1980s Italian American "evolution", The The 1980s brought a lot of Northern Italian cuisine to New York City. Lidia shares her recipes for a pasta primavera 'new school', and the classic raspberry and walnut butter cookies. G Episode 5 Who doesn't love a good takeaway? Eva is recreating classic takeaway favorites at home, with big flavours and a personal twist. G Courtney Act Chef Matt Moran delves into the food memories of multifaceted entertainer Courtney Act, revealing how retro family dishes and deep resilience have illuminated their path to stardom. PG Iceland A trip across Iceland gives Tony a deeper understanding of how this island's cuisine is uniquely rooted in local flavors and sustainability. PG Eating On The Mekong Mekong River, Vietnam: Tony drinks a lot of Mekong moonshine. Although seduced by his Vietnam experience, Tony is not sure the royal dish Birds Nest Soup is all it's cracked up to be. PG Wild Delicacies Cambodia: With a friend along for the ride, Tony travels to Phnom Penh, Cambodia, where he explores a food culture that is both pleasing to the palette and slightly frightening. PG Sunset Supper Join journalist Janice Petersen, chef Matt Golinski and Adam for a night of superb sunset suppers. G Lolland And Falster In Denmark: The Pantry Of Denmark When Michelin star chefs move from Copenhagen to the countryside, they often end up in Lolland/Falster. Cooking Arts and Living G Mushrooms Jamie must forage locally when his mushroom crop at home isn't bumper, and some of the specimens he brings home are strange indeed, but he puts them to good use in earthy fare such as stroganoff and risotto. Jamie Oliver 2008 Cooking Home and Garden Arts and Living 0.3. G 0/10 Comte Comte is one of the most popular cheeses in France and the most important of all those made under the strict French appellation system. Will Studd traces the link between farmer, cheese maker, and affineur. Will Studd Cooking International Documentaries Westerns G Beauty Of Modern Singapore, The Get ready to feast your eyes on the innovative stunning dishes that define modern Singaporean cuisine. Like exploring TV personality Ben Yeo's restaurant and some of Singapore's most unique places. PG Sanremo In Sanremo, the dolce vita is lived with elegance and flair. A legendary destination where glamour, music and gastronomy come together. PG Fresh From The Lagoon Sophie meets a mussel farmer on the lagoon at Taranto. At home she prepares a mussel, potato and rice gratin and cooks an octopus stew for her guests at the trulli. PG Cauline & Bubba Masuda: Black Bean Fish With Cabbage & Sasami Drawing on their father's Japanese and mother's Bard heritage, and Bubba prepare two dishes that have us going back down memory lane of our childhoods. G Luscious Lunch, A The season is on the change and Maggie and Simon prepare for an early autumn lunch. As Maggie lives in the Barossa, on Saturdays she shops at the Barossa Market to buy the fresh cheese and vegetables she requires. Simon also heads north to Gawler River to find the source of the Quail, and arrives at Maggie's kitchen with fresh quail and oysters. Maggie Beer Simon Bryant Cooking Home and Garden Arts and Living PG Episode 22 Ben bakes a tart lemon curd slice, then Chef Masa from Wasshoi teaches Ben the secret to making the perfect beef and tofu hamburg. G Osso Bucco It's sandwich night in Rachael's kitchen and she's serving up an array of Italian sandwiches with ingredients like roasted eggplant, sweet bell peppers, spicy mortadella with pistachio, and much more. PG Tasmania's North West Hosted by Hayden Quinn, Taste of Australia takes viewers on a flavourful journey across the country, showcasing the diverse personalities, landscapes & ingredients that define Australia's food scene. Self Help G Episode 12 The season ends on a delicious high. Thomas Schnetzler delivers another decadent chocolate filled cake. G Episode 17 Kathy Tsaples returns to the kitchen with another fabulous Greek recipe, but can this incredibly moist Greek semolina cake survive an encounter with John Pino? G Series 2 Ep 15 Rick visits his favourite local fish market at Looe in Cornwall, and he cooks John Dory with potatoes and mushrooms. In Northumberland, Rick cooks up pancakes with cheese, spinach, and ham. Rick looks back over some of the local heroes he has discovered during the series, and there is a special tribute to his dog Chalky. Cooking Arts and Living 1.14. PG Sunset Supper Join journalist Janice Petersen, chef Matt Golinski and Adam for a night of superb sunset suppers. G Feathered Game Jamie has been invited on a local shoot and uses the opportunity to explore the world of delicious game birds. He spends some time with local gamekeeper, Geoff, who lets him take part on his partridge shoot and discusses how to get involved with the countryside. In an attempt to show us how versatile this under-used part of the culinary world can be, Jamie applies Asian, European and traditional British cooking principles to get the best out of each bird. Jamie Oliver Cooking