Monday 1st October

Tia Mowry At Home

5:00AM Food PG

Tia Mowry has decided she's ready for some fun in the sun, and she's packing a picnic for her and her friend Jules at the beach. In her basket is a Roasted Garlic Hummus, and Tia's special BLT.

Tia Mowry has decided she's ready for some fun in the sun, and she's packing a picnic for her and her friend Jules at the beach. In her basket is a Roasted Garlic Hummus, Tia's BLT, a Snap Pea Salad, Mixed Berry Crisp for dessert and Charred Orange Margaritas.

Tia Mowry At Home

5:30AM Food G

Tia Mowry is turning the cameras on one of her producers and setting him up on a blind date. For the romantic meal, she's making Roasted Asparagus, and Fettuccine Alfredo with Chicken and Broccoli.

Tia Mowry is turning the cameras on one of her producers and setting him up on a blind date. For the romantic meal, she's making Roasted Asparagus, Fettuccine Alfredo with Chicken and Broccoli, Meringue Thumbprint Cookies and a Roasted Grape Martini. Will the meal help spark a romance?

Olly Smith Ale Trails

6:00AM Food PG

In Houston, Olly makes a beer with some of his favourite ingredients - English apples, elderflower, and honey, but will the locals like it?

In Houston, Olly makes a beer with some of his favourite ingredients - English apples, elderflower, and honey, but will the locals like it?

Olly Smith Ale Trails

6:30AM Food G

Olly wraps ups his Ale Trail with a trip to San Diego, where he gravitates towards passionate local brewers.

Olly wraps ups his Ale Trail with a trip to San Diego, where he gravitates towards passionate local brewers.

Food: Fact Or Fiction

7:00AM Food PG

Michael gets the scoop on some famous dishes that were named after actual people. He finds out that Bananas Foster was created out of corruption, and that the Caesar Salad started a family feud.

Michael McKean gets the scoop on some famous dishes that were named after actual people. He finds out that Bananas Foster was created out of corruption, the Caesar Salad started a family feud, and that Fettucine Alfredo was once used as mouthwatering medicine.

Food: Fact Or Fiction

7:30AM Food PG

Michael clues us in on some fabulous 50s favourites. Hop in the hot rod and find out if jiggly Gelatin was the original way to keep up with the Jones's, and how Meatloaf was a cut above the rest.

Michael McKean clues us in on some fabulous 50s favourites. Hop in the hot rod and find out if jiggly Gelatin was the original way to keep up with the Jones's, how Meatloaf was a cut above the rest, and why Deviled Eggs may just be the greatest treat the church ever pulled. Whether you're a greaser or a grease fire, these stories will light you up.

Food: Fact Or Fiction

8:00AM Food PG

Michael McKean gets the scoop on your favorite Take-Out dishes. He discovers that Pad Thai may have saved an entire nation, and that pizza delivery is fit for a queen.

Michael McKean gets the scoop on your favorite Take-Out dishes. He discovers that Pad Thai may have saved an entire nation, that pizza delivery is fit for a queen, and that General Tso was anything but a chicken. Turn off the oven and grab a stack of menus, because these stories will be delivered in 30 minutes or less.

Food: Fact Or Fiction

8:30AM Food PG

Michael finds the reasoning for the seasoning in some sweet holiday treats. Help unwrap the mystery behind how Gingerbread Men turned into studs, and how Hanukah was given the gift of Jelly Donuts.

Michael McKean finds the reasoning for the seasoning in some sweet holiday treats. Help unwrap the mystery behind how Gingerbread Men turned into studs, how Hanukah was given the gift of Jelly Donuts, and how drama shaped Christmas Cookies into stars of the stage.

Rick Stein's India

9:00AM Food PG

Rick Stein arrives in the southern town of Madurai in Tamil Nadu - the land of temples. Here he learns the art of temple cooking and perfects the knack of eating with his hands.

Rick Stein arrives in the southern town of Madurai in Tamil Nadu - the land of temples. Here he learns the art of temple cooking and perfects the knack of eating with his hands. He samples the famous south Indian sambar before taking a road trip across the spice laden Western Ghats to the land of coconuts, Kerala. For lovers of fish, the Keralan backwaters are the ultimate paradise and its coastline vital to the history of the spice route. Rick cooks south India's favourite dessert, payasam, and a traditional Keralan pork curry.

Heston's Great British Food

10:00AM Food G

Heston gives the classic British afternoon tea a few very special twists, conjuring something the Mad Hatter himself would be proud of.

Heston gives the classic British afternoon tea a few very special twists, conjuring something the Mad Hatter himself would be proud of. Heston does his own take on the Victoria sandwich cake. Inspired by a visit to Wedgwood fine china manufacturers, he makes an edible cake stand out of sponge and adds some 'sandwich' cakes that look like smoked salmon and cream cheese, but are in fact sweet cakes made from Earl Grey sponge and blood orange pâté de fruit. For tea, Heston brews a Darjeeling and hedgerow infusion and cucumber sandwich tea leaves. There's also a sandwich casino inside a beautiful country house in Staffordshire, where the guests are able to eat the playing cards, casino chips, and even the gambling table. And there's one last surprise, with a chocolate teapot that pours Earl Grey chocolate tea.

Destination Flavour Down Under Bitesize

10:55AM Food G

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand. (Commissioned by SBS) (Short) (Rpt) G

Food Paradise

11:00AM Food G

The bird is the word as the country's choicest chicken dishes are highlighted. Chicken is one of the most versatile meats on the planet.

The bird is the word as the country's choicest chicken dishes are highlighted. Whether it's fried to golden perfection, smothered in gravy, stuffed in a taco or topping a mound of crispy fries, chicken is one of the most versatile meats on the planet.

Food Safari Earth Bitesize - Nowruz

11:55AM Food G

Maeve heads to Ryde, in Sydney's west, to explore its Persian community. She joins a family in preparing for Nowruz, a traditional festive that celebrates life and love.

Maeve heads to Ryde, in Sydney’s west, to explore its Persian community. She joins a family in preparing for Nowruz, a traditional festive that celebrates life and love.

Olly Smith Ale Trails

12:00PM Food PG

In Houston, Olly makes a beer with some of his favourite ingredients - English apples, elderflower, and honey, but will the locals like it?

In Houston, Olly makes a beer with some of his favourite ingredients - English apples, elderflower, and honey, but will the locals like it?

Olly Smith Ale Trails

12:30PM Food G

Olly wraps ups his Ale Trail with a trip to San Diego, where he gravitates towards passionate local brewers.

