Get ready to tantalise your taste buds and immerse yourself in the picturesque beauty of Normandy as renowned chef Guillaume Brahimi takes you on an unforgettable gastronomic adventure in the premiere episode of Guillaume's French Atlantic.

Audra hits the road and travels 60kms south of Kuching to Kampong Sadir.

It's the fifth and final day of this week's culinary competition in Bristol. Today it's the turn of meat alternative research consultant Chris, who is hoping his meaty meat free meals will delight his guests.

The first to host is proud dog mum, Jill, who's hoping her simple vegan fare will fair well with her guests, and what's more, she's throwing in some rather naughty entertainment.

It's a very educational night in The Cook Up kitchen, as SBS favourites Guillaume Brahimi and Lily Serna share their favourite recipes in celebration of SBS's 50th Birthday.

Spring spells many new arrivals at Hugh's farm. Maggie has given birth to 11 piglets, and they are today joined by two new lambs.

Rick and Chalky travel to Loch Torridon in Scotland to go fishing with John McGreggor for langoustines. Here the prawns are protected by the Marien Stewardship Council, which has awarded its seal of approval to the fishermen for practising a sustainable fishery.

Georgia Barnes returns to teach Ben how to make homemade muesli bars.

Starting his journey in central Florida, Jimmy visits Universal Studios Resort where he meets executive chef Jens for a culinary tour of some the park's distinctive restaurants and rides.

Get started with a Japanese favourite that's fresh and easy. Simon shows how to get the best out of some old veggies, and Monica Mignone tops off the most decadent chocolate cake.

Jimmy goes to Ecuador to investigate the remarkable claims that bananas could one day be used to fight against viruses. Kate is in search a meat substitute that actually tastes like meat.

Pasta can be kind of boring if you're throwing together just noodles and sauce. Mary will have you saying "grazie!" with four 'deliziosa' pasta meal recipes that keep it simple, but amp up the flavour.

Calabria is famous for its fiery salami spread, 'Nduja. It is delicious on warm grilled bread, and Lidia shows us how to make a bruschetta with it.

This episode is a salute to the fighting freshwater and saltwater barramundi. Alex Rogers whips up a simple dish with one of his favourite fish.

Hayden travels to see how mussels are grown, goes whale watching, then cooks up on the famous Tathra Wharf.

Tobie Puttock is in today making mushroom and leek soup. Justine makes Mexican Style Scrambled Egg nachos and Spanish Mussels and Clams.

In Provence, the markets and shops are awash with an extraordinary array of fresh fruit, all locally produced and it's got Marcus thinking.

There's a lot to catch up on when Jamie's old classmates turn up for a school reunion. Jamie cooks up a wealth of tasty food in preparation, including fried zucchini flowers and fig canapes.

It's a very educational night in The Cook Up kitchen, as SBS favourites Guillaume Brahimi and Lily Serna share their favourite recipes in celebration of SBS's 50th Birthday.

Nadiya intends to prove you can create something delicious without breaking the bank. Her potato rosti quiche uses leftover ingredients to create a scrumptious family meal cheaply.

Pheasant is a popular type of poultry commonly used in Tuscany. Rachael demonstrates how to cook pheasant in a ragu sauce served over a bed of pappardelle pasta.

Jimmy Doherty heads to Aotearoa to sample the finest and most surprising foods on the planet. He learns to gravity-fish and trade, heads to a women-only farm, and the oldest illegal distillery.

Chef Lesley Chan shows Ben his special stir-fried rice vermicelli with beef recipe.

Istanbul attracts chefs from all over the world and tonight Sara meets some of the best! Then back in her own kitchen, Sara is inspired to cook a yellow bulgur salad.

Simon finds deliciousness at the end of the rainbow with rainbow chard wraps on the Peninsula Fresh Organics Farm, then heads back to the kitchen to whip up a dip that tastes great with raw veggies.

Kate jumps on a plane to California to investigate why almond butter is more expensive than other nutty spreads and discovers a combination of extreme weather and global economics have made the price of almonds go completely nuts. Jimmy meanwhile journeys from Spain to Portugal to uncover the secrets of how wine is turned into fortified wine. Matt enlists the help of an innovative farmer and a team of cage fighters, to try to get to the bottom of that age old culinary problem of why slicing onions makes you cry.

Piemaking can be daunting, but Mary provides a pastry crash course with three different types of dough to make all your pie in the sky dreams come true. You can't go wrong with a classic apple pie, and Mary's recipe has a deliciously buttery, flaky crust.

