You'll want to sign your name to all three signature chicken recipes made by Adam and his guests, comedian Becky Lucas and food sensation Marion Grasby.

Natsukashii-Nostalgic Japanese. Follow Adam and his guests, chef and entrepreneur Yumi Nagaya and comedian Takashi Wakasugi, down memory lane as they make natsukashii-nostalgic Japanese food!

Salty & Sour. Chef Tom Hitchcock and comedian Urvi Majumdar join Adam to unleash the power of salty and sour food.

You won't believe how fast chef Rodney Dunn, actor Bert LaBonte and Adam can make their fast frypan favourites. Spoiler alert: it's very fast.

NSW Good Food Guide Young Chef of the Year, Shashank Achuta. and The Good Farm Shop's Scott Gooding and Adam leave nothing to chance with their recipes full of flavour packed leaves.

Gary Mehigan learns a traditional recipe from a Rajput family and tries his hand at pit cooking for the first time.

Ben visits a salmon farm in Akaroa, learns the difference between NZ King and Atlantic salmon, catches salmon and cooks it on the shoreline overlooking the harbour.

A condensed look at Rick Stein's journey from Bordeaux to Marseille during the making of Rick Stein's French Odyssey, including his favourite dishes along the route and behind-the-scenes footage of the highlights and the trials and tribulations of such an undertaking.

James pays a visit to the Michelin-starred Pre-Catalan restaurant and enjoys his favourite meal of the trip. Back home he cooks a partridge dish with artisan mushrooms.

Marion explores her Asian-Australian heritage through food, from Thai street eats to Aussie lamb, blending cultures and family traditions in a heartfelt coastal journey.

Native Welshman and globetrotting fire chef Chris 'Flamebaster' Roberts heads to Swansea for his next stop-a city which, believe it or not, he has never set foot in before!

Continuing his journey from Venice to Istanbul, Rick arrives in the Greek Peloponnese and samples memorable dishes like rooster stew, hilopites with mizithra cheese, and the best homemade moussaka he's ever had. In his Symi island kitchen he cooks galaktoboureko, Greece's all-time favourite dessert.

In Berlin, an anomaly among German metropolises, Anthony encounters an extremely accepting society, teeming with unbridled creativity, despite a grim history. Against the backdrop of Berlin Wall remnants, the host communes with musician Anton Newcombe (Brian Jonestown Massacre) for a home-cooked meal, and with electronic artist Ellen Allien over a lunch of sausage made from chicken, pigs feet and sage at Michelberger.

Chang cooks and goofs around with his friends Daniel Patterson, Claude Bosi, Sat Bains, Rene Redzepi, and Laurent Gras.

Minutes away from desert trails, mountains and limitless outdoor adventures, Andrew highlights the delicious and iconic foods of Salt Lake City. Classic dishes include a pastrami burger, steak tips with mole and Utah scones.

Andrew visits Cleveland for a taste of the city's culinary comeback. He gets nostalgic at the West Side Market, discovers new classics in a 100-year-old food hall and swings by a neighbourhood butcher.

Ben visits a salmon farm in Akaroa, learns the difference between NZ King and Atlantic salmon, catches salmon and cooks it on the shoreline overlooking the harbour.

James pays a visit to the Michelin-starred Pre-Catalan restaurant and enjoys his favourite meal of the trip. Back home he cooks a partridge dish with artisan mushrooms.

Marion explores her Asian-Australian heritage through food, from Thai street eats to Aussie lamb, blending cultures and family traditions in a heartfelt coastal journey.

Native Welshman and globetrotting fire chef Chris 'Flamebaster' Roberts heads to Swansea for his next stop-a city which, believe it or not, he has never set foot in before!

Continuing his journey from Venice to Istanbul, Rick arrives in the Greek Peloponnese and samples memorable dishes like rooster stew, hilopites with mizithra cheese, and the best homemade moussaka he's ever had. In his Symi island kitchen he cooks galaktoboureko, Greece's all-time favourite dessert.

In Berlin, an anomaly among German metropolises, Anthony encounters an extremely accepting society, teeming with unbridled creativity, despite a grim history. Against the backdrop of Berlin Wall remnants, the host communes with musician Anton Newcombe (Brian Jonestown Massacre) for a home-cooked meal, and with electronic artist Ellen Allien over a lunch of sausage made from chicken, pigs feet and sage at Michelberger.

Andrew visits Cleveland for a taste of the city's culinary comeback. He gets nostalgic at the West Side Market, discovers new classics in a 100-year-old food hall and swings by a neighbourhood butcher.

You'll want to sign your name to all three signature chicken recipes made by Adam and his guests, comedian Becky Lucas and food sensation Marion Grasby.

Natsukashii-Nostalgic Japanese. Follow Adam and his guests, chef and entrepreneur Yumi Nagaya and comedian Takashi Wakasugi, down memory lane as they make natsukashii-nostalgic Japanese food!

Salty & Sour. Chef Tom Hitchcock and comedian Urvi Majumdar join Adam to unleash the power of salty and sour food.

You won't believe how fast chef Rodney Dunn, actor Bert LaBonte and Adam can make their fast frypan favourites. Spoiler alert: it's very fast.

NSW Good Food Guide Young Chef of the Year, Shashank Achuta. and The Good Farm Shop's Scott Gooding and Adam leave nothing to chance with their recipes full of flavour packed leaves.

Gary Mehigan learns a traditional recipe from a Rajput family and tries his hand at pit cooking for the first time.

