So Yummy

Exploring what happens when man-made products, plastic, cardboard, glass, and metal cans, start tainting the food we eat.

Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food.

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.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

Kirsten shows an array of incredibly clever and innovative tricks, tips and methods to bring the wow factor into home baking.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Green tea salmon; coconut rice and miso greens; modern Greek salad; spinach, chickpea and feta parcels.

Jamie prepares grilled steak, ratatouille and saffron rice, plus blackened chicken and San Fran quinoa salad.

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

Anna shows the fundamentals of making fruit preserves and makes three desserts.

The nutritional content of popular table sauces, soy, fish and chili, and possible health issues as a result of consumption.

Addressing the issue of not always knowing what conditions our food has been grown or manufactured in, how safe it is, what country it came from and who is checking for quality and contaminants before food gets to our table.

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.

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.

Exploring what happens when man-made products, plastic, cardboard, glass, and metal cans, start tainting the food we eat.

Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food.

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.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

Kirsten shows an array of incredibly clever and innovative tricks, tips and methods to bring the wow factor into home baking.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Green tea salmon; coconut rice and miso greens; modern Greek salad; spinach, chickpea and feta parcels.

Jamie prepares grilled steak, ratatouille and saffron rice, plus blackened chicken and San Fran quinoa salad.

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

Anna shows the fundamentals of making fruit preserves and makes three desserts.

A look at the different kinds of rice and potatoes and the health benefits of each.

Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent.

Jamie has some cracking family recipes to share; for a new take on using delicious sustainable white fish, Jamie rustles up gorgeous smoked haddock fish cakes, served with a beautifully creamy chive sauce that can't fail to impress.

Sarah Todd whips up vindaloo pork ribs with Goan bel, and a vegetarian dish of baked cauliflower with pineapple sansav; Diana prepares a traditional dessert called sweet appam.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

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.

Kirsten shows an array of incredibly clever and innovative tricks, tips and methods to bring the wow factor into home baking.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Green tea salmon; coconut rice and miso greens; modern Greek salad; spinach, chickpea and feta parcels.

Jamie prepares grilled steak, ratatouille and saffron rice, plus blackened chicken and San Fran quinoa salad.

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

Anna shows the fundamentals of making fruit preserves and makes three desserts.