It's Easter, and Simon surprises Maggie with a chilli Easter egg whipped up at work under the expert eyes of his pastry chefs. Maggie's no fan of chilli but Simon's determined to win her over. Simon's chocolate work extends to Maggie's kitchen, while Maggie makes a delicious Russian Easter dessert. Maggie also heads out into the suburbs of Adelaide to source her favourite homegrown tomato.

Shane explores the incredible legacy left by the Knights of Malta-architecturally, culturally and spiritually. From candlelit Easter processions to prison-baked pastries, The Three Cities of Malta are like nowhere else in the world.

Traditions followed by British families during Lent and Good Friday.

The foods that bring communities together on Easter Sunday.

Sir Malcolm Walker, who founded Iceland 50 years ago, has handed the reins of the company to his son Richard. The 38-year-old Managing Director has big plans to build on the 3 billion pounds empire he's been handed, opening new stores and launching new products.

Tom Kerridge heads to the Pennines in his 1950s food truck to discover what it takes to produce the food on our plate and to cook with the British ingredients he finds along the way.

Nadiya Hussain creates dishes for the perfect family day out, visits a rapeseed farm in Northampton, and meets Gillian, Cornish Pasty Amateur World Champion.

Jamie Cooks Italy is a glorious food travel series in which Jamie Oliver goes in search of Italy's very best home cooks to bring us extraordinary Italian dishes that turn the simple into the sublime.

Fred Sirieix is cycling in Northern Ireland. In County Down, he's heading to the Mourne Mountains on a steep climbing route that will really test his stamina.

Rick heads to southern Spain and the historic city of Cadiz. Rick is captivated by its narrow winding streets, walking in the footsteps of the ancient Phoenician and Arab traders whose influence on the city can still be seen to this day. White houses and golden domes contrast against the deep blue Atlantic, and a myriad of bars and tavernas offer tantalising tapas of chick pea stews, cured pork lardons, freshly grilled mackerel, and rice dishes flavoured with garlic, saffron, and parsley.

With a friend along for the ride, Tony travels to Phnom Penh, Cambodia, where he explores a food culture that is both pleasing to the palette and slightly frightening.

Returning for a trip down memory lane, Tony enjoys childhood staples, including steak frites, gaufres (waffles), soupe de pecheur (fisherman's soup) and fresh oysters.

Originating in South and Central America, chillies have enjoyed dazzling success over the world. From India to Thailand, chefs reveal their secrets for bringing out the richness of their aromatic notes.

Tom Kerridge heads to the Pennines in his 1950s food truck to discover what it takes to produce the food on our plate and to cook with the British ingredients he finds along the way.

Nadiya Hussain creates dishes for the perfect family day out, visits a rapeseed farm in Northampton, and meets Gillian, Cornish Pasty Amateur World Champion.

Sir Malcolm Walker, who founded Iceland 50 years ago, has handed the reins of the company to his son Richard. The 38 year old Managing Director has big plans to build on the 3 billion pounds empire he's been handed, opening new stores and launching new products.

Amalul, Alimah's granddaughter, is a self-proclaimed bubble tea connoisseur. She shares her bright bubble tea brew and pays tribute to the vibrant and flavourful pandanus leaf.

Shane explores the incredible legacy left by the Knights of Malta-architecturally, culturally and spiritually. From candlelit Easter processions to prison-baked pastries, The Three Cities of Malta are like nowhere else in the world.

Jamie Cooks Italy is a glorious food travel series in which Jamie Oliver goes in search of Italy's very best home cooks to bring us extraordinary Italian dishes that turn the simple into the sublime.

Fred Sirieix is cycling in Northern Ireland. In County Down, he's heading to the Mourne Mountains on a steep climbing route that will really test his stamina.

With a friend along for the ride, Tony travels to Phnom Penh, Cambodia, where he explores a food culture that is both pleasing to the palette and slightly frightening.

Originating in South and Central America, chillies have enjoyed dazzling success over the world. From India to Thailand, chefs reveal their secrets for bringing out the richness of their aromatic notes.

Amalul, Alimah's granddaughter, is a self-proclaimed bubble tea connoisseur. She shares her bright bubble tea brew and pays tribute to the vibrant and flavourful pandanus leaf.

Returning for a trip down memory lane, Tony enjoys childhood staples, including steak frites, gaufres (waffles), soupe de pecheur (fisherman's soup) and fresh oysters.

Tom Kerridge heads to the Pennines in his 1950s food truck to discover what it takes to produce the food on our plate and to cook with the British ingredients he finds along the way.

Sir Malcolm Walker, who founded Iceland 50 years ago, has handed the reins of the company to his son Richard. The 38 year old Managing Director has big plans to build on the 3 billion pounds empire he's been handed, opening new stores and launching new products.

Amalul, Alimah's granddaughter, is a self-proclaimed bubble tea connoisseur. She shares her bright bubble tea brew and pays tribute to the vibrant and flavourful pandanus leaf.

Jamie Cooks Italy is a glorious food travel series in which Jamie Oliver goes in search of Italy's very best home cooks to bring us extraordinary Italian dishes that turn the simple into the sublime.

Nadiya Hussain creates dishes for the perfect family day out, visits a rapeseed farm in Northampton, and meets Gillian, Cornish Pasty Amateur World Champion.

Rachael loves Armenian food and shows how to prepare a traditional Armenian Easter feast of stuffed cabbage rolls, baked rainbow trout, and sweet and savory glazed fruit and potatoes.

Kirsten shares her tips for making chocolate decorations at home with beautiful chocolate leaves, decadent chocolate and caramel squares, and everyone's favourite homemade Easter eggs.

It's Easter and eggs are definitely on the menu. So for that relaxing holiday breakfast, Maggie's on a quest for the perfect omelette. Simon, being a big fan of Chinese yum cha, whips up some tasty savoury treats.

It's Easter, and Simon surprises Maggie with a chilli Easter egg whipped up at work under the expert eyes of his pastry chefs. Maggie's no fan of chilli but Simon's determined to win her over. Simon's chocolate work extends to Maggie's kitchen, while Maggie makes a delicious Russian Easter dessert. Maggie also heads out into the suburbs of Adelaide to source her favourite homegrown tomato.

Shane explores the incredible legacy left by the Knights of Malta-architecturally, culturally and spiritually. From candlelit Easter processions to prison-baked pastries, The Three Cities of Malta are like nowhere else in the world.

Traditions followed by British families during Lent and Good Friday.

The foods that bring communities together on Easter Sunday.

Fred Sirieix is cycling in Northern Ireland. In County Down, he's heading to the Mourne Mountains on a steep climbing route that will really test his stamina.

A century-old family business evolves from a humble Adelaide confectioner into Australia's finest chocolate maker.

Renowned pastry chefs Gareth Whitton and Helen Goh join Adam to share their greatest works of tart.

Set the timer, because Adam and his guests, chef Andy Wirya and soprano Nina Korbe are making food that's rice and quick!

What's better on a long weekend than sitting down to an epic feast? Join Adam, chef Oscar Solomon and host Brooke Blurton for an unmissable menu.

Ready the sauce! It's an Easy Entertaining that celebrates pastry, as Adam and his guests, comedian Jenny Tian and chef Kane Pollard make pies, pastie and sausage rolls.

Adam and his guests, chefs Pingping Poh and Matias Cilloniz, celebrate the timeless flavour combination of seafood and citrus.

Guillaume Brahimi is cooking dishes inspired by the the hills and mountains of eastern France. From the rolling hills of the Ardennes, to the snowy peaks of the Alps, there is a long list of delicious produce to cook with. Guillaume shows us how to make a carbonnade a la flamande, a rich beef stew made with beer.

Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help the Thompson family tackle food waste and save money.

Join Jeremy Pang & Grace Dent for a Michelin-style pit stop of Hong Kong.

Gordon dives, hunts, forages and forges on Hawai'i's Big Island.

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

Get ready to tantalise your taste buds and immerse yourself in the picturesque beauty of Normandy as renowned chef Guillaume Brahimi takes you on an unforgettable gastronomic adventure in the premiere episode of Guillaume's French Atlantic.

Chef Guillaume Brahimi celebrates the vibrant flavours of Southern France by recreating its most iconic dishes right here in Australia. Simmering with culinary tradition, Guillaume's menu includes rich and rustic Duck Breast with Tarbais Beans, the bold flavours of a Basque-style Shakshuka, and the hearty classic La Tielle Setoise.

Halfway through his UK food tour, Rick visits a Suffolk bakery making artisan sourdough. He meets an old friend who sells fish on the beach and back at home he has a go at sushi!

