Missed last week's episodes? Catch-up via OnDemand.
Monday 6 July
Food Safari (season 4)
Episode 1 (Darwin) airs at 6pm on SBS ONE
Get the recipes from the episode, including belacan sambal and steamed mud crab with eggwhite, young ginger and Chinese rice wine (pictured).
Tuesday 7 July
Food Safari (season 4)
Episode 2 (Peruvian) airs at 6pm on SBS ONE
Get the recipes from the episode, including Peruvian caramel and liqueur meringue and smoky sautéed beef and vegetables (lomo saltado) (pictured).
Wednesday 8 July
Food Safari (season 4)
Episode 3 (Cypriot) airs at 6pm on SBS ONE
Get the recipes from the episode, including bulghur kofte and semolina cake with lemon syrup (kalo prama) (pictured).
Thursday 9 July
Food Safari (season 4)
Episode 4 (Filipino) airs at 6pm on SBS ONE
Get the recipes from the episode, including halo-halo, chicken adobo and oxtail stew (kare kare) (pictured).
Shane Delia's Spice Journey - Turkey
Episode 5 airs at 7.30pm on SBS ONE
Shane on Turkey's all-natural snow cone: "The mountain ice is smashed into a powder, to which he adds molasses made from grapes, called pekmez. It's almost - I know it's grapes - but it's almost chocolatey, it's very caramelly."
Get the recipes from the episode, including duck and mushroom gözleme and smoked trout tarhana (pictured).
Episode 9 (Northumberland and Manchester) airs at 8pm on SBS ONE
Luke shares his secret to sweet stickiness: "First of all i'm going to make a really simple caramelisation, so just some white sugar is fine, into a hot pan, and just a couple tablespoons of water. Just wait until that caramelises, get a beautiful golden colour. It's going to be a little bit sweet because I'm going to braise it with young coconut juice."
Get the recipes from this episode, including Neil's pho pie and caramelised pork belly (pictured).
Head to the Luke Nguyen's United Kingdom for recipes, episode guide and our interview with Luke.
Friday 10 July
In Search of Perfection - series 2
Episode 9 (Perfect Christmas dinner) airs at 6pm on SBS ONE
Heston on making the most of a festive bird: "The idea is to use every part of the goose in the meal. Nothing will go to waste. The legs i take off to cook in a traditional way, then the skin is removed, which I roast separately to get an amazing crispness, then the breasts. I'll vacuum pack them in goose fat and cook them in a 56ºC water bath which maintains all the moisture and flavour in the meat. "
Get Heston Blumenthal recipes here, or check out our trifle recipes. Pictured: Pedro Ximenez jelly with chocolate and caramel layers.
The Spice Trail
Watch the three-part series via OnDemand.
Kate Humble goes on the trail of some of the world's most valuable spices revealing their history, trade, mythology and usage. In episode 1, Kate retraces the steps of 15th century explorers, journeying to India and Sri Lanka, the birthplaces of pepper and cinnamon.
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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