SBS Food

Jimmy investigates the myth that there is a wasp inside your fresh fig. Kate looks into how energy drinks give you a boost, and Matt finds out why you can't eat kidney beans raw.

Mary celebrates summer's seasonal fruits and veg by cooking baked goat cheese with jalapeno cherry jam, zucchini risotto, and tomato butter chicken.

Lidia's mother, Erminia, is known for her entertaining culinary moments. Some featured recipes include corn and zucchini minestra, fried risotto and beef with root vegetables braised in red wine.

Kriol Kitchen hosts with Adam Liaw. Adam is a cook, writer and presenter of The Cook Up With Adam Liaw.

Hayden is back home to finish up the season on the Northern Beaches. He's out for a morning mountain bike ride, then drops into his local butcher, and attends the 'Taste of the Beaches' festival before picking up some beer from his mate's brewery and cooking on the waterfront to finish the day.

Not to be missed, Alastair McLeod shares his secret to a yummy Grilled Flat Iron Beef accompanied by Celery and Blue Cheese Dressing. Later, Justine shows how simple it is to create the Perfect Pesto.

In this episode, Maeve O'Meara ventures into the colourful and spicy world of Indian food, displaying how to make some fabulous 10-minute dishes as well as the secrets of great curries from the subcontinent. Top chef Kumar Mahadevan shows the easy steps to a tender, flavoursome rogan josh while Ajoy Joshi cooks Hyderabadi chicken in spices and its own juices.

Two students from Jamie's restaurant, Fifteen, sample the soup dishes that he's preparing.

It's Easy Entertaining with The Cook Up, and a celebratory Refugee Week menu chock full of winter warmers, courtesy of AFLW sensation Akec Makur Chuot and comedy sensation Joe White.

Gary goes horse-riding in the glorious wine region of Margaret River outside Perth, before visiting nearby Cullen Wines to sample food and drink produced in tune with the astrological principles of biodynamics.

Andrew and Leah's home has a kitchen that feels out of place. Ellen pushes it to the limit on a small budget.

Continuing her journey in Malaysia, Justine discovers unique tea practices, the world of bees and honey in Sabah and authentic, flavourful fish dishes prepared by local chefs.

Insurance underwriter, Fraser, hopes his Asian-inspired menu will win over his competitors. There's a clash over cruises, stand up surprises, and a sunset singalong but will his cooking be enough?

PR executive, Melissa, hopes her menu of Greek Cypriot classics will win over the others. After a week of bad singing, piano playing, and impressions it's up to her to show that she has what it takes.

It's Easy Entertaining with The Cook Up, and a celebratory Refugee Week menu chock full of winter warmers, courtesy of AFLW sensation Akec Makur Chuot and comedy sensation Joe White.

Learn how to butcher a whole pheasant and utilize the boneless meat for pheasant skewers basted with ginger juice and yakitori glaze.

Hugh reminisces about the early days at River Cottage, and offers advice to would-be smallholders on how to find their own rural escape hatch and get started on the good life. He goes on to recall the early learning curve of beginning a vegetable garden, acquiring livestock, and making new friends, with plenty of tips for viewers on how to do likewise.

Chef Mike Reid teaches his mum's recipe for fried chicken with sriracha mayonnaise.

Gary goes horse-riding in the glorious wine region of Margaret River outside Perth, before visiting nearby Cullen Wines to sample food and drink produced in tune with the astrological principles of biodynamics.

Amalul, Alimah's granddaughter, is a self-proclaimed bubble tea connoisseur. She shares her bright bubble tea brew and pays tribute to the vibrant and flavourful pandanus leaf.

Andrew and Leah's home has a kitchen that feels out of place. Ellen pushes it to the limit on a small budget.

Continuing her journey in Malaysia, Justine discovers unique tea practices, the world of bees and honey in Sabah and authentic, flavourful fish dishes prepared by local chefs.

Insurance underwriter, Fraser, hopes his Asian-inspired menu will win over his competitors. There's a clash over cruises, stand up surprises, and a sunset singalong but will his cooking be enough?

PR executive, Melissa, hopes her menu of Greek Cypriot classics will win over the others. After a week of bad singing, piano playing, and impressions it's up to her to show that she has what it takes.

It's Easy Entertaining with The Cook Up, and a celebratory Refugee Week menu chock full of winter warmers, courtesy of AFLW sensation Akec Makur Chuot and comedy sensation Joe White.

Learn how to butcher a whole pheasant and utilize the boneless meat for pheasant skewers basted with ginger juice and yakitori glaze.

Hugh reminisces about the early days at River Cottage, and offers advice to would-be smallholders on how to find their own rural escape hatch and get started on the good life. He goes on to recall the early learning curve of beginning a vegetable garden, acquiring livestock, and making new friends, with plenty of tips for viewers on how to do likewise.

Two students from Jamie's restaurant, Fifteen, sample the soup dishes that he's preparing.

Chef Mike Reid teaches his mum's recipe for fried chicken with sriracha mayonnaise.

An ingredient Pati constantly uses is salt and Yucatan has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Engineer Felipe Perez takes Pati to the pink lakes where the salt is produced. Down the road in Rio Lagartos, conservationist Diego Nunez takes her to see another pink wonder, Mexico's highest concentration of flamingos.

Nadia Fragnito dips her veggies in a pot of deliciousness, then Simon tosses in a little spice for a big healthy dinner, then makes vegnog. Learn to use bush foods to boost a healthy breakfast.

Jimmy investigates the myth that there is a wasp inside your fresh fig. Kate looks into how energy drinks give you a boost, and Matt finds out why you can't eat kidney beans raw.

Mary celebrates summer's seasonal fruits and veg by cooking baked goat cheese with jalapeno cherry jam, zucchini risotto, and tomato butter chicken.

Lidia's mother, Erminia, is known for her entertaining culinary moments. Some featured recipes include corn and zucchini minestra, fried risotto and beef with root vegetables braised in red wine.

Kriol Kitchen hosts with Adam Liaw. Adam is a cook, writer and presenter of The Cook Up With Adam Liaw.

