Bill and Paul roll into central Oklahoma just as the winter wheat harvest is about to begin. They learn how to drive combines, harvest wheat, and turn it into beer.

Jamie's on the Greek island of Ikaria, where people live a decade longer on average and 60% of 90-year-olds are still physically active.

Jamie Oliver is on the Greek island of Ikaria, where he helps 84-year-old Giorgios work the land and enjoys a lunch overlooking the sea, before visiting a Costa Rican cattle ranch where he eats black beans - a superfood packed with protein and fibre. Recipes featured include sweet potato, chilli, cheese and seed muffins, carbonara with smoky bacon, peas, almonds and basil, and smoky black bean stew with squash, peppers, rice and chili salsa.

For the perfect skewers, Alimah was taught to imagine she was sewing a running stitch when threading the skewer through the meat. She shares an Island Dreams satay favourite.

In Belfast, pilot James brings the heat with a Mexican night. Can he soar into top spot?

First to host this week is 38 year old, medical receptionist, Fiona who's hoping to wow her guests with an evening full of \.

Adam poses a crucial question to his guests, comedian Jay Wymarra and presenter Samantha Martin: chicken or fish? Spoiler alert: their answers are delicious.

Gorgonzola, the grandaddy of all European blue cheeses made from cows' milk and its cousin cave ripened Taleggio, which until recently was one of Italy's great soft cheese secrets. Will travels to Northern Italy to see how and where these fascinating cheeses are created. He visits Lombardy, and the maze of underground cellars in the town of Novara where more than 70% of Gorgonzola is matured.

Adam is in Newcastle Upon Tyne to watch a Newcastle United home game. Before kick-off he's going to dive fork-first into the best of the local food scene.

Adam Liaw goes to sea with the Japanese fishermen who caught the 'million dollar tuna', and then meets the soy sauce maker who saved most of his staff from the 2011 tsunami.

Ainsley Harriott is joined by chefs Genevieve Taylor and Nico Reynolds at the kitchen garden of Tyntesfield in Somerset to see who can create and cook the Dish of the Day.

For the perfect skewers, Alimah was taught to imagine she was sewing a running stitch when threading the skewer through the meat. She shares an Island Dreams satay favourite.

Patty Mamid shows us how to prepare creamy chilli squid and soybean seafood soup. Drawing on her multicultural heritage, Patty cooks up two dishes of her own making.

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.

Matt is at the exclusive Makepeace Resort Island in Queensland, making XO Sauce for crispy fried eggs. Mike creates a healthy breakfast, chia coconut porridge.

There is nothing more important to Lidia than gathering around the table with her family to share a meal. She makes balsamic chicken stir fry, a traditional frico recipe, and grape ricotta pizza.

In this episode of Tastes and Traditions, we celebrate the rich flavours of Ukrainian cuisine.

Nasi Goreng is a Southeast Asian rice dish that adds pieces of meat and vegetables.

Food Safari revels in the clever combination of Portuguese and African cuisines that are the key to much of Brazilian cooking. Maeve teams up with two talented Brazilian cooks - Regina Kytzia from Casa Brazil Restaurant and Edna Barzel of Sweet Brazil, both of whom are passionate about their homeland and keen to show off the many ingredients used.

Kirsten wows us with her scrumptious chocolate pecan pie, irresistible raspberry coconut chocolate slices, some creative and delicious meringue lollipops, and the best brownie you will ever make.

Pastry Chef, Kirsten Tibballs drops in today to make her sable rose choux puff and Justine shares her recipe for baked eggplant with sweet chilli sauce.

Adam poses a crucial question to his guests, comedian Jay Wymarra and presenter Samantha Martin: chicken or fish? Spoiler alert: their answers are delicious.

Jamie Oliver is on the Greek island of Ikaria, where he helps 84-year-old Giorgios work the land and enjoys a lunch overlooking the sea, before visiting a Costa Rican cattle ranch where he eats black beans - a superfood packed with protein and fibre. Recipes featured include sweet potato, chilli, cheese and seed muffins, carbonara with smoky bacon, peas, almonds and basil, and smoky black bean stew with squash, peppers, rice and chili salsa.

Jamie Oliver is on the Greek island of Ikaria, where he helps 84-year-old Giorgios work the land and enjoys a lunch overlooking the sea, before visiting a Costa Rican cattle ranch where he eats black beans - a superfood packed with protein and fibre. Recipes featured include sweet potato, chilli, cheese and seed muffins, carbonara with smoky bacon, peas, almonds and basil, and smoky black bean stew with squash, peppers, rice and chili salsa.

For the perfect skewers, Alimah was taught to imagine she was sewing a running stitch when threading the skewer through the meat. She shares an Island Dreams satay favourite.

Adam Liaw goes to sea with the Japanese fishermen who caught the 'million dollar tuna', and then meets the soy sauce maker who saved most of his staff from the 2011 tsunami.

Adam is in Newcastle Upon Tyne to watch a Newcastle United home game. Before kick-off he's going to dive fork-first into the best of the local food scene.

Patty Mamid shows us how to prepare creamy chilli squid and soybean seafood soup. Drawing on her multicultural heritage, Patty cooks up two dishes of her own making.

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.

Matt is at the exclusive Makepeace Resort Island in Queensland, making XO Sauce for crispy fried eggs. Mike creates a healthy breakfast, chia coconut porridge.

There is nothing more important to Lidia than gathering around the table with her family to share a meal. She makes balsamic chicken stir fry, a traditional frico recipe, and grape ricotta pizza.

Dame Mary Berry helps Rima, Diane, and Noreen prepare a surprise 30th birthday feast for Rima's husband, Mark. With Janette and Scarlett's help, can they create the perfect celebration?

A glimpse inside the wonderful world of Hotel Chocolat, one of Britain's best-loved chocolate makers.

Nigella introduces us to her love of Italian food through a spectacular yet simple Sicilian pasta; a mid week family feast of Tagliata - a juicy steak cut into thin slices - served with crisp, fluffy Tuscan fries.

Nadiya makes tasty wind-down weekend dishes. On the menu are a smoky spinach shakshuka, a quick and easy squid risotto, and a family twist on Sunday lunch.

Jamie is in Tuscany to track down the grandmothers who hold the key to the region's farmhouse cooking. And, he makes a beef stew with homemade pappardelle pasta.

Taste-testing a week's worth of calorie-controlled meals that can be made in an air fryer.

Adam meets Meik Wiking, the director of The Happiness Institute in residential Copenhagen. Together, they cook the Danish national dish, stegt flaesk, and discover how and why Denmark is one of the happiest countries in the world.

The chef experiences the bustling and colourful fish market in the Sicilian city of Catania and discovers dishes developed through centuries of poverty in Puglia on Italy's mainland. However, he is shocked to wake up one morning to find his vehicle is missing.

In New Orleans, Louisiana, Tony catches a Bayou alligator, cools off with a world-famous snow cone and eats jambalaya with a dancing chef.

Salvador da Bahia offers fruitful local markets, and rich Bahian cuisine. Here, Tony experiences the culinary talents of the famous Bahian artist of the kitchen - Chef Dada.

Domino's is the biggest name in the UK when it comes to the highly competitive pizza delivery business. Go inside the kitchens of this pizza empire to meet those involved first-hand.

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

Nigella introduces us to her love of Italian food through a spectacular yet simple Sicilian pasta; a mid week family feast of Tagliata - a juicy steak cut into thin slices - served with crisp, fluffy Tuscan fries.

Nadiya makes tasty wind-down weekend dishes. On the menu are a smoky spinach shakshuka, a quick and easy squid risotto, and a family twist on Sunday lunch.

Jamie is in Tuscany to track down the grandmothers who hold the key to the region's farmhouse cooking. And, he makes a beef stew with homemade pappardelle pasta.