London epitomises our international UK food scene. Here, Rick discovers how Chinese dim sum and Italian mozzarella are made, before tucking into a Full English with Stuart Maconie.

Experience the formative moments of Tony's career as he revisits his first job and the culinary institute that taught him the basics.

According to Tony, the best line cooks in N.Y.C. come from Mexico, so he travels to Puebla, and enjoys mole sauces, toasted ant eggs, fried worms, and the legendary pulque.

Kombu, dulse, wakame: seaweeds are a growing success. Whether they're sought after for their nutritional properties, iodised flavours, or aesthetic appeal, they're set to conquer the world.

Join Jeremy Pang & Grace Dent for a Michelin-style pit stop of Hong Kong.

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

Gordon dives, hunts, forages and forges on Hawai'i's Big Island.

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.

Get ready to tantalise your taste buds and immerse yourself in the picturesque beauty of Normandy as renowned chef Guillaume Brahimi takes you on an unforgettable gastronomic adventure in the premiere episode of Guillaume's French Atlantic.

Chef Guillaume Brahimi celebrates the vibrant flavours of Southern France by recreating its most iconic dishes right here in Australia. Simmering with culinary tradition, Guillaume's menu includes rich and rustic Duck Breast with Tarbais Beans, the bold flavours of a Basque-style Shakshuka, and the hearty classic La Tielle Setoise.

Halfway through his UK food tour, Rick visits a Suffolk bakery making artisan sourdough. He meets an old friend who sells fish on the beach and back at home he has a go at sushi!

London epitomises our international UK food scene. Here, Rick discovers how Chinese dim sum and Italian mozzarella are made, before tucking into a Full English with Stuart Maconie.

Experience the formative moments of Tony's career as he revisits his first job and the culinary institute that taught him the basics.

According to Tony, the best line cooks in N.Y.C. come from Mexico, so he travels to Puebla, and enjoys mole sauces, toasted ant eggs, fried worms, and the legendary pulque.

Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help the Thompson family tackle food waste and save money.

Renowned pastry chefs Gareth Whitton and Helen Goh join Adam to share their greatest works of tart.

Set the timer, because Adam and his guests, chef Andy Wirya and soprano Nina Korbe are making food that's rice and quick!

What's better on a long weekend than sitting down to an epic feast? Join Adam, chef Oscar Solomon and host Brooke Blurton for an unmissable menu.

Ready the sauce! It's an Easy Entertaining that celebrates pastry, as Adam and his guests, comedian Jenny Tian and chef Kane Pollard make pies, pastie and sausage rolls.

Adam and his guests, chefs Pingping Poh and Matias Cilloniz, celebrate the timeless flavour combination of seafood and citrus.

Guillaume Brahimi is cooking dishes inspired by the the hills and mountains of eastern France. From the rolling hills of the Ardennes, to the snowy peaks of the Alps, there is a long list of delicious produce to cook with. Guillaume shows us how to make a carbonnade a la flamande, a rich beef stew made with beer.

Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help the Thompson family tackle food waste and save money.

Join Jeremy Pang & Grace Dent for a Michelin-style pit stop of Hong Kong.

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

Gordon dives, hunts, forages and forges on Hawai'i's Big Island.

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.

Get ready to tantalise your taste buds and immerse yourself in the picturesque beauty of Normandy as renowned chef Guillaume Brahimi takes you on an unforgettable gastronomic adventure in the premiere episode of Guillaume's French Atlantic.

Chef Guillaume Brahimi celebrates the vibrant flavours of Southern France by recreating its most iconic dishes right here in Australia. Simmering with culinary tradition, Guillaume's menu includes rich and rustic Duck Breast with Tarbais Beans, the bold flavours of a Basque-style Shakshuka, and the hearty classic La Tielle Setoise.

Halfway through his UK food tour, Rick visits a Suffolk bakery making artisan sourdough. He meets an old friend who sells fish on the beach and back at home he has a go at sushi!

London epitomises our international UK food scene. Here, Rick discovers how Chinese dim sum and Italian mozzarella are made, before tucking into a Full English with Stuart Maconie.

Paula will be making a Glens of Antrim lamb roast with a caramel and vinegar glaze and elevating the humble turnip by making two side dishes, cake and gratin.

Macaroons may look unbelievably difficult to make, but really, they are just posh meringues and Lorraine has a recipe to make them with ease. Mini Tiramisu Cakes are a delicious and playful twist on the classic dinner party dessert.

Temozoon is the birthplace of Yucatan's signature smoked meat Carne Ahumada and everyone in town claims to have a relative who invented it. Pati strolls around town to try different versions of Carne Ahumada. She also returns to Hacienda Tamchen for another traditional dish prepared by chef Julio Dominguez called Huidzi Bii Wai, which means united tortilla.

Francesco, the owner of Poggio Foco, sends Chefs Rob and Craig to his favorite local cheese production house famous for ricotta and pecorino.

Nornie returns to Thursday Island, a place close to her heart and where she spent much of her childhood. She reconnects with old friends, then reminisces about life on the island and its rich cultural heritage.

There's one essential in France that simply can't be ignored. It's cheap as chips, eaten daily with every meal and is in almost every household: the French baguette.

Laura showcases the best of Adelaide's produce in her grilled peach salad with burrata and prosciutto. Mike crafts the ultimate steak sandwich. Matt craft his delicious Reuben Sando.

The beautiful Adriatic Sea was a big part of Lidia's childhood and she savours the bounty of its waters. She prepares linguine with clams, three Italian styles for bruschetta and mussels with farro stew.

In this heartfelt episode of Tastes and Traditions, the host brings warmth and practicality to the kitchen with two timeless recipes-one for the holiday table and one for everyday comfort.

Purple, white and gold carrots, pink and white striped beetroots. The garden throws up a multicoloured feast of beautiful carrots and beets that form the basis of Jamie's recipes.

Rachael shows how to cook like an Italian local with her recipe for a rustic Tuscan fish stew, Cacciucco.

Get tangled in this episode with Kirsten's delicious babka knots. The Chocolate Queen also gives her best recipes for entertaining with chocolate truffle cups and a hazelnut tart.

The season ends on a delicious high. Thomas Schnetzler delivers another decadent chocolate filled cake.

Adam has the ultimate travel companions for a delicious trip to wine country- two of Australia's best food and wine minds, Maggie Beer AO and Steve Flamsteed.

Donal Skehan makes simple timesaving dishes that keep the whole family happy!

Join Dan as he delves into the vibrant nightlife of Temple Street in Kowloon. Queueing up for beloved Cantonese classics like claypot rice, he later unveils his own home-cook-friendly version.

With the help of the River Cottage hens and veg patch Hugh invents the best seasonal breakfast ever, the Full 'Springlish'. He visits his old stomping ground in West Dorset.

This week we're in Bradford and first up is bank auditor and social media funny man Kulvir who's hoping to rack up the points with an East meets West menu fusing Punjabi food and British classics.

We're in Bradford for day two where it's private healthcare provider, Jason's turn to host.

Adam has the ultimate travel companions for a delicious trip to wine country- two of Australia's best food and wine minds, Maggie Beer AO and Steve Flamsteed.

Dust off your flares and fondue set and get set to revive some classic dishes from the '70s, as Maggie and Simon celebrate the dawn of modern Australian food.

Paula will be making a Glens of Antrim lamb roast with a caramel and vinegar glaze and elevating the humble turnip by making two side dishes, cake and gratin.

Macaroons may look unbelievably difficult to make, but really, they are just posh meringues and Lorraine has a recipe to make them with ease. Mini Tiramisu Cakes are a delicious and playful twist on the classic dinner party dessert.

Donal Skehan makes simple timesaving dishes that keep the whole family happy!

Join Dan as he delves into the vibrant nightlife of Temple Street in Kowloon. Queueing up for beloved Cantonese classics like claypot rice, he later unveils his own home-cook-friendly version.

With the help of the River Cottage hens and veg patch Hugh invents the best seasonal breakfast ever, the Full 'Springlish'. He visits his old stomping ground in West Dorset.

This week we're in Bradford and first up is bank auditor and social media funny man Kulvir who's hoping to rack up the points with an East meets West menu fusing Punjabi food and British classics.

We're in Bradford for day two where it's private healthcare provider, Jason's turn to host.

Adam has the ultimate travel companions for a delicious trip to wine country- two of Australia's best food and wine minds, Maggie Beer AO and Steve Flamsteed.

