Laura faces the challenge of cooking a family meal for 20 dollars. With help from market traders, she makes a delicious Olive & Lemon Roast Chicken within budget.

Paul takes part in a species eradication program, but it's not your average day out weeding: this method goes to new heights. As a way of celebrating the talent, artists, and producers in the area, Paul hosts a huge field day on the farm. Paul proves he's not afraid to strip down for fashion before wowing the crowd with a special tribute that sums up his last three years in Tilba.

Cue the drum roll because chef Mark Olive, comedian Shiralee Hood and Adam are in the kitchen cooking with a cheap and delicious cut - the chicken drumstick.

To finish the season with a sweet touch, Kirsten gets festive with a spectacular chocolate trifle recipe.

It's the last episode in the series of Off Duty Chef so Mark is pulling out the stops with some of his top-shelf recipes.

Jamie makes sticky toffee pudding with his mum Sally, rustles up a comfort food with the perfect steak and onion sandwich, and cooks an Italian classic: osso buco with saffron risotto.

In north Surrey, 31-year-old drum tutor Rob is hoping his Thai-tastic menu will impress his guests and snare him the prize, as well as impressing the object of his affections, Petrina.

In north Surrey, 49-year-old Petrina hopes her experience entertaining on cruise ships gives her the edge. Or will it be her dessert: 'Petrina's Salted Caramel Chocolate Crunch Surprise'?

Cookbook author and wife of Jimmy Barnes, Jane Barnes, and MasterChef judge Jock Zonfrillo are in the kitchen with host Adam Liaw to explore dishes using sour ingredients.

Maggie meets food legend Rick Stein and they discuss the gentle art of cooking fish. Back in the kitchen, Maggie works her magic on an impressive piece of farmed Kingfish, while Simon is inspired to try out one of Rick's recipes, a mouth-watering fish pasty.

Comfort food is loved in America, and today, Lidia shares comfort foods Italians love to make. Beef and potato goulash with sweet Hungarian paprika, country salad, and hazelnut parfait.

An ex-soldier, guest chef Hans Vogels is all about discipline and order when it comes to running his kitchen, while David is a Quanto Basta chef and enjoys creativity and improvisation, meaning you won't ever catch him using a measuring cup. How will these two worlds collide?

To finish the season with a sweet touch, Kirsten gets festive with a spectacular chocolate trifle recipe.

It's the last episode in the series of Off Duty Chef so Mark is pulling out the stops with some of his top-shelf recipes.

Jamie makes sticky toffee pudding with his mum Sally, rustles up a comfort food with the perfect steak and onion sandwich, and cooks an Italian classic: osso buco with saffron risotto.

In north Surrey, 31-year-old drum tutor Rob is hoping his Thai-tastic menu will impress his guests and snare him the prize, as well as impressing the object of his affections, Petrina.

In north Surrey, 49-year-old Petrina hopes her experience entertaining on cruise ships gives her the edge. Or will it be her dessert: 'Petrina's Salted Caramel Chocolate Crunch Surprise'?

Cookbook author and wife of Jimmy Barnes, Jane Barnes, and MasterChef judge Jock Zonfrillo are in the kitchen with host Adam Liaw to explore dishes using sour ingredients.

Maggie meets food legend Rick Stein and they discuss the gentle art of cooking fish. Back in the kitchen, Maggie works her magic on an impressive piece of farmed Kingfish, while Simon is inspired to try out one of Rick's recipes, a mouth-watering fish pasty.

Comfort food is loved in America, and today, Lidia shares comfort foods Italians love to make. Beef and potato goulash with sweet Hungarian paprika, country salad, and hazelnut parfait.

An ex-soldier, guest chef Hans Vogels is all about discipline and order when it comes to running his kitchen, while David is a Quanto Basta chef and enjoys creativity and improvisation, meaning you won't ever catch him using a measuring cup. How will these two worlds collide?

Spencer chars some sweet lobster tails and dunks them into a bath of curried butter and then brings on a big bowl of yum with his grilled tropical fruit Eton mess.

Aun Koh navigates the tightly packed city of Hong Kong to uncover a snake dish and a secret custard called the Egg Opera. He discovers invisible cocktails through the hidden bar scene.

Andrew dives into the fairytale-like city of Zagreb, Croatia. The city's cuisine has a meat-centric menu and celebrates iconic dishes like porky kotlovina, tender veal cheeks, and savoury stuffed peppers.

Antonia Lofaso helps Selena whip up her first seafood tostada. While Selena is a shrimp-peeling natural, she and the octopus may have creative differences.

Coffee and chocolate are sure to perk you up. Join Ainsley as he shows how to use them in both sweet and savoury dishes, starting with a quick and easy one pot that is sure to warm you up.

Kylie Javier Ashton, Sydney multi-award-winning restaurant manager, makes a refreshing cocktail based on a childhood favourite, called Melon.

Jamie tackles a few unusual recipes with chocolate at its core.

Justine whips up Spicy Tuna Tarte Rice Crackers, an easy, juicy Lamb Shank Ragu with Egg Fettuccine and a Malaysian inspired Potato Salad.

Laura faces the challenge of cooking a family meal for 20 dollars. With help from market traders, she makes a delicious Olive & Lemon Roast Chicken within budget.

Maggie meets food legend Rick Stein and they discuss the gentle art of cooking fish. Back in the kitchen, Maggie works her magic on an impressive piece of farmed Kingfish, while Simon is inspired to try out one of Rick's recipes, a mouth-watering fish pasty.

Comfort food is loved in America, and today, Lidia shares comfort foods Italians love to make. Beef and potato goulash with sweet Hungarian paprika, country salad, and hazelnut parfait.

Cue the drum roll because chef Mark Olive, comedian Shiralee Hood and Adam are in the kitchen cooking with a cheap and delicious cut - the chicken drumstick.

To finish the season with a sweet touch, Kirsten gets festive with a spectacular chocolate trifle recipe.

It's the last episode in the series of Off Duty Chef so Mark is pulling out the stops with some of his top-shelf recipes.

It's the second day of the competition and the turn of hairdresser Simon. He's hoping a tried and tested, healthy menu will impress the group and help bag him the prize. However, not all the guests are convinced that the healthy way is the best way for a dinner party.

From Florence to Toronto, guest Nicholas Madella, aka Buba, travelled from Italy to help David start his aperitivo bar, David Rocco Bar Aperitivo. Together, they come up with fun aperitivo snacks that go great with cocktails for the new bar.

Spencer Watts is inspired to embrace big, big food for a big big barbecue feast. He makes jumbo turkey legs with sticky molasses and sweet brown sugar mop. Then monster broccoli heads covered in a fresh chimichurri butter. He brings a little char and smoke to a twist on grilled bruschetta with soft Burrata cheese.

Jimmy visits the bustling Rapid Creek markets and it's abuzz with activity from the produce growers, food stalls, and locals doing their weekly shop. After the markets Jimmy heads south to Humpty Doo, 40km from Darwin to meet Muy Keav.

From peasant food to royal snacks, Andrew reveals what makes the food scene in Krakow, Poland, so delicious. The city's edible symbols take the form of pierogis, hearty stuffed cabbage rolls and whole-roasted pork knuckle.

'Golden girl of wellness' Candice Kumai heats up Selena's kitchen with her Japanese grandmother's special spicy miso ramen recipe, infused with a health-forward California twist. Next, while they talk girl power, boys, and finding love in quarantine, Selena tries not to burn dessert: matcha chocolate chip cookies. Yum!

In his kitchen, Ainsley has some delicious dishes made even more special with a dash of coffee or chocolate. Starting with an Italian classic, a caponata served with fennel and cacao rubbed pork.

Chef Adam Hall, founder of Kanin Project, plates up a classic Australian breakfast, eggs benedict, with a Filipino vegetarian twist.

Jamie invites his mother-in-law and her friends round to watch the Wimbledon men's final on TV, and treats them to a big summer feast.

Frank Cammorra, the chef and owner of MoVida, helps Justine make the perfect Party Paella. Justine makes some yummy chicken Kataifi Parcels and then Jackie M drops by to show us a mouthwatering Laksa.

Vegetable farmer Catherine Velisha joins Mike in the Market Kitchen while he makes a classic Caesar Salad.

You can almost smell the ocean as Rick strolls with his dog along the Cornish shore, joins fishermen on their quest for a catch, and chooses the freshest ingredients for his simple, exquisitely flavoured recipes.

Silvia starts by detailing the best way to stock an Italian pantry, proving that when a pantry is well stocked, you only need a few fresh ingredients to create simple yet memorable meals.

We are creating the ultimate grand finale for a dinner party. Adam, musician Satu Vanska and chef Adam D'Sylva are bringing some impressive desserts to the kitchen.

Marcus' time in Saint Remy is nearly at an end. During his trip, he's been a sous-chef, been run over by goats, searched for snails and steered a combine harvester.

Nadiya creates a spectacular dinner party centrepiece: a roast leg of lamb with jewelled couscous, pomegranate seeds, preserved lemons, and pine nuts.

Hugh's Three Good Things goes rummaging around in the store cupboard and for this episode pulls out rice.

Gary Mehigan gets a taste of opulence from a Marwari kitchen; what will Gary cook for a host of women who love their food?

