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.

It's the deep heart of winter and Matthew, with his mates Nick and Ross, go deer hunting. Not knowing how to butcher their game, they decide to visit a deer farmer in the central highlands. Along the way they forage for aromatic black truffles, dig for peat with a whiskey distiller and then defrost themselves with a drink or two. Hungover the next day, they head off for a tranquil trout fishing expedition in a nearby lake.

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.

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?

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

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.

It's the deep heart of winter and Matthew, with his mates Nick and Ross, go deer hunting. Not knowing how to butcher their game, they decide to visit a deer farmer in the central highlands. Along the way they forage for aromatic black truffles, dig for peat with a whiskey distiller and then defrost themselves with a drink or two. Hungover the next day, they head off for a tranquil trout fishing expedition in a nearby lake.

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.

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.

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

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.

What do you do if you are a pregnant foodie, who has lost the energy to be creative in the kitchen? Post a 'shelfie' like Sheryl did, and Dan Hong may arrive on your doorstep to cook up a lemongrass pork vermicelli salad, using all the ingredients in your cupboard and fridge.

Game meats are on the menu for chef Derek Dammann in this protein-packed episode of Cook Like a Chef.

There is nothing better than the classic flavours of Mediterranean ingredients, but sometimes dinner can get a little expensive. Host Spencer Watts shatters this stigma with a quick and affordable Greek meal for four.

On this episode, our contributors are sisters Nikki and Jill. Jill has been living abroad since she was 18 and now lives in Gran Canaria with her daughter, Carolina.

Andrew explores the inventive eats of Genoa, Italy. A stunning location bursting with vibrant herbs and ancient technique, Genoa is home to favourites like peasant-created seafood salad, pesto with pasta and crispy flatbread.

Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese.

Paul goes on a wild bee hunt and builds a hive for the farm. He faces the hard task of taking his first pigs, born and raised on the farm, to the abattoir.

Gino reveals the rugged and wild region that is Calabria. Its landscape is as breathtaking as the powerhouse ingredients it produces. It's about fire and spice, with eye-watering chillies, a new wonder salami, and then an Italian ingredient that is as English as they come. Join Gino as he explores this vast region by train, taking in the coast and the mountains, and creates two dishes in honour of this wild region.

Learn how to make the tastiest Mustard Herb Crusted Beef and Cheddar Scones and Onion Jam with Justine. Jackie M joins Justine for some Malaysian inspiration with her Sambul Prawns.

Mike cooks his 15 minute Jalapeno Glazed Chicken Ribs for Laura. Then he treats Bill, the market manager, to a super indulgent Chocolate Tres Leches. To wrap up the show, Mike is joined by wine expert Adam Walls, who perfectly pairs wine with a delectable cheeseboard.

Pati cooks three mouthwatering cheesy recipes, one for each of her boys. Later, in Oaxaca, Pati and her three sons visit a cheese producer to see how the famous Oaxacan cheese is made.

Maeve O'Meara explores the delicious world of tropical fruits and vegetables with recipes from Asia, the Pacific and South America. She explores Australia's enduring love for Asian flavours with a visit to the master of Thai cuisine, David Thompson, who shares his recipe for the most delicious, all-vegetarian pad see ew. Then, Colombian-born chef Oscar Espinosa showcases the power of the plantain, transforming some into crunchy chips served with a guacamole.

Adam is joined by chef Ruben Lopez Mesa and radio host Megan Burslem. Their mission? Ultimate family chicken!

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.

Mary shares everyday dishes full of wholesome goodness from her secret tip for a rich bolognaise to a heart-warming soup. She dons a white suit and tries her hand at bee keeping and collecting honey.

James uses the fabulous Fleur de sel in his own kitchen to make Pissaladiere (a salted anchovy and onion tart) and - inspired by his visit to the paddy fields - makes squid ink risotto.

Podiatrist Paula loves all things retro and treats her guests to a nostalgic night with old school foodie classics and some seventies songs. Despite the awkwardness, has she done enough to win?

Straight talking accountant, Marta, lays on a Polish wedding for her guests and with bickering, some dodgy food and singing it turns out to be a classic wedding! Will it be good enough to win?

Adam is joined by chef Ruben Lopez Mesa and radio host Megan Burslem. Their mission? Ultimate family chicken!

