Bun To Be Wild A sandwich can be simple and satisfying, but also a perfect food to twist beyond your wildest imagination into something entirely new and exciting. G Long before global food chains arrived, Greek migrants shaped the way Australians ate, socialised and understood community. Shaken and Stirred tells the remarkable story of those who fled poverty and war to build a new life in Australia, facing prejudice and hardship along the way, yet leaving an extraordinary legacy. Drawing on rare archive footage and intimate family stories, this documentary asks what belonging really means and who gets to define it. Brecon The chef who cooks with fire, Chris 'Flamebaster' Roberts, visits Brecon and learns about its long association with the Gurkhas, a community of soldiers from Nepal. G Ep 5 In the final episode, Massimo heads out to sea with fisherman Bryan Denny in search of the highly prized Southern Rock Lobster. Massimo ends on a sweet note with two family favourites. PG Dairy Delicious, Gippsland After quick dip into NSW Matt heads back to Victoria to the East Gippsland region. It's his sixth week on the road and it's time to get back to basics. Arts and Living PG Ep 13 Rick is at Tintagel, Cornwall's most mythical place, where he discovers this was an important trading port with Europe and the birthplace of perhaps Britain's greatest legend, the tale of King Arthur. At Camborne, once the richest mining area in the world, Rick explores how the Methodist religious movement was so important to Cornwall, and how Methodists would cook a rather unusual bun during special feast days. PG Ep 14 West Penwith is as far west as it possible to go on mainland Britain. Here Rick explores its rich and diverse history, from Lamorna Cove to the UNESCO protected tin and copper mining area of Botallack, where Rick talks with a mining explorer. And from the safety of his kitchen, Rick tells us how, as a young lad on the Lizard Peninsula, he tasted his first French fish stew, known as a bouillabaisse. PG New York Please help us keep the XML guide data flowing by donating to the community TV guide system. Use the 'Paypal Donate' button in the left-hand column of www.oztivo.net. Travel Documentaries Reality Best With Bourguignon Food icon Maggie Beer AO returns to The Cook Up Kitchen with her friend, chef and winemaker Steve Flamsteed, to answer the ultimate question: what goes best with bourguignon? G Easy Wins If you need some easy wins in the kitchen, chef Lillian Kaskoutas, comedian Nick White and Adam have got you covered. G Fast, Fresh & Foolproof Adam welcomes recipe developer Lina Jebeile and chef Rashedul Hasan into the kitchen to make some fantastically fast, fresh and foolproof food. G Food Goals Adam is celebrating SBS's 50th birthday by kicking some food goals with football legend John Aloisi and food legend Shane Delia. G Smokey Flavours It's a night of smokey goodness as Adam, chef Tom Sarafian and comedian Tegan Higginbotham share how they like to savour smokey flavours. G Not Your Mamas Recipe There's nothing quite like home cooking, but these aren't your Mama's dishes. Talented chefs are taking their favorite mom-made recipes and adding their own tasty twists and turns. PG Bun To Be Wild A sandwich can be simple and satisfying, but also a perfect food to twist beyond your wildest imagination into something entirely new and exciting. G Long before global food chains arrived, Greek migrants shaped the way Australians ate, socialised and understood community. Shaken and Stirred tells the remarkable story of those who fled poverty and war to build a new life in Australia, facing prejudice and hardship along the way, yet leaving an extraordinary legacy. Drawing on rare archive footage and intimate family stories, this documentary asks what belonging really means and who gets to define it. Brecon The chef who cooks with fire, Chris 'Flamebaster' Roberts, visits Brecon and learns about its long association with the Gurkhas, a community of soldiers from Nepal. G Ep 5 In the final episode, Massimo heads out to sea with fisherman Bryan Denny in search of the highly prized Southern Rock Lobster. Massimo ends on a sweet note with two family favourites. PG Dairy Delicious, Gippsland After quick dip into NSW Matt heads back to Victoria to the East Gippsland region. It's his sixth week on the road and it's time to get back to basics. Arts and Living PG Ep 13 Rick is at Tintagel, Cornwall's most mythical place, where he discovers this was an important trading port with Europe and the birthplace of perhaps Britain's greatest legend, the tale of King Arthur. At Camborne, once the richest mining area in the world, Rick explores how the Methodist religious movement was so important to Cornwall, and how Methodists would cook a rather unusual bun during special feast days. PG Ep 14 West Penwith is as far west as it possible to go on mainland Britain. Here Rick explores its rich and diverse history, from Lamorna Cove to the UNESCO protected tin and copper mining area of Botallack, where Rick talks with a mining explorer. And from the safety of his kitchen, Rick tells us how, as a young lad on the Lizard Peninsula, he tasted his first French fish stew, known as a bouillabaisse. PG Best Fruit Forward The home bakers delve into fruit jellies and bejewel a chocolate sculpture in pate de fruits. Variety PG Dumplings There are a few tips for making restaurant-quality dumplings at home, from working the meat to create