This week's Food TV picks

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Monday 9 March 

Luke Nguyen's Greater Mekong - Series 1

Episode 1 airs at 6pm on SBS ONE

Luke on the best beef skewers in Kunming: "They've created 15 kilos of beef here. They've marinated this since 4am and the idea is getting a lot of fat through there as well. You thread a bit of beef, a bit of fat, a bit of beef."

Luke on Chinese hamburger buns: "Baba is China's answer to bread. A speciality of the Bai people. It is almost like damper, and is either saved savoury, sweet or plain, as with this burger."

Get the recipes from this episode.

Tuesday 10 March

Luke Nguyen's Greater Mekong - Series 1

Episode 2 airs at 6pm on SBS ONE

Luke on a stir-fry essential: "This chilli oil is essential to any Yunan dish. Vegetable oil, dried chilli flakes, sesame and peanuts. This has become one of my favourite ingredients."

Luke on Chinese cheese: "Rushan, or milk fan cheese, is a Bai specialty that uses sour and fresh cows milk to create a chew style of cheese."

Get the recipes from the episode.

Wednesday 11 March

Luke Nguyen's Greater Mekong - Series 1

Episode 3 airs at 6pm on SBS ONE

Luke on Chinese creations: "The Chinese started making soy sauce two-and-a-half-thousand years ago. They seem to have invented everything, the Chinese. Soy sauce, noodles, pasta, football. Now I know all my Italian friends at home are going "What is he talking about?", but it's true."

Luke on that sizzling sound: "I just love the sound of a wok burner. It's like a jet flying off soon. So powerful."

Get the recipes from the episode.

Thursday 12 March

Luke Nguyen's Greater Mekong - Series 1

Episode 4 airs at 6pm on SBS ONE

Luke on Chinese tea: "Xishuangbanna is the most important  tea-growing region in China, and home to the famous and much-loved pu-erh tea. From here, tea travelled throughout the whole country and beyond, making way for the most historical route in the world, the tea horse trail."

Get the recipes from this episode.

Gourmet Farmer Afloat

Episode 4 airs at 7.30pm on SBS ONE

Matthew Evans on a replica of Bass and Flinder's boat: "[Crew of] 10! Where do they all hang out? That makes four people  on Solquest look pretty roomy, doesn't it?"

Matthew Evans on fishing dreams: "We're pretty keen to find out about some inland fish. Try to break the trout drought. We haven't managed to catch a trout - well I haven't - since I arrived in Tasmania."

Get the recipes from this episode.

Heston's Fantastical Food

Episode 7 (Heston's Fantastical Christmas) airs 8.30pm on SBS ONE

Heston on feeling festive: "As a child, the most amazing thing abou the big day was the feast and the magic of this day has inspired me to capture Christmas traditions in my cooking."

Friday 13 March

How to Cook Like Heston

Episode 5 (cheese) airs at 6pm on SBS ONE

Heston on the four steps to cheesy victory: "I'm sharing my secrets to a cheese sauce so smooth and incredibly gorgeous, you'll want to smother pretty much everything in it."

Get the recipes from this episode. 

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 third episode, Jimmy continues his campaign against the slaughter of thousands of male calves and nervously takes his affordable free-range chicken kievs to market.

Thai Street Food with David Thompson

Watch the full series online via OnDemand.

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