Cheesy Twists There isn't much in life that can't be improved with cheese, and these chefs take that to heart by taking classic cheesy dishes and twisting them beyond your imagination. PG Funky Fusion America's diverse mix of cultures is reflected in our food and in our love to mash it up to create new and delicious dishes. PG Everyday - Fruit Hugh takes river cottage back to the nation, demonstrating that the RC philosophy has a relevance and a use for everyone on a daily basis. Outdoors Documentary Documentaries G Jc's Chicken And Pork Adobo With Eggs JC serves up his Filipino national dish sharing a touching tale of his Lola grandmother's culinary influence. Hear how he uses the DISH structure to help him talk about the food. G Tokyo Britain's favourite baker, Paul Hollywood, is setting out on a 3-week road trip across Japan to learn all he can about this extraordinary country through its food. PG Lemon Chilli Chicken With Turmeric Rice Alimah Bilda showcases the cuisine of her homeland and the recipes from her family while sharing her memories of the Cocos (Keeling) Islands and the abundance of flavours that come with it. PG Series 2 Ep 6 Cornish King Crab is on the menu for Rick tonight as he heads out of Newquay to catch and cook this tasty crustacean. 1.5. PG Series 2 Ep 7 Rick boards the ferry in Penzance to take him to The Isles of Scilly, a group of islands which were once part of Cornwall. 1.6. PG Date Night Menu Richo's cooking for love. Or at least for someone you hope won't ghost you tomorrow. A guaranteed crowd-pleaser menu designed to impress, seduce, and secure a second date. PG Fishing Around Host Nornie Bero is celebrating NAIDOC Week with a feast, and she's gathered proud Malyangapa Barkindji woman BARKAA and proud Kamilaroi man Matty Mills for a spot of fishing around! G Auntie's Cooking On the menu for NAIDOC Week: Auntie's cooking, courtesy of host Nornie Bero and her guests, award-winning Yolgnu rapper Baker Boy and proud Gamilaroi woman and journalist Brooke Boney. G Mob Feasts Tonight, proud Arrernte actor Sherry-Lee Watson, Nagarrindjeri comedian Kevin Kropinyeri and NAIDOC Week host Nornie Bero are making a masterful mob feast. G Tropical Traditions Captivating comedian Jay Wymarra and bestselling author Samantha Martin AKA Bush Tukka Woman join NAIDOC Week host Nornie Bero to share their tasty tropical traditions. G With A Cuppa Bushfood legend Rayleen Brown and stand-up sensation Andy Saunders join host Nornie Bero for a NAIDOC Week afternoon tea celebration. G Cheesy Twists There isn't much in life that can't be improved with cheese, and these chefs take that to heart by taking classic cheesy dishes and twisting them beyond your imagination. PG Funky Fusion America's diverse mix of cultures is reflected in our food and in our love to mash it up to create new and delicious dishes. PG Everyday - Fruit Hugh takes river cottage back to the nation, demonstrating that the RC philosophy has a relevance and a use for everyone on a daily basis. Outdoors Documentary Documentaries G Jc's Chicken And Pork Adobo With Eggs JC serves up his Filipino national dish sharing a touching tale of his Lola grandmother's culinary influence. Hear how he uses the DISH structure to help him talk about the food. G Date Night Menu Richo's cooking for love. Or at least for someone you hope won't ghost you tomorrow. A guaranteed crowd-pleaser menu designed to impress, seduce, and secure a second date. PG Vancouver Adam Liaw kicks off his North American journey in Vancouver, exploring Canada's multicultural food and sporting culture. He makes Canadian poutine at Granville Island Market, discovers contemporary First Nations cuisine at Salmon 'n' Bannock, and joins Vancouver Whitecaps fans on match day at Canada's most heated football rivalry. G Tokyo Britain's favourite baker, Paul Hollywood, is setting out on a 3-week road trip across Japan to learn all he can about this extraordinary country through its food. PG Lemon Chilli Chicken With Turmeric Rice Alimah Bilda showcases the cuisine of her homeland and the recipes from her family while sharing her memories of the Cocos (Keeling) Islands and the abundance of flavours that come with it. PG It's Cold Outside Si and Dave cook dishes for when the temperature drops and the weather calls for sugar and spice and good hearty cooking. This means oxtail soup with herby dumplings, a vegetarian chestnut and mushroom pie and a new take on an old favourite, treacle sponge. 2017 Self Help 0.10. G Series 1 Ep 1 Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures. 0.0. G What's The Secret Sauce? In his curry crusade, Hudson learns about the different spices and ingredients that constitutes an authentic Indian curry. He discovers elevated renditions of curries from burgers to curry fish heads. PG Hokkaido 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 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. Foraged In the boreal forest, Jenn learns about the cultural significance of foraging in Indigenous culture and how different plants can be stored and used in both teas and food. G Lloyd Pigram: Pork Adobo & Boab Custard With Bush Passionfruit Topping Lloyd draws on his Philipino heritage and his Auntie's recipe for this locally loved dish with a humble bush fruit Boab to make a custard with a bush passionfruit topping. 