Adam meets Meik Wiking, the director of The Happiness Institute in residential Copenhagen. Together, they cook the Danish national dish, stegt flaesk, and discover how and why Denmark is one of the happiest countries in the world.

Taste-testing a week's worth of calorie-controlled meals that can be made in an air fryer.

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

The chef experiences the bustling and colourful fish market in the Sicilian city of Catania and discovers dishes developed through centuries of poverty in Puglia on Italy's mainland. However, he is shocked to wake up one morning to find his vehicle is missing.

In New Orleans, Louisiana, Tony catches a Bayou alligator, cools off with a world-famous snow cone and eats jambalaya with a dancing chef.

Salvador da Bahia offers fruitful local markets, and rich Bahian cuisine. Here, Tony experiences the culinary talents of the famous Bahian artist of the kitchen - Chef Dada.

Nigella introduces us to her love of Italian food through a spectacular yet simple Sicilian pasta; a mid week family feast of Tagliata - a juicy steak cut into thin slices - served with crisp, fluffy Tuscan fries.

Nadiya makes tasty wind-down weekend dishes. On the menu are a smoky spinach shakshuka, a quick and easy squid risotto, and a family twist on Sunday lunch.

A glimpse inside the wonderful world of Hotel Chocolat, one of Britain's best-loved chocolate makers.

Adam meets Meik Wiking, the director of The Happiness Institute in residential Copenhagen. Together, they cook the Danish national dish, stegt flaesk, and discover how and why Denmark is one of the happiest countries in the world.

Jamie is in Tuscany to track down the grandmothers who hold the key to the region's farmhouse cooking. And, he makes a beef stew with homemade pappardelle pasta.

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

Taste-testing a week's worth of calorie-controlled meals that can be made in an air fryer.

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

The chef experiences the bustling and colourful fish market in the Sicilian city of Catania and discovers dishes developed through centuries of poverty in Puglia on Italy's mainland. However, he is shocked to wake up one morning to find his vehicle is missing.

Domino's is the biggest name in the UK when it comes to the highly competitive pizza delivery business. Go inside the kitchens of this pizza empire to meet those involved first-hand.

A glimpse inside the wonderful world of Hotel Chocolat, one of Britain's best-loved chocolate makers.

Jamie is in Tuscany to track down the grandmothers who hold the key to the region's farmhouse cooking. And, he makes a beef stew with homemade pappardelle pasta.

Adam meets Meik Wiking, the director of The Happiness Institute in residential Copenhagen. Together, they cook the Danish national dish, stegt flaesk, and discover how and why Denmark is one of the happiest countries in the world.

Taste-testing a week's worth of calorie-controlled meals that can be made in an air fryer.

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

Nigella introduces us to her love of Italian food through a spectacular yet simple Sicilian pasta; a mid week family feast of Tagliata - a juicy steak cut into thin slices - served with crisp, fluffy Tuscan fries.

This one's for the crisp takers. Adam, hatted chef Will Houia and the Wolf of Wok Street Vincent Lim are all about their crispy business.

Adam and his guests, chef Kay-Lete Tan and writer Benjamin Law work wonders with sweet citrus.

Matildas legends Elise Kellond-Knight and Lydia Williams join Adam to make some dinner saves that are destined for the highlights reel.

Two of the nation's biggest veg-heads, comedy megastar Kitty Flanagan and plant-based maestro Katie White, are here to show Adam how they live on the veg.

Adam poses a crucial question to his guests, comedian Jay Wymarra and presenter Samantha Martin: chicken or fish? Spoiler alert: their answers are delicious.

Chef Asma Khan makes spiced Kabab Burgers, crispy monsoon pakoras, flavourful koftas and indulgent chilli cheese toasties - perfect sumptuous snacks.

Chef Asma Khan celebrates vegetables with Shimla mirch paneer, 9 jewel korma, pumpkin niramish and a delicious watermelon curry - a feast of spices.

In Caernarfon, Chris cooks a beef and oyster pie, brisket buns and crispy BBQ mackerels.

A century-old family business evolves from a humble Adelaide confectioner into Australia's finest chocolate maker.

Gordon Ramsay sends his daughter Tilly and three of her friends on a mission to unlock the secrets of Costa Rican cuisine. The intrepid teens brave snakes and bullet ants while foraging in the jungle, head out into stormy seas for fresh seafood, and discover the secrets of sacred chocolate with the Indigenous BriBri people. At the end of the week, Tilly takes all she\u2019s learned and squares off against her dad in a tropical cook-off.

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

Chef Brahimi takes viewers on an extraordinary expedition through the captivating land between the Loire and Dordogne rivers for an unforgettable exploration of the region's castles and culture.

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

Rick tries out a new recipe - pork chops with a sloe berry sauce, before heading to the village of Rock, where his son, Jack, holds a clam bake on the shore of the Camel Estuary.

The town of Launceston is bypassed by many who visit Cornwall, yet Rick discovers it's home to an unusual superstition. Rick rounds off his trip cooking an alfresco dish of Cornish mussels with cider.

In Rio de Janeiro, Anthony learns how to be a Carioca and cook like one too. Feijoada, Brazil's national dish, is also featured.

Everyone knows Tony likes to drink, especially after a hard night at Les Halles. In this episode, Tony tries to discover what exactly make the perfect watering hole in New York. Some of his requirements include a loaded juke box, an absence of karaoke, and a bartender who leans towards crazy.

Teri Hatcher is in the hot seat, and she is not afraid of the fire! The actress proves she's an open book, spilling stories and details you haven't heard before about her childhood.

Chef Asma Khan makes spiced Kabab Burgers, crispy monsoon pakoras, flavourful koftas and indulgent chilli cheese toasties - perfect sumptuous snacks.

Chef Asma Khan celebrates vegetables with Shimla mirch paneer, 9 jewel korma, pumpkin niramish and a delicious watermelon curry - a feast of spices.

In Caernarfon, Chris cooks a beef and oyster pie, brisket buns and crispy BBQ mackerels.

A century-old family business evolves from a humble Adelaide confectioner into Australia's finest chocolate maker.

Gordon Ramsay sends his daughter Tilly and three of her friends on a mission to unlock the secrets of Costa Rican cuisine. The intrepid teens brave snakes and bullet ants while foraging in the jungle, head out into stormy seas for fresh seafood, and discover the secrets of sacred chocolate with the Indigenous BriBri people. At the end of the week, Tilly takes all she\u2019s learned and squares off against her dad in a tropical cook-off.

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

Chef Brahimi takes viewers on an extraordinary expedition through the captivating land between the Loire and Dordogne rivers for an unforgettable exploration of the region's castles and culture.

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

In Rio de Janeiro, Anthony learns how to be a Carioca and cook like one too. Feijoada, Brazil's national dish, is also featured.

Everyone knows Tony likes to drink, especially after a hard night at Les Halles. In this episode, Tony tries to discover what exactly make the perfect watering hole in New York. Some of his requirements include a loaded juke box, an absence of karaoke, and a bartender who leans towards crazy.

Chef Asma Khan makes spiced Kabab Burgers, crispy monsoon pakoras, flavourful koftas and indulgent chilli cheese toasties - perfect sumptuous snacks.

This one's for the crisp takers. Adam, hatted chef Will Houia and the Wolf of Wok Street Vincent Lim are all about their crispy business.

Adam and his guests, chef Kay-Lete Tan and writer Benjamin Law work wonders with sweet citrus.

Matildas legends Elise Kellond-Knight and Lydia Williams join Adam to make some dinner saves that are destined for the highlights reel.

Two of the nation's biggest veg-heads, comedy megastar Kitty Flanagan and plant-based maestro Katie White, are here to show Adam how they live on the veg.

Adam poses a crucial question to his guests, comedian Jay Wymarra and presenter Samantha Martin: chicken or fish? Spoiler alert: their answers are delicious.

