Plot Chickens, The The humble chicken is here to stay! Mary keeps it fresh with new recipes for her most-asked-for protein, and simplifies its daunting carve. G Episode 3 Justine laces up her boots for a hike up the spectacular Torghatten Mountain, where the views are nothing short of breathtaking. G Breaking The Cut In Austin, Jess visits Leroy and Lewis Barbecue, where lesser-known cuts like top blade are given the spotlight. G Chillies & Grapes Tom is in Italy's Deep South, discovering the secrets behind beloved Calabrian chillies and Puglia's grapes, before cooking up delicious dishes that celebrate them. PG Episode 2 Poh goes behind the scenes of Malaysian food culture-cooking a multi-course almond-forward dinner for the Australian High Commissioner. PG Portugal To France: Stuffed Like A Pig Visiting his boss's family farm, Tony helps slaughter and feast on a pig the family has been fattening all year. G Highland Grub Beginning in Glasgow, Tony experiences the heart-clogging glory of deep-fried pizza, deep-fried mars bars, and deep-fried pickled eggs! PG Fruity Bakes The Salopian Inn's Karena Armstrong and award-winning entertainer Eddie Perfect are in the kitchen with Adam, making their favourite fruity bakes. G Snapper A mild, white-fleshed fish, red snapper is universally beloved and readily available anywhere. In this episode, chef Andrew Zimmern makes two different dishes with red snapper. G Fishing The Adriatic With Uncle Emilio Lidia fell in love with the sea growing up near the Adriatic's beautiful rocky beaches. Fishing trips with Uncle Emilio were always a lot of hard work, but definitely worth the delicious reward. PG Massif Central And The Auvergne The plateau of the Massif Central and Auvergne is famous for its six benchmark AOC French cheeses. Will explores the differences between three semi-hard varieties and visits a disused railway tunnel where cheeses are matured. Will Studd Cooking International Documentaries Westerns G Cape Town Spice Warren has dedicated the entire episode to diving into a specific style of South African cooking known as 'Cape Malay'. he'll eat amazing, spiced lamb and will be cooking a comforting chicken curry. G Albenga Albenga reveals a different side of the Riviera, one deeply rooted in agriculture and the land. PG Finland South Coast 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. Cooking Arts and Living 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. Favourite Things It's the last week of Autumn and Maggie and Simon are indulging as they showcase a few of their favourite things. Maggie takes us crabbing with her grandchildren and shows us from sea to pot why these blue crabs are a favourite. Simon's favourite is chilli which he sources with the help of two Malaysian chefs and combines with crabs in a Tom Yum. Maggie and Simon then reveal their favourite food and beverage combinations. Maggie Beer Simon Bryant 2006 Cooking Home and Garden Arts and Living 0.16. G 0/10 Episode 31 Ben makes Carolina Reaper chilli sauce, and resident nutritionist Jemma makes a healthy fish and chips dish for a great dinner alternative. G Stuffed Tomatoes And Olive Leaf Pasta Rachael brings a taste of Italy to Upstate New York with her Stuffed Tomatoes and Olive Leaf Pasta. PG Sydney Fish Market Hayden has a day out at the Sydney Fish Market-cooking BBQ dishes with king prawns and mullet and dropping in on an old friend at the Sydney Seafood School. G Badu Starting his journey in the Western Islands of the Torres Strait, Aaron Fa'aoso meets an old friend. As well as warriors, sailors, and fishermen, the island of Badu is also home to some amazing cooks. PG Episode 26 Ben O'Donoghue whips up a crowd favourite, sticky date puddings, then is joined by Georgia Barnes to make guilt-free carrot cake. G Episode 6 Featuring Lance Rosen, Gary focuses on robust, satisfying dishes with shaved Scotch fillet, grilled Cyprus style haloumi and asparagus with dukkah, and a roasted beetroot salad with fetta dressing. PG Fruity Bakes The Salopian Inn's Karena Armstrong and award-winning entertainer Eddie Perfect are in the kitchen with Adam, making their favourite fruity bakes. G Curd's The Word Bean curd, that is! AKA tofu. AKA the most common meat-sub for the veg-heads out there. There's nothing common about Mary's new takes on tofu. G What's For Dinner? Every culture has their way of asking, 'What's for Dinner?' Lidia inspires shows some of her easy favourites - a flavourful arborio rice, antipasto rice salad, sauteed chicken, and mushroom gratinate. G Washed Rind Cheeses Of France There is nothing like the strong seductive smell of washed rind cheeses to bring back evocative memories of a visit to France. Will travels to the misty Vosges Mountains of Alsace, the green