Episode 2 Asian noodles- from rice and wheat to egg and starch, noodles come in endless shapes, textures, and flavours, making them the perfect match for almost any dish. PG Maghreb - Where Time Slows Down Suresh Doss slows down as he explores the cultures and cuisines of the Maghreb in Montreal. G Bbq on A Budget Impress guests with delicious party dishes that look impressive but stay budget friendly, featuring Potato Salad, BBQ Chicken Wings, and a Funfetti Cheesecake. The NSW Outback Rick explores the vast plains of Moree and Bourke, gateway to the Australian outback, and the food heritage of its resilient and pioneering farm communities. Oxfordshire B The Professionals travel to Oxfordshire. Kicking off the competition is The Snooty Mehmaan in Faringdon with owner Asad and Executive chef Rehan hoping to bag the grand. PG Unexpectedly Tasty Expect the unexpectedly tasty when Adam is joined by world-class chef Aaron Ward and world champion athlete Shae Graham. G Cheeses Of Greece The ancient Greeks regarded cheese as Food of the Gods, and it's no surprise that in Greece today, the consumption of cheese per head of population is the highest in the world. Will Studd Cooking International Documentaries Westerns G Episode 5 Adam is in the Swedish city of Malmo to visit the kitchen of Titti Qvarnstrom, the first Swedish female chef awarded a Michelin Star for her restaurant Bloom in the Park. Adam visits a school where they have introduced a city-wide organic food policy and makes pea soup and spelt pancakes for the kids. Lastly Adam takes in a new Swedish project called Hoffice, which turns apartments into temporary co-working spaces and makes delicious semlor (Swedish cream-filled cardamom buns) in the home-office kitchen. 2016 Cooking Arts and Living 0.4. G 0/10 Gutsy, Gourmet And Set On Fire This time on Eating Dirty, David enjoys the surprisingly delicate flavours of cow intestines, gets some extremely bougie fast food on the coast of Puglia, and feels the heat with the fiery assassina in Bari. PG Episode 1 Join Eva Pau as she takes viewers on a delicious journey through the vibrant world of Asian cuisine in her brand-new cooking series. Eva explores the ingredients techniques, and asisn traditions. PG Episode 2 Asian noodles- from rice and wheat to egg and starch, noodles come in endless shapes, textures, and flavours, making them the perfect match for almost any dish. PG Barramundi In Paperbark With Bush Spices Stuffing, Turkey Vermicelli & Mushroom & Freshwater Mussels Geikie Gorge is where you will find Ali and mitch in this episode. Their cousin Mary Aitkin will verse the girls in cooking Barramundi wrapped in paper bark and cooked in white river sand. PG Grown Up Tomato Soup And Grilled Cheese This classic combo from your youth gets an adult makeover and will make your mouth water. Rachael shows us her version of a creamy tomato soup and a spicy grilled cheese. G Episode 53 Ben opens the show with his lovely Almond Frangipane and Apricot Tart, then gifts the keys to the kitchen to Chef Charlie Carrington who cooks his Israel Roasted Pumpkin with Red Onion. To wrap up the episode, wine expert Belinda joins Ben to match King Valley wines with his Whole Baked Brie. PG Southern Italian Favourites Lidia loves southern Italy, and some of the Mediterranean staples. She prepares a flavourful bruschetta, a tomato and tropea onion salad, her spicy Bloody Mary, then talks about panzerotti. PG Stateside In this all American episode, it's pancakes for breakfast for Tom and the team, before they make an incredible lemon meringue pie. Tom also cooks up a super dirty mac and cheese, a Caesar salad and his take on another US classic, key lime pie. G Vegetarian Italian No meat, no worries! Silvia demonstrates that you do not need meat to create a delicious, authentic Italian meal. These recipes will both fill you up yet still leave you wanting more. Peruvian Maeve O'Meara explores the country considered the gourmet destination of South America - Peru - and its infiltration into Australian culture. She meets chef Alejandro Saravia who shows her some of the key ingredients of Peruvian cuisine, including chillies, corn, potato and the high protein grain of the Andes - quinoa. Maeve then gets together with a group of Peruvian women making humitas, known as the 'bread of the Incas', before joining an Andean outdoor feast that is dedicated to the Earth Mother. 2013 Cooking Arts and Living 3.1. G 0/10 Gutsy, Gourmet And Set On Fire This time on Eating Dirty, David enjoys the surprisingly delicate flavours of cow intestines, gets some extremely bougie fast food on the coast of Puglia, and feels the heat with the fiery assassina in Bari. PG Episode 67 From the simplest of meals to more sophisticated recipes, MasterChef's Justine Schofield will inspire you to get more from your home cooking experience. Cooking Arts and Living G Unexpectedly Tasty Expect the unexpectedly tasty when Adam is joined by world-class chef Aaron Ward and world champion athlete Shae Graham. G The NSW Outback Rick explores the vast plains of Moree and Bourke, gateway to the Australian outback, and the food heritage of its resilient and pioneering farm communities. Episode 3 With a dazzling array of Asian vinegars to choose from, just a splash of the right one can transform a dish and unlock authentic flavours. PG