TV guide - Monday, 05/05/25
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00:00
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Like beer and wine, cheese is a fermented product. This is the revealing story of the battle between good and evil microbes in the making of some of the world's most desirable cheeses.
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01:00
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James ventures to the city of Lyon, known as the gastronomic capital of France, to explore the two sides of the culinary scene. In his own kitchen, James shows us how to make creme brulee.
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02:00
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Paula is back in Tennessee where she sees her own skillet being forged, rides a cable car in the Smoky mountains, learns the art of making the perfect cornbread and tastes moonshine.
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02:30
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David's celebration of authentic Thai cuisine is represented in his greatest dishes; orange curry and yam pak, fruit and vegetable salad, and his mother's hard sauce.
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03:00
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Tony travels to Nashville, Tennessee. This is Tony's first proper trip to the Music City, and he'll learn why it's one the nation's fastest growing cities. Like any city with massive growth, the food scene in Nashville has also taken off.
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04:00
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Ben hundreds hits Bonnie's, Aunts Et Uncles, Gage and Tollner, and searches for the best pizza in Brooklyn.
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04:30
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Adam, culinary pro Marion Grasby and comedy pro Becky Lucas have three delicious recipes for one pan spicy beef night on The Cook Up!
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05:00
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It's a sizzling night on The Cook Up as Adam and his hotshot guests, chef Duncan Welgemoed and actor Jillian Nguyen, make some sensational sizzling food.
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05:30
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Talk about a deliciously difficult decision: Adam and his guests, ice cream expert Terri Mercieca and cookie CEO Brooke Bellamy must choose between cookies or cream.
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06:00
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Adam and his guests, globally acclaimed food writer Emiko Davies and hatted chef Alessandro Pavoni put the 'fun' in 'fungi' with a night of mouth-watering mushroom recipes.
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06:30
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Jung Eun Chae from Chae restaurant and Ukrainian chef Ivegen Klopotenko are in the kitchen with Adam, cooking with fermented ingredients.
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07:00
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James ventures to the city of Lyon, known as the gastronomic capital of France, to explore the two sides of the culinary scene. In his own kitchen, James shows us how to make creme brulee.
en
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08:00
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Paula is back in Tennessee where she sees her own skillet being forged, rides a cable car in the Smoky mountains, learns the art of making the perfect cornbread and tastes moonshine.
en
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08:30
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David's celebration of authentic Thai cuisine is represented in his greatest dishes; orange curry and yam pak, fruit and vegetable salad, and his mother's hard sauce.
en
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09:00
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Rick is on home turf when he visits the Tintagel area in Cornwall. Here, legend has it, the ruined castle atop the craggy, untamed cliffs is what remains of King Arthur's Camelot. But Rick's attention is fixed firmly on the ground where the local new potatoes are free of pollution and full of flavour.
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09:30
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In the Clovelly area of North Devon, Rick goes fishing for herring with Steve Perham, whose family have been fishermen for over 200 years. All that fresh sea air gives them a hearty appetite, so Rick fries the herring in wholemeal flour.
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10:00
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To wrap up the season, Helen serves up a feast of flavours! On the menu are her sticky, finger-licking pork ribs paired with a refreshing Asian crunch salad, followed by beef ravioli and a fluffy ricotta loaf bursting with lemon and blackberries.
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10:30
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Giada De Laurentiis heads to Palm Springs with her daughter and boyfriend, where she creates a poolside al fresco feast with pasta, make-your-own flank steak hoagies and almond butter brownies.
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11:00
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Like beer and wine, cheese is a fermented product. This is the revealing story of the battle between good and evil microbes in the making of some of the world's most desirable cheeses.
en
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12:00
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Jimmy Shu takes Adam on a guided tour of Darwin's street food markets where vendors cook and sell the most authentic food you can get outside of Asia.
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12:30
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Andrew visits Philadelphia and reveals its status as a cultural crossroads by making stops at Mexican, Indonesian and Israeli restaurants. Finally, a trip to Philadelphia isn't complete without visiting the oldest Italian restaurant in America.
