Tohoku Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Japan from its frozen north, to cherry-blossomed mainland and tropical sun-soaked south. G Episode 7 It's a gorgonzola kind of day in the kitchen with Luca Ciano. Featuring elegant Italian dishes such as figs with gorgonzola, mini polentine and a refined gnocchi dish worthy of any restaurant. Variety G Ep 2 Luke visits the city of flowers, known as Dalat, where the French influence can be seen everywhere. G Paris Avant garde Paris is steeped in the traditions of haute cuisine, dating back to Louis XVI's refinement of dining conventions with his 'art of the table' at the court of Versailles. At Alain Ducasse's Le Meurice Eva eats a single oyster dressed in rhubarb in a flamboyant display reminiscent of the Sun King's food theatre. And she meets the young chefs leading a new food scene, which blends French technique with global influences, including Mory Sacko at MoSuke, and Hanz Gueco at Le Cheval d'Or. Black Sesame Tangyuan All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw. G Bedfordshire And Cambridgeshire: Shane Fourth to host this week in Bedford and Cambridgeshire is tech entrepreneur Shane. He's hoping to wow his guests with a menu that draws on his Jamaican heritage and his love of high end restaurants. Game Show Cooking Arts and Living Reality Group PG Bedfordshire And Cambridgeshire: Michaela The final night of the week sees lady of leisure Michaela attempt an Italian menu inspired by a favourite restaurant near her holiday home. Game Show Cooking Arts and Living Reality Group PG Soul In A Bowl The vibes are nourishing in The Cook Up kitchen as Adam and his guests, Young Chef of the Year Jen Kwok Lee and comedian He Huang serve up some soul in a bowl. G Cheesemakers Of Vermont When it comes to innovative American cheese makers, the state of Vermont has more than it's fair share. The foundations of the dairy industry began here in beautiful New England almost three centuries ago and by a strange coincidence the region has become the center of an exciting new revolution in artisan cheese making. Will and Ellie sample the famous cheddar and also the dairy's delicious Baylee Hazen Blue cheese and discuss the many government challenges the dairy has faced in recent years and their close bond with the local economy. Will Studd Cooking International Documentaries Westerns PG Perfectly Prepared Steaks Big Daddy Dale Talde shows how to marinate, prep and grill up the biggest and best steaks out there. From a Hanger Steak with Salsa Verde to a Ribeye with Ginger Chili Relish, he tops it all off with the father of all steaks: the Porterhouse. PG Series 1 Ep 7 With Luke's busy life it's important to find the work life balance. Devoting Sunday as a family day, he explores the outdoors and the variety of restaurants Saigon has to offer. Arriving at The Deck on the Saigon River he meets executive chef Adrian Scott and learns the techniques to his Chicken Won Ton salad. Arriving at The Racha Room, Luke and Chris cook a Thai Red Duck leg Curry overlooking the busy restaurant before Luke plates up a light salmon sashimi with galangal dressing. Finishing the night, Luke entertains his friends at a dinner party making Banh Xeo. 0.6. PG Series 1 Ep 8 Luke takes us to his top 3 traditional Pho Restaurants in Saigon and explains the differences between the styles of Pho Broth found throughout Vietnam. Luke then takes us behind the scenes at Grain, his cooking school in Saigon, where he aims to educate others on Vietnamese cooking. We get an inside look at his cooking studio classes cooking some impressive, yet simple traditional delights with pumpkin flowers, fish, prawns and his favourite Nuoc Cham sauce. Tying back into his morning ritual of Pho, he cooks a quick simple Pho Noodle recipe before ending the day at Xu bar. 0.7. PG Planet Steak Steak. Few other words in the English language have such power to make our hearts beat faster and our mouths water than sizzling slabs of beef seared over live fire. G Helani Doolah: Sop Sop, Sabee Domboi, And Marinated Fried Fish With Battered Banana The community TV guide system has no description for this