Souper Twisted Chefs spoon up their favorite twists on scrumptious soups in these twisted takes on soup staples. PG Swansea Native Welshman and globetrotting fire chef Chris 'Flamebaster' Roberts heads to Swansea for his next stop-a city which, believe it or not, he has never set foot in before! G Episode 9 Join Guillaume Brahimi in the captivating world of the Pays Basque, from the luxurious charm and innovative gastronomy of Biarritz, to the exhilarating passion of Basque rugby and the spiritual pilgrimage of Saint-Jean-Pied-de-Port, this episode showcases the essence of this remarkable region. G Ep 8 Analiese settles in for winter and makes a big decision about her future, as she appreciates everything she's learnt. She puts together a winter meal for her new friends and community, kayaks to an oyster farm, and prepares a feast to celebrate a year of adventures. PG Ep 3 Chef Massimo Mele explores the true essence of Tassie's local produce. From prized free range pork sausages, to freshly picked mushrooms and other mouthwatering recipes along the way. G Veggie Heaven, Daylesford This week Matt dumps the Ducati and gets back in the Audi to discover the delicious region that is Daylesford and the Macedon ranges. Arts and Living G Memory The community TV guide system has no description for this program. You can help by adding the missing information: see http://www.oztivo.net/twiki/bin/view/TVGuide/HowToHelpUs. Travel Documentaries Reality Spain The community TV guide system has no description for this program. You can help by adding the missing information: see http://www.oztivo.net/twiki/bin/view/TVGuide/HowToHelpUs. Travel Documentaries Reality Five Alarm Twists These chefs have a penchant for peppers so they're twisting classic foods and cranking the heat up on fried chicken, Mexican street corn, mac and cheese, shrimp scampi, and BBQ brisket. G Spectacular Spuds Forget perfect potatoes! Tonight, Adam, comedian Jimmy Rees and food critic Matt Preston are primed to prepare some spectacular spuds. PG Taste Of Origin It's mate versus mate, state versus state as Adam and chefs Nick Holloway and Analiese Gregory give their taste of origin recipes 110%! G Unexpectedly Tasty Expect the unexpectedly tasty when Adam is joined by world-class chef Aaron Ward and world champion athlete Shae Graham. 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 Garlic Crush A big revelation leads to three delicious recipes, as Adam and his guests, chef Matt Golinski and journalist Janice Petersen reveal they all have a crush on garlic. G Souper Twisted Chefs spoon up their favorite twists on scrumptious soups in these twisted takes on soup staples. PG Swansea Native Welshman and globetrotting fire chef Chris 'Flamebaster' Roberts heads to Swansea for his next stop-a city which, believe it or not, he has never set foot in before! G Episode 9 Join Guillaume Brahimi in the captivating world of the Pays Basque, from the luxurious charm and innovative gastronomy of Biarritz, to the exhilarating passion of Basque rugby and the spiritual pilgrimage of Saint-Jean-Pied-de-Port, this episode showcases the essence of this remarkable region. G Ep 8 Analiese settles in for winter and makes a big decision about her future, as she appreciates everything she's learnt. She puts together a winter meal for her new friends and community, kayaks to an oyster farm, and prepares a feast to celebrate a year of adventures. PG Veggie Heaven, Daylesford This week Matt dumps the Ducati and gets back in the Audi to discover the delicious region that is Daylesford and the Macedon ranges. Arts and Living G Ep 9 At Golitha Falls, where the River Fowey tumbles down to the sea, Rick meets Dawn French, Britain's queen of comedy who has made Cornwall her home. In the shadow of Devonport Dockyard, he boards the world's busiest chain ferry to cross the wide River Tamar, the ancient watery boundary between the counties of Devon and Cornwall, where he discovers an unusual event involving an elephant from the circus. And in a small pocket of the county is a man who thinks he's discovered the next superfood, which Rick uses to cook up a delicious duck dish. PG Ep 10 After a wild swim at one of Cornwall's picturesque hidden coves, Rick cooks a simple sea bass recipe, telling us all how to make the perfect homemade mayonnaise. In the far west of the county, on the Lands End peninsula, Rick introduces us to his niece, a modern artist, who explains her deep spiritual connection to Cornwall. PG Molly Simms This week on Getting Grilled with Curtis Stone, actress and model Molly Sims proves she's an open book, detailing the good, the bad, and the ugly of the modeling world. PG Episode 1 The first round of cooks pitch the concept of their book to the judges for the first time and will be judged on the food they prepare. PG Lemon Chilli Chicken With Turmeric Rice Alimah Bilda showcases the cuisine of her homeland and the recipes from her family while sharing her memories