2024-09-30
This episode is a little more spicy as it looks back at Catherine's time in Dubai. Catherine will show viewers how to cook a number of Middle Eastern flavours.
Andrew introduces Kanazawa, Japan, a modern city filled with deep traditions, from regionally fished Kano crab to sushi built using aged rice.
Kate is in Vietnam, taking a close look at coconut oil. Jimmy is puzzled by exactly what goes into a supermarket jar of artichoke hearts. He heads to Italy to visit one of the largest producers.
Michael is joined by top London chef Anna Haugh at one of Britain's finest stately homes to cook food for royal birthdays. Anna tries the chocolate cake said to be 'the' royal birthday cake, first made for Queen Mary.
JC serves up his Filipino national dish sharing a touching tale of his Lola grandmother's culinary influence. Hear how he uses the DISH structure to help him talk about the food.
This week Gino leaves Verona on one of Italy's super fast trains and heads to the majestic Lake Garda, the biggest of the Italian lakes. Here he meets a team of rowers training for their annual regatta. The race stemmed from the lake's ancient fishing tradition, when the fishermen would race out on their longboats to reach the best fishing spots.
In todays show Justine shares some tasty Black Pepper Crab, Streaky Bacon Roasted Chicken with Bread sauce and unbelievably yummy Beetroot and Fetta Patties.
Mike makes Beetroot Tartare with wine pairings from Adam Walls. Laura and Aunty Zia then share their family recipe for Sfinci (Sicilian donuts).
Pati's passion for travel doesn't stop in Mexico, she also has a soft spot for her American travels. Plus, Pati is always feeding her three, hungry, growing, Mexican-American boys. In addition to adoring their mum's Mexican dishes, her sons love some American classics. So, Pati will put her Mexican spin on some regional American dishes to make a special, sweet surprise for her boys including Mary-
Maeva explores seafood and meat combinations from around the world. Pairing the proteins of ocean and earth leads to an intriguing episode with some diverse and inspired flavour combinations. Vietnamese chef Dai Duong (Uncle, Uncle Collins) shows how prawns are pounded into a paste with pork lard and shaped onto sugarcane skewers to make the classic Chao Tom, which are grilled to golden perfection
You'll flip out when you see what Adam and his guests, chef Damien Pignolet and Olympic legend Lisa Curry make when given the choice of crepes, pancakes and blinis.
The beautiful British summer-time sees Jamie getting a thorough soaking as he picks the beans in his garden.
Luke visits the town of Quy Nhon on the central coast of Vietnam, and learns how to make fresh tofu from scratch in a family farmyard environment. He also prepares a vegetarian delight at an historical pagoda with the help of local monks. Finally, Luke learns the secrets of making the best noodles around.
From the coast to the mountains of Southern India, Chef Ramsay unlocks the complex flavors of the region known as the spice trade capital of the world. He battles ocean waves with a giant fishing net, fights the searing sting of fire ants, speeds through hilly dirt roads in a tiny rally car, and has his mouth set on fire with the extremely spicy local fare, before attempting to impress artisan coo
Victor shows how easy it is to make fresh noodles at home: all you need is flour, water and a little bit of time.
This week's competition kicks off in Nottingham, where the first to host is 26 year old, glam local, DJ Janelle.
It's the second night in Nottingham and proud veggie Dom is throwing a party animal themed night with a difference. There's no animal on his vegan menu!
You'll flip out when you see what Adam and his guests, chef Damien Pignolet and Olympic legend Lisa Curry make when given the choice of crepes, pancakes and blinis.
Our fig-infatuated cook and chef are kept fully supplied with fruit after Simon finds out how to get his hands on figs all year round. Meanwhile, Maggie drops in on a traditional Italian cheesemaker who shares the time-honoured practice of preparing fior de latte mozzarella.
It's been a year of experimentation and Matthew Evans has kept chooks for eggs, but now he'd like to get heritage chickens for their meat. He is interested in the differences between heritage chickens and free-range chickens purchased from the supermarket and so he sets out to compare their size, colour and especially taste. Matthew is also challenged to have a regular supply of vegetables when hi
The beautiful British summer-time sees Jamie getting a thorough soaking as he picks the beans in his garden.
Captains Bobby Flay, Michael Symon and Eddie Jackson choose their teams and get ready for battle, and nothing is off limits as they face off in their first team brawl in hopes of avoiding elimination.
