So Yummy

Ginger beef and pak choi; crispy squid and smashed avocado; pork and mash gratin; almond, orange and polenta cake.

Pork burger; sticky mango prawns; easy rustic gnocchi; frozen banoffee cheesecake.

Kirsten shares her recipes for chocolate lashes, homemade chocolate chips, and two Australian classics, the lamington cake and chocolate caramel slice.

Kirsten explores some perfect pairings such as chocolate popcorn, a raspberry chocolate mousse, and the less conventional chocolate glazed ginger cake.

Contestants must use cheese curds in the elimination round; bakers face a wedding theme in the final showdown.

The bakers are challenged with nutmeg in the elimination round;contestants take on a garden-themed pie showdown.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

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.

Sarah prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles.

Sarah Sharratt adapts her Christmas cooking to a seafood-themed dinner starting with some local caviar and finished off with a meringue tower; Sarah tries to continue some Christmas traditions from her childhood growing up in America.

Silvia's friend, Silvania, shows her how to make an arancini recipe that has been in her family for generations.

Silvia prepares zucchini-filled strudel with all the flavors of Calabria; cooking a pesto linguine from Genoa that's not to be missed.

Kirsten makes chocolate layer cake, easy-to-make 10-minute mousse cups, butterscotch almond bars, and some coconut cake truffles from leftover cake.

Kirsten makes some chocolate custard tarts, a raspberry lemon cake, a pistachio bark, and some chocolate tuille cannoli.

Anna discusses the versatility of pancakes and prepares them three different ways.

Anna shares tips and techniques on how to make a fluffy souffle.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner.

Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with trees.

Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.

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.

Mint in the elimination round dishes followed by a baseball-themed donut showdown.

Two bakers who compete in a cocktail-party themed cupcake showdown; balsamic vinegar in the elimination round.

Madam Goldie challenges her drag queen mother, Juicy, to take on So Yummy's banana split cake.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.

Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with trees.

Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.

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