Hayden is back home to finish up the season on the Northern Beaches. He's out for a morning mountain bike ride, then drops into his local butcher, and attends the 'Taste of the Beaches' festival before picking up some beer from his mate's brewery and cooking on the waterfront to finish the day.

Not to be missed, Alastair McLeod shares his secret to a yummy Grilled Flat Iron Beef accompanied by Celery and Blue Cheese Dressing. Later, Justine shows how simple it is to create the Perfect Pesto.

In this episode, Maeve O'Meara ventures into the colourful and spicy world of Indian food, displaying how to make some fabulous 10-minute dishes as well as the secrets of great curries from the subcontinent. Top chef Kumar Mahadevan shows the easy steps to a tender, flavoursome rogan josh while Ajoy Joshi cooks Hyderabadi chicken in spices and its own juices.

Two students from Jamie's restaurant, Fifteen, sample the soup dishes that he's preparing.

It's Easy Entertaining with The Cook Up, and a celebratory Refugee Week menu chock full of winter warmers, courtesy of AFLW sensation Akec Makur Chuot and comedy sensation Joe White.

Andrew and Leah's home has a kitchen that feels out of place. Ellen pushes it to the limit on a small budget.

Continuing her journey in Malaysia, Justine discovers unique tea practices, the world of bees and honey in Sabah and authentic, flavourful fish dishes prepared by local chefs.

Gary goes horse-riding in the glorious wine region of Margaret River outside Perth, before visiting nearby Cullen Wines to sample food and drink produced in tune with the astrological principles of biodynamics.

Samantha Martin discovers the tropical culinary abundance of Far North Queensland, from iconic Port Douglas, The Great Barrier Reef, The Daintree Rainforest and beyond!

Bundy runs his own cultural tours business out of Chile Creek near the communities of Djarindjin and Lombadina.

Ainsley is joined by chefs Poppy O'Toole and Sam Grainger in Cambridge for a light-hearted cooking contest in Wimpole Estate's stunning kitchen garden.

Raymond journeys to the North tip of Scotland to the majestic Castle of Mey. He meets some of the castle's iconic residence and cooks an angus fillet steak with vegetables grown from the gardens.

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.

The incredible award-winning stage and screen actress Laura Linney is joining Ina for a perfect day of cooking and conversation at the barn. Ina is a massive fan and is baking blueberry ricotta breakfast cake to welcome her guest.

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.

When it's the morning after the night before, you need good company, sugar and carbs.

Marion prepares a weekend feast by the Noosa River with her family, blending Aussie favourites with Thai heritage through her recipes for fishcakes, grilled chicken with chimichurri and mango sticky rice pavlova.

Jamie Oliver is taking a huge risk. He's decided to train 15 young unemployed Londoners as Chefs who will work in a new non-profit making restaurant he's building in the East End. Jamie left school himself without formal qualifications and he believes it's passion for food not academic qualifications that makes a good cook.

For the first of Michel's research trips around the country, to immerse himself in the world of Hidden Restaurants, Michel takes to the river, the woods and a landscaped sculpture garden in search of unlikely eateries and inspiration for a three course menu.

Rick Stein meets his good friend Barry Humphries, who fell in love with Cornwall in the 1960s when he escaped London to develop his now famous character, Dame Edna Everage. Barry talks about his friendship with Britain's favourite poet, John Betjeman, and asks Rick to review his homemade fishcakes. Rick also goes fishing for crab, then cooks a simple yet delicious crab omelette. And he takes a dip

Rick journeys inland from the majestic Camel Estuary to one of Britain's finest vineyards, and later fires up the BBQ to cook his latest fish catch using a recipe inspired from a trip to Goa.

Bourdain travels to the bottom of the world to experience the serene beauty and mystery of the driest, coldest, windiest place on Earth.

Chang makes instant ramen dishes and tsukemen and takes a trip to Japan to visit a noodle factory.

Andrew Zimmern travels to the colourful and chaotic Moroccan city of Fez. It is the perfect place to experience North African foods like tagine-cooked meats, pastille, zaalouk, bessara and brouchettes.

The Costa Rican jungle is basically nature's candy store and we'd like to invite you in. It's bursting with delicious guanabana, cainito, cas, pejibaye and cacao - known to some as the fruit of the Gods.

Bundy runs his own cultural tours business out of Chile Creek near the communities of Djarindjin and Lombadina.

Ainsley is joined by chefs Poppy O'Toole and Sam Grainger in Cambridge for a light-hearted cooking contest in Wimpole Estate's stunning kitchen garden.

Raymond journeys to the North tip of Scotland to the majestic Castle of Mey. He meets some of the castle's iconic residence and cooks an angus fillet steak with vegetables grown from the gardens.

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.

The incredible award-winning stage and screen actress Laura Linney is joining Ina for a perfect day of cooking and conversation at the barn. Ina is a massive fan and is baking blueberry ricotta breakfast cake to welcome her guest.

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.

Bourdain travels to the bottom of the world to experience the serene beauty and mystery of the driest, coldest, windiest place on Earth.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand.

The Costa Rican jungle is basically nature's candy store and we'd like to invite you in. It's bursting with delicious guanabana, cainito, cas, pejibaye and cacao - known to some as the fruit of the Gods.

Samantha Martin discovers the tropical culinary abundance of Far North Queensland, from iconic Port Douglas, The Great Barrier Reef, The Daintree Rainforest and beyond!

Bundy runs his own cultural tours business out of Chile Creek near the communities of Djarindjin and Lombadina.

Marion prepares a weekend feast by the Noosa River with her family, blending Aussie favourites with Thai heritage through her recipes for fishcakes, grilled chicken with chimichurri and mango sticky rice pavlova.

Jamie Oliver is taking a huge risk. He's decided to train 15 young unemployed Londoners as Chefs who will work in a new non-profit making restaurant he's building in the East End. Jamie left school himself without formal qualifications and he believes it's passion for food not academic qualifications that makes a good cook.

For the first of Michel's research trips around the country, to immerse himself in the world of Hidden Restaurants, Michel takes to the river, the woods and a landscaped sculpture garden in search of unlikely eateries and inspiration for a three course menu.

There are a few tips for making restaurant-quality dumplings at home, from working the meat to create a springy texture, to cooking them just right. Victor shares his secrets to create delicious, foolproof dumplings.

