Monday 1st June

Secret Meat Business

5:00AM Food G

From the small village of Telve in Italy and into your kitchen, Adrian's making one of his childhood favourites.

From the small village of Telve in Italy and into your kitchen, Adrian’s making one of his childhood favourites.

Secret Meat Business

5:30AM Food G

Adrian begins with a Singaporean classic, poached chicken with classic Asian flavours. Then, not your traditional high tea treat, Adrian prepares his famous savoury scones with three meats.

Adrian's exploring Chinese food. He begins with a Singaporean classic, poached chicken with classic Asian flavours; a cracker dish that's waiting to be eaten. Not your traditional high tea treat, Adrian prepares his famous savoury scones with three meats, of course. Then it's a quick little side with a big flavour hit - lima beans and chorizo.

The Cook And The Chef

6:00AM Food G

Summer's just around the corner and soon the days in the Barossa Valley will be hot and the risk of snakes too high to roam far, so Maggie is making the most of the last mild weather.

Summer’s just around the corner and soon the days in the Barossa Valley will be hot and the risk of snakes too high to roam far, so Maggie is making the most of the last mild weather. She and husband, Colin, take the grandchildren on a picnic and, in Spring, it’s all about yabbying. In the kitchen Maggie and Simon approach the sweet and delicate yabby in two very different ways. Maggie serves her yabbies 'au Naturel' while Simon makes creamy bisque. In his second dish Simon captures summer , using every part of the corn to make central American Tamales, while Maggie turns a piece of traditionally smoked ham into a dramatic work of art. Simon and Maggie then compliment their savoury fare with the season’s first flush of raspberries.

Donal's Cook, Eat, Burn

6:30AM Food G

Donal tackles Carrauntoohil, the highest mountain in Ireland. To help him reach the top, he cooks recipes specially designed to sustain energy on a challenging day of mountaineering.

Donal tackles Carrauntoohil, the highest mountain in Ireland. To help him reach the top, he cooks recipes specially designed to sustain energy on a challenging day of mountaineering. The featured recipes include gluten free pancakes, chilli with charred corn salsa, and roast squash salad. He also prepares a healthy snack of oat flapjacks to stop and eat while admiring the stunning Kerry scenery.

Jimmy Shu's Taste of The Territory

7:00AM Food G

Jimmy visits the breathtaking landscapes of Kakadu to find out about Top End bush foods that Aboriginal people have been eating for thousands of years.

Jimmy visits the breathtaking landscapes of Kakadu to find out about Top End bush foods that Aboriginal people have been eating for thousands of years. He meets traditional owner Mandy Muir who takes Jimmy to see her country via a boat trip along the spectacular Yellow Waters. Next Jimmy meets young Bininj chef, Ben Tyler who runs Kakadu Kitchen.

Asia Unplated With Diana Chan

7:30AM Food G

Diana seeks inspiration from her Malaysian roots, conjuring the sights and smells of food stalls from her childhood. She invites two guests to demonstrate their favourite home-style recipes.

Diana seeks inspiration from her Malaysian roots, conjuring the sights and smells of food stalls from her childhood. She invites two guests to demonstrate some of the different cultures that influence Malayasian cooking, from Nyonya home cooking to traditional Malay. Cookbook author Clarissa Weerase recreates Nyonya fishcakes, a popular snack that is reminiscent of her childhood. Many Australians are familiar with laksa, but Irna Mysara of Sijori Malay Eatery shows how varied traditional Malaysian laksa can be with laksa johor, that uses spaghetti noodles and has a dry gravy. Late afternoon is time for sweet snacks in Malaysia and Diana shares her take on fried desserts with sweet potato churros.

Bonacini's Italy

8:00AM Food G

Filled with ruins in its bustling streets, the region of Lazio sticks with grandeur in all it does. To introduce us to Lazio, Michael highlights its Jewish influence with crispy artichokes.

Filled with ruins in its bustling streets, the region of Lazio sticks with grandeur in all it does, including food! To introduce us to Lazio, Michael highlights its Jewish influence with crispy Roman Jewish-style artichokes. As crunchy as a potato chip, Michael's artichokes are a delicious fried treat that are a perfect way to kick off a delicious meal.

Rick Stein's Far Eastern Odyssey

8:30AM Food G

Rick Stein's culinary journey continues as he travels down the Mekong River to Vietnam where the food is light and fresh, and prepared using lots of herbs.

Rick Stein’s culinary journey continues as he travels down the Mekong River to Vietnam. Here, the food is light and fresh, prepared using an abundance of herbs, lots of freshwater fish and flavoursome soups made with thin strips of beef with rice noodles. In Saigon, Rick visits the old stomping ground of his hero, author Graham Greene, and in Hanoi he meets up with a former employee who delights in the varied and delicious street food of Vietnam’s capital city. For the ultimate in al fresco eating, Rick tries the night food stalls in the heart of Bangkok.

Jonathan Phang's Gourmet Express

9:35AM Food PG

In Sydney, Jonathan takes to the skies for a flying visit to picturesque Palm Springs in a sea plane, where he samples the laid back beach life and delicious Patagonian tooth fish at Jonah's.

In Sydney, Jonathan takes to the skies for a flying visit to picturesque Palm Springs in a sea plane, where he samples the laid back beach life and delicious Patagonian tooth fish at the world famous Jonah’s.

The Sweet Life With Elise Strachan

10:30AM Food G

Ameer El-Issa's presents his famous Middle-Eastern treat knafeh, acclaimed French pastry chef Vincent Gaden showcases chocolate balls three-ways, and Italian chef Paolo Gatto makes a Sicilian bricohe.

Elise is joined in the kitchen by Nick Makrides, founder of YouTube sensation The Scran Line, who whips up Greekshake cupcakes. Bearded Baker Ameer El-Issa presents his famous Middle-Eastern treat knafeh, acclaimed French pastry chef Vincent Gaden showcases chocolate balls three-ways, and Italian chef Paolo Gatto makes a giant Sicilian brioche bursting with home-made gelato and granita.

Destination Flavour Scandinavia

11:30AM Food G

Adam visits the world's most northern fine dining restaurant, visits 1930s wooden barracks adorned with mining and hunting memorabilia, and visits the Global Seed Vault.

Adam is north in the remote Arctic Svalbard archipelago at the world's most northern fine dining restaurant, Huset. He meets Jason Roberts, an Australian that's lived in Svalbard for 20 years. Adam visits 1930s Moelven wooden barracks adorned with mining and hunting memorabilia. Here he makes famous Norwegian Salmon Gravalax before completing his trip at the Global Seed Vault. Kept in Arctic conditions, the vault stores a backup copy of the world's agricultural seeds, kept away and safe from man-made or natural disasters and its aim to protect the world's food resources.

Secret Meat Business

12:00PM Food G

From the small village of Telve in Italy and into your kitchen, Adrian's making one of his childhood favourites.

From the small village of Telve in Italy and into your kitchen, Adrian’s making one of his childhood favourites.

Secret Meat Business

12:30PM Food G

Adrian begins with a Singaporean classic, poached chicken with classic Asian flavours. Then, not your traditional high tea treat, Adrian prepares his famous savoury scones with three meats.

Adrian's exploring Chinese food. He begins with a Singaporean classic, poached chicken with classic Asian flavours; a cracker dish that's waiting to be eaten. Not your traditional high tea treat, Adrian prepares his famous savoury scones with three meats, of course. Then it's a quick little side with a big flavour hit - lima beans and chorizo.

Donal's Cook, Eat, Burn

1:00PM Food G

Donal tackles Carrauntoohil, the highest mountain in Ireland. To help him reach the top, he cooks recipes specially designed to sustain energy on a challenging day of mountaineering.

Donal tackles Carrauntoohil, the highest mountain in Ireland. To help him reach the top, he cooks recipes specially designed to sustain energy on a challenging day of mountaineering. The featured recipes include gluten free pancakes, chilli with charred corn salsa, and roast squash salad. He also prepares a healthy snack of oat flapjacks to stop and eat while admiring the stunning Kerry scenery.

Surfing The Menu New Zealand

1:30PM Food PG

On the shores of Mokoia Island, the boys meet Mark's Maori friend Charles Royal, an expert in wild native herbs and spices.

On the shores of Mokoia Island, the boys meet Mark's Maori friend Charles Royal, an expert in wild native herbs and spices. Charles smokes a trout with the herbs and cooks another trout in the thermal hot water pool. They visit the world's only thermally heated prawn farm and score some tuna from a trawler.

Oliver's Twist

2:00PM Food G

Jamie Oliver rustles up more tasty food. Here, he prepares a particularly healthy meal: crab and grapefruit salad and steamed sea bass with spring vegetables.

Jamie Oliver rustles up more tasty food. Here, he prepares a particularly healthy meal: crab and grapefruit salad and steamed sea bass with spring vegetables.

The Chefs' Line

2:30PM Food G

Watch apprentice chef Sam from top Sydney Thai restaurant, Long Chim, go up against four passionate home cooks in a classic Fish Cakes battle.

Watch apprentice chef Sam from top Sydney Thai restaurant, Long Chim, go up against four passionate home cooks in a classic Fish Cakes 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?

The Pizza Show

3:00PM Food PG

The Bay Area is all about great produce, and there's no better canvas to feature it on than pizza. From San Francisco to Napa, we're trying some of the best pizza North California has to offer.

The Bay Area is all about great produce, and there's no better canvas to feature it on than pizza. From San Francisco to Napa, we're trying some of the best pizza North California has to offer.

Kriol Kitchen

3:00PM Food G

In this episode, Robbie Mills shares two of his sovereign foods with us: Magpie Goose and Kangaroo.

In this episode, Robbie Mills shares two of his sovereign foods with us: Magpie Goose and Kangaroo.

The Ice Cream Show

3:25PM Food G

Isaac is in NYC to check out all of the Italian ice cream treats the city has to offer. His mission takes him from the birthplace of Italian Ice to an inventive gelato lab.

Isaac is in NYC to check out all of the Italian ice cream treats the city has to offer. His mission takes him from the birthplace of Italian Ice to an inventive gelato lab.

Pati's Mexican Table

3:30PM Food PG

Pati visits the coastal town of Celestun, beginning with a delicious breakfast complete with the freshest seafood caught that morning.

Pati Jinich’s favourite way to experience a new place is on the arm of a local. Her good friend Pedro Evia, chef behind K’u’uk restaurant in Mérida, accompanies Pati on one of his favourite day trips - a visit to the coastal town of Celestún. Their adventure begins with a delicious breakfast, complete with the freshest seafood caught that morning. After that, it’s time to get to work, Pati and Pedro have a cookout right on the beach making a fresh ceviche and whole grilled fish with ingredients from the local market. Back at home, Pati channels the charming fishing village with her Everything But The Kitchen Sink Rice, loaded with seafood. And on the side, a refreshing and crunchy Chayote Salad - a simple, yet impressive meal.

Carnival Eats

4:00PM Food G

Noah Cappe travels to Roswell, New Mexico to investigate the UFO Festival and hangs ten at the Orange County Fair in California.

Noah Cappe travels to Roswell, New Mexico to investigate the UFO Festival and hangs ten at the Orange County Fair in California.

The Cook And The Chef

4:30PM Food G

In this new world of climate change, Australian Native Foods are being seen as foods of the future because they've evolved over thousands of years to suit Australian soils and climate.

In this new world of climate change, Australian Native Foods are being seen as foods of the future because they’ve evolved over thousands of years to suit Australian soils and climate. Although early settlers cooked native foods like kangaroo, swan, possum, fruits and berries, once farming was established they reverted to more traditional fare. Fast forward to the 1980s and native foods are rediscovered along with their unique flavours.

The Cook And The Chef

5:00PM Food G

Fifty years ago, Australia was gastronomically a very bleak part of the world. In the early 1950s, dining out for Maggie's family often meant a meal at the local Chinese restaurant.

Fifty years ago, Australia was gastronomically a very bleak part of the world. In the early 1950’s, dining out for Maggie’s family often meant a meal at the local Chinese restaurant, but the choice was limited. For many it was steak and chips, followed by ice-cream and passionfruit syrup at the local café or milk bar.

Martha Bakes

5:30PM Food G

Attention chocolate lovers! Martha shares how to prepare three standout chocolate desserts, including a rich flourless Roberta Heart cake. Chocolatier Jacques Torres also stops by.

Attention chocolate lovers! Martha shares how to prepare three standout chocolate desserts, including a rich flourless Roberta Heart cake. Chocolatier Jacques Torres also stops by to share his techniques for easy to make chocolate embellishments.

River Cottage Australia

6:00PM Food PG

It's Paul's first summer on the farm and he eagerly waits for his sows Dolly and Pinky to give birth. This year the bar is being set even higher for the final feast at River Cottage.

It’s Paul’s first summer on the farm and he eagerly waits for his sows Dolly and Pinky to give birth. Paul sets himself a challenge to create a long lunch menu only using produce sourced within sight of Mount Gulaga: his Gulaga Gathering - a luscious celebration of the best seasonal produce Paul can forage, harvest, and gather.

The Chefs' Line

6:00PM Food G

Four home cooks with a passion for Japanese cuisine battle it out with the chefs' line from Sydney restaurant Sokyo.

Four home cooks with a passion for Japanese cuisine battle it out with the chefs' line from Sydney restaurant Sokyo. Apprentice chef Rebecca goes up against the four cooks. Witness the competition, camaraderie and spectacular skills of these talented cooks and chefs. Who will make it to the end of the chefs' line?

On Country Kitchen

6:35PM Food G

Aboriginal school kids sing to a proud Derek in their shared Noongar language before he heads out to pick avocados, learns about native finger limes and gets Mark some more of his favorite olive oil.

Nigella Express

7:00PM Food G

Kick start the day with unbeatable fast and fabulous breakfasts. From weekend parties to pancake feasts, working breakfasts, solo comforts and wake up shakes, Nigella's got mornings covered.

Kick start the day the express way with unbeatable fast and fabulous breakfasts. From weekend parties to pancake feasts, working breakfasts, solo comforts and wake up shakes, Nigella’s got mornings covered. For a weekend brunch, a frittata party complete with Pussyfoot breakfast cocktails, that’s full on and fun from the get go. Then two working breakfasts - first a trio of delicious no cook breakfast bruchettas with a tomato, an avocado and an easy hummus chick pea topping. Then shortcut chocolate croissants that couldn’t be easier.

Len And Ainsley's Big Food Adventure

7:30PM Food PG

Ainsley takes Len to a hugely popular Middle Eastern restaurant. Here, Len tries his first authentic Shawarma - delicious, aromatic, flame grilled meat.

