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 Colloca takes a journey through regional Italy.

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

Following an elimination round with lemonade as the mystery ingredient, the two finalists compete for $10,000 in a picnic-themed cupcake showdown.

The finalists compete in a backyard barbecue-themed doughnut showdown.

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.

Flaky pastry pesto chicken; spicy nduja vongole; surf and turf pasta; sausage bake; watermelon granita.

The contestants find creative ways to suspend time, from freezing a single moment to capturing a significant memory in edible form.

The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic.

Five complete strangers take turns hosting what they consider to be the ultimate dinner party. The guests give them points, and at the end of the competition, the host with the most -- points, that is -- wins a cash prize. There's no end to what these contestants will do in their quest to win.

In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used.

From seeing the pulses grown in the ground to being processed into a healthy and convenient snack, Jenn experiences the many uses of chickpeas.

Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.

Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.

Hot smoked salmon pasta and spiced whole roast cauliflower with Middle Eastern flavors.

Jamie shares recipes a lamb stew with deep flavors that is quick to prep and a warm lentil salad.

Jamie's delicious and stunningly simple cauliflower cheese pasta will become a new favorite; he creates a healthier twist on the chicken Kiev the whole family will love.

Meat-free cannelloni traybake; prawn kebabs.

Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.

Sarah visits the artisanal food producers of French Basque Country; inspired by her trip, Sarah throws a tapas party with a menu of Piperade, ham and cheese bites, Patatas Bravas, Gilda lollipops and Espelette pepper chocolate pudding.

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Anna prepares three of her favorite ice cream recipes, starting simple and finishing with a plated ice cream dessert.

Kirsten makes a few apple, cinnamon and chocolate twists; some white chocolate and ginger fudge; a batch of chocolate and jam biscuits.

Kirsten Tibballs, the Chocolate Queen, returns; 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.

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.

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.

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.

The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic.

The two finalists fight it out for the title and $100,000; tasked with creating a show-stopping dessert that oozes luxury and bling.

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.

Tricia's family includes some award-winning sushi chefs; with Chef Anthea's help, Tricia attempts to make a sushi roll that will satisfy the judges.

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.

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.

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.