It's Paul's first summer on the farm and he eagerly waits for his sows Dolly and Pinky to give birth. Paul sets himself a challenge to create a long lunch menu using only produce sourced within sight of Mount Gulaga for his Gulaga gathering: a luscious celebration of the best seasonal produce Paul can forage, harvest, and gather.

Gino kicks his Italian escape off on the famous Amalfi Coast, where he prepares a classic Caprese salad and ricotta dumplings called dunderi.

Today Justine shares her Salami Mushroom Pizza and her Roasted Tomato, Salami Salad with Kale Pesto. Later Justine is joined by Greek Chef Kathy Tsaples who shares her Galatopita with us.

Mike starts the show making Burrata with Mix-A-Mato Sugo Salad. Is it a salad or a starter? Wine expert Adam Walls provides wine matching tips before Laura makes her flavour-packed Grilled Radicchio & Cranberry Salad. Mike wraps up with his take on the popular English dessert, Sticky Date Pudding.

Pati meets with women chefs, business owners, and leaders of society, exploring the role of women in Oaxaca, and their influence on the customs and cuisine. In her kitchen, she cooks recipes that she learned from Oaxacan women, including coloradito chicken and a mashed potato cazuela. She finishes with a favorite of the women in her family, a milky and luscious almond and chocolate leche cake.

Italian food legend, Stefano Manfredi (Pizzaperta) harvests the freshest produce of the season for a Roman Vignarola - a dish that is the very essence of spring. Zimbabwean-born home cook Dorothy Johnson shares her recipe for Muboora Une Dovi using the new tender leaves of the pumpkin vine and served with a rich peanut sauce.

It's time to make friends with cabbage. Adam and his guests, chef Kane Pollard and comedian Jenny Tian have a ball with brassicas.

Nigella Lawson treats her supper guests to a sumptuous feast of lamb chops with mint, chilli and golden potatoes, served alongside roasted red onions with fennel and basil. Dessert is a true Anglo-Italian affair with a ruby red plum and amaretto crumble. There is also Nigella's easy no-stir farro risotto with mushrooms, and chocolate pasta with a dark butterscotch sauce - a perfect supper for those nights when you can't decide if you're in the mood for savoury or sweet.

Phu Quoc, an island off the south east coast of Vietnam, is well known for its production of fish sauce, and its many peppercorn plantations. It's an idyllic location and a relaxing change of pace for Luke as he cooks a dish of chicken and fresh peppercorns amongst the peppercorn trees, catches and cooks fresh calamari off a local squid boat, and grills prawns on a secluded beach.

Chef Ramsay gets up close with rhinos, giraffes, zebras and hippos in the dramatic wilderness of KwaZulu-Natal, South Africa, as he learns the secrets of the traditional cuisine of Zulu warriors and masters using a local 'braai'.

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

Entrepreneur and social media star, Kuda, is hoping to take his guests on an African adventure with a Zimbabwean and world influenced African A La Carte menu. Will it be enough to win the cash prize?

Construction recruitment consultant, Rich, is hoping to wow his guests with his Italian menu and themed night. Tune in to see if he has what it takes to seal the 1000 pound prize.

It's time to make friends with cabbage. Adam and his guests, chef Kane Pollard and comedian Jenny Tian have a ball with brassicas.

Around 14km off the coast of South Australia lies a beautiful and unspoilt piece of land. Kangaroo Island is 509km of stunning and dramatic coastline. It features beautiful beaches, is teeming with wildlife, and, as we discover, has become a source of delicious and innovative food produce. Simon visits a sheep dairy to source a favourite cheese and then roams the coast in search of Samphire, a native herb. Maggie introduces us to an Island farmer who farms Marron, a freshwater crayfish, and together Maggie and Simon show us how quality produce demands minimum fuss.

Former Sydney Morning Herlad food editor, Matthew Evans, transforms from Australia's most feared critic to small landholder in Tasmania. This episode, Matthew feels inspired to make prosciutto and sources two piglets from Jen, a local farmer and former vegetarian. It will be months until they are fully grown, so in the interim he buys a leg of pork from Jen for his own prosciutto. Matthew also learns a traditional way to prepare offal from a Serbian friend, and enjoys full Serbian hospitality, if not the offal itself.

Join Frankie as he explores the history of polenta and makes an incredible short rib ragu. And are pretzels one of the most dangerous things you can cook in the kitchen? Let's find out.

Nigella Lawson treats her supper guests to a sumptuous feast of lamb chops with mint, chilli and golden potatoes, served alongside roasted red onions with fennel and basil. Dessert is a true Anglo-Italian affair with a ruby red plum and amaretto crumble. There is also Nigella's easy no-stir farro risotto with mushrooms, and chocolate pasta with a dark butterscotch sauce - a perfect supper for those nights when you can't decide if you're in the mood for savoury or sweet.

Phu Quoc, an island off the south east coast of Vietnam, is well known for its production of fish sauce, and its many peppercorn plantations. It's an idyllic location and a relaxing change of pace for Luke as he cooks a dish of chicken and fresh peppercorns amongst the peppercorn trees, catches and cooks fresh calamari off a local squid boat, and grills prawns on a secluded beach.

Chef Ramsay gets up close with rhinos, giraffes, zebras and hippos in the dramatic wilderness of KwaZulu-Natal, South Africa, as he learns the secrets of the traditional cuisine of Zulu warriors and masters using a local 'braai'.

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

Entrepreneur and social media star, Kuda, is hoping to take his guests on an African adventure with a Zimbabwean and world influenced African A La Carte menu. Will it be enough to win the cash prize?

Construction recruitment consultant, Rich, is hoping to wow his guests with his Italian menu and themed night. Tune in to see if he has what it takes to seal the 1000 pound prize.

Around 14km off the coast of South Australia lies a beautiful and unspoilt piece of land. Kangaroo Island is 509km of stunning and dramatic coastline. It features beautiful beaches, is teeming with wildlife, and, as we discover, has become a source of delicious and innovative food produce. Simon visits a sheep dairy to source a favourite cheese and then roams the coast in search of Samphire, a native herb. Maggie introduces us to an Island farmer who farms Marron, a freshwater crayfish, and together Maggie and Simon show us how quality produce demands minimum fuss.

Former Sydney Morning Herlad food editor, Matthew Evans, transforms from Australia's most feared critic to small landholder in Tasmania. This episode, Matthew feels inspired to make prosciutto and sources two piglets from Jen, a local farmer and former vegetarian. It will be months until they are fully grown, so in the interim he buys a leg of pork from Jen for his own prosciutto. Matthew also learns a traditional way to prepare offal from a Serbian friend, and enjoys full Serbian hospitality, if not the offal itself.

Chef host Natalia Machado loves chicken, and who doesn't? Chicken is enjoyed around the world for good reason: it is versatile and reliably delicious.

Rory creates a recipe to remind him of a magnificent weekend in Nantes: baked turbot with sauce beurre blanc.

Andrew explores the bountiful larder of the Scottish Highlands, from lean, flavourful Highland beef and sweet, buttery shellfish to handheld meat pies and smoked salmon.

Jimmy Doherty is in Italy to discover what makes pine nuts so expensive. Kate Quilton journeys to the depths of the Amazon rain forest in Brazil to find out what gives the humble red Leicester cheese its colour. And Matt Tebbutt is in Spain, where he explores how glacier cherries are made - and it takes his breath away.

It's Paul's first summer on the farm and he eagerly waits for his sows Dolly and Pinky to give birth. Paul sets himself a challenge to create a long lunch menu using only produce sourced within sight of Mount Gulaga for his Gulaga gathering: a luscious celebration of the best seasonal produce Paul can forage, harvest, and gather.

Gino kicks his Italian escape off on the famous Amalfi Coast, where he prepares a classic Caprese salad and ricotta dumplings called dunderi.

Today Justine shares her Salami Mushroom Pizza and her Roasted Tomato, Salami Salad with Kale Pesto. Later Justine is joined by Greek Chef Kathy Tsaples who shares her Galatopita with us.

Conquering her fear of bees, Analiese gets her first beehive, before heading off on an adventure with best friend and famous Thai restaurateur Palisa Anderson.

Pati meets with women chefs, business owners, and leaders of society, exploring the role of women in Oaxaca, and their influence on the customs and cuisine. In her kitchen, she cooks recipes that she learned from Oaxacan women, including coloradito chicken and a mashed potato cazuela. She finishes with a favorite of the women in her family, a milky and luscious almond and chocolate leche cake.

Mike starts the show making Burrata with Mix-A-Mato Sugo Salad. Is it a salad or a starter? Wine expert Adam Walls provides wine matching tips before Laura makes her flavour-packed Grilled Radicchio & Cranberry Salad. Mike wraps up with his take on the popular English dessert, Sticky Date Pudding.