Home and Garden Arts and Living PG Buonavia When Lidia was in her 20's, she opened Buonavia, her first restaurant. With a menu that are favourites to her homeland; beef and potato goulash, crespelle with cherries, chocolate, and cream. G Ireland Will Stud explores Ireland's history of making cheese and how artisan cheese makers have revived the ancient art of traditional cheese making and begun to produce a range of exciting new Irish cheeses. Will Studd Cooking International Documentaries Westerns G Heritage Cuisine And Medicinal Food Chef Damian D'Silva uncovers the fascinating history and medicinal properties of Singapore's traditional cuisine. From the healing power of ginger to the time-honoured recipes of Peranakan cuisine. G Apricale Nestled in the Ligurian hinterland, Apricale feels suspended in time. Here, Luana disconnects from the modern world for an authentic and poetic escape. G 500 Miles Sophie discovers the culinary delights of the Puglian coastline. She learns all about the sea urchin and how its used with spaghetti. She also makes a delicious pasta sauce with the leftovers. PG Ali & Mitch Torres: Barni (Goanna) Caesar Salad & Pan Fried Damper Ali and mitch take the bush goanna and give it a dressing up in this recipe of the traditional Caesar Salad, replacing the chicken and eggs with chunky pieces of Barni and served with damper. G Pizzas Maggie and Simon share their secrets for making brilliant pizzas in conventional ovens. They start with the dough, create their favourite toppings and give tips to cooking in an oven. Simon also makes an alternative dough for a dessert, Fig Napoleon, while Maggie makes a dessert pizza. Maggie Beer Simon Bryant 2006 Cooking Home and Garden Arts and Living 0.8. G 0/10 Episode 23 Ben cooks up his simple yet delicious tray bake porkchop with pear and parsnip, and shares his porkchop horror stories. G Truffle Eggs With Chips And Chives Living in Tuscany allows for the enjoyment of a long truffle season, Rachael shows how to use local truffles to add amazing flavor to a fun and decadent dish of scrambled eggs and potato chips. PG More North West Tasmania Hosted by Hayden Quinn, Taste of Australia takes viewers on a flavourful journey across the country, showcasing the diverse personalities, landscapes & ingredients that define Australia's food scene. Self Help PG 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 18 Ben cooks two recipes that go hand-in-hand: his coconut caramel sauce, and his ricotta and buttermilk pancakes. G Hanoi In Hanoi, Luke learns about the work of pioneering social enterprise, KOTO, and enjoys some of his favourite street food, including the city's signature dish of Cha Ca. G Episode 47 Adam Swanson makes his Steamed Mussels in Tomato, Ouzo, Kalamatta Olives and Risoni. Masterchefs' Andre Ursini is cooking succulent lamb cutlets with peas, pancetta and gorgonzola dolce. Justine whips up a fresh tuna and potato Salad. 2012 Cooking Arts and Living .46. G Powered Powders Adam is joined by cook Lilly Wright and comedian Sashi Perera to unleash the power of spice powders. G Next Generation, The Having spent a day and night in Hong Kong, Curtis wakes early to learn all about how a bean curd factory got the attention of the Michelin guide and how a daughter's vision led her father's business. PG Storecupboard Sos Nigella upgrades plain old roast chicken to brandied bacon chicken on a bed of green leaves with golden vinaigrette, followed by chocolate and pear pudding. Then lamb, mint and redcurrant salad; and more. Cooking Arts and Living .7. G Milan Stanley Tucci eats and drinks his way around Milan, enjoying an aperitivo, feels inspired to make pizzoccheri, and enjoys classic Milanese - veal chops and risotto. Self Help 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 Childhood Flavors Returning for a trip down memory lane, Tony enjoys childhood staples, including steak frites, gaufres (waffles), soupe de pecheur (fisherman's soup) and fresh oysters. PG My Life As A Cook - New York City Experience the formative moments of Tony's career as he revisits his first job and the culinary institute that taught him the basics. PG Powered Powders Adam is joined by cook Lilly Wright and comedian Sashi Perera to unleash the power of spice powders. G Best Of Nordic Cookery Part 1 Tareq Taylor looks back on some of the food adventures he has been part of in the series. Tareq promises delicacies from all over the Nordics and meetings with fantastic people Cooking Arts and Living ..0 PG Feathered Game Jamie has been invited on a local shoot and uses the opportunity to explore the world of delicious game birds. He spends some time with local gamekeeper, Geoff, who lets him take part on his partridge shoot and discusses how to get involved with the countryside. In an attempt to show us how versatile this under-used part of the culinary world can be, Jamie applies Asian, European and traditional British cooking principles to get the best out of each bird. Jamie Oliver Cooking Home and Garden Arts and Living PG