Series 1 Ep 4 Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures. 0.3. G Parma Adam is in Milan tasting the most iconic foods named after this city including an amazing Risotto alla Milanese and a delicious Minestrone. G Ep 2 Justine and her chef friend Cullum create beetroot risotto with fetta and hazelnuts, and tomato bruschetta. Justine then heads back to the spectacular Barossa Valley Wine Company to make crumbed lamb cutlets. G Taste Of Your Own Medicine The chefs are used to being leaders in their own kitchens-critiquing their team's work, deciding what goes on the menu and determining what makes it out of the kitchen and onto a diner's table. Documentary Documentaries PG Bradford: Gabby Third to try their luck this week is health and wellbeing coach, Gabby. She's hoping to win over her guests with her Sardinian soiree, complete with homemade pasta and a little garden serenade. Game Show Cooking Arts and Living Reality Group PG Bradford: Akili Fourth up is Reiki master and holistic therapist, Akili who's hoping to enchant her guests with some excotic elegance and a fusion of flavours. Game Show Cooking Arts and Living Reality Group PG Set To Sizzle It's a sizzling night on The Cook Up as Adam and his hotshot guests, chef Duncan Welgemoed and actor Jillian Nguyen, make some sensational sizzling food. G Italy - Cheeses Of The Great Track Will follows the ancient shepherds trail known as the Traturro Magno or Great Track from the mountains of Abruzzo to the plains of Puglia, and discovers the secrets behind the local Pecorino cheese, including a unique example coagulated with pig's rennet. After learning all about the local stretched curd cheeses of Molise he visits a traditional producer of Burrata cheese in the city of Andria. Will Studd Cooking International Documentaries Westerns PG Kwazulu-Natal Warren visits the famous restaurant Max's Lifestyle for an indulgent shisa nyama experience, before visiting a nearby Zulu village. Here, he cooks recipes known as Putu pap and sauteed pumpkin leaves. Apple Few ingredients showcase a taste of the Prairies like Saskatchewan-grown apples. Hardy rootstocks lead to tart and juicy apples that are delicious in pies, enjoyed with duck, or all on their own. G Feel-good Meals The Bikers cook dishes to feel body and soul, including some of their favourite recipes which are both healthy and delicious. There's a wholesome warming soup, a chic healthy pudding and even a low fat version of a family favourite - burger and fries. 2017 Self Help 0.13. G Series 1 Ep 4 Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures. 0.3. G Ep 1 Luke Nguyen embarks on a trip around Vietnam aboard the country's most interconnected railway line. He begins his journey in Ho Chi Minh, and discovers how rapidly it's developed over the years. PG Ep 2 Luke visits the city of flowers, known as Dalat, where the French influence can be seen everywhere. G Episode 19 Ben and award-winning Pastry Chef Anna Polyviou share the secrets and squash the myths of making meringue, all while making a toasted marshallow pavlova. G An Italian Cookout Lidia has welcomed us all back into her home, so of course she wants to throw us a cookout...the Lidia way! G My Greek Dinner Party Diane meets up with Greece's most famous chef and a famed seafood master, Lefteris Lazarou. The two go back a long way, and his path mirrors the road Greek cooking has travelled these past three decades. G Father Of Modern Greek Cooking, The Diane's daughter, Kyveli, has invited a few gallerists and young artists for dinner in her studio in Exarcheia, Athens. Diane mama cooks up the perfect meal to inspire their insightful conversation. It's all about the art hub that is Athens. On the menu: Braised Ouzo-Orange Octopus, Zucchini-Herb Phyllo Pie, and a giant Bean Greek Salad. G Herbs & spices This week, Maeve explores the wild thyme known as za'atar and finds out how it is grown, dried before using it in a home-baked flatbread. Young Persian chef Sanam Janghorban creates a spectacular flavoursome fresh herb omelette kuku sabzi before Bangladeshi-born chef Tapos Singha showcases the whole spice blend known as panch phoron in a Bengali vegetarian dish called shukto. After this spicy bash, Maeve is then rewarded with a luscious Sri Lankan love cake baked by Debbie Solomon. Maeve O'Meara 2017 Cooking Arts and Living 0.4. G 0/10 Taro In Hawaii Taro, known as kalo in Hawaiian, was brought to Hawaii by Polynesian immigrants who planted it along streams. PG Episode 9 Coming up today, a rustic tart that marries melted leeks with nutty Gruyere cheese, all nestled in buttery pastry. Radicchio, Celeriac and Blue Cheese make the perfect favourite winter salad. G Set To Sizzle It's a sizzling night on The Cook Up as Adam and his hotshot guests, chef Duncan Welgemoed and actor Jillian Nguyen, make some sensational sizzling food. G Diy Si and Dave tackle dishes that you never dreamed you could make yourself. They prove that homemade can beat shop-bought when they prepare gravalax, jam doughnuts, their own corned beef and even an Indian favourite, paneer. 