Olly wraps ups his Ale Trail with a trip to San Diego, where he gravitates towards passionate local brewers.

Food: Fact Or Fiction

1:00PM Food PG

Michael gets the scoop on some famous dishes that were named after actual people. He finds out that Bananas Foster was created out of corruption, and that the Caesar Salad started a family feud.

Michael McKean gets the scoop on some famous dishes that were named after actual people. He finds out that Bananas Foster was created out of corruption, the Caesar Salad started a family feud, and that Fettucine Alfredo was once used as mouthwatering medicine.

Food: Fact Or Fiction

1:30PM Food PG

Michael clues us in on some fabulous 50s favourites. Hop in the hot rod and find out if jiggly Gelatin was the original way to keep up with the Jones's, and how Meatloaf was a cut above the rest.

Michael McKean clues us in on some fabulous 50s favourites. Hop in the hot rod and find out if jiggly Gelatin was the original way to keep up with the Jones's, how Meatloaf was a cut above the rest, and why Deviled Eggs may just be the greatest treat the church ever pulled. Whether you're a greaser or a grease fire, these stories will light you up.

Food: Fact Or Fiction

2:00PM Food PG

Michael McKean gets the scoop on your favorite Take-Out dishes. He discovers that Pad Thai may have saved an entire nation, and that pizza delivery is fit for a queen.

Michael McKean gets the scoop on your favorite Take-Out dishes. He discovers that Pad Thai may have saved an entire nation, that pizza delivery is fit for a queen, and that General Tso was anything but a chicken. Turn off the oven and grab a stack of menus, because these stories will be delivered in 30 minutes or less.

Crazy Cookie Builds

2:30PM Food PG

Brenda Nibley and Elisa Barber make cookie builds of two different houses for upcoming Christmas parties. First, they make a detailed replica of an historic estate house for an advertising executive.

Brenda Nibley and Elisa Barber make cookie builds of two different houses for upcoming Christmas parties. First, they make a detailed replica of an historic estate house for a successful advertising executive to share with his guests. Later, they help a customer surprise her mother-in-law with a gingerbread replica of the family home that she designed and built.

Food Lab By Ben Milbourne

3:00PM Food G

Ben and Rhys make their third stop on their food crawl at Templo, a small Italian-style restaurant.

Ben and Rhys make their third stop on their food crawl at Templo, a small Italian-style restaurant.

Miguel's Tropical Kitchen

3:30PM Food G

Miguel serves up the ultimate in tropical indulgence with succulent vanilla-infused boar cheeks, fried lychee ice cream on the beach at sunrise and a Spanish inspired sweet and salty midnight snack.

Miguel serves up the ultimate in tropical indulgence with succulent vanilla infused boar cheeks, fried lychee ice cream on the beach at sunrise and a Spanish inspired sweet and salty midnight snack.

Food: Fact Or Fiction

4:00PM Food PG

Michael does a deep dive into the most holy recipe book of all time - the Bible. He finds out which miraculous fish Jesus picked to feed the 5000, and whether the Last Supper was a buffet blowout.

Michael McKean does a deep dive into the most holy recipe book of all time - the Bible. He finds out which miraculous fish Jesus picked to feed the 5000, whether the Last Supper was a buffet blowout, and that reading the bible might actually be a piece of almond spice cake.

Food: Fact Or Fiction

4:30PM Food G

Michael McKean sounds off on how a little sizzle can sell a lot of Fajitas and why we should slurp our noodles like their taste depends on it.

Michael McKean sounds off on how a little sizzle can sell a lot of Fajitas and why we should slurp our noodles like their taste depends on it. And when it comes time to order, loud noise could land you in burger heaven. Listen carefully, because your food is talking, and you definitely want to hear what it has to say.

Food: Fact Or Fiction

5:00PM Food G

Michael McKean cracks open the old geometry book and studies the shapes of some of our favourite foods. He discovers that a pasta's figure is hiding a culinary code.

Michael McKean cracks open the old geometry book and studies the shapes of some of our favourite foods. He discovers that a pasta's figure is hiding a culinary code, that the pattern on a pineapple may unlock the mysteries of the universe, and that a chocolate's shape can transform its taste. Put down your fork and grab a ruler because today's menu has some mouthwatering math.

Food: Fact Or Fiction

5:30PM Food PG

Grab your greasy spoon and see how the milkshake got mixed up with home appliances, the Cobb Salad became a Hollywood icon, and why Salisbury Steak may be your one-way ticket to a better body.

Grab your greasy spoon and see how the milkshake got mixed up with home appliances, the Cobb Salad became a Hollywood icon, and why Salisbury Steak may be your one-way ticket to a better body. Forget all pre-conceived notions and give these blue-plate specials a spin.

Bizarre Foods: Delicious Destinations

6:00PM Food G

Andrew digs into Brooklyn's iconic eats. The multicultural borough offers old-school relics like insanely juicy steak, perfect NY pizza, Jewish pastries & Russia's take on ravioli.

Andrew digs into Brooklyn's iconic eats. The multicultural borough offers old-school relics like insanely juicy steak, perfect NY pizza, Jewish pastries swirled with chocolate, decadent cheesecake and Russia's take on ravioli.

Man Fire Food

6:30PM Food G

Roger Mooking's on the hunt for lip-smacking barbecue ribs.

Roger Mooking's on the hunt for lip-smacking barbecue ribs. In Hattiesburg, Miss., Leatha's Bar-b-cue Inn seasons their pork and beef ribs with a mysterious marinade, cooks them in an unusual upright smoker, and finishes them with a top secret barbecue sauce. Roger learns how to make these Southern-style ribs from Brian Jackson, a third generation pit master. And at Hometown Bar-B-Que in New York, Brooklyn native Billy Durney gives his ribs an ethnic spin. The Jerk Baby Back Ribs are seasoned with the earthy, spicy flavors of Jamaica, while the Sticky Korean ribs are glossed with a sweet and savoury Asian glaze, and then topped with cashews and scallions.

Man Fire Food

7:00PM Food G

Roger Mooking is in Southern California for two unbelievable backyard blowouts.

Roger Mooking is in Southern California for two unbelievable backyard blowouts. Roger meets Chef Ben Ford in Tarzana for a unique California-style clambake, using an old wine barrel as the cooking vessel for clams, mussels, Dungeness crabs, artichokes, corn, potatoes and onions. In Chula Vista, Roger meets Francisco "Paco" Perez for traditional Mexican barbacoa which is whole lamb cooked in the ground, low and slow. Together they preheat an underground brick pit with a wood fire, and then season the lamb with a bright red chili marinade before covering it with dried avocado and fresh maguey leaves and cooking it in the pit overnight.

