So Yummy

A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert.

Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and Armagnac Tresse is served.

Mustardy beef that uses only five ingredients; baked saffron rice; steamed salmon niçoise; plum tarte tatin.

Adam D'Sylva cooks a smoked trout salad with coconut sambol and pomelo; Diana makes a watalappan, a baked coconut custard sweetened with kithul jaggery.

Diana demonstrates how to prepare sesame balls with red bean paste filling; Karlie Verkerk shares her recipe for san bei ji; Jacob Leung and Diana cook five-spice braised duck.

Vikki, an ambitious millennial, has taken over The Lighthouse Bakery, a beloved neighborhood bake shop in Victoria, BC; she's in over her head trying to make ends meet; she needs Steve's help to unleash her inner creativity.

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.

Saskatchewan chanterelles are sought by chefs; three chefs take Jenn on a trip to the forest to forage for these unique mushrooms.

Chuck travels to the Yukon to learn about one of its most traditional hunts: the trapping of the lynx; Chuck meets Russell Burns, a Kwandlin Dün Nation member, who teaches him how to set up traps and cook this lean meat.

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

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

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.

Silvia creates amazing standalone vegetarian dishes with the freshest of produce available, destined to wow any family and become staple mid-week favorites.

Kirsten shares how to make nutty chocolate pops, a luscious chocolate and meringue cake, ice cream with a lamington twist and more.

A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert.

Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and Armagnac Tresse is served.

Mustardy beef that uses only five ingredients; baked saffron rice; steamed salmon niçoise; plum tarte tatin.

Adam D'Sylva cooks a smoked trout salad with coconut sambol and pomelo; Diana makes a watalappan, a baked coconut custard sweetened with kithul jaggery.

Diana demonstrates how to prepare sesame balls with red bean paste filling; Karlie Verkerk shares her recipe for san bei ji; Jacob Leung and Diana cook five-spice braised duck.

Vikki, an ambitious millennial, has taken over The Lighthouse Bakery, a beloved neighborhood bake shop in Victoria, BC; she's in over her head trying to make ends meet; she needs Steve's help to unleash her inner creativity.

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.

Food writer and home cook Silvia Colloca feels most Italian when she is in her kitchen; she bakes with her mother and cooks for her family from a treasured dowry of Italian home cooking know-how passed on from generations of Nonnas and Mammas.

Kirsten shares her recipes for a chocolate berry layer cake, and a chocolate flan.

A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.

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

Jamie cooks a smoky chorizo salmon, potato and artichoke al forno, a lamb hotpot and a walnut-whip affogato.

Sarah visits a local walnut farm and nut oil press, using these versatile nuts to make a walnut ravioli in a cream sauce, a rolled leg of lamb with walnut and arugula stuffing, and a walnut tart with butterscotch sauce.

Anna bakes three different styles of crackers.

Jamie rustles up a superfast, extra delicious crispy breaded chicken for the family; he and Buddy share their secrets to a cheat's dessert; then Jamie shows us how to transform a burger by using sweet potato in two new ways.

Jamie cooks up a big, bold sausage casserole, packed full of flavor-it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads.

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.

Adam D'Sylva cooks a smoked trout salad with coconut sambol and pomelo; Diana makes a watalappan, a baked coconut custard sweetened with kithul jaggery.

Diana demonstrates how to prepare sesame balls with red bean paste filling; Karlie Verkerk shares her recipe for san bei ji; Jacob Leung and Diana cook five-spice braised duck.

Vikki, an ambitious millennial, has taken over The Lighthouse Bakery, a beloved neighborhood bake shop in Victoria, BC; she's in over her head trying to make ends meet; she needs Steve's help to unleash her inner creativity.

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.