Rick Stein meets his good friend Barry Humphries, who fell in love with Cornwall in the 1960s when he escaped London to develop his now famous character, Dame Edna Everage. Barry talks about his friendship with Britain's favourite poet, John Betjeman, and asks Rick to review his homemade fishcakes. Rick also goes fishing for crab, then cooks a simple yet delicious crab omelette. And he takes a dip

Rick journeys inland from the majestic Camel Estuary to one of Britain's finest vineyards, and later fires up the BBQ to cook his latest fish catch using a recipe inspired from a trip to Goa.

Ainsley is joined by chefs Poppy O'Toole and Sam Grainger in Cambridge for a light-hearted cooking contest in Wimpole Estate's stunning kitchen garden.

Raymond journeys to the North tip of Scotland to the majestic Castle of Mey. He meets some of the castle's iconic residence and cooks an angus fillet steak with vegetables grown from the gardens.

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.

Jamie Oliver is taking a huge risk. He's decided to train 15 young unemployed Londoners as Chefs who will work in a new non-profit making restaurant he's building in the East End. Jamie left school himself without formal qualifications and he believes it's passion for food not academic qualifications that makes a good cook.

For the first of Michel's research trips around the country, to immerse himself in the world of Hidden Restaurants, Michel takes to the river, the woods and a landscaped sculpture garden in search of unlikely eateries and inspiration for a three course menu.

When it's the morning after the night before, you need good company, sugar and carbs.

To celebrate Refugee Week, Adam invites tennis legend Jelena Dokic and CommUnity Construction founder Hedayat Osyan to share their treasured tastes.

The Cook Up is celebrating Refugee Week, and Adam's guests, Ukrainian cook Anna-Mariia Myktiuk and actor Jillian Nguyen, are here to share their new home cooking.

In a celebration of Refugee Week, Adam and his guests, engineer George Najarian and barrister Vanja Bulut make their favourite sweets from home.

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.

It's Easy Entertaining with The Cook Up, and a celebratory Refugee Week menu chock full of winter warmers, courtesy of AFLW sensation Akec Makur Chuot and comedy sensation Joe White.

Gary meets a Canadian-Chinese chef making it big in India. Chef Kelvin shows Gary his signature snapper dish in his restaurant, Bastian. Back in Delhi, Gary decides to meet the chef of Pluck restaurant who shows him his popular dish, Khandvi Khakra.

Gary lands in Olive, the restaurant that started it all in Bandra, and meets AD Singh and chef Rishim to taste their signature dish. He then heads to Mumbai's hottest brewery, and samples their variety of brews.

Sea Buckthorn is a unique berry that thrives in harsh growing conditions. Jenn visits an orchard to learn about harvesting and processing the berry for shipment before sampling Italian gelato and other dishes featuring the berry.

Big Breakfast is pulling the strings on what we eat for the most important meal of the day - from coffee to Captain Crunch. The future of breakfast needs to embrace diversity and optimisation.

James uses the fabulous Fleur de sel in his own kitchen to make Pissaladiere (a salted anchovy and onion tart) and - inspired by his visit to the paddy fields - makes squid ink risotto.

Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help British families tackle food waste and save money.

Monica Galetti went from humble beginnings to cooking in one of the world's most demanding kitchens. Her dishes: Samoan raw fish, scallops, toffee pop and hokey dessert, and a citrus marinated salmon.

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

Food takes centre stage in this tour of the northern Portugal city by Bourdain, whose local travel companions include his former Les Halles boss, Jose Meirelles.

Chang travels to San Sebastian to discuss pork bushi, explores the role of bacteria and fungus in food, then travels to Montreal for fried bologna sandwiches.

From tandoori chicken to goat kebabs and samosas to deep-fried sweet dough balls, Andrew Zimmern finds that Delhi's iconic cuisine succeeds in unifying the roughly 24 million people in this frenzied and vibrant metropolis.

Buckle up! When you're in LA, your car's your sanctuary. Treat it with the respect it deserves and dig in to life-changing hot chicken, fresh bread drops and museum-worthy bento boxes in its presence.

Big Breakfast is pulling the strings on what we eat for the most important meal of the day - from coffee to Captain Crunch. The future of breakfast needs to embrace diversity and optimisation.

James uses the fabulous Fleur de sel in his own kitchen to make Pissaladiere (a salted anchovy and onion tart) and - inspired by his visit to the paddy fields - makes squid ink risotto.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand.

Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help British families tackle food waste and save money.

Monica Galetti went from humble beginnings to cooking in one of the world's most demanding kitchens. Her dishes: Samoan raw fish, scallops, toffee pop and hokey dessert, and a citrus marinated salmon.

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

Food takes centre stage in this tour of the northern Portugal city by Bourdain, whose local travel companions include his former Les Halles boss, Jose Meirelles.

Buckle up! When you're in LA, your car's your sanctuary. Treat it with the respect it deserves and dig in to life-changing hot chicken, fresh bread drops and museum-worthy bento boxes in its presence.

To celebrate Refugee Week, Adam invites tennis legend Jelena Dokic and CommUnity Construction founder Hedayat Osyan to share their treasured tastes.

The Cook Up is celebrating Refugee Week, and Adam's guests, Ukrainian cook Anna-Mariia Myktiuk and actor Jillian Nguyen, are here to share their new home cooking.

In a celebration of Refugee Week, Adam and his guests, engineer George Najarian and barrister Vanja Bulut make their favourite sweets from home.

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.

It's Easy Entertaining with The Cook Up, and a celebratory Refugee Week menu chock full of winter warmers, courtesy of AFLW sensation Akec Makur Chuot and comedy sensation Joe White.

Gary meets a Canadian-Chinese chef making it big in India. Chef Kelvin shows Gary his signature snapper dish in his restaurant, Bastian. Back in Delhi, Gary decides to meet the chef of Pluck restaurant who shows him his popular dish, Khandvi Khakra.

Gary lands in Olive, the restaurant that started it all in Bandra, and meets AD Singh and chef Rishim to taste their signature dish. He then heads to Mumbai's hottest brewery, and samples their variety of brews.