Eat Australia In NT

7:25PM Food G

Andy tests a brand new recipe - his Paperbark Leaf BBQ Barramundi with Sour Tamarind Sauce. This episode takes place on the banks of the famous Anbangbang Billabong, in the Kakadu National Park.

Andy tests a brand new recipe - his Paperbark Leaf BBQ Barramundi with Sour Tamarind Sauce. This episode takes place on the banks of the famous Anbangbang Billabong, in the Kakadu National Park. Before he gets there, Andy visits Burrungui Rock to view ancient Indigenous hand paintings visible in the Anbangbang gallery. His dish is inspired once again by the local environment and produce, and he works with Paperbark Leaf, and of course the beautiful local Barramundi.

Tropical Gourmet

7:30PM Food G

Local cheese company, The Witches Chase, takes Justine into their cool room, where she tastes their cheese and chooses the right one for her Eggs with Cheese and Relish Dippers.

Local cheese company, The Witches Chase, takes Justine into their cool room, where she tastes their cheese and chooses the right one for her Eggs with Cheese and Relish Dippers. Justine meets Justin Zammit and tries his trout on the roof of the QT.

Tropical Gourmet

8:00PM Food G

In order to make her Smokey Eggplant and Cocoa Dip, Justine sources some local cocoa in Mossman. At the Witches Chase, she makes an omelette with three types of cheese.

In order to make her Smokey Eggplant and Cocoa Dip, Justine sources some local cocoa in Mossman. At the Witches Chase, she makes an omelette with three types of cheese. Using the Turmeric she foraged earlier in the season, Justine makes a Turmeric Pork and Watermelon Salad.

Best Thing I Ever Ate Bitesize

8:25PM Food G

John Besh is an icon of home-cooked Mississippi-style cooking. The crabmeat au gratin at Bon Ton Cafe is hands-down his favourite in New Orleans. #FoodNetworkAU

John Besh is an icon of home-cooked Mississippi-style cooking. The crabmeat au gratin at Bon Ton Cafe is hands-down his favourite in New Orleans.

Rick Stein's French Odyssey

8:30PM Food G

Rick is in his element when he arrives at Lake Thau because the dishes he prepares and devours are predominantly seafood. He cooks seafood ragout, using produce fresh from the fishing boats.

Rick is in his element when he arrives at Lake Thau because the dishes he prepares and devours are predominantly seafood. When he arrives in the fishing town of Sète on Bastille Day, celebrations are in full swing, with water jousting and fireworks all part of the fun. Rick cooks seafood ragout, using produce fresh from the fishing boats. He also discovers the joys of the local wine, a bargain at less than one Euro a litre.

Rick Stein's French Odyssey

9:00PM Food PG

It's the last leg of Rick's culinary cruise through France but the country still has plenty of delicious reasons not to hasten its end. A perfect bouillabaisse is a fitting end to a memorable journey.

It’s the last leg of Rick’s culinary cruise through France, but the country still has plenty of delicious reasons not to hasten its end. Stopping off at the ancient, historic town of Aigues Mort, Rick finds its famous aromatic sea salt perfect for a recipe of roast local Black Sea bream and sweet, succulent tomatoes. Later, Rick has a rendezvous with fellow chef and close friend Simon Hopkinson and together they sample the perfect bouillabaisse – a fitting end to a memorable journey.

The Chefs' Line

9:35PM Food G

Watch apprentice chef Felicity from top Melbourne Greek restaurant, Elyros, go up against four passionate home cooks in a classic Dips battle.

Watch apprentice chef Felicity from top Melbourne Greek restaurant, Elyros, go up against four passionate home cooks in a classic Dips battle. Witness the competition, camaraderie, and spectacular skills of these talented cooks and chefs. Who will make it to the end of the chefs’ line?

Food: Fact Or Fiction

10:00PM Food PG

Grab your greasy spoon and see how the milkshake got mixed up with home appliances, the Cobb Salad became a Hollywood icon, and why Salisbury Steak may be your one-way ticket to a better body.

Grab your greasy spoon and see how the milkshake got mixed up with home appliances, the Cobb Salad became a Hollywood icon, and why Salisbury Steak may be your one-way ticket to a better body. Forget all pre-conceived notions and give these blue-plate specials a spin.

Bizarre Foods: Delicious Destinations

10:30PM Food G

Andrew digs into Brooklyn's iconic eats. The multicultural borough offers old-school relics like insanely juicy steak, perfect NY pizza, Jewish pastries & Russia's take on ravioli.

Andrew digs into Brooklyn's iconic eats. The multicultural borough offers old-school relics like insanely juicy steak, perfect NY pizza, Jewish pastries swirled with chocolate, decadent cheesecake and Russia's take on ravioli.

Mystery Diners

11:00PM Food PG

Hosted by Charles Stiles, this hidden-camera show uses 'mystery diners' to expose what goes on behind the scenes when employees assume no one is watching.

Hosted by Charles Stiles, this hidden-camera show uses 'mystery diners' to expose what goes on behind the scenes when employees assume no one is watching. In this episode, the undercover team discovers that a problem employee, previously busted by Charles, is now working for a New Orleans restaurateur, who is concerned about an unhealthy competition between two of her businesses.

Chopped

11:30PM Food PG

An Argentinian meat and something challengingly sweet are two of the appetiser surprises. In round two, the judges are happy to see a favourite seafood selection in the basket.

An Argentinian meat and something challengingly sweet are two of the appetiser surprises. In round two, the judges are happy to see a favourite seafood selection in the basket, and bok choy also finds its way to their plates. Finally, some giant sheets of tofu and an alluring take on cheesecake keep the finalists on their toes in the dessert round.

Destination Flavour Singapore Bitesize

12:25AM Food G

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

Man Fire Food

12:30AM Food G

Roger Mooking's on the hunt for lip-smacking barbecue ribs.

Roger Mooking's on the hunt for lip-smacking barbecue ribs. In Hattiesburg, Miss., Leatha's Bar-b-cue Inn seasons their pork and beef ribs with a mysterious marinade, cooks them in an unusual upright smoker, and finishes them with a top secret barbecue sauce. Roger learns how to make these Southern-style ribs from Brian Jackson, a third generation pit master. And at Hometown Bar-B-Que in New York, Brooklyn native Billy Durney gives his ribs an ethnic spin. The Jerk Baby Back Ribs are seasoned with the earthy, spicy flavors of Jamaica, while the Sticky Korean ribs are glossed with a sweet and savoury Asian glaze, and then topped with cashews and scallions.

