After flying over 9000 miles to Perth, chefs John Torode and Lisa Faulkner sample some extremely tasty snapper and meet a cute marsupial before Lisa tries making dumplings.

Luke meets his friend Tana in Brickfiels, filled with a variety of different Indian dishes. Tana escorts him to his favourite street food stalls.

Sophie helps with the cherry harvest and uses them in a favourite pastry.

This week's competition is in Leeds, where second to host is acting lecturer, Sophia, who's hoping her homage to her Mediterranean heritage will win over her guests. There are poetry performances, beatboxing and impromptu acting but will Sophia's skills in the kitchen be enough for her to claim her this week's cash?

This week's competition is in Leeds, where third to host this week is chilli paste entrepreneur Will, who is hoping his Malaysian menu and his homemade sauces will impress his guests. It's a musical night, with dodgy dancing and unusual instruments, but will this be enough to win Will the 1000 pound cash prize?

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.

With spring fast becoming summer, Hugh is tempted into installing beehives at The River Cottage HQ in order to reap the harvest of the bees' hard work.

Rick pays a memorable visit to the Channel Island of Jersey, where he goes reef fishing for sea bass, which he then grills. He also makes a consomme and enjoys a beach barbecue, before sprucing himself up for a feast at a Maderian club restaurant.

Chef Lesley Chan shows Ben his special stir-fried rice vermicelli with beef recipe.

Jimmy Doherty heads to Aotearoa to sample the finest and most surprising foods on the planet. He learns to gravity-fish and trade, heads to a women-only farm, and the oldest illegal distillery.

Simon finds deliciousness at the end of the rainbow with rainbow chard wraps on the Peninsula Fresh Organics Farm, then heads back to the kitchen to whip up a dip that tastes great with raw veggies.

Kate jumps on a plane to California to investigate why almond butter is more expensive than other nutty spreads and discovers a combination of extreme weather and global economics have made the price of almonds go completely nuts. Jimmy meanwhile journeys from Spain to Portugal to uncover the secrets of how wine is turned into fortified wine. Matt enlists the help of an innovative farmer and a team of cage fighters, to try to get to the bottom of that age old culinary problem of why slicing onions makes you cry.

Piemaking can be daunting, but Mary provides a pastry crash course with three different types of dough to make all your pie in the sky dreams come true. You can't go wrong with a classic apple pie, and Mary's recipe has a deliciously buttery, flaky crust.

Today is all about rice, and Lidia teaches viewers how to master the technique of making risotto. She also makes red onions with rice, and uses leftover risotto to make fried ones.

Marie draws on the Kimberley history of station and mission days. Marie shares with us a family recipe that takes us back to a simpler time.

Hayden's friend Amina is his guide for a wonderful food-filled tour of Western Sydney as Amina takes Hayden to some of her favourite places.

Matt Sincliar from Masterchef is making cheeseburgers and ketchup, while Justine sticks to sweets with fruit and cinnamon scrolls, and poached peaches with Raspberry Coulis.

Marcus creates a twist on a classic Sunday roast using a meat beloved by the French and Brits alike: chicken.

After preparing a hearty breakfast of yoghurt, a chilli scrambled egg wrap and Bloody Mary, Jamie and his friends gather around the TV to cheer on England at the 2002 World Cup.

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.

After flying over 9000 miles to Perth, chefs John Torode and Lisa Faulkner sample some extremely tasty snapper and meet a cute marsupial before Lisa tries making dumplings.

Jimmy learns why Clydesdale horses still rule supreme as farm workers over tractors and trucks; then heads to Te Waihora Lake Ellesmere and learns about the traditional Maori food basket.

Pancakes are the order of the day when Ben tosses his pancakes with poached berries. Next, nutritionist Jemma makes berry grape jam and macadamia nut butter toast.

Sara and chef Maksut Askar create a new interpretation of topik, a Armenian staple in Istanbul. When Sara returns to her kitchen, she cooks a green rice dish.

Simon gets pumpkin popping with flavour and whips up a delicious family favourite before heading to the Vegan Dairy. Tom Sarafian brings smiles to the kitchen with his hummus and mushroom dish.

Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Kate heads to Belfast to meet a sausage maker whose sales suffered in the wake of the recent World Health Organisation report linking processed meat to cancer. In his otherwise ordinary back garden, Paul Barnett has an extraordinary tree with no fewer than 250 separate varieties of apple on it. By what alchemy is this possible? Matt's search for the answer takes him to Kent, where experts have perfected the science of growing apples, in the process transforming an industry worth billions of pounds.

For the home or office, Mary starts with Thai-inspired soba noodle cold rolls that are make-ahead friendly, before a tasty sandwich swap: roasted mushroom flatbread with bacon and white bean spread.

Lidia shares some of her favourite chocolate desserts and one deliciously creamy risotto recipe. First, she makes a chocolate hazelnut bread parfait, then a chocolate zabaglione.

Everyone has a stew they can brag about. In this episode, Bo Carne shares his Nana's version of the good old billabong stew.

Hayden sails with his grandfather on the famous Sydney Harbour, visits the Sydney Fish Market, and creates a wonderful seafood dish.

Braising oxtail, marinating mushrooms, caramelising onions - Justine's doing all this and more today.

There is one delicious food that is adored across the world. It may have started life in South America as the humble cocoa bean, but it's the Swiss, Belgians and French, who've turned it into an ingredient we all adore.

In preparation for a night of trick-or-treating with his friends' children, Jamie makes some party food to keep the autumn chill at bay.

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.

Gary's food and wine tour of Australia takes him to Victoria and the city of Melbourne where he meets long-time friend Dannii Minogue, and Australia's number one barista for an award-winning coffee.

Margaret and Keith have big ideas for their old home's kitchen. Can Ellen handle their big expectations?