It's the final night in north Surrey, hosted by Giovanni who wants to fly the flag for Sicily with family-inspired recipes. But a tagliatelle tragedy leaves him with Parmesan on his face.

This week we're in Leeds, and up first is 40-year-old nursing manager Sarah, who's taken inspiration from her husband's Middle Eastern heritage to wow her guests with a Turkish fusion menu.

Banksia Hotel's chef Colin Fassnidge and the owner of Eastwood's Deli and Cooking School, Kelly Eastwood, drop by to cook and create some bitter-inspired dishes with host Adam Liaw.

Maggie and Simon dish up a bit of mango madness with two tropical-inspired dishes that showcase the unique flavours of green, unripe mangoes. Maggie then whips up a 'sandwich' using delicate puff pastry and a bitey cheddar balanced with sweet quince paste, while Simon has spectacular success with twice baked goat cheese souffles.

Lidia makes stress-free dishes; marinated mushrooms that can be part of an antipasto spread or as a nibble with drinks, vin brule an Italian version of mulled wine, and turkey breast with apricots.

From Florence to Toronto, guest Nicholas Madella, aka Buba, travelled from Italy to help David start his aperitivo bar, David Rocco Bar Aperitivo. Together, they come up with fun aperitivo snacks that go great with cocktails for the new bar.

Marcus' time in Saint Remy is nearly at an end. During his trip, he's been a sous-chef, been run over by goats, searched for snails and steered a combine harvester.

Nadiya creates a spectacular dinner party centrepiece: a roast leg of lamb with jewelled couscous, pomegranate seeds, preserved lemons, and pine nuts.

Hugh's Three Good Things goes rummaging around in the store cupboard and for this episode pulls out rice.

Gary Mehigan gets a taste of opulence from a Marwari kitchen; what will Gary cook for a host of women who love their food?

It's the final night in north Surrey, hosted by Giovanni who wants to fly the flag for Sicily with family-inspired recipes. But a tagliatelle tragedy leaves him with Parmesan on his face.

This week we're in Leeds, and up first is 40-year-old nursing manager Sarah, who's taken inspiration from her husband's Middle Eastern heritage to wow her guests with a Turkish fusion menu.

Banksia Hotel's chef Colin Fassnidge and the owner of Eastwood's Deli and Cooking School, Kelly Eastwood, drop by to cook and create some bitter-inspired dishes with host Adam Liaw.

Maggie and Simon dish up a bit of mango madness with two tropical-inspired dishes that showcase the unique flavours of green, unripe mangoes. Maggie then whips up a 'sandwich' using delicate puff pastry and a bitey cheddar balanced with sweet quince paste, while Simon has spectacular success with twice baked goat cheese souffles.

Lidia makes stress-free dishes; marinated mushrooms that can be part of an antipasto spread or as a nibble with drinks, vin brule an Italian version of mulled wine, and turkey breast with apricots.

From Florence to Toronto, guest Nicholas Madella, aka Buba, travelled from Italy to help David start his aperitivo bar, David Rocco Bar Aperitivo. Together, they come up with fun aperitivo snacks that go great with cocktails for the new bar.

Spencer Watts is inspired to embrace big, big food for a big big barbecue feast. He makes jumbo turkey legs with sticky molasses and sweet brown sugar mop. Then monster broccoli heads covered in a fresh chimichurri butter. He brings a little char and smoke to a twist on grilled bruschetta with soft Burrata cheese.

Jimmy visits the bustling Rapid Creek markets and it's abuzz with activity from the produce growers, food stalls, and locals doing their weekly shop. After the markets Jimmy heads south to Humpty Doo, 40km from Darwin to meet Muy Keav.

From peasant food to royal snacks, Andrew reveals what makes the food scene in Krakow, Poland, so delicious. The city's edible symbols take the form of pierogis, hearty stuffed cabbage rolls and whole-roasted pork knuckle.

'Golden girl of wellness' Candice Kumai heats up Selena's kitchen with her Japanese grandmother's special spicy miso ramen recipe, infused with a health-forward California twist. Next, while they talk girl power, boys, and finding love in quarantine, Selena tries not to burn dessert: matcha chocolate chip cookies. Yum!

In his kitchen, Ainsley has some delicious dishes made even more special with a dash of coffee or chocolate. Starting with an Italian classic, a caponata served with fennel and cacao rubbed pork.

Chef Adam Hall, founder of Kanin Project, plates up a classic Australian breakfast, eggs benedict, with a Filipino vegetarian twist.

Jamie invites his mother-in-law and her friends round to watch the Wimbledon men's final on TV, and treats them to a big summer feast.

Frank Cammorra, the chef and owner of MoVida, helps Justine make the perfect Party Paella. Justine makes some yummy chicken Kataifi Parcels and then Jackie M drops by to show us a mouthwatering Laksa.

Vegetable farmer Catherine Velisha joins Mike in the Market Kitchen while he makes a classic Caesar Salad.

Maggie and Simon dish up a bit of mango madness with two tropical-inspired dishes that showcase the unique flavours of green, unripe mangoes. Maggie then whips up a 'sandwich' using delicate puff pastry and a bitey cheddar balanced with sweet quince paste, while Simon has spectacular success with twice baked goat cheese souffles.

Lidia makes stress-free dishes; marinated mushrooms that can be part of an antipasto spread or as a nibble with drinks, vin brule an Italian version of mulled wine, and turkey breast with apricots.

We are creating the ultimate grand finale for a dinner party. Adam, musician Satu Vanska and chef Adam D'Sylva are bringing some impressive desserts to the kitchen.

Marcus' time in Saint Remy is nearly at an end. During his trip, he's been a sous-chef, been run over by goats, searched for snails and steered a combine harvester.

Nadiya creates a spectacular dinner party centrepiece: a roast leg of lamb with jewelled couscous, pomegranate seeds, preserved lemons, and pine nuts.

It's the third night of the competition in the North East and nurse Sophie's turn to host. She's hoping her fake-away fast food menu and her kid's party theme will let her guests unleash their inner children and win her the prize.

If you could decide on one last dish, what would it be? With the help of David's daughters, Emma and Giorgia, the Rocco family cook up their all-time favourite meals.

Let's brunch. Spencer makes sinfully good grilled brioche French toast kebabs drizzled in bourbon maple icing and flame seared, coffee rubbed steak tacos with grilled pepper scrambled eggs.

The dry season in the Top End is a time for festivals, and one of the most popular is Glenti, a Greek cultural festival. Jimmy meets some of the Greek community preparing food for the event and learns to make the Greek speciality - dolmades.

Andrew spotlights the glamorous desert oasis of Palm Springs, CA. The sunny resort city features new and iconic eateries serving up dishes like grilled rib eye and composed bone marrow butter, the popular reuben stacker and the classic date milkshake.

Selena teams up with the godfather of the modern food truck movement, Roy Choi, to make some dangerously delicious Korean BBQ breakfast tacos and Hawaiian malasadas. As Roy masterfully incorporates Selena's suggestions into his recipes in real-time, a surprise guest pops in to cheer Chef Gomez on.

This episode, nuts and seeds take centre stage in all Ainsley's dishes. He kicks things off with a dish from his travels, trofie pasta with a pistachio and mint pesto.

Renowned cookbook photographer Louisa Brimble shares her smoky version of bicol express, a classic dish from her hometown in the Philippines.

Jamie puts together a farewell dinner for his friend, who is travelling for a year.

In today's show Justine bakes up some Rockefeller Oysters and tempts us with her juicy Fried Chicken and Cream Cheese Chocolate Brownies.

Wine expert Adam Walls pairs wines for Mike's first dish, Crumbed Veal Cutlets.

Rick's recipes range from the very simple to the complex, but one of his greatest pleasures is cooking simple fish dishes on a warm Cornish coast.

Silvia shares her family's most cherished meals, starting with her Nonna's Sunday lunch spectacular: a rich sausage stew served at the table over a giant bed of soft polenta.

The one and only Maggie Beer joins baker Natalie Paull and Adam in the kitchen to make dishes using produce from the vine.

Ainsley is joined by chefs Genevieve Taylor and Nico Reynolds in Bristol for a light-hearted cooking contest in the National Trust estate's stunning kitchen garden.

Nico is making three crowd-pleasing dishes that will help you mix up your repertoire, while keeping even the fussiest eaters happy.

Chef Dale Talde shows how he does Sunday up right as he grills up some Vietnamese Brisket with Rice Noodles, Crispy Swordfish Summer Rolls and tops it all off with some tasty Soju Floats.

It's day two of the competition in Leeds, and wannabe clairvoyant Janet is hoping her ghoulish themed dinner party will bag her top spot. Will the fright night theme be enough?

It's day three in Leeds and record label owner Phil is hoping to bat off the competition with his seventies rock-themed menu. Will gags and giggles be enough to bag him the prize?

Host Adam Liaw invites Uccello's Nigel Ward and dessert queen Anna Polyviou to create some salt-inspired dishes.

Maggie loves her herbs and couldn't pass up the opportunity to visit Rob Foster who grows baby, or micro herbs which are 'early' versions of greens or herbs that are intensely flavoured and beautiful to look at. They are usually harvested after seven to fourteen days and though small in size. micros are packed with flavour and nutrients.