Ainsley takes Len to a hugely popular Middle Eastern restaurant. Here, Len tries his first authentic Shawarma - delicious, aromatic, flame grilled meat. Later, they pop into a Peruvian restaurant to taste its vibrant, fresh flavours. Len is persuaded to try ceviche, but will he like this cured fish?

Macao Gourmet With Justine Schofield

8:30PM Food G

Justine joins architect Carla Figueiredo to explore the St. Lazaro quater, a neighbourhood influenced by both Chinese and European cultures. She then visits Trombe Rija.

Justine joins architect Carla Figueiredo to explore the St. Lazaro quater, a neighbourhood influenced by both Chinese and European cultures. She then visits Trombe Rija and learns how to prepare one of the resturants most popular dishes.

Macao Gourmet With Justine Schofield

9:00PM Food PG

Justine tries some of the local Macanese street food before she prepares a dish inspired by a visit to an oppulent French inspired hotel.

Justine tries some of the local Macanese street food before she prepares a dish inspired by a visit to an oppulent French inspired hotel.

Come Dine With Me UK

9:30PM Food G

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

10:00PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

River Cottage Australia

10:30PM Food PG

It's Paul's first summer on the farm and he eagerly waits for his sows Dolly and Pinky to give birth. This year the bar is being set even higher for the final feast at River Cottage.

It’s Paul’s first summer on the farm and he eagerly waits for his sows Dolly and Pinky to give birth. Paul sets himself a challenge to create a long lunch menu only using produce sourced within sight of Mount Gulaga: his Gulaga Gathering - a luscious celebration of the best seasonal produce Paul can forage, harvest, and gather.

The Cook And The Chef

11:30PM Food G

In this new world of climate change, Australian Native Foods are being seen as foods of the future because they've evolved over thousands of years to suit Australian soils and climate.

In this new world of climate change, Australian Native Foods are being seen as foods of the future because they’ve evolved over thousands of years to suit Australian soils and climate. Although early settlers cooked native foods like kangaroo, swan, possum, fruits and berries, once farming was established they reverted to more traditional fare. Fast forward to the 1980s and native foods are rediscovered along with their unique flavours.

The Cook And The Chef

12:00AM Food G

Fifty years ago, Australia was gastronomically a very bleak part of the world. In the early 1950s, dining out for Maggie's family often meant a meal at the local Chinese restaurant.

Fifty years ago, Australia was gastronomically a very bleak part of the world. In the early 1950’s, dining out for Maggie’s family often meant a meal at the local Chinese restaurant, but the choice was limited. For many it was steak and chips, followed by ice-cream and passionfruit syrup at the local café or milk bar.

Martha Bakes

12:30AM Food G

Attention chocolate lovers! Martha shares how to prepare three standout chocolate desserts, including a rich flourless Roberta Heart cake. Chocolatier Jacques Torres also stops by.

Attention chocolate lovers! Martha shares how to prepare three standout chocolate desserts, including a rich flourless Roberta Heart cake. Chocolatier Jacques Torres also stops by to share his techniques for easy to make chocolate embellishments.

Nigella Express

1:00AM Food G

Kick start the day with unbeatable fast and fabulous breakfasts. From weekend parties to pancake feasts, working breakfasts, solo comforts and wake up shakes, Nigella's got mornings covered.

Kick start the day the express way with unbeatable fast and fabulous breakfasts. From weekend parties to pancake feasts, working breakfasts, solo comforts and wake up shakes, Nigella’s got mornings covered. For a weekend brunch, a frittata party complete with Pussyfoot breakfast cocktails, that’s full on and fun from the get go. Then two working breakfasts - first a trio of delicious no cook breakfast bruchettas with a tomato, an avocado and an easy hummus chick pea topping. Then shortcut chocolate croissants that couldn’t be easier.

BBQ Crawl

1:30AM Food PG

Danielle visits sauce empire 'Head Country', in Ponca City Oklahoma where they churn out 6000 gallons per day. Danielle chows down on the sampler platter - ribs, sausage, a half chickens and brisket.

Danielle visits sauce empire 'Head Country', in Ponca City Oklahoma where they churn out 6000 gallons per day. Danielle chows down on the sampler platter - ribs, sausage, a half chickens and brisket. Danielle stocks up on their sauce for the upcoming competition. Then it's off to Cookshack, where Danielle loads up on essentials for the upcoming American Royal BBQ competition. Danielle competes alone at the Cherokee Strip Cookoff.

BBQ Crawl

2:00AM Food PG

Danielle hits up the lively city of New Orleans to eat at Boucherie, a southern fine dining experience that fuses together traditional BBQ and international cuisine.

Danielle hits up the lively city of New Orleans to eat at Boucherie, a southern fine dining experience that fuses together traditional BBQ and international cuisine including boudin balls, pork belly, blackened shrimp and grits. The owner opened the restaurant after being inspired by his own 'Que Crawl' through the south. Then, it's all aboard the Mister Jug shrimp trawler! Captain Jug is the last of 150 shrimpers in the area to still be doing this. Danielle helps haul in and sort through thousands of shrimp for a true Louisiana experience. Next, it's the Jim Bowie BBQ Throwdown in Vidalia, Louisiana. Danielle competes with Chad Ward, her 'brother from another mother.'

Len And Ainsley's Big Food Adventure

2:30AM Food PG

Ainsley takes Len to a hugely popular Middle Eastern restaurant. Here, Len tries his first authentic Shawarma - delicious, aromatic, flame grilled meat.

Ainsley takes Len to a hugely popular Middle Eastern restaurant. Here, Len tries his first authentic Shawarma - delicious, aromatic, flame grilled meat. Later, they pop into a Peruvian restaurant to taste its vibrant, fresh flavours. Len is persuaded to try ceviche, but will he like this cured fish?

Macao Gourmet With Justine Schofield

3:30AM Food G

Justine joins architect Carla Figueiredo to explore the St. Lazaro quater, a neighbourhood influenced by both Chinese and European cultures. She then visits Trombe Rija.

Justine joins architect Carla Figueiredo to explore the St. Lazaro quater, a neighbourhood influenced by both Chinese and European cultures. She then visits Trombe Rija and learns how to prepare one of the resturants most popular dishes.

Macao Gourmet With Justine Schofield

4:00AM Food PG

Justine tries some of the local Macanese street food before she prepares a dish inspired by a visit to an oppulent French inspired hotel.

Justine tries some of the local Macanese street food before she prepares a dish inspired by a visit to an oppulent French inspired hotel.

Come Dine With Me UK

4:30AM Food G

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Tuesday 2nd June

Come Dine With Me UK

5:00AM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Oliver's Twist

5:30AM Food G

Jamie Oliver rustles up more tasty food. Here, he prepares a particularly healthy meal: crab and grapefruit salad and steamed sea bass with spring vegetables.

Jamie Oliver rustles up more tasty food. Here, he prepares a particularly healthy meal: crab and grapefruit salad and steamed sea bass with spring vegetables.

The Chefs' Line

6:00AM Food G

Watch apprentice chef Sam from top Sydney Thai restaurant, Long Chim, go up against four passionate home cooks in a classic Fish Cakes battle.

Watch apprentice chef Sam from top Sydney Thai restaurant, Long Chim, go up against four passionate home cooks in a classic Fish Cakes 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?

Kriol Kitchen

6:30AM Food G

In this episode, Robbie Mills shares two of his sovereign foods with us: Magpie Goose and Kangaroo.

In this episode, Robbie Mills shares two of his sovereign foods with us: Magpie Goose and Kangaroo.

Pati's Mexican Table

7:00AM Food PG

Pati visits the coastal town of Celestun, beginning with a delicious breakfast complete with the freshest seafood caught that morning.

Pati Jinich’s favourite way to experience a new place is on the arm of a local. Her good friend Pedro Evia, chef behind K’u’uk restaurant in Mérida, accompanies Pati on one of his favourite day trips - a visit to the coastal town of Celestún. Their adventure begins with a delicious breakfast, complete with the freshest seafood caught that morning. After that, it’s time to get to work, Pati and Pedro have a cookout right on the beach making a fresh ceviche and whole grilled fish with ingredients from the local market. Back at home, Pati channels the charming fishing village with her Everything But The Kitchen Sink Rice, loaded with seafood. And on the side, a refreshing and crunchy Chayote Salad - a simple, yet impressive meal.

Carnival Eats

7:30AM Food G

Noah Cappe travels to Roswell, New Mexico to investigate the UFO Festival and hangs ten at the Orange County Fair in California.

Noah Cappe travels to Roswell, New Mexico to investigate the UFO Festival and hangs ten at the Orange County Fair in California.

Martha Bakes

8:00AM Food G

Attention chocolate lovers! Martha shares how to prepare three standout chocolate desserts, including a rich flourless Roberta Heart cake. Chocolatier Jacques Torres also stops by.

Attention chocolate lovers! Martha shares how to prepare three standout chocolate desserts, including a rich flourless Roberta Heart cake. Chocolatier Jacques Torres also stops by to share his techniques for easy to make chocolate embellishments.

River Cottage Australia

8:30AM Food PG

It's Paul's first summer on the farm and he eagerly waits for his sows Dolly and Pinky to give birth. This year the bar is being set even higher for the final feast at River Cottage.

It’s Paul’s first summer on the farm and he eagerly waits for his sows Dolly and Pinky to give birth. Paul sets himself a challenge to create a long lunch menu only using produce sourced within sight of Mount Gulaga: his Gulaga Gathering - a luscious celebration of the best seasonal produce Paul can forage, harvest, and gather.

Surfing The Menu New Zealand

9:30AM Food PG

On the shores of Mokoia Island, the boys meet Mark's Maori friend Charles Royal, an expert in wild native herbs and spices.

On the shores of Mokoia Island, the boys meet Mark's Maori friend Charles Royal, an expert in wild native herbs and spices. Charles smokes a trout with the herbs and cooks another trout in the thermal hot water pool. They visit the world's only thermally heated prawn farm and score some tuna from a trawler.

Nigella Express

10:00AM Food G

Kick start the day with unbeatable fast and fabulous breakfasts. From weekend parties to pancake feasts, working breakfasts, solo comforts and wake up shakes, Nigella's got mornings covered.

Kick start the day the express way with unbeatable fast and fabulous breakfasts. From weekend parties to pancake feasts, working breakfasts, solo comforts and wake up shakes, Nigella’s got mornings covered. For a weekend brunch, a frittata party complete with Pussyfoot breakfast cocktails, that’s full on and fun from the get go. Then two working breakfasts - first a trio of delicious no cook breakfast bruchettas with a tomato, an avocado and an easy hummus chick pea topping. Then shortcut chocolate croissants that couldn’t be easier.

Len And Ainsley's Big Food Adventure

10:30AM Food PG

Ainsley takes Len to a hugely popular Middle Eastern restaurant. Here, Len tries his first authentic Shawarma - delicious, aromatic, flame grilled meat.

Ainsley takes Len to a hugely popular Middle Eastern restaurant. Here, Len tries his first authentic Shawarma - delicious, aromatic, flame grilled meat. Later, they pop into a Peruvian restaurant to taste its vibrant, fresh flavours. Len is persuaded to try ceviche, but will he like this cured fish?

Macao Gourmet With Justine Schofield

11:30AM Food G

Justine joins architect Carla Figueiredo to explore the St. Lazaro quater, a neighbourhood influenced by both Chinese and European cultures. She then visits Trombe Rija.

Justine joins architect Carla Figueiredo to explore the St. Lazaro quater, a neighbourhood influenced by both Chinese and European cultures. She then visits Trombe Rija and learns how to prepare one of the resturants most popular dishes.

Macao Gourmet With Justine Schofield

12:00PM Food PG

Justine tries some of the local Macanese street food before she prepares a dish inspired by a visit to an oppulent French inspired hotel.

Justine tries some of the local Macanese street food before she prepares a dish inspired by a visit to an oppulent French inspired hotel.

Come Dine With Me UK

12:30PM Food G

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

1:00PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Surfing The Menu New Zealand

1:30PM Food PG

At the farm near Keri Keri, Bender and Mark meet award-winning young cheesemaker and surfer Jesse who shows them how to make mascarpone.

At the farm near Keri Keri, Bender and Mark meet award-winning young cheesemaker and surfer Jesse who shows them how to make mascarpone.

Destination Flavour China Bitesize

2:00PM Food G

All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw.

All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw.

Oliver's Twist

2:00PM Food G

More culinary inspiration from Jamie Oliver. Here, he cooks for his friend Jekka who grows herbs. Dishes include lemon verbena granita with apple compote.

More culinary inspiration from Jamie Oliver. Here, he cooks for his friend Jekka who grows herbs. Dishes include lemon verbena granita with apple compote.

The Chefs' Line

2:30PM Food G

Watch station chef Parvit from top Sydney Thai restaurant, Long Chim, go up against three passionate home cooks in the ultimate Thai Green Curry challenge.

Watch station chef Parvit from top Sydney Thai restaurant, Long Chim, go up against three passionate home cooks in the ultimate Thai Green Curry challenge. Witness the competition, camaraderie and spectacular skills of these talented cooks and chefs. Who will make it to the end of the chefs’ line?

The Pizza Show

2:55PM Food PG

Detroit might be known as the motor city, but it's also the pizza city. Frank Pinello visits all the classic Detroit-style pizzerias and some newer spots playing with tradition.

Detroit might be known as the motor city, but it's also the pizza city. Frank Pinello visits all the classic Detroit-style pizzerias and some newer spots playing with tradition.

Kriol Kitchen

3:00PM Food G

Performer Ali Mills cooks up a yummy Goose Curry for us and shares some songs to while away the time as her dish cooks.

Performer Ali Mills cooks up a yummy Goose Curry for us and shares some songs to while away the time as her dish cooks.

The Ice Cream Show

3:20PM Food PG

Isaac is in New York sampling the very best ice cream each neighbourhood has to offer. He samples fresh fruit ice in the Bronx and makes an ice cream cake in Chinatown.

Isaac is in New York sampling the very best ice cream each neighbourhood has to offer. He samples fresh fruit ice in the Bronx and makes an ice cream cake in Chinatown.

Pati's Mexican Table

3:30PM Food PG

Sunday in Merida is a joyous weekly celebration of food, dancing and culture. Pati starts her day like most Meridians, at the market, tasting the best Lechon Torta (slow cooked pork sandwich) in town.

Sunday in Mérida is a day not to be missed. It’s a joyous weekly celebration of food, dancing, and culture. Pati starts her day like most Meridians, at the market. After touring around and tasting the best Lechón Torta (slow cooked pork sandwich) in town, she takes in the sights of the Vaquería dance in the main square. Mérida en Domingo is incomplete without a family meal. Luckily, friend and chef Robert Solis, of Nectar restaurant in Mérida, welcomes Pati into his home for a traditional Sunday supper with the whole family. Back at Pati’s home kitchen, she’s whipping up her own Sunday dinner for the family, roasted pork tenderloin enchiladas covered in mole verde and topped with a fresh radish pico.

