Andrew heads to Reno for a food scene that loves to entertain. He embraces Reno's small-town pride as he savours homemade meatballs and ravioli, gets a taste of Basque culture, and meets some forward-thinking chefs.

Ben is joined by wine expert Adam to cook up a perfect steak with potato gratin as they talk about the wine and produce of the Geographe region of Western Australia.

It's a gorgonzola kind of day in the kitchen with Luca Ciano. Featuring elegant Italian dishes such as figs with gorgonzola, mini polentine and a refined gnocchi dish worthy of any restaurant.

Get maximum flavour from vegetables with a killer recipe for green beans and tips on taking cauliflower to the next level. Simon makes a sofrito with strawberries, and Tobie makes a homestyle snack.

Jimmy Doherty wonders what we're paying for in mineral water and investigates tap water. Kate finds out what the vegetable is in your vegetable oil and learns the truth about how it's manufactured. And Matt Tebbutt discovers that the reason why shop-bought pies don't spill out their gravy.

Preparing a meal for a special someone is nerve-racking for cooks at any level. Mary settles your nerves for date night by serving up four recipes sure to impress your special guest while you maintain your chill.

Italians love cheese, and back in the kitchen, Lidia shares her favourite cheesy appetisers - baked goat cheese, fava, and artichoke dip, baked to golden perfection; and lastly, stuffed vegetables.

Mushroom Chicken with Vermicelli and Gubinge Custard - Mushroom and Chicken is a popular dish in Kriol cooking. Handed down by families who had a Chinese connection, this dish has many variations.

Hayden heads north to visit a free-range chicken farmer and cooks up a favourite chicken dish. Then we meet some friends and Hayden shows us his take on the beer-can chicken.

Kangaroo and Chicken are both on the menu today and as usual Justine has some fantastic ways to serve them.

Marcus investigates unusual food flavours that he can use in cooking. From foraging for edible produce to experimenting with his smoker to make chilli butter.

Greg and Junior are both stand-up comedians, and have a terrible diet of take-out and beer. Jamie shows them how to make quick and easy foods.

It's a night of timeless Lebanese flavours, as podcast host Ash London and Rumi Melbourne's Joseph Abboud join Adam in The Cook Up kitchen.

Trevor fancies himself more of a bartender than cook. He hopes to wow his girlfriend, Leah, who he calls the 'Queen of Cuisine', with Curtis on his side.

By the time Friday rolls around there is often a fridge full of odds and ends you want to use up before getting the big shop done. Learn how to make the most of them!

Prue is joined by Ruby Wax to make a warm salad with beef and a version with tofu.

Sales executive Julie manifests good vibes on her positively purple night. But when her violet visions leave one guest perplexed, will there be more manifesting than digesting?

Emmanuella aims to spice up her night by kicking and twerking her way to the top spot. But is dry chicken and a hair in their fare what her guests really, really want?

It's a night of timeless Lebanese flavours, as podcast host Ash London and Rumi Melbourne's Joseph Abboud join Adam in The Cook Up kitchen.

Hugh's landlord, Antony Hichens, is holding a Medieval Fair to raise funds for charity and Hugh has offered to donate one of his pigs. Antony and his wife Sczerina come down to the pig-pen to see which one should end up on the spit.

Rick tries some garlic fudge at the Isle of Wight garlic festival. He is more impressed with a bacon butty that he buys from a stall, and sets off to find its source. Pig farmer Stuart Pearce presents a wonderful philosophy for farming happy, healthy pigs.

Adam meets possibly the hardest working cook in the NT, Ozzie, who is renowned for his poh pia tod, small, delicious Thai spring rolls.

Trevor fancies himself more of a bartender than cook. He hopes to wow his girlfriend, Leah, who he calls the 'Queen of Cuisine', with Curtis on his side.

By the time Friday rolls around there is often a fridge full of odds and ends you want to use up before getting the big shop done. Learn how to make the most of them!

Prue is joined by Ruby Wax to make a warm salad with beef and a version with tofu.

Sales executive Julie manifests good vibes on her positively purple night. But when her violet visions leave one guest perplexed, will there be more manifesting than digesting?

Emmanuella aims to spice up her night by kicking and twerking her way to the top spot. But is dry chicken and a hair in their fare what her guests really, really want?

It's a night of timeless Lebanese flavours, as podcast host Ash London and Rumi Melbourne's Joseph Abboud join Adam in The Cook Up kitchen.

Hugh's landlord, Antony Hichens, is holding a Medieval Fair to raise funds for charity and Hugh has offered to donate one of his pigs. Antony and his wife Sczerina come down to the pig-pen to see which one should end up on the spit.

Rick tries some garlic fudge at the Isle of Wight garlic festival. He is more impressed with a bacon butty that he buys from a stall, and sets off to find its source. Pig farmer Stuart Pearce presents a wonderful philosophy for farming happy, healthy pigs.

Andrew heads to Reno for a food scene that loves to entertain. He embraces Reno's small-town pride as he savours homemade meatballs and ravioli, gets a taste of Basque culture, and meets some forward-thinking chefs.

Ben is joined by wine expert Adam to cook up a perfect steak with potato gratin as they talk about the wine and produce of the Geographe region of Western Australia.

It's a gorgonzola kind of day in the kitchen with Luca Ciano. Featuring elegant Italian dishes such as figs with gorgonzola, mini polentine and a refined gnocchi dish worthy of any restaurant.

Get maximum flavour from vegetables with a killer recipe for green beans and tips on taking cauliflower to the next level. Simon makes a sofrito with strawberries, and Tobie makes a homestyle snack.

Jimmy Doherty wonders what we're paying for in mineral water and investigates tap water. Kate finds out what the vegetable is in your vegetable oil and learns the truth about how it's manufactured. And Matt Tebbutt discovers that the reason why shop-bought pies don't spill out their gravy.

Preparing a meal for a special someone is nerve-racking for cooks at any level. Mary settles your nerves for date night by serving up four recipes sure to impress your special guest while you maintain your chill.

Italians love cheese, and back in the kitchen, Lidia shares her favourite cheesy appetisers - baked goat cheese, fava, and artichoke dip, baked to golden perfection; and lastly, stuffed vegetables.

Mushroom Chicken with Vermicelli and Gubinge Custard - Mushroom and Chicken is a popular dish in Kriol cooking. Handed down by families who had a Chinese connection, this dish has many variations.

Hayden heads north to visit a free-range chicken farmer and cooks up a favourite chicken dish. Then we meet some friends and Hayden shows us his take on the beer-can chicken.

Kangaroo and Chicken are both on the menu today and as usual Justine has some fantastic ways to serve them.

Marcus investigates unusual food flavours that he can use in cooking. From foraging for edible produce to experimenting with his smoker to make chilli butter.

Greg and Junior are both stand-up comedians, and have a terrible diet of take-out and beer. Jamie shows them how to make quick and easy foods.

It's a night of timeless Lebanese flavours, as podcast host Ash London and Rumi Melbourne's Joseph Abboud join Adam in The Cook Up kitchen.

Trevor fancies himself more of a bartender than cook. He hopes to wow his girlfriend, Leah, who he calls the 'Queen of Cuisine', with Curtis on his side.

By the time Friday rolls around there is often a fridge full of odds and ends you want to use up before getting the big shop done. Learn how to make the most of them!

Michelle takes Adam to their organic oasis to see and taste this amazing produce and to try her mum's specialty dish of pumpkin tendrils with a spicy Asian twist.

Andrew visits Cleveland for a taste of the city's culinary comeback. He gets nostalgic at the West Side Market, discovers new classics in a 100-year-old food hall and swings by a neighbourhood butcher.

Resident nutritionist Jemma is back with another one of her fabulously healthy recipes: a chocolate avocado mousse using avocados straight from the farm.