program. You can help by adding the missing information: see http://www.oztivo.net/twiki/bin/view/TVGuide/HowToHelpUs. Thai Green Curry Myoto Years ago Rachael came up with the phrase 'MYOTO,' short for 'make your own takeout,' to encourage people to recreate delicious restaurant meals in their own kitchens. PG Episode 27 Nutritionist Jemma takes us to Queensland to learn about pineapple farming, and then whips up an unbelievable morning mood booster smoothie G Worth Celebrating Italians are serious about their celebrations. The food, the company, the conversation, the music, and the wine are always abundant! G Stephen Colbert And Evie Mcgee-colbert The amazing talk show host, comedian, writer and producer Stephen Colbert and his wife, Producer Evie McGee Colbert are joining Ina for a wonderful day at the barn. PG Episode 8 Get started today with a Japanese favourite that's fresh and easy. Simon shows how to get the best out of some old veggies, and Monica Mignone tops off the most decadent chocolate cake. G Winter Root vegetables come into their own during winter and Food Safari Earth explores a spicy Singaporean 'white carrot' cake made from daikon radish known as chai tow kway which is a hawker stall favourite and an easy recipe shared by Maeve's friend, home cook Helina Lee. Cabbage is another winter favourite and Maeve meets Danish chef Bente Grysbaek who shares her recipe for spidskal using sugarloaf cabbage, horseradish, salted lemon and burnt butter. The comfort of warming puddings and desserts never goes unnoticed and home cook Ulku Gani makes a deliciously healthy touch:your-heart Turkish sweet that's often referred to as "Noah's pudding" called asure with dried fruits, barley, spices and nuts. Maeve O'Meara 2018 Cooking Arts and Living 0.12. G 0/10 West Newfoundland Andy tours to the West side of Newfoundland to try his hand at cod jigging, taste uniquely-Newfoundland Vietnamese dishes and visit bees that produce some of the purest honey in the world. PG Episode 5 From the simplest of meals to more sophisticated recipes, MasterChef's Justine Schofield will inspire you to get more from your home cooking experience. Cooking Arts and Living G Soul In A Bowl The vibes are nourishing in The Cook Up kitchen as Adam and his guests, Young Chef of the Year Jen Kwok Lee and comedian He Huang serve up some soul in a bowl. G Fusion Taiwan's culinary culture has adapted from Japanese, Chinese and Euro-American palates. Eric learns how a new generation of Taiwanese chefs are exercising their birth right as natural fusion makers. PG Ishikawa Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Japan from its frozen north, to cherry-blossomed mainland and tropical sun-soaked south. G Series 1 Ep 9 Only weeks away from the grand opening, Luke takes us on a guided behind the scenes tour of his restaurant Vietnam House. The nerves have been building with the opening of Luke's dream fine dining restaurant in Saigon. Luke breaks down the barriers behind the logistics of opening a restaurant; from the kitchen to service, and finally, he welcomes us to the opening of Vietnam House. Luke, together with his team of hand-picked chefs, cook a couple of featured dishes of the new menu. 0.8. PG Series 1 Ep 10 Luke hits the ground running in Hong Kong taking us to a few of his favourite spots to eat and drink in Hong Kong. Luke explores the hustle and bustle of the busy city to show his favourite food spots. Luke visits the best spot for milk tea, a Hong Kong style breakfast Congee and Rice Noodle and he visits one of the only traditional Yum Cha style teahouses in Central Hong Kong. After exploring the traditional side of Hong Kong, Luke visits his friend who adds a modern twist to a Chinese desert using liquid nitrogen. 