In Caernarfon, Chris cooks a beef and oyster pie, brisket buns and crispy BBQ mackerels.

A century-old family business evolves from a humble Adelaide confectioner into Australia's finest chocolate maker.

Gordon Ramsay sends his daughter Tilly and three of her friends on a mission to unlock the secrets of Costa Rican cuisine. The intrepid teens brave snakes and bullet ants while foraging in the jungle, head out into stormy seas for fresh seafood, and discover the secrets of sacred chocolate with the Indigenous BriBri people. At the end of the week, Tilly takes all she\u2019s learned and squares off against her dad in a tropical cook-off.

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

Chef Brahimi takes viewers on an extraordinary expedition through the captivating land between the Loire and Dordogne rivers for an unforgettable exploration of the region's castles and culture.

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

Rick tries out a new recipe - pork chops with a sloe berry sauce, before heading to the village of Rock, where his son, Jack, holds a clam bake on the shore of the Camel Estuary.

The town of Launceston is bypassed by many who visit Cornwall, yet Rick discovers it's home to an unusual superstition. Rick rounds off his trip cooking an alfresco dish of Cornish mussels with cider.

Teri Hatcher is in the hot seat, and she is not afraid of the fire! The actress proves she's an open book, spilling stories and details you haven't heard before about her childhood.

Ainsley is joined by chefs Ben Ebbrell and Cyrus Todiwala in the kitchen garden of Blicking Hall in Norfolk for a light-hearted cooking contest.

Adam Liaw explores the amazing and unique culinary culture of Japan. This week, Adam uncovers the secrets to superb sake, samples some of the world's best sushi and prepares a classic Japanese dish with his mother-in-law.

Adam ticks \.

Neville Poelina will show us how to make two delicious dishes with duck and bush turkey - making the most out of his outdoor forty-four gallon homemade bush oven.

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.

Laura is at the Central Market in Adelaide, where her Chef Terry from SOI38 cooks holy basil chicken stir fry. Mike returns to Prahran Market in Melbourne with food stylist and author Jacob Leung.

In Italy, a leisure lunch is just as important as dinner. Lidia shares ideas to make the American tradition more Italian; prosciutto cotto salad, cherry jam tart, and a scallion egg sandwich.

At his Michelin-starred pub, the Coach, Tom and his head chef Sarah reveal the secrets behind the famous Coach Burger, a tasty towering construction.

In the Philippines, where there is a celebration, there is a Lechon.

Food Safari ventures into the beautifully healthy world of Korean food, full of colour and surprises. Maeve discovers the secrets to the perfect kimchi and the art of Korean BBQ.

Kirsten gets festive with a spectacular chocolate trifle recipe. She uncovers the secret to the perfect mousse cake and dishes up a mouthwatering pear, chocolate & pecan masterpiece.

Trish McKenzie shares her recipe for snack pops and Justine makes pork rack with blackberry sauce and poached Eggs with a delicious red wine sauce!

Pop the kettle on! Adam and two brilliant bakers, pastry chef Gareth Whitton and bestselling author Helen Goh are making some quicky biccies tonight.

Donal Skehan takes to the kitchen to make recipes designed with a busy life in mind. Time not on your side? No problem- this series has the solution!

Dan is in the northern part of Hong Kong, exploring Kowloon's rich and diverse food legacy. He explores the humble street-side cart noodles and one of the city's earliest western fusion restaurants.

Anthony and his crew explore the beautiful and fabled Myanmar to indulge in the local cuisines of a country that had been, until recently, off-limits to outsiders.

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

Second up this week is DIY devotee, 58 year old, Tim who's aiming to dazzle his guests with a comprehensive checklist and meticulously planned menu.

Our third host this week is 29 year old administrator Danielle. The evening starts off well when health education advisor and witch 56 year old Amanda praises her \.

Pop the kettle on! Adam and two brilliant bakers, pastry chef Gareth Whitton and bestselling author Helen Goh are making some quicky biccies tonight.

The Poitou region is the original home of many of the famous goat cheeses of France, Will Studd journeys to the village of Sainte-Maure de Touraine to attend the annual Goats Cheese fair. In the Judge's Hall he finds out what to look for in a perfect chevre, as well as witnessing an unusual inthronisation ceremony.

Ainsley is joined by chefs Ben Ebbrell and Cyrus Todiwala in the kitchen garden of Blicking Hall in Norfolk for a light-hearted cooking contest.

JC serves up his Filipino national dish sharing a touching tale of his Lola grandmother's culinary influence. Hear how he uses the DISH structure to help him talk about the food.

Donal Skehan takes to the kitchen to make recipes designed with a busy life in mind. Time not on your side? No problem- this series has the solution!

Dan is in the northern part of Hong Kong, exploring Kowloon's rich and diverse food legacy. He explores the humble street-side cart noodles and one of the city's earliest western fusion restaurants.

Anthony and his crew explore the beautiful and fabled Myanmar to indulge in the local cuisines of a country that had been, until recently, off-limits to outsiders.

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

Second up this week is DIY devotee, 58 year old, Tim who's aiming to dazzle his guests with a comprehensive checklist and meticulously planned menu.

Our third host this week is 29 year old administrator Danielle. The evening starts off well when health education advisor and witch 56 year old Amanda praises her \.

Pop the kettle on! Adam and two brilliant bakers, pastry chef Gareth Whitton and bestselling author Helen Goh are making some quicky biccies tonight.

The Poitou region is the original home of many of the famous goat cheeses of France, Will Studd journeys to the village of Sainte-Maure de Touraine to attend the annual Goats Cheese fair. In the Judge's Hall he finds out what to look for in a perfect chevre, as well as witnessing an unusual inthronisation ceremony.

Trish McKenzie shares her recipe for snack pops and Justine makes pork rack with blackberry sauce and poached Eggs with a delicious red wine sauce!

Adam Liaw explores the amazing and unique culinary culture of Japan. This week, Adam uncovers the secrets to superb sake, samples some of the world's best sushi and prepares a classic Japanese dish with his mother-in-law.

Ainsley is joined by chefs Ben Ebbrell and Cyrus Todiwala in the kitchen garden of Blicking Hall in Norfolk for a light-hearted cooking contest.

JC serves up his Filipino national dish sharing a touching tale of his Lola grandmother's culinary influence. Hear how he uses the DISH structure to help him talk about the food.

Adam ticks \.

Neville Poelina will show us how to make two delicious dishes with duck and bush turkey - making the most out of his outdoor forty-four gallon homemade bush oven.

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.

Laura is at the Central Market in Adelaide, where her Chef Terry from SOI38 cooks holy basil chicken stir fry. Mike returns to Prahran Market in Melbourne with food stylist and author Jacob Leung.

In Italy, a leisure lunch is just as important as dinner. Lidia shares ideas to make the American tradition more Italian; prosciutto cotto salad, cherry jam tart, and a scallion egg sandwich.

At his Michelin-starred pub, the Coach, Tom and his head chef Sarah reveal the secrets behind the famous Coach Burger, a tasty towering construction.

In the Philippines, where there is a celebration, there is a Lechon.

Food Safari ventures into the beautifully healthy world of Korean food, full of colour and surprises. Maeve discovers the secrets to the perfect kimchi and the art of Korean BBQ.

Kirsten gets festive with a spectacular chocolate trifle recipe. She uncovers the secret to the perfect mousse cake and dishes up a mouthwatering pear, chocolate & pecan masterpiece.

Pop the kettle on! Adam and two brilliant bakers, pastry chef Gareth Whitton and bestselling author Helen Goh are making some quicky biccies tonight.

Donal Skehan takes to the kitchen to make recipes designed with a busy life in mind. Time not on your side? No problem- this series has the solution!

Dan is in the northern part of Hong Kong, exploring Kowloon's rich and diverse food legacy. He explores the humble street-side cart noodles and one of the city's earliest western fusion restaurants.