Luca explores the best of both Italian and Australian produce, while emphasising on his carefully selected key ingredients. His innovative approach to cooking promises to leave you feeling satisfied.

Find the secret to the creamiest pasta, without the addition of cream! Thanh joins Simon in the kitchen and transforms the humble radish into a delicious, golden fried snack.

Jimmy Doherty travels to Holland, where insects are being farmed for human consumption, and discovers some tasty facts about our six-legged friends. Kate Quilton explores the myth that drinking a cup of warm milk before bed helps you sleep. And Matt Tebbutt uncovers the surprising truth about just how much truffle is in our truffle oil.

Cleaning up the mess is the only part of cooking that Mary doesn't like. Her husband Aaron typically takes on dish duty, so this time Mary gives him a break with four one-pot wonders. Starting with sheet pan cod, this recipe can make anyone a believer in pairing fish with cheese.

Lidia shows you how to brunch Italian-style with herb frittata roll-ups, pancetta with fennel-flavoured eggs and apples, and lastly potato egg frico.

Kangaroo stew with bacon, soya and vegetables, and kangaroo satays with a spicy chilli peanut sauce. Ali and Mitch draw on their family influences from the Djugan/Gooniyandi, and Philipino and Malay heritage.

Hayden goes pearl farming on the NSW Central Coast, followed by a tour of some local produce. Then, he bakes a pecan pie with fresh pecans on a local farm.

Tobie Puttock is visiting Justine in the kitchen today to cook a roast. Justine makes Nasi Goreng and a prawn cocktail.

Marcus deals with his pigs who are still causing trouble in their fenced-off woodland home. His chickens get a health check-up and he also decides to expand his collection of hens.

Jamie prepares a post-match meal for some rugby players. Recipes include chicken in milk, proper polenta, and a panettone and bread-and-butter pudding.

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

Nadiya reminds us that baking isn't just about cake with these savoury bakes: chicken and pink peppercorn pithivier, pepperoni pull apart, and beetroot sourdough.

Rachael teaches us how to make a family favorite recipe of pork cutlets with a fruity and savory huckleberry sauce, served alongside potato salad with broccolini and fresh cherry tomatoes.

Tom Kerridge heads to Scotland in his food truck to discover what it takes to produce the food on our plate and to cook with the British ingredients he finds along the way. This episode - mussels and strawberries!

Jet Tila whips up two Thai takeout favorites that are easy to make from home. He makes Panang Curry, which just so happens to be Ali's favorite dish, and a late night street food staple beloved on the streets of Bangkok, Drunken Noodles.

Kerry is hoping to win her guests over with a family style welcome and share and tear menu. She's hoping they will dig in, kick back and feel at home.

This week's competition is in and around North Wales, where the first to host is 24 year old, spray tan artist, Saffron.

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

It's late summer at River Cottage but the weather is far from seasonal. Torrential rain washes out Hugh's entire hay harvest and his polytunnel full of tomatoes is beset with blight. Radical plant-surgery saves the tomatoes, but the hay is lost.

At London's Borough Market, which Rick Stein favourably compares with markets on the continent, he samples a superb eel pie and mash lunch at Manze's. He then heads for Leicestershire to visit an organic, free-range goose farm and meet Britain's sole producer of Aylesbury ducks.

Michelle takes Adam to their organic oasis to see and taste this amazing produce and to try her mum's specialty dish of pumpkin tendrils with a spicy Asian twist.

Nadiya reminds us that baking isn't just about cake with these savoury bakes: chicken and pink peppercorn pithivier, pepperoni pull apart, and beetroot sourdough.

Rachael teaches us how to make a family favorite recipe of pork cutlets with a fruity and savory huckleberry sauce, served alongside potato salad with broccolini and fresh cherry tomatoes.

Tom Kerridge heads to Scotland in his food truck to discover what it takes to produce the food on our plate and to cook with the British ingredients he finds along the way. This episode - mussels and strawberries!

Jet Tila whips up two Thai takeout favorites that are easy to make from home. He makes Panang Curry, which just so happens to be Ali's favorite dish, and a late night street food staple beloved on the streets of Bangkok, Drunken Noodles.

Kerry is hoping to win her guests over with a family style welcome and share and tear menu. She's hoping they will dig in, kick back and feel at home.

This week's competition is in and around North Wales, where the first to host is 24 year old, spray tan artist, Saffron.

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

It's late summer at River Cottage but the weather is far from seasonal. Torrential rain washes out Hugh's entire hay harvest and his polytunnel full of tomatoes is beset with blight. Radical plant-surgery saves the tomatoes, but the hay is lost.

At London's Borough Market, which Rick Stein favourably compares with markets on the continent, he samples a superb eel pie and mash lunch at Manze's. He then heads for Leicestershire to visit an organic, free-range goose farm and meet Britain's sole producer of Aylesbury ducks.

Andrew visits Cleveland for a taste of the city's culinary comeback. He gets nostalgic at the West Side Market, discovers new classics in a 100-year-old food hall and swings by a neighbourhood butcher.

Resident nutritionist Jemma is back with another one of her fabulously healthy recipes: a chocolate avocado mousse using avocados straight from the farm.

Luca explores the best of both Italian and Australian produce, while emphasising on his carefully selected key ingredients. His innovative approach to cooking promises to leave you feeling satisfied.

Find the secret to the creamiest pasta, without the addition of cream! Thanh joins Simon in the kitchen and transforms the humble radish into a delicious, golden fried snack.

Jimmy Doherty travels to Holland, where insects are being farmed for human consumption, and discovers some tasty facts about our six-legged friends. Kate Quilton explores the myth that drinking a cup of warm milk before bed helps you sleep. And Matt Tebbutt uncovers the surprising truth about just how much truffle is in our truffle oil.

Cleaning up the mess is the only part of cooking that Mary doesn't like. Her husband Aaron typically takes on dish duty, so this time Mary gives him a break with four one-pot wonders. Starting with sheet pan cod, this recipe can make anyone a believer in pairing fish with cheese.

Lidia shows you how to brunch Italian-style with herb frittata roll-ups, pancetta with fennel-flavoured eggs and apples, and lastly potato egg frico.

Kangaroo stew with bacon, soya and vegetables, and kangaroo satays with a spicy chilli peanut sauce. Ali and Mitch draw on their family influences from the Djugan/Gooniyandi, and Philipino and Malay heritage.

Hayden goes pearl farming on the NSW Central Coast, followed by a tour of some local produce. Then, he bakes a pecan pie with fresh pecans on a local farm.

Tobie Puttock is visiting Justine in the kitchen today to cook a roast. Justine makes Nasi Goreng and a prawn cocktail.

Marcus deals with his pigs who are still causing trouble in their fenced-off woodland home. His chickens get a health check-up and he also decides to expand his collection of hens.

Jamie prepares a post-match meal for some rugby players. Recipes include chicken in milk, proper polenta, and a panettone and bread-and-butter pudding.

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

Nadiya reminds us that baking isn't just about cake with these savoury bakes: chicken and pink peppercorn pithivier, pepperoni pull apart, and beetroot sourdough.

Rachael teaches us how to make a family favorite recipe of pork cutlets with a fruity and savory huckleberry sauce, served alongside potato salad with broccolini and fresh cherry tomatoes.

Am took over running a cafe smack bang in the industrial area of Darwin which used to sell pies, pastries and hot dogs.

Andrew heads to Pittsburgh where new restaurants are building on old culinary traditions. He tries a vegan twist on pierogies, checks out the newest wave of local chef talent, and indulges in classic dishes from Spain.

Ben makes Morton Bay bug skewers that have been given the tick of approval by multiple world leaders. Next up, Ben bumps into Charlie Carrington from Atlas Dining and hands him the keys to the kitchen.