When offal is mentioned, most of us think of the internal organs of animals, but the word also refers to anything that is considered worthless or thrown away. This episode, Maggie and Simon demonstrate that some ingredients which are considered 'junk food' can be tasty if they're prepared with love and attention.

Hosting a Bastille Day lunch to showcase a range of delicacies to loyal stall patrons seems like a good idea to Matthew - but it's illegal. Practical matters need his attention also: a sheep's escaped and possums are decimating his vegetable garden.

What do you do if you are a pregnant foodie, who has lost the energy to be creative in the kitchen? Post a 'shelfie' like Sheryl did, and Dan Hong may arrive on your doorstep to cook up a lemongrass pork vermicelli salad, using all the ingredients in your cupboard and fridge.

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.

Mary shares everyday dishes full of wholesome goodness from her secret tip for a rich bolognaise to a heart-warming soup. She dons a white suit and tries her hand at bee keeping and collecting honey.

James uses the fabulous Fleur de sel in his own kitchen to make Pissaladiere (a salted anchovy and onion tart) and - inspired by his visit to the paddy fields - makes squid ink risotto.

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

Podiatrist Paula loves all things retro and treats her guests to a nostalgic night with old school foodie classics and some seventies songs. Despite the awkwardness, has she done enough to win?

Straight talking accountant, Marta, lays on a Polish wedding for her guests and with bickering, some dodgy food and singing it turns out to be a classic wedding! Will it be good enough to win?

Game meats are on the menu for chef Derek Dammann in this protein-packed episode of Cook Like a Chef.

On this episode, our contributors are sisters Nikki and Jill. Jill has been living abroad since she was 18 and now lives in Gran Canaria with her daughter, Carolina.

Andrew explores the inventive eats of Genoa, Italy. A stunning location bursting with vibrant herbs and ancient technique, Genoa is home to favourites like peasant-created seafood salad, pesto with pasta and crispy flatbread.

Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese.

Paul goes on a wild bee hunt and builds a hive for the farm. He faces the hard task of taking his first pigs, born and raised on the farm, to the abattoir.

Gino reveals the rugged and wild region that is Calabria. Its landscape is as breathtaking as the powerhouse ingredients it produces. It's about fire and spice, with eye-watering chillies, a new wonder salami, and then an Italian ingredient that is as English as they come. Join Gino as he explores this vast region by train, taking in the coast and the mountains, and creates two dishes in honour of this wild region.

Learn how to make the tastiest Mustard Herb Crusted Beef and Cheddar Scones and Onion Jam with Justine. Jackie M joins Justine for some Malaysian inspiration with her Sambul Prawns.

Mike cooks his 15 minute Jalapeno Glazed Chicken Ribs for Laura. Then he treats Bill, the market manager, to a super indulgent Chocolate Tres Leches. To wrap up the show, Mike is joined by wine expert Adam Walls, who perfectly pairs wine with a delectable cheeseboard.

Pati cooks three mouthwatering cheesy recipes, one for each of her boys. Later, in Oaxaca, Pati and her three sons visit a cheese producer to see how the famous Oaxacan cheese is made.

Maeve O'Meara explores the delicious world of tropical fruits and vegetables with recipes from Asia, the Pacific and South America. She explores Australia's enduring love for Asian flavours with a visit to the master of Thai cuisine, David Thompson, who shares his recipe for the most delicious, all-vegetarian pad see ew. Then, Colombian-born chef Oscar Espinosa showcases the power of the plantain, transforming some into crunchy chips served with a guacamole.

Hosting a Bastille Day lunch to showcase a range of delicacies to loyal stall patrons seems like a good idea to Matthew - but it's illegal. Practical matters need his attention also: a sheep's escaped and possums are decimating his vegetable garden.

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.

Mary shares everyday dishes full of wholesome goodness from her secret tip for a rich bolognaise to a heart-warming soup. She dons a white suit and tries her hand at bee keeping and collecting honey.

Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese.

Adam is joined by chef Ruben Lopez Mesa and radio host Megan Burslem. Their mission? Ultimate family chicken!

James uses the fabulous Fleur de sel in his own kitchen to make Pissaladiere (a salted anchovy and onion tart) and - inspired by his visit to the paddy fields - makes squid ink risotto.