Captains Bobby Flay, Michael Symon and Eddie Jackson get to know their teams better through nostalgic challenges that inspire them to dig deep into their barbecue memory banks.
Michael is joined by top London chef Anna Haugh at one of Britain's finest stately homes to cook food for royal birthdays. Anna tries the chocolate cake said to be 'the' royal birthday cake, first made for Queen Mary.
From the coast to the mountains of Southern India, Chef Ramsay unlocks the complex flavors of the region known as the spice trade capital of the world. He battles ocean waves with a giant fishing net, fights the searing sting of fire ants, speeds through hilly dirt roads in a tiny rally car, and has his mouth set on fire with the extremely spicy local fare, before attempting to impress artisan coo
Luke visits the town of Quy Nhon on the central coast of Vietnam, and learns how to make fresh tofu from scratch in a family farmyard environment. He also prepares a vegetarian delight at an historical pagoda with the help of local monks. Finally, Luke learns the secrets of making the best noodles around.
There's a growing community of Italian expats living in Mumbai, and David goes to meet them. David and his new-found Italian friends bring the dolce vita to Mumbai.
Craving Chinese take-out but want it right away? Eat in. Host Spencer Watts has you covered with a dinner that is healthier, tastier, faster and cheaper than you'll find in the average neighbourhood Chinese joint.
This episode is a little more spicy as it looks back at Catherine's time in Dubai. Catherine will show viewers how to cook a number of Middle Eastern flavours.
Andrew introduces Kanazawa, Japan, a modern city filled with deep traditions, from regionally fished Kano crab to sushi built using aged rice.
Kate is in Vietnam, taking a close look at coconut oil. Jimmy is puzzled by exactly what goes into a supermarket jar of artichoke hearts. He heads to Italy to visit one of the largest producers.
Michael is joined by top London chef Anna Haugh at one of Britain's finest stately homes to cook food for royal birthdays. Anna tries the chocolate cake said to be 'the' royal birthday cake, first made for Queen Mary.
JC serves up his Filipino national dish sharing a touching tale of his Lola grandmother's culinary influence. Hear how he uses the DISH structure to help him talk about the food.
This week Gino leaves Verona on one of Italy's super fast trains and heads to the majestic Lake Garda, the biggest of the Italian lakes. Here he meets a team of rowers training for their annual regatta. The race stemmed from the lake's ancient fishing tradition, when the fishermen would race out on their longboats to reach the best fishing spots.
In todays show Justine shares some tasty Black Pepper Crab, Streaky Bacon Roasted Chicken with Bread sauce and unbelievably yummy Beetroot and Fetta Patties.
Mike makes Beetroot Tartare with wine pairings from Adam Walls. Laura and Aunty Zia then share their family recipe for Sfinci (Sicilian donuts).
Pati's passion for travel doesn't stop in Mexico, she also has a soft spot for her American travels. Plus, Pati is always feeding her three, hungry, growing, Mexican-American boys. In addition to adoring their mum's Mexican dishes, her sons love some American classics. So, Pati will put her Mexican spin on some regional American dishes to make a special, sweet surprise for her boys including Mary-
Maeva explores seafood and meat combinations from around the world. Pairing the proteins of ocean and earth leads to an intriguing episode with some diverse and inspired flavour combinations. Vietnamese chef Dai Duong (Uncle, Uncle Collins) shows how prawns are pounded into a paste with pork lard and shaped onto sugarcane skewers to make the classic Chao Tom, which are grilled to golden perfection
You'll flip out when you see what Adam and his guests, chef Damien Pignolet and Olympic legend Lisa Curry make when given the choice of crepes, pancakes and blinis.
From the coast to the mountains of Southern India, Chef Ramsay unlocks the complex flavors of the region known as the spice trade capital of the world. He battles ocean waves with a giant fishing net, fights the searing sting of fire ants, speeds through hilly dirt roads in a tiny rally car, and has his mouth set on fire with the extremely spicy local fare, before attempting to impress artisan coo
Victor shows how easy it is to make fresh noodles at home: all you need is flour, water and a little bit of time.
It's the second night of the competition in Oxford and is the turn of PHD student Kin to host.
David is challenged to an Indo-Italian cook off by ITC Maratha's executive chef Rajdeep Kapoor. The three round cook-off will pit Indian against Italian cuisine using a common star ingredient.
It's everyone's favourite night: pizza night. But why settle for overpriced, ho-hum pizza when you can make it a tastier, healthier, faster and cheaper pizza right at home?