Luca shows us his favourite recipes using the key ingredient potato.

Turn a tasty mushroom ragu into two incredible dishes with Simon. Find out how tempeh is made and find the tricks to make a tasty tempeh wrap. Nadia is back with her a plant-based classic tiramisu.

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

Mary gives a quick crash course in French cuisine with recipes that sound fancy but demystify classic techniques. First, she infuses the classy grilled cheese sandwich known as Croque Madame with the flavours of another favourite: French onion soup.

Italians love entertaining and celebrating life with family, friends, and food. Lidia shares recipes that fit any party - stewed savory peppers, a delicious antipasto, and a pear bellini.

Dishes include gubinge jam with bush fig and bush fig cup cakes with a bush passion fruit icing. Ali and Mitch join their cousin Pat to learn how to whip up some sweet treats using local bush fruits found in the region.

Hayden starts at a bakery in Hobart before heading north to learn about and help out on one of Australia's best sheep farms.

Johnny Di Francesco has stopped by to share his Linguine Pescatore, and he knows what he's doing. Join him and Justine for a delicious day.

As the owner of two rare breed Mangalitsa pigs, Marcus is keen to master charcuterie - the method of preserving meat products. He invites his neighbour over for a masterclass in curing meat.

Lynn, Chris, Paula and Steve are all mad ABBA fans who tour the UK in their camper. Jamie cooks them marinated squid salad, pot-roasted pork, and a fruit cobbler, in celebration of the award they received for being ABBA's biggest fans.

Adam sets his sights on crispy bites, with Gourmet Traveller's Best New Talent Ollie Wong-Hee and award-winning actor Lincoln Younes.

Jason is on a health trip, heading out of the city to discover the beauty of the Desert, with a feel-good menu including homemade granola and date caramel cheesecake.

Luke continues through the streets of Saigon in District One and visits his favourite Pho restaurant. He uncovers a family dispute between two sisters with competing food stalls, then it's off to Miss Yung-Jow - his very own 'lunch lady' who has been cooking a different dish every day for twenty years.

Sophie cooks orecchiette pasta at home and makes pasta with chickpeas for friends outdoors. She visits a pottery famous for its colourful pasta ceramics.

It's the second night of the competition in North Wales and the turn of law student Jake to showcase his favourite vegetable-the mighty Welsh leek.

It's the third night of the competition in North Wales and former beauty queen turned property developer Joey's turn to host.

Adam sets his sights on crispy bites, with Gourmet Traveller's Best New Talent Ollie Wong-Hee and award-winning actor Lincoln Younes.

Hugh is embarking on the big financial venture of the summer. He's harvesting his entire tomato crop to sell at the local farmers' market.

In the middle of a foot and mouth crisis, Rick heads north in search of one of his favourite British dishes: Lancashire hotpot. He visits a wild boar farmer, a black pudding maker, and meets Ruth Kirkham, who has supplied her crumbly Lancashire cheese to Rick's restaurant for nearly 20 years.

Am took over running a cafe smack bang in the industrial area of Darwin which used to sell pies, pastries and hot dogs.

Jason is on a health trip, heading out of the city to discover the beauty of the Desert, with a feel-good menu including homemade granola and date caramel cheesecake.

Luke continues through the streets of Saigon in District One and visits his favourite Pho restaurant. He uncovers a family dispute between two sisters with competing food stalls, then it's off to Miss Yung-Jow - his very own 'lunch lady' who has been cooking a different dish every day for twenty years.

Sophie cooks orecchiette pasta at home and makes pasta with chickpeas for friends outdoors. She visits a pottery famous for its colourful pasta ceramics.

It's the second night of the competition in North Wales and the turn of law student Jake to showcase his favourite vegetable-the mighty Welsh leek.

It's the third night of the competition in North Wales and former beauty queen turned property developer Joey's turn to host.

Adam sets his sights on crispy bites, with Gourmet Traveller's Best New Talent Ollie Wong-Hee and award-winning actor Lincoln Younes.

Hugh is embarking on the big financial venture of the summer. He's harvesting his entire tomato crop to sell at the local farmers' market.

In the middle of a foot and mouth crisis, Rick heads north in search of one of his favourite British dishes: Lancashire hotpot. He visits a wild boar farmer, a black pudding maker, and meets Ruth Kirkham, who has supplied her crumbly Lancashire cheese to Rick's restaurant for nearly 20 years.

Andrew heads to Pittsburgh where new restaurants are building on old culinary traditions. He tries a vegan twist on pierogies, checks out the newest wave of local chef talent, and indulges in classic dishes from Spain.

Ben makes Morton Bay bug skewers that have been given the tick of approval by multiple world leaders. Next up, Ben bumps into Charlie Carrington from Atlas Dining and hands him the keys to the kitchen.

Luca shows us his favourite recipes using the key ingredient potato.

Turn a tasty mushroom ragu into two incredible dishes with Simon. Find out how tempeh is made and find the tricks to make a tasty tempeh wrap. Nadia is back with her a plant-based classic tiramisu.

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

Mary gives a quick crash course in French cuisine with recipes that sound fancy but demystify classic techniques. First, she infuses the classy grilled cheese sandwich known as Croque Madame with the flavours of another favourite: French onion soup.

Italians love entertaining and celebrating life with family, friends, and food. Lidia shares recipes that fit any party - stewed savory peppers, a delicious antipasto, and a pear bellini.

Dishes include gubinge jam with bush fig and bush fig cup cakes with a bush passion fruit icing. Ali and Mitch join their cousin Pat to learn how to whip up some sweet treats using local bush fruits found in the region.

Hayden starts at a bakery in Hobart before heading north to learn about and help out on one of Australia's best sheep farms.

Johnny Di Francesco has stopped by to share his Linguine Pescatore, and he knows what he's doing. Join him and Justine for a delicious day.

As the owner of two rare breed Mangalitsa pigs, Marcus is keen to master charcuterie - the method of preserving meat products. He invites his neighbour over for a masterclass in curing meat.

Lynn, Chris, Paula and Steve are all mad ABBA fans who tour the UK in their camper. Jamie cooks them marinated squid salad, pot-roasted pork, and a fruit cobbler, in celebration of the award they received for being ABBA's biggest fans.

Adam sets his sights on crispy bites, with Gourmet Traveller's Best New Talent Ollie Wong-Hee and award-winning actor Lincoln Younes.

Jason is on a health trip, heading out of the city to discover the beauty of the Desert, with a feel-good menu including homemade granola and date caramel cheesecake.

Hingston has a tiny Chinese restaurant in the suburbs that has been there for over 20 years. He is constantly winning awards through Tripadvisor.

Andrew eats his way through Queens, NY. He digs into a monster Mexican sandwich, samples some of New York's best Egyptian cuisine and feasts on Argentine meats and authentic Taiwanese fare.

Ben cooks peach clafoutis, then is joined by wine expert Belinda to talk all things Tasmanian wine and produce while plating up vanilla and vodka cured ocean trout.

Luca shows us his favourite recipes using the key ingredient, Parmigiano Reggiano.

There's an easy cafe style breakfast on the menu without the eggs. Afik shows his trick to taking the humble tomato to a whole new level, and Simon sweetens the deal with two cracking dessert recipes.

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.

Getting ahead always sounds like a great idea but not if it means eating the same dish for seven days straight. Mary shows how versatile meal planning can be with four recipes that future-you will thank you for. Dessert comes first as Mary prepares the dough for Chocolate Pecan Cookies.

Fish is a staple in Lidia's kitchen and she loves planning dinner parties based on seafood. The menu includes swordfish skewers and stuffed calamari with bread crumbs.