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

Prepare to witness the creation of the most epic chicken sandwich of all time after Dan Hong receives a shelfie from Rebecca and her culinary-challenged partner, Ari.

Beef tenderloin is prized for its exceptional quality. Chef Katie Ardington is a talented teacher for showcasing its many virtues.

Spencer makes a simple, yet deliciously creamy tomato bisque. He combines ginger, mustard, apple cider vinegar, and honey for a sweet and tangy dressing to add to his citrus ginger frisee salad.

In this episode, our contributors are parents and daughter Lorcan, Betty and Colleen. Colleen has been living in Larnaka for four years now. She lives there with her husband, Julian, and their twin daughters. We first meet Betty and her husband, Lorcan, cycling on the Greenway route to find out who is the family member living away from home.

Andrew explores the region of Emilia-Romagna, Italy, and discovers ancient recipes and culinary classics including mortadella sausage, Parmigiano-Reggiano and tortellini in broth.

Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick cook porridge? Plus: the trouble with draught Prosecco.

Paul makes his way to town and sells his first eggs and veggie boxes in Tilba. Months of hard work pay off when Paul turns his own pigs into profit at the Eden Whale Festival, but it's not all smooth sailing.

Gino heads to the Aeolian Islands - the final destination on his epic coastal journey. He visits the two contrasting islands of Salina and Panarea to find out what they contribute to the Italian kitchen.

Justine shares her quirky recipe of Grilled Baby Snapper with Pineapple Cucumber Salsa and Quinoa, Zucchini and Corn Flourless Muins. Joe Grbac drops by to teach us his White Choc and Rum Panacotta.

Mike starts with a recipe he learned in London, Salt Baked Bream. Laura follows with Asian-inspired Satay Chicken Wing Skewers. Mike then returns with his rich and decadent Banoffee Pie Sundae.

Pati makes a few family staples with recipes that have many different uses. Perfect for busy families on the go, these recipes can be set aside or kept in the fridge to use later in a variety of delicious meals. They're more than just a meal, they'll keep your family satisfied all week.

It's the season of mellow fruitfulness, and Maeve is on the road to Victoria's High Country in search of a wild mushroom bounty. Maeve joins her friend, home cook Franca Norris and her father, Angelo Bonacci, on a mushroom hunt among the pine trees before discovering the secrets of perfect gnocchi with mushroom sauce. Preserving guru Pietro Demaio then demonstrates how easy it is to bottle your own olives, while acclaimed chef Peter Conistis makes magnificent olive and tomato keftedes with a green olive sauce.

What could be more fantastic than fish and fire? Adam and his guests, Khanh Nguyen and the Bush Tukka Woman Samantha Martin, fire away with their fiery faves.

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 - him!

Nadiya shares her favourite time-saving recipes to ensure an easy end to a hectic day, starting with a bright and zingy beetroot pasta, cooked in under 15 minutes.

It's time to add zest to your cooking life, with Hugh's captivating cooking competition. He goes head to head with two other chefs to see who can make the best dish using three main ingredients. Today, one of those main ingredients is citrus fruit.

Gary visits Kode and meets up with the gorgeous Ileana D'Cruz, and together they plate a Baked Alaska and light it on fire at a diner's table! Afterwards, Gary invites rock-and-roller Vishal Dadlani to his kitchen and gets him to be his uber cool sous chef for the day!

Parkour instructor, Brad, has been outspoken all week and now it's time for him to put his money where his mouth is and impress his fellow contestants. Will he bite off more than he can chew?

Mental health support worker and budding singer, Tracey, brings in a Caribbean carnival, but will her Jamaican scotch bonnet be too much for her guests?

What could be more fantastic than fish and fire? Adam and his guests, Khanh Nguyen and the Bush Tukka Woman Samantha Martin, fire away with their fiery faves.

It's the middle of spring and the sunshine and longer days are a great excuse for people to get together and enjoy good company and good food. In this program, Maggie and Simon whip up dishes that'll not only impress the crowd but are easy to transport to any get-together. Maggie's 'moveable feast' is a creamy asparagus and leek tart, a whole meal encased in a sour cream pastry and ready to go. Simon shows us how to make a beautifully textured goat cheese lasagne that can be transported using a gourmet 'must-have', the cardboard box.

So far Matthew has grown and made most of what he needs - except for bread. He sources Tasmanian milled flour and locally grown olive oil and catches up with an artisan sourdough bread-maker for tips.