of the Cocos (Keeling) Islands and the abundance of flavours that come with it. PG Series 1 Ep 2 Adam's salute to Singapore Banquet Dinner quest continues as he goes in search of inspiration for a meat dish. Adam happens to be in town at the end of Ramadan, so he meets up with a local Muslim family, who not only show him how to cook an authentic Beef Rendang, but they also include him in their day long Hari Raya celebration feast. Following up on advice from his uncle, Adam then visits the National Archives of Singapore to learn more about his mother's family history. Adam then shares a recipe for creating satay at home. 2017 Cooking Arts and Living 0.1. PG 0/10 Think Outside The Kitchen New mom Stephanie loves cooking and gets inspiration from India. Ellen's determined to help this young family! PG Duck, Tapenade & Abalone Derek begins his journey with a blessing for his future travels from local indigenous Wardan women, something very important to Indigenous peoples across Australia. Self Help Pork Chops With Fennel Rachael is taking a traditional ballpark sausage sandwich to the next level and her recipe calls for seasoned bone-in pork chops cooked on a cast iron skillet with fennel, peppers, onions and red wine. G Episode 56 Georgia Barnes shares her recipes for mango and pineapple chia pudding and rainbow chard primavera spaghetti. G Keep It Fresh Lidia focuses on fresh summertime recipes. She prepares shrimp melon salad, mezze rigatoni, and connects her grandson, Lorenzo to check on his peaches in white wine recipe. G French Connection Tom's traditional British pub takes inspiration from the across the channel. G Fuss Free Dinners Join Silvia in her kitchen, where she loves nothing more than share what she has learned from her family and friends, so you too can master the beauty of simple Italian home cooking. South African Maeve O'Meara explores the many cuisines that are part of South Africas culinary landscape. Cape Town-born chef Graeme Shapiro introduces Maeve to indigenous staples like mealie meal and the sweet-sour Cape Malay dishes that were a legacy of the spice traders. Another favourite comes from Philile Zwane who grew up in Kwa Zulu Natal where a samp (white corn) and beans dish known as umngqusho is a staple. Maeve also learns the secrets to the one-pot-wonder, the potjiekos, and finishes her journey with the sweetness of a malva pudding. (Commissioned by SBS) G CC White Corn 2013 Cooking Arts and Living 3.4. G Tentacles, Trotters And Blossoms David is in Catania to feast at a gourmet seafood restaurant in a chaotic fish market, experiences the slow roasted flavours and strict traditional rules of Rome's oldest porchetta shop. PG Episode 70 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 Surprise Me Tonight, expect a surprising and delightful menu, because Adam has asked culinary young guns Nat Thaipun and Tom Forrest to surprise him. G Midweek Heroes Midweek meals can feel like a struggle, but Donal's has a line-up of kitchen heroes that save time and deliver on flavour. G Valletta & The British Legacy In Valletta, Shane Delia uncovers the legacy left by the British-both cultural and culinary. Beneath the city, he finds the Lascaris War Rooms dating back to WW2, while above ground exploring Valetta. G Libya Libyan hip-hop, Italian restaurants, tribal allegiances, and post-war uncertainty in Libya. Bourdain looks at the country through personal stories, food and the music of anti-Qaddafi rapper expats who returned to fight. Cooking Travel Documentaries 0.3. PG 0/10 Singapore Chilli Crab The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene. G Essex B In Essex, co-owner and chef of Toulouse, Stefan has engaged his sous chef Billy to help him kick off the week with some restaurant classics. However, the starter comes under fire from a rival couple. PG Hainanese Chicken The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene. G Surprise Me Tonight, expect a surprising and delightful menu, because Adam has asked culinary young guns Nat Thaipun and Tom Forrest to surprise him. G Washed Rind Cheeses Of France There is nothing like the strong seductive smell of washed rind cheeses to bring back evocative memories of a visit to France. Will travels to the misty Vosges Mountains of Alsace, the green undulating countryside of Normandy and the pretty village of Epoisse in Burgundy to look at four benchmark monastic cheeses. These are Munster, Pont L'eveque, Livarot and Epoisse. These luscious stinky cheeses have a long history and until recently were threatened with extinction. Their growing popularity today is largely due to the vision and hard work of a few very passionate family owned dairies. Will Studd 2006 Cooking International Documentaries Westerns 2.7. G Tentacles, Trotters And Blossoms David is in Catania to feast at a gourmet seafood restaurant in a chaotic fish market, experiences the slow roasted flavours and strict traditional rules of Rome's oldest porchetta shop. PG