Dust off your flares and fondue set and get set to revive some classic dishes from the '70s, as Maggie and Simon celebrate the dawn of modern Australian food.

Paula will be making a Glens of Antrim lamb roast with a caramel and vinegar glaze and elevating the humble turnip by making two side dishes, cake and gratin.

Macaroons may look unbelievably difficult to make, but really, they are just posh meringues and Lorraine has a recipe to make them with ease. Mini Tiramisu Cakes are a delicious and playful twist on the classic dinner party dessert.

Temozoon is the birthplace of Yucatan's signature smoked meat Carne Ahumada and everyone in town claims to have a relative who invented it. Pati strolls around town to try different versions of Carne Ahumada. She also returns to Hacienda Tamchen for another traditional dish prepared by chef Julio Dominguez called Huidzi Bii Wai, which means united tortilla.

Francesco, the owner of Poggio Foco, sends Chefs Rob and Craig to his favorite local cheese production house famous for ricotta and pecorino.

Nornie returns to Thursday Island, a place close to her heart and where she spent much of her childhood. She reconnects with old friends, then reminisces about life on the island and its rich cultural heritage.

There's one essential in France that simply can't be ignored. It's cheap as chips, eaten daily with every meal and is in almost every household: the French baguette.

Laura showcases the best of Adelaide's produce in her grilled peach salad with burrata and prosciutto. Mike crafts the ultimate steak sandwich. Matt craft his delicious Reuben Sando.

The beautiful Adriatic Sea was a big part of Lidia's childhood and she savours the bounty of its waters. She prepares linguine with clams, three Italian styles for bruschetta and mussels with farro stew.

In this heartfelt episode of Tastes and Traditions, the host brings warmth and practicality to the kitchen with two timeless recipes-one for the holiday table and one for everyday comfort.

Purple, white and gold carrots, pink and white striped beetroots. The garden throws up a multicoloured feast of beautiful carrots and beets that form the basis of Jamie's recipes.

Rachael shows how to cook like an Italian local with her recipe for a rustic Tuscan fish stew, Cacciucco.

Get tangled in this episode with Kirsten's delicious babka knots. The Chocolate Queen also gives her best recipes for entertaining with chocolate truffle cups and a hazelnut tart.

The season ends on a delicious high. Thomas Schnetzler delivers another decadent chocolate filled cake.

Adam has the ultimate travel companions for a delicious trip to wine country- two of Australia's best food and wine minds, Maggie Beer AO and Steve Flamsteed.

Donal Skehan makes simple timesaving dishes that keep the whole family happy!

Join Dan as he delves into the vibrant nightlife of Temple Street in Kowloon. Queueing up for beloved Cantonese classics like claypot rice, he later unveils his own home-cook-friendly version.

Paula will be cooking on the terrace-serving up locally-caught langoustines on a potato and smoked dulse wafer with pickled carrot. She will be making what she describes as 'love on a plate-a country pie made with locally bred ham served up with crowdie cheese and pickled smoked beetroot salad.

Pasta has made it onto the comfort menu with Lorraine's easy home-made cracked black pepper pasta, which is fantastic with a simple pancetta, mushroom and parmesan sauce.

Pati returns to Merida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados-pastes of spices and aromatic herbs that season Yucatecan foods. In Uxmal, she learns about ingredients only found in Yucatan that make recados unique, touring citrus, habanero, and chaya fields at an hacienda. Then traditional cook Rosa makes a Relleno Negro using a recado negro.

The final day of the cooking adventure begins at a local pastry shop, then a walk through the Testaccio neighbourhood, and finally to a market where the chefs guide, Manuela, shows off fresh produce.

Nornie journeys to Hammond Island to explore its unique blend of cultures and rich history.

In Provence, the markets and shops are awash with an extraordinary array of fresh fruit, all locally produced and it's got Marcus thinking.

Matt Sinclair kicks off the show with Chef Alastair McLeod, who crafts a grilled stone fruit and yoghurt. Mike ventures with Farmer Catherine Velisha for a rustic, refreshing tomato salad.

As a child, Lidia's courtyard was home to several animals. She recollects those memories and creates a medley of ingredients for chopped salad, chicken caciatore and potato egg frico.

In this flavorful episode of Tastes and Traditions, we explore two heartwarming Ukrainian classics that bring comfort and elegance to the family table.

Everyone loves potatoes. Jamie enthuses about these underground jewels and makes the perfect potato salad using freshly dug wonderful new potatoes at their best.

Maeve O'Meara journeys into the world of Moroccan food and meets a range of top chefs and home cooks who are passionate about their delicious cuisine.

Today's episode showcases how chocolate can elevate our favourite desserts: as a filling to fluffy donuts, folded through a decadent creme brulee or as a coating to a crunchy peanut brittle... the options are endless!

Justine serves up her mushroom bacon muffins and delicious vanilla jellies with rhubarb and raspberry compote. Chef Jake Kellie visits the kitchen to make his crispy pork belly and spinach puree.

Tonight, award-winning author Rosheen Kaul, leading man Ryan Corr and Adam reveal their secret sauces.

From pizza by the slice to panini and piadine, this episode explores Italy's joyful snacking tradition-where even the simplest bite becomes a delicious ritual.

Global food explorer Adam is touring Britain, one incredible, edible place at a time, using the map as his menu to visit places in Britain that have given their name to world-famous dishes. He journeys to Melton Mowbray to sample the famous pork pie, crafted in a bakery that opened in 1851, before sampling some beloved boiled sweets.

Today, Eva heads out West to the fertile lands of Jalisco. There's a saying that 'Jalisco is Mexico and Mexico is Jalisco', because so much of what is seen as typically 'Mexican' all originated here. In the state capital, Guadalajara, Eva enjoys traditional birria stew with the charros and meets the fiercely proud Coca people defending their ancient heritage, she also meets some of the state's most innovative chefs, who take time-honoured recipes and turn them into cutting edge cuisine.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Japan, from its frozen north to cherry-blossomed mainland and tropical sun-soaked south.

Third to try their luck this week is health and wellbeing coach, Gabby. She's hoping to win over her guests with her Sardinian soiree, complete with homemade pasta and a little garden serenade.

Fourth up is Reiki master and holistic therapist, Akili who's hoping to enchant her guests with some excotic elegance and a fusion of flavours.

Tonight, award-winning author Rosheen Kaul, leading man Ryan Corr and Adam reveal their secret sauces.

Maggie ventures bravely into Simon's world of Southeast Asian cuisine. The Vietnamese dishes Maggie and Simon produce, from soups to crispy fried quail, are clean and fresh and defined by a delicate balance of flavours.

Paula will be cooking on the terrace-serving up locally-caught langoustines on a potato and smoked dulse wafer with pickled carrot. She will be making what she describes as 'love on a plate-a country pie made with locally bred ham served up with crowdie cheese and pickled smoked beetroot salad.

Pasta has made it onto the comfort menu with Lorraine's easy home-made cracked black pepper pasta, which is fantastic with a simple pancetta, mushroom and parmesan sauce.

From pizza by the slice to panini and piadine, this episode explores Italy's joyful snacking tradition-where even the simplest bite becomes a delicious ritual.

Global food explorer Adam is touring Britain, one incredible, edible place at a time, using the map as his menu to visit places in Britain that have given their name to world-famous dishes. He journeys to Melton Mowbray to sample the famous pork pie, crafted in a bakery that opened in 1851, before sampling some beloved boiled sweets.

Today, Eva heads out West to the fertile lands of Jalisco. There's a saying that 'Jalisco is Mexico and Mexico is Jalisco', because so much of what is seen as typically 'Mexican' all originated here. In the state capital, Guadalajara, Eva enjoys traditional birria stew with the charros and meets the fiercely proud Coca people defending their ancient heritage, she also meets some of the state's most innovative chefs, who take time-honoured recipes and turn them into cutting edge cuisine.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Japan, from its frozen north to cherry-blossomed mainland and tropical sun-soaked south.

Third to try their luck this week is health and wellbeing coach, Gabby. She's hoping to win over her guests with her Sardinian soiree, complete with homemade pasta and a little garden serenade.

Fourth up is Reiki master and holistic therapist, Akili who's hoping to enchant her guests with some excotic elegance and a fusion of flavours.

Tonight, award-winning author Rosheen Kaul, leading man Ryan Corr and Adam reveal their secret sauces.

Maggie ventures bravely into Simon's world of Southeast Asian cuisine. The Vietnamese dishes Maggie and Simon produce, from soups to crispy fried quail, are clean and fresh and defined by a delicate balance of flavours.