Lidia shares some of her all-time favourites - tomato and onion salad alla calabrese, leftover meatball panini, pizza rolls with broccoli rabe and sausage, ricotta, leeks.

If you could decide on one last dish, what would it be? With the help of David's daughters, Emma and Giorgia, the Rocco family cook up their all-time favourite meals.

Ainsley is joined by chefs Genevieve Taylor and Nico Reynolds in Bristol for a light-hearted cooking contest in the National Trust estate's stunning kitchen garden.

Nico is making three crowd-pleasing dishes that will help you mix up your repertoire, while keeping even the fussiest eaters happy.

Chef Dale Talde shows how he does Sunday up right as he grills up some Vietnamese Brisket with Rice Noodles, Crispy Swordfish Summer Rolls and tops it all off with some tasty Soju Floats.

It's day two of the competition in Leeds, and wannabe clairvoyant Janet is hoping her ghoulish themed dinner party will bag her top spot. Will the fright night theme be enough?

It's day three in Leeds and record label owner Phil is hoping to bat off the competition with his seventies rock-themed menu. Will gags and giggles be enough to bag him the prize?

Host Adam Liaw invites Uccello's Nigel Ward and dessert queen Anna Polyviou to create some salt-inspired dishes.

Maggie loves her herbs and couldn't pass up the opportunity to visit Rob Foster who grows baby, or micro herbs which are 'early' versions of greens or herbs that are intensely flavoured and beautiful to look at. They are usually harvested after seven to fourteen days and though small in size. micros are packed with flavour and nutrients.

Lidia shares some of her all-time favourites - tomato and onion salad alla calabrese, leftover meatball panini, pizza rolls with broccoli rabe and sausage, ricotta, leeks.

If you could decide on one last dish, what would it be? With the help of David's daughters, Emma and Giorgia, the Rocco family cook up their all-time favourite meals.

Let's brunch. Spencer makes sinfully good grilled brioche French toast kebabs drizzled in bourbon maple icing and flame seared, coffee rubbed steak tacos with grilled pepper scrambled eggs.

The dry season in the Top End is a time for festivals, and one of the most popular is Glenti, a Greek cultural festival. Jimmy meets some of the Greek community preparing food for the event and learns to make the Greek speciality - dolmades.

Andrew spotlights the glamorous desert oasis of Palm Springs, CA. The sunny resort city features new and iconic eateries serving up dishes like grilled rib eye and composed bone marrow butter, the popular reuben stacker and the classic date milkshake.

Selena teams up with the godfather of the modern food truck movement, Roy Choi, to make some dangerously delicious Korean BBQ breakfast tacos and Hawaiian malasadas. As Roy masterfully incorporates Selena's suggestions into his recipes in real-time, a surprise guest pops in to cheer Chef Gomez on.

This episode, nuts and seeds take centre stage in all Ainsley's dishes. He kicks things off with a dish from his travels, trofie pasta with a pistachio and mint pesto.

Renowned cookbook photographer Louisa Brimble shares her smoky version of bicol express, a classic dish from her hometown in the Philippines.

Jamie puts together a farewell dinner for his friend, who is travelling for a year.

In today's show Justine bakes up some Rockefeller Oysters and tempts us with her juicy Fried Chicken and Cream Cheese Chocolate Brownies.

Wine expert Adam Walls pairs wines for Mike's first dish, Crumbed Veal Cutlets.

Maggie loves her herbs and couldn't pass up the opportunity to visit Rob Foster who grows baby, or micro herbs which are 'early' versions of greens or herbs that are intensely flavoured and beautiful to look at. They are usually harvested after seven to fourteen days and though small in size. micros are packed with flavour and nutrients.

Lidia shares some of her all-time favourites - tomato and onion salad alla calabrese, leftover meatball panini, pizza rolls with broccoli rabe and sausage, ricotta, leeks.

The one and only Maggie Beer joins baker Natalie Paull and Adam in the kitchen to make dishes using produce from the vine.

Ainsley is joined by chefs Genevieve Taylor and Nico Reynolds in Bristol for a light-hearted cooking contest in the National Trust estate's stunning kitchen garden.

It's the fourth night in the North East and sexual health nurse Jade is throwing a Wild West-themed party in a bid to rope her the money.

If you could decide on one last dish, what would it be? With the help of David's daughters, Emma and Giorgia, the Rocco family cook up their all-time favourite meals.

Spencer's feeling spicy! He makes a chickpea salad with charred halloumi and a cumin vinaigrette. He dresses humble cauliflower in a buttery sumac spice rub, and whips up with two dipping sauces.

The Top End of Australia has some of the best, freshest seafood in the country and Jimmy explains why. At one of Darwin's wharfs, Jimmy meets self-taught chef Rachael Ciesolka, who shows Jimmy how to cook her signature lemon citrus mud crab dish.

Andrew explores Santa Fe, a town intent on preserving its storied culture. Native American, Spanish and Mexican traditions converge to form mouth-watering dishes like slow-roasted carne adovada, chile rellenos and light-as-air sopapillas.

Selena bows down to two iconic chefs who've been behind many, many dinners in her life: restaurateurs, authors, and BFFs Jon and Vinny.

A veggie-packed diet is a great way to feel good. Ainsley is working through the veg patch and making dishes filled with tasty vegetables. His first dish is a Harriott house favourite.

Chef and owner of Canberra's Lolo and Lola's, Kim Cudia-Prieto cooks a specialty dish called Kinamatisan Manok using classic ingredients that are local to her hometown.

Jamie prepares a meal to remember for a friend's wedding day. Recipes include antipasto platters, baked salmon, salsa verde, and summer berries with mascarpone cream.

Today Justine teaches us how to make the tastiest Spinach and Bacon Omelette, some quirky Spare Ribs and how to make your own Caramello Cream filled Chocolate Cakes.

Mike starts with a Rhubarb Crumble Cake topped with ginger-infused whipped cream. Laura assists Karen Chan with her mystery box, resulting in Char Kway Teow.

You can almost smell the ocean as Rick strolls with his dog along the Cornish shore, joins fishermen on their quest for a catch, and chooses the freshest ingredients for his simple, exquisitely flavoured recipes.

Nothing Silvia makes will be measured or mixed with kitchen appliances; it's all hands on, starting with delicious mini pizzas made from leftover bread, and a delicate prawn and lemon risotto.

It is a race against the clock to make dishes in just 10 minutes. And in the kitchen, Adam, actor Aaron Fa'Aoso and chef Nina Huynh are facing the timer.

The Hairy Bikers are back on the road searching for wonderful seasonal ingredients to create a festive banquet to thank all those who've helped Dave throughout his recent struggles.

Dame Mary Berry knows a thing or two about cooking up a Festive Feast and this year she's sharing her cooking skills with novice cooks, cousins James, Jack and Leah, who want to throw a great feast.

It's night four of the competition in Leeds and painter/decorator - and Michael Buble impersonator Alex is hoping to top the leader board with a cruise-themed menu from around the world.

It's the final day of the competition in Leeds and bridal shop owner Abbi is hoping to woo her guests with a wedding themed party. Can the amorous atmosphere help Abbi win the grand?

Cookbook author Analiese Gregory and Monday Morning Cooking Club's Natanya Eskin join host Adam Liaw to recreate their favourite sweet dishes.

After trying a jackfruit curry on a recent trip to Darwin, Simon was inspired to use this remarkable fruit in a biryani, an exquisite combination of rice, jackfruit, herbs, and spices.

Lidia loves entertaining, she shares recipes that are fit for any Italian dinner party - cannellini and pancetta bruschetta, and a hearty pol meal, beef and root vegetables braised in red wine.

If you could decide on one last dish, what would it be? With the help of David's daughters, Emma and Giorgia, the Rocco family cook up their all-time favourite meals.

The Hairy Bikers are back on the road searching for wonderful seasonal ingredients to create a festive banquet to thank all those who've helped Dave throughout his recent struggles.

Dame Mary Berry knows a thing or two about cooking up a Festive Feast and this year she's sharing her cooking skills with novice cooks, cousins James, Jack and Leah, who want to throw a great feast.

It's night four of the competition in Leeds and painter/decorator - and Michael Buble impersonator Alex is hoping to top the leader board with a cruise-themed menu from around the world.

It's the final day of the competition in Leeds and bridal shop owner Abbi is hoping to woo her guests with a wedding themed party. Can the amorous atmosphere help Abbi win the grand?

Cookbook author Analiese Gregory and Monday Morning Cooking Club's Natanya Eskin join host Adam Liaw to recreate their favourite sweet dishes.

After trying a jackfruit curry on a recent trip to Darwin, Simon was inspired to use this remarkable fruit in a biryani, an exquisite combination of rice, jackfruit, herbs, and spices.

Lidia loves entertaining, she shares recipes that are fit for any Italian dinner party - cannellini and pancetta bruschetta, and a hearty pol meal, beef and root vegetables braised in red wine.

If you could decide on one last dish, what would it be? With the help of David's daughters, Emma and Giorgia, the Rocco family cook up their all-time favourite meals.

Spencer's feeling spicy! He makes a chickpea salad with charred halloumi and a cumin vinaigrette. He dresses humble cauliflower in a buttery sumac spice rub, and whips up with two dipping sauces.