Discover the flora of Penang at the serene Tropical Spice Garden before indulging in the oyster omelette. Along the Salak River and Tegudon Tourism Village, Justine immerses herself in local culture.

IT consultant and cycling enthusiast Mark, is looking to charm his guests with his Italian themed menu. After feeling the love from his guests, will Mark be at the front of the race come the end of the week and claim the 1000 pound prize?

Marketing manager, Satty, is hoping to bowl her guests over with a Bollywood bonanza. There's a cutting comparison over the starter, some fiery back and forth over the main and some dubious dance moves but can Satty serve up a storm to claim her this week's cash?

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.

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.

Rick takes a moonlit excursion off Newlyn Bay in Cornwall to go pilchard fishing with Nick Howell. Pilchards are not popular in Britain, as they tend to come smothered in tomato sauce in tins, so Nick now calls them sardines, which have become quite fashionable among foodies.

Pancakes are the order of the day when Ben tosses his pancakes with poached berries. Next, nutritionist Jemma makes berry grape jam and macadamia nut butter toast.

Gary's food and wine tour of Australia takes him to Victoria and the city of Melbourne where he meets long-time friend Dannii Minogue, and Australia's number one barista for an award-winning coffee.

Margaret and Keith have big ideas for their old home's kitchen. Can Ellen handle their big expectations?

Discover the flora of Penang at the serene Tropical Spice Garden before indulging in the oyster omelette. Along the Salak River and Tegudon Tourism Village, Justine immerses herself in local culture.

IT consultant and cycling enthusiast Mark, is looking to charm his guests with his Italian themed menu. After feeling the love from his guests, will Mark be at the front of the race come the end of the week and claim the 1000 pound prize?

Marketing manager, Satty, is hoping to bowl her guests over with a Bollywood bonanza. There's a cutting comparison over the starter, some fiery back and forth over the main and some dubious dance moves but can Satty serve up a storm to claim her this week's cash?

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.

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.

Rick takes a moonlit excursion off Newlyn Bay in Cornwall to go pilchard fishing with Nick Howell. Pilchards are not popular in Britain, as they tend to come smothered in tomato sauce in tins, so Nick now calls them sardines, which have become quite fashionable among foodies.

Pancakes are the order of the day when Ben tosses his pancakes with poached berries. Next, nutritionist Jemma makes berry grape jam and macadamia nut butter toast.

Jimmy learns why Clydesdale horses still rule supreme as farm workers over tractors and trucks; then heads to Te Waihora Lake Ellesmere and learns about the traditional Maori food basket.

Simon gets pumpkin popping with flavour and whips up a delicious family favourite before heading to the Vegan Dairy. Tom Sarafian brings smiles to the kitchen with his hummus and mushroom dish.

Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Kate heads to Belfast to meet a sausage maker whose sales suffered in the wake of the recent World Health Organisation report linking processed meat to cancer. In his otherwise ordinary back garden, Paul Barnett has an extraordinary tree with no fewer than 250 separate varieties of apple on it. By what alchemy is this possible? Matt's search for the answer takes him to Kent, where experts have perfected the science of growing apples, in the process transforming an industry worth billions of pounds.

For the home or office, Mary starts with Thai-inspired soba noodle cold rolls that are make-ahead friendly, before a tasty sandwich swap: roasted mushroom flatbread with bacon and white bean spread.

Lidia shares some of her favourite chocolate desserts and one deliciously creamy risotto recipe. First, she makes a chocolate hazelnut bread parfait, then a chocolate zabaglione.

Everyone has a stew they can brag about. In this episode, Bo Carne shares his Nana's version of the good old billabong stew.

Hayden sails with his grandfather on the famous Sydney Harbour, visits the Sydney Fish Market, and creates a wonderful seafood dish.

Braising oxtail, marinating mushrooms, caramelising onions - Justine's doing all this and more today.

There is one delicious food that is adored across the world. It may have started life in South America as the humble cocoa bean, but it's the Swiss, Belgians and French, who've turned it into an ingredient we all adore.

In preparation for a night of trick-or-treating with his friends' children, Jamie makes some party food to keep the autumn chill at bay.

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.

Gary's food and wine tour of Australia takes him to Victoria and the city of Melbourne where he meets long-time friend Dannii Minogue, and Australia's number one barista for an award-winning coffee.

Margaret and Keith have big ideas for their old home's kitchen. Can Ellen handle their big expectations?

Discover the flora of Penang at the serene Tropical Spice Garden before indulging in the oyster omelette. Along the Salak River and Tegudon Tourism Village, Justine immerses herself in local culture.

Simon gets pumpkin popping with flavour and whips up a delicious family favourite before heading to the Vegan Dairy. Tom Sarafian brings smiles to the kitchen with his hummus and mushroom dish.

Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Kate heads to Belfast to meet a sausage maker whose sales suffered in the wake of the recent World Health Organisation report linking processed meat to cancer. In his otherwise ordinary back garden, Paul Barnett has an extraordinary tree with no fewer than 250 separate varieties of apple on it. By what alchemy is this possible? Matt's search for the answer takes him to Kent, where experts have perfected the science of growing apples, in the process transforming an industry worth billions of pounds.

Nearly a km long, the Isemarkt in Hamburg is one of the most significant bi-weekly markets the city can boost. 200 stalls full of fruit, bread, vegetables, fish, baked products and the best bonbons in town can be found under the U-Bahn viaduct.

The diversity and richness of Slovenia is perfectly represented at the central market of Ljubljana. Here bakeries, family dairies and meat stalls offer the Carniola sausage or the Kraski prsut.

Ina has long dreamt of meeting incredible award-winning actress Julianna Margulies who's coming to East Hampton for amazing conversation, epic cooking and a sprinkling of the unexpected.