Series 1 Ep 1 Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures. 0.0. 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 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 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 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 Traditional Values The Bikers cook comfort food oozing with traditional values. There's a twist on a classic pudding, a perfect teatime treat, and Si and Dave take two breakfast favourites to make one lip-smacking new dish. 2017 Self Help 0.11. G Series 1 Ep 2 Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures. 0.1. G As Fresh As It Gets From floating fish farms to plucking fresh greens from a garden, Hudson is on a journey to discover farm-to-table cooking. Even coming face-to-face with an unexpected reptilian ingredient. PG Tohoku 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 The Kalahari Warren's first stop on his food trail of South Africa is Tswalu Nature Reserve. He meets with acclaimed Chef Marnus to cook up some exciting South African delicacies with an array of local produce. Chickpea From seeing the pulses grown in the ground to being processed into a healthy and convenient snack and then turned into pasta, Jenn experiences the many uses of chickpeas. G Ali & Mitch Torres: Chilli Tamarind Jinnup (Stingray) & Cockle Salad Inspired by their mother's cooking which they have not had for a long time - Ali and Mitch prepare two seafood dishes. G Lasagna Alla Bolognese Everyone loves lasagna, and Rachael shares her tips for making a delicious, authentic lasagna made with egg pasta and guanciale, layered with marinara and bechamel sauce. PG 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 Make It Zucchini Each season brings its own delicious treasures, and when it's zucchini season Lidia cooks with this sweet vegetable as much as she possibly can. G Sephardic Cooking Of Thessaloniki, The Diane focuses on the culinary and cultural lore of Ioannina, and the outcome is a delicious confluence of earth and water: from a unique local version of baklava to hearty Clay-Baked Lamb and Thin Feta-Cheese Pancake-like pie to a truly rare Clay Tile-Baked Eel, the flavours of Ioannina and its environs will leave you pining for second helpings. PG Foods That Unite Us, The Diane ventures beyond tradition into the global world, embracing new ingredients, inspired by Athens' vibrant dining scene, and christening a whole bevy of new recipes Greek! G Spring Maeve O'Meara explores the iconic dishes of the world that honour spring, when vegetables are at their sweetest and most tender. Italian food legend, Stefano Manfredi (Pizzaperta) harvests the freshest produce of the season for a Roman Vignarola. Chase Kojima (Sokyo) loves exploring new ways to experience traditional Japanese cuisine, revealing secrets of the perfect tempura batter. Sydney-based chef, Ibrahim Kasif (Stanbuli) is inspired by the Turkish Spring with a dish of slow braised, whole broad beans so fresh and young they're cooked and eaten with the pod. Zimbabwean-born home cook Dorothy Johnson shares her recipe for Muboora Une Dovi using the new tender leaves of the pumpkin vine as well as the delicate flowers and serving with a rich peanut sauce. Across the world, mulberries herald springtime, and in Lebanon, the rich dark fruit is made into a cordial known as Sharab el Toot. Maeve discovers a traditional village recipe from her friend, home cook, Samira Saab. Maeve O'Meara 2017 Cooking Arts and Living 0.2. G 0/10 Olives In California Spanish missionaries brought olive trees to California in the 1700's. Centuries later, California is a leading producer of olives and olive oil. PG Episode 7 Coming up today, we begin with the ultimate comfort food-French Onion Soup, a timeless Parisian bistro favorite. G Dinner With A Kick Grab your boots, because Australian football favourites Lydia Williams and Elise Kellond-Knight are in the kitchen with Adam making dinner with a kick! G Episode 5 Salumi is quintessential to Italian cooking, and Luca highlights three of his favourites today with recipes including pancetta, prosciutto cotto and guanciale in three epic Italian dishes. Variety PG The Arora-anand Family NHS doctors Preeti and Sanjeev in Manchester are struggling to juggle their hectic work lives and the multiple meal demands of their three children. Variety 0.3. G Jalisco Today, Eva heads out West to the fertile lands of Jalisco. There's a saying that 'Jalisco is Mexico and Mexico is Jalisco', because so much of what is seen as typically 'Mexican' all originated here. In the state capital, Guadalajara, Eva enjoys traditional birria stew with the charros and meets the fiercely proud Coca people defending their ancient heritage, she also meets some of the state's most innovative chefs, who take time-honored recipes and turn them into cutting edge cuisine. PG Hari Kaya The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene. G Episode 20 Today's Glasgow show kicks off at music venue come restaurant Bloc where head chef Andy and front of house Pixie serve up a feast of calorific street food. PG Dinner With A Kick Grab your boots, because Australian football favourites Lydia Williams and Elise Kellond-Knight are in the kitchen with Adam making dinner with a kick! G Canada - Artisan Cheeses Of British Columbia The growing consumer awareness of artisan cheese in Canada has recently spread to the Pacific West Coast of British Columbia. Will visits Vancouver before taking a sea plane to Salt Spring Island where he visits two fascinating small cheese dairies. Then he heads through the beautiful Rockies to meet a new farmstead producer making 'mountain ' cheese Canadian style. Will Studd Cooking International Documentaries Westerns PG Traditional Values The Bikers cook comfort food oozing with traditional values. There's a twist on a classic pudding, a perfect teatime treat, and Si and Dave take two breakfast favourites to make one lip-smacking new dish. 2017 Self Help 0.11. G