Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

Making roast chicken, and putting a British twist on spaghetti bolognese.

Diana Chan meets up with former MasterChef Australia judge Gary Mehigan to cook some delicious Thai food.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Kirsten demonstrates her unique version of a chocolate toastie, a common household snack; she also provides a recipe for a banana split, which she describes as the ultimate version of the dish.

Kirsten puts her very own twist on some simple show-stopping chocolate pieces and makes them extra eye-catching.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

Moroccan bream; couscous salad; pomegranate and harissa; British burgers; shred salad; pickles and things.

Anna prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent.

Anna demonstrates how to make American, Italian and Belgian-style waffles.

Inside our love of all things chocolate; the reasons why it is hard to resist.

Insight into what curry really is and how it's made, the safety of imported coconut milk and whether spices can protect us from cancer, extend our lifetime, or kill us faster.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Exploring the benefits and harms of the different types of drinks available to Singaporeans; comparing bottled water vs. tap, caffeinated drinks, soft drinks and bubble tea.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

Making roast chicken, and putting a British twist on spaghetti bolognese.

Diana Chan meets up with former MasterChef Australia judge Gary Mehigan to cook some delicious Thai food.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Kirsten demonstrates her unique version of a chocolate toastie, a common household snack; she also provides a recipe for a banana split, which she describes as the ultimate version of the dish.

Kirsten puts her very own twist on some simple show-stopping chocolate pieces and makes them extra eye-catching.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

Moroccan bream; couscous salad; pomegranate and harissa; British burgers; shred salad; pickles and things.

Anna prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent.

Anna demonstrates how to make American, Italian and Belgian-style waffles.

Inside our love of all things chocolate; the reasons why it is hard to resist.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and cooks for her family.

Jamie's delicious and stunningly simple cauliflower cheese pasta will become a new favorite; he creates a healthier twist on the chicken Kiev the whole family will love.

Diana shares recipes for okonomiyaki, kaburamushi, and nasu dengaku; Diana catches up with the owner and chef of Melbourne restaurant Mr Miyagi.

Diana shares recipes for okonomiyaki, kaburamushi, and nasu dengaku; Diana catches up with the owner and chef of Melbourne restaurant Mr Miyagi.

One cook finds themselves swimming against the tide when they have to combine fish with cheese and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

Kirsten demonstrates her unique version of a chocolate toastie, a common household snack; she also provides a recipe for a banana split, which she describes as the ultimate version of the dish.

Kirsten puts her very own twist on some simple show-stopping chocolate pieces and makes them extra eye-catching.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

Moroccan bream; couscous salad; pomegranate and harissa; British burgers; shred salad; pickles and things.

Anna prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent.

Anna demonstrates how to make American, Italian and Belgian-style waffles.

Inside our love of all things chocolate; the reasons why it is hard to resist.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and cooks for her family.

Jamie's delicious and stunningly simple cauliflower cheese pasta will become a new favorite; he creates a healthier twist on the chicken Kiev the whole family will love.

Diana Chan meets up with former MasterChef Australia judge Gary Mehigan to cook some delicious Thai food.

Diana shares recipes for okonomiyaki, kaburamushi, and nasu dengaku; Diana catches up with the owner and chef of Melbourne restaurant Mr Miyagi.

Jamie's delicious and stunningly simple cauliflower cheese pasta will become a new favorite; he creates a healthier twist on the chicken Kiev the whole family will love.

One cook finds themselves swimming against the tide when they have to combine fish with cheese and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

Kirsten demonstrates her unique version of a chocolate toastie, a common household snack; she also provides a recipe for a banana split, which she describes as the ultimate version of the dish.

Kirsten puts her very own twist on some simple show-stopping chocolate pieces and makes them extra eye-catching.

Jamie cooks crispy duck and hoi sin lettuce parcels, chicken cacciatore, and spaghetti and smoky tomato sauce.

Moroccan bream; couscous salad; pomegranate and harissa; British burgers; shred salad; pickles and things.

Anna prepares three of her favourite muffin recipes, ranging from simple and healthy to decadent.

Anna demonstrates how to make American, Italian and Belgian-style waffles.

Inside our love of all things chocolate; the reasons why it is hard to resist.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and cooks for her family.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and cooks for her family.