Italian food legend, Stefano Manfredi (Pizzaperta) harvests the freshest produce of the season for a Roman Vignarola - a dish that is the very essence of spring. Zimbabwean-born home cook Dorothy Johnson shares her recipe for Muboora Une Dovi using the new tender leaves of the pumpkin vine and served with a rich peanut sauce.

Jimmy Doherty is in Italy to discover what makes pine nuts so expensive. Kate Quilton journeys to the depths of the Amazon rain forest in Brazil to find out what gives the humble red Leicester cheese its colour. And Matt Tebbutt is in Spain, where he explores how glacier cherries are made - and it takes his breath away.

It's time to make friends with cabbage. Adam and his guests, chef Kane Pollard and comedian Jenny Tian have a ball with brassicas.

Nigella Lawson treats her supper guests to a sumptuous feast of lamb chops with mint, chilli and golden potatoes, served alongside roasted red onions with fennel and basil. Dessert is a true Anglo-Italian affair with a ruby red plum and amaretto crumble. There is also Nigella's easy no-stir farro risotto with mushrooms, and chocolate pasta with a dark butterscotch sauce - a perfect supper for those nights when you can't decide if you're in the mood for savoury or sweet.

Phu Quoc, an island off the south east coast of Vietnam, is well known for its production of fish sauce, and its many peppercorn plantations. It's an idyllic location and a relaxing change of pace for Luke as he cooks a dish of chicken and fresh peppercorns amongst the peppercorn trees, catches and cooks fresh calamari off a local squid boat, and grills prawns on a secluded beach.

Frankie uncovers a secret ingredient you never knew you loved, along with the strange history of 'the prostitute's pasta'. While nobody is certain of how carbonara came to be, this combo of bacon, eggs and pasta is glorious.

Salad is a wonderful addition to any meal, and sometimes even a meal on its own. The talented Chef Craig Wong shares several of his superior salad ideas.

Analiese tackles the ups and downs of her new life, going on her first wallaby hunt with friend and wallaby-hunter, Richard, and dealing with the wild rabbits that are decimating her garden, resulting in a delicious braised rabbit stew.

Rory creates a new recipe inspired by his trip to Edinburgh: black pudding with glazed apples and grainy mustard sauce.

Andrew Zimmern explores iconic dishes of picturesque Nova Scotia, Canada, where the proximity to the sea, which is never more than 68km away, influences the local cuisine.

Jimmy gives our supermarket fish a sniff to discover how fresh the stock in the superstores really is. Kate is intrigued about what goes into a stuffed olive. In Greece, she discovers that the filling in pimento olives is not just red pepper. It contains another, surprising ingredient: seaweed. Matt's lifting the lid on skimmed milk - whole, semi skimmed, and skimmed.

In over a year, Paul's farm has grown from a hobby farm into a serious small holder, but without proper infrastructure he needs to plan for the future.

Continuing his culinary odyssey along the Mediterranean coast, Gino sails to beautiful Capri to sample la dolce vita. While there, he also unearths the origins of Italy's most famous digestivo. Back on the mainland, Gino goes in search of a unique little ingredient that packs a punch in the culinary world, and creates two showstopping dishes along the way.

Justine serves up some mouth watering Lamb Burgers with Haloumi and Olive Tapenade and teaches us how to make a taste tingling Chinese Style Braised Noodles with Snake Beans. Justine puts a twist on a classic and whips up Banana Fritters with Coconut Sorbet and Rum Caramel.

Mike shops for ingredients for his next French dish, Croque Madame, then prepares a Caribbean favourite, Caribbean Oxtail Curry. Laura wraps up the show with the perfect school lunchbox treat, Zucchini & Ricotta Muffins.

Pati goes on an in-depth exploration of all things mole. Oaxaca is known as the land of moles, and there are too many varieties to name. Through instruction in her kitchen and exploration while in Oaxaca, Pati explains the basics of mole, some of its history and importance, and a few of her personal favourite recipes including mole verde with pork and white beans and chicken almendrado.

Maeve O'Meara pays tribute to the power of pulses and legumes in dishes from around the world. Protein-rich beans have always been the heavy lifters of the vegetable world. Maeve discovers the secrets of a classic falafel with founder of a Middle Eastern food empire Faysal El-Abd (Al Aseel) and tastes a falafel roll made with fresh herbs, pickles and tarator sauce.

Tonight, you'll fall in love with Adam's, comedian Lizzy Hoo's and relationship expert Chantelle Otten's speed date dinners.

In this new series, 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. Every year in the UK almost 14 billion pounds worth of food goes into the bin - it's bad for the planet and disastrous for our wallets. But with creative meal-planning, genius food hacks and mouth-watering recipes-Prue and Rupy are going to teach our families to Cook Clever and Waste Less.

Mary travels to Scotland to enjoy the best of their everyday larder. She discovers wonderful shellfish in Ullapool, shares the joys of BBQ with chef Tom Kitchin and whips up a whisky cream.

James visits Marseille's oldest bakery, famous for the Navette biscuit. Then James cooks scallops the St Jacques way, as well as wreck fish with buckwheat.

Pharmacy technician Amy is hoping to impress everyone with her Asian curry extravaganza. But will it be too discerning for her guests?

It's a make-up artist and Glam Goth Sophie's turn to host. Will she throw in the towel before the night is out leaving her guests to fend for themselves, or will she give one last throw of the dice?

Tonight, you'll fall in love with Adam's, comedian Lizzy Hoo's and relationship expert Chantelle Otten's speed date dinners.

Packed full of tradition and memories, Sunday lunch is a very special part of Maggie's life, whether it be with friends or family, everyone is encouraged to get involved and be part of the whole experience. Maggie is treating her friends to a roast. For Maggie the best time of year for a good roast is spring when the lamb is at its peak and is served with baked vegetables, caramelised to almost burning, just like her mother used to do.

Food critic Matthew Evans has thrown in his city life for small farm living in Tasmania. Swapping land for sea, Matthew and his mates embark on a fishing adventure where they brave the elements to catch squid, lobster, and tuna out at sea. On his return, Matthew visits Greek market gardener George to source buckets of ripe tomatoes to make passata, which he bottles with a group of friends.

Frankie uncovers a secret ingredient you never knew you loved, along with the strange history of 'the prostitute's pasta'. While nobody is certain of how carbonara came to be, this combo of bacon, eggs and pasta is glorious.

In this new series, 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. Every year in the UK almost 14 billion pounds worth of food goes into the bin - it's bad for the planet and disastrous for our wallets. But with creative meal-planning, genius food hacks and mouth-watering recipes-Prue and Rupy are going to teach our families to Cook Clever and Waste Less.

Mary travels to Scotland to enjoy the best of their everyday larder. She discovers wonderful shellfish in Ullapool, shares the joys of BBQ with chef Tom Kitchin and whips up a whisky cream.

James visits Marseille's oldest bakery, famous for the Navette biscuit. Then James cooks scallops the St Jacques way, as well as wreck fish with buckwheat.

Victor shows how easy it is to make fresh noodles at home: all you need is flour, water and a little bit of time.

Pharmacy technician Amy is hoping to impress everyone with her Asian curry extravaganza. But will it be too discerning for her guests?

It's a make-up artist and Glam Goth Sophie's turn to host. Will she throw in the towel before the night is out leaving her guests to fend for themselves, or will she give one last throw of the dice?

Packed full of tradition and memories, Sunday lunch is a very special part of Maggie's life, whether it be with friends or family, everyone is encouraged to get involved and be part of the whole experience. Maggie is treating her friends to a roast. For Maggie the best time of year for a good roast is spring when the lamb is at its peak and is served with baked vegetables, caramelised to almost burning, just like her mother used to do.

Food critic Matthew Evans has thrown in his city life for small farm living in Tasmania. Swapping land for sea, Matthew and his mates embark on a fishing adventure where they brave the elements to catch squid, lobster, and tuna out at sea. On his return, Matthew visits Greek market gardener George to source buckets of ripe tomatoes to make passata, which he bottles with a group of friends.

Salad is a wonderful addition to any meal, and sometimes even a meal on its own. The talented Chef Craig Wong shares several of his superior salad ideas.

Rory creates a new recipe inspired by his trip to Edinburgh: black pudding with glazed apples and grainy mustard sauce.

Andrew Zimmern explores iconic dishes of picturesque Nova Scotia, Canada, where the proximity to the sea, which is never more than 68km away, influences the local cuisine.