Episode 4 Eva will be sharing the incredible variety of Asian herbs and vegetables, showcasing flavours and textures you won't find in a typical European supermarket. G Episode 6 Adam is in Norway, the wealthiest country in the region yet slightly behind Sweden and Denmark in the food revolution. Adam enters the Mathallen Food market in Oslo, the new central hub for high end food in the city before going behind the scenes at Oslo's ground-breaking two Michelin star restaurant Maaemo with head chef Esben Holmboe Bang. He then ventures out into the nearby fjords in Bergen to catch some of Norway's abundant sustainable brown crabs and make a krabbefest, before travelling to the far north of Norway to spend time with the indigenous Sami people for some reindeer herding and traditional Sami food. 2016 Cooking Arts and Living 0.5. G 0/10 Chef In Need Kat is a successful restaurateur and chef who also happens to be a friend of Ellen's. The pressure is on to give her kitchen a proper glow up! PG Ground Baked Kangaroo Tails With Damper, Kangaroo Curry, Steamed Barramundi Pockets & Bush Berries In this Kriol Kitchen episode mitch and Ali travel to Yakanarra Community in the Desert country south east of Fitzroy Crossing to cook up a storm with Beryl Henderson and Michael Moora. PG Thai One On: Fish Salad With Salty Sweet Dressing Rachael demonstrates how to make her version of a Thai whole fish and Fish Fillet Supper served with a corn and cherry tomato salad with fresh basil and mint. G Episode 54 Ben visits Sav at Whisked to buy some truly free-range eggs for his Spanish Tortilla with Chorizo before his mate Tobie Puttock makes a thirst-quenching Peach and Thyme Soda. G Sweet & Savoury Fruit Fruit makes everything better, and it can be used in sweet and savory recipes! Lidia creates a beautiful cheese plate, sausage and apples one-pot, then chats about risotto with orange juice too! G Game On Today Tom and his pub chefs are on a voyage of discovery with ingredients. G Pizza Like A Boss There is nothing more Italian than the classic pizza. Silvia guides you through the many different forms this comes in. Her creative twist adds an appetising flair to a popular favourite meal. Cypriot Maeve O'Meara explores some of the simple dishes of Cypriot food, full of goodness and fresh flavour, based on a handful of key ingredients. In Adelaide, Maeve joins Miroula Kastrappi, who has made haloumi cheese for her family and friends for decades, and then meets a family preparing for Greek Easter. Melbourne chef Ismail Tosun demonstrates how to make bulgur kofta, which are zeppelin-shaped parcels made of cracked wheat made into a dough and stuffed with spiced minced meat. 2013 Cooking Arts and Living 3.2. G 0/10 Dough, Beef And Whoa David dives into rich traditions with the most influential pasta grannies in Altamura, savours Florence's comfort food classics that hit the spot every time, and honours Sicilian history by devouring barbecued horse meat in a Catania fish market. PG Episode 68 From the simplest of meals to more sophisticated recipes, MasterChef's Justine Schofield will inspire you to get more from your home cooking experience. Cooking Arts and Living G Bakes & Cakes The ovens in The Cook Up kitchen are working overtime as Adam and his guests, the Australian Chamber Orchestra's Richard Tognetti and pastry chef Christopher The make bakes and cakes. G Episode 2 The journey continues with Justine starting her day at the Culinary Institute of America, followed by a flavour packed visit to Essie's Restaurant, where Caribbean and Southern cuisines collide. PG Flavour Fusions Ainsley's travels find him enjoying some Bahamian fusion food and drink before going completely bananas in the Bahamas with a super sweet seaside bake. PG Perth - Western Australia Gary goes horse-riding in the glorious wine region of Margaret River outside Perth, before visiting nearby Cullen Wines to sample food and drink produced in tune with the astrological principles of biodynamics. PG Middlesbrough A Tonight we're in the North East and kicking off the competition is Darlington based Indian and Bangladeshi restaurant, Babul's, owned by brothers Zak and Shuhel, who are confident their modern twist on traditional Indian cooking will win over their fellow professionals. PG Lamb Kebabs The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene. G Bakes & Cakes The ovens in The Cook Up kitchen are working overtime as Adam and his guests, the Australian Chamber Orchestra's Richard Tognetti and pastry chef Christopher The make bakes and cakes. G Basque Sheperds Cheeses The Basque people proudly boast the oldest language in Europe and one of its most ancient cheeses. Will visits the pretty village of Espelette to discover the significance of its famous red peppers, before travelling into the mountains to one of the few remaining traditional shepherds' huts where they still milk their flock of ewe's by hand. This region's cheeses go by many names but the official version is Ossau Iraty in France and Idizabial in Spain. Will explains the differences and gets a few lessons on what it really means to be Basque. Will Studd Cooking International Documentaries Westerns G Episode 3 With a dazzling array of Asian vinegars to choose from, just a splash of the right one can transform a dish and unlock authentic flavours. PG