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13:00
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Nutritionist Jemma takes us to Queensland to learn about pineapple farming, and then whips up an unbelievable morning mood-booster smoothie.
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13:30
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Luca Ciano is back with a focus on one of the most common key ingredients in Italian cooking, garlic. From crostini to pasta to a delicate cod dish, it enhances the flavour in every recipe.
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14:00
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Simon shows us his recipe for dal that is to die for, gives the secret to perfect chippies, and makes an impressive apple and rhubarb crumble with a tea-infused twist.
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14:30
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Jimmy Doherty, Kate Quilton and Matt Tebbutt continue their global quest to answer those nagging questions about the food we eat. In this episode, they discover if the myth about there being wasps inside fresh figs is true. They also question how ostrich meat can be red if it's from a bird. Also, Kate's mission to give up added sugar reveals some shocking truths.
en
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15:00
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The teams must prove that barbecue can be eaten anytime, not just for lunch or dinner. Team captains Bobby Flay, Michael Symon and Eddie Jackson mentor their pitmasters as they attempt to show the judges just how delicious and versatile barbecue can be.
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16:00
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Chilli Crab, Singapore noodles with turtle, bunyjman, lea and liji liji shell in a soya chilli sauce: Every kriol cook boasts about his or her 'Chilli Crab', and Brian Bin Saaban is no exception.
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16:30
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Michael shows us a spin on the way spaghetti can be served by making it into a pie that is a slice of heaven. Thrown together with some grilled Radicchio, this meal is sure to satisfy any dinner party.
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17:00
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Justine cooks Fennel and Salami Panzanella Salad and takes a trip to New Caledonia for Mahi Mahi with Sticky Citrus Sauce.
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17:30
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Having cooked with salt marsh lamb for years, Marcus decides to venture out to the Romney Marshes to meet shepherd Chris and his flock. Here he learns what gives this lamb its delicate flavour.
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18:00
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Jamie teaches Sarah and Andre, American students studying at the University of London, how to prepare traditional British food. Recipes include fish and chips, and minted mushy peas.
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18:30
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Set your timer because Adam and his guests, comedian Urvi Majumdar and chef Tom Hitchcock are making their best 20 minute chicken dishes.
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19:00
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Marion explores family traditions, from Mama Noi's spring rolls to homemade miso and Korean beef stew, celebrating the way food connects generations and cultures.
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19:30
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Icons like the Sydney Harbour Bridge and the Sydney Opera House are famous throughout the world. But what are Australia's iconic dishes? What are some dishes we all agree are pretty tops? In this episode, we won't just be exploring iconic dishes - we'll be meeting iconic people too. But the big challenge? What one iconic dish can Adam and Poh make, that sums up the sapphire city?
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20:00
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It's autumn and this week Jamie is in Tuscany tracking down the nonnas who hold the key to the region's hearty farmhouse cooking.
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21:00
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This week's competition is in and around Liverpool, where the first to host is 42 year old construction director, David.
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21:30
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It's night two the Competition in Liverpool and the turn of stand-up comedian Sarah to host and she's opted for an evening of her hearty soul food.
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22:00
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Set your timer because Adam and his guests, comedian Urvi Majumdar and chef Tom Hitchcock are making their best 20 minute chicken dishes.
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22:30
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It is summer at River Cottage. The livestock and vegetables are thriving and Michael Michaud comes over to check Hugh's vegetable garden's progress, and also admire his promised ham. He is especially pleased with Hugh's tomatillo and the two enjoy a sunny lunch of home-made mayonnaise and vegetable crudites straight from the garden.
