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 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 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 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 Throwback Desserts Mary pays tribute to desserts that stand the test of time and have a nod to nostalgia in every bite, from banoffee pie to icebox cake. G Cheese Please! In Italy, it's hard to find a meal without formaggio or cheese on the table. Lidia explains the culture of milk cheeses. Recipes include: chopped salad, tomato zucchini bread lasagna, beef rolls. G Seasonal Cheeses Of The Alps The Alps and Savoie are covered by snow for at least four months of the year, and cheese making here has always been a strictly seasonal affair. Will learns how the local spruce forests play an essential role in ripening the soft and the unctuous Mont D'Or, before heading to the high summer pastures where he visits a farm making the deliciously creamy Reblochon and learns how to grill it under hot coals. Then, it's on to visit one of the few remaining cheese makers still making Beaufort, the "Prince of Gruyere" and its smaller cousin, Abondance. Will Studd 2006 Cooking International Documentaries Westerns 2.6. G Hidden Hermanus Warren deepens his love of wine by venturing to Newton Johnson, the 'wine farm with a view', and drink their most popular drops matched with food pairings from their restaurant. G Monaco Back in the Principality, Luana spends a day dedicated to sharing, discovery, and generosity. PG Aland 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 Ali Mills: Magpie Goose Curry & Fried Damper Please help us keep the XML guide data flowing by donating to the community TV guide system. Use the 'Paypal Donate' button in the left-hand column of www.oztivo.net. Oils ain't Oils Maggie Beer says she wouldn't be the cook she is today without great olive oil. As an oil producer Maggie has control over her favourite product from the farm to the table and you won't be able to resist her infectious delight as she samples the first of her new season's Oil. For Simon, oils, lots of them and lots of different types, keep his kitchens running. Together he and Maggie go a long way to proving that oils just ain't oils as they demonstrate their use for flavour and texture in everything from pasta to pudding. Maggie Beer Simon Bryant 2006 Cooking Home and Garden Arts and Living 0.18. G 0/10 Episode 33 Ben is joined by wine expert Adam to cook up a perfect steak with potato gratin as they talk about the wine and produce of the Geographe region of Western Australia. G Chili Crisp Hot Wings And Moo Shu Pork Lettuce Cups Rachael makes two takeout favorites at home, starting with chili crisp hot wings marinated overnight in Shaoxing wine and smoked soy sauce. G Episode 2 Prosecco is so much more than a celebratory drink, it can be used in an array of Italian dishes to increase the flavour profiles and make them sing. Luca shares his secrets. Variety PG Poruma Aaron explores the island paradise of Poruma, a jewel at the heart of the Torres Strait where he explores the versatility of the coconut and learns how climate change is affecting the community. 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 Episode 8 Featuring Cath Collins, Gary makes Gwen's Curry Pasta Bake, a kachumber of green cucumber, green tomatoes, avocado, spring onion, coriander and curd. PG Episode 57 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 Made With Mangoes It's like staring directly at the sun - and then eating it - as host and cook Justine Schofield and chef Paul Farag join Adam to make culinary gold with the sun-shiniest of ingredients: mangoes. PG Episode 2 Kylie Kwong and Kevin La cook and dine with the family chefs from Battambang, Hai Au Lang Nuong, Temasek and Albee's Kitchen. PG Quick Quick Slow Nigella returns and this time with fabulous fast food, incredible short cuts, brilliant time saving ideas, easy, simple, delicious, breakfasts, lunches, dinners, parties, holiday meals, snacks and food on the go. Cooking Arts and Living .9. G Sicily Stanley Tucci visits Sicily. Here, Stanley tries a salty crunchy sensation, tastes the grapes grown in the region's unique soils, and reflects on Sicilian hospitality. Self Help 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 Mystical World Salvador da Bahia offers fruitful local markets, and rich Bahian cuisine. Here, Tony experiences the culinary talents of the famous Bahian artist of the kitchen - Chef Dada. G How To Be A Carioca What is a Carioca? These lovable scamps love the beach, flirting, and hanging out at restaurants and bars. Tony gives the lifestyle a try. PG Made With Mangoes It's like staring directly at the sun - and then eating it - as host and cook Justine Schofield and chef Paul Farag join Adam to make culinary gold with the sun-shiniest of ingredients: mangoes. PG Bison In this episode of Wild Game Kitchen, chef Andrew Zimmern is making two great recipes with one of his favorite proteins, bison. G Oils ain't Oils Maggie Beer says she wouldn't be the cook she is today without great olive oil. As an oil producer Maggie has control over her favourite product from the farm to the table and you won't be able to resist her infectious delight as she samples the first of her new season's Oil. For Simon, oils, lots of them and lots of different types, keep his kitchens running. Together he and Maggie go a long way to proving that oils just ain't oils as they demonstrate their use for flavour and texture in everything from pasta to pudding. Maggie Beer Simon Bryant 2006 Cooking Home and Garden Arts and Living 0.18. G 0/10