-like instrument called a tamburica.
Andrew Zimmern explores the landscape and cuisine of the island of Bermuda. He finds native dishes ranging from fish chowder and jerk chicken to spiny lobster.
Using his experience in Canberra, Paul goes back on the road. His first stop is a tiny town of 20 called Morundah who've turned a local pest into a palatable bar snack. Paul heads to Griffith and Narrandera and meets up with inspirational farmers who've reinvented themselves to survive. Can the knowledge he's gained apply to his own patch of paradise in Tilba?
Gino samples oils among the ancient olive groves and makes a dish where the oil is king: spaghetti al peperoncino. With just five ingredients, this is the ultimate plate of pasta.
Justine shows us how to make some easy Chocolate Frangipanes and quick but flavoursome Stued Bullhorn Peppers. Adam D'Sylca joins Justine to show us a Vietnamese inspired Pannacotta.
In the Market Kitchen today, Mike kicks things off with a breakfast staple, Nut Granola. Next, Laura cooks her delicious Asian Fish Cakes.
One of Baja's most well-kept secrets has Pati on a mission to explore this town bite by bite. Loreto is a small town on the Gulf of California with big excitement and a rich history.
Eating whole fish has been a way of life in Australia for over 40,000 years, and for many other cultures around the planet, it's simply the best and most sustainable way to eat. This program reveals the secrets and benefits of cooking whole fish, featuring fried Thai style snapper, Malaysian fish head curry, and French rouget en papillote.
Matthew and Ross receive a request for suckling pig from John Jovanovic, a Serbian man, while manning their Salamanca stall. The pig is to be served at a Sino-Serbian New Year's Feast. Matthew is intrigued and offers up a piglet in exchange for a seat at the table. He discovers that his customer is married to a Chinese woman, Janette, and that after less-than-satisfying Chinese New Year meals at r
Ainsley's culinary adventures see him discovering the exciting flavours of East Asia. He makes a spicy start to the show with his Korean chicken wings served with pickled radish. Shivi Ramoutar meets Amir from Gyoza Guys who lets her in on the secret to their tasty gyoza.
Kate heads to Japan on the trail of tofu, wondering how they turn green soy beans into something so white and creamy. Jimmy is investigating reports that supermarket ready meals have nearly doubled in size since the 1950s. He tracks down the ready meals of his childhood from one of the UK's quirkiest, most remarkable museums. And Matt's in Wales, looking into a new kind of milk, which claims to be
Chef John Ralley and Paralympic swimmer Col Pearse join Adam for a night of go to BBQ.
Join Guillaume Brahimi in the captivating world of the Pays Basque, from the luxurious charm and innovative gastronomy of Biarritz, to the exhilarating passion of Basque rugby and the spiritual pilgrimage of Saint-Jean-Pied-de-Port, this episode showcases the essence of this remarkable region.
Justine makes pizzettas with pear, prosciutto and rocket to pair with Gravel Track Shiraz, followed by stir fry noodles with pink oyster mushrooms, and everyone's favourite, duck and mushroom tagliatelle ragu.
Serving up the last meal of the week is jewellery entrepreneur Sarah, who hopes to scoop the grand with an evening of simple and healthy food - but will it tickle taste buds or leave a nasty taste in the mouth?
Chef Derek Dammann loves cooking with all sorts of fruit, but especially stone fruit including peaches, mangoes, plums, cherries and - almonds?
Moroccan cuisine typically combines a million flavours and host Spencer Watts shows us how to bring that intensity home in a few simple steps. Spencer starts his meal by preparing a delectable pearl couscous salad.
Chef Catherine Fulvio travels to Donegal to meet Ann to find out who is living away from home. Later, Ann rustles up the dishes that remind James and Monica of home in Donegal: snowballs and an apple pie. Catherine then travels to the US in hope to replicate Ann's dishes and bring a taste like home over to James and Monica.
Andrew digs into Raleigh, Durham and Chapel Hill - three tasty cities that make up North Carolina's Triangle and are home to blossoming food scenes.