Ainsley is joined by chefs Serena Appleby and Judy Joo at Tyntesfield, Somerset for a light-hearted cooking contest in the National Trust estate\u2019s, stunning kitchen garden.\u202f.

The guests are thrilled to try Rachel's South Korean dish, Bossam. Not everyone is able to eat the pork but they can all enjoy and learn about kimchic, the hero of all Korean food.

After meeting a former baseball prodigy who now devotes his life to making matchless miso, Adam Liaw catches up with an extraordinary 74-year-old woman who still free-dives for abalone.

In this episode, global food explorer Adam travels to Kent, where he pays homage to the Earl of Sandwich, eating his namesake sandwich in Sandwich.

Denise Andrews Macale, with the help of Mitch and Ali, turns the humble bush turkey into a delicious stew using basic vegetables and Asian sauces to complement the gamey taste of this native bird.

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 fulfill this idea.

Matt is in the Noosa Surf Club, cooking up a great way to start the day with his spinach and ricotta dumplings. Laura's in the Adelaide Central Market making sticky date pudding.

Lidia loves to talk about cravings. She makes American-style recipes but with an Italian twist - pan pizza and mozzarella cheeseburger. The culinary chat focuses on chicken cutlets today!

Tom puts a spotlight on some fresh ingredients. Tom and his team debut a new sea bass dish and a delicious starter of courgettes and goat's cheese.

One of Hong Kong's most popular dishes is a small bite made with shrimp and lots of love.

Features the best in food the world has to offer. Tonight, Maeve O'Meara visits Jocelyn Riviere (formerly of Kirketon Dining Room).

The Chocolate Queen returns for another season of indulgence! Kirsten kicks things off with a decadent chocolate layered cake and her irresistible butterscotch almond bars.

Justine makes a delicious salmon and noodle soup, some amazing beef stroganoff pot pies and is shown some very easy beetroot and coconut cubes by Daniela Fra.

Tonight's recipes from Adam, chef Jen Kwok Lee and comedian He Huang will have you shouting, 'winner winner veggie dinner!'.

Chef Maneet Chauhan shares two game-changing dishes perfect for a full Indian food feast. First, Maneet makes a crowd-pleasing appetizer of crispy fried Samosas with a creamy potato pea filling.

Dame Mary Berry goes behind the scenes at a huge wedding, sharing memories of her own special day & cooking-up some delicious dishes perfect for sharing at special occasions.

Eva Longoria travels to the Basque Country where San Sebastian\u2019s imaginative cuisine reflects a proud cultural heritage and culinary mastery.

Torres Strait Islander chef and owner of Mabu Mabu, Nornie Bero, cooks and talks through some of her favourite easy recipes, from quick-pickled octopus to fresh-baked damper.

Fourth to host this week is 56 year old education advisor and contemporary witch Amanda who's planning to enchant her guests with a magical meal, showcasing her culinary prowess and punky past.

The final night in Birmingham sees carer Maggie serving up her family favourites which she hopes will galvanise her guests and win her the 1000 pound cash prize.

Tonight's recipes from Adam, chef Jen Kwok Lee and comedian He Huang will have you shouting, 'winner winner veggie dinner!'.

Parmigiano Reggiano is the undisputed king of Italian cheese and is still made by hand the old fashioned way in giant copper cauldrons, in the beautiful countryside near Parma in Reggio Emilia.

Ainsley is joined by chefs Serena Appleby and Judy Joo at Tyntesfield, Somerset for a light-hearted cooking contest in the National Trust estate\u2019s, stunning kitchen garden.\u202f.

The guests are thrilled to try Rachel's South Korean dish, Bossam. Not everyone is able to eat the pork but they can all enjoy and learn about kimchic, the hero of all Korean food.

Chef Maneet Chauhan shares two game-changing dishes perfect for a full Indian food feast. First, Maneet makes a crowd-pleasing appetizer of crispy fried Samosas with a creamy potato pea filling.

Dame Mary Berry goes behind the scenes at a huge wedding, sharing memories of her own special day & cooking-up some delicious dishes perfect for sharing at special occasions.

Eva Longoria travels to the Basque Country where San Sebastian\u2019s imaginative cuisine reflects a proud cultural heritage and culinary mastery.

Torres Strait Islander chef and owner of Mabu Mabu, Nornie Bero, cooks and talks through some of her favourite easy recipes, from quick-pickled octopus to fresh-baked damper.

Fourth to host this week is 56 year old education advisor and contemporary witch Amanda who's planning to enchant her guests with a magical meal, showcasing her culinary prowess and punky past.

The final night in Birmingham sees carer Maggie serving up her family favourites which she hopes will galvanise her guests and win her the 1000 pound cash prize.

Tonight's recipes from Adam, chef Jen Kwok Lee and comedian He Huang will have you shouting, 'winner winner veggie dinner!'.

Parmigiano Reggiano is the undisputed king of Italian cheese and is still made by hand the old fashioned way in giant copper cauldrons, in the beautiful countryside near Parma in Reggio Emilia.

Justine makes a delicious salmon and noodle soup, some amazing beef stroganoff pot pies and is shown some very easy beetroot and coconut cubes by Daniela Fra.

After meeting a former baseball prodigy who now devotes his life to making matchless miso, Adam Liaw catches up with an extraordinary 74-year-old woman who still free-dives for abalone.

Ainsley is joined by chefs Serena Appleby and Judy Joo at Tyntesfield, Somerset for a light-hearted cooking contest in the National Trust estate\u2019s, stunning kitchen garden.\u202f.

The guests are thrilled to try Rachel's South Korean dish, Bossam. Not everyone is able to eat the pork but they can all enjoy and learn about kimchic, the hero of all Korean food.

In this episode, global food explorer Adam travels to Kent, where he pays homage to the Earl of Sandwich, eating his namesake sandwich in Sandwich.

Denise Andrews Macale, with the help of Mitch and Ali, turns the humble bush turkey into a delicious stew using basic vegetables and Asian sauces to complement the gamey taste of this native bird.

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 fulfill this idea.

Matt is in the Noosa Surf Club, cooking up a great way to start the day with his spinach and ricotta dumplings. Laura's in the Adelaide Central Market making sticky date pudding.

Lidia loves to talk about cravings. She makes American-style recipes but with an Italian twist - pan pizza and mozzarella cheeseburger. The culinary chat focuses on chicken cutlets today!

Tom puts a spotlight on some fresh ingredients. Tom and his team debut a new sea bass dish and a delicious starter of courgettes and goat's cheese.

One of Hong Kong's most popular dishes is a small bite made with shrimp and lots of love.

Food Safari dives into the welcoming world of Mauritian food, one of the great Creole cuisines on earth, a unique mixture of African, Indian, French and Chinese cuisines. Maeve joins chef Kavi Hurrydoss who gives a rundown of basic ingredients for a Mauritian pantry - a combination of Indian spices, tropical produce and fresh herbs. He then whips up the food he misses the most, Dholl Puri.

The Chocolate Queen returns for another season of indulgence! Kirsten kicks things off with a decadent chocolate layered cake and her irresistible butterscotch almond bars.

Tonight's recipes from Adam, chef Jen Kwok Lee and comedian He Huang will have you shouting, 'winner winner veggie dinner!'.

Chef Maneet Chauhan shares two game-changing dishes perfect for a full Indian food feast. First, Maneet makes a crowd-pleasing appetizer of crispy fried Samosas with a creamy potato pea filling.

Dame Mary Berry goes behind the scenes at a huge wedding, sharing memories of her own special day & cooking-up some delicious dishes perfect for sharing at special occasions.

Buddy Valastro's small Hoboken bakery has expanded into an empire.

Keyma shares her recipe for empanadas, a popular Venezuelan street food. Discover some of the ingredients that you can use inside this crunchy and mouth-watering snack food.

