Series 1 Ep 4 Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures. 0.3. G Venice Adam is in Venice to taste dishes that are not only named after Venice but imbibe the soul of the city from a seafood pasta the original Tiramisu. G Ep 3 Justine travels to the beautiful Trevallie Orchard to make a fresh poached peach fool, then meets with head chef Derek Salmon to make gin cured ocean trout with creme fraiche. G Chefs Rank The chefs sit down for a family-style dinner and taste and judge each other's food alongside Jose and Martha, the decision of who enters the cook-off is fully in the chefs hands. Documentary Documentaries PG Manchester: Amy It's the third night in and around Manchester and the turn of dental nurse Amy to try and impress her guests with an American themed dinner party. Game Show Cooking Arts and Living Reality Group PG Manchester: Vanessa It's the penultimate night in Manchester with cabaret practitioner Vanessa turning her modest Mancunian semi into a Chicago 'Speakeasy' for the evening. Game Show Cooking Arts and Living Reality Group PG 20 Minute Chicken Set your timer because Adam and his guests, comedian Urvi Majumdar and chef Tom Hitchcock are making their best 20 minute chicken dishes. G Camembert And The Normandy Cheeses Revisiting one of his favourite regions in Europe, Will Studd explores the challenges facing the traditional raw milk cheesemakers of Normandy, long renowned for its quality dairy products. Will introduces his daughter Ellie to the famous benchmark cheese Camembert de Normandie, and together they visit the last remaining organic, farmhouse producer of this iconic cheese. Will Studd Cooking International Documentaries Westerns PG Apocalypse Burgers Chef Dale Talde gives summer a run for its money by cooking on his grill. He gives the people a delicious feast of burgers, fries, lamb, and many more. PG Mustard Saskatchewan produces nearly 80 percent of all the mustard in Canada and is one of the largest exporters of mustard in the world. G Series 1 Ep 1 Luke explores and reminisces about his childhood growing up in Cabramatta. He meets with his high school friend Thai to cook a traditional Vietnamese Curry. Luke then takes us behind the scenes at his Sydney restaurant and cooks mouth-watering Pork Belly and a coconut milk fish. 0.0. PG Series 1 Ep 2 Luke takes us behind the scenes of his latest venture in Sydney. He explores his innovate machinery and high tech kitchen before meeting Head Chef Kenji to cook popular recipes from their menu. At the Sydney Fish Markets Luke meets with Executive Chef Chase Kojima and they plate up a Kingfish Ceviche before meeting with Paul Carmichael to learn more about Caribbean cuisine. Luke then meets Alan Benson, his photographer for his next book. 0.1. PG Alex Rogers: Crumbed Barra Fillets With Salad, Steamed Barra With Ginger And Soy, Curry Barra Soup 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. Eggplant Subs Rachael works her magic in her upstate kitchen, turning a classic eggplant sub into a bold, sausage-style sandwich with a punchy blend of pantry spices. PG Episode 24 Ben is back with Kathy Tsaples who makes a delicious mushroom tart, and Chef Karen Chan who creates sticky BBQ pork. G Meal To Make You Smile, A Lidia always says food is meant to bring joy, and this meal will surely bring a smile to any table. G Ann Patchett The award winning novelist and book store owner Ann Patchett is joining Ina for a fun filled day at the barn. Ann's best selling book Tom Lake is set on a cherry orchard so Ina is welcoming her with a simple country dessert, Cherry Clafouti. Ann shares childhood revelations, her winning formula to writing 9 best-selling novels and why she decided to open a bookstore in Nashville. They both love Charlie Birds Farro salad so it's on the menu for lunch along with Ina's Jammy Eggs and Ann's favorite Roasted cauliflower, one delicious grain salad two ways. G Episode 5 The veggie maestro Afik Gal is on today with a way to turn leeks into something spectacular. Simon shows his trick into a side of broccolini, and a totally indulgent peanut butterscotch slice. G Autumn It's the season of mellow fruitfulness and this week, Maeve hits the road and joins her friend Franca Norris and her father, Angelo Bonacci on a mushroom hunt before discovering the secrets of perfect gnocchi with mushroom sauce. Autumn's olive harvest is one of the highlights of the food world as Pietro Demaio demonstrates how easy it is to bottle your own olives. Then modern Greek chef Peter Conistis makes magnificent olive and tomato keftedes with a green olive sauce, before joining home cook Judy Saba to discover how to make the Lebanese Lenten staple, pumpkin kibbeh. Maeve O'Meara 2017 Cooking Arts and Living 0.9. G 0/10 Central P.e.i In the home of the world's best oysters, Andy wades into P.E.I.'s aquaculture on an oyster farm, hauls in giant halibut and tastes savoury potato pies. PG Episode 2 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 20 Minute Chicken Set your timer because Adam and his guests, comedian Urvi Majumdar and chef Tom Hitchcock are making their best 20 minute chicken dishes. G Bubble Tea It's been decades since Taiwan took the world by storm with its invention of bubble tea. Eric travels to Poland, the last frontier of the bubble tea invasion to understand its appeal. PG Series 1 Ep 5 Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures. 0.4. G Series 1 Ep 3 Escaping the hustle and bustle of Sydney, Luke visits the Blue Mountains in New South Wales. Overlooking the majestic ranges, Luke cooks seared Lamb Cutlets with an Asian Salsa Verde, and meets up with his old friend Huong to have an Eastern high tea. Utilising the local produce, Luke cooks a pan seared Quail at Echoes Restaurant. He meets with the top chefs from the area and discovers their signature dishes. 