Jamie's delicious and stunningly simple cauliflower cheese pasta will become a new favorite; he creates a healthier twist on the chicken Kiev the whole family will love.

Jamie's delicious and stunningly simple cauliflower cheese pasta will become a new favorite; he creates a healthier twist on the chicken Kiev the whole family will love.

Diana shares recipes for okonomiyaki, kaburamushi, and nasu dengaku; Diana catches up with the owner and chef of Melbourne restaurant Mr Miyagi.

Diana shares recipes for okonomiyaki, kaburamushi, and nasu dengaku; Diana catches up with the owner and chef of Melbourne restaurant Mr Miyagi.

One cook finds themselves swimming against the tide when they have to combine fish with cheese and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

Insight into what curry really is and how it's made, the safety of imported coconut milk and whether spices can protect us from cancer, extend our lifetime, or kill us faster.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and family.

Jamie creates a beef stroganoff, with fluffy rice and red onion and parsley pickle; Moroccan mussels with tapenade toasties and cucumber salad.

Diana explores Northern Indian cuisine and cooks a traditional lamb korma; Adam D'Sylva from Tonka and Coda shares his Bengali fish curry; Diana makes rice pudding with fragrant northern Indian spices called kheer.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.

From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.

Sarah visits a traditional mushroom festival in France; gets put to work at her local cheese maker; prepares a date night menu that includes a cream of Cepe mushroom soup, a Provence-inspired roast chicken with lemon, artichoke and peppers.

Sarah visits a local walnut farm and nut oil press, using these versatile nuts to make a walnut ravioli in a cream sauce, a rolled leg of lamb with walnut and arugula stuffing, and a walnut tart with butterscotch sauce.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

Insight into what curry really is and how it's made, the safety of imported coconut milk and whether spices can protect us from cancer, extend our lifetime, or kill us faster.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and family.

Jamie creates a beef stroganoff, with fluffy rice and red onion and parsley pickle; Moroccan mussels with tapenade toasties and cucumber salad.

Diana explores Northern Indian cuisine and cooks a traditional lamb korma; Adam D'Sylva from Tonka and Coda shares his Bengali fish curry; Diana makes rice pudding with fragrant northern Indian spices called kheer.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.

From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.

Sarah visits a traditional mushroom festival in France; gets put to work at her local cheese maker; prepares a date night menu that includes a cream of Cepe mushroom soup, a Provence-inspired roast chicken with lemon, artichoke and peppers.

Sarah visits a local walnut farm and nut oil press, using these versatile nuts to make a walnut ravioli in a cream sauce, a rolled leg of lamb with walnut and arugula stuffing, and a walnut tart with butterscotch sauce.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

Insight into what curry really is and how it's made, the safety of imported coconut milk and whether spices can protect us from cancer, extend our lifetime, or kill us faster.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and family.

Jamie creates a beef stroganoff, with fluffy rice and red onion and parsley pickle; Moroccan mussels with tapenade toasties and cucumber salad.

Diana explores Northern Indian cuisine and cooks a traditional lamb korma; Adam D'Sylva from Tonka and Coda shares his Bengali fish curry; Diana makes rice pudding with fragrant northern Indian spices called kheer.

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.

From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.

Sarah visits a traditional mushroom festival in France; gets put to work at her local cheese maker; prepares a date night menu that includes a cream of Cepe mushroom soup, a Provence-inspired roast chicken with lemon, artichoke and peppers.

Sarah visits a local walnut farm and nut oil press, using these versatile nuts to make a walnut ravioli in a cream sauce, a rolled leg of lamb with walnut and arugula stuffing, and a walnut tart with butterscotch sauce.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

The consequences of putting a group of college students on an instant noodle diet.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and cooks for her family.

Meat-free cannelloni traybake; prawn kebabs.

A trip to the heart of Melbourne's Chinatown to visit the iconic restaurant Flower Drum; Karlie Verkerk prepares yum cha and mango pudding; Diana creates pak cham kai.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

Jamie creates a super fast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.

Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.

From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.

Sarah visits a traditional mushroom festival in France; gets put to work at her local cheese maker; prepares a date night menu that includes a cream of Cepe mushroom soup, a Provence-inspired roast chicken with lemon, artichoke and peppers.