Man Fire Food

1:00AM Food G

Roger Mooking is in Southern California for two unbelievable backyard blowouts.

Roger Mooking is in Southern California for two unbelievable backyard blowouts. Roger meets Chef Ben Ford in Tarzana for a unique California-style clambake, using an old wine barrel as the cooking vessel for clams, mussels, Dungeness crabs, artichokes, corn, potatoes and onions. In Chula Vista, Roger meets Francisco "Paco" Perez for traditional Mexican barbacoa which is whole lamb cooked in the ground, low and slow. Together they preheat an underground brick pit with a wood fire, and then season the lamb with a bright red chili marinade before covering it with dried avocado and fresh maguey leaves and cooking it in the pit overnight.

Eat Australia In NT

1:25AM Food G

Andy tests a brand new recipe - his Paperbark Leaf BBQ Barramundi with Sour Tamarind Sauce. This episode takes place on the banks of the famous Anbangbang Billabong, in the Kakadu National Park.

Andy tests a brand new recipe - his Paperbark Leaf BBQ Barramundi with Sour Tamarind Sauce. This episode takes place on the banks of the famous Anbangbang Billabong, in the Kakadu National Park. Before he gets there, Andy visits Burrungui Rock to view ancient Indigenous hand paintings visible in the Anbangbang gallery. His dish is inspired once again by the local environment and produce, and he works with Paperbark Leaf, and of course the beautiful local Barramundi.

Tropical Gourmet

1:30AM Food G

Local cheese company, The Witches Chase, takes Justine into their cool room, where she tastes their cheese and chooses the right one for her Eggs with Cheese and Relish Dippers.

Local cheese company, The Witches Chase, takes Justine into their cool room, where she tastes their cheese and chooses the right one for her Eggs with Cheese and Relish Dippers. Justine meets Justin Zammit and tries his trout on the roof of the QT.

Tropical Gourmet

2:00AM Food G

In order to make her Smokey Eggplant and Cocoa Dip, Justine sources some local cocoa in Mossman. At the Witches Chase, she makes an omelette with three types of cheese.

In order to make her Smokey Eggplant and Cocoa Dip, Justine sources some local cocoa in Mossman. At the Witches Chase, she makes an omelette with three types of cheese. Using the Turmeric she foraged earlier in the season, Justine makes a Turmeric Pork and Watermelon Salad.

Rick Stein's French Odyssey

2:30AM Food G

Rick is in his element when he arrives at Lake Thau because the dishes he prepares and devours are predominantly seafood. He cooks seafood ragout, using produce fresh from the fishing boats.

Rick is in his element when he arrives at Lake Thau because the dishes he prepares and devours are predominantly seafood. When he arrives in the fishing town of Sète on Bastille Day, celebrations are in full swing, with water jousting and fireworks all part of the fun. Rick cooks seafood ragout, using produce fresh from the fishing boats. He also discovers the joys of the local wine, a bargain at less than one Euro a litre.

Rick Stein's French Odyssey

3:00AM Food PG

It's the last leg of Rick's culinary cruise through France but the country still has plenty of delicious reasons not to hasten its end. A perfect bouillabaisse is a fitting end to a memorable journey.

It’s the last leg of Rick’s culinary cruise through France, but the country still has plenty of delicious reasons not to hasten its end. Stopping off at the ancient, historic town of Aigues Mort, Rick finds its famous aromatic sea salt perfect for a recipe of roast local Black Sea bream and sweet, succulent tomatoes. Later, Rick has a rendezvous with fellow chef and close friend Simon Hopkinson and together they sample the perfect bouillabaisse – a fitting end to a memorable journey.

Unwrapped 2.0

3:35AM Food G

Alfonso Ribeiro and Unwrapped 2.0 go nuts for nuts. Tumbled in sugar, nestled in chocolate, whatever you do with nuts, it's hard to go wrong.

Alfonso Ribeiro and Unwrapped 2.0 go nuts for nuts. Tumbled in sugar, nestled in chocolate, whatever you do with nuts, it's hard to go wrong. Find out how one candy bar did active military duty in WWI, how the French Burnt Peanut gets its unique bumps and why there's nothing quite like a warm praline right off a marble slab. Finally, peanut butter and chocolate combine to make a truly Tasty Kake.

Mystery Diners

4:00AM Food PG

Hosted by Charles Stiles, this hidden-camera show uses 'mystery diners' to expose what goes on behind the scenes when employees assume no one is watching.

Hosted by Charles Stiles, this hidden-camera show uses 'mystery diners' to expose what goes on behind the scenes when employees assume no one is watching. In this episode, the undercover team discovers that a problem employee, previously busted by Charles, is now working for a New Orleans restaurateur, who is concerned about an unhealthy competition between two of her businesses.

Food: Fact Or Fiction

4:30AM Food PG

Grab your greasy spoon and see how the milkshake got mixed up with home appliances, the Cobb Salad became a Hollywood icon, and why Salisbury Steak may be your one-way ticket to a better body.

Grab your greasy spoon and see how the milkshake got mixed up with home appliances, the Cobb Salad became a Hollywood icon, and why Salisbury Steak may be your one-way ticket to a better body. Forget all pre-conceived notions and give these blue-plate specials a spin.

Tuesday 2nd October

Food: Fact Or Fiction

5:00AM Food PG

Michael does a deep dive into the most holy recipe book of all time - the Bible. He finds out which miraculous fish Jesus picked to feed the 5000, and whether the Last Supper was a buffet blowout.

Michael McKean does a deep dive into the most holy recipe book of all time - the Bible. He finds out which miraculous fish Jesus picked to feed the 5000, whether the Last Supper was a buffet blowout, and that reading the bible might actually be a piece of almond spice cake.

Food: Fact Or Fiction

5:30AM Food G

Michael McKean sounds off on how a little sizzle can sell a lot of Fajitas and why we should slurp our noodles like their taste depends on it.

Michael McKean sounds off on how a little sizzle can sell a lot of Fajitas and why we should slurp our noodles like their taste depends on it. And when it comes time to order, loud noise could land you in burger heaven. Listen carefully, because your food is talking, and you definitely want to hear what it has to say.

Food: Fact Or Fiction

6:00AM Food G

Michael McKean cracks open the old geometry book and studies the shapes of some of our favourite foods. He discovers that a pasta's figure is hiding a culinary code.