Sea Buckthorn is a unique berry that thrives in harsh growing conditions. Jenn visits an orchard to learn about harvesting and processing the berry for shipment before sampling Italian gelato and other dishes featuring the berry.

Big Breakfast is pulling the strings on what we eat for the most important meal of the day - from coffee to Captain Crunch. The future of breakfast needs to embrace diversity and optimisation.

James uses the fabulous Fleur de sel in his own kitchen to make Pissaladiere (a salted anchovy and onion tart) and - inspired by his visit to the paddy fields - makes squid ink risotto.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand.

Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help British families tackle food waste and save money.

Monica Galetti went from humble beginnings to cooking in one of the world's most demanding kitchens. Her dishes: Samoan raw fish, scallops, toffee pop and hokey dessert, and a citrus marinated salmon.

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

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.

Ben shares a super simple yet delicious recipe: golden syrup tart with pecans.

Pati discovers Yucatan's league of their own. She joins the Amazonas, a softball team of Indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen. After teaching Pati the ins and outs of the game, Dona Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas.

Simon heads to tropical Queensland, tasting unique fruit and turning it into an easy breakfast and makes rainbow slaw. We zero in on Blayne Bertoncello's zero waste roast pumpkin recipe.

Simon begins his journey at the North Cape- the northernmost point of the Scandinavian Peninsula in wild, wet and windy conditions.

Mary shares recipes that will raise your baking game: chocolate chip cookie cupcakes, blondie pie with apricot jam, hummingbird cake, and peanut butter feuilletine-like toppings.

Italian-American classics are what Lidia discovered as a 12-year-old arriving in America. She shares some of her favourites; Bolognese sauce, asparagus salad, and an contemporary chicken pizzaiola.

Nestled in a cosy winter getaway, chef Spencer Watts prepares delicious food that warms the heart and feeds the soul. In this episode, he prepares a rich spaghetti and jumbo meatballs.

Dive into a fresh selection of flavourful ingredients, starting with one of Italy's staples- prosciutto. From inventive entrees to classic pasta, the delicate taste of prosciutto infuses each dish with irresistible charm.

Laura Cassai's Italian favourite of Cacio e Pepe, a simple yet elegant cheese and pepper pasta, is a highlight of today's show. Justine also creates the perfect Prawn Wantons.

Maeve O'Meara joins her friend chef Peter Conistis in a Greek emporium to find out which olive oil is best to use, how to pick a good fetta cheese and which herbs and spices to make use of. Next up, she enjoys a yeeros break and then sees how filo was made traditionally as well as finding out how a busy young mum makes a fast, delicious spanakopita (spinach pie).

Today's dinner guest is Jamie's mate John, an Elvis impersonator. Jamie cooks up a Presley favourite - oven-baked fat chips with rosemary salt, Elvis's burger, and American chopped salad.

Adam is joined in the kitchen by patisserie Adriano Zumbo and comedian Alex Ward, who are ready to share their cake mix tricks.

World-renowned chef Analiese Gregory is searching for the freshest Tasmanian produce for her new eatery's menu by trying to catch crayfish by hand.

Dan prepares a beloved Thai street food, pad krapow, and shows how quick and easy it is to make at home. He then turns his attention to a Middle Eastern classic, the smokey, spiced lamb Kofta.

Jamie's on the Japanese island of Okinawa, home to some of the oldest people on the planet.

Mother of two, Kelly, takes her guests on a Mexican adventure with plans to make fun the forefront of her evening. Will there be enough good times to get Kelly on track for 1000 pounds?

Sohan brings an international flavour to his colourful party inspired by his Punjabi and Kenyan heritage, while also teaching his guests some Swahili! Will it be enough?

Adam is joined in the kitchen by patisserie Adriano Zumbo and comedian Alex Ward, who are ready to share their cake mix tricks.

In this episode of Wild Game Kitchen, Andrew Zimmern makes two stunning dishes with pigeon that showcase both European and Asian influences.

Hugh recalls the progress of his horticultural skills over his three years in Dorset, from putting in his first organic vegetable beds, running the gauntlet of pests, to harvesting bumper crops from his polytunnel. He also offer tips on how to triumph at the local horticultural show - don't follow his example.

Hugh celebrates his growing affection for pigs and pork over his three years as a Dorset smallholder. From how to buy a pig, to how to make dry-cured bacon and hams, this is a guide to all things piggy. Hugh also brings us up to date on his beloved breeding sow Delia, who he has even trained to hunt for truffles.

World-renowned chef Analiese Gregory is searching for the freshest Tasmanian produce for her new eatery's menu by trying to catch crayfish by hand.

Dan prepares a beloved Thai street food, pad krapow, and shows how quick and easy it is to make at home. He then turns his attention to a Middle Eastern classic, the smokey, spiced lamb Kofta.

Jamie's on the Japanese island of Okinawa, home to some of the oldest people on the planet.

Mother of two, Kelly, takes her guests on a Mexican adventure with plans to make fun the forefront of her evening. Will there be enough good times to get Kelly on track for 1000 pounds?

Sohan brings an international flavour to his colourful party inspired by his Punjabi and Kenyan heritage, while also teaching his guests some Swahili! Will it be enough?

Adam is joined in the kitchen by patisserie Adriano Zumbo and comedian Alex Ward, who are ready to share their cake mix tricks.

In this episode of Wild Game Kitchen, Andrew Zimmern makes two stunning dishes with pigeon that showcase both European and Asian influences.

Hugh recalls the progress of his horticultural skills over his three years in Dorset, from putting in his first organic vegetable beds, running the gauntlet of pests, to harvesting bumper crops from his polytunnel. He also offer tips on how to triumph at the local horticultural show - don't follow his example.

Today's dinner guest is Jamie's mate John, an Elvis impersonator. Jamie cooks up a Presley favourite - oven-baked fat chips with rosemary salt, Elvis's burger, and American chopped salad.

Ben shares a super simple yet delicious recipe: golden syrup tart with pecans.

Pati discovers Yucatan's league of their own. She joins the Amazonas, a softball team of Indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen. After teaching Pati the ins and outs of the game, Dona Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas.

Simon heads to tropical Queensland, tasting unique fruit and turning it into an easy breakfast and makes rainbow slaw. We zero in on Blayne Bertoncello's zero waste roast pumpkin recipe.