Prepare to witness the creation of the most epic chicken sandwich of all time after Dan Hong receives a shelfie from Rebecca and her culinary-challenged partner, Ari.

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 - him!

Nadiya shares her favourite time-saving recipes to ensure an easy end to a hectic day, starting with a bright and zingy beetroot pasta, cooked in under 15 minutes.

It's time to add zest to your cooking life, with Hugh's captivating cooking competition. He goes head to head with two other chefs to see who can make the best dish using three main ingredients. Today, one of those main ingredients is citrus fruit.

Gary visits Kode and meets up with the gorgeous Ileana D'Cruz, and together they plate a Baked Alaska and light it on fire at a diner's table! Afterwards, Gary invites rock-and-roller Vishal Dadlani to his kitchen and gets him to be his uber cool sous chef for the day!

Parkour instructor, Brad, has been outspoken all week and now it's time for him to put his money where his mouth is and impress his fellow contestants. Will he bite off more than he can chew?

Mental health support worker and budding singer, Tracey, brings in a Caribbean carnival, but will her Jamaican scotch bonnet be too much for her guests?

Beef tenderloin is prized for its exceptional quality. Chef Katie Ardington is a talented teacher for showcasing its many virtues.

In this episode, our contributors are parents and daughter Lorcan, Betty and Colleen. Colleen has been living in Larnaka for four years now. She lives there with her husband, Julian, and their twin daughters. We first meet Betty and her husband, Lorcan, cycling on the Greenway route to find out who is the family member living away from home.

Andrew explores the region of Emilia-Romagna, Italy, and discovers ancient recipes and culinary classics including mortadella sausage, Parmigiano-Reggiano and tortellini in broth.

Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick cook porridge? Plus: the trouble with draught Prosecco.

Paul makes his way to town and sells his first eggs and veggie boxes in Tilba. Months of hard work pay off when Paul turns his own pigs into profit at the Eden Whale Festival, but it's not all smooth sailing.

Gino heads to the Aeolian Islands - the final destination on his epic coastal journey. He visits the two contrasting islands of Salina and Panarea to find out what they contribute to the Italian kitchen.

Justine shares her quirky recipe of Grilled Baby Snapper with Pineapple Cucumber Salsa and Quinoa, Zucchini and Corn Flourless Muins. Joe Grbac drops by to teach us his White Choc and Rum Panacotta.

Mike starts with a recipe he learned in London, Salt Baked Bream. Laura follows with Asian-inspired Satay Chicken Wing Skewers. Mike then returns with his rich and decadent Banoffee Pie Sundae.

Pati makes a few family staples with recipes that have many different uses. Perfect for busy families on the go, these recipes can be set aside or kept in the fridge to use later in a variety of delicious meals. They're more than just a meal, they'll keep your family satisfied all week.

It's the season of mellow fruitfulness, and Maeve is on the road to Victoria's High Country in search of a wild mushroom bounty. Maeve joins her friend, home cook Franca Norris and her father, Angelo Bonacci, on a mushroom hunt among the pine trees before discovering the secrets of perfect gnocchi with mushroom sauce. Preserving guru Pietro Demaio then demonstrates how easy it is to bottle your own olives, while acclaimed chef Peter Conistis makes magnificent olive and tomato keftedes with a green olive sauce.

So far Matthew has grown and made most of what he needs - except for bread. He sources Tasmanian milled flour and locally grown olive oil and catches up with an artisan sourdough bread-maker for tips.

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 - him!

Nadiya shares her favourite time-saving recipes to ensure an easy end to a hectic day, starting with a bright and zingy beetroot pasta, cooked in under 15 minutes.

Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick cook porridge? Plus: the trouble with draught Prosecco.

What could be more fantastic than fish and fire? Adam and his guests, Khanh Nguyen and the Bush Tukka Woman Samantha Martin, fire away with their fiery faves.

It's time to add zest to your cooking life, with Hugh's captivating cooking competition. He goes head to head with two other chefs to see who can make the best dish using three main ingredients. Today, one of those main ingredients is citrus fruit.

Gary visits Kode and meets up with the gorgeous Ileana D'Cruz, and together they plate a Baked Alaska and light it on fire at a diner's table! Afterwards, Gary invites rock-and-roller Vishal Dadlani to his kitchen and gets him to be his uber cool sous chef for the day!