Sarah visits a local walnut farm and nut oil press, using these versatile nuts to make a walnut ravioli in a cream sauce, a rolled leg of lamb with walnut and arugula stuffing, and a walnut tart with butterscotch sauce.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

The consequences of putting a group of college students on an instant noodle diet.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and cooks for her family.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and cooks for her family.

Meat-free cannelloni traybake; prawn kebabs.

A trip to the heart of Melbourne's Chinatown to visit the iconic restaurant Flower Drum; Karlie Verkerk prepares yum cha and mango pudding; Diana creates pak cham kai.

A trip to the heart of Melbourne's Chinatown to visit the iconic restaurant Flower Drum; Karlie Verkerk prepares yum cha and mango pudding; Diana creates pak cham kai.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

Jamie creates a super fast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

Nikki investigates the way chickens are raised and if they affect the food we eat; exploring if chicken farmers in Singapore use hormones and antibiotics and what the potential risks are; the benefits to buying free-range chicken.

Exploring the benefits and harms of the different types of drinks available to Singaporeans; comparing bottled water vs. tap, caffeinated drinks, soft drinks and bubble tea.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

Making roast chicken, and putting a British twist on spaghetti bolognese.

Jamie's delicious and stunningly simple cauliflower cheese pasta will become a new favorite; he creates a healthier twist on the chicken Kiev the whole family will love.

Jamie prepares two delicious, nutritious, fast family meals back-to-back: chilli con carne meatballs, and sticky kicking chicken with a watermelon radish salad and crunchy noodles.

On the menu are flashy fish stew, saffron sauce and garlic bread, plus seared Asian beef, and a noodle salad with ginger dressing.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Friendships are made, secrets are revealed, and outrageous outfits are de rigueur.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Adriano Zumbo puts 12 amateur dessert makers to the test; contestants must make a dessert that best reflects them.

The amateur cooks are tasked with bringing a "Franken-Zumbo" to life.

Following a chocolate-themed challenge, two contestants face a Zumbo Test involving 100 handmade profiteroles.

Alex, who can throw a party but can't cook, will try to make a bacon cheese burger with grilled cheese buns within 45 minutes.

One cook finds themselves swimming against the tide when they have to combine fish with cheese and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Friendships are made, secrets are revealed, and outrageous outfits are de rigueur.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Adriano Zumbo puts 12 amateur dessert makers to the test; contestants must make a dessert that best reflects them.

The amateur cooks are tasked with bringing a "Franken-Zumbo" to life.

Following a chocolate-themed challenge, two contestants face a Zumbo Test involving 100 handmade profiteroles.

Alex, who can throw a party but can't cook, will try to make a bacon cheese burger with grilled cheese buns within 45 minutes.

Exploring the benefits and harms of the different types of drinks available to Singaporeans; comparing bottled water vs. tap, caffeinated drinks, soft drinks and bubble tea.

Nikki investigates the way chickens are raised and if they affect the food we eat; exploring if chicken farmers in Singapore use hormones and antibiotics and what the potential risks are; the benefits to buying free-range chicken.

Lentils are a popular Saskatchewan crop that's often shipped overseas; a farmer, a brewer and a chef are changing that.

Jenn visits an organic grain farmer, a baker and a whiskey maker to learn about the various uses of wheat.

Jamie's delicious and stunningly simple cauliflower cheese pasta will become a new favorite; he creates a healthier twist on the chicken Kiev the whole family will love.

Making roast chicken, and putting a British twist on spaghetti bolognese.

On the menu are flashy fish stew, saffron sauce and garlic bread, plus seared Asian beef, and a noodle salad with ginger dressing.

Jamie prepares two delicious, nutritious, fast family meals back-to-back: chilli con carne meatballs, and sticky kicking chicken with a watermelon radish salad and crunchy noodles.

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Friendships are made, secrets are revealed, and outrageous outfits are de rigueur.

Adriano Zumbo puts 12 amateur dessert makers to the test; contestants must make a dessert that best reflects them.

The amateur cooks are tasked with bringing a "Franken-Zumbo" to life.

Following a chocolate-themed challenge, two contestants face a Zumbo Test involving 100 handmade profiteroles.

Alex, who can throw a party but can't cook, will try to make a bacon cheese burger with grilled cheese buns within 45 minutes.

