Ben is back with Kathy Tsaples who makes a delicious mushroom tart, and Chef Karen Chan who creates sticky BBQ pork.

Lidia cannot get enough of potatoes! She prepares potato and pasta soup, a nourishing salad of green beans, then talks about ditalini with potatoes and provola with her grandson.

In this episode, Mark makes three dishes, inspired by his surroundings. First, a seafood chowder, a staple dish down in County Kerry. He serves it alongside dingle brown bread by enriching it with stout, inspired by his local pub (and rumoured local of Oscar winner Cillian Murphy no less).

Mary lets the sides take centre stage with recipes for crispy sweet potatoes, pear and shallot tarte tatin, and double tomato salad.

Everyday Gourmet favourite, Sara Oteri is back to prepare Deep Fried Mac and Kimcheese. Justine also shares her recipes for Duck Pastilla and classic Jam Sables Biscuits.

Maeve learns about a unique range of pots and pans, including, the Spanish perol, Croatian peka, Chinese claypot, Moroccan tajine and Lebanese saj. Maeve catches up with chef Frank Camorra and his family as they cook traditional Spanish dishes, including a show-stopping seafood, meat and rice dish cooked in a perol, or a deep dish paella pan.

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

There's plenty of fish in the sea and three on The Cook Up, as chefs Minoli De Silva and Narin 'Jack' Kulasai join Adam to make dishes with the whole fish.

Lara Lee travels beyond Bali to uncover the rich, untold stories of Indonesia's unique islands, cultures, and cuisines.

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

Matthew reckons he's earned a break from the farm, and heads off on a kayaking adventure with Ross. They're resolute on packing nothing but two minute noodles, as the Picton River is sure to supply a bounty of fish. Alas, they prove to be less than naturals on the water, and the fish prove to be totally absent. Resisting the temptation to head into a fast food outlet as their kayaks approach a small town, the boys call up a sushi maker.

Travelling in northern Thailand, Luke arrives at the mountainous Mae Salong where he prepare a rustic tomato dish with Apear, an Aka grandmother. Getting off the beaten track, Luke sets up kitchen in a banana forest where he creates a jungle chicken curry. Luke then travels further up the mountainside to the Royal Project where he prepares an aromatic pork hock, and learns how the Thai King helped local farmers change from growing opium crops to farming sustainable produce.

There's plenty of fish in the sea and three on The Cook Up, as chefs Minoli De Silva and Narin 'Jack' Kulasai join Adam to make dishes with the whole fish.

Will and daughter Ellie visit England's southwest, a region famous for producing the world's finest cheddar cheese. They visit Jamie Montgomery, who makes one of England's benchmark cheddars, and has been busy perfecting some very exciting new regional cheeses.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, ocean trout, stuffed zucchini flowers and an Ethiopian feast.

The traditional Sunday Roast takes a backseat during Barbecue Season, but not anymore! Nico cooks a full dinner with all the trimmings - without ever leaving the back garden!

Lara Lee travels beyond Bali to uncover the rich, untold stories of Indonesia's unique islands, cultures, and cuisines.

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

Matthew reckons he's earned a break from the farm, and heads off on a kayaking adventure with Ross. They're resolute on packing nothing but two minute noodles, as the Picton River is sure to supply a bounty of fish. Alas, they prove to be less than naturals on the water, and the fish prove to be totally absent. Resisting the temptation to head into a fast food outlet as their kayaks approach a small town, the boys call up a sushi maker.

Travelling in northern Thailand, Luke arrives at the mountainous Mae Salong where he prepare a rustic tomato dish with Apear, an Aka grandmother. Getting off the beaten track, Luke sets up kitchen in a banana forest where he creates a jungle chicken curry. Luke then travels further up the mountainside to the Royal Project where he prepares an aromatic pork hock, and learns how the Thai King helped local farmers change from growing opium crops to farming sustainable produce.