It's Dan Hong to the rescue when Jess posts a shelfie full of pasta and snacks. This next level epic cheeseburger pasta bake may just be Australia's new national dish.

Chef-host Natalia Machado brings the dairy front and centre in this episode, pulling back the curtain on a multitude of creamy creations.

Spencer whips up sweet and salty pork lettuce wraps. Crispy lettuce perfectly counters the tangy pork in every bite.

On this episode, our contributors are mother and son Felicity and Eoin. Eoin has been living in Melbourne for 10 years now and lives with his fiance, Julz.

Andrew returns to the European epicentre of fashion, art and food. Paris is home to masterful cuisine, and Andrew finds the best places to get everything, from traditional pot au feu topped with bone marrow to steak tartare.

Jimmy investigates the supermarkets' stringent criteria for the perfect vegetable. Matt takes on the ultimate tea-break challenge.

After months of training, it's time for Digger to shine at a local dog competition. To welcome the start of summer, Paul hosts a cricket match at RCA to celebrate the start of summer and share his produce with his friends. His beloved cow Bessie finally gives birth.

Gino is back in his home country of Italy to reveal one of its best kept secrets: its stunning Adriatic coast. He begins his epic journey in the magical city of Venice, where he takes a tour around its labyrinth of waterways, before cooking up a classic Venetian lunch of cicchetti.

Justine shows us how to make Son In Law Eggs and the Ultimate Hot Smoked Salmon Salad, followed by a quick Rockmelon Sorbet and a fuss free Berry Trifle.

Laura cooks a show-stopping entertaining dish, Fried Prawn Tacos, with Mike assisting with the guacamole. Next, Laura makes an Aussie treat Craisin Rocky Road. To wrap this episode, Laura prepares a simple Salt and Pepper Squid dish, perfect for when friends come around.

One of the most up-and-coming food destinations in all of Mexico, Tijuana is full of young, fresh talent across the culinary scene. Some of the best chefs in the world are coming from all over and setting up shop to take part in Baja's most exciting culinary movement. Pati spends the day meeting up with the hottest new chefs in town, like Miguel Angel Guerrero, founder of Baja Med cuisine. She roams the hot new food truck scene at Telefonica Gastropark, eats with Ruffo Ibara, a rising star and chef at Oryx Capital, and more.

Maeve explores the sweet power of onions with Spanish chef Pablo Tordesillas Garcia and discovers the delights of a Catalonian favourite - chargrilled baby leeks with romesco sauce. Sicilian-Australian chef Rosa Mitchell recalls a symphony of recipes from her heritage in her Melbourne restaurant, Rosa's Canteen, and shares her version of caponata - a sweet-sour vegetable dish that epitomises what the Italians refer to as 'agrodolce'.

What's better than a quick dinner? One that's full of fast flavour. Adam and his guests, chefs Jean-Paul El Tom and Myra Karakelle have got you covered tonight.

Ainsley is exploring the rich and aromatic flavours of South Asia, known for its colourful and exciting cuisine. His first dish is a speciality from Mumbai, a spicy fluffy potato patty that's battered and fried.

Experience an unforgettable journey through the lavish wonders of Bordeaux as Guillaume Brahimi uncovers the secrets of the region's finest caviar, indulges in the succulent lobster of Cap Ferret, and basks in the sheer opulence of a wellness centre in a vineyard.

Justine starts with grilled nectarine and halloumi, then cooks shaved beef cheeseburgers, followed by a wine tasting with goat curd ravioli.

Business owner Nathanael is hoping his sports themed menu will impress his guests and help bag him the 1000 pound prize. Will he have the right tactics for a home win?

Alice's wanderings in wonderland have inspired her to deliver an unusual menu involving cooking preparation with power tools and steaming her main with beer. But will the food be too crazy?

What's better than a quick dinner? One that's full of fast flavour. Adam and his guests, chefs Jean-Paul El Tom and Myra Karakelle have got you covered tonight.

What do you do with sea urchin? How do you prepare abalone? Maggie and Simon answer all the questions and show us some tricks of the trade as Maggie tries to convince Simon he can't live without sea urchins with her scallop and sea urchin butter. Simon opts for clean, bold flavours with his half shell scallops with dukkah.