The Top End of Australia has some of the best, freshest seafood in the country and Jimmy explains why. At one of Darwin's wharfs, Jimmy meets self-taught chef Rachael Ciesolka, who shows Jimmy how to cook her signature lemon citrus mud crab dish.

Andrew explores Santa Fe, a town intent on preserving its storied culture. Native American, Spanish and Mexican traditions converge to form mouth-watering dishes like slow-roasted carne adovada, chile rellenos and light-as-air sopapillas.

Selena bows down to two iconic chefs who've been behind many, many dinners in her life: restaurateurs, authors, and BFFs Jon and Vinny.

A veggie-packed diet is a great way to feel good. Ainsley is working through the veg patch and making dishes filled with tasty vegetables. His first dish is a Harriott house favourite.

Chef and owner of Canberra's Lolo and Lola's, Kim Cudia-Prieto cooks a specialty dish called Kinamatisan Manok using classic ingredients that are local to her hometown.

Jamie prepares a meal to remember for a friend's wedding day. Recipes include antipasto platters, baked salmon, salsa verde, and summer berries with mascarpone cream.

Today Justine teaches us how to make the tastiest Spinach and Bacon Omelette, some quirky Spare Ribs and how to make your own Caramello Cream filled Chocolate Cakes.

Mike starts with a Rhubarb Crumble Cake topped with ginger-infused whipped cream. Laura assists Karen Chan with her mystery box, resulting in Char Kway Teow.

After trying a jackfruit curry on a recent trip to Darwin, Simon was inspired to use this remarkable fruit in a biryani, an exquisite combination of rice, jackfruit, herbs, and spices.

Lidia loves entertaining, she shares recipes that are fit for any Italian dinner party - cannellini and pancetta bruschetta, and a hearty pol meal, beef and root vegetables braised in red wine.

It is a race against the clock to make dishes in just 10 minutes. And in the kitchen, Adam, actor Aaron Fa'Aoso and chef Nina Huynh are facing the timer.

The Hairy Bikers are back on the road searching for wonderful seasonal ingredients to create a festive banquet to thank all those who've helped Dave throughout his recent struggles.

Bidders shell out big money for the largest white truffle of the season, in a unique auction that mixes philanthropy with gourmet pursuit. This auction is also critical to the economy of Alba, Italy.

Tokyo's wholesale fish market, Toyosu, rings in 2019 with the auction of the world's most expensive fish. We witness the hardship that fishermen face as the prized bluefin tuna becomes scarce.

Join Ainsley and friends for some festive fun in this special episode of Ainsley's Christmas Good Mood Food. Ainsley and pal Olly Smith get the fun started with canapes and cocktails.

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

Jamie is determined to make this Christmas amazing. His place is full of decorations and he enthusiastically bounds through a special of brilliant ideas and shows us the most sumptuous and delicious recipes.

Curtis meets up with local fisherman, Justin Lee, to do some spearfishing off the coast of Kona. He entrenches himself in the family culture of the islands, where he helps cook the caught fish.

In this episode, Tom Kerridge travels to Vermont and learns how combining local food tradition with 21st-century innovation can have surprisingly tasty results.

Baking isn't all about breads and cakes as Lorraine shows in tonight's episode.

Travelling to mountainous Da Lat and bustling Ho Chi Minh City, Luke enthuses about the street food, learns about a ground-breaking approach to farming and meets with artistic Australians.

Hugh looks back on his experiences of bagging 'one for the pot', whether it's the rabbits that are eating his lettuces - transformed into 'bunny burgers' for the local farmers' market, or a roe deer, which he spit roasts for a local wedding feast.

Hugh reflects that sharing fresh, locally grown, seasonal produce with both family and friends has become the cornerstone of the River Cottage experience.

Hugh Fearnley-Whittingstall leaves the comfort of River Cottage to change the way we fish, both here and abroad.

Rick Stein arrives in the royal state of Rajasthan, the land of the kings. The majority of Rajasthanis are serious meat eaters with dishes like Junglee Maas, a perfect combination of meat, chillies, and spices. Mostly desert, this region is very different from Rick's next destination, the state of Himachal Pradesh, nestled on the foothills of the Western Himalayas.

Tony travels to Israel, the West Bank and Gaza where he'll spend time meeting chefs, home cooks, writers and amateur foodies to find out more about the food culture in these places.

While Paul is away, Harrison is left to manage the farm, and it's not all plain sailing. There's a sweet surprise ready for harvest that's been brewing for over a year. Paul rises to the challenge at a community event that makes him sweat for his supper. Does he have what it takes to make the local footy team?

Join Ainsley and friends for some festive fun in this special episode of Ainsley's Christmas Good Mood Food. Ainsley and pal Olly Smith get the fun started with canapes and cocktails.

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

Jamie is determined to make this Christmas amazing. His place is full of decorations and he enthusiastically bounds through a special of brilliant ideas and shows us the most sumptuous and delicious recipes.

Curtis meets up with local fisherman, Justin Lee, to do some spearfishing off the coast of Kona. He entrenches himself in the family culture of the islands, where he helps cook the caught fish.

In this episode, Tom Kerridge travels to Vermont and learns how combining local food tradition with 21st-century innovation can have surprisingly tasty results.

Baking isn't all about breads and cakes as Lorraine shows in tonight's episode.

Travelling to mountainous Da Lat and bustling Ho Chi Minh City, Luke enthuses about the street food, learns about a ground-breaking approach to farming and meets with artistic Australians.

Tony travels to Israel, the West Bank and Gaza where he'll spend time meeting chefs, home cooks, writers and amateur foodies to find out more about the food culture in these places.

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

Hugh looks back on his experiences of bagging 'one for the pot', whether it's the rabbits that are eating his lettuces - transformed into 'bunny burgers' for the local farmers' market, or a roe deer, which he spit roasts for a local wedding feast.

Hugh reflects that sharing fresh, locally grown, seasonal produce with both family and friends has become the cornerstone of the River Cottage experience.

Hugh Fearnley-Whittingstall leaves the comfort of River Cottage to change the way we fish, both here and abroad.

John Rivera, chef de partie and founder of Melbourne's Filipino ice cream chain Kariton Sorbetes, shares his recipe for Filipino-inspired sausage rolls with banana ketchup.

Rick Stein arrives in the royal state of Rajasthan, the land of the kings. The majority of Rajasthanis are serious meat eaters with dishes like Junglee Maas, a perfect combination of meat, chillies, and spices. Mostly desert, this region is very different from Rick's next destination, the state of Himachal Pradesh, nestled on the foothills of the Western Himalayas.

While Paul is away, Harrison is left to manage the farm, and it's not all plain sailing. There's a sweet surprise ready for harvest that's been brewing for over a year. Paul rises to the challenge at a community event that makes him sweat for his supper. Does he have what it takes to make the local footy team?

Join Ainsley and friends for some festive fun in this special episode of Ainsley's Christmas Good Mood Food. Ainsley and pal Olly Smith get the fun started with canapes and cocktails.

Jamie is determined to make this Christmas amazing. His place is full of decorations and he enthusiastically bounds through a special of brilliant ideas and shows us the most sumptuous and delicious recipes.

Curtis meets up with local fisherman, Justin Lee, to do some spearfishing off the coast of Kona. He entrenches himself in the family culture of the islands, where he helps cook the caught fish.

In this episode, Tom Kerridge travels to Vermont and learns how combining local food tradition with 21st-century innovation can have surprisingly tasty results.

Baking isn't all about breads and cakes as Lorraine shows in tonight's episode.

Travelling to mountainous Da Lat and bustling Ho Chi Minh City, Luke enthuses about the street food, learns about a ground-breaking approach to farming and meets with artistic Australians.

Hugh Fearnley-Whittingstall leaves the comfort of River Cottage to change the way we fish, both here and abroad.

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

Rick Stein arrives in the royal state of Rajasthan, the land of the kings. The majority of Rajasthanis are serious meat eaters with dishes like Junglee Maas, a perfect combination of meat, chillies, and spices. Mostly desert, this region is very different from Rick's next destination, the state of Himachal Pradesh, nestled on the foothills of the Western Himalayas.

Chef Ramsay journeys to Louisiana to learn the secrets of Cajun cooking. He meets Eric Cook - ex-Marine turned celebrated chef - who sends him off to get lost in the marsh and see what he comes back with.

Chef Gordon Ramsay's quest to master the world's most fascinating cuisines lands him on the Indonesian island of Sumatra where he risks his safety and his pride to acquire the ingredients he needs.

Chef Curtis Stone, and his wife, Lindsay Price- Stone are the ultimate dinner party duo. Join them for a holiday party full of merrymaking surrounding time-honoured traditions and heritages.

Tom Kerridge hits America's capital, Washington DC, to hunt down the city's culinary treats. His first stop is Embassy Row on the one day of the year when the embassies' chefs get to show off their national cuisines to visitors.

Chef Alessandro is Italian and loving it. His a'Mare' restaurant at Crown Barangaroo is as the name suggests: by the harbour. While the venue is modern, the service is styled in the old way.

In Bilbao, James visits a huge indoor food market, takes a funicular to a famous steak restaurant, sees how La Carolina is made, and then heads to a winery on a seabed.