Paula will be cooking on the terrace-serving up locally-caught langoustines on a potato and smoked dulse wafer with pickled carrot. She will be making what she describes as 'love on a plate-a country pie made with locally bred ham served up with crowdie cheese and pickled smoked beetroot salad.

Pasta has made it onto the comfort menu with Lorraine's easy home-made cracked black pepper pasta, which is fantastic with a simple pancetta, mushroom and parmesan sauce.

Pati returns to Merida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados-pastes of spices and aromatic herbs that season Yucatecan foods. In Uxmal, she learns about ingredients only found in Yucatan that make recados unique, touring citrus, habanero, and chaya fields at an hacienda. Then traditional cook Rosa makes a Relleno Negro using a recado negro.

The final day of the cooking adventure begins at a local pastry shop, then a walk through the Testaccio neighbourhood, and finally to a market where the chefs guide, Manuela, shows off fresh produce.

Nornie journeys to Hammond Island to explore its unique blend of cultures and rich history.

In Provence, the markets and shops are awash with an extraordinary array of fresh fruit, all locally produced and it's got Marcus thinking.

Matt Sinclair kicks off the show with Chef Alastair McLeod, who crafts a grilled stone fruit and yoghurt. Mike ventures with Farmer Catherine Velisha for a rustic, refreshing tomato salad.

As a child, Lidia's courtyard was home to several animals. She recollects those memories and creates a medley of ingredients for chopped salad, chicken caciatore and potato egg frico.

In this flavorful episode of Tastes and Traditions, we explore two heartwarming Ukrainian classics that bring comfort and elegance to the family table.

Everyone loves potatoes. Jamie enthuses about these underground jewels and makes the perfect potato salad using freshly dug wonderful new potatoes at their best.

Maeve O'Meara journeys into the world of Moroccan food and meets a range of top chefs and home cooks who are passionate about their delicious cuisine.

Today's episode showcases how chocolate can elevate our favourite desserts: as a filling to fluffy donuts, folded through a decadent creme brulee or as a coating to a crunchy peanut brittle... the options are endless!

Justine serves up her mushroom bacon muffins and delicious vanilla jellies with rhubarb and raspberry compote. Chef Jake Kellie visits the kitchen to make his crispy pork belly and spinach puree.

Tonight, award-winning author Rosheen Kaul, leading man Ryan Corr and Adam reveal their secret sauces.

From pizza by the slice to panini and piadine, this episode explores Italy's joyful snacking tradition-where even the simplest bite becomes a delicious ritual.

Global food explorer Adam is touring Britain, one incredible, edible place at a time, using the map as his menu to visit places in Britain that have given their name to world-famous dishes. He journeys to Melton Mowbray to sample the famous pork pie, crafted in a bakery that opened in 1851, before sampling some beloved boiled sweets.

Paula is foraging for wild garlic which she will incorporate into a roast onion soup, served with savoury cheese and smoked tomato jam biscuits.

It's Lorraine's favourite meal of the week: Sunday lunch. It's comforting, leisurely and easy with her slow roast pork shoulder with crispy crackling, garlic roast vegetables, and gravy.

Today no trip to Yucatan is complete without seeing a beautiful cenote, natural freshwater pools in caves. But Mayans saw them as the gateway to the underworld. To learn more about Mayan communities, Pati visits Cenote Xocempich with activist and lawyer Zoila Cen, who has dedicated her career to helping Mayan people. The next day, Zoila invites Pati to her niece's birthday celebration.

The old Venice is no more. The rising sea-level, overabundance of tourists and high cost of living has caused most of the Venetians to flee the once grand city. But for those Venetians who have stayed behind, there is now a struggle to hold on to their heritage, culture and way of life.

This episode is a heartfelt tribute to Horn Island's charm, its people, and the deep connection between the community and the sea.

Marcus creates a twist on a classic Sunday roast using a meat beloved by the French and Brits alike: chicken.

Matt teams up with wine expert Adam Walls for the perfect wine match for his potato and celeriac gratin. Laura heads to Mt Lofty house in Adelaide to whip up her Italian-inspired quail cotoletta.

The city of Trieste always filled Lidia with excitement. She cooks recipes inspired by her Zia Nina - mussels Triestine, orange raspberry spirtz, and a coffee panna cotta.

In this episode of Tastes and Traditions, we explore two comforting homemade dishes that showcase the heart of Ukrainian cooking-preservation and simplicity.

Jamie explains the history of pickling and preserving. If you have grown your own produce, you'll want to save it and keep it for as long as you can, or use the excess when you have a bumper crop.

Maeve explores the spicy world of Malaysian food, whose devotees cross oceans for the best laksa, roti and curry.

All hail the Chocolate Queen, as Kirsten dishes up more sensational desserts, like chocolate spaghetti with caramel ice cream, nutty Florentines and indulgent chocolate coconut bars.

Justine makes pickled pork with smoked speck and cabbage, Anjum whips up glazed pineapple with peanuts and coconut ice cream. Adam cooks his chicken mushroom ravioli with fungi sauce.

Award-winning chef Saavni Krishnan, scene-stealing actor Michael Logo and Adam share their recipes for basic but brilliant dinners.

Join Donal Skehan and his dog Max on an unforgettable adventure around the picturesque town of Dingle, County Kerry.

Richo's making kid-friendly favourites that won't make parents cry into the sink. Easy, tasty, sneakily nutritious and guaranteed to shut down at least one tantrum.

Ainsley heads to the idyllic island of Gozo to finish his journey, starting with a picturesque picnic filled with the tastes of Malta courtesy of Ana.

It's the last night in Bradford and sales director Tom's turn to host. He's drawing on his French heritage for his menu in the hope of wowing his guests with simple dishes, executed well.

This week's competition is in South Wales, where first to host is farm girl Claire who's hoping to fill her guests' bellies with some local Welsh produce.

Award-winning chef Saavni Krishnan, scene-stealing actor Michael Logo and Adam share their recipes for basic but brilliant dinners.

Maggie cooks neenish tarts and explains how this quirky tart that originated in New South Wales got its name. Simon continues the theme and cooks a flourless cake, using almond meal and wattleseed, but experiments a bit and adds some desert limes from Maggie's cupboard to give it a real Australian flavour.

Paula is foraging for wild garlic which she will incorporate into a roast onion soup, served with savoury cheese and smoked tomato jam biscuits.

It's Lorraine's favourite meal of the week: Sunday lunch. It's comforting, leisurely and easy with her slow roast pork shoulder with crispy crackling, garlic roast vegetables, and gravy.

Join Donal Skehan and his dog Max on an unforgettable adventure around the picturesque town of Dingle, County Kerry.

Richo's making kid-friendly favourites that won't make parents cry into the sink. Easy, tasty, sneakily nutritious and guaranteed to shut down at least one tantrum.

Ainsley heads to the idyllic island of Gozo to finish his journey, starting with a picturesque picnic filled with the tastes of Malta courtesy of Ana.

Victor shares how to prepare a whole fish, as well as some tips on how to steam a whole fish when you don't have a large enough steaming basket.

It's the last night in Bradford and sales director Tom's turn to host. He's drawing on his French heritage for his menu in the hope of wowing his guests with simple dishes, executed well.

This week's competition is in South Wales, where first to host is farm girl Claire who's hoping to fill her guests' bellies with some local Welsh produce.

Award-winning chef Saavni Krishnan, scene-stealing actor Michael Logo and Adam share their recipes for basic but brilliant dinners.

Maggie cooks neenish tarts and explains how this quirky tart that originated in New South Wales got its name. Simon continues the theme and cooks a flourless cake, using almond meal and wattleseed, but experiments a bit and adds some desert limes from Maggie's cupboard to give it a real Australian flavour.

Paula is foraging for wild garlic which she will incorporate into a roast onion soup, served with savoury cheese and smoked tomato jam biscuits.

It's Lorraine's favourite meal of the week: Sunday lunch. It's comforting, leisurely and easy with her slow roast pork shoulder with crispy crackling, garlic roast vegetables, and gravy.

Today no trip to Yucatan is complete without seeing a beautiful cenote, natural freshwater pools in caves. But Mayans saw them as the gateway to the underworld. To learn more about Mayan communities, Pati visits Cenote Xocempich with activist and lawyer Zoila Cen, who has dedicated her career to helping Mayan people. The next day, Zoila invites Pati to her niece's birthday celebration.

The old Venice is no more. The rising sea-level, overabundance of tourists and high cost of living has caused most of the Venetians to flee the once grand city. But for those Venetians who have stayed behind, there is now a struggle to hold on to their heritage, culture and way of life.

