It's the final day of Fruit week competition and it's all to play for as the three chefs return to Monday's key ingredient: apples.

Jimmy Doherty wants to know why so much of the bacon you find in supermarkets originates in Denmark. He heads over to the Nordic kingdom to visit one of the largest pork abattoirs in Europe, which operates 24 hours a day. Intrepid traveller and top taster Kate Quilton is in Italy meeting the makers of mozzarella. What is the liquid that mozzarella balls are bobbing in? In Italy's Campania region, she learns the ancient techniques used to produce the cheese. They're served as a delicacy in French restaurants, but Matt Tebbutt asks can you snack on the snails in your garden? Matt finds out how our common garden snails can go from potentially poisonous pests to delicious delicacies.

Gary begins his South African adventure, meeting his best friend and fellow musician Eliot Kennedy in Franschhoek.

The Service Station's Head Lifestyle Buyer, Tracy, gets her hands dirty as she meets ceramicist Mary, who has been supplying the farm shop for 20 years.

For their next adventure Out West, the Hairy Bikers are taking an emotional trip down memory lane as they explore Dave's home county of Lancashire.

The first winner of MasterChef Julie Goodwin and comedian extraordinaire Aaron Chen are in the kitchen with Adam to whip up their favourite soup recipes.

All good things have to come to an end. To go out with a bang and to celebrate four fabulous years, Maggie and Simon are cooking for a party, to thank everyone who has helped make the show.

It's the final day of Fruit week competition and it's all to play for as the three chefs return to Monday's key ingredient: apples.

Jimmy Doherty wants to know why so much of the bacon you find in supermarkets originates in Denmark. He heads over to the Nordic kingdom to visit one of the largest pork abattoirs in Europe, which operates 24 hours a day. Intrepid traveller and top taster Kate Quilton is in Italy meeting the makers of mozzarella. What is the liquid that mozzarella balls are bobbing in? In Italy's Campania region, she learns the ancient techniques used to produce the cheese. They're served as a delicacy in French restaurants, but Matt Tebbutt asks can you snack on the snails in your garden? Matt finds out how our common garden snails can go from potentially poisonous pests to delicious delicacies.

Elena is in the kitchen cooking up a delicious crispy eggplant dish. Khanh shows us his Thai-style pumpkin soup, followed by a gluten-free focaccia for all the gluten-sensitive bread lovers.

Guy hunts rabbit with chef Daniel Airo-Farula, while Maeve visits Stefano Manfredi on the Central Coast where he has planted a vegetable garden full of Italian produce ready for a classic minestrone. In Melbourne, Adelina Pulford shows Guy how to make the silkiest creamy panna cotta with prosecco, while Italian expatriate Aldo Cozzi and his coffee roaster Geroge Sabados explain the rules of enjoying good Italian coffee.

Alcohol is not just a fun meal pairing, it's also a super flavourful ingredient to cook with! Mary shakes things up with Wine Can Chicken. For another boozy meal, try Mary's Roast Pork with Red Wine Grape Sauce, using a dry red to complement the garlic and grainy mustard marinade.

Founded in 1594, Mocorito is a quiet, colourful colonial town known for one of Sinaloa's most beloved recipes - a slow-simmered pork dish called chilorio. Pati visits the home of Victoria Gonzalez, a cook known for having one of the best chilorio recipes in town.

Enthused by a visit to an artisan ice-cream maker in Avignon, Michel creates a simple but spectacular strawberry ice-cream Bombe Alaska. Then Michel invites his in-laws over for a feast of calf's tongue with sauce gribiche.

Jimmy visits the bustling Rapid Creek markets and it's abuzz with activity from the produce growers, food stalls, and locals doing their weekly shop. After the markets Jimmy heads south to Humpty Doo, 40km from Darwin to meet Muy Keav.

Tareq starts the next leg of his journey by visiting Sydvestjylland-a unique area in Denmark filled with endless contrasts.

The kitchen moves to New Caladonia for Banana Fritters with Vanilla Honey and Coconut. Then back to Melbourne for Mushroom and Silverbeet Fillo Slice and Trish McKenzie returns to make Peanut Butter Energy Bars.

Nigella Lawson cooks up breakfast at all hours from her everyday boiled egg favourite to dishes that will wow brunch guests like raspberry and oatmeal swirls. Nigella is making a fabulous crunchy chocolate peanut granola and cheese cakelets with strawberry sauce for a leisurely breakfast with the kids. Then she's whipping up a fantastic back from the party midnight feast of bacon and tomato hash.

It's high summer and the season's underway for Dorset's carnivals and regattas. Never one to miss an opportunity for trade, Hugh teams up with Lyme Regis fisherman John Wason to catch, cook and flog John's favourite fruit of the sea: whelks.

Singer-songwriter Emma Donovan and chef Ben Devlin join Adam to get creative with dishes using dough.

Gary begins his South African adventure, meeting his best friend and fellow musician Eliot Kennedy in Franschhoek.