Simon begins his journey at the North Cape- the northernmost point of the Scandinavian Peninsula in wild, wet and windy conditions.

Mary shares recipes that will raise your baking game: chocolate chip cookie cupcakes, blondie pie with apricot jam, hummingbird cake, and peanut butter feuilletine-like toppings.

Italian-American classics are what Lidia discovered as a 12-year-old arriving in America. She shares some of her favourites; Bolognese sauce, asparagus salad, and an contemporary chicken pizzaiola.

Nestled in a cosy winter getaway, chef Spencer Watts prepares delicious food that warms the heart and feeds the soul. In this episode, he prepares a rich spaghetti and jumbo meatballs.

Dive into a fresh selection of flavourful ingredients, starting with one of Italy's staples- prosciutto. From inventive entrees to classic pasta, the delicate taste of prosciutto infuses each dish with irresistible charm.

Laura Cassai's Italian favourite of Cacio e Pepe, a simple yet elegant cheese and pepper pasta, is a highlight of today's show. Justine also creates the perfect Prawn Wantons.

Maeve O'Meara joins her friend chef Peter Conistis in a Greek emporium to find out which olive oil is best to use, how to pick a good fetta cheese and which herbs and spices to make use of. Next up, she enjoys a yeeros break and then sees how filo was made traditionally as well as finding out how a busy young mum makes a fast, delicious spanakopita (spinach pie).

Today's dinner guest is Jamie's mate John, an Elvis impersonator. Jamie cooks up a Presley favourite - oven-baked fat chips with rosemary salt, Elvis's burger, and American chopped salad.

Adam is joined in the kitchen by patisserie Adriano Zumbo and comedian Alex Ward, who are ready to share their cake mix tricks.

Jamie's on the Japanese island of Okinawa, home to some of the oldest people on the planet.

Jamie and Jimmy welcome the wonderful Davina to the cafe at the end of the pier. They take her on a trip down memory lane, reuniting her with long-lost family through the power of food by recreating the slow cooked rabbit casserole and deliciously indulgent pomme puree that she remembers from her teenage years in Paris.

There are a few tips for making restaurant-quality dumplings at home, from working the meat to create a springy texture, to cooking them just right. Victor shares his secrets to create delicious, foolproof dumplings.

Ben and Jim at Prahran Seafood cook an Asian-inspired steamed fish.

Pati explores Juarez's Prohibition-era legacy and two icons - the margarita and burritos.

Simon whips up a muhammara that has him dancing in the kitchen and makes a cacio e pepe that's better than an Italian holiday. Jerry Mai is back with a smoky eggplant dish that packs a punch.

In Swedish Lapland, Simon witnesses early season northern lights with the help of a Sami guide. Together they discuss the natural world as the aurora swirls overhead, accompanied by Arctic char soup and coffee.

Mary shows us how to recreate Italian-American classics: stuffed banana peppers filled with beef and sausage, herby tomato passata sauce, tiramisu, and rich and creamy fettucine alfredo.

Lidia serves chicken and sausage bites with apple cider vinegar sauce, made with rosemary, vinegar, and honey. Fried food always hits the spot and next up is fried onion rings and stuffed potatoes.

Spencer and the crew are experiencing some bad weather. Snow and sleet inspire some brunch dishes including apple cereal-dusted popovers and a skillet sweet potato and sausage egg bake.

Rich in taste yet delicate in flavour, this episode's key ingredient is extra virgin olive oil. Whether used for frying, dressing, or binding in baking, it's a true essential of Italian cuisine.

Black Bean Pork and Kalettes Stirfry and Oysters in Kataifi with Chilli Jam. All this before Trish Mckenzie is back to impress with her rich Ginger and Chocolate Truffles.

Maeve O'Meara explores the world of Chinese food, one of the most ancient and developed cuisines on Earth. Maeve learns from Shanghai expatriate chef Chris Yan, who makes a simple melting eggplant and chilli dish, as well as Frank Shek, a Scottish-Chinese chef who is winning accolades for his incredibly simple but utterly delicious steamed snapper with black beans, chilli and lemon.

It's Jamie's birthday and he goes to his house in Essex to prepare a barbecue for his family and friends.

Award-winning comedian Diana Nguyen and multitalented chef Matt Golinski join Adam for a risk-free night of reliable recipes.

Mary Berry unearths the jewels of the Jurassic coast, meeting those passionate about its past and developing ingredients to sustain its future, while sharing her own inspired recipes.

Since making herself one of the locals, Vanessa takes every opportunity to escape London for her Irish oasis, and she wants Anna to experience the culinary delights East Cork has to offer.

Prue welcomes JB Gill into the kitchen and shows how to elevate and celebrate veggies.

Podiatrist Paula loves all things retro and treats her guests to a nostalgic night with old school foodie classics and some seventies songs. Despite the awkwardness, has she done enough to win?

Straight-talking accountant Marta lays on a Polish wedding for her guests and with bickering, some dodgy food and singing, it turns out to be a classic wedding! Will it be good enough to win?

Award-winning comedian Diana Nguyen and multitalented chef Matt Golinski join Adam for a risk-free night of reliable recipes.

Chef Andrew Zimmern showcases two distinct preparations of fresh-caught striped bass that celebrate summer's bounty.

Good friends and helpful neighbours are an essential part of the rural idyll. Hugh recalls his initiation into the rural Dorset community around River Cottage, with highlights of hospitality at home and away, from a posh dinner at the manor house to a riotous evening at the local Cider Shed.

Hugh's argument is that the life of a small holder should not be one of ascetic self denial, but thoroughly good living. To achieve this, you need to be a bit of a wiley entrepreneur, always ready to barter and heckle, and go to market with the excess of your harvest, so you can still have your share of the good things in life.

Mary Berry unearths the jewels of the Jurassic coast, meeting those passionate about its past and developing ingredients to sustain its future, while sharing her own inspired recipes.

Since making herself one of the locals, Vanessa takes every opportunity to escape London for her Irish oasis, and she wants Anna to experience the culinary delights East Cork has to offer.

Prue welcomes JB Gill into the kitchen and shows how to elevate and celebrate veggies.