This episode is a heartfelt tribute to Horn Island's charm, its people, and the deep connection between the community and the sea.

Marcus creates a twist on a classic Sunday roast using a meat beloved by the French and Brits alike: chicken.

Matt teams up with wine expert Adam Walls for the perfect wine match for his potato and celeriac gratin. Laura heads to Mt Lofty house in Adelaide to whip up her Italian-inspired quail cotoletta.

The city of Trieste always filled Lidia with excitement. She cooks recipes inspired by her Zia Nina - mussels Triestine, orange raspberry spirtz, and a coffee panna cotta.

In this episode of Tastes and Traditions, we explore two comforting homemade dishes that showcase the heart of Ukrainian cooking-preservation and simplicity.

Jamie explains the history of pickling and preserving. If you have grown your own produce, you'll want to save it and keep it for as long as you can, or use the excess when you have a bumper crop.

Maeve explores the spicy world of Malaysian food, whose devotees cross oceans for the best laksa, roti and curry.

All hail the Chocolate Queen, as Kirsten dishes up more sensational desserts, like chocolate spaghetti with caramel ice cream, nutty Florentines and indulgent chocolate coconut bars.

Justine makes pickled pork with smoked speck and cabbage, Anjum whips up glazed pineapple with peanuts and coconut ice cream. Adam cooks his chicken mushroom ravioli with fungi sauce.

Award-winning chef Saavni Krishnan, scene-stealing actor Michael Logo and Adam share their recipes for basic but brilliant dinners.

Join Donal Skehan and his dog Max on an unforgettable adventure around the picturesque town of Dingle, County Kerry.

Richo's making kid-friendly favourites that won't make parents cry into the sink. Easy, tasty, sneakily nutritious and guaranteed to shut down at least one tantrum.

Paula adds a modern twist to a traditional roozle breid, a variation on potato bread, by transforming it into a taco.

Lorraine prepares a gorgeous, hearty Spanish paella with sherry, chorizo, and prawns - the ideal one-pan 'help yourself dish' for a fun night in with friends and family.

An ingredient Pati constantly uses is salt and Yucatan has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Engineer Felipe Perez takes Pati to the pink lakes where the salt is produced. Down the road in Rio Lagartos, conservationist Diego Nunez takes her to see another pink wonder, Mexico's highest concentration of flamingos.

David sets out with his family to get the true Venice tourist experience and meets a charming gondolier and his wife, who teach them all about the history and pride of the age-old tradition of the gondolas in Venice. They explore local hotspots and venture off the beaten path to a beautiful Venetian winery, sampling gourmet cicchetti along the way. David then spends time with Emanuel, a local fisherman,.

In the final episode of Season 1 of Island Echoes, Nornie Bero visits the breathtaking island of Erub to experience a truly unique local pastime.

There is one delicious food that is adored across the world. It may have started life in South America as the humble cocoa bean, but it's the Swiss, Belgians and French, who've turned it into an ingredient we all adore.

Mike is joined by his daughter Abigail to whip up her favourite treat, double chocolate cookies. Matt creates a Vietnamese dessert, coconut creme caramel. Laura wraps up the show with carbonara.

Lidia talks the hard work involved with making flour, then bread and pasta. She makes croutons with a Caesar salad, then a fusilli with spinach and herbed ricotta, and a lagane pasta with chickpeas.

In this cozy episode of Tastes and Traditions, we revisit two timeless classics of Ukrainian home cooking-warm, fragrant Cabbage Buns and juicy Pork Cutlets.

Jamie searches for edible wild mushrooms in a local forest with his mentor, Gennaro Contaldo. Then he uses them to make bruschetta, risotto and venison Stroganoff.

Maeve O'Meara takes you on a journey within your very own kitchen and makes new flavours familiar. In tonight's episode, Maeve explores the world of Portuguese food.

Warm apple tarts are hard to resist and pastry expert Kirsten Tibballs is in the kitchen showing her version that's easy to replicate at home. She's also dishing up a brilliant no-churn chocolate, date and ice cream cake that is better than anything you'll find in the store.

Justine makes her sweet potato and ginger gratin, gives you some great tips for steaming eggs and Adam Liaw makes his leche flan.

A pantry staple becomes the hero tonight as Adam and his guests, comedian Mel Buttle and chef Dom Wilton make magic with tinned tomatoes.

Justine visits another iconic Buffalo venue for a traditional roast beef lunch before setting off for the breathtaking 1000 Islands, visiting scenic spots like Boldt Castle and Morgan Island.

Chef Matt Moran delves into the food memories of multifaceted entertainer Courtney Act, revealing how retro family dishes and deep resilience have illuminated their path to stardom.

Contemplating life over a bottle of wine against the backdrop of the bay of Naples, Rick has found the perfect place, and person, to start his seafood odyssey.

Rick flees the restaurant to seek comfort from the sea. Forty-eight kilometres out of Padstow, he calms down. Veteran fisherman Ivan Bates introduces Rick to the joys of fishing for the best fish in the world, turbot.

It's the second night of the competition and the turn of account executive Ricard to host, not in his house but next door in the pub he runs with his partner.

Third to host in South Wales is hotel receptionist and aspiring personal trainer Daffyd, who's hosting a healthy vegetarian-ish dinner party, as he hopes to impress his guests.

A pantry staple becomes the hero tonight as Adam and his guests, comedian Mel Buttle and chef Dom Wilton make magic with tinned tomatoes.

Maggie gives us a snapshot on the world of food photography, one which is often veiled in trickery, sprays, glues and gels, all used to artificially enhance the look of a dish. Maggie's approach is a bit different: self trained, she likes to keep her style simple and natural, letting the food speak for itself and the skills of the photographer really shine through.

Paula adds a modern twist to a traditional roozle breid, a variation on potato bread, by transforming it into a taco.

Lorraine prepares a gorgeous, hearty Spanish paella with sherry, chorizo, and prawns - the ideal one-pan 'help yourself dish' for a fun night in with friends and family.

Justine visits another iconic Buffalo venue for a traditional roast beef lunch before setting off for the breathtaking 1000 Islands, visiting scenic spots like Boldt Castle and Morgan Island.

Chef Matt Moran delves into the food memories of multifaceted entertainer Courtney Act, revealing how retro family dishes and deep resilience have illuminated their path to stardom.

Contemplating life over a bottle of wine against the backdrop of the bay of Naples, Rick has found the perfect place, and person, to start his seafood odyssey.

Rick flees the restaurant to seek comfort from the sea. Forty-eight kilometres out of Padstow, he calms down. Veteran fisherman Ivan Bates introduces Rick to the joys of fishing for the best fish in the world, turbot.

It's the second night of the competition and the turn of account executive Ricard to host, not in his house but next door in the pub he runs with his partner.

Third to host in South Wales is hotel receptionist and aspiring personal trainer Daffyd, who's hosting a healthy vegetarian-ish dinner party, as he hopes to impress his guests.

A pantry staple becomes the hero tonight as Adam and his guests, comedian Mel Buttle and chef Dom Wilton make magic with tinned tomatoes.

Maggie gives us a snapshot on the world of food photography, one which is often veiled in trickery, sprays, glues and gels, all used to artificially enhance the look of a dish. Maggie's approach is a bit different: self trained, she likes to keep her style simple and natural, letting the food speak for itself and the skills of the photographer really shine through.

Paula adds a modern twist to a traditional roozle breid, a variation on potato bread, by transforming it into a taco.

Lorraine prepares a gorgeous, hearty Spanish paella with sherry, chorizo, and prawns - the ideal one-pan 'help yourself dish' for a fun night in with friends and family.

An ingredient Pati constantly uses is salt and Yucatan has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Engineer Felipe Perez takes Pati to the pink lakes where the salt is produced. Down the road in Rio Lagartos, conservationist Diego Nunez takes her to see another pink wonder, Mexico's highest concentration of flamingos.

David sets out with his family to get the true Venice tourist experience and meets a charming gondolier and his wife, who teach them all about the history and pride of the age-old tradition of the gondolas in Venice. They explore local hotspots and venture off the beaten path to a beautiful Venetian winery, sampling gourmet cicchetti along the way. David then spends time with Emanuel, a local fisherman,.

In the final episode of Season 1 of Island Echoes, Nornie Bero visits the breathtaking island of Erub to experience a truly unique local pastime.

There is one delicious food that is adored across the world. It may have started life in South America as the humble cocoa bean, but it's the Swiss, Belgians and French, who've turned it into an ingredient we all adore.

