2024-06-25
Luke's journey takes him to the Franche-Comte where he finds age-old recipes and experiences new levels of decadence. After going foraging with chef Pierre Basso Moro, Luke enjoys one of the Michelin star winning chef's most beloved dishes, which uses the famed Bresse chicken. Given the opportunity, how could he not visit Rachelle Roussel-Voisard, a Bresse chicken farmer, to learn why these chicke
Chef Ramsay explores the rugged landscape of Portugal. He'll need to roll up his sleeves and bring his A-game in order to beat local chef, Kiko Martins, in an epic feast for the Mayor of Nazare.
There are a few tips for making restaurant-quality dumplings at home, from working the meat to create a springy texture, to cooking them just right. Victor shares his secrets to create delicious, foolproof dumplings.
It's double the fun as couples take turns hosting their own dinner parties and grading each other, battling for the title of best host and the chance to win a grand cash prize.
Will Mahusay of Cebu Lechon shares his love for Cebu's street food and beaches with Yasmin.
Ina shares her best-in-class dishes with the volume turned up. She revamps a breakfast favourite - lemon ricotta pancakes with figs - then combines two winners in Caesar-roasted swordfish.
Mary shares recipes that will raise your baking game: chocolate chip cookie cupcakes, blondie pie with apricot jam, hummingbird cake, and peanut butter feuilletine-like toppings.
Giada hosts an elegant baby shower and brunch for her young aunt Carolyna, who is like a little sister to Giada. The gorgeous and festive menu reflects the happy occasion with roasted Caprese salad, orecchiette with almond pesto, and lemon lavender prawn cups.
Chuck visits Iqaluit to experience the flavours of the Arctic, and famous Arctic char.
After selling his original Puggle Farm, Matthew Evans moves his family to the much larger Fat Pig Farm, where he has a dream to build a farm-to-table restaurant in the upper paddock. When the doors are flung open, Matthew will be put to the test as a restaurateur. Food critic turned farmer turned restaurateur - how hard can it be?
Gok has three dishes that are so simple, they will guarantee a Friday night success: a classic takeaway packed full of Sichuan spice, a fried beef favourite found on every takeout menu, and a honey and lemon fish made with the family's secret recipe.
Jimmy serves his own charcuterie made in his DIY Tuscan cave, while Jamie knocks up an indulgent feast of diver-caught Scottish scallops with bacon and sage, served with creamy mash. Kirstie Allsopp relives her gap year travels with a classic Indian street food: pani puri, and the boys serve a traditional Sussex beer cocktail that they believe deserves global recognition.
There are a few tips for making restaurant-quality dumplings at home, from working the meat to create a springy texture, to cooking them just right. Victor shares his secrets to create delicious, foolproof dumplings.
In the middle of the French alps lies the charming Saint Martin de Belleville village, home to one of the very best restaurants in France: three Michelin star La Bouitte, a remarkable place with over 20 employees. Father and son, Rene and Maxime, are passionate and self-taught chefs who also themselves have built both their restaurant and the related exclusive hotel from scratch.
In this program we'll visit two-Michelin-star chef Alexandre Mazzia at his highly acclaimed restaurant in Marseilles. His daily challenge is not lack of inspiration, but to filter the massive influx of ideas that runs through his head. He's meticulous and precise in his food crafting, which covers both an excellent taste and a mesmerising beauty on the plate.
Laura teams up with Chef Jack Ingram, cooking Tommy Ruffs with apple, beetroot and cucumber on the banks of the River Torrens. Mike cooks Vietnamese fish skewers in the market kitchen.
Hayden explores Western Sydney, starting with a Filipino food exploration alongside the wonderful Luisa Brimble, culminating in a mouth-watering charcoal roasted pig.
The season finishes in the far north-west of Australia in the beautiful town of Broome, exploring the unique creole cuisine that started with the mix of cultures that settled to work in the booming pearling industry. In the backyards and kitchens of old Broome, Maeve discovers the diversity of the local Indigenous food, with dishes as varied as chilli mud crab, satay, pearl meat ceviche and a simp
Adam is joined in the kitchen by chef Darren Roberston and commentator Jelena Dokic to cook with two classic ingredients: chicken and rice.
Chef Ramsay explores the rugged landscape of Portugal. He'll need to roll up his sleeves and bring his A-game in order to beat local chef, Kiko Martins, in an epic feast for the Mayor of Nazare.
There are a few tips for making restaurant-quality dumplings at home, from working the meat to create a springy texture, to cooking them just right. Victor shares his secrets to create delicious, foolproof dumplings.
Tomatoes are one of Ina's favourite ingredients, and they star in her easy Provencal lamb that has a real wow factor, as well as her over-the-top good penne arrabiata, the spiciest pasta in town. Ina uses canned and crushed in her updated stewed lentils and tomatoes, and beautiful heirloom tomatoes speak for themselves in tomatoes and burrata with garlic toast.
Mary shows us how to recreate Italian-American classics: stuffed banana peppers filled with beef and sausage, herby tomato passata sauce, tiramisu, and rich and creamy fettucine alfredo.