Michael McKean cracks open the old geometry book and studies the shapes of some of our favourite foods. He discovers that a pasta's figure is hiding a culinary code, that the pattern on a pineapple may unlock the mysteries of the universe, and that a chocolate's shape can transform its taste. Put down your fork and grab a ruler because today's menu has some mouthwatering math.

Beat Bobby Flay

6:30AM Food G

Justin Burke-Samson and Tommy Juliano hope to win with signature treats.

Food expert Simon Majumdar and Cooking Channel host Debi Mazar have a sweet surprise in store for Bobby Flay: chefs Justin Burke-Samson and Tommy Juliano want a chance to trick Bobby Flay with their signature treats.

Man Fire Food

7:00AM Food G

Roger Mooking's on the hunt for lip-smacking barbecue ribs.

Roger Mooking's on the hunt for lip-smacking barbecue ribs. In Hattiesburg, Miss., Leatha's Bar-b-cue Inn seasons their pork and beef ribs with a mysterious marinade, cooks them in an unusual upright smoker, and finishes them with a top secret barbecue sauce. Roger learns how to make these Southern-style ribs from Brian Jackson, a third generation pit master. And at Hometown Bar-B-Que in New York, Brooklyn native Billy Durney gives his ribs an ethnic spin. The Jerk Baby Back Ribs are seasoned with the earthy, spicy flavors of Jamaica, while the Sticky Korean ribs are glossed with a sweet and savoury Asian glaze, and then topped with cashews and scallions.

Man Fire Food

7:30AM Food G

Roger Mooking is in Southern California for two unbelievable backyard blowouts.

Roger Mooking is in Southern California for two unbelievable backyard blowouts. Roger meets Chef Ben Ford in Tarzana for a unique California-style clambake, using an old wine barrel as the cooking vessel for clams, mussels, Dungeness crabs, artichokes, corn, potatoes and onions. In Chula Vista, Roger meets Francisco "Paco" Perez for traditional Mexican barbacoa which is whole lamb cooked in the ground, low and slow. Together they preheat an underground brick pit with a wood fire, and then season the lamb with a bright red chili marinade before covering it with dried avocado and fresh maguey leaves and cooking it in the pit overnight.

Eat Australia In NT

7:55AM Food G

Andy tests a brand new recipe - his Paperbark Leaf BBQ Barramundi with Sour Tamarind Sauce. This episode takes place on the banks of the famous Anbangbang Billabong, in the Kakadu National Park.

Andy tests a brand new recipe - his Paperbark Leaf BBQ Barramundi with Sour Tamarind Sauce. This episode takes place on the banks of the famous Anbangbang Billabong, in the Kakadu National Park. Before he gets there, Andy visits Burrungui Rock to view ancient Indigenous hand paintings visible in the Anbangbang gallery. His dish is inspired once again by the local environment and produce, and he works with Paperbark Leaf, and of course the beautiful local Barramundi.

Tropical Gourmet

8:00AM Food G

Local cheese company, The Witches Chase, takes Justine into their cool room, where she tastes their cheese and chooses the right one for her Eggs with Cheese and Relish Dippers.

Local cheese company, The Witches Chase, takes Justine into their cool room, where she tastes their cheese and chooses the right one for her Eggs with Cheese and Relish Dippers. Justine meets Justin Zammit and tries his trout on the roof of the QT.

Tropical Gourmet

8:30AM Food G

In order to make her Smokey Eggplant and Cocoa Dip, Justine sources some local cocoa in Mossman. At the Witches Chase, she makes an omelette with three types of cheese.

In order to make her Smokey Eggplant and Cocoa Dip, Justine sources some local cocoa in Mossman. At the Witches Chase, she makes an omelette with three types of cheese. Using the Turmeric she foraged earlier in the season, Justine makes a Turmeric Pork and Watermelon Salad.

Rick Stein's French Odyssey

9:00AM Food G

Rick is in his element when he arrives at Lake Thau because the dishes he prepares and devours are predominantly seafood. He cooks seafood ragout, using produce fresh from the fishing boats.

Rick is in his element when he arrives at Lake Thau because the dishes he prepares and devours are predominantly seafood. When he arrives in the fishing town of Sète on Bastille Day, celebrations are in full swing, with water jousting and fireworks all part of the fun. Rick cooks seafood ragout, using produce fresh from the fishing boats. He also discovers the joys of the local wine, a bargain at less than one Euro a litre.

Rick Stein's French Odyssey

9:30AM Food PG

It's the last leg of Rick's culinary cruise through France but the country still has plenty of delicious reasons not to hasten its end. A perfect bouillabaisse is a fitting end to a memorable journey.

It’s the last leg of Rick’s culinary cruise through France, but the country still has plenty of delicious reasons not to hasten its end. Stopping off at the ancient, historic town of Aigues Mort, Rick finds its famous aromatic sea salt perfect for a recipe of roast local Black Sea bream and sweet, succulent tomatoes. Later, Rick has a rendezvous with fellow chef and close friend Simon Hopkinson and together they sample the perfect bouillabaisse – a fitting end to a memorable journey.

Unwrapped 2.0

10:05AM Food G

Alfonso Ribeiro and Unwrapped 2.0 go nuts for nuts. Tumbled in sugar, nestled in chocolate, whatever you do with nuts, it's hard to go wrong.

Alfonso Ribeiro and Unwrapped 2.0 go nuts for nuts. Tumbled in sugar, nestled in chocolate, whatever you do with nuts, it's hard to go wrong. Find out how one candy bar did active military duty in WWI, how the French Burnt Peanut gets its unique bumps and why there's nothing quite like a warm praline right off a marble slab. Finally, peanut butter and chocolate combine to make a truly Tasty Kake.

Food: Fact Or Fiction

10:30AM Food PG

Grab your greasy spoon and see how the milkshake got mixed up with home appliances, the Cobb Salad became a Hollywood icon, and why Salisbury Steak may be your one-way ticket to a better body.

Grab your greasy spoon and see how the milkshake got mixed up with home appliances, the Cobb Salad became a Hollywood icon, and why Salisbury Steak may be your one-way ticket to a better body. Forget all pre-conceived notions and give these blue-plate specials a spin.

Bizarre Foods: Delicious Destinations

11:00AM Food G

Andrew digs into Brooklyn's iconic eats. The multicultural borough offers old-school relics like insanely juicy steak, perfect NY pizza, Jewish pastries & Russia's take on ravioli.

Andrew digs into Brooklyn's iconic eats. The multicultural borough offers old-school relics like insanely juicy steak, perfect NY pizza, Jewish pastries swirled with chocolate, decadent cheesecake and Russia's take on ravioli.