Jimmy Doherty wants to know why so much of the bacon you find in supermarkets originates in Denmark. He heads over to the Nordic kingdom to visit one of the largest pork abattoirs in Europe, which operates 24 hours a day. Intrepid traveller and top taster Kate Quilton is in Italy meeting the makers of mozzarella. What is the liquid that mozzarella balls are bobbing in? In Italy's Campania region, she learns the ancient techniques used to produce the cheese. They're served as a delicacy in French restaurants, but Matt Tebbutt asks can you snack on the snails in your garden? Matt finds out how our common garden snails can go from potentially poisonous pests to delicious delicacies.

Elena is in the kitchen cooking up a delicious crispy eggplant dish. Khanh shows us his Thai-style pumpkin soup, followed by a gluten-free focaccia for all the gluten-sensitive bread lovers.

Guy hunts rabbit with chef Daniel Airo-Farula, while Maeve visits Stefano Manfredi on the Central Coast where he has planted a vegetable garden full of Italian produce ready for a classic minestrone. In Melbourne, Adelina Pulford shows Guy how to make the silkiest creamy panna cotta with prosecco, while Italian expatriate Aldo Cozzi and his coffee roaster Geroge Sabados explain the rules of enjoying good Italian coffee.

Alcohol is not just a fun meal pairing, it's also a super flavourful ingredient to cook with! Mary shakes things up with Wine Can Chicken. For another boozy meal, try Mary's Roast Pork with Red Wine Grape Sauce, using a dry red to complement the garlic and grainy mustard marinade.

Chefs Antonio Carluccio and Gennaro Contaldo tour Italy to discover how their home country's culture has changed since they left more than 40 years ago, and how this has affected the way the population eats. Beginning in Emilia Romagna, the home of prosciutto and parmesan cheese, the pair have Sunday lunch with a traditional family, before meeting a group of career women in Bologna who do not cook at home any more.

Chefs Antonio Carluccio and Gennaro Contaldo tour Campania, where they learn how poverty in the area created Italy's best-loved dishes and made the region rich. The duo visit Gennaro's home town Minori to get a lesson in pasta-making from his great aunt, then head to Naples, where they discover the humble beginnings of pizza, and conclude their journey on the Amalfi Coast, an area that gave birth to a new style of food.

Ferragosto is a summer feast that Italians have celebrated at the peak of summer for over 2000 years. It's a family food ritual that sits all of Italy down at the table to eat and drink as one, and in this episode Silvia hosts her Italian friends and prepares an amazing 3 course feast of incredible seafood, a traditional neapolitan ragu and an irresitable homemade affogato.

Kirsten unveils a show-stopping chocolate lollipop creation that's sure to impress. Also featured are her tasty and playful jam biscuits, velvety white chocolate and ginger fudge, and apple and cinnamon twists loaded with golden chocolate.

There are few people who can resist a sweet treat. Especially when it's an authentic, Italian offering. From biscotti to an espresso swirl cake, Silvia's twist on classic recipes are sure to delight.

Palisa visits two well-known Byron-based chefs to explore the idea of combining traditional cooking methods with the use of the local ingredients. Ben Devlin of Pipit restaurant experiments with the Thai concept of fish sauce, making a variety of unusual garums. Jason Saxby adapts traditional Italian recipes by using local Australian ingredients. Palisa and Jason engage in a cook-off, each making their version of kangaroo tartare: one Italian style, one Thai style.

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.

Billy and Dom cross Costa Rica from its Northern Pacific coast to the capital San Jose. They learn the culinary secrets of Nicoya, one of the world's five blues zones, where the diet is considered one of the reasons that people live very long and healthy lives. They head into the jungle where they are put to work on a coffee plantation and discover why Costa Rica is the largest exporter of the world's pineapples.

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.

Tony explores the other Hawaii, the one that those millions of tourists don't see when they descend on the islands every year. He meets with travel writer and novelist Paul Theroux and chef Andrew Le of Pig and the Lady in Honolulu.

World traveller and noted food vlogger, Mark Wiens searches for the roots of Singapore's fast-growing fine dining scene as well as the island's famed street food.

Andrew explores the bountiful larder of the Scottish Highlands, from lean, flavourful Highland beef and sweet, buttery shellfish to handheld meat pies and smoked salmon.

Chefs Antonio Carluccio and Gennaro Contaldo tour Italy to discover how their home country's culture has changed since they left more than 40 years ago, and how this has affected the way the population eats. Beginning in Emilia Romagna, the home of prosciutto and parmesan cheese, the pair have Sunday lunch with a traditional family, before meeting a group of career women in Bologna who do not cook at home any more.

Chefs Antonio Carluccio and Gennaro Contaldo tour Campania, where they learn how poverty in the area created Italy's best-loved dishes and made the region rich. The duo visit Gennaro's home town Minori to get a lesson in pasta-making from his great aunt, then head to Naples, where they discover the humble beginnings of pizza, and conclude their journey on the Amalfi Coast, an area that gave birth to a new style of food.