undulating countryside of Normandy and the pretty village of Epoisse in Burgundy to look at four benchmark monastic cheeses. These are Munster, Pont L'eveque, Livarot and Epoisse. These luscious stinky cheeses have a long history and until recently were threatened with extinction. Their growing popularity today is largely due to the vision and hard work of a few very passionate family owned dairies. Will Studd 2006 Cooking International Documentaries Westerns 2.7. G Wine Country Warren heads to the Cape Winelands, where he tastes a variety of local wines, then cooks up bobotie, a rustic dish of curried meat topped with savoury custard, and a traditional milk tart. Chiavari A former medieval town, Chiavari invites visitors to slow down, wander, and connect with its people. PG Kiruna, Sweden Tareq arrives in Kiruna, over 200km north of the Arctic Circle. With the weather getting down to -30C, this does not deter the locals from being outside for sport and food preparation. Cooking Arts and Living PG Robbie Mills: Baked Marinated Magpie Goose, Blachan, Braised Kangaroo Steaks With Asparagus Mushroom 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. Rubbish Fish Thanks to the European and Asian influences on Australian culture we are all increasingly appreciating the food value of fish that fishermen once called "Rubbish Fish". Cape Jervis fisherman, Alan Robertson supplies our Cook and Chef with Gummy shark and Eagle Ray, the catch you might have once thrown back, and Maggie and Simon show us why these cheaper fillets are worth a second look. Maggie then takes on a bigger challenge as she tries to convince Simon that Carp, a fish still fighting for a wider market, makes a great feed. Maggie Beer Simon Bryant 2006 Cooking Home and Garden Arts and Living 0.17. G 0/10 Episode 32 Ben kicks this episode off with a breakfast extravaganza, cooking up his twice baked souffle and silky smooth hollandaise sauce. G Between The Buns S'mac Dogs Rachael kicks off summer with a fun and indulgent meal that will get everyone running to the table. PG Episode 1 Luca Ciano is back with a focus on one of the most common key ingredients in Italian cooking, garlic. From crostini to pasta to a delicate cod dish, it enhances the flavour in every recipe. Variety G Npa Homecoming Aaron returns home to his old stomping ground, the Northern Peninsula Area at the tip of Cape York. 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 Episode 7 Featuring Dilruk Jayasinha, Gary prepares an ube iced latte, a rich beef rendang, Malay achar vegetable pickle, and spicy slow cooked lamb shoulder with harissa. PG Episode 56 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 Not Your Normal Salad Tennis player Priscilla Hon and YouTuber Ann Reardon join Adam to make the case for salad. But not your normal salad. These are cool salads. G Festive Feast For her Festive Feast, Eva is serving up a succulent Five Spice Roast Duck with next-level. Spicy Hasselback Roast Potatoes and Eva's Chilli Garlic Sprouts will convert even the biggest sprout-avoider. PG Weekend Warriors Mary Berry's joined by famous friends who need culinary help-Mel Giedroyc, Jordan North, Anton Du Beke, Lorraine Kelly, AJ Odudu & Michael Ball-to show them how easy cooking can be. G South Wales Joe Swash and Suzanne Mulholland visit Port Talbot to help a family swap their unhealthy 'beige buffet' for fresh, home-cooked meals and reignite dad Adam's lost love for cooking. PG Food Tastes Better With Sand Between Your Toes In the Caribbean paradise of St. Martin, Tony eats a healthy Rastafarian meal with a freedom fighter, helps prepare grub for a food caravan, and discovers foodstuffs not available in America. G No Beads, No Bourbon Street In New Orleans, Louisiana, Tony catches a Bayou alligator, cools off with a world-famous snow cone and eats jambalaya with a dancing chef. PG Not Your Normal Salad Tennis player Priscilla Hon and YouTuber Ann Reardon join Adam to make the case for salad. But not your normal salad. These are cool salads. G Antelope It's antelope day on Wild Game Kitchen and chef Andrew Zimmern is preparing two very different dishes. G Rubbish Fish Thanks to the European and Asian influences on Australian culture we are all increasingly appreciating the food value of fish that fishermen once called "Rubbish Fish". Cape Jervis fisherman, Alan Robertson supplies our Cook and Chef with Gummy shark and Eagle Ray, the catch you might have once thrown back, and Maggie and Simon show us why these cheaper fillets are worth a second look. Maggie then takes on a bigger challenge as she tries to convince Simon that Carp, a fish still fighting for a wider market, makes a great feed. Maggie Beer Simon Bryant 2006 Cooking Home and Garden Arts and Living 0.17. G 0/10