Jimmy gives our supermarket fish a sniff to discover how fresh the stock in the superstores really is. Kate is intrigued about what goes into a stuffed olive. In Greece, she discovers that the filling in pimento olives is not just red pepper. It contains another, surprising ingredient: seaweed. Matt's lifting the lid on skimmed milk - whole, semi skimmed, and skimmed.

In over a year, Paul's farm has grown from a hobby farm into a serious small holder, but without proper infrastructure he needs to plan for the future.

Continuing his culinary odyssey along the Mediterranean coast, Gino sails to beautiful Capri to sample la dolce vita. While there, he also unearths the origins of Italy's most famous digestivo. Back on the mainland, Gino goes in search of a unique little ingredient that packs a punch in the culinary world, and creates two showstopping dishes along the way.

Justine serves up some mouth watering Lamb Burgers with Haloumi and Olive Tapenade and teaches us how to make a taste tingling Chinese Style Braised Noodles with Snake Beans. Justine puts a twist on a classic and whips up Banana Fritters with Coconut Sorbet and Rum Caramel.

Analiese tackles the ups and downs of her new life, going on her first wallaby hunt with friend and wallaby-hunter, Richard, and dealing with the wild rabbits that are decimating her garden, resulting in a delicious braised rabbit stew.

Pati goes on an in-depth exploration of all things mole. Oaxaca is known as the land of moles, and there are too many varieties to name. Through instruction in her kitchen and exploration while in Oaxaca, Pati explains the basics of mole, some of its history and importance, and a few of her personal favourite recipes including mole verde with pork and white beans and chicken almendrado.

Mike shops for ingredients for his next French dish, Croque Madame, then prepares a Caribbean favourite, Caribbean Oxtail Curry. Laura wraps up the show with the perfect school lunchbox treat, Zucchini & Ricotta Muffins.

Maeve O'Meara pays tribute to the power of pulses and legumes in dishes from around the world. Protein-rich beans have always been the heavy lifters of the vegetable world. Maeve discovers the secrets of a classic falafel with founder of a Middle Eastern food empire Faysal El-Abd (Al Aseel) and tastes a falafel roll made with fresh herbs, pickles and tarator sauce.

Jimmy gives our supermarket fish a sniff to discover how fresh the stock in the superstores really is. Kate is intrigued about what goes into a stuffed olive. In Greece, she discovers that the filling in pimento olives is not just red pepper. It contains another, surprising ingredient: seaweed. Matt's lifting the lid on skimmed milk - whole, semi skimmed, and skimmed.

Tonight, you'll fall in love with Adam's, comedian Lizzy Hoo's and relationship expert Chantelle Otten's speed date dinners.

In this new series, 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. Every year in the UK almost 14 billion pounds worth of food goes into the bin - it's bad for the planet and disastrous for our wallets. But with creative meal-planning, genius food hacks and mouth-watering recipes-Prue and Rupy are going to teach our families to Cook Clever and Waste Less.

Mary travels to Scotland to enjoy the best of their everyday larder. She discovers wonderful shellfish in Ullapool, shares the joys of BBQ with chef Tom Kitchin and whips up a whisky cream.

From the American origins of apple pie to the bizarre creation myth of modern ice cream, Frankie takes a look at the twisted tales behind some of our beloved desserts.

Snout to tail cooking is Chef Derek Dammann's specialty. In this episode celebrating pork, he cooks everything but the squeal.

Analiese faces her biggest challenge yet, slaughtering the two pigs she's reared for meat, and is visited by old friends from the mainland, including chef Adam Liaw, who reaffirm her commitment to her new life.

After a delicious exploration of Bath, Rory makes the perfect recipe to remind him of his trip, his own version of a Bath bun.

Andrew scopes out the creative and rustic comfort dishes of Quebec City, Canada. Influenced by French and English settlers, the city is full of old-world charm, late-night diners, hearty food and plenty of maple syrup.

Jimmy investigates why we seem to be importing so much venison from New Zealand and discovers how to keep UK venison on our supermarket shelves. Kate is in Italy meeting the makers of mozzarella. In Italy's Campania region, she learns the ancient techniques used to produce the cheese. Matt uncovers the nasty bacteria potentially lurking in raw bean sprouts.

There's trouble on Paul's farm and his goats go missing. He's questioning Bessie's future and needs to find out if she's pregnant. It's also time to turn the winter veggie patch into his first cash crop.

Forget vineyards and cypress trees, Gino reveals the hidden Tuscany with its beaches and traditional cowboys. Not one to shy away from a challenge, Gino saddles up and joins the cowboys to learn their centuries-old traditions, before hosting a beach barbecue blowout. Gino's next stop is in the region of Lazio via an ancient Roman highway before stopping off at the home of every Italian's favourite olive: Gaeta. Here he learns how to make this little town's signature street food before cooking up a feast on the shores of the picturesque town.

Learn how to make a brilliant Zucchini Soup with Justine, an Orecchiette pasta with Squid and Broccoli and a devilish Chocolate Gingerbread and Berry cake.

Mike kicks off the show with his Breakfast Pot, one of the simplest breakfast recipes you'll ever make. Laura is then joined in the Market Kitchen by Chef Kinsan, who makes Japanese Fried Chicken, Karaage.

Pati travels to a region in Oaxaca known as La Mixteca, and learns what makes the food and culture so unique. She meets up with Ixchel Ornellas, a chef, restaurant owner, and one of Mixteca's best cooks, who invites her on a personal tour of her city. Then, back in her kitchen, Pati creates new recipes based on that experience: corn soup with queso, and pescado agridulce.

Maeve explores the world of herbs and spices, the plant kingdom's biggest gift to humankind. She spends time in Andrew McConnell's treasured herb garden. He creates roast beetroot salad with pickled rhubarb and nasturtium vinegar. Maeve visits a carefully tended Lebanese home garden, where wild thyme known as za'atar is grown, dried and used to make spice mix that is spread on home baked flatbread.

Shh! Nobody tell the Cookie Monster that Adam and his guests, baker Natalie Paull and ballet star David Hallberg, are making cookies.

In Provence, you don't have to walk far or turn too many corners before you find yourself surrounded by locally grown produce.

Nadiya shares her best quick and easy bakes: a delicious banana tarte Tatin, a massive meatloaf wellington, and an effortless fruity soda bread with a zippy homemade butter.

Hugh's gunning to win this flavourful cooking competition, with a fantastically filling partridge, dried pear and spelt dinner as well as a simple, classy pud of tea soaked dried apricots, and mascarpone! But his cooking rivals on dried fruit week have equally cunning culinary creations up their cheffy sleeves.

Gary packs a lot of food in this episode, with visits to the Masala Library, and the Bombay Canteen! At Masala Library he gets the head chef to spill the beans on his popular biryani recipe, and at Bombay Canteen, it's all about their signature dish, the seafood bhel.

West Midlands-based club owner, Phil hosts a glitzy Awards Show night, hoping his guests will award him enough cash to walk away with the 1000 pound prize.

Estate agent Susie is hoping to wow her guests with an evening dedicated to her heritage. She serves up an array of Persian dishes as well as a risky Irish dessert she's only ever made once.

Shh! Nobody tell the Cookie Monster that Adam and his guests, baker Natalie Paull and ballet star David Hallberg, are making cookies.

Maggie gets her hand on the first of the new season's asparagus to make asparagus with soft Boiled egg. She proves you don't need fancy implements to prepare asparagus, and continues the theme of simplicity with the perfect soft boiled egg.

It's raining apples in Tasmania, and Matthew Evans is ready to make full use of the abundant harvest. He learns how to make cider and cooks an apple and blackberry shortcake for his visiting mum. All very well, but Matthew sorely needs to find a way of earning a living. With his partner Ross, he prepares a range of pork products to sell at an artisan food stall at Hobart's premium marketplace, Salamanca markets.

From the American origins of apple pie to the bizarre creation myth of modern ice cream, Frankie takes a look at the twisted tales behind some of our beloved desserts.

In Provence, you don't have to walk far or turn too many corners before you find yourself surrounded by locally grown produce.

Nadiya shares her best quick and easy bakes: a delicious banana tarte Tatin, a massive meatloaf wellington, and an effortless fruity soda bread with a zippy homemade butter.

Hugh's gunning to win this flavourful cooking competition, with a fantastically filling partridge, dried pear and spelt dinner as well as a simple, classy pud of tea soaked dried apricots, and mascarpone! But his cooking rivals on dried fruit week have equally cunning culinary creations up their cheffy sleeves.

Gary packs a lot of food in this episode, with visits to the Masala Library, and the Bombay Canteen! At Masala Library he gets the head chef to spill the beans on his popular biryani recipe, and at Bombay Canteen, it's all about their signature dish, the seafood bhel.