In episode 4 we join the preparations for the service station's big birthday celebrating a monumental 50 years of operation.

Rick explores his passion for fresh and unusual salad leaves with a trip around anorganic market garden called Soul Farm, and is inspired to make a radicchio tart.

After a merry visit to a maker of botanical spirits, Rick adds a cheeky nip to his version of the Platinum Pud, the official pudding of our late Queen's Jubilee.

Tony explores the food and natural beauty of Copenhagen, the economic and cultural centre of Denmark. The city is also home to renowned chef Rene Redzepi and his world-famous restaurant, Noma.

All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw.

Using his experience in Canberra, Paul goes back on the road. His first stop is a tiny town of 20 called Morundah who've turned a local pest into a palatable bar snack. Paul heads to Griffith and Narrandera and meets up with inspirational farmers who've reinvented themselves to survive. Can the knowledge he's gained apply to his own patch of paradise in Tilba?

Chef Ramsay journeys to Louisiana to learn the secrets of Cajun cooking. He meets Eric Cook - ex-Marine turned celebrated chef - who sends him off to get lost in the marsh and see what he comes back with.

John Rivera, chef de partie and founder of Melbourne's Filipino ice cream chain Kariton Sorbetes, shares his recipe for Filipino-inspired sausage rolls with banana ketchup.

Chef Gordon Ramsay's quest to master the world's most fascinating cuisines lands him on the Indonesian island of Sumatra where he risks his safety and his pride to acquire the ingredients he needs.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand.

Chef Curtis Stone, and his wife, Lindsay Price- Stone are the ultimate dinner party duo. Join them for a holiday party full of merrymaking surrounding time-honoured traditions and heritages.

Tom Kerridge hits America's capital, Washington DC, to hunt down the city's culinary treats. His first stop is Embassy Row on the one day of the year when the embassies' chefs get to show off their national cuisines to visitors.

Chef Alessandro is Italian and loving it. His a'Mare' restaurant at Crown Barangaroo is as the name suggests: by the harbour. While the venue is modern, the service is styled in the old way.

Tony explores the food and natural beauty of Copenhagen, the economic and cultural centre of Denmark. The city is also home to renowned chef Rene Redzepi and his world-famous restaurant, Noma.

All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw.

Rick explores his passion for fresh and unusual salad leaves with a trip around anorganic market garden called Soul Farm, and is inspired to make a radicchio tart.

After a merry visit to a maker of botanical spirits, Rick adds a cheeky nip to his version of the Platinum Pud, the official pudding of our late Queen's Jubilee.

Using his experience in Canberra, Paul goes back on the road. His first stop is a tiny town of 20 called Morundah who've turned a local pest into a palatable bar snack. Paul heads to Griffith and Narrandera and meets up with inspirational farmers who've reinvented themselves to survive. Can the knowledge he's gained apply to his own patch of paradise in Tilba?

In Bilbao, James visits a huge indoor food market, takes a funicular to a famous steak restaurant, sees how La Carolina is made, and then heads to a winery on a seabed.

All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw.

Chef Ramsay journeys to Louisiana to learn the secrets of Cajun cooking. He meets Eric Cook - ex-Marine turned celebrated chef - who sends him off to get lost in the marsh and see what he comes back with.

John Rivera, chef de partie and founder of Melbourne's Filipino ice cream chain Kariton Sorbetes, shares his recipe for Filipino-inspired sausage rolls with banana ketchup.

Chef Gordon Ramsay's quest to master the world's most fascinating cuisines lands him on the Indonesian island of Sumatra where he risks his safety and his pride to acquire the ingredients he needs.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand.

Chef Curtis Stone, and his wife, Lindsay Price- Stone are the ultimate dinner party duo. Join them for a holiday party full of merrymaking surrounding time-honoured traditions and heritages.

Tom Kerridge hits America's capital, Washington DC, to hunt down the city's culinary treats. His first stop is Embassy Row on the one day of the year when the embassies' chefs get to show off their national cuisines to visitors.

Chef Alessandro is Italian and loving it. His a'Mare' restaurant at Crown Barangaroo is as the name suggests: by the harbour. While the venue is modern, the service is styled in the old way.

In episode 4 we join the preparations for the service station's big birthday celebrating a monumental 50 years of operation.

It's the final day in the North East and the turn of emergency planner James, who's hoping to impress the group with a carefully constructed menu.

Canada has an international reputation for having some of the best ice wine. David and guest Don Ziraldo, co-founder of Inniskillin, discuss the creation of the world-renowned ice wine company while making dishes with it, of course.

The sun is shining and Spencer is cooking delicious grilled food perfect to be served on a bun. He shares his secrets to the perfect grilled veggie burger and sesame meatloaf.

Jimmy heads 500km east of Darwin to the remote Arnhem Land coastal community of Maningrida. He visits Maningrida Wild Foods and goes out harvesting with local landowners for various bush foods that are now sold commercially. Traditional owner Leila Nimbadja shares stories from her childhood and takes Jimmy to hunt for long yam.

Helen visits Melbourne restaurant Shop 225 to taste their authentic Italian gluten-free pizzas, before heading back to the studio to cook cauliflower pizza crust from scratch. Health and wellness expert Luke Hines joins Helen in the kitchen to share his recipe for nutritious bangin' banana and walnut bread.

The great Nancy Silverton helps Selena craft an ambitious vegetable buffet - but before Selena and her friends can dig into the stunning multi-color bounty, a series of hilarious technical difficulties brings Selena's kitchen to its knees.

In this show, Ainsley shows you how herbs and spices can elevate any dish and take it from good to great. He gets things going with a lamb rogan josh packed with flavour.

JC serves up his Filipino national dish, sharing a touching tale of his grandmother's culinary influence. Hear how he uses the dish structure to help him talk about the food.

As a regular customer at their stalls, Jamie decides to invite some Borough Market vendors to dinner, where the meals are made from their own wares. He cooks up a scrumptious Italian mixed roast.

Freshly Picked is back for another season with Simon serving up brand-new tasty recipes.

Mike brings a bit of Spain to the Market Kitchen with his Nduja and Manchego Croquettes.

You can almost smell the ocean as Rick strolls with his dog along the Cornish shore, joins fishermen on their quest for a catch, and chooses the freshest ingredients for his simple, exquisitely flavoured recipes.

Bread is sacred in Italy; it's there at almost every family meal and should never be wasted. Silvia shares three delicious ways to repurpose leftover bread, starting with a rustic orecchiette pasta.

It's a popularity contest in the kitchen as Adam, restaurateur Sharon Salloum and social media cooking star Morgan Hipworth create dishes with high engagement.

A quick trip around Jamie's vegetable garden produces an army of colourful ingredients to make inspired winter salads.

Luke leaves the hustle and bustle of Hanoi behind for the mystical mountains of Sapa. There he prepares some black chicken amongst the local streets. Then he cooks Buffalo for a salad in the busy Sapa markets, and prepares a tofu and tomato dish high up in the rice paddy fields with the most spectacular backdrop.

Stanley Tucci visits Puglia, a region famous for its fragrant olive oil, beautiful vegetables, cheeses, and durum wheat. Despite being such a fertile region, Puglia is also one of Italy's poorest and Tucci discovers how today's spirit of innovation was forged out of hard times.

All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw.

This week's competition is in Kent. First to host is 51-year-old construction site manager and part-time bouncer, Mark, who hopes his night is as much about the party as it is the dinner.

On the second night in Kent, competitive sales assistant Verush is going all out to win by hosting a Czech-themed evening, but one guest compares her pasta to MDF and pastry to leather.

Insight's Kumi Taguchi and Sokyo's Chase Kojima take over the kitchen as they chat and create some umami tasting dishes with host Adam Liaw.

Maggie and Simon work their magic with lamb and cockles. Maggie's a huge fan of Suffolk lamb and she cooks it slowly to keep it tender and succulent before moving on to a Spanish-inspired dish of cockles, chickpeas and blood sausage.

Soups are a delicious and comforting way to warm up especially in winter. The menu today is spicy Italian soup, Calabria's vegetable soup, the perfect simple salad, and butternut squash soup.

Canada has an international reputation for having some of the best ice wine. David and guest Don Ziraldo, co-founder of Inniskillin, discuss the creation of the world-renowned ice wine company while making dishes with it, of course.

A quick trip around Jamie's vegetable garden produces an army of colourful ingredients to make inspired winter salads.

Luke leaves the hustle and bustle of Hanoi behind for the mystical mountains of Sapa. There he prepares some black chicken amongst the local streets. Then he cooks Buffalo for a salad in the busy Sapa markets, and prepares a tofu and tomato dish high up in the rice paddy fields with the most spectacular backdrop.

Stanley Tucci visits Puglia, a region famous for its fragrant olive oil, beautiful vegetables, cheeses, and durum wheat. Despite being such a fertile region, Puglia is also one of Italy's poorest and Tucci discovers how today's spirit of innovation was forged out of hard times.

All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw.

This week's competition is in Kent. First to host is 51-year-old construction site manager and part-time bouncer, Mark, who hopes his night is as much about the party as it is the dinner.