Mike is joined by his daughter Abigail to whip up her favourite treat, double chocolate cookies. Matt creates a Vietnamese dessert, coconut creme caramel. Laura wraps up the show with carbonara.

Lidia talks the hard work involved with making flour, then bread and pasta. She makes croutons with a Caesar salad, then a fusilli with spinach and herbed ricotta, and a lagane pasta with chickpeas.

In this cozy episode of Tastes and Traditions, we revisit two timeless classics of Ukrainian home cooking-warm, fragrant Cabbage Buns and juicy Pork Cutlets.

Jamie searches for edible wild mushrooms in a local forest with his mentor, Gennaro Contaldo. Then he uses them to make bruschetta, risotto and venison Stroganoff.

Maeve O'Meara takes you on a journey within your very own kitchen and makes new flavours familiar. In tonight's episode, Maeve explores the world of Portuguese food.

Warm apple tarts are hard to resist and pastry expert Kirsten Tibballs is in the kitchen showing her version that's easy to replicate at home. She's also dishing up a brilliant no-churn chocolate, date and ice cream cake that is better than anything you'll find in the store.

Justine makes her sweet potato and ginger gratin, gives you some great tips for steaming eggs and Adam Liaw makes his leche flan.

A pantry staple becomes the hero tonight as Adam and his guests, comedian Mel Buttle and chef Dom Wilton make magic with tinned tomatoes.

Justine visits another iconic Buffalo venue for a traditional roast beef lunch before setting off for the breathtaking 1000 Islands, visiting scenic spots like Boldt Castle and Morgan Island.

Chef Matt Moran delves into the food memories of multifaceted entertainer Courtney Act, revealing how retro family dishes and deep resilience have illuminated their path to stardom.

Paula rustles up a sandwich or 'piece' as it is known in Belfast, but first she has to catch the filling. She joins father-and-son fishing duo, Gerry and Daniel McNally to fish.

Lorraine brings the taste of Spain to the table with her Rioja braised lamb shanks with chorizo and garlic, served with her buttery fast-baked mashed potato.

Pati discovers Yucatan's league of their own. She joins the Amazonas, a softball team of Indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen. After teaching Pati the ins and outs of the game, Dona Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas.

David travels to beautiful Verona, a town known for food, wine and love. It was the setting of Shakespeare's most famous romance, Romeo & Juliet, and a city of people known to open their hearts to strangers.

Enjoy the culinary skills of Veronica Francis, who draws on her Malaysian influences from her father.

It's fair to say that when it comes to our national classic dishes, the French and the Brits like to do things differently.

Matt prepares a BBQ chicken from his restaurant menu. Mike and Catherine Velisha cook up a smoked tofu and broccoli stir fry in the market. Laura's mum prepares her blueberry galette.

Lidia went to school near Trieste and picked up many essential kitchen skills. Inspired by the soups in school lunches, she makes cannellini bean and lentil soup, and a one pot of sausages and apples.

In this flavorful episode of Tastes and Traditions, we explore two timeless dishes that capture the essence of Ukrainian warmth and festivity.

Jamie makes some great game recipes starting with his very own Essex Fried Rabbit. His local gamekeeper brings Jamie some venison and they have a chat about the free range nature of deer.

The fresh and healthy world of Vietnamese food contains dishes that are both balanced in flavour and good for the body and the soul. Maeve joins her friend Peter Nguyen, engineer and food expert, to learn which fish sauce is best used for cooking and which one for salads, and why it's similar to olive oil in its purity and health benefits. Peter also explains how to choose the right rice paper and where to find coconut juice.

An episode to make the kids happy - learn to make Coconut Lolipops, Chocolate Butterflies and Flower Pot Cakes. Plus Kirsten's recipe for a Choc Swiss Roll that's perfectly light and airy.

Justine makes her grilled sirloin with chilli, lime and coriander butter, shows you her acai yoghurt mix and Johnny Di Francesco cooks his classic pizza margherita.

Just like a servo for your body, Adam and his guests, chef John Ralley and Paralympic great Ellie Cole make some fast fuel.

Rachel Khoo is a strong believer that if something is worth celebrating, it must involve chocolate!

For the perfect skewers, Alimah was taught to imagine she was sewing a running stitch when threading the skewer through the meat. She shares an Island Dreams satay favourite.

This episode sees Jamie take a British cafe favourite (ham, egg and chips) and give it a wonderful Jamaican twist with a hit of fiery jerk marinade. Next, Jamie cooks up a simple, but incredibly elegant pasta dish, loaded with beautiful crab meat, wafer-thin fennel and a hit of chilli to bring everything together.

Fourth to host in South Wales is children's doctor Sophie, who despite usually being a vegan has decided to cook meat for her diners in an attempt to grab the grand.

It's the final night of the competition and the turn of civil servant Sandra to host.

Just like a servo for your body, Adam and his guests, chef John Ralley and Paralympic great Ellie Cole make some fast fuel.

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.

Paula rustles up a sandwich or 'piece' as it is known in Belfast, but first she has to catch the filling. She joins father-and-son fishing duo, Gerry and Daniel McNally to fish.

Lorraine brings the taste of Spain to the table with her Rioja braised lamb shanks with chorizo and garlic, served with her buttery fast-baked mashed potato.

Rachel Khoo is a strong believer that if something is worth celebrating, it must involve chocolate!

For the perfect skewers, Alimah was taught to imagine she was sewing a running stitch when threading the skewer through the meat. She shares an Island Dreams satay favourite.

This episode sees Jamie take a British cafe favourite (ham, egg and chips) and give it a wonderful Jamaican twist with a hit of fiery jerk marinade. Next, Jamie cooks up a simple, but incredibly elegant pasta dish, loaded with beautiful crab meat, wafer-thin fennel and a hit of chilli to bring everything together.

Fourth to host in South Wales is children's doctor Sophie, who despite usually being a vegan has decided to cook meat for her diners in an attempt to grab the grand.

It's the final night of the competition and the turn of civil servant Sandra to host.

Just like a servo for your body, Adam and his guests, chef John Ralley and Paralympic great Ellie Cole make some fast fuel.

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.

Paula rustles up a sandwich or 'piece' as it is known in Belfast, but first she has to catch the filling. She joins father-and-son fishing duo, Gerry and Daniel McNally to fish.

Lorraine brings the taste of Spain to the table with her Rioja braised lamb shanks with chorizo and garlic, served with her buttery fast-baked mashed potato.

Pati discovers Yucatan's league of their own. She joins the Amazonas, a softball team of Indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen. After teaching Pati the ins and outs of the game, Dona Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas.

David travels to beautiful Verona, a town known for food, wine and love. It was the setting of Shakespeare's most famous romance, Romeo & Juliet, and a city of people known to open their hearts to strangers.

Enjoy the culinary skills of Veronica Francis, who draws on her Malaysian influences from her father.

It's fair to say that when it comes to our national classic dishes, the French and the Brits like to do things differently.

Matt prepares a BBQ chicken from his restaurant menu. Mike and Catherine Velisha cook up a smoked tofu and broccoli stir fry in the market. Laura's mum prepares her blueberry galette.

Lidia went to school near Trieste and picked up many essential kitchen skills. Inspired by the soups in school lunches, she makes cannellini bean and lentil soup, and a one pot of sausages and apples.

In this flavorful episode of Tastes and Traditions, we explore two timeless dishes that capture the essence of Ukrainian warmth and festivity.

Jamie makes some great game recipes starting with his very own Essex Fried Rabbit. His local gamekeeper brings Jamie some venison and they have a chat about the free range nature of deer.

The fresh and healthy world of Vietnamese food contains dishes that are both balanced in flavour and good for the body and the soul. Maeve joins her friend Peter Nguyen, engineer and food expert, to learn which fish sauce is best used for cooking and which one for salads, and why it's similar to olive oil in its purity and health benefits. Peter also explains how to choose the right rice paper and where to find coconut juice.

An episode to make the kids happy - learn to make Coconut Lolipops, Chocolate Butterflies and Flower Pot Cakes. Plus Kirsten's recipe for a Choc Swiss Roll that's perfectly light and airy.

Justine makes her grilled sirloin with chilli, lime and coriander butter, shows you her acai yoghurt mix and Johnny Di Francesco cooks his classic pizza margherita.

Just like a servo for your body, Adam and his guests, chef John Ralley and Paralympic great Ellie Cole make some fast fuel.

Rachel Khoo is a strong believer that if something is worth celebrating, it must involve chocolate!

