Get ready to discover new gluten-free favourites on today's episode! Helen begins with a vibrant paella, an easy halloumi, feta and mint bread, and her zesty chicken fajitas.

Aaron and Nikki eventually open the restaurant to customers. The first evening is a complete disaster, with meals taking an hour to come out, bookings being lost and many patrons complaining. Aaron and Nikki eventually find more staff, hire a front of house manager and have a full restaurant over Christmas with everything running smoothly, including an evening with a visit from the Fifteen graduates who did not make the cut.

James visits Languedoc, famous for its wine and the hearty meaty dish, cassoulet. After stopping at a fruit stall, James uses some great local produce to create an unusual first dish with melon and onion rings!

As the final stanza in Warren's Food Trail of South Africa, he's back in the bush, a quintessential part of all travel to the rainbow nation.

Michel has become the modern master. His four greatest dishes include griddled veal tongue, chicken liver mousse with hollandaise, tender squid stuffed with lobster rice, and souffle suissesse.

Strategically located at the crux of ancient spice routes from Russia, Asia and the Middle East, post-Soviet satellite Georgia has always cultivated and maintained a fascinating, steadfastly distinctive culture all its own. From its one-of-a-kind language and alphabet, with no ties to any other, to its wildly inventive amalgam of culinary influences, Georgia is utterly unique.

Andrew eats his way through Queens, NY. He digs into a monster Mexican sandwich, samples some of New York's best Egyptian cuisine and feasts on Argentine meats and authentic Taiwanese fare.

It's a night of sensational seafood as Adam and his world-class guests, swimmer Ariarne Titmus and chef Alejandro Saravia, share how they reel in a crowd.

The ovens in The Cook Up kitchen are working overtime as Adam and his guests, the Australian Chamber Orchestra's Richard Tognetti and pastry chef Christopher The make bakes and cakes.

A big revelation leads to three delicious recipes, as Adam and his guests, chef Matt Golinski and journalist Janice Petersen reveal they all have a crush on garlic.

Ditch the awkward small talk but savour the best canapes and cocktails, as The Cook Up throws a fancy night of Easy Entertaining with Chefs Rosheen Kaul and Aleksis Kalnins.

What do you make when it's too hot to cook? Adam's very cool guests, actor Bert LaBonte and chef Rodney Dunn, join him to make food that's fast and refreshing.

Get ready to discover new gluten-free favourites on today's episode! Helen begins with a vibrant paella, an easy halloumi, feta and mint bread, and her zesty chicken fajitas.

Ina gets fresh with spring green spaghetti carbonara, and chocolate-dipped brown sugar shortbread livens up an old favourite sweet treat.

Aaron and Nikki eventually open the restaurant to customers. The first evening is a complete disaster, with meals taking an hour to come out, bookings being lost and many patrons complaining. Aaron and Nikki eventually find more staff, hire a front of house manager and have a full restaurant over Christmas with everything running smoothly, including an evening with a visit from the Fifteen graduates who did not make the cut.

James visits Languedoc, famous for its wine and the hearty meaty dish, cassoulet. After stopping at a fruit stall, James uses some great local produce to create an unusual first dish with melon and onion rings!

Rick and Chalky round off their journey of the UK at John O'Groats, visiting Rick's favourite deli in Edinburgh, a fish smokery in Argyll, enjoying freshly cooked lobster on Crail harbour front, and obtaining oatmeal from a watermill in the Tay Valley to make the famous Scottish dessert, cranachan.

Rick travels to Bamburgh and tastes some Scotch pies. After visiting Mike Ainsley, who farms Cheviot sheep, Rick whips up a tasty moussaka, using local lamb. Next stop is Seahouses, where Rick visits the Swallow smokehouse, run by Patrick Wilkin.

As the final stanza in Warren's Food Trail of South Africa, he's back in the bush, a quintessential part of all travel to the rainbow nation.

Michel has become the modern master. His four greatest dishes include griddled veal tongue, chicken liver mousse with hollandaise, tender squid stuffed with lobster rice, and souffle suissesse.

It's the final day of fish week but can Hugh triumph in the fishy food fight? It's the competition week he most wants to win, so he is pulling out all the stops as everyone battles with today's star ingredient, 'squid'.

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.

Ben returns to his English roots with toad-in-the-hole, then shares a stress-free midweek dinner: tray bake chicken Maryland.

Cooking fish over fire is an instant call to the tastebuds, a combination of two of the most pure elements on Earth that, together, take seafood to the next level. Chef Lennox Hastie (Firedoor) cooks only over fire and takes his grill to a NSW south coast beach to cook a perfect whole flathead over coals, served with broccolini and an ingenious pil pil sauce learnt from his days cooking in Spain's Basque country.