West Midlands-based club owner, Phil hosts a glitzy Awards Show night, hoping his guests will award him enough cash to walk away with the 1000 pound prize.

Estate agent Susie is hoping to wow her guests with an evening dedicated to her heritage. She serves up an array of Persian dishes as well as a risky Irish dessert she's only ever made once.

Maggie gets her hand on the first of the new season's asparagus to make asparagus with soft Boiled egg. She proves you don't need fancy implements to prepare asparagus, and continues the theme of simplicity with the perfect soft boiled egg.

It's raining apples in Tasmania, and Matthew Evans is ready to make full use of the abundant harvest. He learns how to make cider and cooks an apple and blackberry shortcake for his visiting mum. All very well, but Matthew sorely needs to find a way of earning a living. With his partner Ross, he prepares a range of pork products to sell at an artisan food stall at Hobart's premium marketplace, Salamanca markets.

Snout to tail cooking is Chef Derek Dammann's specialty. In this episode celebrating pork, he cooks everything but the squeal.

After a delicious exploration of Bath, Rory makes the perfect recipe to remind him of his trip, his own version of a Bath bun.

Andrew scopes out the creative and rustic comfort dishes of Quebec City, Canada. Influenced by French and English settlers, the city is full of old-world charm, late-night diners, hearty food and plenty of maple syrup.

Jimmy investigates why we seem to be importing so much venison from New Zealand and discovers how to keep UK venison on our supermarket shelves. Kate is in Italy meeting the makers of mozzarella. In Italy's Campania region, she learns the ancient techniques used to produce the cheese. Matt uncovers the nasty bacteria potentially lurking in raw bean sprouts.

There's trouble on Paul's farm and his goats go missing. He's questioning Bessie's future and needs to find out if she's pregnant. It's also time to turn the winter veggie patch into his first cash crop.

Forget vineyards and cypress trees, Gino reveals the hidden Tuscany with its beaches and traditional cowboys. Not one to shy away from a challenge, Gino saddles up and joins the cowboys to learn their centuries-old traditions, before hosting a beach barbecue blowout. Gino's next stop is in the region of Lazio via an ancient Roman highway before stopping off at the home of every Italian's favourite olive: Gaeta. Here he learns how to make this little town's signature street food before cooking up a feast on the shores of the picturesque town.

Learn how to make a brilliant Zucchini Soup with Justine, an Orecchiette pasta with Squid and Broccoli and a devilish Chocolate Gingerbread and Berry cake.

Analiese faces her biggest challenge yet, slaughtering the two pigs she's reared for meat, and is visited by old friends from the mainland, including chef Adam Liaw, who reaffirm her commitment to her new life.

Pati travels to a region in Oaxaca known as La Mixteca, and learns what makes the food and culture so unique. She meets up with Ixchel Ornellas, a chef, restaurant owner, and one of Mixteca's best cooks, who invites her on a personal tour of her city. Then, back in her kitchen, Pati creates new recipes based on that experience: corn soup with queso, and pescado agridulce.

Mike kicks off the show with his Breakfast Pot, one of the simplest breakfast recipes you'll ever make. Laura is then joined in the Market Kitchen by Chef Kinsan, who makes Japanese Fried Chicken, Karaage.

Maeve explores the world of herbs and spices, the plant kingdom's biggest gift to humankind. She spends time in Andrew McConnell's treasured herb garden. He creates roast beetroot salad with pickled rhubarb and nasturtium vinegar. Maeve visits a carefully tended Lebanese home garden, where wild thyme known as za'atar is grown, dried and used to make spice mix that is spread on home baked flatbread.

Jimmy investigates why we seem to be importing so much venison from New Zealand and discovers how to keep UK venison on our supermarket shelves. Kate is in Italy meeting the makers of mozzarella. In Italy's Campania region, she learns the ancient techniques used to produce the cheese. Matt uncovers the nasty bacteria potentially lurking in raw bean sprouts.

Shh! Nobody tell the Cookie Monster that Adam and his guests, baker Natalie Paull and ballet star David Hallberg, are making cookies.

In Provence, you don't have to walk far or turn too many corners before you find yourself surrounded by locally grown produce.

Nadiya shares her best quick and easy bakes: a delicious banana tarte Tatin, a massive meatloaf wellington, and an effortless fruity soda bread with a zippy homemade butter.

From unloved pantry stalwart to gourmet pub favourite, Frankie demonstrates how mac 'n' cheese continues to reinvent itself. Later, Frankie shares the history of fried chicken and KFC.

Mushrooms grow by the light of the moon. In this episode, our accomplished chef host Katie Ardington expertly exposes them to the light of day.

Enjoying the bounty of autumn, Analiese harvests blackberries and spins the first of her honey from the beehive. She has also got her gun licence and goes on her first hunt for venison, and later takes her mentor Peter Gilmore foraging for wild mushrooms.

Our contributors are mother and son, Liz and James. James has been living in Wellington for 14 years now and lives with his wife Ani.

Adam, violinist Satu Vanska and chef Adam D'Sylva are pouring pure emotion into their food to stimulate the senses and provide the ultimate food experience.

Jimmy is in Thailand to ask if food additive MSG is really as bad as the scare-mongering headlines claim? Kate is curious about Brazil nuts, and finds herself deep in the Amazonian rainforest, investigating rumours that the Brazil nuts on UK supermarket shelves are all radioactive. While Matt wants to see how a UK business manages to produce 1.5 million bottles of elderflower cordial - without employing a single flower picker.

Tough times are ahead for Paul when he asks home butcher and friend Matt to help him slaughter his first goat, but when Paul helps to rebuild a community garden, the goat goes to a good cause.

Gino is on the ancient island of Elba. He meets an octogenarian who is known as the 'bee whisperer' and creates award winning honey, then visits the now disused mines to experience Italy's past. Plus no trip to Elba is complete without a visit to Napoleon's house. Gino's experiences are the inspiration for a melt-in-your-mouth honey chicken dish and an easy risotto cooked on a beach made of iron.

Justine shares her special silver beet and ricotta cannelloni, her Mongolian lamb and the art of roasting grapes. Jarrod Hudson drops by to share his asian inspired classic Thai fish cake.

Laura starts the show with her Asian-inspired Pork & Prawn Dumplings, followed by market trader Masa, who demonstrates his one-handed chopstick trick.

Pati visits the town of San Martin Tilcajete to meet Maria and Jacobo at their famous art school. There, she learns the ins and outs of their delicate alebrije making process, and tastes an outrageously delicious liver and egg meal prepared for the artists. In her kitchen, those eggs are an inspiration for a Oaxacan-themed breakfast. Because the art of San Martin is all about attention to detail, she's doing the opposite in her kitchen and preparing a meal for her boys with the theme of 'the messier the better', including eggs in salsa martajada, Oaxaca-style refried beans, and Pan de Yema.

Maeve explores the marvellous abundance of summer vegetables and fruits in dishes from around the world. Tomato Day is the most special day in the Italian food calendar, and Maeve joins three generations of the Baggio family in suburban Melbourne as they preserve the goodness of summer with a homemade passata. Later, Maeve explores the versatility of eggplant with iconic chef Tetsuya Wakuda.

Like three minute noodles, but seven minutes tastier! Adam and his guests, musician Elly-May Barnes and chef Hamish Ingham have oodles of fun with 10 minute noodles.

This show is filled with the vibrant and fiery tastes of Mexico! Ainsley's first dish is a fiesta of flavours carne asada tacos with chargrilled spring onions and Chiltomate salsa.

Join Guillaume Brahimi as he immerses himself in the luxury and refinement of Bordeaux, exploring its regal architecture, indulging in signature dishes, and discovering the allure of Chateau d'Yquem, one of the most exclusive wineries in the world.

Justine travels to the beautiful Trevallie Orchard to make a fresh poached peach fool, then meets with head chef Derek Salmon to make gin-cured ocean trout with creme fraiche.

Animation graduate, Michael, hopes his Italian inspired menu will win over his competitors, but will his entertainment leave a lasting impression and win him the 1000 pound prize?

Events and management company owner, Shivz, hopes her menu of tried and tested favourites will win over her competitors. But will the talk of pelicans, politics, and professions throw a curve ball?

Like three minute noodles, but seven minutes tastier! Adam and his guests, musician Elly-May Barnes and chef Hamish Ingham have oodles of fun with 10 minute noodles.

Longer days and a more generous serving of sun; spring has arrived, and it's the perfect time to get into fresh vegies. Maggie and Simon love spring vegies and they demonstrate that you can have a delicious and filling meal without meat.

Matthew is settling into the routine of life on the farm, and, impulsively, he decides to add turkeys to his menagerie. Later, he and Nick visit Nene on Bruny Island, where they go abalone diving and prepare a feast of abalone stir-fry and roast turkey. Back on the farm, another confronting challenge: he has an over-supply of roosters.