Ali and Mitch share two recipes they grew up with that their father used to make - a condiment made from the intestines of the pearl shell and also a dish made from the muscle of the shell.

Hayden travels to Bruny Island, off the coast of Tasmania, to enjoy the surf before being introduced to beach foraging. He makes some amazing new friends and cooks for them with local produce.

Justine is joined in the kitchen by an Everyday Gourmet favourite, Trish Mckensie, who shares a wonderful chocolate recipe.

After doing some essential repairs, Marcus gets the digger out to start cultivating an area of his land called the Bund and plant hedgerow for the wildlife. He drafts Rosanna and Signe to help.

Jamie invites people into his home and cooks risotto, tuna steaks, and a chocolate tart. He also offers something unexpected: relationship advice!

It's the ultimate night of tasty kitchen efficiency. Adam and his guests, NSW Good Food Guide Young Chef of the Year Shashank Achuta and The Good Farm Shop's Scott Gooding cook once but eat twice.

Jimmy harvests sea clams with local fishermen who invented an extraordinary method of farming, then heads to Blenheim's wine country and Wairau Valley as 'Key puta te Wairau'.

Nominated by their daughter Brittany, Susan and Brad have lived in their craftsman for over 30 years. Susan doesn't think her tiny kitchen needs a glow up, so Ellen will have to convince her that change is sometimes a good thing.

Wildlife takes centre stage as Justine encounters parrots in Kuala Lumpur and orangutans in Semenggoh. After a taste of a Penang classic, she whips up Mee Kolo and scrumptious curry puffs.

It's the fourth night of the competition in North Wales and this time make-up artist Piers is taking centre stage.

It's the final night of the competition in North Wales, where clinical practitioner Laura is hosting a day at the races and hopes to pip her competitors to the post, for that 1000 pounds prize.

It's the ultimate night of tasty kitchen efficiency. Adam and his guests, NSW Good Food Guide Young Chef of the Year Shashank Achuta and The Good Farm Shop's Scott Gooding cook once but eat twice.

Autumn is nearly over and Hugh is concerned about the winter ahead. He's slaughtered his steer and his old mutton but he's short of firewood and, after his disastrous hay harvest, still hasn't any feed for his animals.

Rick samples whelks at a stall in Bognor Regis, cooks Britain's most popular dish, steak and kidney pudding, explores the delights of a Sussex walled garden, and picks mulberries in Tiptree.

Hingston has a tiny Chinese restaurant in the suburbs that has been there for over 20 years. He is constantly winning awards through Tripadvisor.

Jimmy harvests sea clams with local fishermen who invented an extraordinary method of farming, then heads to Blenheim's wine country and Wairau Valley as 'Key puta te Wairau'.

Nimi serves up her favorite vegetarian Punjabi dish, Poori-Chole. Even though some guests can't eat spicy food, Nimi shares how to enjoy the dish using yoghurt and pickles so everyone can enjoy it.

Nominated by their daughter Brittany, Susan and Brad have lived in their craftsman for over 30 years. Susan doesn't think her tiny kitchen needs a glow up, so Ellen will have to convince her that change is sometimes a good thing.

Wildlife takes centre stage as Justine encounters parrots in Kuala Lumpur and orangutans in Semenggoh. After a taste of a Penang classic, she whips up Mee Kolo and scrumptious curry puffs.

It's the fourth night of the competition in North Wales and this time make-up artist Piers is taking centre stage.

It's the final night of the competition in North Wales, where clinical practitioner Laura is hosting a day at the races and hopes to pip her competitors to the post, for that 1000 pounds prize.

It's the ultimate night of tasty kitchen efficiency. Adam and his guests, NSW Good Food Guide Young Chef of the Year Shashank Achuta and The Good Farm Shop's Scott Gooding cook once but eat twice.

Autumn is nearly over and Hugh is concerned about the winter ahead. He's slaughtered his steer and his old mutton but he's short of firewood and, after his disastrous hay harvest, still hasn't any feed for his animals.

Rick samples whelks at a stall in Bognor Regis, cooks Britain's most popular dish, steak and kidney pudding, explores the delights of a Sussex walled garden, and picks mulberries in Tiptree.

Andrew eats his way through Queens, NY. He digs into a monster Mexican sandwich, samples some of New York's best Egyptian cuisine and feasts on Argentine meats and authentic Taiwanese fare.

Ben cooks peach clafoutis, then is joined by wine expert Belinda to talk all things Tasmanian wine and produce while plating up vanilla and vodka cured ocean trout.

Luca shows us his favourite recipes using the key ingredient, Parmigiano Reggiano.

There's an easy cafe style breakfast on the menu without the eggs. Afik shows his trick to taking the humble tomato to a whole new level, and Simon sweetens the deal with two cracking dessert recipes.

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.

Getting ahead always sounds like a great idea but not if it means eating the same dish for seven days straight. Mary shows how versatile meal planning can be with four recipes that future-you will thank you for. Dessert comes first as Mary prepares the dough for Chocolate Pecan Cookies.

Fish is a staple in Lidia's kitchen and she loves planning dinner parties based on seafood. The menu includes swordfish skewers and stuffed calamari with bread crumbs.

Ali and Mitch share two recipes they grew up with that their father used to make - a condiment made from the intestines of the pearl shell and also a dish made from the muscle of the shell.

Hayden travels to Bruny Island, off the coast of Tasmania, to enjoy the surf before being introduced to beach foraging. He makes some amazing new friends and cooks for them with local produce.

Justine is joined in the kitchen by an Everyday Gourmet favourite, Trish Mckensie, who shares a wonderful chocolate recipe.

After doing some essential repairs, Marcus gets the digger out to start cultivating an area of his land called the Bund and plant hedgerow for the wildlife. He drafts Rosanna and Signe to help.

Jamie invites people into his home and cooks risotto, tuna steaks, and a chocolate tart. He also offers something unexpected: relationship advice!

An exploration and celebration of one of the worlds most beloved foods through the lens of an extreme cheese lover. Host Afrim Pristine, the world's youngest maitre fromager (cheese master), hits the road in search of the most fascinating cheese-centric adventures. Afrim begins his cheese expedition in the Alpine country of Switzerland, home of iconic classics like Gruyere and holey Swiss Emmental.

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

Billy and Dom are back in Europe and heading straight for the beautiful Alps and Verbier, one of Switzerland's most popular skiing resorts.

If you can't be at the Eurovision Song Contest in person, Adam Liaw will show you the best of Europe without using his passport - it's all here in Australia. Our anointed Eurovision foodie will show how the people of the European diasporas celebrate the Eurovision Song Contest in Australia - the music, the festivities, the favourite performers, and, of course, the food and drink. This program is the ultimate how-to guide for hosting your own Eurovision party.

Giada De Laurentiis offers recipe and menu-planning tips to make eating well both easy and convenient. She makes warm quinoa 'oatmeal', chicken broth, white bean and escarole soup, fusilli with chicken and broccoli rabe, and skillet brownies.

Ireland's third-largest city has one of Northern Europe's market gems: The English Market. It supplied high-quality food to the rich English families, different to the Irish market, which no longer exists. Now, the best Irish produce today remains on the island and can be found here.

Perhaps one of the most beautiful and well-organised food market buildings in Europe is the Mercado Central of Valencia. Built on the area where an open-air market stood for centuries, the Valencian style Art Noveau construction is a 'cathedral of senses'.

Rachel Khoo reimagines some all-time favourite dishes with a modern twist. She conjures up a hearty beef and butternut squash stew that's perfect for a cold day.

Eating well doesn't mean depriving yourself of the comfort foods you crave. Giada De Laurentiis makes a romantic dinner that's light in fat and calories: bison bolognese, chicken milanese and braised mushrooms.