In the urban sprawl of Tokyo, Adam Liaw explores a food culture which sustains the 'salaryman' workers in style and retains the culinary traditions of the annual Cherry Blossom Festival.

In Aberdeen, Adam tries Aberdeen Angus at one of the city's finest steak restaurants. Later, he checks out meat pies from an award-winning local butcher.

This episode is a salute to the fighting freshwater and saltwater barramundi. Alex Rogers whips up a simple dish with one of his favourite fish.

Keen to learn about owning and rearing livestock, Marcus is off to an auction with Stuart, who is selling some of his sheep, to understand this aspect of farming life.

Mike heads to Sovereign Hill in regional Victoria with 'Mann About Town' David Mann, barbecuing a lovely dish of BBQ Bugs. Greek Cook Kathy Tsaples makes a fennel, artichoke, and pea salad.

The dishes might 'look' a little fancy, but they are super easy and give a little flair to your dinners! Lidia makes Belgian red endive salad, naked ricotta dumplings, and chats about stuffed tomatoes.

Tom creates classic 'double acts' with two key ingredients. On the menu are fish and chips, steak and ale pie and bread and butter pudding.

Sushi is a 1500-billion-yen industry in Japan alone, served in supermarkets and Michelin-star restaurants.

To open series three Food Safari explores the colorful cuisine of South America with passionate chefs and home-cooks. Maeve O'Meara joins chef Jorge Chacon to learn about the particular flavors and ingredients that make South American food really special. Chef Juan Gomez makes Colombian style arepas and Chilean musician Gema Badiola prepares a fragrant, all-purpose salsa called pebre.

A feast for dessert lovers awaits in this episode! Kirsten brings Italian-inspired magic to the kitchen with her chocolate custard tarts, simple yet stunning pistachio bark.

Adam Swanson joins the kitchen today to make his spicy couscous falafels with tahini yoghurt and Justine makes two scrumptious desserts - a pear and blueberry pie and a creamy passionfruit syllabub.

Tonight, Adam has put 20 minutes on the clock and asked chef Lillian Kaskoutas and comedian Nick White to make some speedy but sensational dinners.

Suresh Doss takes viewers on a journey to explore the country's best neighbourhood restaurants.

We're closing the season with the recipes Richo has flexed for decades. The dishes people beg him for, fight over, and try to recreate at home. Classic Richo flavours, and absolutely no apologies.

Rick Stein explores the Central Coast on Sydney\u2019s northern fringes, meeting chefs, foragers and producers, who reveal how the outdoors shapes their approach to food.

This week's competition kicks off with performing arts teacher and lover of all things theatrical, Nina.

Second up this week is musician and teacher, Steve. He's hoping his 'Thairish' menu-a fusion of Thai and Irish cuisines, will impress.

Tonight, Adam has put 20 minutes on the clock and asked chef Lillian Kaskoutas and comedian Nick White to make some speedy but sensational dinners.

Pecorino is one of the most ancient of all European cheeses, and in this episode Will Studd explains the different types before travelling to Tuscany to visit the 'Il Forteto' dairy. Formed by a group of social reformers in the 70's, this cooperative has since grown to become one of the largest producers of Pecorino Toscano DOP.

Buddy Valastro's small Hoboken bakery has expanded into an empire.

Keyma shares her recipe for empanadas, a popular Venezuelan street food. Discover some of the ingredients that you can use inside this crunchy and mouth-watering snack food.

Suresh Doss takes viewers on a journey to explore the country's best neighbourhood restaurants.

We're closing the season with the recipes Richo has flexed for decades. The dishes people beg him for, fight over, and try to recreate at home. Classic Richo flavours, and absolutely no apologies.

Rick Stein explores the Central Coast on Sydney\u2019s northern fringes, meeting chefs, foragers and producers, who reveal how the outdoors shapes their approach to food.

This week's competition kicks off with performing arts teacher and lover of all things theatrical, Nina.

Second up this week is musician and teacher, Steve. He's hoping his 'Thairish' menu-a fusion of Thai and Irish cuisines, will impress.

Tonight, Adam has put 20 minutes on the clock and asked chef Lillian Kaskoutas and comedian Nick White to make some speedy but sensational dinners.

Pecorino is one of the most ancient of all European cheeses, and in this episode Will Studd explains the different types before travelling to Tuscany to visit the 'Il Forteto' dairy. Formed by a group of social reformers in the 70's, this cooperative has since grown to become one of the largest producers of Pecorino Toscano DOP.

Adam Swanson joins the kitchen today to make his spicy couscous falafels with tahini yoghurt and Justine makes two scrumptious desserts - a pear and blueberry pie and a creamy passionfruit syllabub.

In the urban sprawl of Tokyo, Adam Liaw explores a food culture which sustains the 'salaryman' workers in style and retains the culinary traditions of the annual Cherry Blossom Festival.

Buddy Valastro's small Hoboken bakery has expanded into an empire.

Keyma shares her recipe for empanadas, a popular Venezuelan street food. Discover some of the ingredients that you can use inside this crunchy and mouth-watering snack food.

In Aberdeen, Adam tries Aberdeen Angus at one of the city's finest steak restaurants. Later, he checks out meat pies from an award-winning local butcher.

This episode is a salute to the fighting freshwater and saltwater barramundi. Alex Rogers whips up a simple dish with one of his favourite fish.

Keen to learn about owning and rearing livestock, Marcus is off to an auction with Stuart, who is selling some of his sheep, to understand this aspect of farming life.

Mike heads to Sovereign Hill in regional Victoria with 'Mann About Town' David Mann, barbecuing a lovely dish of BBQ Bugs. Greek Cook Kathy Tsaples makes a fennel, artichoke, and pea salad.

The dishes might 'look' a little fancy, but they are super easy and give a little flair to your dinners! Lidia makes Belgian red endive salad, naked ricotta dumplings, and chats about stuffed tomatoes.

Tom creates classic 'double acts' with two key ingredients. On the menu are fish and chips, steak and ale pie and bread and butter pudding.

Sushi is a 1500-billion-yen industry in Japan alone, served in supermarkets and Michelin-star restaurants.

To open series three Food Safari explores the colorful cuisine of South America with passionate chefs and home-cooks. Maeve O'Meara joins chef Jorge Chacon to learn about the particular flavors and ingredients that make South American food really special. Chef Juan Gomez makes Colombian style arepas and Chilean musician Gema Badiola prepares a fragrant, all-purpose salsa called pebre.

A feast for dessert lovers awaits in this episode! Kirsten brings Italian-inspired magic to the kitchen with her chocolate custard tarts, simple yet stunning pistachio bark.

Tonight, Adam has put 20 minutes on the clock and asked chef Lillian Kaskoutas and comedian Nick White to make some speedy but sensational dinners.

Suresh Doss takes viewers on a journey to explore the country's best neighbourhood restaurants.

We're closing the season with the recipes Richo has flexed for decades. The dishes people beg him for, fight over, and try to recreate at home. Classic Richo flavours, and absolutely no apologies.

The Mother's Day rush is one of the busiest times of the year, and Buddy is stressed! He needs to create a custom cake for the 50th Anniversary of Secretariat's Triple Crown win.

Rayan shares his Syrian favourite, Kousa Mahshi, or stuffed zucchini, and describes some special techniques to make the dish without it breaking apart.

Adam Liaw trolls the restaurants of food-crazy Tokyo to find food as diverse as Yakitori made from the reproductive organs of chickens to a degustation delight called 'soil 2013'.

In the Peak District, Adam learns more about the accidental invention of Bakewell pudding. Then, he visits a gastropub for his first taste of local grouse.

Marie Morgan draws on the Kimberley history of station and mission days. Marie shares with us a family recipe that takes us back to a simpler time.

Marcus is thinking about adding some goats to the farm - but they are notoriously hard to look after. He visits a farm in Surrey to learn all about rearing, milking and feeding goats.