From unloved pantry stalwart to gourmet pub favourite, Frankie demonstrates how mac 'n' cheese continues to reinvent itself. Later, Frankie shares the history of fried chicken and KFC.

This show is filled with the vibrant and fiery tastes of Mexico! Ainsley's first dish is a fiesta of flavours carne asada tacos with chargrilled spring onions and Chiltomate salsa.

Join Guillaume Brahimi as he immerses himself in the luxury and refinement of Bordeaux, exploring its regal architecture, indulging in signature dishes, and discovering the allure of Chateau d'Yquem, one of the most exclusive wineries in the world.

Justine travels to the beautiful Trevallie Orchard to make a fresh poached peach fool, then meets with head chef Derek Salmon to make gin-cured ocean trout with creme fraiche.

Animation graduate, Michael, hopes his Italian inspired menu will win over his competitors, but will his entertainment leave a lasting impression and win him the 1000 pound prize?

Events and management company owner, Shivz, hopes her menu of tried and tested favourites will win over her competitors. But will the talk of pelicans, politics, and professions throw a curve ball?

Longer days and a more generous serving of sun; spring has arrived, and it's the perfect time to get into fresh vegies. Maggie and Simon love spring vegies and they demonstrate that you can have a delicious and filling meal without meat.

Matthew is settling into the routine of life on the farm, and, impulsively, he decides to add turkeys to his menagerie. Later, he and Nick visit Nene on Bruny Island, where they go abalone diving and prepare a feast of abalone stir-fry and roast turkey. Back on the farm, another confronting challenge: he has an over-supply of roosters.

Mushrooms grow by the light of the moon. In this episode, our accomplished chef host Katie Ardington expertly exposes them to the light of day.

Our contributors are mother and son, Liz and James. James has been living in Wellington for 14 years now and lives with his wife Ani.

Adam, violinist Satu Vanska and chef Adam D'Sylva are pouring pure emotion into their food to stimulate the senses and provide the ultimate food experience.

Jimmy is in Thailand to ask if food additive MSG is really as bad as the scare-mongering headlines claim? Kate is curious about Brazil nuts, and finds herself deep in the Amazonian rainforest, investigating rumours that the Brazil nuts on UK supermarket shelves are all radioactive. While Matt wants to see how a UK business manages to produce 1.5 million bottles of elderflower cordial - without employing a single flower picker.

Tough times are ahead for Paul when he asks home butcher and friend Matt to help him slaughter his first goat, but when Paul helps to rebuild a community garden, the goat goes to a good cause.

Gino is on the ancient island of Elba. He meets an octogenarian who is known as the 'bee whisperer' and creates award winning honey, then visits the now disused mines to experience Italy's past. Plus no trip to Elba is complete without a visit to Napoleon's house. Gino's experiences are the inspiration for a melt-in-your-mouth honey chicken dish and an easy risotto cooked on a beach made of iron.

Justine shares her special silver beet and ricotta cannelloni, her Mongolian lamb and the art of roasting grapes. Jarrod Hudson drops by to share his asian inspired classic Thai fish cake.

Enjoying the bounty of autumn, Analiese harvests blackberries and spins the first of her honey from the beehive. She has also got her gun licence and goes on her first hunt for venison, and later takes her mentor Peter Gilmore foraging for wild mushrooms.

Pati visits the town of San Martin Tilcajete to meet Maria and Jacobo at their famous art school. There, she learns the ins and outs of their delicate alebrije making process, and tastes an outrageously delicious liver and egg meal prepared for the artists. In her kitchen, those eggs are an inspiration for a Oaxacan-themed breakfast. Because the art of San Martin is all about attention to detail, she's doing the opposite in her kitchen and preparing a meal for her boys with the theme of 'the messier the better', including eggs in salsa martajada, Oaxaca-style refried beans, and Pan de Yema.

Laura starts the show with her Asian-inspired Pork & Prawn Dumplings, followed by market trader Masa, who demonstrates his one-handed chopstick trick.

Maeve explores the marvellous abundance of summer vegetables and fruits in dishes from around the world. Tomato Day is the most special day in the Italian food calendar, and Maeve joins three generations of the Baggio family in suburban Melbourne as they preserve the goodness of summer with a homemade passata. Later, Maeve explores the versatility of eggplant with iconic chef Tetsuya Wakuda.

Jimmy is in Thailand to ask if food additive MSG is really as bad as the scare-mongering headlines claim? Kate is curious about Brazil nuts, and finds herself deep in the Amazonian rainforest, investigating rumours that the Brazil nuts on UK supermarket shelves are all radioactive. While Matt wants to see how a UK business manages to produce 1.5 million bottles of elderflower cordial - without employing a single flower picker.

Like three minute noodles, but seven minutes tastier! Adam and his guests, musician Elly-May Barnes and chef Hamish Ingham have oodles of fun with 10 minute noodles.

This show is filled with the vibrant and fiery tastes of Mexico! Ainsley's first dish is a fiesta of flavours carne asada tacos with chargrilled spring onions and Chiltomate salsa.

Ramen was created to be a tasty, quick and cheap way to feed Japan, but it became so much more. Check out the history behind the phenomenon and enjoy extra adventures with Frankie.

Salmon is one of the few fish worthy of its own episode. Join chef Natalia Machado as she introduces us to its many virtues.

Analiese settles in for winter and makes a big decision about her future, as she appreciates everything she's learnt. She puts together a winter meal for her new friends and community, kayaks to an oyster farm, and prepares a feast to celebrate a year of adventures.

It's a little different this episode, as we receive a request from husband and wife Jason and Maire in Kerry. Marie is Swedish but now lives in the Gap of Dunlop and she is about gave birth to twin boys and is keen to learn how to make her dad's smorgasbord with meatballs so she can teach her sons in time.

Andrew takes a look at the hearty, simple and filling dishes of Frankfurt, Germany. Steeped in tradition and down-to-earth ingredients, Frankfurt's gastronomy showcases the city's regal history and lush natural resources.

Jimmy investigates the catastrophic effects of not getting enough Vitamin D, while Matt heads to Switzerland to ask why there are holes in Swiss cheese?

In an attempt to make a quicker profit, Paul decides to add hens and honey to his farm, and goes on a road trip to find out how. Digger proves he's got the nose for truffle hunting.

Gino is in Italy's food basket and the home of one of its food heroes - water buffalo mozzarella. Gino has to get his hands dirty before he can claim this world-class cheese by massaging the majestic beasts. He also takes a trip to the ancient ruins in Paestum and learns how to make handmade fusilli pasta the traditional way, up in the beautiful mountains that overlook the sea.

On today's show Justine shares some crowd favourites: steamed Chinese buns with peaking duck and a Malaysian beef curry. Justine ventures to the festive side with a chocolate baklava.

Mike kicks off the show with an English classic, Bangers and Mash. Next Laura makes a waistline-friendly Orange and Polenta Cake. To close the show, Mike is joined by John the Fruiterer to make another English classic Tuna Melt.

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

People are always asking Pati how she turned a passion for food into a career. Over the years, she's told the story in bits and pieces, but she's never told the full story. Throughout this episode, she explains where her passion for food started, what decisions led her to where she is today, and some of the twists and turns she took to get here. She also serves up sopes, caramelised pasilla brisket, and tiger pound cake. In Oaxaca, she meets a woman who moved from a small town, without any money or resources, to pursue her own dreams of building a food empire in one of the best culinary destinations in Mexico.

Maeve celebrates the culinary power of flowers across a delicious range of traditional dishes from around the world. She visits pioneering saffron growers in Tasmania, and joins the harvest of the little mauve crocus flower and the careful drying and preserving of saffron. Italian-born chef Alessandro Pavoni, a master of saffron risotto, shares his secrets. And in Darwin, she meets Top End food legend Jimmy Shu.

It's Easy Entertaining and a springtime feast as Adam is joined in the kitchen by fitness legend Michelle Bridges and chef Wesley Cooper Jones.

Big Moe journeys to Charleston, South Carolina to explore the cuisine and its unique connections to Black history and culture. With the help of some local chefs, he learns a new way to make sausage, hunts for oysters, and tries to keep all his fingers while crabbing.

Nando's restaurants have become a common sight on our high streets. Get some insight from former employees and industry experts to find out how it became a popular diner destination in the UK.

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.

Insurance underwriter, Fraser, hopes his Asian-inspired menu will win over his competitors. There's a clash over cruises, stand up surprises, and a sunset singalong but will his cooking be enough?