One cook finds themselves swimming against the tide when they have to combine fish with cheese and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

Home cooks create their signature dishes, then devise a recipe using ricotta, leeks and Sriracha sauce, and finally try to copy a chef's "crobster" roll.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Friendships are made, secrets are revealed, and outrageous outfits are de rigueur.

Adriano Zumbo puts 12 amateur dessert makers to the test; contestants must make a dessert that best reflects them.

The amateur cooks are tasked with bringing a "Franken-Zumbo" to life.

Following a chocolate-themed challenge, two contestants face a Zumbo Test involving 100 handmade profiteroles.

Alex, who can throw a party but can't cook, will try to make a bacon cheese burger with grilled cheese buns within 45 minutes.

Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.

From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk's many uses.

Sarah visits a traditional mushroom festival in France; gets put to work at her local cheese maker; prepares a date night menu that includes a cream of Cepe mushroom soup, a Provence-inspired roast chicken with lemon, artichoke and peppers.

Sarah visits a local walnut farm and nut oil press, using these versatile nuts to make a walnut ravioli in a cream sauce, a rolled leg of lamb with walnut and arugula stuffing, and a walnut tart with butterscotch sauce.

Corinna Mozo brings Cuban ingredients to the Chef's Fridge round; Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.

The consequences of putting a group of college students on an instant noodle diet.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and cooks for her family.

Meat-free cannelloni traybake; prawn kebabs.

A trip to the heart of Melbourne's Chinatown to visit the iconic restaurant Flower Drum; Karlie Verkerk prepares yum cha and mango pudding; Diana creates pak cham kai.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

Jamie creates a super fast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and family.

Jamie creates a beef stroganoff, with fluffy rice and red onion and parsley pickle; Moroccan mussels with tapenade toasties and cucumber salad.

MasterChef winner Sashi Cheliah shares his quick and easy briyani recipe; Diana cooks one of her favorite hawker-style dishes called hokkien mee.

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.

The consequences of putting a group of college students on an instant noodle diet.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

A group of strangers competes to be crowned the best dinner party host.

Jamie creates a super fast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and family.

Jamie creates a beef stroganoff, with fluffy rice and red onion and parsley pickle; Moroccan mussels with tapenade toasties and cucumber salad.

MasterChef winner Sashi Cheliah shares his quick and easy briyani recipe; Diana cooks one of her favorite hawker-style dishes called hokkien mee.

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.

The consequences of putting a group of college students on an instant noodle diet.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

A group of strangers competes to be crowned the best dinner party host.

Jamie creates a super fast version of a hoisin pork takeaway, reveals the perfect snack to go with his favorite cocktail, a negroni, and a beautifully pink cake to keep the whole family happy.

Jamie turns the humble aubergine into something incredible, then fires up the barbecue to cook a lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.

The judges ask 10 new cooks for dazzling desserts that are hiding a secret; the bottom two must make a whimsical "I'm Not Lion" cake.

The next task is a tall order -- edible towers at least two feet high; the two cooks who don't measure up must make Zumbo's "Lucky 13" cake.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and family.

Jamie creates a beef stroganoff, with fluffy rice and red onion and parsley pickle; Moroccan mussels with tapenade toasties and cucumber salad.

MasterChef winner Sashi Cheliah shares his quick and easy briyani recipe; Diana cooks one of her favorite hawker-style dishes called hokkien mee.

The power of an ingredient should never be underestimated, and the cooks feel it when working with speck; in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.

The consequences of putting a group of college students on an instant noodle diet.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

A group of strangers competes to be crowned the best dinner party host.

The nutritional content of popular table sauces, soy, fish and chili, and possible health issues as a result of consumption.

Silvia explores how to make the three meals that have become national treasures in Italy.

Meat-free cannelloni traybake; prawn kebabs.

Charlie Carrington from Atlas Dining shows how to ferment kimchi at home and cooks beef bulgogi; Diana makes a vegetarian version of bibimbap.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Kirsten prepares all the favourites, including baked chocolate and coffee fudge tarts, chocolate and marshmallow crackles, and caramel roasted chocolate macadamia.

Jamie makes jerk pork, grilled corn and crunchy tortilla salad, minestrone, poached chicken and salsa verde.

Jamie cooks Swedish meatballs, celeriac and spinach rice, plus pasta pesto, and garlic and rosemary chicken.