Podiatrist Paula loves all things retro and treats her guests to a nostalgic night with old school foodie classics and some seventies songs. Despite the awkwardness, has she done enough to win?

Straight-talking accountant Marta lays on a Polish wedding for her guests and with bickering, some dodgy food and singing, it turns out to be a classic wedding! Will it be good enough to win?

Award-winning comedian Diana Nguyen and multitalented chef Matt Golinski join Adam for a risk-free night of reliable recipes.

Chef Andrew Zimmern showcases two distinct preparations of fresh-caught striped bass that celebrate summer's bounty.

Good friends and helpful neighbours are an essential part of the rural idyll. Hugh recalls his initiation into the rural Dorset community around River Cottage, with highlights of hospitality at home and away, from a posh dinner at the manor house to a riotous evening at the local Cider Shed.

It's Jamie's birthday and he goes to his house in Essex to prepare a barbecue for his family and friends.

Ben and Jim at Prahran Seafood cook an Asian-inspired steamed fish.

Pati explores Juarez's Prohibition-era legacy and two icons - the margarita and burritos.

Simon whips up a muhammara that has him dancing in the kitchen and makes a cacio e pepe that's better than an Italian holiday. Jerry Mai is back with a smoky eggplant dish that packs a punch.

In Swedish Lapland, Simon witnesses early season northern lights with the help of a Sami guide. Together they discuss the natural world as the aurora swirls overhead, accompanied by Arctic char soup and coffee.

Mary shows us how to recreate Italian-American classics: stuffed banana peppers filled with beef and sausage, herby tomato passata sauce, tiramisu, and rich and creamy fettucine alfredo.

Lidia serves chicken and sausage bites with apple cider vinegar sauce, made with rosemary, vinegar, and honey. Fried food always hits the spot and next up is fried onion rings and stuffed potatoes.

Spencer and the crew are experiencing some bad weather. Snow and sleet inspire some brunch dishes including apple cereal-dusted popovers and a skillet sweet potato and sausage egg bake.

Rich in taste yet delicate in flavour, this episode's key ingredient is extra virgin olive oil. Whether used for frying, dressing, or binding in baking, it's a true essential of Italian cuisine.

Black Bean Pork and Kalettes Stirfry and Oysters in Kataifi with Chilli Jam. All this before Trish Mckenzie is back to impress with her rich Ginger and Chocolate Truffles.

Maeve O'Meara explores the world of Chinese food, one of the most ancient and developed cuisines on Earth. Maeve learns from Shanghai expatriate chef Chris Yan, who makes a simple melting eggplant and chilli dish, as well as Frank Shek, a Scottish-Chinese chef who is winning accolades for his incredibly simple but utterly delicious steamed snapper with black beans, chilli and lemon.

It's Jamie's birthday and he goes to his house in Essex to prepare a barbecue for his family and friends.

Award-winning comedian Diana Nguyen and multitalented chef Matt Golinski join Adam for a risk-free night of reliable recipes.

Prue welcomes JB Gill into the kitchen and shows how to elevate and celebrate veggies.

Jamie and Jimmy are joined by comic writer and actor Stephen Mangan as he puts on his pinny and cooks for the diners at the end of Southend Pier. The boys take Stephen down memory lane by re-creating one of the best dishes he has ever had while following the English cricket team around the world.

Learn how to make mouth-watering yee sang. Victor has a few tricks for slicing the perfect julienne at home, as well as some presentation tips to make your salad a showstopper.

Zev teaches Ben the key to making the perfect bagels and apple pie.

Pati learns running is a way of life for the Raramuri and tries foods that fuel them.

Simon spills the beans on how to make full and easy sweet potato gnocchi perfect for the whole family, then a tropical salad. Afik Gal is making his delicate strawberry perfume.

Continuing on his journey south through the mesmerising landscapes of Sweden, Simon camps in huge and isolated forests before then meeting two men who have been fishing for lamprey on the same river for more than 50 years.

Mary channels her inner cowboy with a campfire-style vegetarian chilli cobbler with cornbread dumplings, and one-pan breadcrumb chicken thighs with orzo and greens.

Pasta is a staple in any Italian home and Lidia prepares three recipes. A quick ziti with kale pesto and bacon, fusilli with roasted tomato pesto, and campanelle with shrimp and fennel.

Peak behind the scenes as Spencer juggles social media demands with his on-camera work and makes a jumbo rib sandwich with rainbow slaw and sweet BBQ sauce, and then a crispy fried fish sandwich.

This week, Luca shines a spotlight on a modest yet richly flavoured ingredient: aubergines. Known for their ability to soak up flavours, these versatile veggies take centre stage in recipes that bring out their very best.

Justine creates a hearty Beef Cobbler, then shares the perfect lunchbox solution with healthy chocolate, coconut and cherry balls.

Maeve takes us into the world of the people who taught us how to drink coffee and appreciate good olive oil, and those who showed us the simple deliciousness of pizza and pasta, scaloppine and saltimbocca: the fabulous Italians. Learn how to choose the top 10 ingredients to begin an Italian pantry as Maeve joins her old friend, hospitality consultant Sam Cosentino.

Jamie Oliver rustles up more tasty meals. Here, he joins a friend on a river boat in Windsor, where they prepare a lobster club sandwich and a dessert called Eton mess.

There's no better way to rescue a meal plan than with last minute chicken recipes from cookbook author Amina Elshafei, Olympic boxer Tina Rahimi and Adam!

Nadiya shares the eight simple spices she uses every day, beginning with four feel good dishes - lentil daal, a cheese and onion loaf, a seafood broth, and a classic cheesecake.

Rachael makes a decadent Tuscan-style breakfast for dinner using panettone bread to make French toast, which she serves with a prosciutto and melon platter.

Join Chef Guillaume Brahimi on this captivating maritime journey, immersing yourself in the profound Celtic heritage and extraordinary seafood of Brittany, as he continues to uncover the region's culinary treasures and cultural wonders.

After harvesting the prized Gulf Apong in a Noah palm rainforest, Audra travels to Miri-Sarawak's second biggest city and its most modern.

Parkour instructor, Brad, has been outspoken all week and now it's time for him to put his money where his mouth is and impress his fellow contestants. Will he bite off more than he can chew?