Ben visits a salmon farm in Akaroa, learns the difference between NZ King and Atlantic salmon, catches salmon and cooks it on the shoreline overlooking the harbour.

A condensed look at Rick Stein's journey from Bordeaux to Marseille during the making of Rick Stein's French Odyssey, including his favourite dishes along the route and behind-the-scenes footage of the highlights and the trials and tribulations of such an undertaking.

James pays a visit to the Michelin-starred Pre-Catalan restaurant and enjoys his favourite meal of the trip. Back home he cooks a partridge dish with artisan mushrooms.

Marion explores her Asian-Australian heritage through food, from Thai street eats to Aussie lamb, blending cultures and family traditions in a heartfelt coastal journey.

Native Welshman and globetrotting fire chef Chris 'Flamebaster' Roberts heads to Swansea for his next stop-a city which, believe it or not, he has never set foot in before!

Continuing his journey from Venice to Istanbul, Rick arrives in the Greek Peloponnese and samples memorable dishes like rooster stew, hilopites with mizithra cheese, and the best homemade moussaka he's ever had. In his Symi island kitchen he cooks galaktoboureko, Greece's all-time favourite dessert.

Andi's in Bristol to put on a party with a Caribbean flavour, to launch a community cafe at a pioneering homeless project that turns shipping containers into temporary housing.

Nadia continues her journey around Puglia and visits various Masserie, typical renewed farmhouses of the region. Each of these Masserie is built in a unique style and offers its own cuisine.

Still in Victoria, Hayden is off to the Yarra Valley to find juicy apples from Montagues before heading up the range to try his hand at trout fishing, and of course we'll be dropping into a Yarra Valley winery and looking for a place to cook something special for his friends!

Today Simon shows how to spice up a simpe salad. The vegan dad, Jack Rock, also returns with the perfect snack, spinach & feta rolls. Simon then ventures to Tasmania and visits Soyoyoy to explore fresh tofu.

Chef Nico Reynolds shares some of his signature BBQ dishes - a delicious Crushed Pork and Pineapple Burger with Shredded Slaw, a versatile Jerk Seasoning for meat or veggies and Grilled Steak Tacos with a Hot Sauce and Mild Salsa.

There are countless varieties of chillies, but in this episode, we visit a farm producing a type of chilli that is cherished by Turkish Australians. Thanh then puts his tastebuds to the test and tackles this spicy classic.

Lidia's fig tree reminds her of her time growing up in Istria, where they would grow fruit trees. She makes roasted pork loin with dried cherry sauce, then fennel and Asian pear salad.

Spencer is inspired by all the fun flavours you can bring to food with peppers. He makes salty prosciutto and Calabrian chilli-stuffed salmon pinwheels on skewers.

This classic combo from your youth gets an adult makeover and will make your mouth water. Rachael shows us her version of a creamy tomato soup and a spicy grilled cheese.

Justine's Mum Francoise is in the kitchen once again to teach us her Ox Tripe provencale. Another instalment of Japanese goodness is also on the menu, with Justine creating Matcha Crepes.

Maeve O'Meara explores the many fresh herbs and vegetables used in Lao cuisine. Lao-born Tony Inthavong introduces Maeve to the fragrant flavours of the region. Mountains of fresh herbs, lime, chilli and fermented fish sauce combine to produce fresh salads and soups, all served with the ubiquitous sticky rice. Sourina Simmalavong then makes a legendary tam mak hoong (green papaya salad), while Tony's sister Ketty shows Maeve how to make the adored parcel of sweet sticky rice, khao tom.

Nigella's conjuring up dazzling Italian food in a flash from sensational pasta to an entire effortless feast. She cooking, she's shopping, she's entertaining and sharing fabulous fast cooking tips. There's pasta pronto, linguine with a sensational raw sauce of lemon, garlic and thyme mushrooms. Then a fabulous, no stress, no effort anti pasti feast with marsala honey pears and gorgonzola.

You know what sounds great? Three sensational recipes made by Adam and his guests, creative entrepreneur Diana Nguyen, and chef Matt Golinski.

After months of prepping, foraging, and fine-tuning the menu. Analiese opens the doors to her eatery for the public. From wallaby pithivier to last-minute desserts, she pulls off an unforgettable first lunch, but not without some drama.

In the Lake District, Rick shares mutton hot pot with farmer James Rebanks. He meets an intrepid shrimp fisherman and is joined by his son Jack to cook his Mum's shepherd's pie.

Arriving at the port of Veracruz, Eva walks in the footsteps of her ancestor, Lorenzo Longoria, who arrived in this exact spot 400 years ago, just a century after the first conquistadors.

It's the final night in Cardiff and the turn of wise-cracking back cracker Pete to impress his guests with a traditional menu including some locally sourced ingredients.

Seafood may not be your first thought when you think of a city like Detroit, Michigan, but at the Belgian inspired restaurant Cadieux Cafe, Buddy tries the best bowl of steamed mussels and braised Belgian rabbit in the Midwest.

You know what sounds great? Three sensational recipes made by Adam and his guests, creative entrepreneur Diana Nguyen, and chef Matt Golinski.

Artisan and handmade farmhouse cheeses have been at the forefront of a growing consumer backlash against innocuous mass produced foods in the United States. Will travels to Northern California to find out more from those responsible for this exciting new movement and, after a tour of the Ferry Building farmers market in San Francisco, he drives north along the coast calling in on small producers who make great cheese from cow's, goat's and even ewe's milk. Will also catches up with one of the last traditional producers of Monterey Dry Jack, the oldest and most widely known of all Californian cheeses.