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Monday 2 March
Luke Nguyen's Vietnam, season 2
Episode 10 airs at 6pm on SBS ONE
Luke on young jackfruit: "Nice and soft, it's almost like eating artichoke. And the seeds that you see here... there's around 200 seeds in a jackfruit. They're really nutty, almost like a water chestnut. It's quite amazing in Vietnam, all the fruits are picked green, so unripened. They're used as a vegetable."
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Tuesday 3 March
Luke Nguyen's Greater Mekong - Series 2
Episode 8 airs at 6pm on SBS ONE
Luke on family beach days in Kep, Cambodia: "I can only imagine the pleasure parents must feel watching their children revel in these freedoms which were forbidden during their childhood because of the Khmer Rouge regime."
Luke on kitchen-stalls-on-wheels: "In Cambodia, you'll see big old carts ambling down the road selling clay pots, charcoal burners and everything villagers might need."
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Wednesday 4 March
Luke Nguyen's Greater Mekong - Series 2
Episode 9 airs at 6pm on SBS ONE
Luke on river life in Chau Doc, Vietnam: "Houses are little corrigated floating huts, which makes sense because they're close to work, there's easy parking at the market and dinner is under the floor boards."
Luke on the local favourites: "There's two things Chau Doc is famous for, their fermented fish and their whole roasted pig."
Get the recipes from the episode.
Thursday 5 March
Luke Nguyen's Greater Mekong - Series 2
Episode 10 airs at 6pm on SBS ONE
Luke on his parents leaving Vietnam for Australia: "At the time... my mother was pregant with me. Conditions were so dire, even Thai pirates robbed the boat and robbed them of their valuables."
Luke on his childhood memories: "I remember when we arrived to Australia, we didn't have much right. Each dinner that's all we would eat: rice, preserved bean curd and Chinese sausage. Aren't we lucky today we're eating plump mangoes and big fat prawns."
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Gourmet Farmer Afloat
Episode 3 airs at 7.30pm on SBS ONE
Matthew Evans on a fisherman friend: "Camo is doing the ocean floor a favour by collecting these invasive sea urchins and exporting their roe."
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Heston's Fantastical Food
Episode 6 (Heston's massive lunchbox) airs 8.30pm on SBS ONE
Heston on his primary school days: "I arrived when I was nine. Kids at that age can be so horrible. all I wanted to be called was Paul, Andrew, John, something like that. Nice, regular name. Not Heston. They ribbed me so badly."
Heston on pronunciation: "It's not 'Bloomin' towel'. And somebody also called me 'Ceramic' because they thought my name was 'Blumentile'."
Friday 6 March
How to Cook Like Heston
Episode 4 (chicken) airs at 6pm on SBS ONE
Heston on poultry problems: "Dry, stringy, cremated chicken. That's what roasting for 90 minutes at 190ºC, like it says on the packet, can get you. Roast chickend deserves better, so I've got a great technique to get the best out of Britain's favourite bird."
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Saturday 7 March
No Kitchen Required
Episode 4 (Fiji) airs at 6.40pm on SBS 2
Michael, Madison and Kayne speed across the South Seas toward Fiji, a land where the locals were once feared as cannibals. They disembark on a sandbar and half-wade, half-swim to the blindingly white shores.
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. In the second episode, Jimmy puts forward the case for free range, high-welfare sausages made of offal.
Thai Street Food with David Thompson
Watch the full series online via OnDemand.
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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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