PR executive, Melissa, hopes her menu of Greek Cypriot classics will win over the others. After a week of bad singing, piano playing, and impressions it's up to her to show that she has what it takes.

It's Easy Entertaining and a springtime feast as Adam is joined in the kitchen by fitness legend Michelle Bridges and chef Wesley Cooper Jones.

Maggie and Simon set out to prove that some frozen produce not only has its merits but in some cases, has its advantages. It's a seafood fiesta with Simon's fish won tons and garlic prawns with rice pilaf, along with Maggie's crispy skin salmon and pea salsa - all frozen, of course. And take out that packet of frozen peas, as Maggie shows us how to make a wonderful frozen pea soup.

Matthew Evans' farm is not yet a land of milk and honey, but in this episode he does his best for the milk component, introducing Maggie the cow and learning how to milk and make cheese; however, Matthew is concerned that he's not providing the right care for his cow and visits an organic dairy farmer, renowned for his healthy cows, which haven't seen a vet for years.

Ramen was created to be a tasty, quick and cheap way to feed Japan, but it became so much more. Check out the history behind the phenomenon and enjoy extra adventures with Frankie.

Big Moe journeys to Charleston, South Carolina to explore the cuisine and its unique connections to Black history and culture. With the help of some local chefs, he learns a new way to make sausage, hunts for oysters, and tries to keep all his fingers while crabbing.

Nando's restaurants have become a common sight on our high streets. Get some insight from former employees and industry experts to find out how it became a popular diner destination in the UK.

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.

Insurance underwriter, Fraser, hopes his Asian-inspired menu will win over his competitors. There's a clash over cruises, stand up surprises, and a sunset singalong but will his cooking be enough?

PR executive, Melissa, hopes her menu of Greek Cypriot classics will win over the others. After a week of bad singing, piano playing, and impressions it's up to her to show that she has what it takes.

Maggie and Simon set out to prove that some frozen produce not only has its merits but in some cases, has its advantages. It's a seafood fiesta with Simon's fish won tons and garlic prawns with rice pilaf, along with Maggie's crispy skin salmon and pea salsa - all frozen, of course. And take out that packet of frozen peas, as Maggie shows us how to make a wonderful frozen pea soup.

Matthew Evans' farm is not yet a land of milk and honey, but in this episode he does his best for the milk component, introducing Maggie the cow and learning how to milk and make cheese; however, Matthew is concerned that he's not providing the right care for his cow and visits an organic dairy farmer, renowned for his healthy cows, which haven't seen a vet for years.

Salmon is one of the few fish worthy of its own episode. Join chef Natalia Machado as she introduces us to its many virtues.

It's a little different this episode, as we receive a request from husband and wife Jason and Maire in Kerry. Marie is Swedish but now lives in the Gap of Dunlop and she is about gave birth to twin boys and is keen to learn how to make her dad's smorgasbord with meatballs so she can teach her sons in time.

Andrew takes a look at the hearty, simple and filling dishes of Frankfurt, Germany. Steeped in tradition and down-to-earth ingredients, Frankfurt's gastronomy showcases the city's regal history and lush natural resources.

Jimmy investigates the catastrophic effects of not getting enough Vitamin D, while Matt heads to Switzerland to ask why there are holes in Swiss cheese?

In an attempt to make a quicker profit, Paul decides to add hens and honey to his farm, and goes on a road trip to find out how. Digger proves he's got the nose for truffle hunting.

Gino is in Italy's food basket and the home of one of its food heroes - water buffalo mozzarella. Gino has to get his hands dirty before he can claim this world-class cheese by massaging the majestic beasts. He also takes a trip to the ancient ruins in Paestum and learns how to make handmade fusilli pasta the traditional way, up in the beautiful mountains that overlook the sea.

On today's show Justine shares some crowd favourites: steamed Chinese buns with peaking duck and a Malaysian beef curry. Justine ventures to the festive side with a chocolate baklava.

Analiese settles in for winter and makes a big decision about her future, as she appreciates everything she's learnt. She puts together a winter meal for her new friends and community, kayaks to an oyster farm, and prepares a feast to celebrate a year of adventures.

People are always asking Pati how she turned a passion for food into a career. Over the years, she's told the story in bits and pieces, but she's never told the full story. Throughout this episode, she explains where her passion for food started, what decisions led her to where she is today, and some of the twists and turns she took to get here. She also serves up sopes, caramelised pasilla brisket, and tiger pound cake. In Oaxaca, she meets a woman who moved from a small town, without any money or resources, to pursue her own dreams of building a food empire in one of the best culinary destinations in Mexico.

Mike kicks off the show with an English classic, Bangers and Mash. Next Laura makes a waistline-friendly Orange and Polenta Cake. To close the show, Mike is joined by John the Fruiterer to make another English classic Tuna Melt.

Maeve celebrates the culinary power of flowers across a delicious range of traditional dishes from around the world. She visits pioneering saffron growers in Tasmania, and joins the harvest of the little mauve crocus flower and the careful drying and preserving of saffron. Italian-born chef Alessandro Pavoni, a master of saffron risotto, shares his secrets. And in Darwin, she meets Top End food legend Jimmy Shu.

Jimmy investigates the catastrophic effects of not getting enough Vitamin D, while Matt heads to Switzerland to ask why there are holes in Swiss cheese?

It's Easy Entertaining and a springtime feast as Adam is joined in the kitchen by fitness legend Michelle Bridges and chef Wesley Cooper Jones.

Big Moe journeys to Charleston, South Carolina to explore the cuisine and its unique connections to Black history and culture. With the help of some local chefs, he learns a new way to make sausage, hunts for oysters, and tries to keep all his fingers while crabbing.

In an attempt to make a quicker profit, Paul decides to add hens and honey to his farm, and goes on a road trip to find out how. Digger proves he's got the nose for truffle hunting.

Gino is in Italy's food basket and the home of one of its food heroes - water buffalo mozzarella. Gino has to get his hands dirty before he can claim this world-class cheese by massaging the majestic beasts. He also takes a trip to the ancient ruins in Paestum and learns how to make handmade fusilli pasta the traditional way, up in the beautiful mountains that overlook the sea.

On today's show Justine shares some crowd favourites: steamed Chinese buns with peaking duck and a Malaysian beef curry. Justine ventures to the festive side with a chocolate baklava.

Chef Ainsley Harriot returns to prepare tasty recipes and chat with special guests, who reminisce about their favourite meals. In the first program, he recreates a comforting Irish stew made by his friend's granny, and is joined by fellow chef Brian Turner and EastEnders star Jessica Plummer.

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

Ainsley is joined by singer Alexandra Burke and prepares a selection of pies, including a tarragon-crusted chicken, leek and mushroom pie perfect for all the family. Pastry expert Julie Jones shows off some crowd-pleasing decorations on her rhubarb pie, while Olly Smith picks a range of beers.

Victor shows how easy it is to make fresh noodles at home: all you need is flour, water and a little bit of time.

Chef Curtis Stone travels to Umbria, Italy, where he befriends some pigs and forages for truffles. Back home in his kitchen, he's roasting a crispy pork belly and whipping up some polenta with a mushroom ragout.

Rory visits a beautiful art nouveau bakery where the traditional ensaimada pastries are made by one of the island's most respected bakers. Back home in his Ballycotton kitchen, Rory bakes a delicious orange and almond cake.

It's time to bring baking up to date as Lorraine Pascale takes on the classics. An old favourite gets a make over: strawberry and mascarpone Swiss roll is more delicious than ever before.

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.

It's February, and while Hugh has survived the winter there's precious little to eat at River Cottage. But thinking of the future, he gets busy building a complex of high-rise chicken accommodation to house the poultry for his latest money-making scheme: to breed the ultimate roast chicken. Poultry-guru Richard Hicks calls round with Hugh's breeding stock, and over pancakes in the cottage they wager the cost of the birds on their performance in the local pancake race.

Hugh arranges a meeting with Antony Hichens, his landlord from the big house, to discuss the prospect of Hugh acquiring the rights to fish for the huge grass carp that inhabit the muddy estate lake. Amazed that his carp are in fact edible, Antony challenges Hugh to serve one at his upcoming dinner party. Should his guests find it palatable, Hugh gets the fishing rights, if not, Hugh has to clean out Antony's garden pond.

The Bikers continue their journey out West, this time in Northwest Wales and discover a host of inspiring local producers celebrating the area's rich diversity.

Gordon, Gino and Fred are reconvening after their European adventures to rediscover the spirit of Christmas in the most unlikely of places. They've arrived in the land of tagine, mint tea, snakes, saffron, sand dunes and camels - Morocco.

Tony used to love mocking Los Angeles, but after numerous visits, he has learned that there is much more to it, and he's going to help you find the hidden gems.

