Mary loves a grocery store shortcut to make cooking smarter, not harder. Mary jazzes up a store-bought chicken and cooks a snacky time saver: creamy French onion dip using frozen pre-chopped onions.

Northern Italy has stunning mountains and scenery on the Italian peninsula. Lidia explores some of the classic culinary traditions including a hearty minestrone soup, stuffed cabbage, and gelato.

Geikie Gorge is where you will find Ali and Mitch. Their cousin Mary Aitkin will verse the girls in cooking barramundi.

Hayden travels from the marina to a mango farm to learn about the local produce, then picks up some limes before heading out fishing with a local chef. Hayden catches a fish and then the chef shows him a recipe of his own which they cook on the beach together.

Justine creates fresh Mussels and Noodles in a Coconut Broth and a flavoursome Za'atar Chicken. Later, friend of Everyday Gourmet, Trish McKenzie bakes her Choc Coconut Muffins.

Maeve O'Meara takes you on a journey within your very own kitchen and makes new flavours familiar. In tonight's episode, Maeve explores the world of Portuguese food.

Jamie and New Zealand chef Peter Gordon cook fusion style - blending flavours and ingredients from many countries.

In a celebration of Refugee Week, Adam and his guests, engineer George Najarian and barrister Vanja Bulut make their favourite sweets from home.

Join Guillaume Brahimi on this exciting journey through the windswept landscapes and gastronomic wonders of Brittany and uncover the deep-rooted traditions and flavours that have shaped his culinary heritage.

We travel to the coastal fishing town of Mukah, about 2hrs drive from Sibu, and famous for all things seafood. Audra visits a Tellian village and goes fishing for big-headed prawns.

Jamie and Jimmy welcome a national treasure to the cafe, as Stephen Fry joins them for a cooking lesson that takes him down memory lane. He's inspired by his memories of his childhood nanny who made the most incredible apple pies and taught him how to make a rose out of pastry for the top.

Ben is joined by Chef Karen Chan for her authentic Taiwanese three cup chicken.

Today no trip to Yucatan is complete without seeing a beautiful cenote, natural freshwater pools in caves. But Mayans saw them as the gateway to the underworld. To learn more about Mayan communities, Pati visits Cenote Xocempich with activist and lawyer Zoila Cen, who has dedicated her career to helping Mayan people. The next day, Zoila invites Pati to her niece's birthday celebration.

A classic roast done pumpkin-style, and Monica returns to take us down a rocky road. A spicy specialty is on the table, and then Simon loads up a fruit toast in the best way.

Kate is in Romania finding out how cheap red wine is made, and asks if we can really tell the difference between cheap and posh plonk?

Mary shares recipes to make the most of your fresh herbs. Mary makes a mouth-watering pesto pizza, a rosemary olive oil cake, and herbal fish and chips.

Lidia talks about growing up and family traditions. Featured recipes include shrimp and mixed bean salad, a roasted garlic crostini and pappardelle with mixed fresh mushrooms.

Mitch and Ali travel to Yakanarra Community to cook up a storm with Beryl Henderson and Michael Moora.

Hayden starts his day with a trip to the Frankland Islands where he snorkels and learns about the reef. He then meets a local tour guide who takes him to a few of his favourite spots.

Joining Justine is Laura Cassai to prepare a fresh and delicious Pulse Pasta Frittata with Kale and Goat Cheese. Also, Chocolate Ricotta Fillo Cigars that are sure to impress.

The fresh and healthy world of Vietnamese food contains dishes that are both balanced in flavour and good for the body and the soul. Maeve joins her friend Peter Nguyen, engineer and food expert, to learn which fish sauce is best used for cooking and which one for salads, and why it's similar to olive oil in its purity and health benefits. Peter also explains how to choose the right rice paper and where to find coconut juice.

Jamie's friend Santo shows him how to cook a Brazilian dish, and they prepare a drink called caipirinha.

It's Refugee Week and Adam is joined by Zaheda Ghani, an Ambassador of Australia for UNHCR, and Ukrainian cook Yurii Chuchenko to share a taste of tradition.

Chefs John Torode and Lisa Faulkner explore the bush with a fantastic picnic of exquisite artisan cheese, encounter the ultimate Aussie animal, and are introduced to a unique truffle sauce that perfectly compliments crayfish.