a springy texture, to cooking them just right. Victor shares his secrets to create delicious, foolproof dumplings! G South Australia Back in his home state of South Australia, Adam revisits the Eyre Peninsular where he spent many summer holidays of his youth. Starting in the southern Flinders Ranges, he makes his way south from Port Augusta towards Port Lincoln, stopping in at his fathers old hometown of Whyalla for a trip down memory lane. He catches up with Coffin Bay oyster farmer Lester Marshall, and local fisherman Neil Evans. After reeling in the famed King George whiting, he takes his catch inland to the snow-white landscape of a salt lake where he cooks up his version of classic fish and chips using King George whiting. (Commissioned by SBS) G CC Cooking Arts and Living G Chef's Dream Kitchen, A Culinary event producer Caryl Chinn's 1970s kitchen is a design disaster, embarrassing her during tastings with top chefs. With broken appliances, wasted space & clutter everywhere, she's counting on Ellen to deliver a kitchen fit for work & play. PG Derek begins his journey with a blessing for his future travels from local indigenous Wardan women, something very important to Indigenous peoples across Australia. Self Help G Mediterranean Charred Chicken Salad With Scallion Pesto In this two-for-one episode, Rachael shows us a unique take on traditional pesto sauce with a base of herbs and charred onions that pairs with a Mediterranean chicken salad. PG Episode 66 Nutritionist Jemma checks out a mushroom farm and makes a mushroom and goats cheese omelette. G An Easy Effort Lidia shares tips to pull together a spread for friends with ease. Lidia shows us how to make a cheese board with an easy homemade plum mostarda and freshly fried gnocco. G Sustainability Sustainability meets gastronomy, where Chef Matteo Ponti shares his passion for eco-friendly cooking. Sally discovers city farming at the Arden Food Forest, and explores the sustainable fish farming. G Episode 1 Sun soaked groves of Italy to the heart of the kitchen, exploring the enduring romance Italians share with fragrant lemons, blushing oranges, and endless ways they bring freshness to daily cooking. G Episode 5 The much-awaited next feast in the beautiful Food Safari series: a celebration of the incredible breadth and hard work of the Italians who came and settled in Australia over a generation ago and have kept their food traditions intact. Fortunately, they've shared their food and culture with the rest of us - and we've embraced everything from classic dishes to the most rustic home-style food. Presented by food explorer Maeve O'Meara and legendary Melbourne chef Guy Grossi. (Commissioned by SBS in English) (New Food Series) (Part 1 of 13) G CC WS Maeve O'Meara Guy Grossi Cooking Home and Garden Arts and Living G Oysters In South Carolina We'll explore the storied history of the oyster in modern day South Carolina. PG Episode 80 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 Dinner Lessons It's Refugee Week on The Cook Up, and Adam, refugee advocate Monika Kollaras and award-winning author Alice Pung are here to share some dinner lessons. PG Meat Free Magic Donal's proving that going meat-free doesn't mean missing out. In this colourful, flavour-packed episode he's serving up vegetarian dishes that are anything but boring. G Mdina, Rabat And The Arabs Shane Delia explores the legacy left by the period of Arab rule. In the ancient cities of Mdina and Rabat, Shane discovers that the Muslim period left so many influences-from architecture and language. PG Tangier Tony explores the 'Interzone' in Tangier, Morocco, to see if the "anything goes" culture, where artists like William S. Burroughs, Paul Frederic Bowles and the Rolling Stones looked to escape from Western moral prohibitions, still exists. Cooking Travel Documentaries G Series 1 Ep 6 Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures. 0.5. G Essex A Starting tonight's competition is chef and owner Billy and his manager Sam, who are confident their original vegan BBQ menu will bag them the grand. Chef Jim and his partner Samantha from rival vegan restaurant The Oak Tree are relishing the prospect of an all plant based competition. PG Pickled Octopus Torres Strait Islander chef and owner of Mabu Mabu, Nornie Bero, cooks and talks through some of her favourite easy recipes, from quick picked octopus to fresh baked damper. G Dinner Lessons It's Refugee Week on The Cook Up, and Adam, refugee advocate Monika Kollaras and award-winning author Alice Pung are here to share some dinner lessons. PG Famous Cheese Of Wisconsin The upper Midwest state is famous for its acheese heads' and proudly declares itself America's Dairyland because it produces more cheese than any other state in the USA. But since the 1950s, most of the original traditional cheese types have been replaced by bland and predictable mass-produced Swiss and Cheddar. Will visits several of the exciting new farmstead cheese producers, including Uplands Cheese Company, before meeting Willi Lehner at Bleu Mont Dairy to see how he ripens cheese in an underground cave. Finally, Will heads for the hills to look at Hidden Springs Creamery, where a new organic ewe's milk cheese is being made with the help of local Amish farmers. Will Studd Cooking International Documentaries Westerns G Best Fruit Forward The home bakers delve into fruit jellies and bejewel a chocolate sculpture in pate de fruits. Variety PG