So Yummy

Adriano Zumbo puts 12 amateur dessert makers to the test; contestants must make a dessert that best reflects them.

The amateur cooks are tasked with bringing a "Franken-Zumbo" to life.

Following a chocolate-themed challenge, two contestants face a Zumbo Test involving 100 handmade profiteroles.

Alex, who can throw a party but can't cook, will try to make a bacon cheese burger with grilled cheese buns within 45 minutes.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Meat-free cannelloni traybake; prawn kebabs.

Jamie makes roast chicken with a kimchi glaze, fluffy rice and slaw, followed by salmon stuffed with creamy prawns and wrapped in bacon and an all-in-one pink cake.

Silvia prepares a rustic Tuscan chickpea pasta for her daughter Luna; she also bakes two Schiacciata breads and makes her mother's Apple and Mascarpone cake.

Silvia prepares a rustic Tuscan chickpea pasta for her daughter Luna; she also bakes two Schiacciata breads and makes her mother's Apple and Mascarpone cake.

Ice cream treats, including a popsicle party and fried ice cream.

Cattle are an important part of the grasslands' ecosystem; Jenn meets with two ranchers and a chef as she follows this nutrient-dense ingredient from the pasture to the plate.

Anna demonstrates the versatility of Swiss meringue with three sweet treats.

The consequences of putting a group of college students on an instant noodle diet.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus a golden chicken with braised greens and potato gratin.

Jamie creates a beef stroganoff, with fluffy rice and red onion and parsley pickle; Moroccan mussels with tapenade toasties and cucumber salad.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Cookies, cakes, chocolate and pie.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

Anna prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent.

Nikki investigates the way chickens are raised and if they affect the food we eat; exploring if chicken farmers in Singapore use hormones and antibiotics and what the potential risks are; the benefits to buying free-range chicken.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

On the menu this time are super sizzling seared scallops with black pudding and speedy mashed spuds with peas. There's also Jamie's egg and mango chutney flatbreads; rib-eye steak; and Jamie's almond pastry puff.

Sesame seared tuna; messy meatball buns; chocolate rye Cookies; chicken pot pie with a crispy crust.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

Alex, who can throw a party but can't cook, will try to make a bacon cheese burger with grilled cheese buns within 45 minutes.

Vlog Squad member and YouTuber Zane Hijazi follows a professional chef as they provide verbal only instruction for how to make a popular Chinese take-out dish in 25 minutes.

Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus a golden chicken with braised greens and potato gratin.

Jamie creates a beef stroganoff, with fluffy rice and red onion and parsley pickle; Moroccan mussels with tapenade toasties and cucumber salad.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.