TV guide - Monday, 09/06/25
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00:00
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Rosemary Shrager is one of Britain's beloved chefs. She cooks her four greatest dishes - tuille biscuit with mango ice cream, quail breasts with chicken mousse, cod with banana, and chicken potato pie.
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00:30
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The series starts in autumnal Bordeaux. Rick arrives just in time for ceps and judges a local wine contest. He hires a 2CV for an excursion to the coast, abundant with mussels and oysters. At home, he cooks a memorable dish of steak frites with bordelaise sauce.
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01:35
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Anthony Bourdain discovers a hub of international cuisines and cultures in the New York City borough of Queens. Travelling via the No.7 train, the host dines on morcilla (blood sausage) with Sean Basinski of the Street Vendor Project in Corona, samples Chinese food in Flushing with Swet Shop Boys member Himanshu Suri, imbibes at historic Neirs Tavern (seen in GoodFellas) in Woodhaven, and eats a Tibetan dinner at Llasa Fast Food in Jackson Heights.
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02:30
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Join narrator Maya Rudolph in the Pacific Northwest and explore the best part of dining solo-not having to share any of the juicy pork steak, soba noodles, and piping hot fried chicken.
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03:00
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Two SBS favourites, Maeve O'Meara and Mark Olive, join Adam for a night of SBS 50th birthday celebrations. And what are they cooking? Special Broadcasting Suppers!
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03:30
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Adam is celebrating SBS's 50th birthday by kicking some food goals with football legend John Aloisi and food legend Shane Delia.
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04:00
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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.
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04:30
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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.
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05:00
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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.
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05:30
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The series starts in autumnal Bordeaux. Rick arrives just in time for ceps and judges a local wine contest. He hires a 2CV for an excursion to the coast, abundant with mussels and oysters. At home, he cooks a memorable dish of steak frites with bordelaise sauce.
en
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06:35
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Eggplants thrive in areas with long growing seasons and plenty of sunlight, and Jenn sees firsthand how Floating Gardens uses hydroponics for their own eggplant crop.
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07:00
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The burger will never die. Long live the burger! But the proliferation of cheap meat has thrown our environment out of balance. What does the next burger you eat look like?
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07:30
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James's journey though France leads him to the glamour of St Tropez. He starts by exploring the fantastic seafood market, then cooks sole goujons with tartare sauce.
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08:30
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Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help British families tackle food waste and save money.
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09:00
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Rosemary Shrager is one of Britain's beloved chefs. She cooks her four greatest dishes - tuille biscuit with mango ice cream, quail breasts with chicken mousse, cod with banana, and chicken potato pie.
en
|
09:30
|
The series starts in autumnal Bordeaux. Rick arrives just in time for ceps and judges a local wine contest. He hires a 2CV for an excursion to the coast, abundant with mussels and oysters. At home, he cooks a memorable dish of steak frites with bordelaise sauce.
en
|
10:35
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Jimmy harvests sea clams with local fishermen who invented an extraordinary method of farming, then heads to Blenheim's wine country and Wairau Valley as 'Key puta te Wairau'.
en
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11:30
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The show kicks off with a South American theme as Ben cooks a smoky and delicious Roast Peruvian-spiced Chicken before Tobie Puttock changes gears with his Sticky Miso Eggplant.
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12:00
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After a perfect lunch at Park Fora with Tanem Sivarile, Sara shares her delicious recipe for fish tartar with tarhana.
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12:30
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Simon gives burgers a great wrap. Nadia Fragnito returns to the kitchen with a light-as-air olive oil lemon cake, and Simon takes street food to a whole new level.
en
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13:00
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Kate's in Vietnam, the world's largest exporter of black pepper, where a global surge in demand has transformed the lives of farmers across the country. Jimmy meets a man with one of the strangest jobs in the food industry, harvesting different strains of yeast from multiple locations across the globe. Matt's looking into how they get the flavours onto our crisps. Do producers use real cheese, onion, vinegar and salt - or are these actually artificial flavours cooked up in a lab?
en
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13:30
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Don't let dietary restrictions hold you back from making tasty treats. Mary shows how to cater to food intolerances and allergies by amping up the flavour instead of using blah ingredient substitutions.
en
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14:00
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Fish is a staple on Lidia's table and she shares a simple menu for a party based around it. She turns on the grill to make shrimp spiedini, and serves seared salmon paillards with arugula salad.
en
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14:30
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Helani Doolah teaches us how to make some staple dishes that are made every day in the Torres Strait Islander community.
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15:00
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Hayden meets a friend to learn foil surfing, then gets to cooking in nature's best kitchen: the beach.
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15:30
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Another peek into Justine's trip to Shizuoka Japan is in today's show plus Capricciosa Crostata and Quinoa Porridge.
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16:00
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It's fair to say that when it comes to our national classic dishes, the French and the Brits like to do things differently.
en
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16:30
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Jamie treats his staff to a tasty Christmas dinner, with a delicious vegetable pie and ice cream for dessert.
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17:00
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It's a night of red hot fiery flavours as Adam, chef Tom Hitchcock and comedian Urvi Majumdar spice things up in The Cook Up kitchen.
en
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17:30
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Marion shares her homemade takes on favourite takeaway dishes including crispy pork belly banh mi, Thai khao soi noodle soup and sticky Chinese honey chicken. These flavour-packed recipes celebrate her Asian-Australian roots and kitchen know-how.
en
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18:00
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Dan ventures out of the city in search of an old school Hakka dumpling house. He then visits the last remaining underground roasting facility to discover the art of Chinese style roast pork.
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18:30
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Jamie's in the Greek island of Ikaria, where on average people live ten years longer than in Europe and America.
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19:30
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Travel-loving credit controller Dannica is treating her guest to a culinary round the world tour, from Italy to Mexico. She's embarking on an ambitious menu. What could possibly go wrong?
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20:00
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Ann-Marie serves up 50s glamour, crazy concoctions and posh Italian nosh. Will her fine taste be enough to win the 1000 pound prize?
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20:30
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It's a night of red hot fiery flavours as Adam, chef Tom Hitchcock and comedian Urvi Majumdar spice things up in The Cook Up kitchen.
en
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21:00
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The day has come for Hugh to harvest his first crop of home-spun honey. At River Cottage HQ, with the help of beekeeper Ken Bishop, Hugh carefully extracts a healthy 11kg of glowing golden sweetness.
en
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21:30
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Rick and Chalky enjoy a Turkish barbecue in London's East End. After contributing lamb kotfas to the fare at the Mangal Okacbasi Turkish restaurant in Dalton, Rick moves on to Hackney Marshes, where he meets various allotment holders and joins them for Sunday lunch.
en
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22:00
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The show kicks off with a South American theme as Ben cooks a smoky and delicious Roast Peruvian-spiced Chicken before Tobie Puttock changes gears with his Sticky Miso Eggplant.
en
|
22:30
|
Marion shares her homemade takes on favourite takeaway dishes including crispy pork belly banh mi, Thai khao soi noodle soup and sticky Chinese honey chicken. These flavour-packed recipes celebrate her Asian-Australian roots and kitchen know-how.
en
|
23:00
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Dan ventures out of the city in search of an old school Hakka dumpling house. He then visits the last remaining underground roasting facility to discover the art of Chinese style roast pork.
en
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23:30
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Jamie's in the Greek island of Ikaria, where on average people live ten years longer than in Europe and America.
en
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TV guide - Tuesday, 10/06/25
|
00:30
|
Travel-loving credit controller Dannica is treating her guest to a culinary round the world tour, from Italy to Mexico. She's embarking on an ambitious menu. What could possibly go wrong?
en
|
01:00
|
Ann-Marie serves up 50s glamour, crazy concoctions and posh Italian nosh. Will her fine taste be enough to win the 1000 pound prize?
en
|
01:30
|
It's a night of red hot fiery flavours as Adam, chef Tom Hitchcock and comedian Urvi Majumdar spice things up in The Cook Up kitchen.
en
|
02:00
|
The day has come for Hugh to harvest his first crop of home-spun honey. At River Cottage HQ, with the help of beekeeper Ken Bishop, Hugh carefully extracts a healthy 11kg of glowing golden sweetness.
en
|
02:30
|
Rick and Chalky enjoy a Turkish barbecue in London's East End. After contributing lamb kotfas to the fare at the Mangal Okacbasi Turkish restaurant in Dalton, Rick moves on to Hackney Marshes, where he meets various allotment holders and joins them for Sunday lunch.
en
|
03:00
|
The show kicks off with a South American theme as Ben cooks a smoky and delicious Roast Peruvian-spiced Chicken before Tobie Puttock changes gears with his Sticky Miso Eggplant.
en
|
03:30
|
Jimmy harvests sea clams with local fishermen who invented an extraordinary method of farming, then heads to Blenheim's wine country and Wairau Valley as 'Key puta te Wairau'.
en
|
04:30
|
Simon gives burgers a great wrap. Nadia Fragnito returns to the kitchen with a light-as-air olive oil lemon cake, and Simon takes street food to a whole new level.
en
|
05:00
|
Kate's in Vietnam, the world's largest exporter of black pepper, where a global surge in demand has transformed the lives of farmers across the country. Jimmy meets a man with one of the strangest jobs in the food industry, harvesting different strains of yeast from multiple locations across the globe. Matt's looking into how they get the flavours onto our crisps. Do producers use real cheese, onion, vinegar and salt - or are these actually artificial flavours cooked up in a lab?
en
|
05:30
|
Don't let dietary restrictions hold you back from making tasty treats. Mary shows how to cater to food intolerances and allergies by amping up the flavour instead of using blah ingredient substitutions.
en
|
06:00
|
Fish is a staple on Lidia's table and she shares a simple menu for a party based around it. She turns on the grill to make shrimp spiedini, and serves seared salmon paillards with arugula salad.
en
|
06:30
|
Helani Doolah teaches us how to make some staple dishes that are made every day in the Torres Strait Islander community.
en
|
07:00
|
Hayden meets a friend to learn foil surfing, then gets to cooking in nature's best kitchen: the beach.
en
|
07:30
|
Another peek into Justine's trip to Shizuoka Japan is in today's show plus Capricciosa Crostata and Quinoa Porridge.
en
|
08:00
|
It's fair to say that when it comes to our national classic dishes, the French and the Brits like to do things differently.
en
|
08:30
|
Jamie treats his staff to a tasty Christmas dinner, with a delicious vegetable pie and ice cream for dessert.
en
|
09:00
|
It's a night of red hot fiery flavours as Adam, chef Tom Hitchcock and comedian Urvi Majumdar spice things up in The Cook Up kitchen.
en
|
09:30
|
Marion shares her homemade takes on favourite takeaway dishes including crispy pork belly banh mi, Thai khao soi noodle soup and sticky Chinese honey chicken. These flavour-packed recipes celebrate her Asian-Australian roots and kitchen know-how.
en
|
10:00
|
Dan ventures out of the city in search of an old school Hakka dumpling house. He then visits the last remaining underground roasting facility to discover the art of Chinese style roast pork.
en
|
10:30
|
Jimmy is in Auckland meeting some of the incredible market gardeners and produce sellers who have put New Zealand's fresh produce on the map, and mixes it up with the godfather of fusion food.
en
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11:30
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Ben opens the show with his lovely Almond Frangipane and Apricot Tart, then gifts the keys to the kitchen to Chef Charlie Carrington who cooks his Israel Roasted Pumpkin with Red Onion. To wrap up the episode, wine expert Belinda joins Ben to match King Valley wines with his Whole Baked Brie.
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12:00
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Pati is in the magic town of Mani to learn about something sacred to the Mayans: bees and honey. She makes sweet lime roasted chicken with broccolini.
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12:30
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Simon turns up the heat today with some easy mushroom kebabs, gets on a roll making some sushi and the kofta king Coskun Uysal is in the kitchen.
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13:00
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Jimmy is in Seville, looking for the mysterious ingredient that gives marmalade its bitter tang. Kate is investigating sustainable fish. She learns that even farmed smoked salmon aren't considered fully sustainable - so what fish can we be eating with a clear conscience? Matt meets a man who is trying to turn Britain onto goat meat.
en
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13:30
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Mary's first stop on her spice-fuelled adventure is za'atar pita bread, featuring a tangy, nutty herb and spice blend originating from Western Asia and mostly made up of spice rack staples. Then, Mary pairs the smoky, sweet, Tunisian flavour of harissa perfectly with shrimp for her harissa shrimp with chickpeas.
en
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14:00
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Lidia shares two recipes that are wonderful for a buffet-style meal, her favourite way of entertaining guests. She starts with a lemony shrimp over zucchini with a tasty sauce and her favourite soups.
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14:30
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Eric Fejo tells us he is an average cook, but we think he is more than that. In this episode Eric shows us his family recipes for three amazing dishes.
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15:00
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Hayden travels to Uluru for the first time, where he cooks with local native ingredients.
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15:30
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Masterchef's Matt Sinclair joins Justine to tempt her with his Ricotta hotcake.
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16:00
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There's so much amazing food in Provence, but one special ingredient in particular garners a lot of excitement when seen on the menu, beef.
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16:30
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Jamie cooks roast chicken and roast veg for the builders renovating his flat.
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17:00
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Adam and his guests, Young Chef of the Year Luke Bourke and entrepreneur Frank Greeff harness the power of time to make food that's an overnight success.
en
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17:30
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This episode sees Mary travel to the beautiful city of Bristol. It was here that she had her first job, her son William studied at the university, and it's currently home to her granddaughter Grace.
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18:00
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Comedian Ed Byrne loves to escape to the Wicklow Mountains and hopes Anna has her hiking boots ready as they head into the hills.
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18:30
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Prue is joined by Kelly Brook and makes two delicious quiches with her husband John.
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19:30
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School admin assistant, Irum, is trying to woo her guests with an evening of classic Pakistani home cooking. Will she get the right level of heat for her guest in these authentic dishes?
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20:00
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Trainee nurse, Brilliance, is bringing a taste of Zimbabwe to Huddersfield. She plans on serving up chicken parts that her guests have never experienced before. Will it be too much?
en
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20:30
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Adam and his guests, Young Chef of the Year Luke Bourke and entrepreneur Frank Greeff harness the power of time to make food that's an overnight success.
en
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21:00
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Hugh's hens have produced almost 30 chicks over the summer, and he's looking to the young cockerels to provide the main course for a feast.
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