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23:00
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The historic city of Toulouse is famous for its meaty sausages, and Rick can't resist cooking Toulouse sausage languedocienne. At the Victor Hugo Market, fresh fish from the Mediterranean inspires Rick to make the classic pissaladiere, a Nicoise onion tart with anchovies and black olives.
en
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23:30
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Jimmy Shu takes Adam on a guided tour of Darwin's street food markets where vendors cook and sell the most authentic food you can get outside of Asia.
en
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TV guide - Tuesday, 06/05/25
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00:00
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Marion explores family traditions, from Mama Noi's spring rolls to homemade miso and Korean beef stew, celebrating the way food connects generations and cultures.
en
|
00:30
|
Icons like the Sydney Harbour Bridge and the Sydney Opera House are famous throughout the world. But what are Australia's iconic dishes? What are some dishes we all agree are pretty tops? In this episode, we won't just be exploring iconic dishes - we'll be meeting iconic people too. But the big challenge? What one iconic dish can Adam and Poh make, that sums up the sapphire city?
en
|
01:00
|
It's autumn and this week Jamie is in Tuscany tracking down the nonnas who hold the key to the region's hearty farmhouse cooking.
en
|
02:00
|
This week's competition is in and around Liverpool, where the first to host is 42 year old construction director, David.
en
|
02:30
|
It's night two the Competition in Liverpool and the turn of stand-up comedian Sarah to host and she's opted for an evening of her hearty soul food.
en
|
03:00
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Set your timer because Adam and his guests, comedian Urvi Majumdar and chef Tom Hitchcock are making their best 20 minute chicken dishes.
en
|
03:30
|
It is summer at River Cottage. The livestock and vegetables are thriving and Michael Michaud comes over to check Hugh's vegetable garden's progress, and also admire his promised ham. He is especially pleased with Hugh's tomatillo and the two enjoy a sunny lunch of home-made mayonnaise and vegetable crudites straight from the garden.
en
|
04:00
|
The historic city of Toulouse is famous for its meaty sausages, and Rick can't resist cooking Toulouse sausage languedocienne. At the Victor Hugo Market, fresh fish from the Mediterranean inspires Rick to make the classic pissaladiere, a Nicoise onion tart with anchovies and black olives.
en
|
04:30
|
Andrew visits Philadelphia and reveals its status as a cultural crossroads by making stops at Mexican, Indonesian and Israeli restaurants. Finally, a trip to Philadelphia isn't complete without visiting the oldest Italian restaurant in America.
en
|
05:00
|
Nutritionist Jemma takes us to Queensland to learn about pineapple farming, and then whips up an unbelievable morning mood-booster smoothie.
en
|
05:30
|
Luca Ciano is back with a focus on one of the most common key ingredients in Italian cooking, garlic. From crostini to pasta to a delicate cod dish, it enhances the flavour in every recipe.
en
|
06:00
|
Simon shows us his recipe for dal that is to die for, gives the secret to perfect chippies, and makes an impressive apple and rhubarb crumble with a tea-infused twist.
en
|
06:30
|
Jimmy Doherty, Kate Quilton and Matt Tebbutt continue their global quest to answer those nagging questions about the food we eat. In this episode, they discover if the myth about there being wasps inside fresh figs is true. They also question how ostrich meat can be red if it's from a bird. Also, Kate's mission to give up added sugar reveals some shocking truths.
en
|
07:00
|
The teams must prove that barbecue can be eaten anytime, not just for lunch or dinner. Team captains Bobby Flay, Michael Symon and Eddie Jackson mentor their pitmasters as they attempt to show the judges just how delicious and versatile barbecue can be.
en
|
08:00
|
Chilli Crab, Singapore noodles with turtle, bunyjman, lea and liji liji shell in a soya chilli sauce: Every kriol cook boasts about his or her 'Chilli Crab', and Brian Bin Saaban is no exception.
en
|
08:30
|
Michael shows us a spin on the way spaghetti can be served by making it into a pie that is a slice of heaven. Thrown together with some grilled Radicchio, this meal is sure to satisfy any dinner party.
en
|
09:00
|
Justine cooks Fennel and Salami Panzanella Salad and takes a trip to New Caledonia for Mahi Mahi with Sticky Citrus Sauce.