On the second night in Kent, competitive sales assistant Verush is going all out to win by hosting a Czech-themed evening, but one guest compares her pasta to MDF and pastry to leather.

Insight's Kumi Taguchi and Sokyo's Chase Kojima take over the kitchen as they chat and create some umami tasting dishes with host Adam Liaw.

Maggie and Simon work their magic with lamb and cockles. Maggie's a huge fan of Suffolk lamb and she cooks it slowly to keep it tender and succulent before moving on to a Spanish-inspired dish of cockles, chickpeas and blood sausage.

Soups are a delicious and comforting way to warm up especially in winter. The menu today is spicy Italian soup, Calabria's vegetable soup, the perfect simple salad, and butternut squash soup.

Canada has an international reputation for having some of the best ice wine. David and guest Don Ziraldo, co-founder of Inniskillin, discuss the creation of the world-renowned ice wine company while making dishes with it, of course.

The sun is shining and Spencer is cooking delicious grilled food perfect to be served on a bun. He shares his secrets to the perfect grilled veggie burger and sesame meatloaf.

Jimmy heads 500km east of Darwin to the remote Arnhem Land coastal community of Maningrida. He visits Maningrida Wild Foods and goes out harvesting with local landowners for various bush foods that are now sold commercially. Traditional owner Leila Nimbadja shares stories from her childhood and takes Jimmy to hunt for long yam.

Helen visits Melbourne restaurant Shop 225 to taste their authentic Italian gluten-free pizzas, before heading back to the studio to cook cauliflower pizza crust from scratch. Health and wellness expert Luke Hines joins Helen in the kitchen to share his recipe for nutritious bangin' banana and walnut bread.

The great Nancy Silverton helps Selena craft an ambitious vegetable buffet - but before Selena and her friends can dig into the stunning multi-color bounty, a series of hilarious technical difficulties brings Selena's kitchen to its knees.

In this show, Ainsley shows you how herbs and spices can elevate any dish and take it from good to great. He gets things going with a lamb rogan josh packed with flavour.

JC serves up his Filipino national dish, sharing a touching tale of his grandmother's culinary influence. Hear how he uses the dish structure to help him talk about the food.

As a regular customer at their stalls, Jamie decides to invite some Borough Market vendors to dinner, where the meals are made from their own wares. He cooks up a scrumptious Italian mixed roast.

Freshly Picked is back for another season with Simon serving up brand-new tasty recipes.

Mike brings a bit of Spain to the Market Kitchen with his Nduja and Manchego Croquettes.

You can almost smell the ocean as Rick strolls with his dog along the Cornish shore, joins fishermen on their quest for a catch, and chooses the freshest ingredients for his simple, exquisitely flavoured recipes.

Bread is sacred in Italy; it's there at almost every family meal and should never be wasted. Silvia shares three delicious ways to repurpose leftover bread, starting with a rustic orecchiette pasta.

It's a popularity contest in the kitchen as Adam, restaurateur Sharon Salloum and social media cooking star Morgan Hipworth create dishes with high engagement.

Stanley Tucci visits Puglia, a region famous for its fragrant olive oil, beautiful vegetables, cheeses, and durum wheat. Despite being such a fertile region, Puglia is also one of Italy's poorest and Tucci discovers how today's spirit of innovation was forged out of hard times.

All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw.

This episode's competition is in and around Durham, where the first to host is 41-year-old receptionist Linzey.

Who doesn't love fast food, especially when it's gourmet? Through his travels around the world, guest Matt Basile continues to expand and evolve with his fast-food recipes. From American smash burgers to Korean fried chicken sandwiches, David and Matt indulge in delicious homemade fast food.

Spencer is inspired by all the fun flavours you can bring to food with peppers. He makes salty prosciutto and Calabrian chilli-stuffed salmon pinwheels on skewers.

Jimmy tastes some of Darwin's most popular street food from the stalls of the Parap Saturday market. Jimmy talks about Darwin's laksa obsession, and visits Mary's Laksa - a stall who have been serving laska for over 20 yeas.

Helen swaps out breadcrumbs for quinoa to make a favourite, crispy gluten-free crumbed chicken. Wellness influencer Taline Gabrielian from Hippie Lane drops in for a visit to share a delicious salad with a Middle Eastern flair. Helen learns about gluten-free options in Ethiopian cooking at Saba's Ethiopian Restaurant in Fitzroy.

Culinary director and restaurateur, Angelo Sosa, enrols Selena in two core classes. They go back to basics to chef up the perfect guacamole and Baja-style fried rice. Angelo shares a kitchen secret.

Ainsley pays tribute to humble grains and pulses, making the most of their versatility and taste in all his dishes. First up is a sumptuous summery dish of pan-seared sardines with thyme-roasted vine tomato and bread salad.

The guests are thrilled to try Rachel's South Korean dish, Bossam. Not everyone is able to eat the pork but they can all enjoy and learn about kimchi, the hero of all Korean food.

There's a lot to catch up on when Jamie's old classmates turn up for a school reunion. Jamie cooks up a wealth of tasty food in preparation, including fried zucchini flowers and fig canapes.

In this episode Simon makes delicious farfalle with fried veggies, as well as fruity baked oats - sweet and satisfying.

Mike starts in the Market Kitchen with Master Chef Adam D'Sylva, who makes his delicious Chicken San Choy Bow. Laura follows with her totally decadent Prawn Risotto.

You can almost smell the ocean as Rick strolls with his dog along the Cornish shore, joins fishermen on their quest for a catch, and chooses the freshest ingredients for his simple, exquisitely flavoured recipes.

With Silvia's best friends coming to stay for a few days she is out to impress, making one of her Nonna's most delicious, crowd-pleasing pasta feasts, plus a delicate ricotta and semolina cake.

Adam and guests, chef Frank Shek and presenter Alex Lee, must pick a side in the kitchen as they decide between cooking with pasta or noodles.

Lorraine Pascale is a brand-new talent in the kitchen and she's shaking up baking. Learn how to make Soda Bread-no kneading, no rising, no effort. Fresh bread doesn't get easier than this!

This Christmas, join Mark Moriarty in the Off Duty Chef Kitchen as he brings us more invaluable tips and tricks from the restaurant kitchen to elevate your festive menu at home.

Jamie takes on three comfort food classics: chicken Kiev, shepherd's pie and spaghetti vongole with a non-traditional pink twist.

It's night three in Kent and doggy lover Karen hopes to scoop the 1000-pound prize with a British bulldog bonanza, with food inspired by her dogs, but has she cut it too close to the bone?

It's the fourth day in Kent, and musician Amrick, who's been keeping his musical talents a secret, reveals all. He's also hoping to wow his guests with his traditional Indian cuisine.

Television presenter Jan Fran and Melbourne's Maha Bar owner Shane Delia join host Adam Liaw in the kitchen as they create some summer dessert classics.

Maggie shares some great tips on how to prepare succulent octopus and Simon tackles another exotic ingredient from the far North - sea cucumber. Inspired by his visit to Darwin's Rapid Creek markets Simon also tackles a snake gourd curry, while Maggie passes on a country cook's recipe for a delicious ginger biscuit cake.

Fried foods are not eaten often in Italy, but Lidia shares some recipes no one can resist - crispy shrimp, baked tomatoes, and polenta torta with gorgonzola and savoy cabbage.

Who doesn't love fast food, especially when it's gourmet? Through his travels around the world, guest Matt Basile continues to expand and evolve with his fast-food recipes. From American smash burgers to Korean fried chicken sandwiches, David and Matt indulge in delicious homemade fast food.

Lorraine Pascale is a brand-new talent in the kitchen and she's shaking up baking. Learn how to make Soda Bread-no kneading, no rising, no effort. Fresh bread doesn't get easier than this!

This Christmas, join Mark Moriarty in the Off Duty Chef Kitchen as he brings us more invaluable tips and tricks from the restaurant kitchen to elevate your festive menu at home.

Jamie takes on three comfort food classics: chicken Kiev, shepherd's pie and spaghetti vongole with a non-traditional pink twist.

It's night three in Kent and doggy lover Karen hopes to scoop the 1000-pound prize with a British bulldog bonanza, with food inspired by her dogs, but has she cut it too close to the bone?

It's the fourth day in Kent, and musician Amrick, who's been keeping his musical talents a secret, reveals all. He's also hoping to wow his guests with his traditional Indian cuisine.

Television presenter Jan Fran and Melbourne's Maha Bar owner Shane Delia join host Adam Liaw in the kitchen as they create some summer dessert classics.

Maggie shares some great tips on how to prepare succulent octopus and Simon tackles another exotic ingredient from the far North - sea cucumber. Inspired by his visit to Darwin's Rapid Creek markets Simon also tackles a snake gourd curry, while Maggie passes on a country cook's recipe for a delicious ginger biscuit cake.

Fried foods are not eaten often in Italy, but Lidia shares some recipes no one can resist - crispy shrimp, baked tomatoes, and polenta torta with gorgonzola and savoy cabbage.

Who doesn't love fast food, especially when it's gourmet? Through his travels around the world, guest Matt Basile continues to expand and evolve with his fast-food recipes. From American smash burgers to Korean fried chicken sandwiches, David and Matt indulge in delicious homemade fast food.