Everyday home cooks put three snack recipes to the test. Will Marco Pierre White's buttery chip shop chips be worth the wait? Will Nadiya Hussain's chicken doughnuts rise to the occasion? And will Paul West's honeycomb make them snap?

Marion explores time-saving chicken recipes, from a game-changing roast to Cheat's Butter Chicken and Tantanmen Ramen, proving that simple meals can be extraordinary.

Ainsley starts his Maltese adventure in Valetta. He joins historian Liam for a tour of the harbour, where he learns why Malta is such a melting pot of cultures and the impact this has on the cuisine.

In this enchanting new series, legendary chef Michel Roux journeys down the magnificent River Thames exploring the delicious food and fascinating people who live and work on its banks.

Rick is spoilt for choice as he explores the multi-faceted food of Penang, an appealing mix of Malay, Indian and Chinese with a bit of British charm thrown in for good measure. He meets up with vibrant food writer, Fay Khoo, to discover the exceptional popularity of fish head curry in the region. Across the Indian Ocean, in Sri Lanka, Rick continues his passion for seafood by visiting a bustling fishing village north of Colombo and takes part in a most unusual fishing expedition further south in Galle.

Tony brings his pal, dear friend, muse, and Michelin-star chef friend Eric Ripert along for the ride. It is Eric's first time to Sichuan, and China as a whole, so everything is new to him.

David meets up with Eduardo and Selvaggia, two Indophiles living in Firenze, Florence. One is the owner of the city's first Indian restaurant, the other founded Florence's Indian film festival.

Andrew Zimmern goes on a gastronomic tour of Las Vegas. From quail breast stuffed with foie gras and mouthwatering Wagyu steaks to classic veal Parmigiana and tantalising Thai, Sin City has it all.

Ben Hundreds hits restaurants inspired by heritage such as Cobi's, Alta Adams and Yangban Society; Plus best tacos.

Marion explores time-saving chicken recipes, from a game-changing roast to Cheat's Butter Chicken and Tantanmen Ramen, proving that simple meals can be extraordinary.

Ainsley starts his Maltese adventure in Valetta. He joins historian Liam for a tour of the harbour, where he learns why Malta is such a melting pot of cultures and the impact this has on the cuisine.

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

In this enchanting new series, legendary chef Michel Roux journeys down the magnificent River Thames exploring the delicious food and fascinating people who live and work on its banks.

Rick is spoilt for choice as he explores the multi-faceted food of Penang, an appealing mix of Malay, Indian and Chinese with a bit of British charm thrown in for good measure. He meets up with vibrant food writer, Fay Khoo, to discover the exceptional popularity of fish head curry in the region. Across the Indian Ocean, in Sri Lanka, Rick continues his passion for seafood by visiting a bustling fishing village north of Colombo and takes part in a most unusual fishing expedition further south in Galle.

Tony brings his pal, dear friend, muse, and Michelin-star chef friend Eric Ripert along for the ride. It is Eric's first time to Sichuan, and China as a whole, so everything is new to him.

Ben Hundreds hits restaurants inspired by heritage such as Cobi's, Alta Adams and Yangban Society; Plus best tacos.

Giada De Laurentiis offers recipe and menu-planning tips to make eating well both easy and convenient. She makes warm quinoa 'oatmeal', chicken broth, white bean and escarole soup, fusilli with chicken and broccoli rabe, and skillet brownies.

Ireland's third-largest city has one of Northern Europe's market gems: The English Market. It supplied high-quality food to the rich English families, different to the Irish market, which no longer exists. Now, the best Irish produce today remains on the island and can be found here.

Perhaps one of the most beautiful and well-organised food market buildings in Europe is the Mercado Central of Valencia. Built on the area where an open-air market stood for centuries, the Valencian style Art Noveau construction is a 'cathedral of senses'.

Rachel Khoo reimagines some all-time favourite dishes with a modern twist. She conjures up a hearty beef and butternut squash stew that's perfect for a cold day.

David meets up with Eduardo and Selvaggia, two Indophiles living in Firenze, Florence. One is the owner of the city's first Indian restaurant, the other founded Florence's Indian film festival.

Everyday home cooks put three snack recipes to the test. Will Marco Pierre White's buttery chip shop chips be worth the wait? Will Nadiya Hussain's chicken doughnuts rise to the occasion? And will Paul West's honeycomb make them snap?

Marion explores time-saving chicken recipes, from a game-changing roast to Cheat's Butter Chicken and Tantanmen Ramen, proving that simple meals can be extraordinary.

Ainsley starts his Maltese adventure in Valetta. He joins historian Liam for a tour of the harbour, where he learns why Malta is such a melting pot of cultures and the impact this has on the cuisine.

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

In this enchanting new series, legendary chef Michel Roux journeys down the magnificent River Thames exploring the delicious food and fascinating people who live and work on its banks.

Andrew Zimmern goes on a gastronomic tour of Las Vegas. From quail breast stuffed with foie gras and mouthwatering Wagyu steaks to classic veal Parmigiana and tantalising Thai, Sin City has it all.

David meets up with Eduardo and Selvaggia, two Indophiles living in Firenze, Florence. One is the owner of the city's first Indian restaurant, the other founded Florence's Indian film festival.

Rick is spoilt for choice as he explores the multi-faceted food of Penang, an appealing mix of Malay, Indian and Chinese with a bit of British charm thrown in for good measure. He meets up with vibrant food writer, Fay Khoo, to discover the exceptional popularity of fish head curry in the region. Across the Indian Ocean, in Sri Lanka, Rick continues his passion for seafood by visiting a bustling fishing village north of Colombo and takes part in a most unusual fishing expedition further south in Galle.

Rachel Khoo reimagines some all-time favourite dishes with a modern twist. She conjures up a hearty beef and butternut squash stew that's perfect for a cold day.

Adam, chef Yumi Nagaya and comedian Takashi Wakasugi celebrate the brilliance of Japan's one-coin meals with three brilliant recipes.

It's a night of timeless Lebanese flavours, as podcast host Ash London and Rumi Melbourne's Joseph Abboud join Adam in The Cook Up kitchen.

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

Adam sets his sights on crispy bites, with Gourmet Traveller's Best New Talent Ollie Wong-Hee and award-winning actor Lincoln Younes.

It's the ultimate night of tasty kitchen efficiency. Adam and his guests, NSW Good Food Guide Young Chef of the Year Shashank Achuta and The Good Farm Shop's Scott Gooding cook once but eat twice.

Sometimes the best things in life come in small packages, and that is certainly the case with the dishes Rachel Khoo creates. Rachel raids her cupboards to conjure delicious meals from just a handful of ingredients.

Giada shows how to throw a delicious dinner party while staying true to your wellness goals, starting with roasted trout, brown rice stuffed peppers, and spiced maple syrup.

Feta and halloumi are the two great Mediterranean cheeses. Loved worldwide, they are also copied worldwide.

Matthew Tissot shows James around his orchard and teaches him about the region's remarkable apples and pears. James barbecues duck accompanied by a spicy apple and pear chutney.

Paula tries a buttermilk fried chicken in Kentucky, enjoys a buttermilk infused ice-cream and visits the Dancing Bear restaurant.

Daniel Clifford is one of Britain's most renowned chefs. He shares four dishes - Nan's cheese scones, mushroom risotto, scallops with truffle, veal kidneys with a chicken and snail mousse.

Rick takes a moonlit excursion off Newlyn Bay in Cornwall to go pilchard fishing with Nick Howell. Pilchards are not popular in Britain, as they tend to come smothered in tomato sauce in tins, so Nick now calls them sardines, which have become quite fashionable among foodies.

Rick and Chalky enjoy a Turkish barbecue in London's East End. After contributing lamb kotfas to the fare at the Mangal Okacbasi Turkish restaurant in Dalton, Rick moves on to Hackney Marshes, where he meets various allotment holders and joins them for Sunday lunch.