Chopped

11:30AM Food PG

An Argentinian meat and something challengingly sweet are two of the appetiser surprises. In round two, the judges are happy to see a favourite seafood selection in the basket.

An Argentinian meat and something challengingly sweet are two of the appetiser surprises. In round two, the judges are happy to see a favourite seafood selection in the basket, and bok choy also finds its way to their plates. Finally, some giant sheets of tofu and an alluring take on cheesecake keep the finalists on their toes in the dessert round.

Destination Flavour Singapore Bitesize

12:25PM Food G

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

Miguel's Tropical Kitchen

12:30PM Food G

Miguel serves up the ultimate in tropical indulgence with succulent vanilla-infused boar cheeks, fried lychee ice cream on the beach at sunrise and a Spanish inspired sweet and salty midnight snack.

Miguel serves up the ultimate in tropical indulgence with succulent vanilla infused boar cheeks, fried lychee ice cream on the beach at sunrise and a Spanish inspired sweet and salty midnight snack.

Food: Fact Or Fiction

1:00PM Food PG

Michael does a deep dive into the most holy recipe book of all time - the Bible. He finds out which miraculous fish Jesus picked to feed the 5000, and whether the Last Supper was a buffet blowout.

Michael McKean does a deep dive into the most holy recipe book of all time - the Bible. He finds out which miraculous fish Jesus picked to feed the 5000, whether the Last Supper was a buffet blowout, and that reading the bible might actually be a piece of almond spice cake.

Food: Fact Or Fiction

1:30PM Food G

Michael McKean sounds off on how a little sizzle can sell a lot of Fajitas and why we should slurp our noodles like their taste depends on it.

Michael McKean sounds off on how a little sizzle can sell a lot of Fajitas and why we should slurp our noodles like their taste depends on it. And when it comes time to order, loud noise could land you in burger heaven. Listen carefully, because your food is talking, and you definitely want to hear what it has to say.

Food: Fact Or Fiction

2:00PM Food G

Michael McKean cracks open the old geometry book and studies the shapes of some of our favourite foods. He discovers that a pasta's figure is hiding a culinary code.

Michael McKean cracks open the old geometry book and studies the shapes of some of our favourite foods. He discovers that a pasta's figure is hiding a culinary code, that the pattern on a pineapple may unlock the mysteries of the universe, and that a chocolate's shape can transform its taste. Put down your fork and grab a ruler because today's menu has some mouthwatering math.

Mystery Diners

2:30PM Food PG

Hosted by Charles Stiles, this hidden-camera show uses 'mystery diners' to expose what goes on behind the scenes when employees assume no one is watching.

Hosted by Charles Stiles, this hidden-camera show uses 'mystery diners' to expose what goes on behind the scenes when employees assume no one is watching. In this episode, the undercover team discovers that a problem employee, previously busted by Charles, is now working for a New Orleans restaurateur, who is concerned about an unhealthy competition between two of her businesses.

Food Lab By Ben Milbourne

3:00PM Food G

The fourth stop on Ben and Rhys's food crawl is Tom Mchugo's, the place Rhys acclaims for having the best fried chicken in Hobart.

The fourth stop on Ben and Rhys's food crawl is Tom Mchugo's, the place Rhys acclaims for having the best fried chicken in Hobart.

Miguel's Tropical Kitchen

3:30PM Food PG

Coffee, coffee, coffee! Miguel gets his caffeine buzz at a tropical coffee plantation in Skybury where he shows us the Spanish way to make coffee - strong and sweet.

Coffee, coffee, coffee! Miguel gets his caffeine buzz at a tropical coffee plantation in Skybury where he shows us the Spanish way to make coffee, strong and sweet. Then it’s off to the breathtaking Millaa Millaa Waterfalls for a delicious and light yoghurt and passionfruit mousse.

Barefoot Contessa: Back To Basics

4:00PM Food G

Ina's on a cheese adventure and sharing her favourite cheese recipes. On the list there's a show-stopping spinach and cheddar souffle.

Ina's on a cheese adventure and sharing her favourite cheese recipes. On the list there's a show-stopping spinach and cheddar souffle, the ultimate grilled cheese, speedy cheese canapes, cheesy straw and hay pasta and two incredible baked cheese crowd pleasers - baked brie and baked fontina.

Cooks Vs. Cons

4:30PM Food PG

In round one, host Geoffrey Zakarian has the pros and amateurs create spins on the American classic, meatloaf, by adding a little citrus to the mix.

In round one, host Geoffrey Zakarian has the pros and amateurs create spins on the American classic, meatloaf, by adding a little citrus to the mix. Then, the heat is on in round two when the cooks and cons must infuse their dishes with jalapenos to impress judges Carla Hall and Daphne Oz and take home the win.

Wine Vine: True Or False

5:25PM Food PG

Jeremy answers your questions on whether wine is good for you, and if it has any health benefits when consumed in moderation.

Jeremy answers your questions on whether wine is good for you, and if it has any health benefits when consumed in moderation.

Bizarre Foods: Delicious Destinations

5:30PM Food G

Andrew unveils must-have eats in Birmingham, Alabama. This southern city cherishes soul food classics like fried catfish and hushpuppies, BBQ chicken slathered in sauce, and refreshingly cool pie.

Andrew unveils must-have eats in Birmingham, Alabama. This southern city cherishes soul food classics like fried catfish and hushpuppies, BBQ chicken slathered in sauce, crunchy fried green tomatoes and refreshingly cool pie.

Bizarre Foods: Delicious Destinations

6:00PM Food G

Andrew highlights San Diego's sun-soaked cuisine. The laid-back beach town is known for its Mexican-inspired fish tacos and octopus tostadas, Filipino chicken adobo, and So-Cal monster burritos.

Andrew highlights San Diego's sun-soaked cuisine. The laid-back beach town is known for its Mexican-inspired fish tacos and octopus tostadas, Filipino chicken adobo, So-Cal monster burritos, and a globally-loved hometown salad.

Best Thing I Ever Ate Bitesize

6:25PM Food G

What is mofongo? A delicious fried Puerto-Rican dish made with plantains. Served at Benny's Seafood Restaurant in Miami, it's the best fried thing Guy Fieri has ever eaten. #FoodNetworkAU

What is mofongo? A delicious fried Puerto-Rican dish made with plantains. Served at Benny's Seafood Restaurant in Miami, it's the best fried thing Guy Fieri has ever eaten.

Man Fire Food

6:30PM Food G

Like a moth to a flame, nothing grabs Roger Mooking's attention like a raging wood-burning fire.