Spencer is inspired by all the fun flavours you can bring to food with peppers. He makes salty prosciutto and Calabrian chilli-stuffed salmon pinwheels on skewers.

Jimmy tastes some of Darwin's most popular street food from the stalls of the Parap Saturday market. Jimmy talks about Darwin's laksa obsession, and visits Mary's Laksa - a stall who have been serving laska for over 20 yeas.

Helen swaps out breadcrumbs for quinoa to make a favourite, crispy gluten-free crumbed chicken. Wellness influencer Taline Gabrielian from Hippie Lane drops in for a visit to share a delicious salad with a Middle Eastern flair. Helen learns about gluten-free options in Ethiopian cooking at Saba's Ethiopian Restaurant in Fitzroy.

Culinary director and restaurateur, Angelo Sosa, enrols Selena in two core classes. They go back to basics to chef up the perfect guacamole and Baja-style fried rice. Angelo shares a kitchen secret.

Ainsley pays tribute to humble grains and pulses, making the most of their versatility and taste in all his dishes. First up is a sumptuous summery dish of pan-seared sardines with thyme-roasted vine tomato and bread salad.

The guests are thrilled to try Rachel's South Korean dish, Bossam. Not everyone is able to eat the pork but they can all enjoy and learn about kimchi, the hero of all Korean food.

There's a lot to catch up on when Jamie's old classmates turn up for a school reunion. Jamie cooks up a wealth of tasty food in preparation, including fried zucchini flowers and fig canapes.

In this episode Simon makes delicious farfalle with fried veggies, as well as fruity baked oats - sweet and satisfying.

Mike starts in the Market Kitchen with Master Chef Adam D'Sylva, who makes his delicious Chicken San Choy Bow. Laura follows with her totally decadent Prawn Risotto.

You can almost smell the ocean as Rick strolls with his dog along the Cornish shore, joins fishermen on their quest for a catch, and chooses the freshest ingredients for his simple, exquisitely flavoured recipes.

With Silvia's best friends coming to stay for a few days she is out to impress, making one of her Nonna's most delicious, crowd-pleasing pasta feasts, plus a delicate ricotta and semolina cake.

Adam and guests, chef Frank Shek and presenter Alex Lee, must pick a side in the kitchen as they decide between cooking with pasta or noodles.

Jamie takes on three comfort food classics: chicken Kiev, shepherd's pie and spaghetti vongole with a non-traditional pink twist.

This episode's competition is in and around Durham, where the second to host is 48-year-old teacher Rob.

David and chef Craig Wong, a Canadian Chinese-Jamaican chef, uses his mixed background to create fusion dishes where he is able to take the best of each culture to create something exciting and new. From Jamaican hurricane to jerk red snapper, the food he serves is made with a deep and meaningful connection to his roots.

Big platters of food, lots of smiling faces, sharing and laughter - who doesn't love a great grilled feast? Spencer makes his root beer pulled pork with pickled peppers and a mustard barbecue sauce.

Jimmy visits the breathtaking landscapes of Kakadu to find out about Top End bush foods that Aboriginal peoples have been eating for thousands of years. He meets traditional owner Mandy Muir who takes Jimmy to see her country via a boat trip along the spectacular Yellow Waters.

Helen honours her Greek roots with a gluten-free recipe for lamb pastitsio. Kathy Tsaples, founder of Sweet Greek, shares her recipe for savoury tarts that have a delicious polenta pastry base. Helen visits Kathy's flagship store at the Prahran Market to learn more about her sumptuous Greek delights.

Tanya Holland connects Selena to her Southern roots with a mouth-watering soul food feast. On the menu, crispy buttermilk fried chicken and fresh-baked cheddar scallion biscuits!

Ainsley is feeling sweet, and has added a little sweetness to his dishes, starting off with Vietnamese caramel chilli chicken, a spicy and sweet one-pan wonder. He then bakes a lemon drizzle and lavender traybake cake perfect for afternoon tea.

Keyma shares her recipe for empanadas, a popular Venezuelan street food. Discover some of the ingredients that you can use inside this crunchy and mouth-watering snack food.

After preparing a hearty breakfast of yoghurt, a chilli scrambled egg wrap and Bloody Mary, Jamie and his friends gather around the TV to cheer on England at the 2002 World Cup.

Straight from the Vegan Italian Kitchen, Nadia Fragnito is back today with her sensational custard horns. Following up, Simon makes cheesy and spicy hot dogs and a fruity green salad.

Laura is joined by Vegetable Farmer Catherine Velisha as she makes Broccoli Steak with Cured Egg Yolk.

You can almost smell the ocean as Rick strolls with his dog along the Cornish shore, joins fishermen on their quest for a catch, and chooses the freshest ingredients for his simple, exquisitely flavoured recipes.

Silvia makes divine ricotta-filled Italian crepes, and then using the leftover ingredients, shows us how to create a rustic story pie from the north of Italy and a heart baked pasta, pasta al forno.

Restaurateur Callum Hann and comedian Lizzy Hoo join Adam in the kitchen to cook dishes that are just as good when you're cooking for one or 100 people.

Cook ahead for Christmas and learn how to make festive favourites in advance, from a gorgeously glazed ham to home-cured gravadlax with orange and coriander, plus decadent mince pies.

Keep calm through Christmas lunch, as Marcus shows us his top recipes for a restful big day, from perfect turkey to spiced roast carrots and superb sprouts.

It's the final day of our cook-a-thon on Hugh's Three Good Things - can Hugh be crowned 'store cupboard king'?

Gary Mehigan explores the taste of Chinese food in the heart of Kolkata and stirs up a wonder himself.

It's the final night of the competition in Kent where host, photographer Anthony, is confident he can wow his guests with an evening of fine food and culinary excellence.

In County Durham, the first host is hairdresser and lad's lass, Julie. Julie is hoping to win over her guests with a no-nonsense menu she can prepare in advance.

Host Adam Liaw, comedian and radio presenter Joel Creasey, and media personality Melissa Hoyer are in the kitchen to create their ultimate dinner-for-one meals.

Maggie makes a chocolate cake with whisky soaked raisins, while Simon conjures up a spectacular bombe Alaska. Maggie follows her cake with a twist on traditional moussaka, and Simon shows us how to keep a beautiful cut of lamb moist and tasty in a lamb mousseline.

Lidia loves cooking for her family and shares some of her favourite recipes to make for her grandkids. Including a refreshing and kid-friendly cherry almond spritzer, grilled fruit, and pasta salad.

David and chef Craig Wong, a Canadian Chinese-Jamaican chef, uses his mixed background to create fusion dishes where he is able to take the best of each culture to create something exciting and new. From Jamaican hurricane to jerk red snapper, the food he serves is made with a deep and meaningful connection to his roots.

Cook ahead for Christmas and learn how to make festive favourites in advance, from a gorgeously glazed ham to home-cured gravadlax with orange and coriander, plus decadent mince pies.

Keep calm through Christmas lunch, as Marcus shows us his top recipes for a restful big day, from perfect turkey to spiced roast carrots and superb sprouts.

It's the final day of our cook-a-thon on Hugh's Three Good Things - can Hugh be crowned 'store cupboard king'?

Gary Mehigan explores the taste of Chinese food in the heart of Kolkata and stirs up a wonder himself.

It's the final night of the competition in Kent where host, photographer Anthony, is confident he can wow his guests with an evening of fine food and culinary excellence.

In County Durham, the first host is hairdresser and lad's lass, Julie. Julie is hoping to win over her guests with a no-nonsense menu she can prepare in advance.

Host Adam Liaw, comedian and radio presenter Joel Creasey, and media personality Melissa Hoyer are in the kitchen to create their ultimate dinner-for-one meals.

Maggie makes a chocolate cake with whisky soaked raisins, while Simon conjures up a spectacular bombe Alaska. Maggie follows her cake with a twist on traditional moussaka, and Simon shows us how to keep a beautiful cut of lamb moist and tasty in a lamb mousseline.

Lidia loves cooking for her family and shares some of her favourite recipes to make for her grandkids. Including a refreshing and kid-friendly cherry almond spritzer, grilled fruit, and pasta salad.

David and chef Craig Wong, a Canadian Chinese-Jamaican chef, uses his mixed background to create fusion dishes where he is able to take the best of each culture to create something exciting and new. From Jamaican hurricane to jerk red snapper, the food he serves is made with a deep and meaningful connection to his roots.

Big platters of food, lots of smiling faces, sharing and laughter - who doesn't love a great grilled feast? Spencer makes his root beer pulled pork with pickled peppers and a mustard barbecue sauce.

Jimmy visits the breathtaking landscapes of Kakadu to find out about Top End bush foods that Aboriginal peoples have been eating for thousands of years. He meets traditional owner Mandy Muir who takes Jimmy to see her country via a boat trip along the spectacular Yellow Waters.

Helen honours her Greek roots with a gluten-free recipe for lamb pastitsio. Kathy Tsaples, founder of Sweet Greek, shares her recipe for savoury tarts that have a delicious polenta pastry base. Helen visits Kathy's flagship store at the Prahran Market to learn more about her sumptuous Greek delights.

Tanya Holland connects Selena to her Southern roots with a mouth-watering soul food feast. On the menu, crispy buttermilk fried chicken and fresh-baked cheddar scallion biscuits!

