Michel visits La Chassagnette, then goes off the beaten track to investigate the craft beer revolution that's underway in Provence.

For Italians, the tomato is a national treasure. And once every year passionate Italian families all over Australia come together to make their yearly supply of la Passata.

Dive into today's episode as Kirsten presents a decadent chocolate date & meringue cake, luxuriously rich and moist. Continue the journey with Kirsten's soft and fluffy marshmallow wheels, and experience the magic of an extraordinary creme caramel that melts in your mouth.

Jamie sends the trainees on placements for a month, working alongside professional chefs in some of London's top restaurants. It's a fantastic opportunity for the trainees but it also tests their staying power and two more decide the life of a chef is not for them and leave the course. As the opening of the restaurant gets ever closer nothing is going to plan.

Tony travels back to his homeland, his roots, his favourite state in the union: New Jersey. Part nostalgia, part cautionary tale, Tony makes sure to hit up some NJ classics. He starts with a hot dog from a Bourdain family mainstay: Hiram's Roadstand. Later, he meets up with his brother Christopher and heads down to the Jersey Shore. On their way, Tony and Chris stop at Kubel's Bar and reminisce over some classic seafood dishes.

Rapper Big Zuu takes famous faces on culinary tours of European cities, teaching them everything that they need to know about the place through a dozen dishes. The rapper takes comedian Sindhu Vee on a culinary tour of the Spanish city, teaching her everything she needs to know through a dozen dishes.

Andrew highlights the iconic British dishes and ethnically diverse foods that have put London on the culinary map, from humble shepherd's pie and posh beef Wellington to sizzling seekh kebabs and smoky Jamaican jerk chicken.

Michel visits a special orchard to sample the finest extra virgin olive oil, and uses it to dress his Provencal seafood special of braised cuttlefish with black rice. To top it off, he creates caramel-coated meringues.

Michel visits La Chassagnette, then goes off the beaten track to investigate the craft beer revolution that's underway in Provence.

For Italians, the tomato is a national treasure. And once every year passionate Italian families all over Australia come together to make their yearly supply of la Passata.

Dive into today's episode as Kirsten presents a decadent chocolate date & meringue cake, luxuriously rich and moist. Continue the journey with Kirsten's soft and fluffy marshmallow wheels, and experience the magic of an extraordinary creme caramel that melts in your mouth.

Jamie sends the trainees on placements for a month, working alongside professional chefs in some of London's top restaurants. It's a fantastic opportunity for the trainees but it also tests their staying power and two more decide the life of a chef is not for them and leave the course. As the opening of the restaurant gets ever closer nothing is going to plan.

In Murcia, James shops at the local market and eats exceptional tapas. He learns how to make Caldero and goes to an apricot farm. We are also introduced to Paparajotes.

The wild northeast coast of South Africa is like nothing you've seen. And it's here Warren will find himself romanced by empty beaches, rugged open oceans, and waterways filled with wild hippopotamus.

In this concluding episode, Tom recalls life as a young chef in the competitive world of the professional kitchen.

In Kent, The Garden of England, Rick harvests English cherries at a family-run farm. From Ramsgate he heads out to sea in search of Dover sole, his favourite fish.

Rapper Big Zuu takes famous faces on culinary tours of European cities, teaching them everything that they need to know about the place through a dozen dishes. The rapper takes comedian Sindhu Vee on a culinary tour of the Spanish city, teaching her everything she needs to know through a dozen dishes.

It's the final night in Peterborough and Rosie is confident that her night will be the best of the week, clinching her the 1000 pound prize. Will Rosie pull it off and grab the cash, or will she make a complete pig's ear of it all?

Jimmy finds out if people should be eating cod and asks whether or not there are enough cod in the sea to go around. He takes a trip to Iceland to discover why supermarkets in the UK stock Iceland's cod instead of British cod. Kate investigates why most British supermarkets only stock one variety of banana, unlike other fruit varieties, and heads to Malaysia to learn about a disease that could mean the end of the country's favorite fruit. And Matt discovers the methods used to make popcorn and why eating buckets of it can sometimes still not satisfy one's appetite.

Elena and Khanh are cooking a pomegranate and lamb skewers dish. Then at Khanh's restaurant, The George on Collins, he shows us a vegan pomelo salad. They finish up with roasted lamb zucchini boats that is fun for the whole family.

We join professional rock fishermen at dawn to learn why so many Italians are drawn to the sea to fish for dinner. Chef Robert Castellani shows Guy an ingenious way of baking snapper, and explains why Sicilians put a coin in the mouth of the fish. Luciana Sampogna demonstrates taralli, while Fred Pizzini shares his recipe for duck ragu, which the whole family enjoys alfresco with some of the family's wines.

Mary proves that you don't need to break the bank on fancy gadgets to whip up some delicious baked goods. Join her as she creates cake doughnuts, chocolate cherry galette, and cheesecake ice cream.

Sinaloa's premiere resort town claims 13-miles of beautiful Pacific coastline with boardwalks and pristine streets lined with brightly-coloured homes and some of the best restaurants in Mexico.

