Andrew heads to Pittsburgh where new restaurants are building on old culinary traditions. He tries a vegan twist on pierogies, checks out the newest wave of local chef talent, and indulges in classic dishes from Spain.

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.

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.

Andrew heads to Pittsburgh where new restaurants are building on old culinary traditions. He tries a vegan twist on pierogies, checks out the newest wave of local chef talent, and indulges in classic dishes from Spain.

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!

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.

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.