Mental health support worker and budding singer, Tracey, brings in a Caribbean carnival, but will her Jamaican scotch bonnet be too much for her guests?

There's no better way to rescue a meal plan than with last minute chicken recipes from cookbook author Amina Elshafei, Olympic boxer Tina Rahimi and Adam!

In this episode of Wild Game Kitchen, Andrew Zimmern transforms wild duck into two dishes that showcase the versatility of this delicious game bird.

The difference between a veg garden and a smallholding is simple - livestock. And the first item of livestock every downshifter needs is a chicken or two. Hugh recalls the highs and lows of his poultry learning curve, from acquiring his first hens, and teaching them to climb his fox-proof, high-rise chicken hut.

When it comes to acquainting yourself with the curious local customs of your newfound rural home, Hugh's basic message is - get stuck in, and no half measures. Hugh recalls how he learned new rural skills such as hedge-laying, charcoal-making, and mouse charming, and immersed himself in bizarre local antics, such as the annual nettle eating competition.

Nadiya shares the eight simple spices she uses every day, beginning with four feel good dishes - lentil daal, a cheese and onion loaf, a seafood broth, and a classic cheesecake.

Rachael makes a decadent Tuscan-style breakfast for dinner using panettone bread to make French toast, which she serves with a prosciutto and melon platter.

Join Chef Guillaume Brahimi on this captivating maritime journey, immersing yourself in the profound Celtic heritage and extraordinary seafood of Brittany, as he continues to uncover the region's culinary treasures and cultural wonders.

After harvesting the prized Gulf Apong in a Noah palm rainforest, Audra travels to Miri-Sarawak's second biggest city and its most modern.

Parkour instructor, Brad, has been outspoken all week and now it's time for him to put his money where his mouth is and impress his fellow contestants. Will he bite off more than he can chew?

Mental health support worker and budding singer, Tracey, brings in a Caribbean carnival, but will her Jamaican scotch bonnet be too much for her guests?

There's no better way to rescue a meal plan than with last minute chicken recipes from cookbook author Amina Elshafei, Olympic boxer Tina Rahimi and Adam!

In this episode of Wild Game Kitchen, Andrew Zimmern transforms wild duck into two dishes that showcase the versatility of this delicious game bird.

The difference between a veg garden and a smallholding is simple - livestock. And the first item of livestock every downshifter needs is a chicken or two. Hugh recalls the highs and lows of his poultry learning curve, from acquiring his first hens, and teaching them to climb his fox-proof, high-rise chicken hut.

Jamie Oliver rustles up more tasty meals. Here, he joins a friend on a river boat in Windsor, where they prepare a lobster club sandwich and a dessert called Eton mess.

Zev teaches Ben the key to making the perfect bagels and apple pie.

Pati learns running is a way of life for the Raramuri and tries foods that fuel them.

Simon spills the beans on how to make full and easy sweet potato gnocchi perfect for the whole family, then a tropical salad. Afik Gal is making his delicate strawberry perfume.

Continuing on his journey south through the mesmerising landscapes of Sweden, Simon camps in huge and isolated forests before then meeting two men who have been fishing for lamprey on the same river for more than 50 years.

Mary channels her inner cowboy with a campfire-style vegetarian chilli cobbler with cornbread dumplings, and one-pan breadcrumb chicken thighs with orzo and greens.

Pasta is a staple in any Italian home and Lidia prepares three recipes. A quick ziti with kale pesto and bacon, fusilli with roasted tomato pesto, and campanelle with shrimp and fennel.

Peak behind the scenes as Spencer juggles social media demands with his on-camera work and makes a jumbo rib sandwich with rainbow slaw and sweet BBQ sauce, and then a crispy fried fish sandwich.

This week, Luca shines a spotlight on a modest yet richly flavoured ingredient: aubergines. Known for their ability to soak up flavours, these versatile veggies take centre stage in recipes that bring out their very best.

Justine creates a hearty Beef Cobbler, then shares the perfect lunchbox solution with healthy chocolate, coconut and cherry balls.

Maeve takes us into the world of the people who taught us how to drink coffee and appreciate good olive oil, and those who showed us the simple deliciousness of pizza and pasta, scaloppine and saltimbocca: the fabulous Italians. Learn how to choose the top 10 ingredients to begin an Italian pantry as Maeve joins her old friend, hospitality consultant Sam Cosentino.

Jamie Oliver rustles up more tasty meals. Here, he joins a friend on a river boat in Windsor, where they prepare a lobster club sandwich and a dessert called Eton mess.

There's no better way to rescue a meal plan than with last minute chicken recipes from cookbook author Amina Elshafei, Olympic boxer Tina Rahimi and Adam!

Join Chef Guillaume Brahimi on this captivating maritime journey, immersing yourself in the profound Celtic heritage and extraordinary seafood of Brittany, as he continues to uncover the region's culinary treasures and cultural wonders.

After harvesting the prized Gulf Apong in a Noah palm rainforest, Audra travels to Miri-Sarawak's second biggest city and its most modern.

Jamie and Jimmy welcome comedian Russell Howard to their cafe on the end of Southend Pier. Russell's favourite meal in all the world was an unusual Thai-fusion curry he tasted in Sydney.

Victor shows how easy it is to make fresh noodles at home: all you need is flour, water and a little bit of time.

Chef Kinsan teaches Ben the secrets to an authentic curry tsukemen.

Pati meets the first world-famous Raramuri pianist and learns ancient Chihuahuan cooking.

Simon makes a simple soup with some roasty and crunchy bits, and a berry pull apart that you'll want to be a part of. There's puffed rice and plenty of laughs when Kishwar Chowdhury is in the kitchen.

After continuing further south, Simon arrives at the Malingsbo-Kloten Nature Reserve where he and a local guide successfully track moose. From there he then embarks upon more strenuous miles in the saddle and camps under the stars, making the most of 'allemansratten', the right to roam (and camp in the wild).

Mary shares her most requested potluck dishes: confit-ish tomatoes, homemade crackers, soft pretzel knots with beer cheese, and blueberry cream cheese turnovers.