Ainsley is feeling sweet, and has added a little sweetness to his dishes, starting off with Vietnamese caramel chilli chicken, a spicy and sweet one-pan wonder. He then bakes a lemon drizzle and lavender traybake cake perfect for afternoon tea.

Keyma shares her recipe for empanadas, a popular Venezuelan street food. Discover some of the ingredients that you can use inside this crunchy and mouth-watering snack food.

After preparing a hearty breakfast of yoghurt, a chilli scrambled egg wrap and Bloody Mary, Jamie and his friends gather around the TV to cheer on England at the 2002 World Cup.

Straight from the Vegan Italian Kitchen, Nadia Fragnito is back today with her sensational custard horns. Following up, Simon makes cheesy and spicy hot dogs and a fruity green salad.

Laura is joined by Vegetable Farmer Catherine Velisha as she makes Broccoli Steak with Cured Egg Yolk.

You can almost smell the ocean as Rick strolls with his dog along the Cornish shore, joins fishermen on their quest for a catch, and chooses the freshest ingredients for his simple, exquisitely flavoured recipes.

Silvia makes divine ricotta-filled Italian crepes, and then using the leftover ingredients, shows us how to create a rustic story pie from the north of Italy and a heart baked pasta, pasta al forno.

Restaurateur Callum Hann and comedian Lizzy Hoo join Adam in the kitchen to cook dishes that are just as good when you're cooking for one or 100 people.

It's the final day of our cook-a-thon on Hugh's Three Good Things - can Hugh be crowned 'store cupboard king'?

Gary Mehigan explores the taste of Chinese food in the heart of Kolkata and stirs up a wonder himself.

This episode's competition is in and around Durham, where the third to host is 44-year-old event planner and staunch vegan Kate.

David invites sushi chef Jacky Lin to his home to prepare dishes that remind him of the two cultures that mean the most to him. Born in China, Jacky enjoys making Chinese dishes that remind him of his childhood, but his fascination with Japanese culture and discipline is where his passion lies and has made him one of the top sushi chefs in Toronto.

Vegetarian dishes are where things can get really creative. Spencer makes cheese and garlic-laden zucchini boats, smoked babaganoush, grilled yaki onigiri, and lastly soup on the barbecue.

Jimmy takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates. Jimmy tastes Leo's unique creations that fuse handmade chocolate with Darwin's tropical produce like mango, rosella, and Kakadu plum.

Zoodles, or zucchini noodles, are a clever solution for making stir-fry recipes gluten free. Christina Glentis and Luke Lucas run Foddies in Camberwell, which caters to dietary requirements and low FODMAP patrons. Together, they show Helen a recipe that incorporates gluten-free pita bread.

Daniel Holzman, the mastermind behind The Meatball Shop, puts Selena to work with one of the most ambitious meals she's cooked to date: mini chicken meatballs paired with gnocchi made from scratch.

Ainsley is celebrating dairy and all the wonderful things that can be made with it. His first dish brings a taste of the Mediterranean with a Greek lamb burger topped with feta and mint. Ainsley then takes a road trip to the West Country to meet a man whose passion for steak led him to start making butters, and inspired by his story, Ainsley makes a classic peppered steak with a peppercorn sauce.

Rayan shares his Syrian favourite, Kousa Mahshi, or stuffed zucchini and describes some special techniques to make the dish without it breaking apart.

In preparation for a night of trick-or-treating with his friends' children, Jamie makes some party food to keep the autumn chill at bay.

In search of tasty fresh vegetables for his Cime Di Rapa Orecchiette, Simon is heading to Kinsfolk Farm today.

Mike kicks off the show with Sweet and Sour Chicken. Master Chef Adam D'Sylva takes over with his Indian Spiced Cauliflower Salad.

It's the start of spring in Cornwall, and Rick Stein's Seafood Restaurant is busier than ever. Rick is preparing his version of a seafood paella with squid, monkfish and lobster.

Silvia explores how to make three meals that have become Italian national treasures: the 1000-year-old recipe for pasta Amatriciana, a seafood dish from Puglia, and pizza Napoletana.

Adam, food icon Stephanie Alexander, and Paralympian Kurt Fearnley are gently competing to see who the best in class will be. Tune in for the winner.

Ainsley is joined by chefs Ben Ebbrell and Cyrus Todiwala in Norfolk for a light-hearted cooking contest in Blickling Hall's stunning kitchen garden.

Nico shares his favourite cuts of beef and dishes up three dishes that are sure to satisfy your craving for something hearty and delicious.

Today's episode is dedicated to the ladies in Michael's life as some of his best dishes are influenced by the women around him.

In County Durham beauty teacher Ashleigh is hoping she can land the prize by serving up sophisticated grub with a side order of hearts and love.

This week in County Durham, host Stephen hopes to impress his guests with an evening on his farm complete with a drinks reception in the stables and rustic home-cooked cuisine.

Canton Kitchen's Jason Chan and owner of Nel restaurant, Nelly Robinson, are in the kitchen with host Adam Liaw to cook some ginger-infused dishes.

Maggie performs some magic with a light lemony cake cooked with plump sultana grapes. Maggie then combines fragrant quince with rosemary to make a beautiful savoury jelly while Simon makes a tangy, spicy lime pickle with lots of chilli.

Olive oil is an essential staple in every Italian home. It's the easiest way to add flavour to any soup, and Lidia shows you how when making cannellini bean and lentil soup.

David invites sushi chef Jacky Lin to his home to prepare dishes that remind him of the two cultures that mean the most to him. Born in China, Jacky enjoys making Chinese dishes that remind him of his childhood, but his fascination with Japanese culture and discipline is where his passion lies and has made him one of the top sushi chefs in Toronto.

Ainsley is joined by chefs Ben Ebbrell and Cyrus Todiwala in Norfolk for a light-hearted cooking contest in Blickling Hall's stunning kitchen garden.

Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures.

Nico shares his favourite cuts of beef and dishes up three dishes that are sure to satisfy your craving for something hearty and delicious.

Today's episode is dedicated to the ladies in Michael's life as some of his best dishes are influenced by the women around him.

In County Durham beauty teacher Ashleigh is hoping she can land the prize by serving up sophisticated grub with a side order of hearts and love.

This week in County Durham, host Stephen hopes to impress his guests with an evening on his farm complete with a drinks reception in the stables and rustic home-cooked cuisine.

Canton Kitchen's Jason Chan and owner of Nel restaurant, Nelly Robinson, are in the kitchen with host Adam Liaw to cook some ginger-infused dishes.

Maggie performs some magic with a light lemony cake cooked with plump sultana grapes. Maggie then combines fragrant quince with rosemary to make a beautiful savoury jelly while Simon makes a tangy, spicy lime pickle with lots of chilli.

Olive oil is an essential staple in every Italian home. It's the easiest way to add flavour to any soup, and Lidia shows you how when making cannellini bean and lentil soup.

David invites sushi chef Jacky Lin to his home to prepare dishes that remind him of the two cultures that mean the most to him. Born in China, Jacky enjoys making Chinese dishes that remind him of his childhood, but his fascination with Japanese culture and discipline is where his passion lies and has made him one of the top sushi chefs in Toronto.

Vegetarian dishes are where things can get really creative. Spencer makes cheese and garlic-laden zucchini boats, smoked babaganoush, grilled yaki onigiri, and lastly soup on the barbecue.

Jimmy takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates. Jimmy tastes Leo's unique creations that fuse handmade chocolate with Darwin's tropical produce like mango, rosella, and Kakadu plum.

Zoodles, or zucchini noodles, are a clever solution for making stir-fry recipes gluten free. Christina Glentis and Luke Lucas run Foddies in Camberwell, which caters to dietary requirements and low FODMAP patrons. Together, they show Helen a recipe that incorporates gluten-free pita bread.

Daniel Holzman, the mastermind behind The Meatball Shop, puts Selena to work with one of the most ambitious meals she's cooked to date: mini chicken meatballs paired with gnocchi made from scratch.

Ainsley is celebrating dairy and all the wonderful things that can be made with it. His first dish brings a taste of the Mediterranean with a Greek lamb burger topped with feta and mint. Ainsley then takes a road trip to the West Country to meet a man whose passion for steak led him to start making butters, and inspired by his story, Ainsley makes a classic peppered steak with a peppercorn sauce.

Rayan shares his Syrian favourite, Kousa Mahshi, or stuffed zucchini and describes some special techniques to make the dish without it breaking apart.

In preparation for a night of trick-or-treating with his friends' children, Jamie makes some party food to keep the autumn chill at bay.

In search of tasty fresh vegetables for his Cime Di Rapa Orecchiette, Simon is heading to Kinsfolk Farm today.

Mike kicks off the show with Sweet and Sour Chicken. Master Chef Adam D'Sylva takes over with his Indian Spiced Cauliflower Salad.

It's the start of spring in Cornwall, and Rick Stein's Seafood Restaurant is busier than ever. Rick is preparing his version of a seafood paella with squid, monkfish and lobster.

Silvia explores how to make three meals that have become Italian national treasures: the 1000-year-old recipe for pasta Amatriciana, a seafood dish from Puglia, and pizza Napoletana.