Carnival Eats

4:00PM Food PG

A new world record is set by host Noah Cappe at the Placer County Fair, and a county fair in Iowa has some surprising choices.

A new world record is set by host Noah Cappe at the Placer County Fair, and a county fair in Iowa has some surprising choices.

The Cook And The Chef

4:30PM Food G

Dust off your flares and fondue set and get set to revive some classic dishes from the 70s as Maggie and Simon celebrate the dawning of Modern Australian food.

Dust off your flares and fondue set and get set to revive some classic dishes from the 70s as Maggie and Simon celebrate the dawning of Modern Australian food.

The Cook And The Chef

5:00PM Food G

Maggie ventures bravely into Simon's world of South East Asian cuisine. The Vietnamese dishes Maggie and Simon produce, from soups to crispy fried quail, are clean and fresh.

Maggie ventures bravely into Simon’s world of South East Asian cuisine. The Vietnamese dishes Maggie and Simon produce, from soups to crispy fried quail, are clean and fresh and defined by a delicate balance of sweet, salt, acid, and sour flavours.

Martha Bakes

5:30PM Food G

Join Martha as she teaches a simple recipe for flaky Danish dough that is easily transformed into apricot bowties, a decadent cheese-filled Danish, and an unforgettable brown-sugar cinnamon Danish.

Join Martha as she teaches a simple recipe for flaky Danish dough that is easily transformed into apricot bowties, a decadent cheese-filled Danish, and an unforgettable brown-sugar cinnamon Danish. Simple to make, and even easier to eat.

River Cottage Australia

6:00PM Food PG

In over a year, Paul's farm has grown from a hobby farm into a serious small holder, but without proper infrastructure, he needs to plan for the future.

In over a year, Paul's farm has grown from a hobby farm into a serious small holder, but without proper infrastructure, he needs to plan for the future.

The Chefs' Line

6:00PM Food G

Station chef Alex from Japanese restaurant Sokyo goes up against three passionate home cooks. Witness the competition, camaraderie and spectacular skills of these talented cooks and chefs.

Station chef Alex from Japanese restaurant Sokyo goes up against three passionate home cooks. Witness the competition, camaraderie and spectacular skills of these talented cooks and chefs.

On Country Kitchen

6:35PM Food PG

Mark and Derek begin their journey with a Welcome to Yuin Country from Noel Butler, harvest oysters off the bay, stop through at an olive grove, and try stand-up paddle boarding on the NSW coastline.

Mark and Derek take to the NSW region in their vintage car to visit Uncle Noel Butler for a welcome to Yuin country. Snaking south from Ulladulla, they meet Hilary, Jim and Taco the dog on the waters of Bateman’s bay, where they pick oysters from the 'underwater paddocks.' At Kangaroo Valley Olives the boys have to work for their supper of oils and tapenades, and they have a stand up paddle board race at Huskisson with some of the local mob. Cohen Simpson-Brown dives off the rocks and spears a whiting for a late afternoon feed.

Nigella Express

7:00PM Food G

Everyone's favourite comfort food gets the Nigella Express treatment, proving that calming, delicious food can be the work of moments.

Everyone’s favourite comfort food gets the Nigella Express treatment, proving that calming, delicious food can be the work of moments. Restoring, calming food for the soul illustrated with specially shot scenes. And it's ready in a flash, now that’s comforting.

Food Safari Earth

7:30PM Food G

Maeve O'Meara celebrates the surprisingly abundant produce of winter across the most heart-warming recipes from around the world.

Maeve O'Meara celebrates the surprisingly abundant produce of winter across the most heart-warming recipes from around the world. She explores a spicy Singaporean white carrot cake made from daikon radish, known as chai tow kway. Kale is hailed as a superfood, but the Portuguese have been eating it for centuries as part of a delicious warm salad using finely sliced kale, toasted cornbread crumbs and pine nuts, a recipe from Jose Silva.

Lorraine Pascale: Home Cooking Made Easy

8:00PM Food G

Lorraine prepares a gorgeous, hearty Spanish paella with sherry, chorizo, and prawns - the ideal one-pan help yourself dish for a fun night in with friends and family.

First up it’s Lorraine’s perfect casual nibbles to share with friends, and the simplest 21st century bread. With no kneading and rising it’s just the thing to pop in the oven when people are coming round. Next it’s a gorgeous hearty Spanish paella with sherry, chorizo, and prawns. The ideal one-pan ‘help yourself dish’ for a fun night in with friends and family and for a flaming finale is an incredible dramatic twist on everyone’s favourite dessert, Lorraine’s 'My Big Fat Tipsy Trifle', and it’s flambéed.

Richo's Bar Snacks

8:30PM Food G

Pull up a bar stool and grab a drink as Richo shares his recipes for the perfect Espresso Martini, stylish oyster shooters and his favourite - maple and coffee glazed bacon.

Pull up a bar stool and grab a drink as Richo shares his recipes for the perfect Espresso Martini, stylish oyster shooters and his favourite - maple and coffee glazed bacon.

Luke Nguyen's Vietnam

9:00PM Food G

Chef Luke Nguyen reaches the beautiful beaches of the east coast of Vietnam, stopping to visit relatives in Phan Thiet. In Mui Ne, he creates a razor clam salad on the beach.

Tonight, Luke reaches the beautiful beaches of the east coast of Vietnam, stopping in to visit relatives in Phan Thiet. At his family's noodle store at a busy market, Luke and his parents prepare a traditional local dish. Then on the waterfront at Mui Ne, he wanders through the chaos of the early morning fish market, then creates a delectable razor clam salad right on the beach. Finally, he prepares traditional rice paper rolls using the freshest of ingredients. (Commissioned by SBS, in English and Vietnamese, English subtitles) (Food Series) (Rpt) G CC WS

Come Dine With Me UK

9:30PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

10:00PM Food G

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

River Cottage Australia

10:30PM Food PG

In over a year, Paul's farm has grown from a hobby farm into a serious small holder, but without proper infrastructure, he needs to plan for the future.

In over a year, Paul's farm has grown from a hobby farm into a serious small holder, but without proper infrastructure, he needs to plan for the future.

F-ck That's Delicious

11:15PM Food M

Action sends Meyhem and The Alchemist on the wine journey of a lifetime around Spain - starting in Catalonian country and finishing their journey in Madrid.

Action sends Meyhem and The Alchemist on the wine journey of a lifetime around Spain - starting in Catalonian country and finishing their journey in Madrid.

The Cook And The Chef

11:30PM Food G

Dust off your flares and fondue set and get set to revive some classic dishes from the 70s as Maggie and Simon celebrate the dawning of Modern Australian food.

Dust off your flares and fondue set and get set to revive some classic dishes from the 70s as Maggie and Simon celebrate the dawning of Modern Australian food.

The Cook And The Chef

12:00AM Food G

Maggie ventures bravely into Simon's world of South East Asian cuisine. The Vietnamese dishes Maggie and Simon produce, from soups to crispy fried quail, are clean and fresh.

Maggie ventures bravely into Simon’s world of South East Asian cuisine. The Vietnamese dishes Maggie and Simon produce, from soups to crispy fried quail, are clean and fresh and defined by a delicate balance of sweet, salt, acid, and sour flavours.

Martha Bakes

12:30AM Food G

Join Martha as she teaches a simple recipe for flaky Danish dough that is easily transformed into apricot bowties, a decadent cheese-filled Danish, and an unforgettable brown-sugar cinnamon Danish.

Join Martha as she teaches a simple recipe for flaky Danish dough that is easily transformed into apricot bowties, a decadent cheese-filled Danish, and an unforgettable brown-sugar cinnamon Danish. Simple to make, and even easier to eat.

Nigella Express

1:00AM Food G

Everyone's favourite comfort food gets the Nigella Express treatment, proving that calming, delicious food can be the work of moments.

Everyone’s favourite comfort food gets the Nigella Express treatment, proving that calming, delicious food can be the work of moments. Restoring, calming food for the soul illustrated with specially shot scenes. And it's ready in a flash, now that’s comforting.

BBQ Crawl

1:30AM Food PG

Danielle visits Johnny Mitchell's Smokehouse, a backwoods BBQ joint. They serve up hand cut steaks, fresh seafood and authentic barbecue slow smoked over cherry and hickory wood.

Danielle visits Johnny Mitchell’s Smokehouse, a backwoods BBQ joint. They serve up hand cut steaks, fresh seafood and authentic barbecue slow smoked over cherry and hickory wood, and for the vegetarians they serve smoked tofu. Another unique aspect of this place? They pair their BBQ with wine. Danielle does all of the above and dessert. Next, Danielle and her friend, Sean Keener, decide to whoop it up at a local airshow. Sean lives out his boyhood dream of flying shotgun in a vintage 1937 plane while Danielle hangs out with some cute Canadian Flyboys. The next day, Danielle and Sean compete in the Smoke n’ Thunder BBQ Classic on an airfield in amongst an airshow. Between sonic booms and jet engines, Danielle wagers a bet with her neighbour, Bubba Q on who will score better in brisket.

BBQ Crawl

2:00AM Food PG

Danielle stops at the Oink Joint, a smalltown joint in Zebulon Georgia. The Oink Joint has only been around for 3 years but these guys are packed. They have a rep for their huge sandwich creations.

Danielle stops at the Oink Joint, a smalltown joint in Zebulon Georgia. The Oink Joint has only been around for 3 years but these guys are packed. They have a rep for their huge sandwich creations. Danielle eats one of their famous sammies known as 'The Fat Boy' which lives up to its name. Then, it's off to Saint Simons Island for some fishing. Captain Scott Owens takes Danielle out to catch some trout, but Danielle lands something much bigger. Danielle's buds, Griffin and Harrison own a joint on the island - Southern Soul BBQ that serve up everything from beef hot dogs, to items like the 'Hoppin’ John' - black eyed peas and rice. Danielle chows down on pastrami, smoked half chicken, gumbo, and numerous side dishes. Then it's off to Charleston, South Carolina to 'Hello My Name is BBQ', a hip urban food truck-turned -joint. They aren’t traditional, they don’t even own a smoker. They braise their meat in beer, instead. Danielle samples their wacky sauce creations, like caramel apple and pumpkin. But it’s the Big 'O' Sandwich that really grabs her attention.

F-Ck, That's Delicious: Classics

2:20AM Food MA

Action and Meyhem stretch out and remember the best of Action's UK tour. Featuring homemade Nigerian food, a mid-concert chicken quest, and Janet's unfiltered bagel reviews.

Action and Meyhem stretch out and remember the best of Action’s UK tour. Featuring homemade Nigerian food, a mid-concert chicken quest, and Janet’s unfiltered bagel reviews.

Food Safari Earth

2:30AM Food G

Maeve O'Meara celebrates the surprisingly abundant produce of winter across the most heart-warming recipes from around the world.

Maeve O'Meara celebrates the surprisingly abundant produce of winter across the most heart-warming recipes from around the world. She explores a spicy Singaporean white carrot cake made from daikon radish, known as chai tow kway. Kale is hailed as a superfood, but the Portuguese have been eating it for centuries as part of a delicious warm salad using finely sliced kale, toasted cornbread crumbs and pine nuts, a recipe from Jose Silva.

Lorraine Pascale: Home Cooking Made Easy

3:00AM Food G

Lorraine prepares a gorgeous, hearty Spanish paella with sherry, chorizo, and prawns - the ideal one-pan help yourself dish for a fun night in with friends and family.

First up it’s Lorraine’s perfect casual nibbles to share with friends, and the simplest 21st century bread. With no kneading and rising it’s just the thing to pop in the oven when people are coming round. Next it’s a gorgeous hearty Spanish paella with sherry, chorizo, and prawns. The ideal one-pan ‘help yourself dish’ for a fun night in with friends and family and for a flaming finale is an incredible dramatic twist on everyone’s favourite dessert, Lorraine’s 'My Big Fat Tipsy Trifle', and it’s flambéed.

Richo's Bar Snacks

3:30AM Food G

Pull up a bar stool and grab a drink as Richo shares his recipes for the perfect Espresso Martini, stylish oyster shooters and his favourite - maple and coffee glazed bacon.

Pull up a bar stool and grab a drink as Richo shares his recipes for the perfect Espresso Martini, stylish oyster shooters and his favourite - maple and coffee glazed bacon.

Luke Nguyen's Vietnam

4:00AM Food G

Chef Luke Nguyen reaches the beautiful beaches of the east coast of Vietnam, stopping to visit relatives in Phan Thiet. In Mui Ne, he creates a razor clam salad on the beach.

Tonight, Luke reaches the beautiful beaches of the east coast of Vietnam, stopping in to visit relatives in Phan Thiet. At his family's noodle store at a busy market, Luke and his parents prepare a traditional local dish. Then on the waterfront at Mui Ne, he wanders through the chaos of the early morning fish market, then creates a delectable razor clam salad right on the beach. Finally, he prepares traditional rice paper rolls using the freshest of ingredients. (Commissioned by SBS, in English and Vietnamese, English subtitles) (Food Series) (Rpt) G CC WS

Come Dine With Me UK

4:30AM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Rachel Khoo's Kitchen Notebook Bitesize

4:55AM Food G

Passionate food writer Rachel Khoo uncovers Melbourne and the wider state of Victoria's culinary wonders for the world to see.

Passionate food creator and writer, Rachel Khoo, uncovers Melbourne and the wider state of Victoria’s culinary wonders for the world to see.

Wednesday 3rd June

Come Dine With Me UK

5:00AM Food G

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Oliver's Twist

5:30AM Food G

More culinary inspiration from Jamie Oliver. Here, he cooks for his friend Jekka who grows herbs. Dishes include lemon verbena granita with apple compote.

More culinary inspiration from Jamie Oliver. Here, he cooks for his friend Jekka who grows herbs. Dishes include lemon verbena granita with apple compote.

The Chefs' Line

6:00AM Food G

Watch station chef Parvit from top Sydney Thai restaurant, Long Chim, go up against three passionate home cooks in the ultimate Thai Green Curry challenge.

Watch station chef Parvit from top Sydney Thai restaurant, Long Chim, go up against three passionate home cooks in the ultimate Thai Green Curry challenge. Witness the competition, camaraderie and spectacular skills of these talented cooks and chefs. Who will make it to the end of the chefs’ line?