Ferragosto is a summer feast that Italians have celebrated at the peak of summer for over 2000 years. It's a family food ritual that sits all of Italy down at the table to eat and drink as one, and in this episode Silvia hosts her Italian friends and prepares an amazing 3 course feast of incredible seafood, a traditional neapolitan ragu and an irresitable homemade affogato.

Kirsten unveils a show-stopping chocolate lollipop creation that's sure to impress. Also featured are her tasty and playful jam biscuits, velvety white chocolate and ginger fudge, and apple and cinnamon twists loaded with golden chocolate.

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.

Tony explores the other Hawaii, the one that those millions of tourists don't see when they descend on the islands every year. He meets with travel writer and novelist Paul Theroux and chef Andrew Le of Pig and the Lady in Honolulu.

World traveller and noted food vlogger, Mark Wiens searches for the roots of Singapore's fast-growing fine dining scene as well as the island's famed street food.

Andrew explores the bountiful larder of the Scottish Highlands, from lean, flavourful Highland beef and sweet, buttery shellfish to handheld meat pies and smoked salmon.

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.

Billy and Dom cross Costa Rica from its Northern Pacific coast to the capital San Jose. They learn the culinary secrets of Nicoya, one of the world's five blues zones, where the diet is considered one of the reasons that people live very long and healthy lives. They head into the jungle where they are put to work on a coffee plantation and discover why Costa Rica is the largest exporter of the world's pineapples.

There are few people who can resist a sweet treat. Especially when it's an authentic, Italian offering. From biscotti to an espresso swirl cake, Silvia's twist on classic recipes are sure to delight.

Palisa visits two well-known Byron-based chefs to explore the idea of combining traditional cooking methods with the use of the local ingredients. Ben Devlin of Pipit restaurant experiments with the Thai concept of fish sauce, making a variety of unusual garums. Jason Saxby adapts traditional Italian recipes by using local Australian ingredients. Palisa and Jason engage in a cook-off, each making their version of kangaroo tartare: one Italian style, one Thai style.

Chefs Antonio Carluccio and Gennaro Contaldo tour Italy to discover how their home country's culture has changed since they left more than 40 years ago, and how this has affected the way the population eats. Beginning in Emilia Romagna, the home of prosciutto and parmesan cheese, the pair have Sunday lunch with a traditional family, before meeting a group of career women in Bologna who do not cook at home any more.

Chefs Antonio Carluccio and Gennaro Contaldo tour Campania, where they learn how poverty in the area created Italy's best-loved dishes and made the region rich. The duo visit Gennaro's home town Minori to get a lesson in pasta-making from his great aunt, then head to Naples, where they discover the humble beginnings of pizza, and conclude their journey on the Amalfi Coast, an area that gave birth to a new style of food.

Ferragosto is a summer feast that Italians have celebrated at the peak of summer for over 2000 years. It's a family food ritual that sits all of Italy down at the table to eat and drink as one, and in this episode Silvia hosts her Italian friends and prepares an amazing 3 course feast of incredible seafood, a traditional neapolitan ragu and an irresitable homemade affogato.

Kirsten unveils a show-stopping chocolate lollipop creation that's sure to impress. Also featured are her tasty and playful jam biscuits, velvety white chocolate and ginger fudge, and apple and cinnamon twists loaded with golden chocolate.

There are few people who can resist a sweet treat. Especially when it's an authentic, Italian offering. From biscotti to an espresso swirl cake, Silvia's twist on classic recipes are sure to delight.

World traveller and noted food vlogger, Mark Wiens searches for the roots of Singapore's fast-growing fine dining scene as well as the island's famed street food.

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.

Billy and Dom cross Costa Rica from its Northern Pacific coast to the capital San Jose. They learn the culinary secrets of Nicoya, one of the world's five blues zones, where the diet is considered one of the reasons that people live very long and healthy lives. They head into the jungle where they are put to work on a coffee plantation and discover why Costa Rica is the largest exporter of the world's pineapples.

John meets proprietor and chef Ciaran at this classic Dublin pub. He learns about the role of the pub in Dublin and Irish life, and the colourful history of this pub.

John visits this beautiful 800-year-old country estate with its own organic farm and restored 17th-century gardens. He meets the restaurant chef, Niall, who shows him round the gardens, where they pick veg and herbs from which Niall prepares a gourmet salad for John to taste.

Italian home cooks learn from a young age that resourcefulness in the kitchen can save the day, and the bank. The art of breathing fresh new life into leftovers is one of the most valuable things Silvia's mother ever taught her in the kitchen. To prove it, she cooks beautiful zucchini pasta.

Transform your table into a show-stopper with Kirsten's chocolate creations, from an exquisite, gluten-free orange cake to irresistible caramel ice cream sandwiches.

It's now the final weeks before the restaurant must open, and the trainees are being put through their paces in the newly completed restaurant kitchen. There are problems of all sorts to overcome.