Lidia shares some Italian comfort foods - beef and potato goulash, country salad, and a luscious hazelnut parfait to end on a sweet note.

Spencer cooks a dreamy creamy turkey and wild rice blanquette with fresh fluffy bannock and a sweet tarragon butter. Then, he makes a rich cauliflower korma soup with warm spices and cashews.

One of Luca's favourite ingredients takes the spotlight: Parmigiano Reggiano! This episode celebrates the king of cheeses with three dishes that showcase its savoury, nutty flavours.

Stop by to get your fill, as Justine cooks up Pot Roasted Pork with Prunes and Potatoes. Also on Today's show is a fresh Tuna Tataki salad and so much more.

Maeve visits Thainatown in Sydney with her chef friend Sujet Saengkham to learn about fish sauce and noodles, seasoning sauce and dried prawns. Also, shop owner Ari Walpole gives a rundown of the many types of eggplant, chillies and herbs needed for simple dishes.

Jamie makes Spanish-style tapas dishes for a neighbour who plays in a ladies' football team.

Adam gives his guests, multi-talented broadcaster Yumi Stynes and renowned chef Victor Liong, oodles of noodles and tells them to use their noodles to make, you guessed it, oodles of noodles.

Chefs John Torode and Lisa Faulkner devour delicious potato dosa at a local market, are stunned by huge stingrays on beautiful Hamelin Bay, and are left spellbound by a tasty native oyster with a Japanese twist.

Luke completes his street food journey in Jakarta, Indonesia, where he visits a busy stall that's been serving a traditional Indonesian salad since 1961.

Sophie visits an almond farmer to discover how they are harvested and shelled. A local baker demonstrates how she makes the almond and cherry jam sweet treats that are served all over town.

Business owner Nathanael is hoping his sports themed menu will impress his guests and help bag him the 1000 pound prize. Will he have the right tactics for a home win?

Alice's wanderings in wonderland have inspired her to deliver an unusual menu involving cooking preparation with power tools and steaming her main with beer. But will the food be too crazy?

Adam gives his guests, multi-talented broadcaster Yumi Stynes and renowned chef Victor Liong, oodles of noodles and tells them to use their noodles to make, you guessed it, oodles of noodles.

Chef Andrew Zimmern demystifies working with live sea urchin and scallops, demonstrating how to properly handle and prepare some of the ocean's most prized ingredients.

Hugh explains how the river and sea offer the smallholder a combination of escape and adventure, as well as free food, from crabs and cuttlefish to eels and pike, for fantastic fishy feasts. The beach is also a great place for a party, and can even make a practical contribution to the smallholding with seaweed fertiliser.

Hugh recalls three years of tuning in to the wild Dorset landscape, and then feeding off it. He explains why wild food - both plants and animals - should always be a prime part of the smallholder's diet, as he learns how to hunt for rabbits, roes deer, and pigeons, and how to gather edible wild plants such as elderflowers, watercress, hazelnuts, and mushrooms.

Chefs John Torode and Lisa Faulkner devour delicious potato dosa at a local market, are stunned by huge stingrays on beautiful Hamelin Bay, and are left spellbound by a tasty native oyster with a Japanese twist.

Victor shows how easy it is to make fresh noodles at home: all you need is flour, water and a little bit of time.

Luke completes his street food journey in Jakarta, Indonesia, where he visits a busy stall that's been serving a traditional Indonesian salad since 1961.

Sophie visits an almond farmer to discover how they are harvested and shelled. A local baker demonstrates how she makes the almond and cherry jam sweet treats that are served all over town.

Business owner Nathanael is hoping his sports themed menu will impress his guests and help bag him the 1000 pound prize. Will he have the right tactics for a home win?

Alice's wanderings in wonderland have inspired her to deliver an unusual menu involving cooking preparation with power tools and steaming her main with beer. But will the food be too crazy?

Adam gives his guests, multi-talented broadcaster Yumi Stynes and renowned chef Victor Liong, oodles of noodles and tells them to use their noodles to make, you guessed it, oodles of noodles.

Chef Andrew Zimmern demystifies working with live sea urchin and scallops, demonstrating how to properly handle and prepare some of the ocean's most prized ingredients.

Hugh explains how the river and sea offer the smallholder a combination of escape and adventure, as well as free food, from crabs and cuttlefish to eels and pike, for fantastic fishy feasts. The beach is also a great place for a party, and can even make a practical contribution to the smallholding with seaweed fertiliser.

Jamie makes Spanish-style tapas dishes for a neighbour who plays in a ladies' football team.

Chef Kinsan teaches Ben the secrets to an authentic curry tsukemen.

Pati meets the first world-famous Raramuri pianist and learns ancient Chihuahuan cooking.

Simon makes a simple soup with some roasty and crunchy bits, and a berry pull apart that you'll want to be a part of. There's puffed rice and plenty of laughs when Kishwar Chowdhury is in the kitchen.

After continuing further south, Simon arrives at the Malingsbo-Kloten Nature Reserve where he and a local guide successfully track moose. From there he then embarks upon more strenuous miles in the saddle and camps under the stars, making the most of 'allemansratten', the right to roam (and camp in the wild).

Mary shares her most requested potluck dishes: confit-ish tomatoes, homemade crackers, soft pretzel knots with beer cheese, and blueberry cream cheese turnovers.

Lidia shares some Italian comfort foods - beef and potato goulash, country salad, and a luscious hazelnut parfait to end on a sweet note.

Spencer cooks a dreamy creamy turkey and wild rice blanquette with fresh fluffy bannock and a sweet tarragon butter. Then, he makes a rich cauliflower korma soup with warm spices and cashews.

One of Luca's favourite ingredients takes the spotlight: Parmigiano Reggiano! This episode celebrates the king of cheeses with three dishes that showcase its savoury, nutty flavours.

Stop by to get your fill, as Justine cooks up Pot Roasted Pork with Prunes and Potatoes. Also on Today's show is a fresh Tuna Tataki salad and so much more.

Maeve visits Thainatown in Sydney with her chef friend Sujet Saengkham to learn about fish sauce and noodles, seasoning sauce and dried prawns. Also, shop owner Ari Walpole gives a rundown of the many types of eggplant, chillies and herbs needed for simple dishes.