Kriol Kitchen

6:30AM Food G

Performer Ali Mills cooks up a yummy Goose Curry for us and shares some songs to while away the time as her dish cooks.

Performer Ali Mills cooks up a yummy Goose Curry for us and shares some songs to while away the time as her dish cooks.

Pati's Mexican Table

7:00AM Food PG

Sunday in Merida is a joyous weekly celebration of food, dancing and culture. Pati starts her day like most Meridians, at the market, tasting the best Lechon Torta (slow cooked pork sandwich) in town.

Sunday in Mérida is a day not to be missed. It’s a joyous weekly celebration of food, dancing, and culture. Pati starts her day like most Meridians, at the market. After touring around and tasting the best Lechón Torta (slow cooked pork sandwich) in town, she takes in the sights of the Vaquería dance in the main square. Mérida en Domingo is incomplete without a family meal. Luckily, friend and chef Robert Solis, of Nectar restaurant in Mérida, welcomes Pati into his home for a traditional Sunday supper with the whole family. Back at Pati’s home kitchen, she’s whipping up her own Sunday dinner for the family, roasted pork tenderloin enchiladas covered in mole verde and topped with a fresh radish pico.

Carnival Eats

7:30AM Food PG

A new world record is set by host Noah Cappe at the Placer County Fair, and a county fair in Iowa has some surprising choices.

A new world record is set by host Noah Cappe at the Placer County Fair, and a county fair in Iowa has some surprising choices.

Martha Bakes

8:00AM Food G

Join Martha as she teaches a simple recipe for flaky Danish dough that is easily transformed into apricot bowties, a decadent cheese-filled Danish, and an unforgettable brown-sugar cinnamon Danish.

Join Martha as she teaches a simple recipe for flaky Danish dough that is easily transformed into apricot bowties, a decadent cheese-filled Danish, and an unforgettable brown-sugar cinnamon Danish. Simple to make, and even easier to eat.

River Cottage Australia

8:30AM Food PG

In over a year, Paul's farm has grown from a hobby farm into a serious small holder, but without proper infrastructure, he needs to plan for the future.

In over a year, Paul's farm has grown from a hobby farm into a serious small holder, but without proper infrastructure, he needs to plan for the future.

Surfing The Menu New Zealand

9:30AM Food PG

At the farm near Keri Keri, Bender and Mark meet award-winning young cheesemaker and surfer Jesse who shows them how to make mascarpone.

At the farm near Keri Keri, Bender and Mark meet award-winning young cheesemaker and surfer Jesse who shows them how to make mascarpone.

Nigella Express

10:00AM Food G

Everyone's favourite comfort food gets the Nigella Express treatment, proving that calming, delicious food can be the work of moments.

Everyone’s favourite comfort food gets the Nigella Express treatment, proving that calming, delicious food can be the work of moments. Restoring, calming food for the soul illustrated with specially shot scenes. And it's ready in a flash, now that’s comforting.

Food Safari Earth

10:30AM Food G

Maeve O'Meara celebrates the surprisingly abundant produce of winter across the most heart-warming recipes from around the world.

Maeve O'Meara celebrates the surprisingly abundant produce of winter across the most heart-warming recipes from around the world. She explores a spicy Singaporean white carrot cake made from daikon radish, known as chai tow kway. Kale is hailed as a superfood, but the Portuguese have been eating it for centuries as part of a delicious warm salad using finely sliced kale, toasted cornbread crumbs and pine nuts, a recipe from Jose Silva.

Lorraine Pascale: Home Cooking Made Easy

11:00AM Food G

Lorraine prepares a gorgeous, hearty Spanish paella with sherry, chorizo, and prawns - the ideal one-pan help yourself dish for a fun night in with friends and family.

First up it’s Lorraine’s perfect casual nibbles to share with friends, and the simplest 21st century bread. With no kneading and rising it’s just the thing to pop in the oven when people are coming round. Next it’s a gorgeous hearty Spanish paella with sherry, chorizo, and prawns. The ideal one-pan ‘help yourself dish’ for a fun night in with friends and family and for a flaming finale is an incredible dramatic twist on everyone’s favourite dessert, Lorraine’s 'My Big Fat Tipsy Trifle', and it’s flambéed.

Richo's Bar Snacks

11:30AM Food G

Pull up a bar stool and grab a drink as Richo shares his recipes for the perfect Espresso Martini, stylish oyster shooters and his favourite - maple and coffee glazed bacon.

Pull up a bar stool and grab a drink as Richo shares his recipes for the perfect Espresso Martini, stylish oyster shooters and his favourite - maple and coffee glazed bacon.

Luke Nguyen's Vietnam

12:00PM Food G

Chef Luke Nguyen reaches the beautiful beaches of the east coast of Vietnam, stopping to visit relatives in Phan Thiet. In Mui Ne, he creates a razor clam salad on the beach.

Tonight, Luke reaches the beautiful beaches of the east coast of Vietnam, stopping in to visit relatives in Phan Thiet. At his family's noodle store at a busy market, Luke and his parents prepare a traditional local dish. Then on the waterfront at Mui Ne, he wanders through the chaos of the early morning fish market, then creates a delectable razor clam salad right on the beach. Finally, he prepares traditional rice paper rolls using the freshest of ingredients. (Commissioned by SBS, in English and Vietnamese, English subtitles) (Food Series) (Rpt) G CC WS

Come Dine With Me UK

12:30PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

1:00PM Food G

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Mercurio's Menu

1:30PM Food PG

Paul visits the famous Hunter Valley wine region, serving up snails and Australia's fresh water crayfish the yabby cooked with the Hunter's local brews.

Paul visits the famous Hunter Valley wine region, serving up snails and Australia’s fresh water crayfish the yabby cooked with the Hunter’s local brews. Plus local French chef Robert Molines lets Paul into his kitchen.

Destination Flavour China Bitesize

2:00PM Food PG

All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw.

All the best moments and bits from Destination Flavour China, led by famed chef and author Adam Liaw.

Oliver's Twist

2:00PM Food G

Chef Jamie Oliver rustles up another delicious meal. Today, he makes some Japanese food including gyozas with dipping sauce, sakatini cocktails, and shabu shabu.

Chef Jamie Oliver rustles up another delicious meal. Today, he makes some Japanese food including gyozas with dipping sauce, sakatini cocktails, and shabu shabu.

The Chefs' Line

2:30PM Food G

Watch sous chef Bhas from top Sydney Thai restaurant, Long Chim, go up against two passionate home cooks in a bid to make the best Palm Sugar Pudding.

Watch sous chef Bhas from top Sydney Thai restaurant, Long Chim, go up against two passionate home cooks in a bid to make the best Palm Sugar Pudding. Witness the competition, camaraderie and spectacular skills of these talented cooks and chefs. Who will make it to the end of the chefs’ line?

The Pizza Show

2:55PM Food PG

We're in Naples, the birth place of pizza. Frank Pinello learns about the rich history of Neapolitan pizza by meeting with the best pizzaiolos and producers in the region.

We're in Naples, the birth place of pizza. Frank Pinello learns about the rich history of Neapolitan pizza by meeting with the best pizzaiolos and producers in the region.

Sarah Graham Cooks Cape Town

3:00PM Food G

Things are finally almost unpacked after a big move, and it's time to celebrate with friends. Sarah cooks a sweet potato and coconut milk soup, chicken korma bunny chows, and a chickpea salad.

Things are finally almost unpacked after a big move, and it's time to celebrate with friends. Sarah cooks a sweet potato and coconut milk soup, chicken korma bunny chows, chickpea salad, and dark cherry and chocolate pudding pots.

The Ice Cream Show

3:20PM Food PG

From parlours to pints, what does it take to succeed in the ice cream business? Isaac pays a visit Ben and Jerry's in Vermont to find out.

From parlours to pints, what does it take to succeed in the ice cream business? Isaac pays a visit Ben and Jerry's in Vermont to find out.

Pati's Mexican Table

3:30PM Food PG

Campeche is a colourful colonial city defined by its history of piracy. Local gastronomic historian, Lolina Escheverria, unearths the best turkey panuchos in the Yucatan Peninsula.

Pati explores Campeche, a colorful colonial city defined by its history of piracy. The best place to gain an understanding of this vivacious fortified city is the market. Local gastronomic historian, Lolina Escheverria, unearths what makes Campeche so special, including tasting the best turkey panuchos in the Yucatán Peninsula. Pati also makes her way to the best restaurant in town, La Pigua, to sample some of the region’s treasures like pescado verde and grilled octopus. Back in her own kitchen, Pati gives ceviche a surprising twist and indulges in a sweet and spicy coconut encrusted shrimp.

Carnival Eats

4:00PM Food G

Noah Cappe travels to the Great Lakes where he visits the Barry County Fair, then heads to the biggest state for the Alaska State Fair.

Noah Cappe travels to the Great Lakes where he visits the Barry County Fair, then heads to the biggest state for the Alaska State Fair.

The Cook And The Chef

4:30PM Food G

Maggie cooks Neenish Tarts and explains how this quirky tart that originated in New South Wales got its name. Simon continues the theme and cooks a flourless cake using almond meal and wattleseed.

Maggie cooks Neenish Tarts and explains how this quirky tart that originated in New South Wales got its name. Simon continues the theme and cooks a flourless cake - using almond meal and wattleseed but experiments a bit and adds some desert limes from Maggie’s cupboard to give it a real Australian flavour.

The Cook And The Chef

5:00PM Food G

Maggie gives us a snapshot on the world of food photography, one which is often veiled in trickery, sprays, glues and gels, all used to artificially enhance the look of a dish.

Maggie gives us a snapshot on the world of food photography, one which is often veiled in trickery, sprays, glues and gels, all used to artificially enhance the look of a dish. Maggies approach is a bit different, self trained, she likes to keep her style simple and natural, letting the food speak for itself and the skills of the photographer really shine through.

Martha Bakes

5:30PM Food G

Pizza, pretzels, and strudel are all old world European specialties that involve 'pulling' dough. Join Martha and her expert guests in the kitchen to learn all the tips you'll need to prepare them.

Pizza, pretzels, and strudel are all old world European specialties that involve 'pulling' dough. Join Martha and her expert guests in the kitchen to learn all the tips you’ll need to prepare these additive pulled dough recipes at home.

The Chefs' Line

6:00PM Food G

Sous chef Daniel from Japanese restaurant Sokyo goes up against two passionate home cooks. Who will make it to the end of the chefs' line?

Sous chef Daniel from Japanese restaurant Sokyo goes up against two passionate home cooks. Witness the competition, camaraderie and spectacular skills of these talented cooks and chefs. Who will make it to the end of the chefs' line?

River Cottage Australia

6:00PM Food PG

There's trouble on Paul's farm and his goats go missing. He's questioning Bessie's future and needs to find out if she's pregnant. It's time to turn the winter veggie patch into his first cash crop.

There’s trouble on Paul’s farm and his goats go missing. Paul's also questioning Bessie's future and needs to find out if she's pregnant. It's time to turn the winter veggie patch into his first cash crop.

On Country Kitchen

6:30PM Food PG

Derek goes diving for lobsters, and Mark and Derek take a course both cheesemaking and chocolate making. Later, the boys have a heart-to-heart on the calm waters of Kangaroo Valley.

On the coast at Jervis Bay, Derek helps Joel and Adrian to dive for lobsters off the rocks while Mark tends to the fire. In Ulladulla, the boys get a taste for the cheesemaking life with Rosie and Angel, and relax on the picturesque deck with a wine and cheese in hand, soaking up the mid-afternoon sun. Inland at Milton, the boys are put to the task of eating as little produce as possible when chocolate making with Jo and Dan. Mark and Derek indulge in a heart-to-heart kayaking down the Kangaroo Valley River.

Nigella Express

7:00PM Food G

This episode Nigella shares the secrets to fabulous fast food, brilliant time saving ideas, easy, simple and delicious, breakfasts, lunches, dinners, for parties, holiday meals, and snacks.

Nigella returns and this time with fabulous fast food, incredible short cuts, brilliant time saving ideas, easy, simple, delicious, breakfasts, lunches, dinners, parties, holiday meals, snacks, and food on the go. The Domestic Goddess has the solution to everyone’s worst surprise guest nightmares with ingenious ideas and cunning store cupboard standbys to turn the simplest of meals into a dazzling, quick fix feast.

On Country Kitchen

7:30PM Food PG

Mark and Derek begin their journey with a Welcome to Yuin Country from Noel Butler, harvest oysters off the bay, stop through at an olive grove, and try stand-up paddle boarding on the NSW coastline.

Mark and Derek take to the NSW region in their vintage car to visit Uncle Noel Butler for a welcome to Yuin country. Snaking south from Ulladulla, they meet Hilary, Jim and Taco the dog on the waters of Bateman’s bay, where they pick oysters from the 'underwater paddocks.' At Kangaroo Valley Olives the boys have to work for their supper of oils and tapenades, and they have a stand up paddle board race at Huskisson with some of the local mob. Cohen Simpson-Brown dives off the rocks and spears a whiting for a late afternoon feed.

Gourmet Farmer

8:00PM Food G

It's been a year of experimentation and Matthew Evans has kept chooks for eggs, but now he'd like to get heritage chickens for their meat.

It's been a year of experimentation and Matthew Evans has kept chooks for eggs, but now he'd like to get heritage chickens for their meat. He is interested in the differences between heritage chickens and free-range chickens purchased from the supermarket and so he sets out to compare their size, colour and especially taste. Matthew is also challenged to have a regular supply of vegetables when his garden is up and running, so he is keen to build a poly-tunnel to ensure year round supply.

Peter Kuruvita's Coastal Kitchen

8:30PM Food G

Peter Kuruvita showcases the Sunshine Coast's amazing local seafood, from Mooloolaba prawns and spanner crabs to coral trout and fresh squid, sharing the recipes to some of his favourite dishes.

Having grown up in Sri Lanka, seafood is Peter's lifelong passion so it's no surprise that he feels right at home in the Sunshine Coast, which boasts some of Australia's best seafood. Peter showcases the amazing local seafood available right on his doorstep, from Mooloolaba prawns and spanner crabs to coral trout and fresh squid, sharing the recipes to some of his signature dishes.

Italian Food Safari

9:00PM Food G

Guy learns how buffalo mozzarella is made and the secret of its taste and texture. He then shares his recipe for Caprese salad with mozzarella, tomatoes and basil.

Guy learns how buffalo mozzarella is made and finds the secret of its taste and texture. He then shares his recipe for Caprese salad with mozzarella, tomatoes, and basil. Suckling lamb is a dish of celebration in Italy, and restaurateur Robert Marchetti shows how it's prepared. Next, a Calabrese lunch hosted by Perth butcher Vince Garreffa, with a delicious veal shoulder on the spit, served with homemade pasta.