0.5. G Soy Meat Asian Tacos Rachael prepares a flavorful Korean-style taco with a spicy, soy-based recipe that perfectly combines salty and sweet ingredients. PG Episode 16 Ben and Chef Leslie Chan make vegetable spring rolls, honey baked soy chicken wings, and a chocolate mousse with berries. G Update The Classics Lidia loves tradition, but also values creativity and the two combined can create something delicious! G Old World Charms Of The Athenian Table Diane visits the kitchen of 90-year-old Eirini Pournara, who makes an Athenian classic of poached fish and vegetables with homemade mayonnaise, and a special meatloaf. G Northern Delights - Ioannina Diane visits the daughter of Holocaust survivors for a tour of Thessaloniki's Jewish past. Hella cooks up a few of her family's Sephardic recipes, including Huevos Haminados (slowly boiled spiced eggs) and Merenza Assada (grilled eggplant with meatballs in tomato sauce). Then Diane visits a local restaurant for a demo and taste of yet another old Jewish dish, Keftikas de Nogada (meatballs with walnut sauce). G Staples Maeve seeks out the deeply satisfying carbohydrates at the heart of many of the great dishes of the world. In this episode Indian, Italian, Lebanese and Cuban recipes are the stars. Acclaimed Indian chef, Ajoy Joshi (Nilgiri's, Tellicherry) shares his recipe for the textural delight that is gossamer thin Indian dosa with spicy potato, sambhar and dal. Melbourne's new favourite chef and pasta genius Alberto Fava (Tipo 00) transforms durum wheat into silky pasta shaped into little ahats' called cappellacci, filled with pumpkin and a drop of seductive bergamot oil. Charming Lebanese chef, Emma Sofy (Emma's Snack Bar) shares her tried and true recipe for Mujaddara, a Middle Eastern staple that takes rice and lentils to new heights, with pink pickled radish, sweet dark fried onions and a fresh garlicky cabbage salad. And celebrated chef, Danielle Alvarez (Fred's) recalls her Cuban heritage with a magnificent cake made from corn, guava and coconut cooked in banana leaves. Maeve O'Meara 2017 Cooking Arts and Living 0.1. G 0/10 Pumpkins In Illinois Capri learns about the history of pumpkins in Illinois at The Great Highwood Pumpkin Festival, and takes in a bit of fun, carving a pumpkin and tasting some pumpkin delicacies. PG Episode 6 Today, Gabriel Gate is inspired by Brittany's coastal bounty with Poached Oysters, with potatoes and a delicate chive sauce. PG World Cup Dinners Tonight, Adam asks football presenters David Basheer and Claudio Fabiano for their World Cup dinners, and they certainly deliver! G Real Time Flex This episode is all about flexibility, bold, fast, flavour-packed meals that fit around you. Whether you're cooking for one, feeding a few, or throwing it all in a pan at the last minute. G Ep 2 Chef Guillaume Brahimi explores the 3rd and 4th arrondissements of Paris to meet some legends of the city's food scene. Guillaume visits Marche des Enfants Rouges, the oldest covered market in Paris serving an abundance of international cuisine. He samples the famous falafel that locals wait for hours to order, and he tries the best ice cream in France. This episode is all about delicious perfection. G Los Angeles Los Angeles is a city built on stories, and Adam Liaw explores how the city's healthy outdoor lifestyle has influenced the way Angelenos eat. From joining one of the USA's most popular run clubs Venice Beach to discovering California-style pizza and Thai-inspired smash burgers, he uncovers how LA reinvents global traditions. G Colours Of Creativity Pati dives into Mexico City's creativity, from giant Day of the Dead art to delicate papel picado. PG Episode 19 Today's brand new Come Dine With Me Professionals heads to Cardiff where Mexican taco restaurant, La Pantera get the competition going with co-owner Sam and head chef Gary dishing up a mixture of mackerel and Welsh lamb in their trademark tacos. PG World Cup Dinners Tonight, Adam asks football presenters David Basheer and Claudio Fabiano for their World Cup dinners, and they certainly deliver! G Spain - Traditional Galician Cheese Galicia is known as 'Green Spain' and its high rainfall and mild maritime are perfect for dairy farming. Home to over a million cows, this beautiful region is well known for its mysterious Celtic past and the pilgrim city of Santiago de Compostela. Will learns about the origins of its AOP breast shaped cheeses Queso Tetilla. Will Studd Cooking International Documentaries Westerns PG It's Cold Outside Si and Dave cook dishes for when the temperature drops and the weather calls for sugar and spice and good hearty cooking. This means oxtail soup with herby dumplings, a vegetarian chestnut and mushroom pie and a new take on an old favourite, treacle sponge. 2017 Self Help 0.10. G