Jamie rustles up seared Asian tuna, coconut rice and jiggy greens; ricotta fritters, tomato sauce and courgette salad.

Anna shares tips and techniques on how to make a fluffy souffle.

Anna prepares three different styles of charlotte cakes.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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

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

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Kirsten is finally unveiling her secrets; she shows off an array of clever tricks, tips and methods to bring the wow factor into home baking.

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

Sizzling chops; sweet tomato and asparagus lasagnetti; mushroom soup; Stilton; apple and walnut croutes.

Jamie rustles up seared Asian tuna, coconut rice and jiggy greens; ricotta fritters, tomato sauce and courgette salad.

Anna shares tips and techniques on how to make a fluffy souffle.

Anna prepares three different styles of charlotte cakes.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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

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

Diana Chan showcases a range of delicious dishes with Asian flavors for inspiration, as well as putting a modern twist on traditional cuisines.

A home cook introduces the Wall to Peruvian Poutine in the Crowd-Pleaser round; when Chef Rob Feenie's ingredients come out, an unorthodox pairing of anchovies and honey has the Wall wondering if a home cook is swimming in troubled waters.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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

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

Diana delves into the healthy, vibrant and exciting flavors of Vietnamese cooking with the help of her expert flatmate Khanh Ong; they create char-grilled parcels of fragrant beef wrapped in betel leaves.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.

Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.

Sarah Sharratt is hosting friends for a spring-inspired lunch; prepares Benoit's duck pate, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.

Sarah explores the modern food scene in Paris to better understand how Parisians eat; throws a private dinner party; gets a private cooking lesson with the city's hottest chef.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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

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

Diana delves into the healthy, vibrant and exciting flavors of Vietnamese cooking with the help of her expert flatmate Khanh Ong; they create char-grilled parcels of fragrant beef wrapped in betel leaves.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.

Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.

Sarah Sharratt is hosting friends for a spring-inspired lunch; prepares Benoit's duck pate, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.

Sarah explores the modern food scene in Paris to better understand how Parisians eat; throws a private dinner party; gets a private cooking lesson with the city's hottest chef.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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

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

Diana delves into the healthy, vibrant and exciting flavors of Vietnamese cooking with the help of her expert flatmate Khanh Ong; they create char-grilled parcels of fragrant beef wrapped in betel leaves.

The home cooks start out by preparing the dishes that made them famous in their own worlds, and Chef Daniela Manrique Lucca reveals the contents of her fridge; the last two home cooks take inspiration from Chef Alex Chen to create a winning dish.

Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.

Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.

Sarah Sharratt is hosting friends for a spring-inspired lunch; prepares Benoit's duck pate, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.

Sarah explores the modern food scene in Paris to better understand how Parisians eat; throws a private dinner party; gets a private cooking lesson with the city's hottest chef.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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

Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower remoulade.

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

Plant-based parmigiana and an innovative smoking technique; Chef Christa Bruneau-Guenther reveals the ingredients in her fridge; Chef Massimo Capra asks the cooks to make an eye-catching dish.

Jamie demonstrates an easy tray bake, chicken and pepper jalfrezi, where the oven does all the hard work; pierogi dumplings stuffed with broccoli and cheese.

Jamie whips up a cauliflower rice pie and shares his idea for elevating the simple salmon fillet with his version of a Cajun-spiced po'boy.

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

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

Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.

Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.

Sarah Sharratt is hosting friends for a spring-inspired lunch; prepares Benoit's duck pate, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.

Sarah explores the modern food scene in Paris to better understand how Parisians eat; throws a private dinner party; gets a private cooking lesson with the city's hottest chef.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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

Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower remoulade.

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

Plant-based parmigiana and an innovative smoking technique; Chef Christa Bruneau-Guenther reveals the ingredients in her fridge; Chef Massimo Capra asks the cooks to make an eye-catching dish.

Jamie demonstrates an easy tray bake, chicken and pepper jalfrezi, where the oven does all the hard work; pierogi dumplings stuffed with broccoli and cheese.

Jamie whips up a cauliflower rice pie and shares his idea for elevating the simple salmon fillet with his version of a Cajun-spiced po'boy.