There's plenty of fish in the sea and three on The Cook Up, as chefs Minoli De Silva and Narin 'Jack' Kulasai join Adam to make dishes with the whole fish.

Will and daughter Ellie visit England's southwest, a region famous for producing the world's finest cheddar cheese. They visit Jamie Montgomery, who makes one of England's benchmark cheddars, and has been busy perfecting some very exciting new regional cheeses.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode, ocean trout, stuffed zucchini flowers and an Ethiopian feast.

The traditional Sunday Roast takes a backseat during Barbecue Season, but not anymore! Nico cooks a full dinner with all the trimmings - without ever leaving the back garden!

Billy takes Dom to his northern homeland of Scotland to see a very different side of Britain.

Mark and Derek learn about the overabundance of sea urchin, and explore a new type of sustainable farming in Berrima; the boys have a go at beekeeping.

This special features China's most famous and beloved alcohol drinks. From baijiu to beer, even to fine wine, we meet the makers and reveal their traditions and techniques.

Ben is back with Kathy Tsaples who makes a delicious mushroom tart, and Chef Karen Chan who creates sticky BBQ pork.

Lidia cannot get enough of potatoes! She prepares potato and pasta soup, a nourishing salad of green beans, then talks about ditalini with potatoes and provola with her grandson.

In this episode, Mark makes three dishes, inspired by his surroundings. First, a seafood chowder, a staple dish down in County Kerry. He serves it alongside dingle brown bread by enriching it with stout, inspired by his local pub (and rumoured local of Oscar winner Cillian Murphy no less).

Mary lets the sides take centre stage with recipes for crispy sweet potatoes, pear and shallot tarte tatin, and double tomato salad.

Everyday Gourmet favourite, Sara Oteri is back to prepare Deep Fried Mac and Kimcheese. Justine also shares her recipes for Duck Pastilla and classic Jam Sables Biscuits.

Maeve learns about a unique range of pots and pans, including, the Spanish perol, Croatian peka, Chinese claypot, Moroccan tajine and Lebanese saj. Maeve catches up with chef Frank Camorra and his family as they cook traditional Spanish dishes, including a show-stopping seafood, meat and rice dish cooked in a perol, or a deep dish paella pan.

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

There's plenty of fish in the sea and three on The Cook Up, as chefs Minoli De Silva and Narin 'Jack' Kulasai join Adam to make dishes with the whole fish.

Lara Lee travels beyond Bali to uncover the rich, untold stories of Indonesia's unique islands, cultures, and cuisines.

Billy and Dom are back on their home turf, ready to see what the American West Coast has to offer. Dom reveals his favourite food spot in the city-the Endorffeine Coffee Bar.

If you go down to the woods today - you'll find chef Nico Reynolds, cooking up a storm! He invites some friends for a forest feast and makes some dishes that's perfect for catering a crowd.

Taking inspiration from the recipes he grew up with Donal shares some firm family favourites that would be a hit in any household.

Mark and Derek take a tour around the historic ghost town of Joadja and help with the distilling process with the Jimenez family. Like Derek, Valero doesn't drink - an interesting challenge for a head distiller. At the Dapto Community Garden, they collect kohlrabi with Harry, and over in Gerringong they stumble upon a coffee plantation on a picturesque hill. They retire for a game of cricket at the Bradman Museum in Bowral and learn about the rich Indigenous history of the sport in Australia.

Discover how craft beer, red wine, and Shaoxing rice wine is made in China.

Ben and wine expert Adam are together again, talking all things Barossa Valley food and wine as Ben prepares a moreish spiced BBQ chicken and tangy tomato relish.

It is about sweet treats! Lidia makes a bergamot and ricotta parfait, then almond tarts. She talks with her granddaughter, Julia, about chocolate anise biscotti. A childhood favourite treat.

It's all about comforting home classics in this episode as Mark has three dishes brimming with nostalgia and warmth. To begin, Mark shares a great cooking tip when preparing pork chops, a staple in most Irish supermarket baskets.

