So Yummy

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

We eat food from around the world, but do we know what conditions it has been growing or manufactured in?

Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

Moroccan bream; couscous salad; pomegranate and harissa; British burgers; shred salad; pickles and things.

Diana shares recipes for okonomiyaki, kaburamushi, and nasu dengaku; Diana catches up with the owner and chef of Melbourne restaurant Mr Miyagi.

A unique combination of red curry and carbonara has the Wall paying attention in the Crowd-Pleaser round, and it's a sweet and tangy second round when Chef Suzanne Barr opens her fridge; turkey is on the menu in the final round.

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

Nikki explores commercially available different types of water, energy and sports drinks to see what is safe and what does damage.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Jamie demonstrates an easy tray bake, chicken and pepper jalfrezi, where the oven does all the hard work; pierogi dumplings stuffed with broccoli and cheese.

Jamie whips up a cauliflower rice pie and shares his idea for elevating the simple salmon fillet with his version of a Cajun-spiced po'boy.

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.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

We eat food from around the world, but do we know what conditions it has been growing or manufactured in?

Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

Moroccan bream; couscous salad; pomegranate and harissa; British burgers; shred salad; pickles and things.

Diana shares recipes for okonomiyaki, kaburamushi, and nasu dengaku; Diana catches up with the owner and chef of Melbourne restaurant Mr Miyagi.

A unique combination of red curry and carbonara has the Wall paying attention in the Crowd-Pleaser round, and it's a sweet and tangy second round when Chef Suzanne Barr opens her fridge; turkey is on the menu in the final round.

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

Nikki explores commercially available different types of water, energy and sports drinks to see what is safe and what does damage.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

We eat food from around the world, but do we know what conditions it has been growing or manufactured in?

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen.

Jamie cooks his incredible Avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.

Diana explores Northern Indian cuisine and cooks a traditional lamb korma; Adam D'Sylva from Tonka and Coda shares his Bengali fish curry; Diana makes rice pudding with fragrant northern Indian spices called kheer.

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.

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

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

This time the meal is spiced chicken, bacon, asparagus and spinach lentils; falafel wraps, grilled veg and salsa.

Jamie cooks grilled tuna, "kinda" Niçoise salad, Thai chicken laksa, and mildly-spiced noodle squash broth.

Anna prepares three different types of bread.

Anna demonstrates the fundamentals of candy making with three different recipes.

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

Nikki explores commercially available different types of water, energy and sports drinks to see what is safe and what does damage.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.