0.2. PG Series 1 Ep 4 On the sunshine coast of Australia, Luke meets with a local fisherman to learn about where his produce comes from and they go out netting for Spanner Crabs. Inspired by his newfound knowledge of Spanner Crabs, Luke mixes a Spanner crab with pomelo salad. Then, with the executive chef at the Spirit House, Luke cooks grilled kingfish with a Thai influence. 0.3. PG Sausage Egg & Cheese All Day Long Chef Dale Talde brings out the best of brunch with sweet and savoury hits such as bacon wrapped dates stuffed with chorizo, maple sausage, egg, and cheese fried rice and BBQ duck, egg, and corn scallion pancake sandwiches. G Coffee Jenn learns how ethically sourced coffee makes its way to Saskatchewan and explores the processes of roasting, cupping, and using coffee beyond brewing the perfect cup of joe. PG Maria Morgan: Ox Tail Stew & Vegie Bake 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. Italian Dips Rachael puts an Italian spin on the classic French dip, marinating steak in bold Italian seasonings for a warm, comforting sandwich perfect for cooler days. PG Episode 25 Ben and wine expert Adam are together again, talking all things Barossa Valley food and wine as Ben prepares a moreish spiced BBQ chicken and tangy tomato relish. G Something For Everyone It's important to Lidia to be inclusive at the dinner table, and cook dishes that meet the dietary restrictions of all- from vegetarian to gluten-free. G Eric Ripert The incredible chef and world class restaurateur behind the three Michelin star Le Bernardin restaurant in New York, Eric Ripert, is cooking at the barn and sharing career highs, childhood lows and life-changing stories. PG Episode 6 Today, tomatoes and potato come together in a delicious combo, and an apple recipe that's both quick and easy. Kishwar Chowdhury makes pakoras and Simon heads to a farm for cabbage skewers. G Sweet & sour Explore the sweet power of onions with Spanish chef, Pablo Tordesillas Garcia and discovers the delights of a Catalonian favourite of char-grilled baby leeks with romesco sauce. Sicilian-Australian chef, Rosa Mitchell shares her version of caponata - a sweet-sour vegetable dish and Maeve visits Israeli born chef, Michael Rantissi who shows us how to make pomegranate molasses from scratch which then goes into a vibrant fresh cauliflower and pomegranate salad. Maeve O'Meara 2017 Cooking Arts and Living 0.10. G 0/10 Cape Breton Island Andy explores the west side of Cape Breton Island where he learns to make fresh curd on a dairy farm gets the inside scoop on an award-winning chowder and joins Chef Bryan Picard's beachside crab boil. PG Episode 3 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 Forever Pasta What pasta recipes do Adam and his guests, pastry prince Adriano Zumbo and comedy queen Alex Ward, come back to again and again? Find out as they make their forever pastas. G Awkwafina's Korean Homecoming Awkwafina lost her mom when she was very young. Antoni curates a culinary voyage of discovery to help her reconnect with her mother's Korean heritage. PG Episode 1 Master pastry chefs Paco and Jacob Torreblanca travel around Spain, a country where sweets have been closely linked to religious festivities. PG Manchester: Danny Our final host of the competition in Manchester is professional crooner Danny. Game Show Cooking Arts and Living Reality Group PG Bedfordshire And Cambridgeshire: Michelle This week's competition is in Bedford & Cambridgeshire, where first to host is teaching assistant Michelle. Game Show Cooking Arts and Living Reality Group PG Forever Pasta What pasta recipes do Adam and his guests, pastry prince Adriano Zumbo and comedy queen Alex Ward, come back to again and again? Find out as they make their forever pastas. G Shepherds Cheeses Of The Pyrenees After more than a decade, Will Studd returns to the Pyrenees Mountains, home to some of the world's oldest shepherd's cheeses and one of the last strongholds of traditional artisan cheese making in Western Europe. Beginning his journey in the Basque region of Spain, Will introduces his daughter Ellie to cheese maker Peio Etxeleku of Agour dairy. Peio shows off his new cheese facility in the Iraty Valley and discusses the many challenges now facing the regions traditional Cheesemakers. Will Studd Cooking International Documentaries Westerns PG Bubble Tea It's been decades since Taiwan took the world by storm with its invention of bubble tea. Eric travels to Poland, the last frontier of the bubble tea invasion to understand its appeal. PG