0.9. PG Pizza Party On The Grill It's Pizza Time. Chef Dale Talde grills up amazing pizzas for every palate including a Detroit Style Pie, a Cheddar Naan Pie with a Spiced Chick Peas and Potatoes, and gives childhood favorite French Bread Pizza a much needed upgrade. G Best Ribs Ever For the rest of us, the ultimate symbol of barbecue - and test of a grill master's mettle - is ribs. But just which rack you relish depends on where you fire up your smoker or grill. G Eric Fejo: Goose Heart & Giblet Chilli, Marinated Buffalo Satays, Prawn Fritters The community TV guide system has no description for this program. You can help by adding the missing information: see http://www.oztivo.net/twiki/bin/view/TVGuide/HowToHelpUs. Bbq Burgers With Bean Dip Sauce From her upstate kitchen, Rachael shows how to skip the drive-thru and craft the ultimate homemade burger topped with house-made barbecue sauce, American cheese, crispy bacon and a flavorful bean dip. PG Episode 28 Kathy Tsaples from Sweet Greek shares her recipe for fasolakia (Greek green beans), and Ben and Chef Kinsan make Temaki sushi. G Dinner Dance, The Dinner doesn't have to feel like you're struggling. It can be as graceful as can be, just follow Lidia's lead! PG Wendell Pierce Award-winning actor and producer Wendell Pierce is joining Ina for cooking and conversation at the barn. G Episode 9 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. G From The Water Maeve O'Meara journeys into the Top End of Australia to seek out wild barramundi with local fisherman Billy Boustead and his chef friend, legendary Darwin and Alice Springs restaurateur Jimmy Shu (Hanuman), who moved from Melbourne when he tasted magnificent 'barra' over 25 years ago. 2018 Cooking Arts and Living 0.0. PG 0/10 Halifax Andy hops on the ferry to Halifax where he goes behind a famous donair counter, samples Ghanaian comfort food and tries elevated modern twists on classic maritime dishes. PG Episode 6 From the simplest of meals to more sophisticated recipes, MasterChef's Justine Schofield will inspire you to get more from your home cooking experience. Cooking Arts and Living G Rice Is Right!, The Come on down! Tonight, the rice is right, with Young Chef of the Year Saavni Krishnan and actor Michael Logo. G Episode 5 In a vibrant exploration of textures and tastes, Will dives into the world of Indian street food chats and snacks, some of the most loved and sought after dishes in all of India. G Episode 1 Nigella introduces us to her love of Italian food through a spectacular yet simple Sicilian pasta; a mid week family feast of Tagliata - a juicy steak cut into thin slices - served with crisp, fluffy Tuscan fries. 2014 Cooking .0. PG Who Does Bulk Buy Better? As an all-out cost-of-living price war kicks-off, Costco is under pressure from supermarkets keen to undercut them. Costco Vs Supermarkets: Who Does Bulk Buy Better? examines whether you really can save cash by going cash-and-carry. Zhajiangmian All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw. G West Country: Kirstein This week's competition is in the West Country, where first to host is holiday obsessed Kirstein who's hoping to impress her guests with a hearty home cooked Grecian themed evening with big portions. Game Show Cooking Arts and Living Reality Group PG West Country: Peppe It's the second night in the West Country and the turn of social care manager Peppe. He's hoping to show his guests a night of authentic Italian hospitality and food to match. Game Show Cooking Arts and Living Reality Group PG Rice Is Right!, The Come on down! Tonight, the rice is right, with Young Chef of the Year Saavni Krishnan and actor Michael Logo. G Roquefort, Revisiting King Of The Blues Roquefort is the most significant of all blue cheeses, it's one of the world's oldest cheeses and one of the few blue cheeses still made from raw milk. To find out what's changed since his last visit to the famous village of Roquefort-sur-Soulzon, Will and Ellie catch up with the makers of Papillon Roquefort, one of the most respected and well-known export brands from the region. Another of the finest boutique Roquefort producers is Carles and Will takes Ellie into the companies iconic limestone caves to speak to Delphine Carles and sample some of her delectable blue cheeses. Will Studd Cooking International Documentaries Westerns G Fusion Taiwan's culinary culture has adapted from Japanese, Chinese and Euro-American palates. Eric learns how a new generation of Taiwanese chefs are exercising their birth right as natural fusion makers. PG