en
|
09:30
|
Having cooked with salt marsh lamb for years, Marcus decides to venture out to the Romney Marshes to meet shepherd Chris and his flock. Here he learns what gives this lamb its delicate flavour.
en
|
10:00
|
Jamie teaches Sarah and Andre, American students studying at the University of London, how to prepare traditional British food. Recipes include fish and chips, and minted mushy peas.
en
|
10:30
|
Set your timer because Adam and his guests, comedian Urvi Majumdar and chef Tom Hitchcock are making their best 20 minute chicken dishes.
en
|
11:00
|
Marion explores family traditions, from Mama Noi's spring rolls to homemade miso and Korean beef stew, celebrating the way food connects generations and cultures.
en
|
11:30
|
Icons like the Sydney Harbour Bridge and the Sydney Opera House are famous throughout the world. But what are Australia's iconic dishes? What are some dishes we all agree are pretty tops? In this episode, we won't just be exploring iconic dishes - we'll be meeting iconic people too. But the big challenge? What one iconic dish can Adam and Poh make, that sums up the sapphire city?
en
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12:00
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Adam continues exploration of Asian street foods in Darwin. He meets visits a young passionate Vietnamese foodie called Minh at his cafe Three Mothers.
en
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12:30
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Andrew heads to Charleston, SC, and his first order of business is paying a visit to the queen of soul food. Then, he chows down on Gullah cuisine, a favourite among locals, and indulges in fresh seafood.
en
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13:00
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Kathy Tsaples from Sweet Greek shares her recipe for fasolakia (Greek green beans), and Ben and chef Kinsan make temaki sushi.
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13:30
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Prosecco is so much more than a celebratory drink, it can be used in an array of Italian dishes to increase the flavour profiles and make them sing. Luca shares his secrets of how to cook with prosecco and makes a light salmon pasta, a gorgeous black risotto and ends with a sparkling prosecco dessert.
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14:00
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Spice up the evening with a powerful sichuan and chilli tofu, and learn the secrets to vegetarian kebabs with special guest Walleed Rasheed. Pair roast cauliflower soup with some secret ingredients.
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14:30
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Jimmy Doherty, Kate Quilton and Matt Tebbutt aswer these questions: Is there any goodness left in canned tomatoes, or should people stick with fresh product? What part of the pig makes chewy sweets so chewy? Also, how do probiotics work in our gut?
en
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15:00
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The competitors face a challenge full of unexpected twists - and proteins. The teams go fishing and attempt to prove they can handle delicate seafood just as well as meat. Team captains Bobby Flay, Michael Symon and Eddie Jackson feel the pressure to perform and mentor their teams to claim the winning spot.
en
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16:00
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Ali & Mitch travel with Mark north of Broome to a popular fishing spot. They make Spicy Joombood Patties with Chillie & Raw Skippy (fish) with lemon, chilli, garlic, soya & vinegar Sashimi.
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16:30
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When all else fails, make a roast! Michael adds some kraut and cider to crown his pork roast with veggies that gives a perfect balance to a homecooked meal.
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17:00
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Justine's Crispy Salmon Fingers with Sweet Potato Chips are just a treat. Neha Sen is here and she's making Red Lentil Dal with Pineapple Chutney. Justine impresses again with Celeriac and Walnut-topped Gratin with Duck.
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17:30
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Interested in diversifying his cooking at the small holding, Marcus decides to build a smoker. But first, he needs something to smoke in it.
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18:00
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Jamie teaches members of the London police force how to prepare spicy foods, including cellophane noodle salad, monkfish, and mango lassi.
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18:30
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What pasta recipes do Adam and his guests, pastry prince Adriano Zumbo and comedy queen Alex Ward, come back to again and again? Find out as they make their forever pastas.
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19:00
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Sandra is confident with her abilities in the kitchen but wants to surprise her sister Kendra, who is the consummate host, with pro tips from Curtis.
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19:30
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Taking inspiration from the recipes he grew up with Donal shares some firm family favourites that would be a hit in any household.
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