Today is all about rice, and Lidia teaches viewers how to master the technique of making risotto. She also makes red onions with rice, and uses leftover risotto to make fried ones.

Marie draws on the Kimberley history of station and mission days. Marie shares with us a family recipe that takes us back to a simpler time.

Hayden's friend Amina is his guide for a wonderful food-filled tour of Western Sydney as Amina takes Hayden to some of her favourite places.

Matt Sincliar from Masterchef is making cheeseburgers and ketchup, while Justine sticks to sweets with fruit and cinnamon scrolls, and poached peaches with Raspberry Coulis.

Marcus creates a twist on a classic Sunday roast using a meat beloved by the French and Brits alike: chicken.

After preparing a hearty breakfast of yoghurt, a chilli scrambled egg wrap and Bloody Mary, Jamie and his friends gather around the TV to cheer on England at the 2002 World Cup.

In a week of SBS 50th birthday celebrations, Adam is joined by two familiar faces, Gourmet Farmer's Matthew Evans and Mastermind's Marc Fennell, to cook their specialist subjects.

After flying over 9000 miles to Perth, chefs John Torode and Lisa Faulkner sample some extremely tasty snapper and meet a cute marsupial before Lisa tries making dumplings.

Luke meets his friend Tana in Brickfiels, filled with a variety of different Indian dishes. Tana escorts him to his favourite street food stalls.

Sophie helps with the cherry harvest and uses them in a favourite pastry.

This week's competition is in Leeds, where second to host is acting lecturer, Sophia, who's hoping her homage to her Mediterranean heritage will win over her guests. There are poetry performances, beatboxing and impromptu acting but will Sophia's skills in the kitchen be enough for her to claim her this week's cash?

This week's competition is in Leeds, where third to host this week is chilli paste entrepreneur Will, who is hoping his Malaysian menu and his homemade sauces will impress his guests. It's a musical night, with dodgy dancing and unusual instruments, but will this be enough to win Will the 1000 pound cash prize?

In a week of SBS 50th birthday celebrations, Adam is joined by two familiar faces, Gourmet Farmer's Matthew Evans and Mastermind's Marc Fennell, to cook their specialist subjects.

With spring fast becoming summer, Hugh is tempted into installing beehives at The River Cottage HQ in order to reap the harvest of the bees' hard work.

Rick pays a memorable visit to the Channel Island of Jersey, where he goes reef fishing for sea bass, which he then grills. He also makes a consomme and enjoys a beach barbecue, before sprucing himself up for a feast at a Maderian club restaurant.

Chef Lesley Chan shows Ben his special stir-fried rice vermicelli with beef recipe.

After flying over 9000 miles to Perth, chefs John Torode and Lisa Faulkner sample some extremely tasty snapper and meet a cute marsupial before Lisa tries making dumplings.

Luke meets his friend Tana in Brickfiels, filled with a variety of different Indian dishes. Tana escorts him to his favourite street food stalls.

Sophie helps with the cherry harvest and uses them in a favourite pastry.

This week's competition is in Leeds, where second to host is acting lecturer, Sophia, who's hoping her homage to her Mediterranean heritage will win over her guests. There are poetry performances, beatboxing and impromptu acting but will Sophia's skills in the kitchen be enough for her to claim her this week's cash?

This week's competition is in Leeds, where third to host this week is chilli paste entrepreneur Will, who is hoping his Malaysian menu and his homemade sauces will impress his guests. It's a musical night, with dodgy dancing and unusual instruments, but will this be enough to win Will the 1000 pound cash prize?

In a week of SBS 50th birthday celebrations, Adam is joined by two familiar faces, Gourmet Farmer's Matthew Evans and Mastermind's Marc Fennell, to cook their specialist subjects.

With spring fast becoming summer, Hugh is tempted into installing beehives at The River Cottage HQ in order to reap the harvest of the bees' hard work.

Rick pays a memorable visit to the Channel Island of Jersey, where he goes reef fishing for sea bass, which he then grills. He also makes a consomme and enjoys a beach barbecue, before sprucing himself up for a feast at a Maderian club restaurant.

Chef Lesley Chan shows Ben his special stir-fried rice vermicelli with beef recipe.

Jimmy Doherty heads to Aotearoa to sample the finest and most surprising foods on the planet. He learns to gravity-fish and trade, heads to a women-only farm, and the oldest illegal distillery.