Matt starts by making a breakfast of ricotta hotcakes with mandarin syrup. Then we head to the great outdoors with Mike and David Mann cooking lamb cutlets with romesco sauce and mint pesto.

Colazione! It's breakfast time, and Lidia makes some Italian touches to American classics - fried potates with sausage and eggs, bacon, egg, and cheese risotto, and finally ricotta pancakes.

Tom and his pub chefs craft dishes that look as stunning as they taste. He shares the secrets behind his signature starter dish, duck liver parfait.

Tempura, Japan's most famous fried dish is a delicate work of art. When cooked to perfection, it is unlike anything else in scent and taste.

Food Safari explores the nourishing foods of Egypt as Maeve discovers the country's favorite dishes. We meet Ramy Megalaa, chef and restaurateur, who introduces Maeve to the key ingredients in Egyptian cooking and later prepares for her an aromatic fish tagine. We learn what to expect from a traditional Egyptian breakfast including the popular fava bean dish, ful medames.

Savour the flavours of France in this indulgent episode! Kirsten bakes golden honey madeleines, a rich and comforting date pudding, and a creamy, irresistible ice cream.

Justine whips up a coconut milk sorbet, shows you how to roast a whole duck, served up with cherries and has Dario D'Agostino in to make his delicious seafood zuppa dell'adriatico.

Adam is joined by chef Alastair McLeod and urban gardener Connie Cao for a big ole garden harvest.

Scientist and community organiser, Sharon Cavanagh-Luskin travels across Far North Queensland meeting visionary food innovators to discover how tropical ingredients spark bold new ideas.

Ainsley meets the makers keeping old-school treats alive at Mortimer's Candies and creates coconut-lime creams with a crunchy Bahamian twist.

Its the Luma Enchanted Challenge where teams must create dishes that express New Zealands myths and lanscapes. The winning team will be safe from the next elimination challenge.

Lea is hoping to wow her guests with Gordon Ramsay-esque fare though she has more confidence in her personality than her culinary credentials.

Slain is hoping to prove that vegans do eat normal food with a classic British menu but with living doll Ms Lydon causing trouble, the night is set to be anything but normal.

Adam is joined by chef Alastair McLeod and urban gardener Connie Cao for a big ole garden harvest.

Camembert is a potent symbol of French cheese making and is copied all over the world. Will visits the tiny village of Camembert where it all began, and the nearby dairy of Monsieur Durand.

The Mother's Day rush is one of the busiest times of the year, and Buddy is stressed! He needs to create a custom cake for the 50th Anniversary of Secretariat's Triple Crown win.

Rayan shares his Syrian favourite, Kousa Mahshi, or stuffed zucchini, and describes some special techniques to make the dish without it breaking apart.

Scientist and community organiser, Sharon Cavanagh-Luskin travels across Far North Queensland meeting visionary food innovators to discover how tropical ingredients spark bold new ideas.

Ainsley meets the makers keeping old-school treats alive at Mortimer's Candies and creates coconut-lime creams with a crunchy Bahamian twist.

Its the Luma Enchanted Challenge where teams must create dishes that express New Zealands myths and lanscapes. The winning team will be safe from the next elimination challenge.

Lea is hoping to wow her guests with Gordon Ramsay-esque fare though she has more confidence in her personality than her culinary credentials.

Slain is hoping to prove that vegans do eat normal food with a classic British menu but with living doll Ms Lydon causing trouble, the night is set to be anything but normal.

Adam is joined by chef Alastair McLeod and urban gardener Connie Cao for a big ole garden harvest.

Camembert is a potent symbol of French cheese making and is copied all over the world. Will visits the tiny village of Camembert where it all began, and the nearby dairy of Monsieur Durand.

Justine whips up a coconut milk sorbet, shows you how to roast a whole duck, served up with cherries and has Dario D'Agostino in to make his delicious seafood zuppa dell'adriatico.

Adam Liaw trolls the restaurants of food-crazy Tokyo to find food as diverse as Yakitori made from the reproductive organs of chickens to a degustation delight called 'soil 2013'.

The Mother's Day rush is one of the busiest times of the year, and Buddy is stressed! He needs to create a custom cake for the 50th Anniversary of Secretariat's Triple Crown win.

Rayan shares his Syrian favourite, Kousa Mahshi, or stuffed zucchini, and describes some special techniques to make the dish without it breaking apart.

In the Peak District, Adam learns more about the accidental invention of Bakewell pudding. Then, he visits a gastropub for his first taste of local grouse.

Marie Morgan draws on the Kimberley history of station and mission days. Marie shares with us a family recipe that takes us back to a simpler time.

Marcus is thinking about adding some goats to the farm - but they are notoriously hard to look after. He visits a farm in Surrey to learn all about rearing, milking and feeding goats.

Matt starts by making a breakfast of ricotta hotcakes with mandarin syrup. Then we head to the great outdoors with Mike and David Mann cooking lamb cutlets with romesco sauce and mint pesto.

Colazione! It's breakfast time, and Lidia makes some Italian touches to American classics - fried potates with sausage and eggs, bacon, egg, and cheese risotto, and finally ricotta pancakes.

Tom and his pub chefs craft dishes that look as stunning as they taste. He shares the secrets behind his signature starter dish, duck liver parfait.

Tempura, Japan's most famous fried dish is a delicate work of art. When cooked to perfection, it is unlike anything else in scent and taste.

Food Safari explores the nourishing foods of Egypt as Maeve discovers the country's favorite dishes. We meet Ramy Megalaa, chef and restaurateur, who introduces Maeve to the key ingredients in Egyptian cooking and later prepares for her an aromatic fish tagine. We learn what to expect from a traditional Egyptian breakfast including the popular fava bean dish, ful medames.

Savour the flavours of France in this indulgent episode! Kirsten bakes golden honey madeleines, a rich and comforting date pudding, and a creamy, irresistible ice cream.

Adam is joined by chef Alastair McLeod and urban gardener Connie Cao for a big ole garden harvest.

Scientist and community organiser, Sharon Cavanagh-Luskin travels across Far North Queensland meeting visionary food innovators to discover how tropical ingredients spark bold new ideas.

Ainsley meets the makers keeping old-school treats alive at Mortimer's Candies and creates coconut-lime creams with a crunchy Bahamian twist.

When Buddy is tasked with making a cake for International Country Superstar Walker Hayes, the team must find a way to transform the lyrics to his hit song \.

Nimi serves up her favourite 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.

In Kyoto, Adam Liaw takes us on a journey of discovery we meet a Tea Master, a Maiko and Michelin Star chef who makes risotto into sushi.

Adam samples the famous Eton Mess in Eton. He also enjoys afternoon tea fit for a Royal in Windsor, samples venison in bon-bon bar snacks and makes some tasty fudge.

Everyone has a stew they can brag about. In this episode, Bo Carne shares his Nana's version of the good old billabong stew.

As autumn has drawn in, it's time to take stock of the kitchen garden and preserve any remaining summer crops so that they last through the winter and don't go to waste.

Matt gets a recipe from his Nan and cooks it up. Mike makes some nostalgic Jamaican beef patties. Chef Adam D'Sylva and dessert Chef Kay-Lene Tan go head-to-head.

Harvest time starts in late August in Italy, and it is one of the most important celebrations in the culture! Lidia celebrates with her oat risotto, makes olive-oil cake and red wine poached pears.

In Tom's kitchen, teamwork is the key to success. The lunch menu includes roast pork and cauliflower cheese dish, and baked pears with peanut brittle.

Noodles, broth, sauce, toppings, and oil are the five elements that combine to produce infinite variations of ramen.

First chef Detlef Haupt reveals the essential ingredients in traditional German cooking and later prepares one of his favourite dishes, sauerbraten served with potato dumplings and tasty cabbage.

Kirsten showcases her steamed mousse cake, a boozy chocolate rum baba, and a classic French favourite, ParisBrest.