Like a moth to a flame, nothing grabs Roger Mooking's attention like a raging wood-burning fire. Roger heads to Bigmista's Barbecue & Sammich Shop in Long Beach, Calif., where Neil and Phyllis Strawder spread their smoked meat love. Roger and Neil load up the smoker with beef briskets and pork butts, then back in the kitchen, Roger and Phyllis roll up their sleeves and build unique barbecue sandwiches. In Door County, Wis., Roger is bowled over by the area's legendary fish boil. At the Old Post Office Restaurant, boil master Jeremy Klaubauf cooks local white fish, potatoes and onions in a cauldron by engulfing it in flames.

Man Fire Food

7:00PM Food G

California's wine country is the perfect place for an outdoor cookout.

California's wine country is the perfect place for an outdoor cookout. The weather is gorgeous, the wine is simply divine, and the food is down-right delicious.

Eat Australia In NT

7:25PM Food G

From his campsite in Kakadu National Park, Andy heads off to a local Indigenous community to find Ben Tyler from Kakadu Kitchen. Ben introduces Andy to the Magpie Goose.

From his campsite in Kakadu National Park, Andy heads off to a local Indigenous community to find Ben Tyler from Kakadu Kitchen. Ben introduces Andy to the Magpie Goose, as he prepares it for cooking the traditional way. They cook it over coals and then down by the creek Andy digs into the offal for a truly local experience. He tastes liver, heart, gizzards, and the brain. For dessert, Ben takes Andy foraging in the local fauna for Green Ants - his version of a Salt and Vinegar snack.

The Naked Chef

7:30PM Food G

Jamie gets into the Christmas spirit by preparing a hamper of home-made edible presents for everyone, including salt preserved lemons and a 'pukka' marinated feta cheese.

Jamie Oliver always wanted two Christmas Days. This year, his wish comes true. With sister Anna and her husband Paul going away for the festive period, his parents decide to have Christmas dinner early with the whole family, and Jamie has offered to do the cooking. Before he and girlfriend Jules set off for their home in Essex, Jamie gets into the Christmas spirit by preparing a hamper of home-made edible presents for everyone, including salted preserved lemons and a "pukka" marinated feta cheese. Then, with a helping hand from Mum, Jamie delivers a delicious alternative to the traditional Christmas dinner, including roasted poussin wrapped in streaky bacon with a potato and sage stuffing, accompanied by baked Jerusalem artichokes with breadcrumbs, lemon and thyme.

The Naked Chef

8:00PM Food G

Jamie's friend Tim is flying in from Germany, so Jamie's making a simple slap-up supper, starting with a mozzarella and mixed-leaf salad with peaches and thinly sliced prosciutto.

Jamie plans a reunion supper for his old friend Tim, together with the friends they made at the London restaurant where Jamie got his first big break. Tim has flown in from his home in Germany and between picking him up at the airport, Jamie gets the best ingredients for a simple slap-up supper. Starting with a mozzarella and mixed-leaf salad with peaches and thinly sliced prosciutto, he then serves a dish of roasted sea bream baked on mushrooms and potatoes with a salsa verde side dish, and rounds off the evening with a chocolate nut torte packed full of wicked chunks of melted chocolate .

Big Bad Bbq Brawl

8:35PM Food G

Shannon Ambrosio challenges the team at J. Render's BBQ in Lexington to add a barbecue twist on a classic Kentucky sandwich, the Hot Brown.

Shannon Ambrosio challenges the team at J. Render's BBQ in Lexington to add a barbecue twist on a classic Kentucky sandwich, the Hot Brown. With Pitmaster Jen Lyle's of Lyle's BBQ by his side, Shannon adds local Kentucky ingredients to his smoky ‘Brooklyn-ised’ hot brown. But will Shannon's northern take on this southern classic impress the Kentucky judges?

Big Bad Bbq Brawl

9:00PM Food G

Shannon Ambrosio pulls into Nashville to take on Michael Powell and his team from Little Choo-Choo BBQ in a barbecue chicken and biscuits brawl.

Shannon Ambrosio pulls into Nashville to take on Michael Powell and his team from Little Choo-Choo BBQ in a barbecue chicken and biscuits brawl. Using help from a Nashville native, Pitmaster Tony Roney, Shannon sets out to ‘Brooklyn-nise’ this Nashville classic, and capitalise on the popularity of ‘hot-chicken’ for his spin. Is Shannon's dish too hot for the judges to handle? Or will they be singing his praises for the win?

The Chefs' Line

9:30PM Food G

Watch station chef Sean from top Melbourne Greek restaurant, Elyros, go up against three passionate home cooks in the ultimate Savoury Greek Pastry challenge.

Watch station chef Sean from top Melbourne Greek restaurant, Elyros, go up against three passionate home cooks in the ultimate Savoury Greek Pastry challenge. Witness the competition, camaraderie, and skills of these talented cooks and chefs. Who will make it to the end of the chefs’ line?

Bizarre Foods: Delicious Destinations

10:00PM Food G

Andrew unveils must-have eats in Birmingham, Alabama. This southern city cherishes soul food classics like fried catfish and hushpuppies, BBQ chicken slathered in sauce, and refreshingly cool pie.

Andrew unveils must-have eats in Birmingham, Alabama. This southern city cherishes soul food classics like fried catfish and hushpuppies, BBQ chicken slathered in sauce, crunchy fried green tomatoes and refreshingly cool pie.

Bizarre Foods: Delicious Destinations

10:30PM Food G

Andrew highlights San Diego's sun-soaked cuisine. The laid-back beach town is known for its Mexican-inspired fish tacos and octopus tostadas, Filipino chicken adobo, and So-Cal monster burritos.

Andrew highlights San Diego's sun-soaked cuisine. The laid-back beach town is known for its Mexican-inspired fish tacos and octopus tostadas, Filipino chicken adobo, So-Cal monster burritos, and a globally-loved hometown salad.

Mystery Diners

11:00PM Food PG

Hosted by Charles Stiles, this hidden-camera show uses 'mystery diners' to expose what goes on behind the scenes when employees assume no one is watching.

Hosted by Charles Stiles, this hidden-camera show uses 'mystery diners' to expose what goes on behind the scenes when employees assume no one is watching. In this episode, the owners of Moviesets in New Orleans are concerned about theft at their prop house-turned-event centre. Charles sends in mystery diners Rob and Ingrid to book a wedding reception and they discover that more than one event is taking place.

Iron Chef Gauntlet

11:30PM Food PG

The competition kicks off with Alton Brown's Chairman's Challenge that forces the seven chefs to show their resourcefulness by using a single protein in as many ways as possible.