Come Dine With Me UK

9:30PM Food G

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

10:00PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

River Cottage Australia

10:30PM Food PG

There's trouble on Paul's farm and his goats go missing. He's questioning Bessie's future and needs to find out if she's pregnant. It's time to turn the winter veggie patch into his first cash crop.

There’s trouble on Paul’s farm and his goats go missing. Paul's also questioning Bessie's future and needs to find out if she's pregnant. It's time to turn the winter veggie patch into his first cash crop.

The Cook And The Chef

11:30PM Food G

Maggie cooks Neenish Tarts and explains how this quirky tart that originated in New South Wales got its name. Simon continues the theme and cooks a flourless cake using almond meal and wattleseed.

Maggie cooks Neenish Tarts and explains how this quirky tart that originated in New South Wales got its name. Simon continues the theme and cooks a flourless cake - using almond meal and wattleseed but experiments a bit and adds some desert limes from Maggie’s cupboard to give it a real Australian flavour.

The Cook And The Chef

12:00AM Food G

Maggie gives us a snapshot on the world of food photography, one which is often veiled in trickery, sprays, glues and gels, all used to artificially enhance the look of a dish.

Maggie gives us a snapshot on the world of food photography, one which is often veiled in trickery, sprays, glues and gels, all used to artificially enhance the look of a dish. Maggies approach is a bit different, self trained, she likes to keep her style simple and natural, letting the food speak for itself and the skills of the photographer really shine through.

Martha Bakes

12:30AM Food G

Pizza, pretzels, and strudel are all old world European specialties that involve 'pulling' dough. Join Martha and her expert guests in the kitchen to learn all the tips you'll need to prepare them.

Pizza, pretzels, and strudel are all old world European specialties that involve 'pulling' dough. Join Martha and her expert guests in the kitchen to learn all the tips you’ll need to prepare these additive pulled dough recipes at home.

Nigella Express

1:00AM Food G

This episode Nigella shares the secrets to fabulous fast food, brilliant time saving ideas, easy, simple and delicious, breakfasts, lunches, dinners, for parties, holiday meals, and snacks.

Nigella returns and this time with fabulous fast food, incredible short cuts, brilliant time saving ideas, easy, simple, delicious, breakfasts, lunches, dinners, parties, holiday meals, snacks, and food on the go. The Domestic Goddess has the solution to everyone’s worst surprise guest nightmares with ingenious ideas and cunning store cupboard standbys to turn the simplest of meals into a dazzling, quick fix feast.

BBQ Crawl

1:30AM Food G

Danielle hits up JB's Smokehouse, the only BBQ joint on Johns Island, SC. She chows down on their smoked ribs and 32 side dishes!

Danielle hits up JB's Smokehouse, the only BBQ joint on Johns Island, SC. She chows down on their smoked ribs and 32 side dishes! They are healthier than most BBQ joints and scoff at the belief that Southern food has to be bad for you. Next, Danielle visits Sweatman's Bar-B-Que, a place that cooks the whole hog. Danielle arrives at the crack of dawn to watch them load the hog onto the pit and stoke the coals. Danielle helps baste them in their Carolina mustard sauce then chops it up with the ladies in the kitchen. Danielle takes part in a BBQ fundraiser for a local Kid’s Cancer charity. She throws on an apron and gets to work. An afternoon of bowling and BBQ is the happy backdrop to this event.

BBQ Crawl

2:00AM Food G

Danielle arrives at the American Royal Invitational contest in Kansas City Missouri - a city with historical roots in barbecue.

Danielle arrives at the American Royal Invitational contest in Kansas City Missouri. Kansas City has historical roots in barbecue. To get in the mood to 'cue, Danielle eats at The Golden Ox, the oldest steakhouse in Kansas City. Once Danielle tastes their famous KC strip steak, she will never forget it. Next, Danielle heads to Woodyard BBQ and takes a stroll through the woodlot, learning about what makes each one unique from the next. Then, she grabs a beer and a seat outdoors, to enjoy some of the more obscure items on the menu such as the pecan smoked salmon and some burnt end chili. Team Diva Q arrives and they head to Plowboys BBQ. The restaurant opened a month before and its all the BBQ world can talk about. Danielle and the team load up on everything. It's fuel for the upcoming competition!

On Country Kitchen

2:30AM Food PG

Mark and Derek begin their journey with a Welcome to Yuin Country from Noel Butler, harvest oysters off the bay, stop through at an olive grove, and try stand-up paddle boarding on the NSW coastline.

Mark and Derek take to the NSW region in their vintage car to visit Uncle Noel Butler for a welcome to Yuin country. Snaking south from Ulladulla, they meet Hilary, Jim and Taco the dog on the waters of Bateman’s bay, where they pick oysters from the 'underwater paddocks.' At Kangaroo Valley Olives the boys have to work for their supper of oils and tapenades, and they have a stand up paddle board race at Huskisson with some of the local mob. Cohen Simpson-Brown dives off the rocks and spears a whiting for a late afternoon feed.

Gourmet Farmer

3:00AM Food G

It's been a year of experimentation and Matthew Evans has kept chooks for eggs, but now he'd like to get heritage chickens for their meat.

It's been a year of experimentation and Matthew Evans has kept chooks for eggs, but now he'd like to get heritage chickens for their meat. He is interested in the differences between heritage chickens and free-range chickens purchased from the supermarket and so he sets out to compare their size, colour and especially taste. Matthew is also challenged to have a regular supply of vegetables when his garden is up and running, so he is keen to build a poly-tunnel to ensure year round supply.

Peter Kuruvita's Coastal Kitchen

3:30AM Food G

Peter Kuruvita showcases the Sunshine Coast's amazing local seafood, from Mooloolaba prawns and spanner crabs to coral trout and fresh squid, sharing the recipes to some of his favourite dishes.

Having grown up in Sri Lanka, seafood is Peter's lifelong passion so it's no surprise that he feels right at home in the Sunshine Coast, which boasts some of Australia's best seafood. Peter showcases the amazing local seafood available right on his doorstep, from Mooloolaba prawns and spanner crabs to coral trout and fresh squid, sharing the recipes to some of his signature dishes.

Italian Food Safari

4:00AM Food G

Guy learns how buffalo mozzarella is made and the secret of its taste and texture. He then shares his recipe for Caprese salad with mozzarella, tomatoes and basil.

Guy learns how buffalo mozzarella is made and finds the secret of its taste and texture. He then shares his recipe for Caprese salad with mozzarella, tomatoes, and basil. Suckling lamb is a dish of celebration in Italy, and restaurateur Robert Marchetti shows how it's prepared. Next, a Calabrese lunch hosted by Perth butcher Vince Garreffa, with a delicious veal shoulder on the spit, served with homemade pasta.

Come Dine With Me UK

4:30AM Food G

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Thursday 4th June

Come Dine With Me UK

5:00AM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Oliver's Twist

5:30AM Food G

Chef Jamie Oliver rustles up another delicious meal. Today, he makes some Japanese food including gyozas with dipping sauce, sakatini cocktails, and shabu shabu.

Chef Jamie Oliver rustles up another delicious meal. Today, he makes some Japanese food including gyozas with dipping sauce, sakatini cocktails, and shabu shabu.

The Chefs' Line

6:00AM Food G

Watch sous chef Bhas from top Sydney Thai restaurant, Long Chim, go up against two passionate home cooks in a bid to make the best Palm Sugar Pudding.

Watch sous chef Bhas from top Sydney Thai restaurant, Long Chim, go up against two passionate home cooks in a bid to make the best Palm Sugar Pudding. Witness the competition, camaraderie and spectacular skills of these talented cooks and chefs. Who will make it to the end of the chefs’ line?

Sarah Graham Cooks Cape Town

6:30AM Food G

Things are finally almost unpacked after a big move, and it's time to celebrate with friends. Sarah cooks a sweet potato and coconut milk soup, chicken korma bunny chows, and a chickpea salad.

Things are finally almost unpacked after a big move, and it's time to celebrate with friends. Sarah cooks a sweet potato and coconut milk soup, chicken korma bunny chows, chickpea salad, and dark cherry and chocolate pudding pots.

Pati's Mexican Table

7:00AM Food PG

Campeche is a colourful colonial city defined by its history of piracy. Local gastronomic historian, Lolina Escheverria, unearths the best turkey panuchos in the Yucatan Peninsula.

Pati explores Campeche, a colorful colonial city defined by its history of piracy. The best place to gain an understanding of this vivacious fortified city is the market. Local gastronomic historian, Lolina Escheverria, unearths what makes Campeche so special, including tasting the best turkey panuchos in the Yucatán Peninsula. Pati also makes her way to the best restaurant in town, La Pigua, to sample some of the region’s treasures like pescado verde and grilled octopus. Back in her own kitchen, Pati gives ceviche a surprising twist and indulges in a sweet and spicy coconut encrusted shrimp.

Carnival Eats

7:30AM Food G

Noah Cappe travels to the Great Lakes where he visits the Barry County Fair, then heads to the biggest state for the Alaska State Fair.

Noah Cappe travels to the Great Lakes where he visits the Barry County Fair, then heads to the biggest state for the Alaska State Fair.

Martha Bakes

8:00AM Food G

Pizza, pretzels, and strudel are all old world European specialties that involve 'pulling' dough. Join Martha and her expert guests in the kitchen to learn all the tips you'll need to prepare them.

Pizza, pretzels, and strudel are all old world European specialties that involve 'pulling' dough. Join Martha and her expert guests in the kitchen to learn all the tips you’ll need to prepare these additive pulled dough recipes at home.

River Cottage Australia

8:30AM Food PG

There's trouble on Paul's farm and his goats go missing. He's questioning Bessie's future and needs to find out if she's pregnant. It's time to turn the winter veggie patch into his first cash crop.

There’s trouble on Paul’s farm and his goats go missing. Paul's also questioning Bessie's future and needs to find out if she's pregnant. It's time to turn the winter veggie patch into his first cash crop.

Mercurio's Menu

9:30AM Food PG

Paul visits the famous Hunter Valley wine region, serving up snails and Australia's fresh water crayfish the yabby cooked with the Hunter's local brews.

Paul visits the famous Hunter Valley wine region, serving up snails and Australia’s fresh water crayfish the yabby cooked with the Hunter’s local brews. Plus local French chef Robert Molines lets Paul into his kitchen.

Nigella Express

10:00AM Food G

This episode Nigella shares the secrets to fabulous fast food, brilliant time saving ideas, easy, simple and delicious, breakfasts, lunches, dinners, for parties, holiday meals, and snacks.

Nigella returns and this time with fabulous fast food, incredible short cuts, brilliant time saving ideas, easy, simple, delicious, breakfasts, lunches, dinners, parties, holiday meals, snacks, and food on the go. The Domestic Goddess has the solution to everyone’s worst surprise guest nightmares with ingenious ideas and cunning store cupboard standbys to turn the simplest of meals into a dazzling, quick fix feast.

On Country Kitchen

10:30AM Food PG

Mark and Derek begin their journey with a Welcome to Yuin Country from Noel Butler, harvest oysters off the bay, stop through at an olive grove, and try stand-up paddle boarding on the NSW coastline.

Mark and Derek take to the NSW region in their vintage car to visit Uncle Noel Butler for a welcome to Yuin country. Snaking south from Ulladulla, they meet Hilary, Jim and Taco the dog on the waters of Bateman’s bay, where they pick oysters from the 'underwater paddocks.' At Kangaroo Valley Olives the boys have to work for their supper of oils and tapenades, and they have a stand up paddle board race at Huskisson with some of the local mob. Cohen Simpson-Brown dives off the rocks and spears a whiting for a late afternoon feed.

Gourmet Farmer

11:00AM Food G

It's been a year of experimentation and Matthew Evans has kept chooks for eggs, but now he'd like to get heritage chickens for their meat.

It's been a year of experimentation and Matthew Evans has kept chooks for eggs, but now he'd like to get heritage chickens for their meat. He is interested in the differences between heritage chickens and free-range chickens purchased from the supermarket and so he sets out to compare their size, colour and especially taste. Matthew is also challenged to have a regular supply of vegetables when his garden is up and running, so he is keen to build a poly-tunnel to ensure year round supply.

Peter Kuruvita's Coastal Kitchen

11:30AM Food G

Peter Kuruvita showcases the Sunshine Coast's amazing local seafood, from Mooloolaba prawns and spanner crabs to coral trout and fresh squid, sharing the recipes to some of his favourite dishes.

Having grown up in Sri Lanka, seafood is Peter's lifelong passion so it's no surprise that he feels right at home in the Sunshine Coast, which boasts some of Australia's best seafood. Peter showcases the amazing local seafood available right on his doorstep, from Mooloolaba prawns and spanner crabs to coral trout and fresh squid, sharing the recipes to some of his signature dishes.

Italian Food Safari

12:00PM Food G

Guy learns how buffalo mozzarella is made and the secret of its taste and texture. He then shares his recipe for Caprese salad with mozzarella, tomatoes and basil.

Guy learns how buffalo mozzarella is made and finds the secret of its taste and texture. He then shares his recipe for Caprese salad with mozzarella, tomatoes, and basil. Suckling lamb is a dish of celebration in Italy, and restaurateur Robert Marchetti shows how it's prepared. Next, a Calabrese lunch hosted by Perth butcher Vince Garreffa, with a delicious veal shoulder on the spit, served with homemade pasta.

Come Dine With Me UK

12:30PM Food G

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

1:00PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Mercurio's Menu

1:30PM Food PG

Paul finds foodie paradise on the little known Fleurieu Peninsula south of Adelaide, offering wine, wildlife, and water in abundance.

Paul finds foodie paradise on the little known Fleurieu Peninsula south of Adelaide, offering wine, wildlife, and water in abundance. Paul tries ‘cockling’ and meets a self-taught chef whose restaurant menu changes daily according to whatever’s fresh.

Oliver's Twist

2:00PM Food G

Jamie prepares a dinner party for some of his new trainees.

Jamie prepares a dinner party for some of his new trainees.

The Chefs' Line

2:30PM Food PG

Watch head chef Meena Throngkumpola from top Sydney Thai restaurant, Long Chim, go up against this week's final home cook, Andrew, in the ultimate David vs Goliath battle.

Watch head chef Meena Throngkumpola from top Sydney Thai restaurant, Long Chim, go up against this week’s final home cook, Andrew, in the ultimate David vs Goliath battle. Can the passion of a home cook’s Thai Crab beat a professional chef at the top of her game?

The Pizza Show

2:55PM Food G

Rome is experiencing a golden age of pizza. Frank Pinello learns about the Roman styles - Pizza Al Taglio and Pizza Tonda - by eating his way through the city.