Luke continues his street food adventure exploring Jakarta, Indonesia. Meeting up with his old friend, Derice, Luke unearths the delicious delicacies of Chinatown, finding the experience a melting pot of diverse cultural cuisines. Luke joins the locals beneath the tall city skyscrapers and uncovers a truly authentic Indonesian stall that serves every part of a chicken. During the busy lunch break, Luke joins the hustle and bustle, meeting local Hadi, and dining on a diverse range of dishes. Moving onto dessert, Luke visits a vendor selling a sweet snack that resembles his grandmother's hair.

Sophie discovers the culinary delights of the Puglian coastline. She learns all about the sea urchin and how it's used with spaghetti. She also makes a delicious pasta sauce with the leftovers.

Animation graduate, Michael, hopes his Italian inspired menu will win over his competitors, but will his entertainment leave a lasting impression and win him the 1000 pound prize?

Events and management company owner, Shivz, hopes her menu of tried and tested favourites will win over her competitors. But will the talk of pelicans, politics, and professions throw a curve ball?

It's Refugee Week and Adam is joined by Zaheda Ghani, an Ambassador of Australia for UNHCR, and Ukrainian cook Yurii Chuchenko to share a taste of tradition.

Andrew Zimmern is on a mission to get the world to eat more rabbit. They are mild, have an incredible amount of meat on a small frame, they're quick to raise with little impact on the environment.

Hugh reflects that sharing fresh, locally grown, seasonal produce with both family and friends has become the cornerstone of the River Cottage experience.

Ben is joined by Chef Karen Chan for her authentic Taiwanese three cup chicken.

Chefs John Torode and Lisa Faulkner explore the bush with a fantastic picnic of exquisite artisan cheese, encounter the ultimate Aussie animal, and are introduced to a unique truffle sauce that perfectly compliments crayfish.

Luke continues his street food adventure exploring Jakarta, Indonesia. Meeting up with his old friend, Derice, Luke unearths the delicious delicacies of Chinatown, finding the experience a melting pot of diverse cultural cuisines. Luke joins the locals beneath the tall city skyscrapers and uncovers a truly authentic Indonesian stall that serves every part of a chicken. During the busy lunch break, Luke joins the hustle and bustle, meeting local Hadi, and dining on a diverse range of dishes. Moving onto dessert, Luke visits a vendor selling a sweet snack that resembles his grandmother's hair.

Sophie discovers the culinary delights of the Puglian coastline. She learns all about the sea urchin and how it's used with spaghetti. She also makes a delicious pasta sauce with the leftovers.

Animation graduate, Michael, hopes his Italian inspired menu will win over his competitors, but will his entertainment leave a lasting impression and win him the 1000 pound prize?

Events and management company owner, Shivz, hopes her menu of tried and tested favourites will win over her competitors. But will the talk of pelicans, politics, and professions throw a curve ball?

It's Refugee Week and Adam is joined by Zaheda Ghani, an Ambassador of Australia for UNHCR, and Ukrainian cook Yurii Chuchenko to share a taste of tradition.

Andrew Zimmern is on a mission to get the world to eat more rabbit. They are mild, have an incredible amount of meat on a small frame, they're quick to raise with little impact on the environment.

Hugh reflects that sharing fresh, locally grown, seasonal produce with both family and friends has become the cornerstone of the River Cottage experience.

Jamie's friend Santo shows him how to cook a Brazilian dish, and they prepare a drink called caipirinha.

Ben is joined by Chef Karen Chan for her authentic Taiwanese three cup chicken.

Today no trip to Yucatan is complete without seeing a beautiful cenote, natural freshwater pools in caves. But Mayans saw them as the gateway to the underworld. To learn more about Mayan communities, Pati visits Cenote Xocempich with activist and lawyer Zoila Cen, who has dedicated her career to helping Mayan people. The next day, Zoila invites Pati to her niece's birthday celebration.

A classic roast done pumpkin-style, and Monica returns to take us down a rocky road. A spicy specialty is on the table, and then Simon loads up a fruit toast in the best way.

Kate is in Romania finding out how cheap red wine is made, and asks if we can really tell the difference between cheap and posh plonk?

Mary shares recipes to make the most of your fresh herbs. Mary makes a mouth-watering pesto pizza, a rosemary olive oil cake, and herbal fish and chips.

Lidia talks about growing up and family traditions. Featured recipes include shrimp and mixed bean salad, a roasted garlic crostini and pappardelle with mixed fresh mushrooms.

Mitch and Ali travel to Yakanarra Community to cook up a storm with Beryl Henderson and Michael Moora.