Chef Michael Moore visits the kitchen to share his recipe for baked strawberry, lime and quinoa custard pudding and Justine serves up her calamari, salami and chickpea linguini.

Trailblazing entertainer Jean Kittson and celebrated food writer Ella Mittas have heard that Greece is the word, and they're here to make a Greek feast with Adam.

Anna puts a fresh twist on everyday sandwiches by creating a hearty Neapolitan Panini, similar to an Italian version of a bacon, egg, and cheese sandwich. She also makes a savory, swirled panini called Italian Girelle.

Bill and Paul cruise into Houston where there's a growing subculture of chiliheads who test their taste buds and push the limits of pain by eating some of the hottest peppers in the world.

Jamie's on the Japanese island of Okinawa, home to some of the oldest people on the planet.

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

It's the final dinner party of the week and the pressure is on pole fitness president Katie. Not that she's feeling it. Confident Katie is dishing up a pan-Asian feast.

Kicking off this week is business woman and Queen of Etiquette Rebecca who's going all out to impress her guests with a sophisticated dinner party full of fancy high end food.

Trailblazing entertainer Jean Kittson and celebrated food writer Ella Mittas have heard that Greece is the word, and they're here to make a Greek feast with Adam.

Will travels to meet the last two farm producers of cloth bound cheddar in the county that still make cheese from raw milk by hand. How it is made, and the all important cheddaring process is explained, before we visit a cider maker and the famous gorge and caves of Cheddar. Then it's time to cut and grade the cheese with Randolph Hodgson of Neal's Yard Dairy fame at London's Borough Market.

When Buddy is tasked with making a cake for International Country Superstar Walker Hayes, the team must find a way to transform the lyrics to his hit song \.

Nimi serves up her favourite 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.

Anna puts a fresh twist on everyday sandwiches by creating a hearty Neapolitan Panini, similar to an Italian version of a bacon, egg, and cheese sandwich. She also makes a savory, swirled panini called Italian Girelle.

Bill and Paul cruise into Houston where there's a growing subculture of chiliheads who test their taste buds and push the limits of pain by eating some of the hottest peppers in the world.

Jamie's on the Japanese island of Okinawa, home to some of the oldest people on the planet.

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

It's the final dinner party of the week and the pressure is on pole fitness president Katie. Not that she's feeling it. Confident Katie is dishing up a pan-Asian feast.

Kicking off this week is business woman and Queen of Etiquette Rebecca who's going all out to impress her guests with a sophisticated dinner party full of fancy high end food.

Trailblazing entertainer Jean Kittson and celebrated food writer Ella Mittas have heard that Greece is the word, and they're here to make a Greek feast with Adam.

Will travels to meet the last two farm producers of cloth bound cheddar in the county that still make cheese from raw milk by hand. How it is made, and the all important cheddaring process is explained, before we visit a cider maker and the famous gorge and caves of Cheddar. Then it's time to cut and grade the cheese with Randolph Hodgson of Neal's Yard Dairy fame at London's Borough Market.

Chef Michael Moore visits the kitchen to share his recipe for baked strawberry, lime and quinoa custard pudding and Justine serves up her calamari, salami and chickpea linguini.

In Kyoto, Adam Liaw takes us on a journey of discovery we meet a Tea Master, a Maiko and Michelin Star chef who makes risotto into sushi.

When Buddy is tasked with making a cake for International Country Superstar Walker Hayes, the team must find a way to transform the lyrics to his hit song \.

Nimi serves up her favourite 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.

Adam samples the famous Eton Mess in Eton. He also enjoys afternoon tea fit for a Royal in Windsor, samples venison in bon-bon bar snacks and makes some tasty fudge.

Everyone has a stew they can brag about. In this episode, Bo Carne shares his Nana's version of the good old billabong stew.

As autumn has drawn in, it's time to take stock of the kitchen garden and preserve any remaining summer crops so that they last through the winter and don't go to waste.

Matt gets a recipe from his Nan and cooks it up. Mike makes some nostalgic Jamaican beef patties. Chef Adam D'Sylva and dessert Chef Kay-Lene Tan go head-to-head.

Harvest time starts in late August in Italy, and it is one of the most important celebrations in the culture! Lidia celebrates with her oat risotto, makes olive-oil cake and red wine poached pears.

In Tom's kitchen, teamwork is the key to success. The lunch menu includes roast pork and cauliflower cheese dish, and baked pears with peanut brittle.

Noodles, broth, sauce, toppings, and oil are the five elements that combine to produce infinite variations of ramen.

First chef Detlef Haupt reveals the essential ingredients in traditional German cooking and later prepares one of his favourite dishes, sauerbraten served with potato dumplings and tasty cabbage.

Kirsten showcases her steamed mousse cake, a boozy chocolate rum baba, and a classic French favourite, ParisBrest.

Trailblazing entertainer Jean Kittson and celebrated food writer Ella Mittas have heard that Greece is the word, and they're here to make a Greek feast with Adam.

Anna puts a fresh twist on everyday sandwiches by creating a hearty Neapolitan Panini, similar to an Italian version of a bacon, egg, and cheese sandwich. She also makes a savory, swirled panini called Italian Girelle.

Bill and Paul cruise into Houston where there's a growing subculture of chiliheads who test their taste buds and push the limits of pain by eating some of the hottest peppers in the world.

In Kyoto, Adam Liaw takes us on a journey of discovery we meet a Tea Master, a Maiko and Michelin Star chef who makes risotto into sushi.

Adam samples the famous Eton Mess in Eton. He also enjoys afternoon tea fit for a Royal in Windsor, samples venison in bon-bon bar snacks and makes some tasty fudge.

Matt gets a recipe from his Nan and cooks it up. Mike makes some nostalgic Jamaican beef patties. Chef Adam D'Sylva and dessert Chef Kay-Lene Tan go head-to-head.

Harvest time starts in late August in Italy, and it is one of the most important celebrations in the culture! Lidia celebrates with her oat risotto, makes olive-oil cake and red wine poached pears.

Jamie's on the Japanese island of Okinawa, home to some of the oldest people on the planet.

This fish dish is a prime example of how something well-seasoned can be the star of the show. Salt, turmeric and a little bit of stock powder are all you need. Alimah Bilda shares the full experience.

In Tom's kitchen, teamwork is the key to success. The lunch menu includes roast pork and cauliflower cheese dish, and baked pears with peanut brittle.

Noodles, broth, sauce, toppings, and oil are the five elements that combine to produce infinite variations of ramen.

Hotel Chocolat has a VIP visitor, the Princess Royal. CEO Angus is back in New York City. After the success of the company's first store in Manhattan, a second is due to open close to Central Park.

Rayan shares his Syrian favourite, Kousa Mahshi, or stuffed zucchini, and describes some special techniques to make the dish without it breaking apart.

Nigella makes an easy Italian roast chicken and a saffron orzotto, plus a surprisingly simple coffee ice cream for dessert.

Nadiya makes dishes that are ideal for surprise visitors. They include radish ceviche with avocado and toasted sourdough, and crunchy chaat in a bag.

In Rome, Jamie tracks down colourful, fresh and easy recipes. Plus, he is inspired to cook his own gnocchi with roasted tomato sauce and rocket pesto.

Cherry Healey taste tests a week's worth of calorie-controlled meals that can all be made in an air fryer - from speedy breakfasts to hearty dinners.

Torres Strait Islander chef and owner of Mabu Mabu, Nornie Bero, cooks and talks through some of her favourite easy recipes, from quick-pickled octopus to fresh-baked damper.

The chef is invited to a family feast in Corfu and learns how to make authentic Greek food in restaurant kitchens around the island. Later, Rick heads for familiar surroundings in Majorca, where he worked as a teenage cook, and finds out what British tourists like to eat.

