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13, weeks, 13 cuisines - where talented home cooks & trained restaurant chefs go head-to-head.

13 weeks, 13 cuisines, one delicious sitting! In case you missed any of the fun you can binge until your heart's content right now on SBS On Demand.
Okay, technically tiramisù means ‘pick me up’ in Italian, but with sumptuous layers of chocolate, mascarpone and boozy bikkies, this Italian dessert makes an...
Spaghetti Bolognese is known and loved the world over, so why do many Italians dispute its existence? It's time to ask, will the REAL ragu please stand up?
More than a meal, Turkish-style breakfasts are a banquet of sweet and savoury delights. The key word is always 'abundance'.
From corn to corn chip, have you ever wondered how these moreish munchies come to life? Follow the trail of crumbs we've left behind.

Cook the recipes

Served with crispy rice pappadams and grated wasabi, this sashimi starter fuses Japanese and Indian flavours.
The thyme honey ouzo makes these ribs moreish and this is a recipe I created with my mother, Eleni.
This is a take on an old yum cha staple, prawn toast. Pick through the crabmeat first to ensure it is free of shell fragments.
Cider is the perfect pipi companion from Adelaide's restaurant Africola. A supreme snack combining pipis, fermented chilli, garlic and a nice dry drop.
Executive chef from Melbourne's Dandelion restaurant serves up this clean, crisp salad tossed with fragrant herbs and spicy dressing, Vietnamese-style.

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