Michel Roux is in search of the perfect honey to create a delicious sauce for a dish of new season duck. He'll show us how to make an elegant ratatouille with a twist to eat either hot or cold.

Chuck travels to Temiscamingue and joins the Wild Basket, an initiative that brings traditional foraging techniques to future generations.

There are not many places in Sweden like Tornedalen. A rushing river has provided for locals for centuries, and the very fertile land has yielded amazing crops for centuries.

Justine is in fine form creating Stuffed Pork and Veal Zucchini and Baja-Style Fish Tacos. Adam Swanson comes by to make a Casarecce with Rabbit and Truffle Sugo.

Nigella Lawson's got company and she's sharing her foolproof, stress-free recipes for a party. On the menu are a bountiful spicy beef chilli with a golden crispy cornbread topping, served with cool green guacamole and all the sides. The meal is finished off with a scrumptious chocolate cherry trifle.

Hugh's sow Maggie is due to give birth to piglets. There is little Hugh can do to help except build a maternity room and leave her to it.

In the kitchen, Adam, journalist Benjamin Law and actor Lucy Durack are sharing their current food obsessions.

This episode is a heartfelt tribute to Horn Island's charm, its people, and the deep connection between the community and the sea.

Nigella shares the secrets of food and flavours she just can't live without. Lemon plays the starring role in a deliciously moist lemon polenta cake, the perfect teatime treat or dinner party dessert. Fresh pink garlic takes centre stage in a simple take on a French classic, chicken with 40 cloves of garlic - in true Nigella style it's one hundred per cent a one-pot wonder.

With no experience in backpacking, Jamie finds himself in unknown territory during the harsh Arizona winter. He leaves the tourist trail to spend time with the Navajo Indians on the largest reservation in America. Staying with Mayor Elect Roy Kady, who also happens to be a sheep farmer, Jamie witnesses Navajo traditions up close: from butchery, to overnighting in a hogan, and cooking with elders. He also gets a crash course in Navajo spirituality.

Dave and Si head to The Stackpole Inn, where Head Chef Matt Waldron prides himself on using local ingredients; can the bikers find some new local treats he hasn't yet uncovered?

Adam, actor Matt Okine, and video game critic Steph Bendixen are in the kitchen making dishes inspired by their favourite flavours.

Maggie and Simon cook up some ancient grains and take a good look at the 'Slow Food' movement, just what's needed to rustle up a warm and comforting winter menu.

The River Cottage Head Chef Gill Meller is back to take on Hugh again in the food fight with flair - as three chefs come together to cook meals based around three key ingredients. This week it is all about fruit.

Jimmy finds out if people should be eating cod and asks whether or not there are enough cod in the sea to go around. He takes a trip to Iceland to discover why supermarkets in the UK stock Iceland's cod instead of British cod. Kate investigates why most British supermarkets only stock one variety of banana, unlike other fruit varieties, and heads to Malaysia to learn about a disease that could mean the end of the country's favorite fruit. And Matt discovers the methods used to make popcorn and why eating buckets of it can sometimes still not satisfy one's appetite.

This episode is a heartfelt tribute to Horn Island's charm, its people, and the deep connection between the community and the sea.

Nigella shares the secrets of food and flavours she just can't live without. Lemon plays the starring role in a deliciously moist lemon polenta cake, the perfect teatime treat or dinner party dessert. Fresh pink garlic takes centre stage in a simple take on a French classic, chicken with 40 cloves of garlic - in true Nigella style it's one hundred per cent a one-pot wonder.

With no experience in backpacking, Jamie finds himself in unknown territory during the harsh Arizona winter. He leaves the tourist trail to spend time with the Navajo Indians on the largest reservation in America. Staying with Mayor Elect Roy Kady, who also happens to be a sheep farmer, Jamie witnesses Navajo traditions up close: from butchery, to overnighting in a hogan, and cooking with elders. He also gets a crash course in Navajo spirituality.

Dave and Si head to The Stackpole Inn, where Head Chef Matt Waldron prides himself on using local ingredients; can the bikers find some new local treats he hasn't yet uncovered?

Adam, actor Matt Okine, and video game critic Steph Bendixen are in the kitchen making dishes inspired by their favourite flavours.

Maggie and Simon cook up some ancient grains and take a good look at the 'Slow Food' movement, just what's needed to rustle up a warm and comforting winter menu.

The River Cottage Head Chef Gill Meller is back to take on Hugh again in the food fight with flair - as three chefs come together to cook meals based around three key ingredients. This week it is all about fruit.

Jimmy finds out if people should be eating cod and asks whether or not there are enough cod in the sea to go around. He takes a trip to Iceland to discover why supermarkets in the UK stock Iceland's cod instead of British cod. Kate investigates why most British supermarkets only stock one variety of banana, unlike other fruit varieties, and heads to Malaysia to learn about a disease that could mean the end of the country's favorite fruit. And Matt discovers the methods used to make popcorn and why eating buckets of it can sometimes still not satisfy one's appetite.