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Anna prepares three of her favourite ice cream recipes, starting simple and finishing with a plated ice cream dessert.

The consequences of putting a group of college students on an instant noodle diet.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

A group of strangers competes to be crowned the best dinner party host.

The nutritional content of popular table sauces, soy, fish and chili, and possible health issues as a result of consumption.

Silvia explores how to make the three meals that have become national treasures in Italy.

Meat-free cannelloni traybake; prawn kebabs.

Charlie Carrington from Atlas Dining shows how to ferment kimchi at home and cooks beef bulgogi; Diana makes a vegetarian version of bibimbap.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Kirsten prepares all the favourites, including baked chocolate and coffee fudge tarts, chocolate and marshmallow crackles, and caramel roasted chocolate macadamia.

Jamie makes jerk pork, grilled corn and crunchy tortilla salad, minestrone, poached chicken and salsa verde.

Jamie cooks Swedish meatballs, celeriac and spinach rice, plus pasta pesto, and garlic and rosemary chicken.

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Anna prepares three of her favourite ice cream recipes, starting simple and finishing with a plated ice cream dessert.

The consequences of putting a group of college students on an instant noodle diet.

This episode asks whether we have sacrificed nutrition and flavor to meet the needs of extreme horticulture and supermarket shelf-life, and see whether organic is better than normal fruit and vegetables.

Will it be a fairy tale ending for Diane or will Kay show them how it's done?

A group of strangers competes to be crowned the best dinner party host.

The nutritional content of popular table sauces, soy, fish and chili, and possible health issues as a result of consumption.

Silvia explores how to make the three meals that have become national treasures in Italy.

Meat-free cannelloni traybake; prawn kebabs.

Charlie Carrington from Atlas Dining shows how to ferment kimchi at home and cooks beef bulgogi; Diana makes a vegetarian version of bibimbap.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Kirsten prepares all the favourites, including baked chocolate and coffee fudge tarts, chocolate and marshmallow crackles, and caramel roasted chocolate macadamia.

Jamie makes jerk pork, grilled corn and crunchy tortilla salad, minestrone, poached chicken and salsa verde.

Jamie cooks Swedish meatballs, celeriac and spinach rice, plus pasta pesto, and garlic and rosemary chicken.

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Anna prepares three of her favourite ice cream recipes, starting simple and finishing with a plated ice cream dessert.

Addressing the issue of not always knowing what conditions our food has been grown or manufactured in, how safe it is, what country it came from and who is checking for quality and contaminants before food gets to our table.

Silvia and Lina make one of Italy's most treasured Sunday recipes, the famous ragu napolitana; an old school antipasto treat, taralli; direct from Italy, Silvia's mom joins her via webcam to help her create a dessert using a stale old panettone.

Jamie and Jools love a Friday night curry, and they're letting the kids gatecrash their meal; Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Kirsten prepares all the favourites, including baked chocolate and coffee fudge tarts, chocolate and marshmallow crackles, and caramel roasted chocolate macadamia.

Jamie makes jerk pork, grilled corn and crunchy tortilla salad, minestrone, poached chicken and salsa verde.

Jamie cooks Swedish meatballs, celeriac and spinach rice, plus pasta pesto, and garlic and rosemary chicken.

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Anna prepares three of her favourite ice cream recipes, starting simple and finishing with a plated ice cream dessert.

Addressing the issue of not always knowing what conditions our food has been grown or manufactured in, how safe it is, what country it came from and who is checking for quality and contaminants before food gets to our table.

Silvia and Lina make one of Italy's most treasured Sunday recipes, the famous ragu napolitana; an old school antipasto treat, taralli; direct from Italy, Silvia's mom joins her via webcam to help her create a dessert using a stale old panettone.

Jamie and Jools love a Friday night curry, and they're letting the kids gatecrash their meal; Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Kirsten prepares all the favourites, including baked chocolate and coffee fudge tarts, chocolate and marshmallow crackles, and caramel roasted chocolate macadamia.

Jamie makes jerk pork, grilled corn and crunchy tortilla salad, minestrone, poached chicken and salsa verde.

Jamie cooks Swedish meatballs, celeriac and spinach rice, plus pasta pesto, and garlic and rosemary chicken.

Anna prepares a variety of fruit mousses and also demonstrates how they can be enjoyed on its own or as part of a grand dessert.

