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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

Vacherin with its layer of creamy ice cream and crisp meringue is the French equivalent to pavlova.
Key to this French classic is perfectly cooked duck breast (or leg) with crispy skin. 
The flavours in this soufflé are simple but classic. I love the nuttiness of the Comté and the natural saltiness of the pancetta.
This is a signature at Montrachet. The twice-baked crab soufflé is served with a prawn and crab bisque sauce and finished with a cheesy gratinated crown.
This cherries in the sauce add a great hit of acid, cutting through the fat of the duck. 

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