Tony travels to the grain-belt capital of Minneapolis, Minnesota to experience firsthand the conflict between creative independent operators and generic franchises.

Tony makes a trip that can only be classified as crazy! He travels half-way round the world to eat the world's best meal at Tetsuya's. Along the way, he must survive the Australian outback and a host of wild characters to make it to his destination.

In honor of Valentine's Day, Curtis puts his wife, actress Lindsay Price, on the hot seat. The things you do for love.

Hotel Chocolat has a VIP visitor, the Princess Royal. CEO Angus is back in New York City. After the success of the company's first store in Manhattan, a second is due to open close to Central Park.

This fish dish is a prime example of how something well-seasoned can be the star of the show. Salt, turmeric and a little bit of stock powder are all you need. Alimah Bilda shares the full experience.

In Rome, Jamie tracks down colourful, fresh and easy recipes. Plus, he is inspired to cook his own gnocchi with roasted tomato sauce and rocket pesto.

Rayan shares his Syrian favourite, Kousa Mahshi, or stuffed zucchini, and describes some special techniques to make the dish without it breaking apart.

Cherry Healey taste tests a week's worth of calorie-controlled meals that can all be made in an air fryer - from speedy breakfasts to hearty dinners.

Torres Strait Islander chef and owner of Mabu Mabu, Nornie Bero, cooks and talks through some of her favourite easy recipes, from quick-pickled octopus to fresh-baked damper.

The chef is invited to a family feast in Corfu and learns how to make authentic Greek food in restaurant kitchens around the island. Later, Rick heads for familiar surroundings in Majorca, where he worked as a teenage cook, and finds out what British tourists like to eat.

Tony travels to the grain-belt capital of Minneapolis, Minnesota to experience firsthand the conflict between creative independent operators and generic franchises.

Tony makes a trip that can only be classified as crazy! He travels half-way round the world to eat the world's best meal at Tetsuya's. Along the way, he must survive the Australian outback and a host of wild characters to make it to his destination.

Nigella makes an easy Italian roast chicken and a saffron orzotto, plus a surprisingly simple coffee ice cream for dessert.

Nadiya makes dishes that are ideal for surprise visitors. They include radish ceviche with avocado and toasted sourdough, and crunchy chaat in a bag.

Hotel Chocolat has a VIP visitor, the Princess Royal. CEO Angus is back in New York City. After the success of the company's first store in Manhattan, a second is due to open close to Central Park.

This fish dish is a prime example of how something well-seasoned can be the star of the show. Salt, turmeric and a little bit of stock powder are all you need. Alimah Bilda shares the full experience.

In Rome, Jamie tracks down colourful, fresh and easy recipes. Plus, he is inspired to cook his own gnocchi with roasted tomato sauce and rocket pesto.

Rayan shares his Syrian favourite, Kousa Mahshi, or stuffed zucchini, and describes some special techniques to make the dish without it breaking apart.

Cherry Healey taste tests a week's worth of calorie-controlled meals that can all be made in an air fryer - from speedy breakfasts to hearty dinners.

Torres Strait Islander chef and owner of Mabu Mabu, Nornie Bero, cooks and talks through some of her favourite easy recipes, from quick-pickled octopus to fresh-baked damper.

The chef is invited to a family feast in Corfu and learns how to make authentic Greek food in restaurant kitchens around the island. Later, Rick heads for familiar surroundings in Majorca, where he worked as a teenage cook, and finds out what British tourists like to eat.

In honor of Valentine's Day, Curtis puts his wife, actress Lindsay Price, on the hot seat. The things you do for love.

Hotel Chocolat has a VIP visitor, the Princess Royal. CEO Angus is back in New York City. After the success of the company's first store in Manhattan, a second is due to open close to Central Park.

In Rome, Jamie tracks down colourful, fresh and easy recipes. Plus, he is inspired to cook his own gnocchi with roasted tomato sauce and rocket pesto.

This fish dish is a prime example of how something well-seasoned can be the star of the show. Salt, turmeric and a little bit of stock powder are all you need. Alimah Bilda shares the full experience.

Cherry Healey taste tests a week's worth of calorie-controlled meals that can all be made in an air fryer - from speedy breakfasts to hearty dinners.

Rayan shares his Syrian favourite, Kousa Mahshi, or stuffed zucchini, and describes some special techniques to make the dish without it breaking apart.

Nigella makes an easy Italian roast chicken and a saffron orzotto, plus a surprisingly simple coffee ice cream for dessert.

Pop the kettle on! Adam and two brilliant bakers, pastry chef Gareth Whitton and bestselling author Helen Goh are making some quicky biccies tonight.

Tonight's recipes from Adam, chef Jen Kwok Lee and comedian He Huang will have you shouting, 'winner winner veggie dinner!'.

Tonight, Adam has put 20 minutes on the clock and asked chef Lillian Kaskoutas and comedian Nick White to make some speedy but sensational dinners.

Adam is joined by chef Alastair McLeod and urban gardener Connie Cao for a big ole garden harvest.

Trailblazing entertainer Jean Kittson and celebrated food writer Ella Mittas have heard that Greece is the word, and they're here to make a Greek feast with Adam.

Chef Asma Khan celebrates the joy of street food, featuring chicken momos, potato and sweetcorn patties, lamb 'jali' kabab and paneer skewers.

Asma loves cooking Bengali influenced food. On the menu is her mother's prawn malaikari, an omelette curry, a rich fish curry, and a coconut dessert.

Back in town, Chris heads to an unassuming industrial estate where Portuguese pie master Alexandre specialises in award-winning pies inspired by his mother's Portuguese recipe.

Join Guillaume Brahimi as he immerses himself in the luxury and refinement of Bordeaux, exploring its regal architecture and indulging in signature dishes.

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

Massimo Mele returns for another unforgettable season of The Chef's Garden!

In his first Matt travels to the Yarra Valley region of Victoria-world famous for its wines but Matt stumbles across some unique produce that is not as well-known. Some smelly produce in fact!

Rick Stein meets his good friend, the actor and comedian Barry Humphries, who fell in love with Cornwall in the 1960s when he escaped London to develop his now famous character, Dame Edna Everage.

Rick journeys inland from the majestic Camel estuary to one of Britain's finest vineyards, where he joins in harvesting the grapes to discover that the Cornish weather is perfect for making some of the best wine.

Tony sets out to find the real Singapore, with its multicultural restaurants and food markets. He samples prescription food dishes and explores the Geyland Serai Marke.

Melbourne boasts eccentric lovers of food - Tony's kind of people. In search of the outlaws of food, Tony explores a pasteurization-free cheese factory, and an old-world cured jamon workshop.

No one understands getting grilled quite like a comedian-so you could say Chelsea Peretti was made for the hot seat!

Chef Asma Khan celebrates the joy of street food, featuring chicken momos, potato and sweetcorn patties, lamb 'jali' kabab and paneer skewers.

Asma loves cooking Bengali influenced food. On the menu is her mother's prawn malaikari, an omelette curry, a rich fish curry, and a coconut dessert.

Back in town, Chris heads to an unassuming industrial estate where Portuguese pie master Alexandre specialises in award-winning pies inspired by his mother's Portuguese recipe.

Join Guillaume Brahimi as he immerses himself in the luxury and refinement of Bordeaux, exploring its regal architecture and indulging in signature dishes.

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

Massimo Mele returns for another unforgettable season of The Chef's Garden!

In his first Matt travels to the Yarra Valley region of Victoria-world famous for its wines but Matt stumbles across some unique produce that is not as well-known. Some smelly produce in fact!

Tony sets out to find the real Singapore, with its multicultural restaurants and food markets. He samples prescription food dishes and explores the Geyland Serai Marke.

Melbourne boasts eccentric lovers of food - Tony's kind of people. In search of the outlaws of food, Tony explores a pasteurization-free cheese factory, and an old-world cured jamon workshop.