Hayden starts his day with a trip to the Frankland Islands where he snorkels and learns about the reef. He then meets a local tour guide who takes him to a few of his favourite spots.

Joining Justine is Laura Cassai to prepare a fresh and delicious Pulse Pasta Frittata with Kale and Goat Cheese. Also, Chocolate Ricotta Fillo Cigars that are sure to impress.

The fresh and healthy world of Vietnamese food contains dishes that are both balanced in flavour and good for the body and the soul. Maeve joins her friend Peter Nguyen, engineer and food expert, to learn which fish sauce is best used for cooking and which one for salads, and why it's similar to olive oil in its purity and health benefits. Peter also explains how to choose the right rice paper and where to find coconut juice.

Jamie's friend Santo shows him how to cook a Brazilian dish, and they prepare a drink called caipirinha.

It's Refugee Week and Adam is joined by Zaheda Ghani, an Ambassador of Australia for UNHCR, and Ukrainian cook Yurii Chuchenko to share a taste of tradition.

Luke continues his street food adventure exploring Jakarta, Indonesia. Meeting up with his old friend, Derice, Luke unearths the delicious delicacies of Chinatown, finding the experience a melting pot of diverse cultural cuisines. Luke joins the locals beneath the tall city skyscrapers and uncovers a truly authentic Indonesian stall that serves every part of a chicken. During the busy lunch break, Luke joins the hustle and bustle, meeting local Hadi, and dining on a diverse range of dishes. Moving onto dessert, Luke visits a vendor selling a sweet snack that resembles his grandmother's hair.

Sophie discovers the culinary delights of the Puglian coastline. She learns all about the sea urchin and how it's used with spaghetti. She also makes a delicious pasta sauce with the leftovers.

Jamie and Jimmy are joined by Oscar-winning actress Jessica Chastain, as she dons her pinny and cooks for the diners at Southend Pier. In honour of their Hollywood leading lady, the boys pull out all the stops and create an all-vegan menu that is set to impress. They track down the chef who created one of the best vegan meals that Jessica has ever had: a cauliflower tempura summer roll while filming in Texas with Brad Pitt.

Chef Mike Reid teaches his mum's recipe for fried chicken with sriracha mayonnaise.

An ingredient Pati constantly uses is salt and Yucatan has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Engineer Felipe Perez takes Pati to the pink lakes where the salt is produced. Down the road in Rio Lagartos, conservationist Diego Nunez takes her to see another pink wonder, Mexico's highest concentration of flamingos.

Nadia Fragnito dips her veggies in a pot of deliciousness, then Simon tosses in a little spice for a big healthy dinner, then makes vegnog. Learn to use bush foods to boost a healthy breakfast.

Jimmy investigates the myth that there is a wasp inside your fresh fig. Kate looks into how energy drinks give you a boost, and Matt finds out why you can't eat kidney beans raw.

Mary celebrates summer's seasonal fruits and veg by cooking baked goat cheese with jalapeno cherry jam, zucchini risotto, and tomato butter chicken.

Lidia's mother, Erminia, is known for her entertaining culinary moments. Some featured recipes include corn and zucchini minestra, fried risotto and beef with root vegetables braised in red wine.

Kriol Kitchen hosts with Adam Liaw. Adam is a cook, writer and presenter of The Cook Up With Adam Liaw.

Hayden is back home to finish up the season on the Northern Beaches. He's out for a morning mountain bike ride, then drops into his local butcher, and attends the 'Taste of the Beaches' festival before picking up some beer from his mate's brewery and cooking on the waterfront to finish the day.

Not to be missed, Alastair McLeod shares his secret to a yummy Grilled Flat Iron Beef accompanied by Celery and Blue Cheese Dressing. Later, Justine shows how simple it is to create the Perfect Pesto.

In this episode, Maeve O'Meara ventures into the colourful and spicy world of Indian food, displaying how to make some fabulous 10-minute dishes as well as the secrets of great curries from the subcontinent. Top chef Kumar Mahadevan shows the easy steps to a tender, flavoursome rogan josh while Ajoy Joshi cooks Hyderabadi chicken in spices and its own juices.

Two students from Jamie's restaurant, Fifteen, sample the soup dishes that he's preparing.

It's Easy Entertaining with The Cook Up, and a celebratory Refugee Week menu chock full of winter warmers, courtesy of AFLW sensation Akec Makur Chuot and comedy sensation Joe White.