Tony revisits one of his favourite places on Earth: Vietnam, one of the most populous countries in the world, with more than 90 million inhabitants.

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

David sets off to the picturesque medieval town of Pitigliano, also known as Little Jerusalem, to meet (and eat) with the locals and take in the area's beautiful sights.

Andrew Zimmern heads to Hawaii's Big Island to take in its laid-back cuisine, from ancient traditions like lau lau and opakapaka fish to new traditions like the loco moco and huli chicken.

The little family-run diner by the corner of the street. That hidden food stall by the alley you found once and never again. These are the flavours of a city.

Giada shows how to throw a delicious dinner party while staying true to your wellness goals, starting with roasted trout, brown rice stuffed peppers, and spiced maple syrup.

Feta and halloumi are the two great Mediterranean cheeses. Loved worldwide, they are also copied worldwide.

Matthew Tissot shows James around his orchard and teaches him about the region's remarkable apples and pears. James barbecues duck accompanied by a spicy apple and pear chutney.

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.

Paula tries a buttermilk fried chicken in Kentucky, enjoys a buttermilk infused ice-cream and visits the Dancing Bear restaurant.

Daniel Clifford is one of Britain's most renowned chefs. He shares four dishes - Nan's cheese scones, mushroom risotto, scallops with truffle, veal kidneys with a chicken and snail mousse.

Tony revisits one of his favourite places on Earth: Vietnam, one of the most populous countries in the world, with more than 90 million inhabitants.

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

The little family-run diner by the corner of the street. That hidden food stall by the alley you found once and never again. These are the flavours of a city.

Adam, chef Yumi Nagaya and comedian Takashi Wakasugi celebrate the brilliance of Japan's one-coin meals with three brilliant recipes.

It's a night of timeless Lebanese flavours, as podcast host Ash London and Rumi Melbourne's Joseph Abboud join Adam in The Cook Up kitchen.

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

Adam sets his sights on crispy bites, with Gourmet Traveller's Best New Talent Ollie Wong-Hee and award-winning actor Lincoln Younes.

It's the ultimate night of tasty kitchen efficiency. Adam and his guests, NSW Good Food Guide Young Chef of the Year Shashank Achuta and The Good Farm Shop's Scott Gooding cook once but eat twice.

Matthew Tissot shows James around his orchard and teaches him about the region's remarkable apples and pears. James barbecues duck accompanied by a spicy apple and pear chutney.

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

Rick takes a moonlit excursion off Newlyn Bay in Cornwall to go pilchard fishing with Nick Howell. Pilchards are not popular in Britain, as they tend to come smothered in tomato sauce in tins, so Nick now calls them sardines, which have become quite fashionable among foodies.

Rick and Chalky enjoy a Turkish barbecue in London's East End. After contributing lamb kotfas to the fare at the Mangal Okacbasi Turkish restaurant in Dalton, Rick moves on to Hackney Marshes, where he meets various allotment holders and joins them for Sunday lunch.

David sets off to the picturesque medieval town of Pitigliano, also known as Little Jerusalem, to meet (and eat) with the locals and take in the area's beautiful sights.

The little family-run diner by the corner of the street. That hidden food stall by the alley you found once and never again. These are the flavours of a city.

Paula tries a buttermilk fried chicken in Kentucky, enjoys a buttermilk infused ice-cream and visits the Dancing Bear restaurant.

Daniel Clifford is one of Britain's most renowned chefs. He shares four dishes - Nan's cheese scones, mushroom risotto, scallops with truffle, veal kidneys with a chicken and snail mousse.

Feta and halloumi are the two great Mediterranean cheeses. Loved worldwide, they are also copied worldwide.

Tuom has a stall at the Rapid Creek markets where she and her husband Vilim specialise in soups. They begin by making their stock at 4am each morning.

Andrew heads to Providence, one of the oldest cities in America and home to a unique food scene. He savours authentic Portuguese-style seafood, and discovers a refreshing take on New England pub food.

Ben highlights a light and fluffy strawberry bread, before chef Leslie Chan drops by to make quick and easy stir-fried chicken fillets with mixed mushrooms.

Luca shows us his favourite recipes using the key ingredient: small goods.

Zacchary Bird joins Simon today with a very different and delicious spin on southern fried drumsticks. Head to the olive groves for a punchy vegetable dish that's a delight on the senses.

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.

Leftovers can seem uninspiring, but Mary gives them new life by showing how to use them as ingredients in brand new recipes. Starting with leftover risotto, Mary turns this day-old dish into something completely different.

Lidia serves chicken and sausage bites with apple cider vinegar sauce, made with rosemary, vinegar, and honey. Fried food always hits the spot, and next on the menu is fried onion rings.

Clifton a trained chef draws on his grandfather's Malaysian influence and whips up three separate dishes that make for a scrumptious meal.

Hayden visits the most southern part of Western Australia, where he catches marron and cooks at the tranquil Greens Pool.

Drop by the kitchen to see what Justine will create today, starting with gazpacho and Middle Eastern fried rice.

Marcus checks on the new pine forest he's planted and experiments on using pine in his cooking. He's also keen on expanding his livestock collection with some commercial pigs.

As a thank you to the hardworking pals who helped redecorate his kitchen, Jamie makes them the perfect paella.

Chef Rosy Scatigna and entertainment icon Paul Mercurio join Adam in The Cook Up kitchen for a night of irresistible Italian food. Buon appetito!

Marion meets up with a ginger producer to learn about the history and benefits of ginger. There's lively kitchen moments as Marion prepares bolognese, and finds solace in homemade wontons after a busy day.

Embark on a culinary adventure with Dan Hong through Hong Kong's bustling streets. Experience the city's diverse food culture, from Western-inspired cha chaan teng to traditional tofu-making shops.

It's mid-winter and Jamie is high up in the snow-capped Italian Alps seeking out Piedmont's legendary comfort food.

This week's competition is in and around Bolton, where the first to host is glamorous mum and teacher Katie.

It's the second day of the competition in Bolton, where salon owner Lord Shane is hoping his regal evening is going to reign supreme.

Chef Rosy Scatigna and entertainment icon Paul Mercurio join Adam in The Cook Up kitchen for a night of irresistible Italian food. Buon appetito!

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.

A forage in the Norfolk woodlands provides a breakfast of wild mushrooms, accompanied on toast by some delicious devilled kidneys. Still in Norfolk, Rick visits the village of Thuxton and meets James Graham, whose grandfather ensured the survival of the Norfolk Black turkey.

Ben highlights a light and fluffy strawberry bread, before chef Leslie Chan drops by to make quick and easy stir-fried chicken fillets with mixed mushrooms.

Marion meets up with a ginger producer to learn about the history and benefits of ginger. There's lively kitchen moments as Marion prepares bolognese, and finds solace in homemade wontons after a busy day.

Embark on a culinary adventure with Dan Hong through Hong Kong's bustling streets. Experience the city's diverse food culture, from Western-inspired cha chaan teng to traditional tofu-making shops.

It's mid-winter and Jamie is high up in the snow-capped Italian Alps seeking out Piedmont's legendary comfort food.

This week's competition is in and around Bolton, where the first to host is glamorous mum and teacher Katie.

It's the second day of the competition in Bolton, where salon owner Lord Shane is hoping his regal evening is going to reign supreme.

Chef Rosy Scatigna and entertainment icon Paul Mercurio join Adam in The Cook Up kitchen for a night of irresistible Italian food. Buon appetito!

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.

A forage in the Norfolk woodlands provides a breakfast of wild mushrooms, accompanied on toast by some delicious devilled kidneys. Still in Norfolk, Rick visits the village of Thuxton and meets James Graham, whose grandfather ensured the survival of the Norfolk Black turkey.