Matthew Evans is nearing the end of his first year on the farm, and it's time to reflect on what's happened. His stall is breaking even, his vegetable garden is pathetic, and he's not sure that he can call his new life a resounding success, but Matthew wants to celebrate the connections he's made during his journey. So for a finale, he cooks up a feast for old mates and new friends.

It's Dan Hong to the rescue when Jess posts a shelfie full of pasta and snacks. This next level epic cheeseburger pasta bake may just be Australia's new national dish.

Ainsley is exploring the rich and aromatic flavours of South Asia, known for its colourful and exciting cuisine. His first dish is a speciality from Mumbai, a spicy fluffy potato patty that's battered and fried.

Experience an unforgettable journey through the lavish wonders of Bordeaux as Guillaume Brahimi uncovers the secrets of the region's finest caviar, indulges in the succulent lobster of Cap Ferret, and basks in the sheer opulence of a wellness centre in a vineyard.

Justine starts with grilled nectarine and halloumi, then cooks shaved beef cheeseburgers, followed by a wine tasting with goat curd ravioli.

Business owner Nathanael is hoping his sports themed menu will impress his guests and help bag him the 1000 pound prize. Will he have the right tactics for a home win?

Alice's wanderings in wonderland have inspired her to deliver an unusual menu involving cooking preparation with power tools and steaming her main with beer. But will the food be too crazy?

Chef-host Natalia Machado brings the dairy front and centre in this episode, pulling back the curtain on a multitude of creamy creations.

On this episode, our contributors are mother and son Felicity and Eoin. Eoin has been living in Melbourne for 10 years now and lives with his fiance, Julz.

Andrew returns to the European epicentre of fashion, art and food. Paris is home to masterful cuisine, and Andrew finds the best places to get everything, from traditional pot au feu topped with bone marrow to steak tartare.

Jimmy investigates the supermarkets' stringent criteria for the perfect vegetable. Matt takes on the ultimate tea-break challenge.

After months of training, it's time for Digger to shine at a local dog competition. To welcome the start of summer, Paul hosts a cricket match at RCA to celebrate the start of summer and share his produce with his friends. His beloved cow Bessie finally gives birth.

Gino is back in his home country of Italy to reveal one of its best kept secrets: its stunning Adriatic coast. He begins his epic journey in the magical city of Venice, where he takes a tour around its labyrinth of waterways, before cooking up a classic Venetian lunch of cicchetti.

Justine shows us how to make Son In Law Eggs and the Ultimate Hot Smoked Salmon Salad, followed by a quick Rockmelon Sorbet and a fuss free Berry Trifle.

Laura cooks a show-stopping entertaining dish, Fried Prawn Tacos, with Mike assisting with the guacamole. Next, Laura makes an Aussie treat Craisin Rocky Road. To wrap this episode, Laura prepares a simple Salt and Pepper Squid dish, perfect for when friends come around.

One of the most up-and-coming food destinations in all of Mexico, Tijuana is full of young, fresh talent across the culinary scene. Some of the best chefs in the world are coming from all over and setting up shop to take part in Baja's most exciting culinary movement. Pati spends the day meeting up with the hottest new chefs in town, like Miguel Angel Guerrero, founder of Baja Med cuisine. She roams the hot new food truck scene at Telefonica Gastropark, eats with Ruffo Ibara, a rising star and chef at Oryx Capital, and more.

Maeve explores the sweet power of onions with Spanish chef Pablo Tordesillas Garcia and discovers the delights of a Catalonian favourite - chargrilled baby leeks with romesco sauce. Sicilian-Australian chef Rosa Mitchell recalls a symphony of recipes from her heritage in her Melbourne restaurant, Rosa's Canteen, and shares her version of caponata - a sweet-sour vegetable dish that epitomises what the Italians refer to as 'agrodolce'.

Matthew Evans is nearing the end of his first year on the farm, and it's time to reflect on what's happened. His stall is breaking even, his vegetable garden is pathetic, and he's not sure that he can call his new life a resounding success, but Matthew wants to celebrate the connections he's made during his journey. So for a finale, he cooks up a feast for old mates and new friends.

Ainsley is exploring the rich and aromatic flavours of South Asia, known for its colourful and exciting cuisine. His first dish is a speciality from Mumbai, a spicy fluffy potato patty that's battered and fried.