For the perfect skewers, Alimah was taught to imagine she was sewing a running stitch when threading the skewer through the meat. She shares an Island Dreams satay favourite.

This episode sees Jamie take a British cafe favourite (ham, egg and chips) and give it a wonderful Jamaican twist with a hit of fiery jerk marinade. Next, Jamie cooks up a simple, but incredibly elegant pasta dish, loaded with beautiful crab meat, wafer-thin fennel and a hit of chilli to bring everything together.

In this flavorful episode of Tastes and Traditions, we explore two timeless dishes that capture the essence of Ukrainian warmth and festivity.

Jamie makes some great game recipes starting with his very own Essex Fried Rabbit. His local gamekeeper brings Jamie some venison and they have a chat about the free range nature of deer.

The fresh and healthy world of Vietnamese food contains dishes that are both balanced in flavour and good for the body and the soul. Maeve joins her friend Peter Nguyen, engineer and food expert, to learn which fish sauce is best used for cooking and which one for salads, and why it's similar to olive oil in its purity and health benefits. Peter also explains how to choose the right rice paper and where to find coconut juice.

An episode to make the kids happy - learn to make Coconut Lolipops, Chocolate Butterflies and Flower Pot Cakes. Plus Kirsten's recipe for a Choc Swiss Roll that's perfectly light and airy.

Justine makes her grilled sirloin with chilli, lime and coriander butter, shows you her acai yoghurt mix and Johnny Di Francesco cooks his classic pizza margherita.

Just like a servo for your body, Adam and his guests, chef John Ralley and Paralympic great Ellie Cole make some fast fuel.

In this episode, with British supermarkets chasing every pound going and under more pressure than ever now that Lidl and Aldi have shaken up the market, the budget chain is under pressure to find new ways to drive costs down.

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

Tom's journey starts in Newlyn, the largest fishing port in England, where he's searching for sardines. Then he cooks up a tasty take on sardines on toast for the crew.

Nadiya Hussain creates dishes ideal for family get-togethers, learns how to perfect her barbeque technique with BBQ King James and meets Paul Ainsworth, Michelin Star Chef and salt enthusiast.

This week Jamie heads to glorious Puglia to seek out family recipes that make this spectacular region the hottest food destination in Italy. Jamie meets Puglia's real pasta grannies inspiring Jamie's awesome and authentic homemade pasta with warm broccoli and tangy cheese pesto.

Fred Sirieix's journey in Northern Ireland takes him along Strangford Lough's scenic shores. He cycles from Castle Ward to Portaferry, by land and sea routes.

Rick's off to the north-eastern Greek city of Thessaloniki, nestling on the northern shores of the Aegean Sea. The city is revered as the gourmet capital of Greece.

Tony plays spy in Russia and sets off to locate the best blinis and borscht St Petersburg has to offer.

New York chef Anthony Bourdain descends into the culinary underbelly of his metropolitan nemesis, Los Angeles.

Yuzu, Buddha's hand, caviar lemon. The lemon family is large, and some members are far from our classic yellow lemons.

In this episode, with British supermarkets chasing every pound going and under more pressure than ever now that Lidl and Aldi have shaken up the market, the budget chain is under pressure to find new ways to drive costs down.

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

This week Jamie heads to glorious Puglia to seek out family recipes that make this spectacular region the hottest food destination in Italy. Jamie meets Puglia's real pasta grannies inspiring Jamie's awesome and authentic homemade pasta with warm broccoli and tangy cheese pesto.

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

Fred Sirieix's journey in Northern Ireland takes him along Strangford Lough's scenic shores. He cycles from Castle Ward to Portaferry, by land and sea routes.

Rick's off to the north-eastern Greek city of Thessaloniki, nestling on the northern shores of the Aegean Sea. The city is revered as the gourmet capital of Greece.

Tony plays spy in Russia and sets off to locate the best blinis and borscht St Petersburg has to offer.

New York chef Anthony Bourdain descends into the culinary underbelly of his metropolitan nemesis, Los Angeles.

Tom's journey starts in Newlyn, the largest fishing port in England, where he's searching for sardines. Then he cooks up a tasty take on sardines on toast for the crew.

Nadiya Hussain creates dishes ideal for family get-togethers, learns how to perfect her barbeque technique with BBQ King James and meets Paul Ainsworth, Michelin Star Chef and salt enthusiast.

Yuzu, Buddha's hand, caviar lemon. The lemon family is large, and some members are far from our classic yellow lemons.

In this episode, with British supermarkets chasing every pound going and under more pressure than ever now that Lidl and Aldi have shaken up the market, the budget chain is under pressure to find new ways to drive costs down.

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

This week Jamie heads to glorious Puglia to seek out family recipes that make this spectacular region the hottest food destination in Italy. Jamie meets Puglia's real pasta grannies inspiring Jamie's awesome and authentic homemade pasta with warm broccoli and tangy cheese pesto.

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

Fred Sirieix's journey in Northern Ireland takes him along Strangford Lough's scenic shores. He cycles from Castle Ward to Portaferry, by land and sea routes.

Rick's off to the north-eastern Greek city of Thessaloniki, nestling on the northern shores of the Aegean Sea. The city is revered as the gourmet capital of Greece.

Yuzu, Buddha's hand, caviar lemon. The lemon family is large, and some members are far from our classic yellow lemons.

In this episode, with British supermarkets chasing every pound going and under more pressure than ever now that Lidl and Aldi have shaken up the market, the budget chain is under pressure to find new ways to drive costs down.

This week Jamie heads to glorious Puglia to seek out family recipes that make this spectacular region the hottest food destination in Italy. Jamie meets Puglia's real pasta grannies inspiring Jamie's awesome and authentic homemade pasta with warm broccoli and tangy cheese pesto.

Tom's journey starts in Newlyn, the largest fishing port in England, where he's searching for sardines. Then he cooks up a tasty take on sardines on toast for the crew.

Adam has the ultimate travel companions for a delicious trip to wine country- two of Australia's best food and wine minds, Maggie Beer AO and Steve Flamsteed.

Tonight, award-winning author Rosheen Kaul, leading man Ryan Corr and Adam reveal their secret sauces.

Award-winning chef Saavni Krishnan, scene-stealing actor Michael Logo and Adam share their recipes for basic but brilliant dinners.

A pantry staple becomes the hero tonight as Adam and his guests, comedian Mel Buttle and chef Dom Wilton make magic with tinned tomatoes.

Just like a servo for your body, Adam and his guests, chef John Ralley and Paralympic great Ellie Cole make some fast fuel.

Guillaume Brahimi explores the mountain regions in the south of France where there are so many regional specialties to try. In the caves under the town of Roquefort, Guillaume will learn the secrets to making the best blue cheese and pair it with a juicy BBQ steak.

Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help British families tackle food waste and save money.

Jeremy teams up with his good friend and TV chef Nisha Katona to explore Hong Kong's vibrant international food scene.

In search of Cuba's most authentic and delicious ingredients, Gordon embraces local ingenuity as he fishes and forages his way across the island.

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.

Join renowned chef Guillaume Brahimi as he unravels the artistic wonders of Normandy. Guillaume's journey begins in the picturesque town of Honfleur, renowned for its allure to renowned artists such as Monet and Boudin.

Analiese starts her first Tasmanian spring with a 'Welcome to Country' ceremony. She learns to shoot and goes on an overnight fishing adventure.

London-based brewer, Jaega Wise, tries to turn Rick into a craft beer fan and he puts some in a sauce for John Dory. He enjoys borscht at a Ukrainian restaurant staffed by refugees.

In Kent, The Garden of England, Rick harvests English cherries at a family-run farm. From Ramsgate he heads out to sea in search of Dover sole, his favourite fish.

Tony traverses the Moroccan desert with one goal in mind: eat a mud-oven-roasted sheep.

After taking a cyclo-ride through Ho Chi Minh City and trying various foods from roadside vendors and markets, Tony tests his might with a few shots of snake wine and a live cobra heart.

Champagne is one of the most prestigious treasures of French heritage, characterized by unique expertise and subject to strict appellation controls.

Jeremy teams up with his good friend and TV chef Nisha Katona to explore Hong Kong's vibrant international food scene.

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 search of Cuba's most authentic and delicious ingredients, Gordon embraces local ingenuity as he fishes and forages his way across the island.

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

Join renowned chef Guillaume Brahimi as he unravels the artistic wonders of Normandy. Guillaume's journey begins in the picturesque town of Honfleur, renowned for its allure to renowned artists such as Monet and Boudin.

Analiese starts her first Tasmanian spring with a 'Welcome to Country' ceremony. She learns to shoot and goes on an overnight fishing adventure.