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

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

Singaporean financial traders review the effects of coffee from stimulation to blood pressure and breathing; bubble tea.

Exploring what happens when man-made products, plastic, cardboard, glass, and metal cans, start tainting the food we eat.

The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.

Synonymous with Saskatchewan, saskatoon berries aren't just for pies, as Jenn discovers unique uses of the fruit.

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

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

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

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

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

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

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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

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

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

Singer and performer Leo is helped of pro-chef Jasmine to make fry chicken wings.

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

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

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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

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

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

Singer and performer Leo is helped of pro-chef Jasmine to make fry chicken wings.

Exploring what happens when man-made products, plastic, cardboard, glass, and metal cans, start tainting the food we eat.

Singaporean financial traders review the effects of coffee from stimulation to blood pressure and breathing; bubble tea.

Synonymous with Saskatchewan, saskatoon berries aren't just for pies, as Jenn discovers unique uses of the fruit.

The prairie staple, rhubarb, is often found in desserts; Jenn discovers it has some surprising uses as well.

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

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

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

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

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

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

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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

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

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

Singer and performer Leo is helped of pro-chef Jasmine to make fry chicken wings.

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

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

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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

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

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

Singer and performer Leo is helped of pro-chef Jasmine to make fry chicken wings.

Jenn traces the humble egg's journey from a local farm to the kitchen, where she makes two classic egg dishes.

Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.

Sarah Sharratt is hosting friends for a spring-inspired lunch; prepares Benoit's duck pate, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.

Sarah explores the modern food scene in Paris to better understand how Parisians eat; throws a private dinner party; gets a private cooking lesson with the city's hottest chef.

The chefs question whether ketchup can make a crowd-pleasing Pad Thai.

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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

Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower remoulade.

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

Plant-based parmigiana and an innovative smoking technique; Chef Christa Bruneau-Guenther reveals the ingredients in her fridge; Chef Massimo Capra asks the cooks to make an eye-catching dish.

Jamie demonstrates an easy tray bake, chicken and pepper jalfrezi, where the oven does all the hard work; pierogi dumplings stuffed with broccoli and cheese.

Jamie whips up a cauliflower rice pie and shares his idea for elevating the simple salmon fillet with his version of a Cajun-spiced po'boy.

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

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

With the help of leading scientists, doctors and nutritionists, foodie and health guru Nikki Muller investigates the real health benefits and risks of our favorite foods with a series of fun scientific experiments and taste tests.

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

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

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

A unique combination of red curry and carbonara has the Wall paying attention in the Crowd-Pleaser round, and it's a sweet and tangy second round when Chef Suzanne Barr opens her fridge; turkey is on the menu in the final round.

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

Nikki explores commercially available different types of water, energy and sports drinks to see what is safe and what does damage.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Jamie demonstrates an easy tray bake, chicken and pepper jalfrezi, where the oven does all the hard work; pierogi dumplings stuffed with broccoli and cheese.

Jamie whips up a cauliflower rice pie and shares his idea for elevating the simple salmon fillet with his version of a Cajun-spiced po'boy.

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

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

We eat food from around the world, but do we know what conditions it has been growing or manufactured in?

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

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

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

A unique combination of red curry and carbonara has the Wall paying attention in the Crowd-Pleaser round, and it's a sweet and tangy second round when Chef Suzanne Barr opens her fridge; turkey is on the menu in the final round.

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

Nikki explores commercially available different types of water, energy and sports drinks to see what is safe and what does damage.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Jamie demonstrates an easy tray bake, chicken and pepper jalfrezi, where the oven does all the hard work; pierogi dumplings stuffed with broccoli and cheese.

Jamie whips up a cauliflower rice pie and shares his idea for elevating the simple salmon fillet with his version of a Cajun-spiced po'boy.

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

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

We eat food from around the world, but do we know what conditions it has been growing or manufactured in?

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

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

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

A unique combination of red curry and carbonara has the Wall paying attention in the Crowd-Pleaser round, and it's a sweet and tangy second round when Chef Suzanne Barr opens her fridge; turkey is on the menu in the final round.

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

Nikki explores commercially available different types of water, energy and sports drinks to see what is safe and what does damage.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

We eat food from around the world, but do we know what conditions it has been growing or manufactured in?