Luca shows us his favourite recipes using the key ingredient: small goods.

Tuom has a stall at the Rapid Creek markets where she and her husband Vilim specialise in soups. They begin by making their stock at 4am each morning.

Andrew heads to Providence, one of the oldest cities in America and home to a unique food scene. He savours authentic Portuguese-style seafood, and discovers a refreshing take on New England pub food.

Zacchary Bird joins Simon today with a very different and delicious spin on southern fried drumsticks. Head to the olive groves for a punchy vegetable dish that's a delight on the senses.

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.

Leftovers can seem uninspiring, but Mary gives them new life by showing how to use them as ingredients in brand new recipes. Starting with leftover risotto, Mary turns this day-old dish into something completely different.

Lidia serves chicken and sausage bites with apple cider vinegar sauce, made with rosemary, vinegar, and honey. Fried food always hits the spot, and next on the menu is fried onion rings.

Clifton a trained chef draws on his grandfather's Malaysian influence and whips up three separate dishes that make for a scrumptious meal.

Hayden visits the most southern part of Western Australia, where he catches marron and cooks at the tranquil Greens Pool.

Drop by the kitchen to see what Justine will create today, starting with gazpacho and Middle Eastern fried rice.

Marcus checks on the new pine forest he's planted and experiments on using pine in his cooking. He's also keen on expanding his livestock collection with some commercial pigs.

As a thank you to the hardworking pals who helped redecorate his kitchen, Jamie makes them the perfect paella.

Chef Rosy Scatigna and entertainment icon Paul Mercurio join Adam in The Cook Up kitchen for a night of irresistible Italian food. Buon appetito!

Marion meets up with a ginger producer to learn about the history and benefits of ginger. There's lively kitchen moments as Marion prepares bolognese, and finds solace in homemade wontons after a busy day.

Embark on a culinary adventure with Dan Hong through Hong Kong's bustling streets. Experience the city's diverse food culture, from Western-inspired cha chaan teng to traditional tofu-making shops.

Join Davy O'Rourke on a culinary journey across tropical North Queensland as he prepares a traditional Papua New Guinean Mumu - earth oven - with the help of his family and friends.

Andrew heads to St Louis to get his fill of comfort food. He savours barbecued pig snoots, indulges in a modern Midwestern incarnation of traditional Italian fare, and slurps noodles at one of the hottest new spots for East Asian fare.

Ben visits Damian from Pike's Mushrooms and serves up a bowl of heart-warming potato and mushroom soup and delicious risotto milanese.

Luca shows us his favourite recipes using the key ingredient: coffee.

The King of Baklava returns with a recipe for filo tarts that layers the flavours of pistachios. Get the recipe for a roasty, creamy and crunchy cauliflower main and a naughty fried bread with tofu.

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.

Mary pays homage to fromage with four recipes where cheese is the star. For summertime grilling, paneer tikka puts the Indian cheese dish on the barbecue, then serves it up with a fresh cilantro mint chutney. Then, Mary puts a savoury twist on French toast with smoked gouda.

Pasta is a staple in any Italian home and today, Lidia prepares three pasta recipes; Ziti with kale pesto and crispy bacon, fusilli with tomato pesto, and campanelle with shrimp and fennel.

All of the dishes like Malaysian spicy chicken, fried chilli eggs and spicy Malay noodles come across the ocean from Hasimah's father.

Hayden goes abalone diving, surfs the breaks at Margaret River, walks the epic cape-to-cape trail, and then creates the ultimate 'surf and turf' cook-up at a local winery.

Tobie is back with a healthy pizza, with a base made from cauliflower!

Marcus has faced some setbacks. Not everything in the kitchen garden has done well and he'll need to learn from experience next time. He seeks advice.

Jamie reunites with his old band, Scarlet Division, for a meal. He cooks up cheese and spinach cannelloni, grilled marinated mushrooms with gremolata, caramelised fruit kebabs and Caipirinha.

Are you bready? Comedy legend Jean Kittson and cookbook author Ella Mittas join Adam to put tasty stuff on toast.

David is a meat and potatoes kind of guy, but wants to celebrate his wife, Valerie, who lost 23kg after adopting a plant-based diet. Curtis helps David create an innovative, vegetable-forward menu of spaghetti carbonara with smoked mushrooms, a farmers' market salad, and strawberry-rippled ice cream with candied almonds.

Dublin-born celebrity chef Anna Haugh is passionate about Irish food. And after nearly 20 years in London, she's heading home for The Big Irish Food Tour-a sweet-and-savoury exploration of the Emerald Isle's unique culture and cuisine.

Prue is joined by Professor Tim Spector as he cooks herby pea pancakes with sauerkraut.

It's the third night in Bolton and the turn of Influencer and model Thandie. She's hoping her fare will impress the gang and help bag her the prize.

It's the third night in Bolton and the turn of HR Manager Jay. She's decided that keeping things simple will ensure her the grand prize.

Are you bready? Comedy legend Jean Kittson and cookbook author Ella Mittas join Adam to put tasty stuff on toast.

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.

In Wakefield, Rick makes a sublime rhubarb crumble and meets Janet Oldroyd, whose family have been farming rhubarb for four generations. In Bradford, he visits the home of the late novelist JB Priestley, before discovering a perfect recipe for lamb karahi at the Karachi restaurant, one of the sole surviving working men's cafes from the days of the productive woollen textile mill industry.

Ben visits Damian from Pike's Mushrooms and serves up a bowl of heart-warming potato and mushroom soup and delicious risotto milanese.

David is a meat and potatoes kind of guy, but wants to celebrate his wife, Valerie, who lost 23kg after adopting a plant-based diet. Curtis helps David create an innovative, vegetable-forward menu of spaghetti carbonara with smoked mushrooms, a farmers' market salad, and strawberry-rippled ice cream with candied almonds.

Dublin-born celebrity chef Anna Haugh is passionate about Irish food. And after nearly 20 years in London, she's heading home for The Big Irish Food Tour-a sweet-and-savoury exploration of the Emerald Isle's unique culture and cuisine.

Prue is joined by Professor Tim Spector as he cooks herby pea pancakes with sauerkraut.

It's the third night in Bolton and the turn of Influencer and model Thandie. She's hoping her fare will impress the gang and help bag her the prize.

It's the third night in Bolton and the turn of HR Manager Jay. She's decided that keeping things simple will ensure her the grand prize.

Are you bready? Comedy legend Jean Kittson and cookbook author Ella Mittas join Adam to put tasty stuff on toast.

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.

In Wakefield, Rick makes a sublime rhubarb crumble and meets Janet Oldroyd, whose family have been farming rhubarb for four generations. In Bradford, he visits the home of the late novelist JB Priestley, before discovering a perfect recipe for lamb karahi at the Karachi restaurant, one of the sole surviving working men's cafes from the days of the productive woollen textile mill industry.

Luca shows us his favourite recipes using the key ingredient: coffee.

Join Davy O'Rourke on a culinary journey across tropical North Queensland as he prepares a traditional Papua New Guinean Mumu - earth oven - with the help of his family and friends.

Andrew heads to St Louis to get his fill of comfort food. He savours barbecued pig snoots, indulges in a modern Midwestern incarnation of traditional Italian fare, and slurps noodles at one of the hottest new spots for East Asian fare.

The King of Baklava returns with a recipe for filo tarts that layers the flavours of pistachios. Get the recipe for a roasty, creamy and crunchy cauliflower main and a naughty fried bread with tofu.

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.

Mary pays homage to fromage with four recipes where cheese is the star. For summertime grilling, paneer tikka puts the Indian cheese dish on the barbecue, then serves it up with a fresh cilantro mint chutney. Then, Mary puts a savoury twist on French toast with smoked gouda.