London-based brewer, Jaega Wise, tries to turn Rick into a craft beer fan and he puts some in a sauce for John Dory. He enjoys borscht at a Ukrainian restaurant staffed by refugees.

In Kent, The Garden of England, Rick harvests English cherries at a family-run farm. From Ramsgate he heads out to sea in search of Dover sole, his favourite fish.

Tony traverses the Moroccan desert with one goal in mind: eat a mud-oven-roasted sheep.

After taking a cyclo-ride through Ho Chi Minh City and trying various foods from roadside vendors and markets, Tony tests his might with a few shots of snake wine and a live cobra heart.

Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help British families tackle food waste and save money.

Adam has the ultimate travel companions for a delicious trip to wine country- two of Australia's best food and wine minds, Maggie Beer AO and Steve Flamsteed.

Tonight, award-winning author Rosheen Kaul, leading man Ryan Corr and Adam reveal their secret sauces.

Award-winning chef Saavni Krishnan, scene-stealing actor Michael Logo and Adam share their recipes for basic but brilliant dinners.

A pantry staple becomes the hero tonight as Adam and his guests, comedian Mel Buttle and chef Dom Wilton make magic with tinned tomatoes.

Just like a servo for your body, Adam and his guests, chef John Ralley and Paralympic great Ellie Cole make some fast fuel.

Guillaume Brahimi explores the mountain regions in the south of France where there are so many regional specialties to try. In the caves under the town of Roquefort, Guillaume will learn the secrets to making the best blue cheese and pair it with a juicy BBQ steak.

Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help British families tackle food waste and save money.

Jeremy teams up with his good friend and TV chef Nisha Katona to explore Hong Kong's vibrant international food scene.

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 search of Cuba's most authentic and delicious ingredients, Gordon embraces local ingenuity as he fishes and forages his way across the island.

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

Join renowned chef Guillaume Brahimi as he unravels the artistic wonders of Normandy. Guillaume's journey begins in the picturesque town of Honfleur, renowned for its allure to renowned artists such as Monet and Boudin.

Analiese starts her first Tasmanian spring with a 'Welcome to Country' ceremony. She learns to shoot and goes on an overnight fishing adventure.

Champagne is one of the most prestigious treasures of French heritage, characterized by unique expertise and subject to strict appellation controls.

Paula visits a Belfast fishmongers where they smoke their own haddock. She uses it as a casing for a smokie Scotch egg served up with a parsley mayonnaise.

With plenty of deceptively easy recipes and fantastic tips, Lorraine Pascale shows people with no kitchen confidence how to pull off an impressive meal for friends and family.

Pati explores Juarez's Prohibition-era legacy and two icons - the margarita and burritos.

As the most progressive city in Italy, it's not surprising that Milan attracts world-renowned designers, stylists and architects. David speaks to some of these great artists, spending time with Isaia designer and CEO, Gianluca Isaia, discussing what makes Milano so inspiring.

Chilli Crab, Singapore noodles with turtle, bunyjman, lea and liji liji shell in a soya chilli sauce: Every kriol cook boasts about his or her 'Chilli Crab', and Brian Bin Saaban is no exception.

There's so much amazing food in Provence, but one special ingredient in particular garners a lot of excitement when seen on the menu, beef.

Laura cooks her favourite Italian dessert, cannoli, on the banks of the River Torrens in Adelaide. Matt serves up a Basque cheesecake. Mike prepares a wonderful peanut butter and jam French toast.

Winter is always a tough time for the garden but makes cold weather crops more valuable. Some recipes include - orecchiette with breadcrumbs, pancetta, and a cabbage salad with dressing.

In this heartwarming episode of Tastes and Traditions, we dive into the rich flavors of Ukrainian home cooking.

Jamie's garden has a bumper crop of fascinating varieties of pumpkin and squash.

In this episode, Maeve O'Meara ventures into the colourful and spicy world of Indian food, displaying how to make some fabulous 10-minute dishes as well as the secrets of great curries from the subcontinent. Top chef Kumar Mahadevan shows the easy steps to a tender, flavoursome rogan josh while Ajoy Joshi cooks Hyderabadi chicken in spices and its own juices.

Get whipped into a chocolate frenzy with Kirsten's recipes for chocolate mousse cake and ganache-filled cookies, plus learn to make picture-pretty chocolate snowflakes.

Chocolate enthusiast, Trish McKenzie joins Justine to make her cherry ripe muffins and then Justine makes a roasted duck and tomato tarte fine and whips up and egg brekky tortilla.

Tonight, Adam and his guests, chef Natalie Murphy and comedian Daniel Connell, serve up their kitchen keepers.

In this festive special, Donal Skehan brings his Super Food in Minutes tips and tricks to the holiday season.

Dan heads to a popular local venue on Hong Kong Island to discover why they are renowned for their flavourful congee. He then meets up with Archan Chan, to experience innovative delicacies.

It's autumn at River Cottage and Hugh's going to get us all eating beetroot.

This week we're in and around Manchester, and first up is palliative care nurse, and 'never a dull moment' Pauline who's hoping to impress her guests with a family style dinner party.

Second to host this week in Manchester is plumber and adult merchandise director, Richard and he's cooking a rich and indulgent menu.

Tonight, Adam and his guests, chef Natalie Murphy and comedian Daniel Connell, serve up their kitchen keepers.

Maggie and Simon entice us outdoors into the late autumn sun to enjoy Greek-inspired barbecued goat, souvlaki, and baby octopus. Greek desserts are also on the menu, so be prepared for some syrupy, sweet lusciousness.

In this heartwarming episode of Tastes and Traditions, we dive into the rich flavors of Ukrainian home cooking.

Jamie's garden has a bumper crop of fascinating varieties of pumpkin and squash.

In this festive special, Donal Skehan brings his Super Food in Minutes tips and tricks to the holiday season.

Dan heads to a popular local venue on Hong Kong Island to discover why they are renowned for their flavourful congee. He then meets up with Archan Chan, to experience innovative delicacies.

It's autumn at River Cottage and Hugh's going to get us all eating beetroot.

This week we're in and around Manchester, and first up is palliative care nurse, and 'never a dull moment' Pauline who's hoping to impress her guests with a family style dinner party.

Second to host this week in Manchester is plumber and adult merchandise director, Richard and he's cooking a rich and indulgent menu.

Tonight, Adam and his guests, chef Natalie Murphy and comedian Daniel Connell, serve up their kitchen keepers.

Maggie and Simon entice us outdoors into the late autumn sun to enjoy Greek-inspired barbecued goat, souvlaki, and baby octopus. Greek desserts are also on the menu, so be prepared for some syrupy, sweet lusciousness.

Paula visits a Belfast fishmongers where they smoke their own haddock. She uses it as a casing for a smokie Scotch egg served up with a parsley mayonnaise.

With plenty of deceptively easy recipes and fantastic tips, Lorraine Pascale shows people with no kitchen confidence how to pull off an impressive meal for friends and family.

Pati explores Juarez's Prohibition-era legacy and two icons - the margarita and burritos.

As the most progressive city in Italy, it's not surprising that Milan attracts world-renowned designers, stylists and architects. David speaks to some of these great artists, spending time with Isaia designer and CEO, Gianluca Isaia, discussing what makes Milano so inspiring.

Chilli Crab, Singapore noodles with turtle, bunyjman, lea and liji liji shell in a soya chilli sauce: Every kriol cook boasts about his or her 'Chilli Crab', and Brian Bin Saaban is no exception.

There's so much amazing food in Provence, but one special ingredient in particular garners a lot of excitement when seen on the menu, beef.

Laura cooks her favourite Italian dessert, cannoli, on the banks of the River Torrens in Adelaide. Matt serves up a Basque cheesecake. Mike prepares a wonderful peanut butter and jam French toast.

Winter is always a tough time for the garden but makes cold weather crops more valuable. Some recipes include - orecchiette with breadcrumbs, pancetta, and a cabbage salad with dressing.

In this heartwarming episode of Tastes and Traditions, we dive into the rich flavors of Ukrainian home cooking.

Jamie's garden has a bumper crop of fascinating varieties of pumpkin and squash.

In this episode, Maeve O'Meara ventures into the colourful and spicy world of Indian food, displaying how to make some fabulous 10-minute dishes as well as the secrets of great curries from the subcontinent. Top chef Kumar Mahadevan shows the easy steps to a tender, flavoursome rogan josh while Ajoy Joshi cooks Hyderabadi chicken in spices and its own juices.