The competition kicks off with Alton Brown's Chairman's Challenge that forces the seven chefs to show their resourcefulness by using a single protein in as many ways as possible. When one chef takes too many risks and another isn't risky enough, one of them ends up in the bottom. Then, things get real when two chefs fight to avoid elimination in a fishy first Secret Ingredient Showdown, and judges Iron Chef Geoffrey Zakarian and Ching-He Huang send one chef packing.

Destination Flavour Singapore Bitesize

12:25AM Food G

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene.

Man Fire Food

12:30AM Food G

Like a moth to a flame, nothing grabs Roger Mooking's attention like a raging wood-burning fire.

Like a moth to a flame, nothing grabs Roger Mooking's attention like a raging wood-burning fire. Roger heads to Bigmista's Barbecue & Sammich Shop in Long Beach, Calif., where Neil and Phyllis Strawder spread their smoked meat love. Roger and Neil load up the smoker with beef briskets and pork butts, then back in the kitchen, Roger and Phyllis roll up their sleeves and build unique barbecue sandwiches. In Door County, Wis., Roger is bowled over by the area's legendary fish boil. At the Old Post Office Restaurant, boil master Jeremy Klaubauf cooks local white fish, potatoes and onions in a cauldron by engulfing it in flames.

Man Fire Food

1:00AM Food G

California's wine country is the perfect place for an outdoor cookout.

California's wine country is the perfect place for an outdoor cookout. The weather is gorgeous, the wine is simply divine, and the food is down-right delicious.

Eat Australia In NT

1:25AM Food G

From his campsite in Kakadu National Park, Andy heads off to a local Indigenous community to find Ben Tyler from Kakadu Kitchen. Ben introduces Andy to the Magpie Goose.

From his campsite in Kakadu National Park, Andy heads off to a local Indigenous community to find Ben Tyler from Kakadu Kitchen. Ben introduces Andy to the Magpie Goose, as he prepares it for cooking the traditional way. They cook it over coals and then down by the creek Andy digs into the offal for a truly local experience. He tastes liver, heart, gizzards, and the brain. For dessert, Ben takes Andy foraging in the local fauna for Green Ants - his version of a Salt and Vinegar snack.

The Naked Chef

1:30AM Food G

Jamie gets into the Christmas spirit by preparing a hamper of home-made edible presents for everyone, including salt preserved lemons and a 'pukka' marinated feta cheese.

Jamie Oliver always wanted two Christmas Days. This year, his wish comes true. With sister Anna and her husband Paul going away for the festive period, his parents decide to have Christmas dinner early with the whole family, and Jamie has offered to do the cooking. Before he and girlfriend Jules set off for their home in Essex, Jamie gets into the Christmas spirit by preparing a hamper of home-made edible presents for everyone, including salted preserved lemons and a "pukka" marinated feta cheese. Then, with a helping hand from Mum, Jamie delivers a delicious alternative to the traditional Christmas dinner, including roasted poussin wrapped in streaky bacon with a potato and sage stuffing, accompanied by baked Jerusalem artichokes with breadcrumbs, lemon and thyme.

The Naked Chef

2:00AM Food G

Jamie's friend Tim is flying in from Germany, so Jamie's making a simple slap-up supper, starting with a mozzarella and mixed-leaf salad with peaches and thinly sliced prosciutto.

Jamie plans a reunion supper for his old friend Tim, together with the friends they made at the London restaurant where Jamie got his first big break. Tim has flown in from his home in Germany and between picking him up at the airport, Jamie gets the best ingredients for a simple slap-up supper. Starting with a mozzarella and mixed-leaf salad with peaches and thinly sliced prosciutto, he then serves a dish of roasted sea bream baked on mushrooms and potatoes with a salsa verde side dish, and rounds off the evening with a chocolate nut torte packed full of wicked chunks of melted chocolate .

Big Bad Bbq Brawl

2:35AM Food G

Shannon Ambrosio challenges the team at J. Render's BBQ in Lexington to add a barbecue twist on a classic Kentucky sandwich, the Hot Brown.

Shannon Ambrosio challenges the team at J. Render's BBQ in Lexington to add a barbecue twist on a classic Kentucky sandwich, the Hot Brown. With Pitmaster Jen Lyle's of Lyle's BBQ by his side, Shannon adds local Kentucky ingredients to his smoky ‘Brooklyn-ised’ hot brown. But will Shannon's northern take on this southern classic impress the Kentucky judges?

Big Bad Bbq Brawl

3:00AM Food G

Shannon Ambrosio pulls into Nashville to take on Michael Powell and his team from Little Choo-Choo BBQ in a barbecue chicken and biscuits brawl.

Shannon Ambrosio pulls into Nashville to take on Michael Powell and his team from Little Choo-Choo BBQ in a barbecue chicken and biscuits brawl. Using help from a Nashville native, Pitmaster Tony Roney, Shannon sets out to ‘Brooklyn-nise’ this Nashville classic, and capitalise on the popularity of ‘hot-chicken’ for his spin. Is Shannon's dish too hot for the judges to handle? Or will they be singing his praises for the win?

Unwrapped 2.0

3:30AM Food G

Unwrapped 2.0 catches cheerful Albanese gummy butterflies in action and pops in on Savannah Candy Kitchen's chocolate gophers. Find out how hollow chocolate bunnies are made.

Unwrapped 2.0 catches cheerful Albanese gummy butterflies in action and pops in on Savannah Candy Kitchen's chocolate gophers. Find out how hollow chocolate bunnies are made, and how Peeps have made kids and adults the world over smile.

Mystery Diners

4:00AM Food PG

Hosted by Charles Stiles, this hidden-camera show uses 'mystery diners' to expose what goes on behind the scenes when employees assume no one is watching.

Hosted by Charles Stiles, this hidden-camera show uses 'mystery diners' to expose what goes on behind the scenes when employees assume no one is watching. In this episode, the owners of Moviesets in New Orleans are concerned about theft at their prop house-turned-event centre. Charles sends in mystery diners Rob and Ingrid to book a wedding reception and they discover that more than one event is taking place.

Bizarre Foods: Delicious Destinations

4:30AM Food G

Andrew unveils must-have eats in Birmingham, Alabama. This southern city cherishes soul food classics like fried catfish and hushpuppies, BBQ chicken slathered in sauce, and refreshingly cool pie.

Andrew unveils must-have eats in Birmingham, Alabama. This southern city cherishes soul food classics like fried catfish and hushpuppies, BBQ chicken slathered in sauce, crunchy fried green tomatoes and refreshingly cool pie.

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