Mary shares her best comfort food recipes: tuna noodle casserole, mini panzerotti, and herb chicken dumplings.

Laura Cassai stops by to prepare her Chicken, Mushroom and Leek Cannelloni with Cauliflower Bechamel. Later, Justine prepares the perfect Upside Down Apple Pan Cake.

Maeve celebrates classic Asian recipes and culinary techniques all designed to cook over coals, including Vietnamese bun cha, Korean beef ribs, Xinjiang lamb skewers, Japanese kushiyaki, and Thai gai yang.

Marcus is visiting a local farmers market where each week a local French chef impresses the crowds with a live cooking demo. However, he has been told a British chef is cooking tonight with him.

Prepare to be bowled over by fast bowl food, made fantastically by Adam and Chefs Jung Eun Chae and Alex Wong.

Jamie searches for the best cheap food in America. He starts his journey in Georgia, where despite the recession, he finds a hopeful nation and a people determined to make the best food possible with limited finances and ingredients. His journey becomes an exploration of communal dining: pot-luck church dinners, street parties, ladies' tea parties and family roasts.

This series is packed full of ingenious ways to feel healthier, save cash and smash your way into the New Year, with your trusted airfryer by your side.

Matthew and Ross receive a request for suckling pig from John Jovanovic, a Serbian man, while manning their Salamanca stall. The pig is to be served at a Sino-Serbian New Year's Feast. Matthew is intrigued and offers up a piglet in exchange for a seat at the table. He discovers that his customer is married to a Chinese woman, Janette, and that after less-than-satisfying Chinese New Year meals at restaurants, they now host their own celebration meal.

Luke hits the bustling town of Chiang Mai. Here he cooks some classic Thai dishes, such as green papaya salad, at the night market, then takes time out to offer his warm jack fruit salad as alms to novice monks. Luke learns about the history of Chiang Mai and is taught by a local chef about the true diversity of Thai cuisine across the country's regions.

Prepare to be bowled over by fast bowl food, made fantastically by Adam and Chefs Jung Eun Chae and Alex Wong.

Revisiting one of his favourite regions in Europe, Will Studd explores the challenges facing the traditional raw milk cheesemakers of Normandy, long renowned for its quality dairy products. Will introduces his daughter Ellie to the famous benchmark cheese Camembert de Normandie, and together they visit the last remaining organic, farmhouse producer of this iconic cheese.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode Lebanese food in country NSW, Cantonese cooking, Barossa Valley food, wine and local produce, and a bamboo-based meal.

If you go down to the woods today - you'll find chef Nico Reynolds, cooking up a storm! He invites some friends for a forest feast and makes some dishes that's perfect for catering a crowd.

Jamie searches for the best cheap food in America. He starts his journey in Georgia, where despite the recession, he finds a hopeful nation and a people determined to make the best food possible with limited finances and ingredients. His journey becomes an exploration of communal dining: pot-luck church dinners, street parties, ladies' tea parties and family roasts.

This series is packed full of ingenious ways to feel healthier, save cash and smash your way into the New Year, with your trusted airfryer by your side.

Matthew and Ross receive a request for suckling pig from John Jovanovic, a Serbian man, while manning their Salamanca stall. The pig is to be served at a Sino-Serbian New Year's Feast. Matthew is intrigued and offers up a piglet in exchange for a seat at the table. He discovers that his customer is married to a Chinese woman, Janette, and that after less-than-satisfying Chinese New Year meals at restaurants, they now host their own celebration meal.

Luke hits the bustling town of Chiang Mai. Here he cooks some classic Thai dishes, such as green papaya salad, at the night market, then takes time out to offer his warm jack fruit salad as alms to novice monks. Luke learns about the history of Chiang Mai and is taught by a local chef about the true diversity of Thai cuisine across the country's regions.