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

Paul West is keen to restore the gully that acts as a natural watercourse on his farm but it's almost totally overgrown with blackberries. Paul learns he can hire a herd of hefty eaters to deal with the problem, but will they have the appetite for such a massive job? Meanwhile, Paul hatches a plan to create new life at River Cottage with the help of Ron, his brand new rooster. At the same time, he has a tough task to perform. Big Boy the pig is ready for the butcher, but is Paul?

Chef Ainsley Harriot returns to prepare tasty recipes and chat with special guests, who reminisce about their favourite meals. In the first program, he recreates a comforting Irish stew made by his friend's granny, and is joined by fellow chef Brian Turner and EastEnders star Jessica Plummer.

Victor shows how easy it is to make fresh noodles at home: all you need is flour, water and a little bit of time.

Ainsley is joined by singer Alexandra Burke and prepares a selection of pies, including a tarragon-crusted chicken, leek and mushroom pie perfect for all the family. Pastry expert Julie Jones shows off some crowd-pleasing decorations on her rhubarb pie, while Olly Smith picks a range of beers.

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

Chef Curtis Stone travels to Umbria, Italy, where he befriends some pigs and forages for truffles. Back home in his kitchen, he's roasting a crispy pork belly and whipping up some polenta with a mushroom ragout.

Rory visits a beautiful art nouveau bakery where the traditional ensaimada pastries are made by one of the island's most respected bakers. Back home in his Ballycotton kitchen, Rory bakes a delicious orange and almond cake.

It's time to bring baking up to date as Lorraine Pascale takes on the classics. An old favourite gets a make over: strawberry and mascarpone Swiss roll is more delicious than ever before.

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.

Gordon, Gino and Fred are reconvening after their European adventures to rediscover the spirit of Christmas in the most unlikely of places. They've arrived in the land of tagine, mint tea, snakes, saffron, sand dunes and camels - Morocco.

It's February, and while Hugh has survived the winter there's precious little to eat at River Cottage. But thinking of the future, he gets busy building a complex of high-rise chicken accommodation to house the poultry for his latest money-making scheme: to breed the ultimate roast chicken. Poultry-guru Richard Hicks calls round with Hugh's breeding stock, and over pancakes in the cottage they wager the cost of the birds on their performance in the local pancake race.

Hugh arranges a meeting with Antony Hichens, his landlord from the big house, to discuss the prospect of Hugh acquiring the rights to fish for the huge grass carp that inhabit the muddy estate lake. Amazed that his carp are in fact edible, Antony challenges Hugh to serve one at his upcoming dinner party. Should his guests find it palatable, Hugh gets the fishing rights, if not, Hugh has to clean out Antony's garden pond.

The Bikers continue their journey out West, this time in Northwest Wales and discover a host of inspiring local producers celebrating the area's rich diversity.

Chef Ainsley Harriot returns to prepare tasty recipes and chat with special guests, who reminisce about their favourite meals. In the first program, he recreates a comforting Irish stew made by his friend's granny, and is joined by fellow chef Brian Turner and EastEnders star Jessica Plummer.

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

Ainsley is joined by singer Alexandra Burke and prepares a selection of pies, including a tarragon-crusted chicken, leek and mushroom pie perfect for all the family. Pastry expert Julie Jones shows off some crowd-pleasing decorations on her rhubarb pie, while Olly Smith picks a range of beers.

Victor shows how easy it is to make fresh noodles at home: all you need is flour, water and a little bit of time.

Chef Curtis Stone travels to Umbria, Italy, where he befriends some pigs and forages for truffles. Back home in his kitchen, he's roasting a crispy pork belly and whipping up some polenta with a mushroom ragout.

Rory visits a beautiful art nouveau bakery where the traditional ensaimada pastries are made by one of the island's most respected bakers. Back home in his Ballycotton kitchen, Rory bakes a delicious orange and almond cake.

It's time to bring baking up to date as Lorraine Pascale takes on the classics. An old favourite gets a make over: strawberry and mascarpone Swiss roll is more delicious than ever before.

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.

It's February, and while Hugh has survived the winter there's precious little to eat at River Cottage. But thinking of the future, he gets busy building a complex of high-rise chicken accommodation to house the poultry for his latest money-making scheme: to breed the ultimate roast chicken. Poultry-guru Richard Hicks calls round with Hugh's breeding stock, and over pancakes in the cottage they wager the cost of the birds on their performance in the local pancake race.

Hugh arranges a meeting with Antony Hichens, his landlord from the big house, to discuss the prospect of Hugh acquiring the rights to fish for the huge grass carp that inhabit the muddy estate lake. Amazed that his carp are in fact edible, Antony challenges Hugh to serve one at his upcoming dinner party. Should his guests find it palatable, Hugh gets the fishing rights, if not, Hugh has to clean out Antony's garden pond.

The Bikers continue their journey out West, this time in Northwest Wales and discover a host of inspiring local producers celebrating the area's rich diversity.

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.

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

It's time to bring baking up to date as Lorraine Pascale takes on the classics. An old favourite gets a make over: strawberry and mascarpone Swiss roll is more delicious than ever before.

It's time to make friends with cabbage. Adam and his guests, chef Kane Pollard and comedian Jenny Tian have a ball with brassicas.

Tonight, you'll fall in love with Adam's, comedian Lizzy Hoo's and relationship expert Chantelle Otten's speed date dinners.

Shh! Nobody tell the Cookie Monster that Adam and his guests, baker Natalie Paull and ballet star David Hallberg, are making cookies.

Like three minute noodles, but seven minutes tastier! Adam and his guests, musician Elly-May Barnes and chef Hamish Ingham have oodles of fun with 10 minute noodles.

It's Easy Entertaining and a springtime feast as Adam is joined in the kitchen by fitness legend Michelle Bridges and chef Wesley Cooper Jones.

Chef Curtis Stone travels back to his hometown of Melbourne in Victoria, Australia, where he meets up with his brother Luke to meet a former Formula One engineer turned baker and attends a party thrown by his Greek mates. Back home in his kitchen, he's makings a rotisserie spiced chicken souva with pita and tzatziki, and croissant and hazelnut bread pudding. Opa!

Rory O'Connell takes a long weekend in Vienna, Austria, to explore the city's celebrated cuisine and cultural attractions. Rory tries Sachertorte, a type of chocolate cake, which is one of Vienna's culinary specialities. Later, Rory visits a typical 'Gasthaus', or tavern, where he enjoys a smoked trout dish.

Australia is the third fastest growing vegan country. This episode, popular host Martin Dingle Wall showcases some of the Aussie entrepreneurs leading the world with mushrooms.

Naomi Toilalo is on a food rescue mission. Join her as she challenges legendary Chef Peter Gordon to cook a 3 course meal out of rescued food at Papatuanuku Kokiri marae.

With little prep, little attention, and little skill, Raymond promises these recipes will deliver big on flavour and will be a sure favourite on your dinner table. From simple and delectable chocolate truffles to a delicious onion soup - a secret recipe handed down from his Maman Blanc - there's something for every palate.

Ina's dear friend, culinary entrepreneur, pioneering restaurateur and author Danny Meyer is joining her at the barn for good food and great conversation.

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.

As Rick's Cornish odyssey comes to an end, he takes a city break in Truro, where he discovers an unusual ghost story and tours the magnificent cathedral. Deep in the Cornish countryside is a family passionate about offal who prepare Rick a delicious meal of pickled ox tongue and beef heart tacos.

Rick Stein launches this series about his home county of Cornwall with a trip back in time to his early days running a nightclub in Padstow.

San Francisco is known for vegetarians, hippies, and locavores. But Tony visits the Bay Area to discover a long history of mid-range, meaty goodness and enjoy plenty of drinks.

Aheda Amro, a Palestinian chef, shares how she preserves and promotes her culture through incredible Palestinian dishes.

The local Country Women's Association ladies have a big job for Paul, and there might be a sweet reward in return. If he can help them paint their headquarters, they've offered to share some of their cake-making secrets with him. How will his hazelnut loaf cake stand up against some of the finest in the district? Then, as we head to the coast nearby, Paul learns that there's more to seaweed than meets the eye. Not only is it good for the garden, he has an idea for a crispy new recipe.

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

Chef Curtis Stone travels back to his hometown of Melbourne in Victoria, Australia, where he meets up with his brother Luke to meet a former Formula One engineer turned baker and attends a party thrown by his Greek mates. Back home in his kitchen, he's makings a rotisserie spiced chicken souva with pita and tzatziki, and croissant and hazelnut bread pudding. Opa!

