So Yummy

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 goes on a kitchen bench journey through Italy.

Kirsten makes some vanilla cupcakes, orange and hazelnut crackles, nutty caramel wheels and chocolate and pecan choux.

One home baker tries to go with the flow with a lava cake; Chef Lynn Crawford hits a sweet spot with the Meyer lemons and honey in her pantry; it's an all-out cookie war to see who take home the prize.

Sarah gets a hands-on lesson in oyster harvesting and places a bid at the famous Arcachon fish auction; she prepares a sea-inspired meal of fish ceviche lettuce wraps, raw oysters, grilled oysters and limoncello granita.

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

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

At the invitation of Malcolm Ward, Chuck goes to Metepenagiag to learn about pheasant hunting; it is a bird which had completely disappeared from the community's territory but was reintroduced about 10 years ago.

Bakers compete in a speedy elimination round using basil as their mystery ingredient; remaining two compete for $10,000 in a Viva Italia-themed donut showdown.

Couples compete in a speedy elimination round using grapefruit as the mystery ingredient; the remaining two teams compete for $10,000 in a breakfast in bed-themed cake 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.

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.

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.

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 goes on a kitchen bench journey through Italy.

Kirsten makes some vanilla cupcakes, orange and hazelnut crackles, nutty caramel wheels and chocolate and pecan choux.

One home baker tries to go with the flow with a lava cake; Chef Lynn Crawford hits a sweet spot with the Meyer lemons and honey in her pantry; it's an all-out cookie war to see who take home the prize.

Sarah gets a hands-on lesson in oyster harvesting and places a bid at the famous Arcachon fish auction; she prepares a sea-inspired meal of fish ceviche lettuce wraps, raw oysters, grilled oysters and limoncello granita.

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

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

At the invitation of Malcolm Ward, Chuck goes to Metepenagiag to learn about pheasant hunting; it is a bird which had completely disappeared from the community's territory but was reintroduced about 10 years ago.

Bakers compete in a speedy elimination round using basil as their mystery ingredient; remaining two compete for $10,000 in a Viva Italia-themed donut showdown.

Couples compete in a speedy elimination round using grapefruit as the mystery ingredient; the remaining two teams compete for $10,000 in a breakfast in bed-themed cake showdown.

Couples Amanda and Anthony, Steve and Sean, and Oli and LC compete to host a dinner party; featuring a festival tent, pet rats, and a revelation.

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

Kirsten makes a raspberry chocolate sponge, whipped fudge shortbreads, baked apples and maritozzi cream buns.

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.

Sarah makes a trip to a prehistoric cave site; she hosts a barbecue party for her visiting family and new friends; prepares dry rubbed bison roast; BBQ beef and boar; farro and roasted vegetable salad, Bob's chimichurri sauce.

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

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.

A trip to the heart of Melbourne's Chinatown to visit the iconic restaurant Flower Drum; Karlie Verkerk prepares yum cha and mango pudding; Diana creates pak cham kai.

Whitney is enthusiastic and talented but doesn't have much business and baking experience; Steve knows that baking from scratch will take her business to the next level so she can make her sweet dreams come true.

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.

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

At the invitation of Malcolm Ward, Chuck goes to Metepenagiag to learn about pheasant hunting; it is a bird which had completely disappeared from the community's territory but was reintroduced about 10 years ago.

Bakers compete in a speedy elimination round using basil as their mystery ingredient; remaining two compete for $10,000 in a Viva Italia-themed donut showdown.

Couples compete in a speedy elimination round using grapefruit as the mystery ingredient; the remaining two teams compete for $10,000 in a breakfast in bed-themed cake showdown.

Couples Amanda and Anthony, Steve and Sean, and Oli and LC compete to host a dinner party; featuring a festival tent, pet rats, and a revelation.