Prepare to be bowled over by fast bowl food, made fantastically by Adam and Chefs Jung Eun Chae and Alex Wong.

Revisiting one of his favourite regions in Europe, Will Studd explores the challenges facing the traditional raw milk cheesemakers of Normandy, long renowned for its quality dairy products. Will introduces his daughter Ellie to the famous benchmark cheese Camembert de Normandie, and together they visit the last remaining organic, farmhouse producer of this iconic cheese.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode Lebanese food in country NSW, Cantonese cooking, Barossa Valley food, wine and local produce, and a bamboo-based meal.

If you go down to the woods today - you'll find chef Nico Reynolds, cooking up a storm! He invites some friends for a forest feast and makes some dishes that's perfect for catering a crowd.

Billy and Dom are back on their home turf, ready to see what the American West Coast has to offer. Dom reveals his favourite food spot in the city-the Endorffeine Coffee Bar.

Mark and Derek take a tour around the historic ghost town of Joadja and help with the distilling process with the Jimenez family. Like Derek, Valero doesn't drink - an interesting challenge for a head distiller. At the Dapto Community Garden, they collect kohlrabi with Harry, and over in Gerringong they stumble upon a coffee plantation on a picturesque hill. They retire for a game of cricket at the Bradman Museum in Bowral and learn about the rich Indigenous history of the sport in Australia.

Discover how craft beer, red wine, and Shaoxing rice wine is made in China.

Ben and wine expert Adam are together again, talking all things Barossa Valley food and wine as Ben prepares a moreish spiced BBQ chicken and tangy tomato relish.

It is about sweet treats! Lidia makes a bergamot and ricotta parfait, then almond tarts. She talks with her granddaughter, Julia, about chocolate anise biscotti. A childhood favourite treat.

It's all about comforting home classics in this episode as Mark has three dishes brimming with nostalgia and warmth. To begin, Mark shares a great cooking tip when preparing pork chops, a staple in most Irish supermarket baskets.

Mary shares her best comfort food recipes: tuna noodle casserole, mini panzerotti, and herb chicken dumplings.

Laura Cassai stops by to prepare her Chicken, Mushroom and Leek Cannelloni with Cauliflower Bechamel. Later, Justine prepares the perfect Upside Down Apple Pan Cake.

Maeve celebrates classic Asian recipes and culinary techniques all designed to cook over coals, including Vietnamese bun cha, Korean beef ribs, Xinjiang lamb skewers, Japanese kushiyaki, and Thai gai yang.

Marcus is visiting a local farmers market where each week a local French chef impresses the crowds with a live cooking demo. However, he has been told a British chef is cooking tonight with him.

Prepare to be bowled over by fast bowl food, made fantastically by Adam and Chefs Jung Eun Chae and Alex Wong.

Jamie searches for the best cheap food in America. He starts his journey in Georgia, where despite the recession, he finds a hopeful nation and a people determined to make the best food possible with limited finances and ingredients. His journey becomes an exploration of communal dining: pot-luck church dinners, street parties, ladies' tea parties and family roasts.

This series is packed full of ingenious ways to feel healthier, save cash and smash your way into the New Year, with your trusted airfryer by your side.

Simplicity reigns in Italian cuisine and Lidia is a firm believer that simple cooking is better cooking. She makes cauliflower orecchiette pasta, crespelle and discusses crepes.

Lidia shows you that braising makes everything taste better. She prepares oven braised pork chops, beef and root vegetables. Lorenzo joins her to talk about Nonna's tomato-braised cauliflower recipe.

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.

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

For their final week in Italy, Bobby Flay and Giada De Laurentiis are in wine country. It's a chef's dream as they source high-end local ingredients and visit an iconic winery in Montalcino, a medieval fortress town set in the Tuscan hills and made famous for its Brunello wine.

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

It's a perfect day for Ina when the incredible actress and self confessed foodie Emily Mortimer joins her for a fantastic day of cooking and conversation at the barn.