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

Jamie cooks his incredible Avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.

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

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

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

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

This time the meal is spiced chicken, bacon, asparagus and spinach lentils; falafel wraps, grilled veg and salsa.

Jamie cooks grilled tuna, "kinda" Niçoise salad, Thai chicken laksa, and mildly-spiced noodle squash broth.

Anna prepares three different types of bread.

Anna demonstrates the fundamentals of candy making with three different recipes.

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

Nikki explores commercially available different types of water, energy and sports drinks to see what is safe and what does damage.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

We eat food from around the world, but do we know what conditions it has been growing or manufactured in?

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

Jamie cooks his incredible Avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.

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

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

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

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

This time the meal is spiced chicken, bacon, asparagus and spinach lentils; falafel wraps, grilled veg and salsa.

Jamie cooks grilled tuna, "kinda" Niçoise salad, Thai chicken laksa, and mildly-spiced noodle squash broth.

Anna prepares three different types of bread.

Anna demonstrates the fundamentals of candy making with three different recipes.

Nikki talks with an expert about foods we can eat to keep ourselves healthy and pain free; explores foods used as medicine over the years.

Nikki explores commercially available different types of water, energy and sports drinks to see what is safe and what does damage.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

We eat food from around the world, but do we know what conditions it has been growing or manufactured in?

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

Jamie cooks his incredible Avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.

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

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

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

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

This time the meal is spiced chicken, bacon, asparagus and spinach lentils; falafel wraps, grilled veg and salsa.

Jamie cooks grilled tuna, "kinda" Niçoise salad, Thai chicken laksa, and mildly-spiced noodle squash broth.

Anna prepares three different types of bread.

Anna demonstrates the fundamentals of candy making with three different recipes.

We eat food from around the world, but do we know what conditions it has been growing or manufactured in?

Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food.

Jamie rustles up a super-fast, extra delicious crispy breaded chicken for the family; he and Buddy share their secrets to a cheat's dessert; then Jamie shows us how to transform a burger by using sweet potato in two new ways.

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

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

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

This time the meal is spiced chicken, bacon, asparagus and spinach lentils; falafel wraps, grilled veg and salsa.

Jamie cooks grilled tuna, "kinda" Niçoise salad, Thai chicken laksa, and mildly-spiced noodle squash broth.

Anna prepares three different types of bread.

Anna demonstrates the fundamentals of candy making with three different recipes.

We eat food from around the world, but do we know what conditions it has been growing or manufactured in?

Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food.

Jamie rustles up a super-fast, extra delicious crispy breaded chicken for the family; he and Buddy share their secrets to a cheat's dessert; then Jamie shows us how to transform a burger by using sweet potato in two new ways.

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

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

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

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

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

This time the meal is spiced chicken, bacon, asparagus and spinach lentils; falafel wraps, grilled veg and salsa.

Jamie cooks grilled tuna, "kinda" Niçoise salad, Thai chicken laksa, and mildly-spiced noodle squash broth.

Anna prepares three different types of bread.

Anna demonstrates the fundamentals of candy making with three different recipes.

We eat food from around the world, but do we know what conditions it has been growing or manufactured in?

Silvia returns to the kitchen to take you through 3 dishes from the famous region of Emilia-Romagna in Italy, known not only for its stunning landscape but also for the beauty and richness and of its food.

Jamie rustles up a super-fast, extra delicious crispy breaded chicken for the family; he and Buddy share their secrets to a cheat's dessert; then Jamie shows us how to transform a burger by using sweet potato in two new ways.

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

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

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Nikki evaluates regional old wives' tales to differentiate fact from fiction.

Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent.

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

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

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

Salt mined in Saskatchewan; salt is vital in the kitchen; Jenn learns how the ingredient can accentuate and elevate a dish.

Found in abundance on the Prairies, barley is most often malted and used in beer but, as Jenn discovers, it has many unique uses as well.

Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.

Sarah Sharratt is hosting friends for a spring-inspired lunch; prepares Benoit's duck pate, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Nikki evaluates regional old wives' tales to differentiate fact from fiction.

Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent.

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

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

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

Salt mined in Saskatchewan; salt is vital in the kitchen; Jenn learns how the ingredient can accentuate and elevate a dish.

Found in abundance on the Prairies, barley is most often malted and used in beer but, as Jenn discovers, it has many unique uses as well.

Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.

Sarah Sharratt is hosting friends for a spring-inspired lunch; prepares Benoit's duck pate, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Nikki evaluates regional old wives' tales to differentiate fact from fiction.

Silvia cooks three deceptively simple and light Colazione all'Italiana dishes; it's said that breakfast is the most important meal of the day and these dishes prove they can still be a touch decadent.

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

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

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

Salt mined in Saskatchewan; salt is vital in the kitchen; Jenn learns how the ingredient can accentuate and elevate a dish.

Found in abundance on the Prairies, barley is most often malted and used in beer but, as Jenn discovers, it has many unique uses as well.

Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.

Sarah Sharratt is hosting friends for a spring-inspired lunch; prepares Benoit's duck pate, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

We eat food from around the world, but do we know what conditions it has been growing or manufactured in?

Food writer and passionate home cook Silvia Colloca takes us on a kitchen bench journey through regional Italy for series two of "Cook Like An Italian."

Jamie cooks up a big, bold sausage casserole, packed full of flavor -it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads.

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

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

Jamie shows his stuffed peppers, served on a punchy black bean stew, with avocado and feta cheese, then serves up a hearty bowl of spicy chicken noodle soup, packed full of vegetables.

Jamie kicks off this week with a mouth-watering chicken dish served with his special baked beans; Buddy gets in on the act, showing different ways to flavor up popcorn; Jamie reveals a totally new way to serve avocado, with his tempura twist.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

Salt mined in Saskatchewan; salt is vital in the kitchen; Jenn learns how the ingredient can accentuate and elevate a dish.

Found in abundance on the Prairies, barley is most often malted and used in beer but, as Jenn discovers, it has many unique uses as well.

Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.

Sarah Sharratt is hosting friends for a spring-inspired lunch; prepares Benoit's duck pate, freshly-picked white asparagus with gribiche sauce and a creamy lemon posset.

Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened; in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

We eat food from around the world, but do we know what conditions it has been growing or manufactured in?

Food writer and passionate home cook Silvia Colloca takes us on a kitchen bench journey through regional Italy for series two of "Cook Like An Italian."

Jamie cooks up a big, bold sausage casserole, packed full of flavor -it's a new family favorite in the Oliver house, then he shows us the most beautifully brilliant way to dress an aubergine salad, served with the quickest homemade flat breads.

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

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

Jamie shows his stuffed peppers, served on a punchy black bean stew, with avocado and feta cheese, then serves up a hearty bowl of spicy chicken noodle soup, packed full of vegetables.

Jamie kicks off this week with a mouth-watering chicken dish served with his special baked beans; Buddy gets in on the act, showing different ways to flavor up popcorn; Jamie reveals a totally new way to serve avocado, with his tempura twist.

The competition heats up with different takes on the ultimate ice cream sundae; it's then on to Zumbo's "lazy" version -- which is anything but.

Science meets dessert and intergalactic creations hit the plate with jellies, fluorescent glazes and alien creations.

A look at the different kinds of rice and potatoes and the health benefits of each.

Designer eggs are the new craze in Singapore; eggs enriched with everything from Omega-3, Vitamin E, Cordyceps, and carrot; exploring how these designer eggs are made and the health benefits.

Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.

Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.

Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup, and gives a classic salad a tasty twist with his stunning cauliflower remoulade.

Jamie cooks his incredible Avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.

Green tea salmon; coconut rice and miso greens; modern Greek salad; spinach, chickpea and feta parcels.

Jamie prepares grilled steak, ratatouille and saffron rice, plus blackened chicken and San Fran quinoa salad.

A home cook tries to rewrite the rules of mixing seafood and dairy; everyone tries to make magic out of Romano beans.

When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n' Turf, one cook goes over the top to try and take home the win.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.

Kids weigh in on a festive challenge and help decide which two contestants must re-create an edible desk.

The dessert makers must conjure up a creation that defies gravity.