Mary showcases her go-to recipes for when you're not feeling 100 percent, from tummy-to heart-aches, or whatever else ails you.

Pati returns to Merida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados-pastes of spices and aromatic herbs that season Yucatecan foods. In Uxmal, she learns about ingredients only found in Yucatan that make recados unique, touring citrus, habanero, and chaya fields at an hacienda. Then traditional cook Rosa makes a Relleno Negro using a recado negro.

Jamie and Jimmy are joined by Hollywood legend Danny DeVito, as he puts on his pinny and cooks for the diners at the end of Southend Pier. In honour of their guest's Italian roots, the boys have tracked down the village in Italy where his grandparents were from before they emigrated to the USA. Because if Danny hasn't yet been to San Fele, the boys are going to bring San Fele to him.

Mark and Derek take a tour around the historic ghost town of Joadja and help with the distilling process with the Jimenez family. Like Derek, Valero doesn't drink - an interesting challenge for a head distiller. At the Dapto Community Garden, they collect kohlrabi with Harry, and over in Gerringong they stumble upon a coffee plantation on a picturesque hill. They retire for a game of cricket at the Bradman Museum in Bowral and learn about the rich Indigenous history of the sport in Australia.

Tareq Taylor, one of Sweden's most loved chefs, visits Nordic countries to collect the very best culinary experiences.

Neha Sen joins Justine in the kitchen to make Spiced Aromatic Patties. Meanwhile Justine gets busy cooking Choucroute with Seafood and Ham Steaks with Sauce Chablisienne.

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.

A quick trip around Jamie's vegetable garden produces an army of colourful ingredients to make inspired winter salads.

Grab your bibs, because Adam and his guests, chef and food writer Matthew Evans and journalist Marc Fennell, are making pork ribs!

Chef Matt Moran and actor Danielle Cormack celebrate the unlikely influence of iconic TV Chefs from New Zealand, Hudson and Halls, recreating flamboyant dishes that shaped her childhood and career.

In this episode, Adam and Poh are heading to one of Australia's great food bowls in the Gippsland region of Victoria. They want to discover what it is we love about simple home cooking and attempt to make the ultimate Aussie family meal.

This week Jamie heads to fiery Naples, the pizza capital of Italy, to seek out undiscovered family recipes the locals love to eat.

The Professionals travel to Oxfordshire. Kicking off the competition is The Snooty Mehmaan in Faringdon with owner Asad and Executive chef Rehan hoping to bag the grand.

Grab your bibs, because Adam and his guests, chef and food writer Matthew Evans and journalist Marc Fennell, are making pork ribs!

Maggie gets her hand on the first of the new season's asparagus to make asparagus with soft Boiled egg. She proves you don't need fancy implements to prepare asparagus, and continues the theme of simplicity with the perfect soft boiled egg.

In the local hot and bustling market, Rick collects ingredients for the dishes ranging from chargrilled prawns with simple Thai dipping sauce to horseshoe crab roes with green mango salad. Inspired by his jaunt to Thailand, Rick returns to Cornwall and prepares hard-fried fish in red curry with steamed jasmine rice.

It's the final day of fish week but can Hugh triumph in the fishy food fight? It's the competition week he most wants to win, so he is pulling out all the stops as everyone battles with today's star ingredient, 'squid'.

Chef Matt Moran and actor Danielle Cormack celebrate the unlikely influence of iconic TV Chefs from New Zealand, Hudson and Halls, recreating flamboyant dishes that shaped her childhood and career.

In this episode, Adam and Poh are heading to one of Australia's great food bowls in the Gippsland region of Victoria. They want to discover what it is we love about simple home cooking and attempt to make the ultimate Aussie family meal.

This week Jamie heads to fiery Naples, the pizza capital of Italy, to seek out undiscovered family recipes the locals love to eat.

The Professionals travel to Oxfordshire. Kicking off the competition is The Snooty Mehmaan in Faringdon with owner Asad and Executive chef Rehan hoping to bag the grand.

Jamie and Jimmy are joined by Hollywood legend Danny DeVito, as he puts on his pinny and cooks for the diners at the end of Southend Pier. In honour of their guest's Italian roots, the boys have tracked down the village in Italy where his grandparents were from before they emigrated to the USA. Because if Danny hasn't yet been to San Fele, the boys are going to bring San Fele to him.

In the local hot and bustling market, Rick collects ingredients for the dishes ranging from chargrilled prawns with simple Thai dipping sauce to horseshoe crab roes with green mango salad. Inspired by his jaunt to Thailand, Rick returns to Cornwall and prepares hard-fried fish in red curry with steamed jasmine rice.

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.

Ben returns to his English roots with toad-in-the-hole, then shares a stress-free midweek dinner: tray bake chicken Maryland.