Rome is experiencing a golden age of pizza. Frank Pinello learns about the Roman styles - Pizza Al Taglio and Pizza Tonda - by eating his way through the city.

Sarah Graham Cooks Cape Town

3:00PM Food G

Sarah's husband is away on a business trip, so a group of family friends and their children are coming over to have an early supper.

Sarah's husband is away on a business trip so a group of family friends and their children are coming over to have an early supper (it's a school night). Sarah reminisces about the old days when she’d cook for Lucy who was pregnant and on bed rest.

The Ice Cream Show

3:20PM Food PG

Ice cream is only as delicious as its ingredients. Isaac meets the farmers, cows, and water buffalo that contribute to your favourite scoops.

Ice cream is only as delicious as its ingredients. Isaac meets the farmers, cows, and water buffalo that contribute to your favourite scoops.

Pati's Mexican Table

3:30PM Food PG

Pati's sons are in Mexico, and she wants them to experience the true essence of the Yucatan, including the region's signature dish, Cochinita Pibil, meat cooked with heated rocks buried underground.

Pati’s three sons are in Mexico, and Pati wants them to experience the true essence of the Yucatan. First stop, they climb the ancient ruins of Uxmal and discover how advanced the ancient Maya civilisations were. After an exhaustive exploration, the boys cool off in one of the thousands of hidden cenotes (swimming holes). And to fill their bellies, the boys eat the best tamales they’ve ever tasted along with the region’s signature dish, Cochinita Pibíl, which uses the ancient technique of cooking the meat with heated rocks buried underground. Back at home, Pati is giving her own twist to this honored dish and makes it super easy for a busy household.

Carnival Eats

4:00PM Food G

Host Noah Cappe soaks up the California sunshine while enjoying some wacky West Coast treats, then heads to the Tennessee Valley Fair in Knoxville.

Host Noah Cappe soaks up the California sunshine while enjoying some wacky West Coast treats, then heads to the Tennessee Valley Fair in Knoxville.

The Cook And The Chef

4:30PM Food G

The 1980s are making a comeback as Simon and Maggie celebrate the time when Aussie food came of age and the work of three very special cooks - Gay Bilson, Tony Bilson, and Janni Kyritsis.

The 1980s are making a comeback as Simon and Maggie celebrate the time when Aussie food came of age and the work of three very special cooks - Gay Bilson, Tony Bilson, and Janni Kyritsis.

The Cook And The Chef

5:00PM Food G

Maggie and Simon entice us outdoors into the late autumn sun to enjoy Greek inspired Barbequed goat, souvlaki, and baby octopus. Greek desserts are also on the menu.

Maggie and Simon entice us outdoors into the late autumn sun to enjoy Greek inspired Barbequed goat, souvlaki, and baby octopus. Greek desserts are also on the menu so be prepared for some syrupy, sweet lusciousness.

Martha Bakes

5:30PM Food G

Martha gets party ready with three festive celebration cakes. Hint - one is covered in sprinkles!

Martha loves to mark any special occasion with a homemade cake. She makes three easy-to-prepare layer cakes - a sprinkle cake, a fanciful hedgehog cake with meringue spikes, and her daughter Alexis’s coconut-covered heart cake.

River Cottage Australia

6:00PM Food PG

Tough times are ahead for Paul when he asks home butcher and friend Matt to help him slaughter his first goat, but when Paul helps to rebuild a community garden the goat goes to a good cause.

Tough times are ahead for Paul when he asks home butcher and friend Matt to help him slaughter his first goat, but when Paul helps to rebuild a community garden the goat goes to a good cause.

The Chefs' Line

6:00PM Food G

Head chef Chase from Japanese restaurant Sokyo goes up against this week's best home cook. This is the ultimate David versus Goliath battle. Can the passion of a home cook beat a professional chef?

Head chef Chase from Japanese restaurant Sokyo goes up against this week's best home cook. This is the ultimate David versus Goliath battle. Can the passion of a home cook beat a professional chef?

On Country Kitchen

6:35PM Food PG

Mark and Derek learn about the overabundance of sea urchin, and explore a new type of sustainable farming in Berrima. The boys also have a go at bee keeping.

Mark and Derek learn about the overabundance of sea urchin, and explore a new type of sustainable farming in Berrima. The boys also have a go at bee keeping.

Nigella Express

7:00PM Food G

It's fast, fabulous and packs a big flavour punch. This episode Nigella is cooking Latin influenced food the express way.

It's fast, fabulous and packs a big flavour punch. Nigella’s cooking Latin influenced food the express way. For the family, a fabulous ever ready standby sweet corn chowder, topped with toasted tortilla chips, for a late night treat - a hot, quickly griddled, quesadilla, then a gorgeous, no cook dinner of roquamole - a blue cheese and avocado dip, served alongside a cool cured fish ceviche and margarita ice cream.

Jimmy's Australian Food Adventure

7:30PM Food PG

Jimmy discovers the unique tastes of Australia's native plants. At Uluru, in the heart of the continent he meets tribal elder Happy who shows him how to forage and prepare wild berries and plants.

Jimmy Doherty discovers the unique tastes of Australia's native plants. At Uluru in the heart of the continent he meets tribal elder, Happy who shows him how to forage and prepare wild berries and plants. Top Aussie chef Athol Wark prepares him a gourmet dinner with ingredients he has foraged from the wild. And on the remote Cape Leveque, in the Kimberley region of Western Australia Jimmy goes mud crabbing with Bardi elder, Brian Lee.

Tom Kerridge's Best Ever Dishes

8:00PM Food PG

Tom's serving up some great crowd pleasing dishes, perfect for sharing with mates at a party. However, there are no canapes on this menu - Tom likes to make proper hearty food for his guests.

Tom’s serving up some great crowd pleasing dishes, perfect for sharing with mates at a party. However, there are no canapes on this menu - Tom likes to make proper hearty food for his guests that you can eat in your hands, packed full of flavour. To start, he transforms ordinary filled potato skins into extraordinary crispy stuffed skins filled with creamy Roquefort and salty pancetta.

Jimmy Shu's Taste of The Territory

8:30PM Food G

Jimmy takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates.

Jimmy takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates. Jimmy tastes Leo's unique creations that fuse handmade chocolate with Darwin's tropical produce like mango, rosella, and Kakadu plum. Later, Jimmy goes to meet Petra, whose raw cakes have become almost a staple dessert in local Darwin homes.

Gino's Italian Escape

9:00PM Food G

Chef Gino D'Acampo begins his Italian journey on the stunning Amalfi Coast. He visits the pretty town of Amalfi, a favourite holiday destination from his childhood.

Chef Gino D’Acampo begins his Italian journey on the stunning Amalfi Coast. He visits the pretty town of Amalfi, a favourite holiday destination from his childhood, which is still popular with tourists today. Amalfi is world-famous for its lemons and Gino explores a secluded citrus grove, high on the cliffs above the town. Here, he picks and tastes Amalfi’s legendary lemons with a family who own the grove. Motivated by the breathtaking location, Gino whips up a creamy lemon mousse topped with crushed amaretti biscuits - using Amalfi’s unique fruit and the local citrus liqueur, limoncello.

Come Dine With Me UK

9:30PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

10:00PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

River Cottage Australia

10:30PM Food PG

Tough times are ahead for Paul when he asks home butcher and friend Matt to help him slaughter his first goat, but when Paul helps to rebuild a community garden the goat goes to a good cause.

Tough times are ahead for Paul when he asks home butcher and friend Matt to help him slaughter his first goat, but when Paul helps to rebuild a community garden the goat goes to a good cause.

The Cook And The Chef

11:30PM Food G

The 1980s are making a comeback as Simon and Maggie celebrate the time when Aussie food came of age and the work of three very special cooks - Gay Bilson, Tony Bilson, and Janni Kyritsis.

The 1980s are making a comeback as Simon and Maggie celebrate the time when Aussie food came of age and the work of three very special cooks - Gay Bilson, Tony Bilson, and Janni Kyritsis.

The Cook And The Chef

12:00AM Food G

Maggie and Simon entice us outdoors into the late autumn sun to enjoy Greek inspired Barbequed goat, souvlaki, and baby octopus. Greek desserts are also on the menu.

Maggie and Simon entice us outdoors into the late autumn sun to enjoy Greek inspired Barbequed goat, souvlaki, and baby octopus. Greek desserts are also on the menu so be prepared for some syrupy, sweet lusciousness.

Martha Bakes

12:30AM Food G

Martha gets party ready with three festive celebration cakes. Hint - one is covered in sprinkles!

Martha loves to mark any special occasion with a homemade cake. She makes three easy-to-prepare layer cakes - a sprinkle cake, a fanciful hedgehog cake with meringue spikes, and her daughter Alexis’s coconut-covered heart cake.

Nigella Express

1:00AM Food G

It's fast, fabulous and packs a big flavour punch. This episode Nigella is cooking Latin influenced food the express way.

It's fast, fabulous and packs a big flavour punch. Nigella’s cooking Latin influenced food the express way. For the family, a fabulous ever ready standby sweet corn chowder, topped with toasted tortilla chips, for a late night treat - a hot, quickly griddled, quesadilla, then a gorgeous, no cook dinner of roquamole - a blue cheese and avocado dip, served alongside a cool cured fish ceviche and margarita ice cream.

BBQ Crawl

1:30AM Food PG

Danielle and her team compete in the American Royal BBQ Competition. The team kicks off the competition with a huge party located in the dark side of the grounds.

Danielle and her team compete in the American Royal BBQ Competition. There are two competitions The Open and the Invitational. The Invitational is tougher as they are up against 100 of the world’s grand champions. The team kicks off the competition with a huge party located in the dark side of the grounds. This is where the party revelers go as well as the Kansas City locals. A storm sweeps in but doesn't dampen anyone's spirits. Danielle and the team cook their butts off the next day, turning in a whopping 13 categories. Will they score well? It's all up to the judges.

BBQ Crawl

2:00AM Food PG

Danielle starts the crawl in Lancaster, California to compete at the Blazin' BBQ Throwdown. Before things heat up on the competition front, she visits her old friend, Neil Strawder, or 'Big Mista.'

Danielle starts the crawl in Lancaster, California to compete at the Blazin' BBQ Throwdown. Before things heat up on the competition front, she visits her old friend, Neil Strawder, or 'Big Mista.' Neil vends BBQ at a farmer's market in downtown Los Angeles where he feeds Danielle the 'Perfect Nude,' the carb-free version of a pulled pork sandwich. But it's not all healthy! Danielle samples some of Big Mista's famous pig candy - bacon covered in sugar and smoked on the pit. Next, it's off to a swanky BBQ establishment in Sherman Oaks known as Boneyard Bistro. French-trained chef, Aaron Robbins seamlessly blends new and old styles of BBQ, creating playful menu items like pulled pork dumplings and chili-cheese stuffed doughnuts. Then, it's competition time where Danielle goes head to head with some tough female competitors.

Jimmy's Australian Food Adventure

2:30AM Food PG

Jimmy discovers the unique tastes of Australia's native plants. At Uluru, in the heart of the continent he meets tribal elder Happy who shows him how to forage and prepare wild berries and plants.

Jimmy Doherty discovers the unique tastes of Australia's native plants. At Uluru in the heart of the continent he meets tribal elder, Happy who shows him how to forage and prepare wild berries and plants. Top Aussie chef Athol Wark prepares him a gourmet dinner with ingredients he has foraged from the wild. And on the remote Cape Leveque, in the Kimberley region of Western Australia Jimmy goes mud crabbing with Bardi elder, Brian Lee.

Tom Kerridge's Best Ever Dishes

3:00AM Food PG

Tom's serving up some great crowd pleasing dishes, perfect for sharing with mates at a party. However, there are no canapes on this menu - Tom likes to make proper hearty food for his guests.

Tom’s serving up some great crowd pleasing dishes, perfect for sharing with mates at a party. However, there are no canapes on this menu - Tom likes to make proper hearty food for his guests that you can eat in your hands, packed full of flavour. To start, he transforms ordinary filled potato skins into extraordinary crispy stuffed skins filled with creamy Roquefort and salty pancetta.

Jimmy Shu's Taste of The Territory

3:30AM Food G

Jimmy takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates.

Jimmy takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates. Jimmy tastes Leo's unique creations that fuse handmade chocolate with Darwin's tropical produce like mango, rosella, and Kakadu plum. Later, Jimmy goes to meet Petra, whose raw cakes have become almost a staple dessert in local Darwin homes.

Gino's Italian Escape

4:00AM Food G

Chef Gino D'Acampo begins his Italian journey on the stunning Amalfi Coast. He visits the pretty town of Amalfi, a favourite holiday destination from his childhood.

Chef Gino D’Acampo begins his Italian journey on the stunning Amalfi Coast. He visits the pretty town of Amalfi, a favourite holiday destination from his childhood, which is still popular with tourists today. Amalfi is world-famous for its lemons and Gino explores a secluded citrus grove, high on the cliffs above the town. Here, he picks and tastes Amalfi’s legendary lemons with a family who own the grove. Motivated by the breathtaking location, Gino whips up a creamy lemon mousse topped with crushed amaretti biscuits - using Amalfi’s unique fruit and the local citrus liqueur, limoncello.

Come Dine With Me UK

4:30AM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Rachel Khoo's Kitchen Notebook Bitesize

4:50AM Food G

Passionate food writer Rachel Khoo uncovers Melbourne and the wider state of Victoria's culinary wonders for the world to see.

Passionate food creator and writer, Rachel Khoo, uncovers Melbourne and the wider state of Victoria’s culinary wonders for the world to see.

Friday 5th June

Come Dine With Me UK

5:00AM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Oliver's Twist

5:30AM Food G

Jamie prepares a dinner party for some of his new trainees.

Jamie prepares a dinner party for some of his new trainees.

The Chefs' Line

6:00AM Food PG

Watch head chef Meena Throngkumpola from top Sydney Thai restaurant, Long Chim, go up against this week's final home cook, Andrew, in the ultimate David vs Goliath battle.

Watch head chef Meena Throngkumpola from top Sydney Thai restaurant, Long Chim, go up against this week’s final home cook, Andrew, in the ultimate David vs Goliath battle. Can the passion of a home cook’s Thai Crab beat a professional chef at the top of her game?

Sarah Graham Cooks Cape Town

6:30AM Food G

Sarah's husband is away on a business trip, so a group of family friends and their children are coming over to have an early supper.

Sarah's husband is away on a business trip so a group of family friends and their children are coming over to have an early supper (it's a school night). Sarah reminisces about the old days when she’d cook for Lucy who was pregnant and on bed rest.