Giada hosts a St Patrick's Day party, offering her spin on traditional Irish dishes. Guests will feast on hearty lamb and red wine stew, mashed Yukon gold potatoes with savoy cabbage, plus a smoked salmon crudo with creamy cucumbers. For dessert, Giada serves a rich chocolate stout torta made with Guinness beer.
In Iqaluit, Chuck experiences Ptarmigan hunting and visits Qajuqturvik centre.
As the building of his new house on Fat Pig Farm gets underway, Matthew sets about improving other areas of the farm in preparation for his new farm-to-table restaurant. Produce needs to be sourced, the vegetable garden needs a major overhaul - but at the moment, there is a lot more money going out the door than coming in.
Gok Wan has got the perfect recipes that won't leave you feeling stuffed. Ingenious phoenix rolls straight out of the 1980s, the classic mouth-watering yuk sung and curry puffs inspired by travels to Singapore will leave you wanting more.
Jamie takes two British favourites - a curry and a Sunday roast - and mashes them together to make his Empire lamb, while Jimmy builds a DIY smoker and serves up a smorgasbord of treats. Chris Moyles pops in to cook his favourite New York-style pizza, and the boys head back home to Essex to revive a long-lost pud from Colchester.
Learn how to make mouth-watering yee sang. Victor has a few tricks for slicing the perfect julienne at home, as well as some presentation tips to make your salad a showstopper.
We'll visit the wonderful city of Paris and one of the newly opened restaurants of Eric Trochon: Solstice, an informal yet elegant restaurant, awarded with a Michelin star. We'll get to know about Trochon's passion for not yet well-known ingredients, such as all sorts of new radishes, their care for pairing with excellent natural wines, and the importance of sauce in the French cuisine.
We visit star chef Pascal Barbot, who became independent at age 27. Reservations at his two-star Michelin restaurant Astrance are booked months ahead. Pascal is truly passionate about cooking and puts emphasis on perfection in everything that he and his team does. He loves surprises and also offers his customers this delight, with his surprise menu. In this episode, we'll get to know him and also
Mike treats guest David Mann to BBQ spiced cauliflower with tahini yoghurt. Matt is with Maddy Campbell from Theo's Social Club preparing anchovy toast.
Hayden is back in Sydney to meet with Aunty Margret Campbell to explore Indigenous history, then learns about growing microgreens in a car park!
This series is a celebration of exquisite French cuisine in all its delicious complexity. Presented by Maeve O'Meara, the series follows renowned Sydney chef Guillaume Brahimi on a personal journey back to France, the country of his birth. Together, they visit many of France's top kitchens and track down the finest food and wine the country has to offer.
The search for the ultimate steak recipes ends now, as chef Khanh Nguyen and Bush Tukka Woman Samantha Martin join Adam to share their great steaks.
Prue welcomes her pal, Sandi Toksvig into her kitchen to cook two recipes from a 1920s pamphlet and with the help of husband John, Prue whips up a yoghurt-based dinner-party dessert.
After cooking up a delicious fish stew on the banks of the canal, James hops aboard a boat and tastes a traditional cuttlefish lunch.
What does a chef eat when he's at home? For Victor it's claypot rice. It's a one-pot dish that's soft, crispy, chewy and savoury all in one. Victor talks through which claypot is best to use, and how you can achieve fluffy rice plus a crispy bottom layer without burning.
It's double the fun as couples take turns hosting their own dinner parties and grading each other, battling for the title of best host and the chance to win a grand cash prize.
Kenneth Rodriguez shows Yasmin the secret to Filipino donuts known as Pandan Tamakonsi, and shares his inspiration for creating unique Filipino flavours.
The search for the ultimate steak recipes ends now, as chef Khanh Nguyen and Bush Tukka Woman Samantha Martin join Adam to share their great steaks.
The 1980s are making a comeback, as Simon and Maggie celebrate the time when Aussie food came of age and the work of three very special cooks: Gay Bilson, Tony Bilson, and Janni Kyritsis.
Joining Jamie and Jimmy in the kitchen is one of Britain's favourite comedians, Rob Beckett, who takes centre-stage for an evening of great food and nonstop banter. Rob's perfect night out is 'duck on tap' at an all-you-can-eat Chinese buffet. Jamie also serves up a beautiful, comforting chicken and mushroom pie, while Jimmy spices up weekend snacks with his potato spirals and stuffed jalapenos wr
Things are heating up on the pier as Mel B joins Jamie and Jimmy for some spicy Caribbean cooking. The boys have tracked down Mel B's grandmother on the island of Nevis to get the exact recipe that Grandma Iris used to make for Carnival. Together they recreate the most incredible curry chicken, rice and peas, and Mel discovers just how much love went into Grandma's recipe.
Prue welcomes her pal, Sandi Toksvig into her kitchen to cook two recipes from a 1920s pamphlet and with the help of husband John, Prue whips up a yoghurt-based dinner-party dessert.