Series 2 Ep 5 Paula show cases dollaghan, a fish caught in Lough Neagh. After treacle-curing it, she serves it on wheaten farls with a cucumber relish. As a bonus, she reveals on how to make champagne from gorse. 1.4. G Colca Canyon And Chivay Now high up in the mountains, Sergio Conor & Minoli cross into Colca Canyon, the home of the Condors. PG Ep 5 Luke approaches the half way mark of his trip and arrives at Da Nang, a growing and bustling city located on the coast, west of the HAn River. First up, Luke visits the spectacular Dragon Bridge, a symbol of power, nobility, and good fortune. PG Bordeaux Bordeaux's world-famous vineyards are undergoing a revival as vintners seek to update their wines by introducing new technology and the reinvention older traditions. Eva visits St. Emillion where wine production began 1000 years ago and enjoys unusual wine pairings - a deep red with fish, and a buttery white with cheese. But Bordeaux isn't just about wine, it had superb produce; succulent duck and tender beef as well as 200-million-year-old caviar, served with signature Bordelaise sauces. 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 Bolton: Thandie It's the third night in Bolton and the turn of Influencer and model Thandie. She's hoping her fare will impress the gang and help bag her the prize. Game Show Cooking Arts and Living Reality Group PG Bolton: Jay It's the third night in Bolton and the turn of HR Manager Jay. She's decided that keeping things simple will ensure her the grand prize. Game Show Cooking Arts and Living Reality Group PG Beautifully Buttery It's a beautifully buttery night on The Cook Up, as Adam is joined by croissant connoisseur Kate Reid and acclaimed chef Giovanni Pilu. PG Perfectly Prepared Steaks Big Daddy Dale Talde shows how to marinate, prep and grill up the biggest and best steaks out there. From a Hanger Steak with Salsa Verde to a Ribeye with Ginger Chili Relish, he tops it all off with the father of all steaks: the Porterhouse. PG Anything Butt Bland Whether it's the wait or it's the taste, something about slow-cooked pork is phenomenal. Michael Symons takes the time to slow cook some tender pork butt steaks. G Series 2 Ep 5 Paula show cases dollaghan, a fish caught in Lough Neagh. After treacle-curing it, she serves it on wheaten farls with a cucumber relish. As a bonus, she reveals on how to make champagne from gorse. 1.4. G Phan Thiet Chef Luke Nguyen reaches the beautiful beaches of the east coast of Vietnam, stopping to visit relatives in Phan Thiet. In Mui Ne, he creates a razor clam salad on the beach. Cooking Arts and Living 0.4. G Da Lat Luke visits the town of Dalat in the beautiful central highlands of Vietnam. He enjoys the cooler climate and the abundance of fresh produce on offer. Cooking Arts and Living 0.5. G Global Melting Pot The U.S. is often described as a global melting pot. We focus on three grilled dishes with international roots - shrimp cocktail, chipotle ribs, and an unexpected planet barbecue abanana' split. G Spice Is Nice Spencer's feeling spicy! He makes a chickpea salad with charred halloumi and a cumin vinaigrette. He dresses humble cauliflower in a buttery sumac spice rub, and whips up with two dipping sauces. G Memories And Flavours Of Thursday Island Nornie returns to Thursday Island, a place close to her heart and where she spent much of her childhood. She reconnects with old friends, then reminisces about life on the island and its rich cultural heritage. G Impossibly Delicious Brunch Rachael shows us how to make an impossibly delicious brunch menu of Parm Frittata with tomato sauce, served with a side of sausage and a simple salad that you can serve all day. G Episode 42 Balance your diet with pumpkin-seed hummus, and a Green Goodness bowl. G Start Of The Season, The Come spring, Lidia gets very excited to visit the market. The colors, the aromas, that first harvest, it all ignites her creative side to get cooking after a long winter. PG Series 2 Ep 4 Hayden dives at sunrise for sea urchins, then he's off to a local farmers' market to buy mushrooms, grab some famous donuts, and cook for his friends on their goat farm. Self Help 1.3. PG Episode 23 Simon spills the beans on how to make ful and makes an easy sweet potato gnocchi perfect for the whole family, then a tropical salad. Afik Gal is making his delicate strawberry perfume. PG Marettimo In his clapped- out camper van, Jamie travels around Italy in search of its heart, and cooks with people passionate about food. Jamie's journey takes him off the beaten track to discover people who make up the 'real' Italy.(Cons. Advice: Some C Cooking Travel Arts and Living PG Beautifully Buttery It's a beautifully buttery night on The Cook Up, as Adam is joined by croissant connoisseur Kate Reid and acclaimed chef Giovanni Pilu. PG Tuscan Triumph, A This traditional Tuscan dish is perfect for a summer's late lunch to carry you into an evening of relaxing. Michael Symon revamps some grilled chicken by glazing it with some floral vermouth that he pairs with some rustic croutons and a bed of crisp kale and brussels sprouts. G Series 2 Ep 6 Paula shows us how to make her version of steak diane by substituting the steak with a collop of venision which she roasts and serves with sauteed potatoes. She demonstrates how to smoke a chicken. 