Pati's Mexican Table

7:00AM Food PG

Pati's sons are in Mexico, and she wants them to experience the true essence of the Yucatan, including the region's signature dish, Cochinita Pibil, meat cooked with heated rocks buried underground.

Pati’s three sons are in Mexico, and Pati wants them to experience the true essence of the Yucatan. First stop, they climb the ancient ruins of Uxmal and discover how advanced the ancient Maya civilisations were. After an exhaustive exploration, the boys cool off in one of the thousands of hidden cenotes (swimming holes). And to fill their bellies, the boys eat the best tamales they’ve ever tasted along with the region’s signature dish, Cochinita Pibíl, which uses the ancient technique of cooking the meat with heated rocks buried underground. Back at home, Pati is giving her own twist to this honored dish and makes it super easy for a busy household.

Carnival Eats

7:30AM Food G

Host Noah Cappe soaks up the California sunshine while enjoying some wacky West Coast treats, then heads to the Tennessee Valley Fair in Knoxville.

Host Noah Cappe soaks up the California sunshine while enjoying some wacky West Coast treats, then heads to the Tennessee Valley Fair in Knoxville.

Martha Bakes

8:00AM Food G

Martha gets party ready with three festive celebration cakes. Hint - one is covered in sprinkles!

Martha loves to mark any special occasion with a homemade cake. She makes three easy-to-prepare layer cakes - a sprinkle cake, a fanciful hedgehog cake with meringue spikes, and her daughter Alexis’s coconut-covered heart cake.

River Cottage Australia

8:30AM Food PG

Tough times are ahead for Paul when he asks home butcher and friend Matt to help him slaughter his first goat, but when Paul helps to rebuild a community garden the goat goes to a good cause.

Tough times are ahead for Paul when he asks home butcher and friend Matt to help him slaughter his first goat, but when Paul helps to rebuild a community garden the goat goes to a good cause.

Mercurio's Menu

9:30AM Food PG

Paul finds foodie paradise on the little known Fleurieu Peninsula south of Adelaide, offering wine, wildlife, and water in abundance.

Paul finds foodie paradise on the little known Fleurieu Peninsula south of Adelaide, offering wine, wildlife, and water in abundance. Paul tries ‘cockling’ and meets a self-taught chef whose restaurant menu changes daily according to whatever’s fresh.

Nigella Express

10:00AM Food G

It's fast, fabulous and packs a big flavour punch. This episode Nigella is cooking Latin influenced food the express way.

It's fast, fabulous and packs a big flavour punch. Nigella’s cooking Latin influenced food the express way. For the family, a fabulous ever ready standby sweet corn chowder, topped with toasted tortilla chips, for a late night treat - a hot, quickly griddled, quesadilla, then a gorgeous, no cook dinner of roquamole - a blue cheese and avocado dip, served alongside a cool cured fish ceviche and margarita ice cream.

Jimmy's Australian Food Adventure

10:30AM Food PG

Jimmy discovers the unique tastes of Australia's native plants. At Uluru, in the heart of the continent he meets tribal elder Happy who shows him how to forage and prepare wild berries and plants.

Jimmy Doherty discovers the unique tastes of Australia's native plants. At Uluru in the heart of the continent he meets tribal elder, Happy who shows him how to forage and prepare wild berries and plants. Top Aussie chef Athol Wark prepares him a gourmet dinner with ingredients he has foraged from the wild. And on the remote Cape Leveque, in the Kimberley region of Western Australia Jimmy goes mud crabbing with Bardi elder, Brian Lee.

Tom Kerridge's Best Ever Dishes

11:00AM Food PG

Tom's serving up some great crowd pleasing dishes, perfect for sharing with mates at a party. However, there are no canapes on this menu - Tom likes to make proper hearty food for his guests.

Tom’s serving up some great crowd pleasing dishes, perfect for sharing with mates at a party. However, there are no canapes on this menu - Tom likes to make proper hearty food for his guests that you can eat in your hands, packed full of flavour. To start, he transforms ordinary filled potato skins into extraordinary crispy stuffed skins filled with creamy Roquefort and salty pancetta.

Jimmy Shu's Taste of The Territory

11:30AM Food G

Jimmy takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates.

Jimmy takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates. Jimmy tastes Leo's unique creations that fuse handmade chocolate with Darwin's tropical produce like mango, rosella, and Kakadu plum. Later, Jimmy goes to meet Petra, whose raw cakes have become almost a staple dessert in local Darwin homes.

Gino's Italian Escape

12:00PM Food G

Chef Gino D'Acampo begins his Italian journey on the stunning Amalfi Coast. He visits the pretty town of Amalfi, a favourite holiday destination from his childhood.

Chef Gino D’Acampo begins his Italian journey on the stunning Amalfi Coast. He visits the pretty town of Amalfi, a favourite holiday destination from his childhood, which is still popular with tourists today. Amalfi is world-famous for its lemons and Gino explores a secluded citrus grove, high on the cliffs above the town. Here, he picks and tastes Amalfi’s legendary lemons with a family who own the grove. Motivated by the breathtaking location, Gino whips up a creamy lemon mousse topped with crushed amaretti biscuits - using Amalfi’s unique fruit and the local citrus liqueur, limoncello.

Come Dine With Me UK

12:30PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

1:00PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Mercurio's Menu

1:30PM Food PG

Paul travels to one of his favourite fresh food locations to savour oysters straight from the sea, the season's very last cherries, and fish cooked fresh off the boat.

Paul travels to one of his favourite fresh food locations to savour oysters straight from the sea, the season’s very last cherries, and fish cooked fresh off the boat.

Oliver's Twist

2:00PM Food G

Chef Jamie Oliver rustles up more tasty food for his pals. Here, he prepares hot toddies, philly steak sandwiches, chocolate cake, and flavoured popcorn.

Chef Jamie Oliver rustles up more tasty food for his pals. Here, he prepares hot toddies, philly steak sandwiches, chocolate cake, and flavoured popcorn.

The Chefs' Line

2:30PM Food G

Judge Melissa Leong takes us inside the kitchen of top Thai restaurant, Long Chim. Melissa and the chefs' line will reminisce about the week and delve into some delicious new dishes.

Judge Melissa Leong takes us inside the kitchen of top Thai restaurant, Long Chim. Melissa and the chefs’ line will reminisce about the week and delve into some delicious new dishes prepared by the line; Crispy School Prawns, Salt Fish Fried Rice, Prins Noodle, Massaman Beef Curry, and Banana Roti.

Sarah Graham Cooks Cape Town

3:00PM Food G

No trip to Noordhoek is complete without a visit to the Food Barn. Sarah meets up with chef Franck Dangereux to see if she can prise his mushroom and truffle ravioli recipe out of him.

No trip to Noordhoek is complete without a visit to the Food Barn. Its chef, Franck Dangereux, provided the foreword to Sarah's cookbook. Sarah meets up with Franck to see if she can prise his mushroom and truffle ravioli recipe out of him while they make pasta from scratch.

Pati's Mexican Table

3:30PM Food PG

In Izamal, the Yellow City, Pati tries traditional Pok Chuck, thinly sliced pork marinated in bitter orange, grilled up and served in tortillas.

Pati heads to Izamal, the Yellow City. It’s buildings all glowing in gold, Mayan Pyramids left standing amidst the colonial-style buildings, parks and plazas, horses and buggies, local artisans and delicious food. Pati tastes the local venison tacos, where people travel all the way from Mérida to enjoy. And the traditional Pok Chuk is not to be missed, thinly sliced pork, marinated in bitter orange and grilled up and served in tortillas. Back at home, Pati takes the flavors of this region and infuses them into a home classic, Lasagna. And for dessert, a pumpkin seed brittle, an everyday treat found in the Yucatecan markets, now at home for her boys to enjoy.

Carnival Eats

4:00PM Food G

Noah Cappe visits the Washington State Fair in Puyallup for one of the top ten largest states fairs. Next, the Tennessee State Fair offers southern hospitality.

Noah Cappe visits the Washington State Fair in Puyallup for one of the top ten largest states fairs. Next, the Tennessee State Fair offers southern hospitality.

The Cook And The Chef

4:30PM Food G

Maggie and Simon are given the challenge of using 'rations' - 10lbs meat, 10lbs flour, 2lbs sugar and a quarter lb each of tea and salt, plus a little rum - the allowance for a 19th century worker.

Maggie and Simon are given the challenge of using ‘rations’ - 10lbs meat, 10lbs flour, 2lbs sugar and a quarter lb each of tea and salt, plus a little rum - the weekly food allowance for a rural worker in 19th century Australia.

The Cook And The Chef

5:00PM Food G

Our duo pay homage to the one of the young chefs making a name for himself in Australia today - Melbourne based chef Shannon Bennett.

Our duo pay homage to the one of the young chefs making a name for himself in Australia today. With his restaurant named as one of the top fifty in the world, Melbourne based chef Shannon Bennett is pushing the boundaries of modern French Cuisine and fine dining.

Martha Bakes

5:30PM Food G

Join Martha for culinary tips to achieving maximum flavor for all your baked goods. She'll create sticky toffee pudding, mini apricot tarte Tatins, and a simple pear tart.

Join Martha for culinary tips to achieving maximum flavour for all your baked goods. She’ll create sticky toffee pudding, mini apricot tarte Tatins, a simple pear tart, and a no-knead bread studded with flavourful seeds - all baked dark to perfection.

The Chefs' Line

6:00PM Food G

Inside Japanese restaurant Sokyo, Maeve O'Meara learns the art of sushi and sashimi and experiences executive chef Chase's creation of slow-cooked and grilled lamb chop in miso and vegemite sauce.

Inside the kitchen of Japanese restaurant Sokyo, Maeve O'Meara learns the art of sushi and sashimi and gets to experience executive chef Chase's creation of slow-cooked and grilled lamb chop in miso and vegemite sauce.

River Cottage Australia

6:00PM Food PG

In an attempt to make a quicker profit, Paul decides to add hens and honey to his farm, and goes on a road trip to find out how. Digger proves he's got the nose for truffle hunting.

In an attempt to make a quicker profit, Paul decides to add hens and honey to his farm, and goes on a road trip to find out how. Digger proves he's got the nose for truffle hunting.

On Country Kitchen

6:35PM Food G

Mark and Derek explore the historic ghost town of Joadja, now a whiskey and gin distillery run by the Jimenez family.

Nigella Express

7:00PM Food G

Demonstrating that cooking can be quick, Nigella's conjuring up a fabulous in advance dinner of lamb, olive and caramelised onion tagine followed by a super easy, indulgent ice cream cake.

Time is of the essence when it comes to cooking the express way and it’s about the time it takes to make a meal not for it to cook. So Nigella’s conjuring up a fabulous in advance dinner of lamb, olive and caramelised onion tagine followed by a super easy, indulgent ice cream cake that can be made days ahead when you have the time, then eaten when you’re in a hurry. On the day all that’s left to do is make some cous cous to go with the tagine and a fabulous Butterscotch Sauce to pour over the cake.

Paul Hollywood's Pies And Puds

7:30PM Food PG

Paul Hollywood is joined by Rachel Allen as they celebrate the best of Family Pies and Puds. Rachel cooks her own children's favourite Raspberry and Coconut Pudding.

Paul Hollywood is joined by Rachel Allen as they celebrate the best of Family Pies and Puds. Rachel cooks her own children’s favourite Raspberry and Coconut Pudding, and Paul creates his own family’s treat of Brie, Cranberry and Brioche Pie.

Rick Stein's Spain

8:30PM Food G

Rick continues his journey from the Basque country on the Atlantic coast, to journey ever eastwards towards the Mediterranean sampling local food along the way.

One of the great delights of Basque food are 'pinxos'; huge tapas portions. In this two-part episode, Rick learns all about them in a crowded bar in San Sebastian. In Ordizia, he marvels at how the toddlers from local schools all come to the market to see the various wares on display, while the teacher explains what things are. Battling through the rain he arrives at La Rioja, one of the richest regions of the country, stuffed with fabulous vineyards. Then it's on to Navarra and its most famous town, Pamplona - known for its bull running and Ernest Hemingway - and the Catalonian town of Lleida - which is crazy about snails.

Come Dine With Me UK

9:35PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

10:05PM Food G

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

River Cottage Australia

10:35PM Food PG

In an attempt to make a quicker profit, Paul decides to add hens and honey to his farm, and goes on a road trip to find out how. Digger proves he's got the nose for truffle hunting.

In an attempt to make a quicker profit, Paul decides to add hens and honey to his farm, and goes on a road trip to find out how. Digger proves he's got the nose for truffle hunting.

The Cook And The Chef

11:30PM Food G

Maggie and Simon are given the challenge of using 'rations' - 10lbs meat, 10lbs flour, 2lbs sugar and a quarter lb each of tea and salt, plus a little rum - the allowance for a 19th century worker.

Maggie and Simon are given the challenge of using ‘rations’ - 10lbs meat, 10lbs flour, 2lbs sugar and a quarter lb each of tea and salt, plus a little rum - the weekly food allowance for a rural worker in 19th century Australia.

The Cook And The Chef

12:00AM Food G

Our duo pay homage to the one of the young chefs making a name for himself in Australia today - Melbourne based chef Shannon Bennett.

Our duo pay homage to the one of the young chefs making a name for himself in Australia today. With his restaurant named as one of the top fifty in the world, Melbourne based chef Shannon Bennett is pushing the boundaries of modern French Cuisine and fine dining.

Martha Bakes

12:30AM Food G

Join Martha for culinary tips to achieving maximum flavor for all your baked goods. She'll create sticky toffee pudding, mini apricot tarte Tatins, and a simple pear tart.

Join Martha for culinary tips to achieving maximum flavour for all your baked goods. She’ll create sticky toffee pudding, mini apricot tarte Tatins, a simple pear tart, and a no-knead bread studded with flavourful seeds - all baked dark to perfection.

Nigella Express

1:00AM Food G

Demonstrating that cooking can be quick, Nigella's conjuring up a fabulous in advance dinner of lamb, olive and caramelised onion tagine followed by a super easy, indulgent ice cream cake.

Time is of the essence when it comes to cooking the express way and it’s about the time it takes to make a meal not for it to cook. So Nigella’s conjuring up a fabulous in advance dinner of lamb, olive and caramelised onion tagine followed by a super easy, indulgent ice cream cake that can be made days ahead when you have the time, then eaten when you’re in a hurry. On the day all that’s left to do is make some cous cous to go with the tagine and a fabulous Butterscotch Sauce to pour over the cake.

