Coromandel Tane comes from the sea with a bag of kai moana. He pulls out a bottle of kombucha and offers it to Sachie, telling her it is made from seaweed. Sachie and Tane collect seaweed. Tane introduces Sachie to Claire Bradley, and they cook mussel fritters together while Tane casts a line out into the ocean to try his luck in getting a fish. Mussel fritters are served up. Cooking Arts and Living G Lazy Breakfasts Marcus wants to discover unique Mallorcan breakfasts and he begins his search at Mistral, the first cafe on the island to roast their own coffee. G Fire & Fat The series follows internationally renowned 'Hardcore Carnivore' Jess Pryles on a road trip across the Lone Star State, uncovering the untold stories behind Texas' greatest grillers and pitmasters. PG Khanom Wan Experience the streets of Thailand through the eyes of the sellers making some of the country's oldest and most traditional desserts. G Black Eyed Pea Biryani Chef Deborah VanTrece brings together Southern and Indian flavors with her black-eyed pea biryani. G Ep 2 In episode two, Donal joins a Muslim family who are fasting during Ramadan, explores the traditions of the Romanian Orthodox Community as he prepares a traditional Easter meal and joins in the joyous atmosphere of Diwali, the Festival of Lights, as he celebrates and feasts with a Hindu family in their home. G Under The Pump Seven weeks after opening, the new Sydney Fish Market faces its first Good Friday as fuel costs, wild weather and an auction failure threaten Easter supplies. Hong Kong One hundred years ago, there was a Dai Pai Dong, or street food stall, on every Hong Kong street corner, serving up super fast, mouthwatering, and affordable meals. But the Dai Pai Dong is now on the verge of extinction. Cooking Arts and Living G Coromandel Tane comes from the sea with a bag of kai moana. He pulls out a bottle of kombucha and offers it to Sachie, telling her it is made from seaweed. Sachie and Tane collect seaweed. Tane introduces Sachie to Claire Bradley, and they cook mussel fritters together while Tane casts a line out into the ocean to try his luck in getting a fish. Mussel fritters are served up. Cooking Arts and Living G Thailand & Malaysia Rick continues his odyssey in Thailand, where he meets up with one of his heroes, David Thompson, a man who has devoted his professional life to understanding Thai cuisine. Later, Rick takes a train South to Phuket to learn the art of creating a hot and sour tom yum goong, the culinary icon of Thailand. Finally, he visits Melaka, once the heart of the spice trade, to enjoy the delights of Nyonya cuisine. Rick Stein Cooking Travel Documentaries Educational Group PG Cuba's Savory Secrets In search of Cuba's most authentic and delicious ingredients, Gordon embraces local ingenuity as he fishes and forages his way across the island. Documentary Documentaries PG Central Ainsley is in central Malta where he starts his day exploring the beautiful ancient city of Mdina. After a tour of the city, Ainsley stops by a restaurant with an impressive history and a great view. G Lazy Breakfasts Marcus wants to discover unique Mallorcan breakfasts and he begins his search at Mistral, the first cafe on the island to roast their own coffee. G Fire & Fat The series follows internationally renowned 'Hardcore Carnivore' Jess Pryles on a road trip across the Lone Star State, uncovering the untold stories behind Texas' greatest grillers and pitmasters. PG Coromandel Tane comes from the sea with a bag of kai moana. He pulls out a bottle of kombucha and offers it to Sachie, telling her it is made from seaweed. Sachie and Tane collect seaweed. Tane introduces Sachie to Claire Bradley, and they cook mussel fritters together while Tane casts a line out into the ocean to try his luck in getting a fish. Mussel fritters are served up. Cooking Arts and Living G Black Eyed Pea Biryani Chef Deborah VanTrece brings together Southern and Indian flavors with her black-eyed pea biryani. G Ep 2 In episode two, Donal joins a Muslim family who are fasting during Ramadan, explores the traditions of the Romanian Orthodox Community as he prepares a traditional Easter meal and joins in the joyous atmosphere of Diwali, the Festival of Lights, as he celebrates and feasts with a Hindu family in their home. G Under The Pump Seven weeks after opening, the new Sydney Fish Market faces its first Good Friday as fuel costs, wild weather and an auction failure threaten Easter supplies. Thailand & Malaysia Rick continues his odyssey in Thailand, where he meets up with one of his heroes, David Thompson, a man who has devoted his professional life to understanding Thai cuisine. Later, Rick takes a train South to Phuket to learn the art of creating a hot and sour tom yum goong, the culinary icon of Thailand. Finally, he visits Melaka, once the heart of the spice trade, to enjoy the delights of Nyonya cuisine. Rick Stein Cooking Travel Documentaries Educational Group PG Cuba's Savory Secrets In search of Cuba's most authentic and delicious ingredients, Gordon embraces local ingenuity as he fishes and forages his way across the island. Documentary Documentaries PG Central Ainsley is in central Malta where he starts his day exploring the beautiful ancient city of Mdina. After a tour of the city, Ainsley stops by a restaurant with an impressive history and a great view. G New chocolatier Sammie must create a festive treat under pressure as factory trials loom. In Chelmsford, Steph races to transform the shop for Christmas. Marketing pushes a bold digital Imaginarium launch, while summer photoshoots melt stock. As challenges mount, Hotel Chocolat aims for a magical season. G Black Sesame Tangyuan All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw. G Master Of Savours: Salt The most discerning chefs transform these treasures into true culinary signatures. G Cakes, Trifle And Zombies A Panettone Trifle, a sparkly Lime & Silver Drizzle Cake, and a laugh out loud family game where everyone competes for the Best Christmas Zombie. PG Episode 2 Justine has big plans for a mountaintop picnic-but the Norwegian weather has other ideas. She takes shelter in a mountain hut instead, where she puts together a beautiful spread of open sandwiches. PG Episode 1 Kylie Kwong and Kevin La cook and dine with the family chefs from Sun Ming Parramatta, Tang Bou and Hangang as well as dropping by Kevin's Dad's much loved grocery store in Bonnyrigg. PG Episode 5 Donal Skehan is joined by chefs and special guests as they prepare some of their favourite Diwali dishes, like Sunil Ghai's Chickpea Curry and Lina Gautam's Samosas. G Bornholm Coinneach finds out about the bold, historic and Michelin-starred food of Bornholm. G Tuscany It's Autumn and this week Jamie is in Tuscany tracking down the Nonnas who hold the key to the regions hearty farmhouse cooking. In the picture-perfect Chianti countryside, he meets 88 year old cookbook queen Nonna Miriam, who teaches Jamie her all time favourite beef stew with homemade pappardelle pasta. Jamie cooks up a ragu that takes the humble spag bol to the next level and then heads for the hills where he recreates a mindblowing Jewish Italian recipe. 2018 Variety 0.5. G Olly Smith Prue hosts Olly Smith who makes bubbly Prosecco Chicken. John tries out beer making at a local brewery and then joins Prue in the kitchen to cook Hawaiian poke bowls. G North Heading to North Malta, Ainsley's adventure takes him to the Xemxija Heritage Trail, where he does some foraging. He visits an olive grove to learn how they revived the stock of indigenous olive trees. G Series 1 Ep 1 Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand. (Commissioned by SBS) (Short) (Rpt) G 0.0. G Cultural Crossroads In Casablanca No cool friend would let you skip Casablanca while on a trip to Morocco. This can't-miss port city boasts snails, traditional pastilla, and unreal tagine-you've gotta taste it all. PG