Anna prepares three of her favourite ice cream recipes, starting simple and finishing with a plated ice cream dessert.

Addressing the issue of not always knowing what conditions our food has been grown or manufactured in, how safe it is, what country it came from and who is checking for quality and contaminants before food gets to our table.

Silvia and Lina make one of Italy's most treasured Sunday recipes, the famous ragu napolitana; an old school antipasto treat, taralli; direct from Italy, Silvia's mom joins her via webcam to help her create a dessert using a stale old panettone.

Jamie and Jools love a Friday night curry, and they're letting the kids gatecrash their meal; Jamie shares his take on butter chicken with less spice and less washing up, making it perfect for family life.

Diana tops a whole snapper grilled in banana leaves with her favorite Indonesian relish sambal matah; Jess Lemon shares her gado gado, a street food snack.

A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary; the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Nuts are everywhere from our meat dishes to our sauces; nuts are super nutritious but high in fat and can be deadly for some.

Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

Fish baps, mushy peas and tartar sauce; mushroom farfalle with blue cheese; hazelnut and apple salad.

A trip to the heart of Melbourne's Chinatown to visit the iconic restaurant Flower Drum; Karlie Verkerk prepares yum cha and mango pudding; Diana creates pak cham kai.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner.

Sarah pulls off a traditional Thanksgiving dinner with the help of her local butcher and family members visiting from the US; Sarah collects fresh vegetables to make Ratatouille to go along with butternut squash soup, stuffed turkey and pumpkin pie.

Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and armagnac tresse is served.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Nuts are everywhere from our meat dishes to our sauces; nuts are super nutritious but high in fat and can be deadly for some.

Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

Fish baps, mushy peas and tartar sauce; mushroom farfalle with blue cheese; hazelnut and apple salad.

A trip to the heart of Melbourne's Chinatown to visit the iconic restaurant Flower Drum; Karlie Verkerk prepares yum cha and mango pudding; Diana creates pak cham kai.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner.

Sarah pulls off a traditional Thanksgiving dinner with the help of her local butcher and family members visiting from the US; Sarah collects fresh vegetables to make Ratatouille to go along with butternut squash soup, stuffed turkey and pumpkin pie.

Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and armagnac tresse is served.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

Five complete strangers take turns hosting their own dinner parties and grading each other; over the week, they battle for the title of best host and the chance to win a grand cash prize.

Nuts are everywhere from our meat dishes to our sauces; nuts are super nutritious but high in fat and can be deadly for some.

Silvia Colloca feels most Italian when she is in her kitchen; she still bakes with her mother, shares good food with friends and of course, cooks for her family.

Fish baps, mushy peas and tartar sauce; mushroom farfalle with blue cheese; hazelnut and apple salad.

A trip to the heart of Melbourne's Chinatown to visit the iconic restaurant Flower Drum; Karlie Verkerk prepares yum cha and mango pudding; Diana creates pak cham kai.

Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, parmesan cheese and turkey in order to win a special prize.

Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.

Great pork starts with how the animal is raised; Jenn learns about pork production and enjoys a true farm to table dinner.

Sarah pulls off a traditional Thanksgiving dinner with the help of her local butcher and family members visiting from the US; Sarah collects fresh vegetables to make Ratatouille to go along with butternut squash soup, stuffed turkey and pumpkin pie.

Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and armagnac tresse is served.

The cooks try to think outside the box to create a dish from Rob Feenie's fridge; making sauce the star in a restaurant-worthy dish for the $10,000 win.

Brave Singaporean cab drivers are used as Guinea pigs to test the benefits of omega 3 fatty acids found in fish and seek to find out if whether or not they improve brain function, lower blood pressure, and alleviate symptoms of depression and stress.

Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen.

Jamie makes roast chicken with a kimchi glaze, fluffy rice and slaw, followed by salmon stuffed with creamy prawns and wrapped in bacon and an all-in-one pink cake.

MasterChef winner Sashi Cheliah shares his quick and easy briyani recipe; Diana cooks one of her favorite hawker-style dishes called hokkien mee.

When crowd-pleasing tacos fall apart, a cook's future is on the line; Michele Forgione's fridge is opened up to reveal 'Nduja.

Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork filet served with a cheesy gnocchi gratin, then whips up a prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake.