As Chefs Rob and Craig continue their culinary inspiration tour they land at Poggio Foco, a winery and farm in Maremma, Tuscany.

Jet Tila cooks up two noodle soups that are near and dear to his heart. He serves up a Quick Beef Pho, where he takes shortcuts to make a flavourful broth.

Kicking off this week is business woman and Queen of Etiquette Rebecca who's going all out to impress her guests with a sophisticated dinner party full of fancy high end food.

Today we're in Cambridge and it's the turn of employee benefits manager and all round party girl Kate. She's confident her Italian inspired menu will impress her guests and help bag her the grand.

Noodles for one, anyone? Adam and his guests, Lilly Wright from Flying Chillies in Ballarat and comedian Sasha Perera share their solo noodle go-tos.

The weather's cooler, the ugg boots are on, and the fires are roaring. Before the winter blues hit, why not cheer up with some chocolate. The good news is: Maggie and Simon show you how to use chocolate in ways that aren't all that bad for you, and believe it or not, Simon teams it with rabbit. What's better to start a program about chocolate than dessert, especially when they're desserts like Simon's chocolate espresso pots and Maggie's chocolate, almond and prune slab.

It is the day of the Seafood Restaurant staff barbecue, where cooks, cleaners, and waiters get together on the beach for a really good time. Rick cooks a suitably special dish: spicy seafood curry.

Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese.

Ben heads to Gary's Meat for some kangaroo fillets to turn into his iconic dish, black pepper kangaroo. He then brings together a beautiful brinjal, before creating the French classic, a croque-madame.

Maeve explores the sweet power of onions with Spanish chef Pablo Tordesillas Garcia and discovers the delights of a Catalonian favourite - chargrilled baby leeks with romesco sauce. Sicilian-Australian chef Rosa Mitchell recalls a symphony of recipes from her heritage in her Melbourne restaurant, Rosa's Canteen, and shares her version of caponata - a sweet-sour vegetable dish that epitomises what the Italians refer to as 'agrodolce'.

Last-minute guests equals no time to freak out and cancel and Mary's minimal-effort menu will impress in a flash.

As they travel through Mexico's vast state of Sonora, Pati gets inspired by the bold flavours and raw ingredients and decides to cook a meal for her television production crew. They stop at a beautiful pecan hacienda just outside of Hermosillo where Pati prepares her take on a true Sonoran feast. Cooking on a rustic outdoor grill she makes caldo de queso, grilled asparagus, and chicken covered in pecan sauce.

Lorna ventures to Dullstroom to track down the freshest trout, with a spot of flyfishing along the way. She is joined by travel blogger and Mpumalanga local Dineo Maduna.

Derek heads to Cambray Cheese in what he says is a town named after him: Nannup! He tries black garlic in Osmington, and teaches local kids some busking tips before watching a local dive.

Tareq visit the rich, unique culture of the sami and skis out in the vast impressive wilderness where he tries net-fishing under the thick ice.

We stopover in New Caledonia for Prawn Flambe and learn how to make a Cacao Ricotta Mouse. Guillaume Brahimi is back with a delicious Grilled Sirloin Steak with Bernaise Sauce and Roasted Kipflers.

Nigella cooks sumptuous roast seafood for famished friends after work, a steaming bowl of pasta with salami for ravenous kids, and her soothing 'mother's praised' chicken, a decadent chocolate peanut butter cheesecake for the hungry hordes, and a restorative Thai chicken noodle soup.

The beautiful British summer-time sees Jamie getting a thorough soaking as he picks the beans in his garden.

Noodles for one, anyone? Adam and his guests, Lilly Wright from Flying Chillies in Ballarat and comedian Sasha Perera share their solo noodle go-tos.

In the third of this new six-part crafty cooking series, Nadiya shares comforting Cook Once Eat Twice recipes that not only spread joy at the weekend, but also ease the strain during the coming week.

Rachael demonstrates how easy it is to make flavorful Manilla Clams that can serve two people, a group of four, or even a large gathering of twenty guests.

Hugh's gunning to win this flavourful cooking competition, with a fantastically filling partridge, dried pear and spelt dinner as well as a simple, classy pud of tea soaked dried apricots, and mascarpone! But his cooking rivals on dried fruit week have equally cunning culinary creations up their cheffy sleeves.

Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick cook porridge? Plus: the trouble with draught Prosecco.

Ben serves Kinsan, the Japanese food master from Wasshoi, a delicious spice-crusted salmon. Then, Ben makes baking at home look easy with his stone-ground rustic white loaf.

Maeve delves into the intricate and specialised realm of preserved and fermented vegetables and fruit from around the world. She meets preserving supremo Pietro Demaio on his Mornington Peninsula farm to learn the key rules of preserving eggplant. Then, it's a visit to the Blue Mountains where apple cider vinegar is distilled by German-born Claudia Kindler, and used by chef Martin Boetz in his recipe for a crunchy, creamy 'gurkensalat'.

Mary is road trip ready with recipes that are snackable, packable and won't make a mess of your car or clothing.

Pati is inspired by Sonora, Mexico's 'northern flavours' where the hot, arid desert lends itself to hearty but simple recipes. In her kitchen, she makes pork chops and corn, chile and cheese tamales. In Sonora, she visits a traditional hacienda and gets a true taste of Sonoran ranch food including tamales and enchiladas.

Lorna ventures to Graaff-Reinett to learn about South Africa's famed Karoo lamb, where she is taught by chef Gordon Wright.

Derek learns how to make beetroot pasta, goes cattle herding on a four-wheeler and even heads country on a real hunt in the bush for indigenous bloodroot with a father and son.

Tareq Taylor returns to his home turf to see what has happened and what the future might bring to the new Nordic cuisine.

Justine shows how to make the most delicious Brussell Sprout Gratin. Her Whole Pears in Pastry with Cacao Super Spread look sublime and Josh Niland comes by to make Salt and Vinegar Parsnips.

Nigella has an armoury of short cut recipes to ensure there is no waiting around. Super-fast roast lamb with rosemary and port, rapid roastini and show-stopping, instant orange and blackberry trifle are perfect for a fast, fabulous after-work dinner with friends.

Jamie pulls up some of his first onions of the year and makes a crisp and fresh cheese and onion salad. The red onions he uses in an onion and potato al forno with tender roast pork.

It's a guaranteed flavour sensation as drag legend Art Simone, chef Jerry Mai and Adam cook food that's fast, fab and fruity.

Jason goes back to the roots of Dubai as he explores diverse Dubai Creek, where he cooks up some sensational dishes with spices including a Filipino prawn Kare-kare and a spiced sticky toffee pudding.

Jamie Oliver begins his Italian escape on the island of Sicily where he tours the city of Palermo in search of the best local cuisine.

Sachie meets Kirsten Fox (an ex-lawyer turned food entrepreneur) at Riverside Kitchen. They wander the market and select key ingredients for the cook. They get on bikes and cycle through the Christchurch Earthquake Red Zone, stopping to forage a few things to go with a dish they are about to cook.

It's night three and the turn of TikTok-Ker Josh to host his first ever dinner party. But after throwing up all over the table last night, will he be on his best behaviour in his own home? Hell no!

Hoping to curry favour with his guests tonight is mushroom farm manager Mark, who attempts to grab the grand by dishing up an authentic Indian banquet.

It's a guaranteed flavour sensation as drag legend Art Simone, chef Jerry Mai and Adam cook food that's fast, fab and fruity.

When Simon returned to Adelaide after studying to be a chef, he had a whole new appreciation for the Adelaide Hills. As a youngster he'd tear around the hills on his motorbike, as a chef he marvelled at the quality and range of produce to be found just 10 minutes from the city. In this episode, he catches up with a Hills bee farmer to source a special honey for a creme brulee. Maggie's journey into the hills takes her to a property called Nirvana. Yes, it's heavenly, and so are the chestnuts she collects to make a delicious and surprisingly simple ravioli.

Rick is in Australia, which he first visited in the 1960s. Thirty years ago, the country's cuisine was nothing to write home about. But over the years, he has seen an enormous change.

Jason goes back to the roots of Dubai as he explores diverse Dubai Creek, where he cooks up some sensational dishes with spices including a Filipino prawn Kare-kare and a spiced sticky toffee pudding.

Jamie Oliver begins his Italian escape on the island of Sicily where he tours the city of Palermo in search of the best local cuisine.

Sachie meets Kirsten Fox (an ex-lawyer turned food entrepreneur) at Riverside Kitchen. They wander the market and select key ingredients for the cook. They get on bikes and cycle through the Christchurch Earthquake Red Zone, stopping to forage a few things to go with a dish they are about to cook.

It's night three and the turn of TikTok-Ker Josh to host his first ever dinner party. But after throwing up all over the table last night, will he be on his best behaviour in his own home? Hell no!

Hoping to curry favour with his guests tonight is mushroom farm manager Mark, who attempts to grab the grand by dishing up an authentic Indian banquet.

Rick is in Australia, which he first visited in the 1960s. Thirty years ago, the country's cuisine was nothing to write home about. But over the years, he has seen an enormous change.

When Simon returned to Adelaide after studying to be a chef, he had a whole new appreciation for the Adelaide Hills. As a youngster he'd tear around the hills on his motorbike, as a chef he marvelled at the quality and range of produce to be found just 10 minutes from the city. In this episode, he catches up with a Hills bee farmer to source a special honey for a creme brulee. Maggie's journey into the hills takes her to a property called Nirvana. Yes, it's heavenly, and so are the chestnuts she collects to make a delicious and surprisingly simple ravioli.

Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick cook porridge? Plus: the trouble with draught Prosecco.

Ben serves Kinsan, the Japanese food master from Wasshoi, a delicious spice-crusted salmon. Then, Ben makes baking at home look easy with his stone-ground rustic white loaf.

Maeve delves into the intricate and specialised realm of preserved and fermented vegetables and fruit from around the world. She meets preserving supremo Pietro Demaio on his Mornington Peninsula farm to learn the key rules of preserving eggplant. Then, it's a visit to the Blue Mountains where apple cider vinegar is distilled by German-born Claudia Kindler, and used by chef Martin Boetz in his recipe for a crunchy, creamy 'gurkensalat'.

Mary is road trip ready with recipes that are snackable, packable and won't make a mess of your car or clothing.

Pati is inspired by Sonora, Mexico's 'northern flavours' where the hot, arid desert lends itself to hearty but simple recipes. In her kitchen, she makes pork chops and corn, chile and cheese tamales. In Sonora, she visits a traditional hacienda and gets a true taste of Sonoran ranch food including tamales and enchiladas.

Lorna ventures to Graaff-Reinett to learn about South Africa's famed Karoo lamb, where she is taught by chef Gordon Wright.

Derek learns how to make beetroot pasta, goes cattle herding on a four-wheeler and even heads country on a real hunt in the bush for indigenous bloodroot with a father and son.

Tareq Taylor returns to his home turf to see what has happened and what the future might bring to the new Nordic cuisine.

Justine shows how to make the most delicious Brussell Sprout Gratin. Her Whole Pears in Pastry with Cacao Super Spread look sublime and Josh Niland comes by to make Salt and Vinegar Parsnips.

Nigella has an armoury of short cut recipes to ensure there is no waiting around. Super-fast roast lamb with rosemary and port, rapid roastini and show-stopping, instant orange and blackberry trifle are perfect for a fast, fabulous after-work dinner with friends.

Jamie pulls up some of his first onions of the year and makes a crisp and fresh cheese and onion salad. The red onions he uses in an onion and potato al forno with tender roast pork.

It's a guaranteed flavour sensation as drag legend Art Simone, chef Jerry Mai and Adam cook food that's fast, fab and fruity.

Jason goes back to the roots of Dubai as he explores diverse Dubai Creek, where he cooks up some sensational dishes with spices including a Filipino prawn Kare-kare and a spiced sticky toffee pudding.

It's time to add zest to your cooking life, with Hugh's captivating cooking competition. He goes head to head with two other chefs to see who can make the best dish using three main ingredients. Today, one of those main ingredients is citrus fruit.

Jimmy investigates the supermarkets' stringent criteria for the perfect vegetable. Matt takes on the ultimate tea-break challenge.

Ben takes a mozzarella masterclass, then whips up a fresh buttermilk and burnt onion iceberg salad.

Maeve O'Meara celebrates the surprisingly abundant produce of winter across the most heart-warming recipes from around the world. She explores a spicy Singaporean white carrot cake made from daikon radish, known as chai tow kway. Kale is hailed as a superfood, but the Portuguese have been eating it for centuries as part of a delicious warm salad using finely sliced kale, toasted cornbread crumbs and pine nuts.

Nothing says comfort food like casserole and Mary's got a variation for any time of the day, even breakfast and dessert.

Pati is in the magic town of Mani to learn about something sacred to the Mayans-bees and honey. A cooperative of women who protect the endangered Melipona, a stingless bee native to Yucatan, invites her to join in a Mayan energy cleansing ritual and make sweet lime roasted chicken with broccolini.

Lorna travels to the beautiful town of Paternoster to sample some flavours. Foraging expert Loubie Rauch advises Lorna on ways to incorporate these unique ingredients in the meal she prepares.

Today, Derek is on the hunt for pork, to find some orchard raised free-range eggs, and investigates a very special Lemon Myrtle herb. He also talks culture with Noongar man Joe Northover.

Tareq Taylor puts on his hiking boots and explores the pilgrim trail of west Sweden. This episode will include outdoor cooking, foraging and beaver safari.

Justine has a great line up in store with Roasted Lamb Rack with Nicoise Gratin and a Two-pea Naan Tartine. Later on Trish McKenzie bakes some beautiful Raspberry Chocolate Chip Cupcakes.

Nigella Lawson conjures up more dazzling dishes from the heart of the home, finding inspiration anywhere and everywhere with delicious results. Recipes include the fabulously kitsch grasshopper pie - the brainchild of a night sat in front of the telly, and an easy, elegant, spatchcocked poussin with baby leaf salad and sourdough croutons - a treat for two from travels in San Francisco.

Purple, white and gold carrots, pink and white striped beetroots. The garden throws up a multicoloured feast of beautiful carrots and beets that form the basis of Jamie's recipes.

It's Easy Entertaining and designer Jamie Durie and chef Annie Smithers join Adam for The Provincial French Picnic.

Nadiya Hussain has always been fascinated by America, home to more immigrants than any other country, and with some of the most vibrant food on the planet.

Head lifestyle buyer Tracey Clowes, has a resourceful plan to turn the sheared sheep fleece on the service station's own farm, High Chapel, into a product for the farm shop.