1.5. PG Nha Trang Chef Luke Nguyen visits the beachside town of Nha Trang while heading North along the coast, and goes fishing for cod in his uncle's cod farm. He also prepares wok tossed crab at his favourite restaurant in town. Luke discovers the floating fish markets by boat. There, local ladies roam the beaches offering fresh crayfish and Luke, enthusiastically takes advantage of this and prepares char grilled lobster right on the beach. Cooking Arts and Living G Quy Nhon Luke visits the town of Quy Nhon on the central coast of Vietnam and learns how to make fresh Tofu from scratch in a family farmyard environment. He also prepares a vegetarian delight at an historical Pagoda with the help of local Monks. And finally, Luke learns the secrets of making the best noodles around. Cooking Arts and Living G Planet Barbecue This show gives grilled and smoked vegetables their due; tandoori cauliflower with coriander mint chutney, squash gratin with habanero chiles, and Mexican pit-roasted lamb. G Sun's Out Buns Out The sun is shining and Spencer is turning up the heat, cooking delicious grilled food perfect to be served on a bun. He shares his secrets to the perfect grilled veggie burger and sesame meatloaf. G Hammond Island's History And Flavours Nornie journeys to Hammond Island to explore its unique blend of cultures and rich history. PG Grown Up Tomato Soup And Grilled Cheese This classic combo from your youth gets an adult makeover and will make your mouth water. Rachael shows us her version of a creamy tomato soup and a spicy grilled cheese. G Episode 43 Ben cooks an easy but delicious lemon meringue cheesecake. G Respect The Ingredients Lidia always says, Let the ingredients shine! When you choose quality ingredients, it's best to let them speak for themselves. G Series 2 Ep 5 Hayden learns about regenerative farming at a cherry farm and a cattle property, with alpacas and a famous winery visit thrown in, and ends the day with a picture-perfect campfire meal. Self Help 1.4. PG Episode 24 Simon makes a simple soup with some roasty and crunchy bits, and a berry pull apart that you'll want to be a part of. There's puffed rice and plenty of laughs when Kishwar Chowdhury is in the kitchen. PG Le Marche In his hotted-up combi van, Jamie travels the country in search of its gastronomic heart, and cooks with people passionate about food. Cooking Travel Arts and Living PG Episode 5 Kirsten dishes up more sensational desserts, like chocolate spaghetti with caramel ice cream, nutty florentines, and indulgent chocolate coconut bars. .4. G Episode 21 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 Simple Sides Two trailblazing guests, chef Analiese Gregory and hospitality head honcho Ibby Moubadder join Adam in the kitchen to celebrate the power of some simple sides. G Southern England Rick journeys through southern England. He takes in the rather pungent Garlic festival on the Isle of Wight, visits a chili fiesta, and tastes the once extinct Blue Vinny cheese. Cooking Arts and Living G Episode 4 In this episode, Nigella reveals a secret passion for one of the tastes of Italy with her dark and deviant liquorice pudding, before introducing us to the joys of fregola - the Sardinian sun-dried and toasted couscous. 2014 Cooking .3. PG Barossa Valley, Sa In the iconic Barossa, among some of the world's oldest vines, Matt celebrates the region's wine heritage, drops into Adelaide's Cheesefest and meets a world class butter maker. G Boyne Valley Donal and Max are steering their way to the Ancient East, a land of myths and legends and food traditions but first up Donal takes to the sky to battle a great fear of heights at Carlingford Adventure Centre. G Bolton: Louis It's the final night of the competition in Bolton, where loudmouth Financial Advisor Louis is hoping his fancy menu can trump all others'. Game Show Cooking Arts and Living Reality Group PG Norwich: Anthony This week's competition is in and around Norwich, where the first to host is multi-award winning mind reader and magician, the 'Amazing' Anthony. Game Show Cooking Arts and Living Reality Group PG Simple Sides Two trailblazing guests, chef Analiese Gregory and hospitality head honcho Ibby Moubadder join Adam in the kitchen to celebrate the power of some simple sides. G Pizza Party On The Grill It's Pizza Time. Chef Dale Talde grills up amazing pizzas for every palate including a Detroit Style Pie, a Cheddar Naan Pie with a Spiced Chick Peas and Potatoes, and gives childhood favorite French Bread Pizza a much needed upgrade. G Tuscan Triumph, A This traditional Tuscan dish is perfect for a summer's late lunch to carry you into an evening of relaxing. Michael Symon revamps some grilled chicken by glazing it with some floral vermouth that he pairs with some rustic croutons and a bed of crisp kale and brussels sprouts. G