On The Cook Up, Adam Liaw makes his chilli honey baked chicken - a simple weeknight dinner with a classic sweet and heat flavour combination.
Did you know you can fry pecorino? It makes the perfect crispy entrée and shares similarities to saganaki being a hard cheese made from sheep's milk.
Anna Polyviou used to go to Greek church festivals just to watch the old ladies making these doughnuts like machines. "I was always excited to watch and even more to eat them too. Traditionally they are done and served with walnuts, but I wanted to bring an Anna mini twist." Here with crunchy popcorn.
These brownies are incredible: the perfect pick-me-up or treat for someone you love. Cook a lot - everyone will want some.
These simple and contrasting Spanish island flavours – local sweet, floral honey and the intensely strong-flavoured sobrassada – is an exquisite combination unique to the Balearics.
These light, golden fritters are a little bit sweet and a little bit savoury.
You'd be surprised how many fruits get better with a little grilling. These skewers make plain old watermelon a dessert-worthy dish.
If there were ever a food product that required high security, these truffles are it! Although the recipe yields forty truffles, don’t be surprised if they don’t last beyond one sitting. Truffles make excellent gifts too – if you can bear to part with them!
As if haloumi wasn't amazing on its own, we wrap it in stringy pastry, deep-fry it, then slather on a divine honey, pine nut and lemon dressing.
A classic French tart of pears and almond cream, Guillaume adds his own touch by finishing the tart with a glazing of honey.
Stefano travels to Hattah-Kulkyne National Park in the Mallee district to see local beekeeper Roger Moser and makes this dish using honey from his bees.
Ppopgi are made with a shape stamped into the middle and the goal is to eat around the outline – if you can nibble the honeycomb or scratch it with a needle into the shape without it cracking, you can treat yourself to another one!