Elena and Khanh are cooking a pomegranate and lamb skewers dish. Then at Khanh's restaurant, The George on Collins, he shows us a vegan pomelo salad. They finish up with roasted lamb zucchini boats that is fun for the whole family.

We join professional rock fishermen at dawn to learn why so many Italians are drawn to the sea to fish for dinner. Chef Robert Castellani shows Guy an ingenious way of baking snapper, and explains why Sicilians put a coin in the mouth of the fish. Luciana Sampogna demonstrates taralli, while Fred Pizzini shares his recipe for duck ragu, which the whole family enjoys alfresco with some of the family's wines.

Mary proves that you don't need to break the bank on fancy gadgets to whip up some delicious baked goods. Join her as she creates cake doughnuts, chocolate cherry galette, and cheesecake ice cream.

Sinaloa's premiere resort town claims 13-miles of beautiful Pacific coastline with boardwalks and pristine streets lined with brightly-coloured homes and some of the best restaurants in Mexico.

Michel Roux is in search of the perfect honey to create a delicious sauce for a dish of new season duck. He'll show us how to make an elegant ratatouille with a twist to eat either hot or cold.

Chuck travels to Temiscamingue and joins the Wild Basket, an initiative that brings traditional foraging techniques to future generations.

There are not many places in Sweden like Tornedalen. A rushing river has provided for locals for centuries, and the very fertile land has yielded amazing crops for centuries.

Justine is in fine form creating Stuffed Pork and Veal Zucchini and Baja-Style Fish Tacos. Adam Swanson comes by to make a Casarecce with Rabbit and Truffle Sugo.

Nigella Lawson's got company and she's sharing her foolproof, stress-free recipes for a party. On the menu are a bountiful spicy beef chilli with a golden crispy cornbread topping, served with cool green guacamole and all the sides. The meal is finished off with a scrumptious chocolate cherry trifle.

Hugh's sow Maggie is due to give birth to piglets. There is little Hugh can do to help except build a maternity room and leave her to it.

In the kitchen, Adam, journalist Benjamin Law and actor Lucy Durack are sharing their current food obsessions.

This episode is a heartfelt tribute to Horn Island's charm, its people, and the deep connection between the community and the sea.

Nigella shares the secrets of food and flavours she just can't live without. Lemon plays the starring role in a deliciously moist lemon polenta cake, the perfect teatime treat or dinner party dessert. Fresh pink garlic takes centre stage in a simple take on a French classic, chicken with 40 cloves of garlic - in true Nigella style it's one hundred per cent a one-pot wonder.

Back with his new series, Shane Delia witnesses the rebirth of Ottoman cuisine and traditions in Istanbul, the city that straddles the continents of Europe and Asia. The episode follows Shane as he explores the lifestyle of the sultans. Then, wanting to see how the other half lived during Ottoman times, he joins the people of Istanbul in a public 'Iftar' feast, a modern revival of an Ottoman tradition.

Kate's in France, finding out whether a glass of red wine a day really does keep the doctor away. Venison, traditionally the meat of kings, this lean healthy meat has become hugely popular over the last decade, Jimmy investigates why we seem to be importing so much of it from New Zealand and discovers how to keep UK venison on our supermarket shelves. Plus Matt's lifting the lid on skimmed milk. Whole, semi skimmed, skimmed - we can pick and choose the milk that's right for us but how do dairy farmers get exactly the right amount of fat in every pint of milk?

In the kitchen Elena is joined by Kinsan from Asian Inspirations, making a salmon flake onigiri, perfect for a lunch box snack. Khanh is then whipping up walnut stuffed figs and cheats salted caramel, followed by a refreshing spring greens salad by Elena.

Tonight, chef Stefano Di Pieri shows Guy how he uses blood oranges to make a kingfish carpaccio with shaved fennel. In Adelaide, butcher Tony Marino from the Central Market invites us to join his family for an Abruzzese banquet with porchetta on a spit and the most unusual way of serving polenta. And pastry chef Alexandra Rispoli shows how to mix and cook fragrant pistachio biscotti.

Mary takes on the challenge of getting the most flavourful dishes from the fewest number of ingredients, and cooks peach bourbon chicken, red pepper roast salmon and zucchini cappelini.

Pati travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico's 'Pueblos Magicos' or magic towns. El Fuerte was founded in 1563 right at a bend in the Fuerte river. Now a quiet colonial town, for over 300 years it was the most important commercial and agricultural center in northwest Mexico.

Chef Michel Roux heads out to the wetlands of the Camargue to meet the famous black bulls and the Gardiene horsemen who look after them. He'll be sampling a stew which takes a day to make, and barbecuing a delicious bavette steak that's cooked to perfection in five minutes.

Chuck learns about urban foraging and cooking traditional foods from Montreal's Indigenous communities.

At the northern-most part of Denmark, you are always close to raw, beautiful nature, and incredible sunlight that has drawn artists here for over 100 years.

Justine is joined by her mum, Francoise, who makes a tasty Chicken with Tarragon. Justine makes a Strawberry and Herb Tabouli and Baked Asparagus with Goat's Cheese Cigars.