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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

This is the classic Tuscan T-bone, fragrant with rosemary and garlic, traditionally served rare. Serve with another Tuscan classic, panzanella (a tomato and bread...
Polenta is a classic north Italian staple, typically served with rich hearty sauces such as ragù. I used to wake up on Sundays to my mum cooking polenta. It's not...
This a boozier version of tiramisù as I like to soak my homemade savoiardi (Italian sponge biscuits known as ladyfingers) in both marsala, which is...
The Gorgonzola sauce punches with a lot of big flavours, so I’ve paired it with a tomato salad to balance the cheese's intensity, so don’t leave it out.
This is inspired by the flavours of that classic Italian dish, vitello tonnato - veal, tuna, capers, anchovies, bound together with a rich mayonnaise.
Tripe has a great texture - it's soft, yet has some bite - and is a terrific sponge for carrying rich, flavoursome sauces, like this tomato-saffron-chilli one, so...

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