2017 Self Help 0.14. G Series 1 Ep 5 Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures. 0.4. G Ep 3 Luke boards the train at Ga Thap Cham, and soon finds his way to Nha Trang, a similar vibe to the Riviera of France. Nha Trang is known for its diverse sea life and beautiful coastline, and here, Luke hand catches his favourite seafood - sea urchin. PG Ep 4 Luke's next stop is Hoi An, and while en-route, Luke cooks wok tossed beef in the train's kitchen carriage. He soon realises the on-board cooks have an amazing ability of balance while the train moves from side to side on the railway tracks. G Kruger Park Warren's next stop is Kruger National Park. He tastes a variety of native bush foods, including the marula tree fruit. He then cooks his favourite South African dessert: malva pudding. Preserved In its fifth season, Flat Out Food sets off on another exciting field-to-plate adventure! Host Jenn Sharp continues her journey, exploring the most unique and delicious uses of simple ingrediends. G Ali & Mitch Torres: Barni (Goanna) Caesar Salad & Pan Fried Damper Ali and mitch take the bush goanna and give it a dressing up in this recipe of the traditional Caesar Salad, replacing the chicken and eggs with chunky pieces of Barni and served with damper. G Grilled Sea Bass Rachael teams up with her friend Dr. Will Li, an author and medical scientist whose work focuses on eating for well-being and longevity. PG Episode 20 Ben puts his spin on an ANZAC biscuit ice cream sandwich while Kathy shares her unbelievably tasty greek chicken tray bake. G Welcome To My Kitchen Lidia invites us back into her kitchen where her family, her story, where it all began. She beckons us with a freshly baked Focaccia di Recco, filled with stracchino cheese. G Flavors Of The Athenian Art Scene What to cook when friends come over? This is the quandary Diane encounters in this episode as she prepares a meal for a handful of her closest friends. We catch a glimpse of the thought process that goes into menu planning. On the menu: Char-Broiled Cabbage 'Steaks' with Pomegranate Seeds and Lemon Zest; Whole Baked Fish with Leeks; and a Greek Yogurt Panna Cotta. PG Episode 1 Freshly Picked is back, starting with a tasty weeknight pumpkin curry, and a lunchtime rice cake with a crispy finish. Jerry is serving up Vietnamese flavours, and Simon gets on the tools at Grazeland G Summer Tomato Day is the most special of day on the Italian food calendar and Maeve joins three generations of the Baggio family in suburban Melbourne as they preserve the goodness of summer with a homemade passata. Italian food legend, Guy Grossi celebrates the seductive power of the vegetables known as nightshades (eggplant and tomatoes) with a delicious pasta dish, garganella alla norma. With an abundance of fresh fruit over the summer, third generation gelato-maker Marco Enea of the Melbourne gelateria il Melograno whips up fragrant fresh strawberry gelato, Sicilian-style! Maeve O'Meara 2017 Cooking Arts and Living 0.5. G 0/10 South Shore Andy returns to the place he grew up - Nova Scotia's South shore to learn the lobster fishing trade from Captain Gail Atkinson, taste Acadian comfort food and help prepare a classic lobster supper. PG Episode 10 On todays show, we begin with delicate Mini Olive and Tomato Tartlets, capturing the essence of Provence. Then we master the art of Apple Crepes. PG Cookies Or Cream Talk about a deliciously difficult decision: Adam and his guests, ice cream expert Terri Mercieca and cookie CEO Brooke Bellamy must choose between cookies or cream. G Florence Pugh's English Odyssey Through Oxford and the Yorkshire coast to London, Antoni helps Florence unearth family stories that reveal the origins of their love for food. PG Episode 5 Ainsley cooks up a World Cup inspired menu. Joining him is ex-England manager Glenn Hoddle and broadcaster Owain Wyn Evans. Candice Brown makes filo turnovers and drinks expert Carl Anthony Brown serves match-day drinks. PG Bradford: Tom It's the last night in Bradford and sales director Tom's turn to host. He's drawing on his French heritage for his menu in the hope of wowing his guests with simple dishes, executed well. Game Show Cooking Arts and Living Reality Group PG South Wales: Claire This week's competition is in South Wales, where first to host is farm girl Claire who's hoping to fill her guests' bellies with some local Welsh produce. Game Show Cooking Arts and Living Reality Group PG Cookies Or Cream Talk about a deliciously difficult decision: Adam and his guests, ice cream expert Terri Mercieca and cookie CEO Brooke Bellamy must choose between cookies or cream. G Sweden - Jamtland Cheese Will travels to the beautiful Jamtland region in central of Sweden to learn about traditional cave ripened goats milk cheese, and an ancient way of preserving long milk. Here he discovers the world's most expensive cheese made from moose milk, before heading into the mountains to visit the Myhrbodarna Dairy and chef Magnus Nilsson at FAviken. Will Studd Cooking International Documentaries Westerns PG Diy Si and Dave tackle dishes that you never dreamed you could make yourself. They prove that homemade can beat shop-bought when they prepare gravalax, jam doughnuts, their own corned beef and even an Indian favourite, paneer. 2017 Self Help 0.14. G