Rory O'Connell takes a long weekend in Vienna, Austria, to explore the city's celebrated cuisine and cultural attractions. Rory tries Sachertorte, a type of chocolate cake, which is one of Vienna's culinary specialities. Later, Rory visits a typical 'Gasthaus', or tavern, where he enjoys a smoked trout dish.

Australia is the third fastest growing vegan country. This episode, popular host Martin Dingle Wall showcases some of the Aussie entrepreneurs leading the world with mushrooms.

Naomi Toilalo is on a food rescue mission. Join her as she challenges legendary Chef Peter Gordon to cook a 3 course meal out of rescued food at Papatuanuku Kokiri marae.

With little prep, little attention, and little skill, Raymond promises these recipes will deliver big on flavour and will be a sure favourite on your dinner table. From simple and delectable chocolate truffles to a delicious onion soup - a secret recipe handed down from his Maman Blanc - there's something for every palate.

Aheda Amro, a Palestinian chef, shares how she preserves and promotes her culture through incredible Palestinian dishes.

Ina's dear friend, culinary entrepreneur, pioneering restaurateur and author Danny Meyer is joining her at the barn for good food and great conversation.

As Rick's Cornish odyssey comes to an end, he takes a city break in Truro, where he discovers an unusual ghost story and tours the magnificent cathedral. Deep in the Cornish countryside is a family passionate about offal who prepare Rick a delicious meal of pickled ox tongue and beef heart tacos.

The local Country Women's Association ladies have a big job for Paul, and there might be a sweet reward in return. If he can help them paint their headquarters, they've offered to share some of their cake-making secrets with him. How will his hazelnut loaf cake stand up against some of the finest in the district? Then, as we head to the coast nearby, Paul learns that there's more to seaweed than meets the eye. Not only is it good for the garden, he has an idea for a crispy new recipe.

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

Rick Stein launches this series about his home county of Cornwall with a trip back in time to his early days running a nightclub in Padstow.

It's time to make friends with cabbage. Adam and his guests, chef Kane Pollard and comedian Jenny Tian have a ball with brassicas.

Tonight, you'll fall in love with Adam's, comedian Lizzy Hoo's and relationship expert Chantelle Otten's speed date dinners.

Shh! Nobody tell the Cookie Monster that Adam and his guests, baker Natalie Paull and ballet star David Hallberg, are making cookies.

Like three minute noodles, but seven minutes tastier! Adam and his guests, musician Elly-May Barnes and chef Hamish Ingham have oodles of fun with 10 minute noodles.

It's Easy Entertaining and a springtime feast as Adam is joined in the kitchen by fitness legend Michelle Bridges and chef Wesley Cooper Jones.

Chef Curtis Stone travels back to his hometown of Melbourne in Victoria, Australia, where he meets up with his brother Luke to meet a former Formula One engineer turned baker and attends a party thrown by his Greek mates. Back home in his kitchen, he's makings a rotisserie spiced chicken souva with pita and tzatziki, and croissant and hazelnut bread pudding. Opa!

Rory O'Connell takes a long weekend in Vienna, Austria, to explore the city's celebrated cuisine and cultural attractions. Rory tries Sachertorte, a type of chocolate cake, which is one of Vienna's culinary specialities. Later, Rory visits a typical 'Gasthaus', or tavern, where he enjoys a smoked trout dish.

Australia is the third fastest growing vegan country. This episode, popular host Martin Dingle Wall showcases some of the Aussie entrepreneurs leading the world with mushrooms.

Naomi Toilalo is on a food rescue mission. Join her as she challenges legendary Chef Peter Gordon to cook a 3 course meal out of rescued food at Papatuanuku Kokiri marae.

With little prep, little attention, and little skill, Raymond promises these recipes will deliver big on flavour and will be a sure favourite on your dinner table. From simple and delectable chocolate truffles to a delicious onion soup - a secret recipe handed down from his Maman Blanc - there's something for every palate.

Aheda Amro, a Palestinian chef, shares how she preserves and promotes her culture through incredible Palestinian dishes.

Ina's dear friend, culinary entrepreneur, pioneering restaurateur and author Danny Meyer is joining her at the barn for good food and great conversation.

Rick Stein launches this series about his home county of Cornwall with a trip back in time to his early days running a nightclub in Padstow.

The local Country Women's Association ladies have a big job for Paul, and there might be a sweet reward in return. If he can help them paint their headquarters, they've offered to share some of their cake-making secrets with him. How will his hazelnut loaf cake stand up against some of the finest in the district? Then, as we head to the coast nearby, Paul learns that there's more to seaweed than meets the eye. Not only is it good for the garden, he has an idea for a crispy new recipe.

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

After spying a bottle of his favourite liquid seasoning and a packet of corn chips in a shelfie posted by Tiff, Dang Hong's creativity is put to the test, and the result is one of the most unique fish and chips you'll ever see.

Chef Craig Wong loves cooking lamb, and with his expert advice, you will too.

Who doesn't love a good Southern-style barbecue while on a budget? Host Spencer Watts whips up a smoky homemade barbecue sauce to coat his spicy oven barbecue chicken.

Our contributors are mother and daughter Kate and Sarah Swetman. Sarah has been living in Sydney for two years now with her partner, Aaron. We meet parents Noel and Kate in Lusk, at the round tower.

Andrew explores Tuscany, Italy, which is rooted in the tradition of simple, local ingredients. He highlights specialties like spicy fish stew served over crusty bread.

Jimmy travels to Spain to meet an entrepreneur on farming critically endangered blue fin tuna. Kate investigates why ice creams can sometimes go gritty way ahead of the Best Before date.

Paul welcomes visitors to the farm. His dad arrives for the first time and they go on a camping trip to hunt feral deer. Then the Latimer sisters, who grew up at the farm, drop by and give Paul a history lesson.

Gino returns to the area he grew up in: the bay of Naples. Home of the pizza, street food, and fantastic seafood, this is foodie paradise. First, Gino shows us how to make a Neapolitan breakfast, then for lunch, he goes up on the roof to make a classic fish dish, and then after a flying visit to the foothills of the mighty mount Vesuvius, Gino's back on the coast to whip up a romantic dinner for two.

Justine teaches us how to create the perfect Goats Cheese Tartlets with Spiced Grape Relish, Chargrilled Seafood in Sauce Vierge and a gorgeous Hazelnut Meringue Coee Cream Layer Cake.

Laura's $20 Feed a Family challenge features her quick and delicious Spanakopita dish. Mike is then joined in the Market Kitchen by farmer Catherine Velisha for an Asian-influenced dish, Aged Kingfish with Spring Onion Dressing. To wrap this episode, Mike makes a classic French dish, Ratatouille.

Pati spends the day with her youngest son, Juju. Juju is known for his obsession with chocolate. In this episode, they spend the day in the kitchen coming up with three delicious chocolate-loaded recipes: chocolate-chocolate chunk banana bread, a chocolate crepe tower, and an overloaded Mexican chocolate milkshake.

Maeve O'Meara explores the concept of vegetable parcels: the delights of stuffing, wrapping, and rolling vegetables for taste, texture, and presentation. Exploring the amazing versatility of cuisines, simple ingredients are used to create incredibly delicious results using the technique of stuffing vegetables.

Forget booking a flight, head to the Med with these recipes from Adam, gluten-free cookbook author Helen Tzouganatos and showman Rob Mills instead!

Jamie Oliver cooks tomato salad, fusilli with salsa rossa cruda, oven-baked sausage ragu, pale pink tomato and vodka consomme top and tails.

Luke reaches the beautiful beaches of the east coast of Vietnam, stopping in to visit relatives in Phan Thiet. At his family's noodle store at a busy market, Luke and his parents prepare a traditional local dish. On the waterfront at Mui Ne, he wanders through the chaos of the early morning fish market then creates a delectable razor clam salad right on the beach. Finally, he prepares traditional rice paper rolls using the freshest of ingredients.

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.

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

Mother of two, Kelly, takes her guests on a Mexican adventure with plans to make fun the forefront of her evening. Will there be enough good times to get Kelly on track for 1000 pounds?

Smooth supporting artiste, Sohan brings an international flavour to his colourful party inspired by his Punjabi and Kenyan heritage, while also teaching his guests some Swahili! Will it be enough?

Forget booking a flight, head to the Med with these recipes from Adam, gluten-free cookbook author Helen Tzouganatos and showman Rob Mills instead!

Chefs love working with colour and contrast, but Maggie and Simon love a challenge so this week they're going blonde. White asparagus, light coloured meats, garlic, white chocolate, coconut and meringue all make the 'blonde food' menu, and with the use of simple sauces and balancing of flavours the cook and the chef prove that blonde doesn't mean bland. It's a program packed with blonde tips and worth watching just to see how the theme goes to Simon's head.