Cooking fish over fire is an instant call to the tastebuds, a combination of two of the most pure elements on Earth that, together, take seafood to the next level. Chef Lennox Hastie (Firedoor) cooks only over fire and takes his grill to a NSW south coast beach to cook a perfect whole flathead over coals, served with broccolini and an ingenious pil pil sauce learnt from his days cooking in Spain's Basque country.

Mary showcases her go-to recipes for when you're not feeling 100 percent, from tummy-to heart-aches, or whatever else ails you.

Pati returns to Merida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados-pastes of spices and aromatic herbs that season Yucatecan foods. In Uxmal, she learns about ingredients only found in Yucatan that make recados unique, touring citrus, habanero, and chaya fields at an hacienda. Then traditional cook Rosa makes a Relleno Negro using a recado negro.

Jamie and Jimmy are joined by Hollywood legend Danny DeVito, as he puts on his pinny and cooks for the diners at the end of Southend Pier. In honour of their guest's Italian roots, the boys have tracked down the village in Italy where his grandparents were from before they emigrated to the USA. Because if Danny hasn't yet been to San Fele, the boys are going to bring San Fele to him.

Mark and Derek take a tour around the historic ghost town of Joadja and help with the distilling process with the Jimenez family. Like Derek, Valero doesn't drink - an interesting challenge for a head distiller. At the Dapto Community Garden, they collect kohlrabi with Harry, and over in Gerringong they stumble upon a coffee plantation on a picturesque hill. They retire for a game of cricket at the Bradman Museum in Bowral and learn about the rich Indigenous history of the sport in Australia.

Tareq Taylor, one of Sweden's most loved chefs, visits Nordic countries to collect the very best culinary experiences.

Neha Sen joins Justine in the kitchen to make Spiced Aromatic Patties. Meanwhile Justine gets busy cooking Choucroute with Seafood and Ham Steaks with Sauce Chablisienne.

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.

A quick trip around Jamie's vegetable garden produces an army of colourful ingredients to make inspired winter salads.

Grab your bibs, because Adam and his guests, chef and food writer Matthew Evans and journalist Marc Fennell, are making pork ribs!

Chef Matt Moran and actor Danielle Cormack celebrate the unlikely influence of iconic TV Chefs from New Zealand, Hudson and Halls, recreating flamboyant dishes that shaped her childhood and career.

In this episode, Adam and Poh are heading to one of Australia's great food bowls in the Gippsland region of Victoria. They want to discover what it is we love about simple home cooking and attempt to make the ultimate Aussie family meal.

On Hugh's Three Good Things, it's time to raid the store cupboard, as Hugh is joined by two top chefs with the aim of making great dishes - each only using three key ingredients.

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.

Ben puts his spin on prawn and zucchini linguine, then teaches David Mann how to cook. They swap stories about camping, cooking disasters, and Her Majesty Queen Elizabeth as they put together a knickerbocker glory.

Shark-defying scallop diver Paulie Polacco braves cold water and strong currents to harvest some of the world's most prized queen scallops off Kangaroo Island, adored for their purple roe and savoury taste with a hint of nutty sweetness. Adelaide-based Calabrese chef Salvatore Pepe (Pepe's Cucina) uses queen scallops to create a delicious mouthful called capesante gratinate, using a garlic, herb, and breadcrumb mix to grill on top.

When it comes to versatility, beans slap! Board the bean train with recipes like black bean brownies or linguini with white bean cream sauce.

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.

Jamie and Jimmy whip up a packed menu full of dishes for the weekend, and joining them in the cafe to lend a hand is the funny man of TV outtakes, Harry Hill.

Painted up in beautiful traditional markings, Dwayne Bannon-Harrison shares a traditional dance with Mark and Derek. Overlooking the vineyards in the late afternoon, Derek helps Liam with the brewing process and Mark taste-tests his craft for the two of them. In Berry, Raj takes the boys through his vineyard, explaining the different types of varietals on the property and the way they are able to run the property with no carbon impact.

Tareq takes the bike to meet some of the food entrepreneurs in the area who have started exciting new businesses.

Justine makes Rice Pudding with Fruit and Nut Crumble and Spaghetti Al Tonno. Daniel Wilson returns to show us how to make Crisp Kale Chips with Cashew Hummus.

Nigella uses every trick in the book to make food that's delicious and as effortless as possible. Nigella shows a speedy take on a French classic: tarragon chicken with steamed green beans - it's the work of moments and makes a perfect after work supper.

Jamie Oliver provides tips on how to choose the best and most-succulent bird for a family Christmas dinner.

Adam is joined by two award-winning guests, chef Jason Barratt and poet and comedian Anisa Nandaula, for a night of crowd-pleasing food.