This week's Food TV picks

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Monday 27 April

Exploring China: A Culinary Adventure

Episode 1 airs at 3.30pm on SBS ONE

Ken Hom on the Chinese cooking essential: "In my uncle's restaurant  [where Ken trained from the age of 11] there was no such thing as a vegetable peeler. All they had was cleavers. You either had to learn how to use it or you would never get your work done. Unlike the range of knives we have in the West, the cleaver blade does it all, from chopping and shredding to slicing and dicing."

Food Safari - season 1

Episode 9 (Thai) airs at 6pm on SBS ONE

Get the recipes from the episode.

Tuesday 28 April

Food Safari - season 1

Episode 10 (Lebanese) airs at 6pm on SBS ONE

Get the recipes from the episode.

Wednesday 29 April

Food Safari - season 1

Episode 11 (Mexican) airs at 6pm on SBS ONE

Get the recipes from the episode.

Thursday 30 April

Food Safari - season 1

Episode 12 (Turkish) airs at 6pm on SBS ONE

Get the recipes from the episode.

Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook

Episode 5 (Provence) airs at 7.30pm on SBS ONE

Rachel on putting a bun in the oven: "Just before I put these in the oven I'm going to eggwash it a second time. The first time is to stop it from drying out. The second time is to make them extra shiny."

Poh & Co.

Episode 5 airs at 8pm on SBS ONE

Poh on nutting out the perfect satay recipe: "Every culture has some sort of skewered grilled meat, but this one’s my favourite, of course, Malaysian satay. And there’s more to it than you think." 

Get the recipes from this episode.

First Masterchef: Michel Roux Jr. on Escoffier

Airs at 8.30pm on SBS ONE

Michel on Escoffier's famous cookbook, Le Guide Culinaire: "First published in 1903, it contains over 3,000 recipes. It's a repertoire of all of the recipes a chef should know and understand. In fact, every chef worth his pinch of salt should own a copy." 

Read our interview with Michel Roux Jr.

Friday 1 May

In Search of Perfection

Episode 6 (Roast chicken) airs at 6pm on SBS ONE

Heston on why he roasts chicken at 60ºC: "Over time the strands of protein unravel, leaving the meat wonderfully tender. At a higher temperature the protein strands would contract, squeezing the juices out and leaving the meat dry."  

Get Heston Blumenthal recipes here.

Saturday 2 May

Heston's Feasts - series 2

Episode 2 (Fairytale feast) airs at 6.30pm on SBS 2

Jimmy and the Giant Supermarket

Watch the three-part series via OnDemand.

Rare breed pig farmer Jimmy Doherty goes inside Britain's biggest supermarket, Tesco, to come up with innovative ideas to produce equally cheap, but higher-welfare alternatives to their best-selling meat products.

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