Kandis is a home baker with a booming gluten-free business-but her tiny, chaotic kitchen is crumbling under pressure.

You don't have to go far in Mallorca to discover an abundance of locally grown fruit and veg, and Marcus is celebrating it all with a visit to local beach restaurant Patiki, where chef Bocho makes his signature cauliflower dish with preserved lemon yoghurt and pickled chillies.

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.

The bikers are in Sardinia where nose-to-tail eating is the norm, whether it's fresh-caught tuna or mountain lamb and where people are proud of their melting-pot heritage.

When it comes to cheese, the world has some catching up to do to match the French. Cheese in France is a national treasure, and, yes, they do have more cheese shops than McDonalds stores.

Rick visits Europe's largest tea plantation beside the Fal River in Cornwall, where he indulges in an afternoon tea of tea loaf and plum compote.

After soaking up the ambiance at one of the UK's last live cattle markets in Truro, Rick's in the mood for steak and kidney pud, before setting sail out of Falmouth in a hand-built boat.

A layover in Montreal for Tony means calling up good local friends like Martin Picard and exploring the city's hotspots that can't be found in a guidebook. Along the way, Tony sees firsthand how intrinsic the local environment is to Montrealer's food and fun.

In Richmond, VA, John heads into an incredible Jewish deli that's doing it a little different, like their Jewish egg rolls you have to see to believe.

Rapper Big Zuu takes famous faces on culinary tours of European cities, teaching them everything that they need to know about the place through a dozen dishes. The culinary travelogue begins with Big Zuu meeting up with actor Will Poulter in the Italian city of Bologna.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: Tasmanian cheese with a Czech cheese pioneer; Vietnamese vegetable carving; growing Italian prickly pears; and cooking at the Mexican Embassy in Canberra.

Kandis is a home baker with a booming gluten-free business-but her tiny, chaotic kitchen is crumbling under pressure.

The bikers are in Sardinia where nose-to-tail eating is the norm, whether it's fresh-caught tuna or mountain lamb and where people are proud of their melting-pot heritage.

When it comes to cheese, the world has some catching up to do to match the French. Cheese in France is a national treasure, and, yes, they do have more cheese shops than McDonalds stores.

Rick visits Europe's largest tea plantation beside the Fal River in Cornwall, where he indulges in an afternoon tea of tea loaf and plum compote.

After soaking up the ambiance at one of the UK's last live cattle markets in Truro, Rick's in the mood for steak and kidney pud, before setting sail out of Falmouth in a hand-built boat.

A layover in Montreal for Tony means calling up good local friends like Martin Picard and exploring the city's hotspots that can't be found in a guidebook. Along the way, Tony sees firsthand how intrinsic the local environment is to Montrealer's food and fun.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: Tasmanian cheese with a Czech cheese pioneer; Vietnamese vegetable carving; growing Italian prickly pears; and cooking at the Mexican Embassy in Canberra.

It's a perfect day for Ina when the incredible actress and self confessed foodie Emily Mortimer joins her for a fantastic day of cooking and conversation at the barn.

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.

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

For their final week in Italy, Bobby Flay and Giada De Laurentiis are in wine country. It's a chef's dream as they source high-end local ingredients and visit an iconic winery in Montalcino, a medieval fortress town set in the Tuscan hills and made famous for its Brunello wine.

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

You don't have to go far in Mallorca to discover an abundance of locally grown fruit and veg, and Marcus is celebrating it all with a visit to local beach restaurant Patiki, where chef Bocho makes his signature cauliflower dish with preserved lemon yoghurt and pickled chillies.

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.

The bikers are in Sardinia where nose-to-tail eating is the norm, whether it's fresh-caught tuna or mountain lamb and where people are proud of their melting-pot heritage.

When it comes to cheese, the world has some catching up to do to match the French. Cheese in France is a national treasure, and, yes, they do have more cheese shops than McDonalds stores.