Simon finds deliciousness at the end of the rainbow with rainbow chard wraps on the Peninsula Fresh Organics Farm, then heads back to the kitchen to whip up a dip that tastes great with raw veggies.

Kate jumps on a plane to California to investigate why almond butter is more expensive than other nutty spreads and discovers a combination of extreme weather and global economics have made the price of almonds go completely nuts. Jimmy meanwhile journeys from Spain to Portugal to uncover the secrets of how wine is turned into fortified wine. Matt enlists the help of an innovative farmer and a team of cage fighters, to try to get to the bottom of that age old culinary problem of why slicing onions makes you cry.

Piemaking can be daunting, but Mary provides a pastry crash course with three different types of dough to make all your pie in the sky dreams come true. You can't go wrong with a classic apple pie, and Mary's recipe has a deliciously buttery, flaky crust.

Today is all about rice, and Lidia teaches viewers how to master the technique of making risotto. She also makes red onions with rice, and uses leftover risotto to make fried ones.

Marie draws on the Kimberley history of station and mission days. Marie shares with us a family recipe that takes us back to a simpler time.

Hayden's friend Amina is his guide for a wonderful food-filled tour of Western Sydney as Amina takes Hayden to some of her favourite places.

Matt Sincliar from Masterchef is making cheeseburgers and ketchup, while Justine sticks to sweets with fruit and cinnamon scrolls, and poached peaches with Raspberry Coulis.

Marcus creates a twist on a classic Sunday roast using a meat beloved by the French and Brits alike: chicken.

After preparing a hearty breakfast of yoghurt, a chilli scrambled egg wrap and Bloody Mary, Jamie and his friends gather around the TV to cheer on England at the 2002 World Cup.

In a week of SBS 50th birthday celebrations, Adam is joined by two familiar faces, Gourmet Farmer's Matthew Evans and Mastermind's Marc Fennell, to cook their specialist subjects.

After flying over 9000 miles to Perth, chefs John Torode and Lisa Faulkner sample some extremely tasty snapper and meet a cute marsupial before Lisa tries making dumplings.

Jimmy learns why Clydesdale horses still rule supreme as farm workers over tractors and trucks; then heads to Te Waihora Lake Ellesmere and learns about the traditional Maori food basket.

Pancakes are the order of the day when Ben tosses his pancakes with poached berries. Next, nutritionist Jemma makes berry grape jam and macadamia nut butter toast.

Sara and chef Maksut Askar create a new interpretation of topik, a Armenian staple in Istanbul. When Sara returns to her kitchen, she cooks a green rice dish.

Simon gets pumpkin popping with flavour and whips up a delicious family favourite before heading to the Vegan Dairy. Tom Sarafian brings smiles to the kitchen with his hummus and mushroom dish.

Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Kate heads to Belfast to meet a sausage maker whose sales suffered in the wake of the recent World Health Organisation report linking processed meat to cancer. In his otherwise ordinary back garden, Paul Barnett has an extraordinary tree with no fewer than 250 separate varieties of apple on it. By what alchemy is this possible? Matt's search for the answer takes him to Kent, where experts have perfected the science of growing apples, in the process transforming an industry worth billions of pounds.

For the home or office, Mary starts with Thai-inspired soba noodle cold rolls that are make-ahead friendly, before a tasty sandwich swap: roasted mushroom flatbread with bacon and white bean spread.

Lidia shares some of her favourite chocolate desserts and one deliciously creamy risotto recipe. First, she makes a chocolate hazelnut bread parfait, then a chocolate zabaglione.

Everyone has a stew they can brag about. In this episode, Bo Carne shares his Nana's version of the good old billabong stew.

Hayden sails with his grandfather on the famous Sydney Harbour, visits the Sydney Fish Market, and creates a wonderful seafood dish.

Braising oxtail, marinating mushrooms, caramelising onions - Justine's doing all this and more today.

There is one delicious food that is adored across the world. It may have started life in South America as the humble cocoa bean, but it's the Swiss, Belgians and French, who've turned it into an ingredient we all adore.

In preparation for a night of trick-or-treating with his friends' children, Jamie makes some party food to keep the autumn chill at bay.

Tonight's Easy Entertaining menu is a seafood spectacular in honour of SBS's 50th birthday, made by none other than chef Peter Kuruvita, journalist Karla Grant and Adam.