Pasta is a staple in any Italian home and today, Lidia prepares three pasta recipes; Ziti with kale pesto and crispy bacon, fusilli with tomato pesto, and campanelle with shrimp and fennel.

All of the dishes like Malaysian spicy chicken, fried chilli eggs and spicy Malay noodles come across the ocean from Hasimah's father.

Hayden goes abalone diving, surfs the breaks at Margaret River, walks the epic cape-to-cape trail, and then creates the ultimate 'surf and turf' cook-up at a local winery.

Tobie is back with a healthy pizza, with a base made from cauliflower!

Marcus has faced some setbacks. Not everything in the kitchen garden has done well and he'll need to learn from experience next time. He seeks advice.

Jamie reunites with his old band, Scarlet Division, for a meal. He cooks up cheese and spinach cannelloni, grilled marinated mushrooms with gremolata, caramelised fruit kebabs and Caipirinha.

Are you bready? Comedy legend Jean Kittson and cookbook author Ella Mittas join Adam to put tasty stuff on toast.

David is a meat and potatoes kind of guy, but wants to celebrate his wife, Valerie, who lost 23kg after adopting a plant-based diet. Curtis helps David create an innovative, vegetable-forward menu of spaghetti carbonara with smoked mushrooms, a farmers' market salad, and strawberry-rippled ice cream with candied almonds.

Dublin-born celebrity chef Anna Haugh is passionate about Irish food. And after nearly 20 years in London, she's heading home for The Big Irish Food Tour-a sweet-and-savoury exploration of the Emerald Isle's unique culture and cuisine.

Chef Nick Holloway travels across Far North Queensland to source the best ingredients for a tropical feast. Along the way he'll meet and discover the people, places and beautiful stories there.

Andrew heads to Motor City to grab a slice of Detroit-style pizza, line up for Coney Island chilli fries, fill up on timeless Middle Eastern classics, and dine at a Detroit institution in the making.

Ben creates the ultimate cheat day meal with his fried chicken brioche burgers. Kathy from Sweet Greek serves up a bowl of wholesome chicken meatball soup.

Luca shows us his favourite recipes using today's key ingredient, zucchini flowers.

Simon super charges broccoli to create the ultimate snack, heads for the hills in search of beetroot, and reveals the secret to the ultimate veggie stock. Tobie's in the house with a green pasta.

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.

Not every meal needs to have meat as the star. Whether it's for health, the environment, or any other reason, lots of people are trying their hand at 'Meatless Mondays'.

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

Drawing on the local seafood from Roebuck Bay, Ali and Mitch take us to a childhood location that has on many occasions fed their family well with shellfish, fish and turtles aplenty.

Hayden enjoys riding through the Hunter Valley and touring some local vineyards, then cooks with one of the best views in Australia as the backdrop.

Trish is in the kitchen today making a chocolate ginger bread slice. Justine shares a tip for poached scrambled eggs and makes a creamy pasta.

There is an abundance of fruits falling from the trees in the orchard that often go to waste. Marcus decides to make them into his own cider and visits an expert to help him fulfil this idea.

Jamie throws a Bollywood-style party, treating his guests to a feast of Indian food, including vegetable pie, Indian paneer cheese, papadum bread, and lots of tasty dips.

Two supremely talented chefs, Stephannie Liu and Brian Cole, join Adam to share their surprisingly easy recipes.

Nadiya shares four recipes featuring pure, unadulterated, chocolatey bliss! First up it's Nadiya's ultimate 'Money Can't Buy You Happiness' brownie.

Rachael Ray brings you her mouth-watering Italian specialties from her very own kitchen in her Tuscan villa, utilising the best local ingredients from the region with her own personal twists.

Tom Kerridge heads to Scotland to discover what it takes to produce the food on our plate and to cook with the British ingredients he finds along the way.

Jet Tila whips up two world-famous chicken dishes to prove how delicious chicken can be.

It's the final night of the competition in Bolton, where loudmouth Financial Advisor Louis is hoping his fancy menu can trump all others'.

This week's competition is in and around Norwich, where the first to host is multi-award-winning mind reader and magician, the 'Amazing' Anthony.

Two supremely talented chefs, Stephannie Liu and Brian Cole, join Adam to share their surprisingly easy recipes.

It's late May, the vet calls and it's bad news: Marge the cow is not as pregnant as Hugh once thought, there'll be no more lambs and the first batch of eggs are all addled. But his spirits are raised by the news that huge shoals of cuttlefish are massing off the Dorset coast. Scenting a free meal, Hugh sets about designing a honey trap - a lobster pot fitted with a dummy female cuttlefish to lure in the eager males.

Rick pays a visit to his favourite formal vegetable garden at Chatsworth House, where he also chases chickens and cooks cabbage. Then he crosses the River Severn to sample the delights of Wales, including cawl, Welsh black beef, Conway mussels, and salt marsh lamb.

Ben creates the ultimate cheat day meal with his fried chicken brioche burgers. Kathy from Sweet Greek serves up a bowl of wholesome chicken meatball soup.

Nadiya shares four recipes featuring pure, unadulterated, chocolatey bliss! First up it's Nadiya's ultimate 'Money Can't Buy You Happiness' brownie.

Rachael Ray brings you her mouth-watering Italian specialties from her very own kitchen in her Tuscan villa, utilising the best local ingredients from the region with her own personal twists.

Tom Kerridge heads to Scotland to discover what it takes to produce the food on our plate and to cook with the British ingredients he finds along the way.

Jet Tila whips up two world-famous chicken dishes to prove how delicious chicken can be.

It's the final night of the competition in Bolton, where loudmouth Financial Advisor Louis is hoping his fancy menu can trump all others'.

This week's competition is in and around Norwich, where the first to host is multi-award-winning mind reader and magician, the 'Amazing' Anthony.

Two supremely talented chefs, Stephannie Liu and Brian Cole, join Adam to share their surprisingly easy recipes.

It's late May, the vet calls and it's bad news: Marge the cow is not as pregnant as Hugh once thought, there'll be no more lambs and the first batch of eggs are all addled. But his spirits are raised by the news that huge shoals of cuttlefish are massing off the Dorset coast. Scenting a free meal, Hugh sets about designing a honey trap - a lobster pot fitted with a dummy female cuttlefish to lure in the eager males.

Rick pays a visit to his favourite formal vegetable garden at Chatsworth House, where he also chases chickens and cooks cabbage. Then he crosses the River Severn to sample the delights of Wales, including cawl, Welsh black beef, Conway mussels, and salt marsh lamb.

Luca shows us his favourite recipes using today's key ingredient, zucchini flowers.

Chef Nick Holloway travels across Far North Queensland to source the best ingredients for a tropical feast. Along the way he'll meet and discover the people, places and beautiful stories there.

Andrew heads to Motor City to grab a slice of Detroit-style pizza, line up for Coney Island chilli fries, fill up on timeless Middle Eastern classics, and dine at a Detroit institution in the making.

Simon super charges broccoli to create the ultimate snack, heads for the hills in search of beetroot, and reveals the secret to the ultimate veggie stock. Tobie's in the house with a green pasta.

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.

Not every meal needs to have meat as the star. Whether it's for health, the environment, or any other reason, lots of people are trying their hand at 'Meatless Mondays'.

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

Drawing on the local seafood from Roebuck Bay, Ali and Mitch take us to a childhood location that has on many occasions fed their family well with shellfish, fish and turtles aplenty.

Hayden enjoys riding through the Hunter Valley and touring some local vineyards, then cooks with one of the best views in Australia as the backdrop.

Trish is in the kitchen today making a chocolate ginger bread slice. Justine shares a tip for poached scrambled eggs and makes a creamy pasta.