BBQ Crawl

1:30AM Food PG

Danielle visits That Boy Good BBQ' in Oceanside, California where Chef Mark Millwood is bringing Mississippi-style BBQ to the west coast. She tries their signature dish - 'dirty' fries.

Danielle visits That Boy Good BBQ' in Oceanside, California where Chef Mark Millwood is bringing Mississippi-style BBQ to the west coast. Danielle tries their signature dish, the aptly named 'dirty' fries. It's a delicious concoction of fries, topped with pulled pork and jalapeños. Then, it's south to Chula Vista, the only area in the country you can find authentic Mexican lamb barbacoa, which is lamb cooked overnight in an underground pit. Danielle explores this unique cuisine and even tries their smoked grasshoppers. Next, Danielle expands her BBQ horizons even further by incorporating fish into her journey. She stops in at Fish 101, a laid back fish shack in Encinitas, California. Encinitas is as famous for it's surfing as it is for it's grilled fish tacos. Danielle learns how to clean a large yellowfin, and grills up some sardines and tuna belly.

BBQ Crawl

2:00AM Food G

Danielle visits Primo Foods in Oceanside, California. This is a full service Mexican grocery store with a BBQ pit set up in their parking lot and a takeout window in the back.

Danielle visits Primo Foods in Oceanside, California. This is a full service Mexican grocery store with a BBQ pit set up in their parking lot and a takeout window in the back. Danielle samples some smoky tri-tip fresh off the pit then has some fun inside at the butcher counter where pitmaster, Barry, shows her his unique 'mustard' seasoning he uses on the meats. Next, it’s off to Phoenix Arizona to experience Little Miss BBQ. This place has barely been open a year and there are line ups around the building. Their Texas-style brisket is slow smoked for 13 hours with a thick outer crust of salt, pepper and seasonings. The customers claim it’s life altering. Next, Danielle heads to the Arizona State fair for some games, rides and of course BBQ. She visits Bacon-A-Fair because she’s heard they serve a 3 lb. bacon-wrapped turkey leg and she’s dying to try it. Lastly, it’s off to the Grilled Addiction Food truck on the outskirts of Phoenix. They don’t do low and slow BBQ, they do upscale grilling, including a $70 porterhouse steak.

F-Ck, That's Delicious: Classics

2:05AM Food MA

Action's famous Guy Fieri impression takes a tour of NYC. We experience homemade Baklava with his aunt and a bacon milkshake. He finishes up with White Castle, and a hand tattoo.

Action’s famous Guy Fieri impression takes a tour of NYC. We experience homemade Baklava with his aunt and a bacon milkshake. He finishes up with White Castle, and a hand tattoo.

Paul Hollywood's Pies And Puds

2:30AM Food PG

Paul Hollywood is joined by Rachel Allen as they celebrate the best of Family Pies and Puds. Rachel cooks her own children's favourite Raspberry and Coconut Pudding.

Paul Hollywood is joined by Rachel Allen as they celebrate the best of Family Pies and Puds. Rachel cooks her own children’s favourite Raspberry and Coconut Pudding, and Paul creates his own family’s treat of Brie, Cranberry and Brioche Pie.

Rick Stein's Spain

3:30AM Food G

Rick continues his journey from the Basque country on the Atlantic coast, to journey ever eastwards towards the Mediterranean sampling local food along the way.

One of the great delights of Basque food are 'pinxos'; huge tapas portions. In this two-part episode, Rick learns all about them in a crowded bar in San Sebastian. In Ordizia, he marvels at how the toddlers from local schools all come to the market to see the various wares on display, while the teacher explains what things are. Battling through the rain he arrives at La Rioja, one of the richest regions of the country, stuffed with fabulous vineyards. Then it's on to Navarra and its most famous town, Pamplona - known for its bull running and Ernest Hemingway - and the Catalonian town of Lleida - which is crazy about snails.

Come Dine With Me UK

4:35AM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Rachel Khoo's Kitchen Notebook Bitesize

4:50AM Food G

Passionate food writer Rachel Khoo uncovers Melbourne and the wider state of Victoria's culinary wonders for the world to see.

Passionate food creator and writer, Rachel Khoo, uncovers Melbourne and the wider state of Victoria’s culinary wonders for the world to see.

Saturday 6th June

Come Dine With Me UK

5:00AM Food G

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Oliver's Twist

5:30AM Food G

Chef Jamie Oliver rustles up more tasty food for his pals. Here, he prepares hot toddies, philly steak sandwiches, chocolate cake, and flavoured popcorn.

Chef Jamie Oliver rustles up more tasty food for his pals. Here, he prepares hot toddies, philly steak sandwiches, chocolate cake, and flavoured popcorn.

The Chefs' Line

6:00AM Food G

Judge Melissa Leong takes us inside the kitchen of top Thai restaurant, Long Chim. Melissa and the chefs' line will reminisce about the week and delve into some delicious new dishes.

Judge Melissa Leong takes us inside the kitchen of top Thai restaurant, Long Chim. Melissa and the chefs’ line will reminisce about the week and delve into some delicious new dishes prepared by the line; Crispy School Prawns, Salt Fish Fried Rice, Prins Noodle, Massaman Beef Curry, and Banana Roti.

Sarah Graham Cooks Cape Town

6:30AM Food G

No trip to Noordhoek is complete without a visit to the Food Barn. Sarah meets up with chef Franck Dangereux to see if she can prise his mushroom and truffle ravioli recipe out of him.

No trip to Noordhoek is complete without a visit to the Food Barn. Its chef, Franck Dangereux, provided the foreword to Sarah's cookbook. Sarah meets up with Franck to see if she can prise his mushroom and truffle ravioli recipe out of him while they make pasta from scratch.

Pati's Mexican Table

7:00AM Food PG

In Izamal, the Yellow City, Pati tries traditional Pok Chuck, thinly sliced pork marinated in bitter orange, grilled up and served in tortillas.

Pati heads to Izamal, the Yellow City. It’s buildings all glowing in gold, Mayan Pyramids left standing amidst the colonial-style buildings, parks and plazas, horses and buggies, local artisans and delicious food. Pati tastes the local venison tacos, where people travel all the way from Mérida to enjoy. And the traditional Pok Chuk is not to be missed, thinly sliced pork, marinated in bitter orange and grilled up and served in tortillas. Back at home, Pati takes the flavors of this region and infuses them into a home classic, Lasagna. And for dessert, a pumpkin seed brittle, an everyday treat found in the Yucatecan markets, now at home for her boys to enjoy.

Carnival Eats

7:30AM Food G

Noah Cappe visits the Washington State Fair in Puyallup for one of the top ten largest states fairs. Next, the Tennessee State Fair offers southern hospitality.

Noah Cappe visits the Washington State Fair in Puyallup for one of the top ten largest states fairs. Next, the Tennessee State Fair offers southern hospitality.

Martha Bakes

8:00AM Food G

Join Martha for culinary tips to achieving maximum flavor for all your baked goods. She'll create sticky toffee pudding, mini apricot tarte Tatins, and a simple pear tart.

Join Martha for culinary tips to achieving maximum flavour for all your baked goods. She’ll create sticky toffee pudding, mini apricot tarte Tatins, a simple pear tart, and a no-knead bread studded with flavourful seeds - all baked dark to perfection.

River Cottage Australia

8:30AM Food PG

In an attempt to make a quicker profit, Paul decides to add hens and honey to his farm, and goes on a road trip to find out how. Digger proves he's got the nose for truffle hunting.

In an attempt to make a quicker profit, Paul decides to add hens and honey to his farm, and goes on a road trip to find out how. Digger proves he's got the nose for truffle hunting.

Mercurio's Menu

9:30AM Food PG

Paul travels to one of his favourite fresh food locations to savour oysters straight from the sea, the season's very last cherries, and fish cooked fresh off the boat.

Paul travels to one of his favourite fresh food locations to savour oysters straight from the sea, the season’s very last cherries, and fish cooked fresh off the boat.

Nigella Express

10:00AM Food G

Demonstrating that cooking can be quick, Nigella's conjuring up a fabulous in advance dinner of lamb, olive and caramelised onion tagine followed by a super easy, indulgent ice cream cake.

Time is of the essence when it comes to cooking the express way and it’s about the time it takes to make a meal not for it to cook. So Nigella’s conjuring up a fabulous in advance dinner of lamb, olive and caramelised onion tagine followed by a super easy, indulgent ice cream cake that can be made days ahead when you have the time, then eaten when you’re in a hurry. On the day all that’s left to do is make some cous cous to go with the tagine and a fabulous Butterscotch Sauce to pour over the cake.

Paul Hollywood's Pies And Puds

10:30AM Food PG

Paul Hollywood is joined by Rachel Allen as they celebrate the best of Family Pies and Puds. Rachel cooks her own children's favourite Raspberry and Coconut Pudding.

Paul Hollywood is joined by Rachel Allen as they celebrate the best of Family Pies and Puds. Rachel cooks her own children’s favourite Raspberry and Coconut Pudding, and Paul creates his own family’s treat of Brie, Cranberry and Brioche Pie.

Rick Stein's Spain

11:30AM Food G

Rick continues his journey from the Basque country on the Atlantic coast, to journey ever eastwards towards the Mediterranean sampling local food along the way.

One of the great delights of Basque food are 'pinxos'; huge tapas portions. In this two-part episode, Rick learns all about them in a crowded bar in San Sebastian. In Ordizia, he marvels at how the toddlers from local schools all come to the market to see the various wares on display, while the teacher explains what things are. Battling through the rain he arrives at La Rioja, one of the richest regions of the country, stuffed with fabulous vineyards. Then it's on to Navarra and its most famous town, Pamplona - known for its bull running and Ernest Hemingway - and the Catalonian town of Lleida - which is crazy about snails.

Come Dine With Me UK

12:35PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

1:05PM Food G

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Martha Bakes

1:30PM Food G

Join Martha for culinary tips to achieving maximum flavor for all your baked goods. She'll create sticky toffee pudding, mini apricot tarte Tatins, and a simple pear tart.

Join Martha for culinary tips to achieving maximum flavour for all your baked goods. She’ll create sticky toffee pudding, mini apricot tarte Tatins, a simple pear tart, and a no-knead bread studded with flavourful seeds - all baked dark to perfection.

Saturday Kitchen

2:00PM Food G

Gordon Ramsay protege and Michelin starred chef Angela Hartnett is at the helm of Saturday Kitchen this week with help from the master of spice, Cyrus Todiwala.

Gordon Ramsay protégé and Michelin starred chef Angela Hartnett is at the helm of Saturday Kitchen this week with help from the master of spice, Cyrus Todiwala, and the man building a London restaurant empire, Russell Norman. Welsh funnyman and television and radio presenter, Rhod Gilbert, takes on the heaven or hell challenge this week. Will it be his worst tentacle nightmare with an octopus salad and salt and pepper squid with aioli, or his French food heaven, braised rabbit with chilli, garlic and artichokes?

Secret Meat Business

3:00PM Food G

Watch out, Adrian's wielding a sword. This time to skewer and woodfire quail kebabs. Then, tender tripe is served with Caribbean spice, chilli and pirate rum.

Watch out, Adrian's wielding a sword. This time to skewer and woodfire quail kebabs. Then, tender tripe is served with Caribbean spice, chilli and pirate rum. Adrian also makes a quick, easy and classic Cantonese dish with a twist.

Secret Meat Business

3:30PM Food G

Adrian is up to his elbows in beef ribs, taking a traditional Argentinean dish to a whole new level.

Adrian is up to his elbows in beef ribs, taking a traditional Argentinean dish to a whole new level.

The Cook And The Chef

4:00PM Food PG

Christmas is fast approaching, but for some of us that brings the annual stress of working out how to feed a big group.

Christmas is fast approaching, but for some of us that brings the annual stress of working out how to feed a big group. Maggie and Simon demonstrate that cooking a Christmas lunch or dinner doesn’t have to be stressful, as they share some great tips on presenting simple but delicious Christmas fare, using turkey as the centre dish.

Great British Food Revival

4:25PM Food G

Tom Kerridge loves his ham and thinks too much of it is not up to par, while Monica Galetti flies the flag for British asparagus.

Tom Kerridge loves his ham and thinks too much of it is not up to par. For centuries, every village would have its own ham curer, and in Devon he meets up with one of the few remaining artisan producers of traditional British cured ham. To persuade people to break their bad ham habits, Tom takes to the streets of Northampton with his ham sandwich giveaway campaign. Meanwhile, Monica Galetti flies the flag for British asparagus and is delighted to discover that the season has been extended from eight weeks to six months, thanks to a farmer in Herefordshire who's using modern technologies to grow a range of varieties in Peru-like conditions.

The Cook And The Chef

4:30PM Food G

It's Valentines day, and while neither Simon or Maggie will confess to being big partakers of the day, it is an excuse to share food.

It’s Valentines day, and while neither Simon or Maggie will confess to being big partakers of the day, it is an excuse to share food, and Simon and Maggie have some recipes that’ll sweep you off your feet.

The Cook And The Chef

5:00PM Food G

Since the dawn of time we've known there's something special that happens when you cook a piece of meat over flame, so this week on the show, Maggie and Simon get 'fired up'.

Since the dawn of time we’ve known there’s something special that happens when you cook a piece of meat over flame, so this week on the show, Maggie and Simon get ‘fired up’ to explore the magic of meat, heat, and smoke.

Freddie Fries Down Under

5:30PM Food PG

Freddie Flintoff and his companion Rob Penn are heading to the glistening skyscrapers of Australia's two biggest cities - Sydney and Melbourne. It's Valentine's Day and love is in the air.

Freddie Flintoff and his companion Rob Penn are heading to the glistening skyscrapers of Australia's two biggest cities - Sydney and Melbourne. It's Valentine's Day and love is in the air as Fred organises a romantic trip up the iconic Sydney Harbour Bridge, with a special surprise for Rob at the top. Romance doesn't last long however. After Rob gets Freddie up at dawn for a tour of a historic drain, the cricketing legend is out for revenge and organises for Rob to perform in one of Sydney's most iconic drag nights. Finally they visit cricket's spiritual Australian home, the Melbourne Cricket Ground and Rob goes up to bat against Freddie’s fearsome bowling arm.

Lyndey Milan's Taste Of Ireland

6:30PM Food G

In westerly County Mayo, Lyndey meets a butcher who makes a spicy sausage from famous Connemara lamb, and travels to Newport for traditional black pudding.

In westerly County Mayo, Lyndey meets a butcher who makes a spicy sausage from famous Connemara lamb, travels to Newport for traditional black pudding, then enjoys the craic with Matt Molloy of The Chieftans.

Lyndey Milan's Taste Of Ireland

7:00PM Food G

In County Fermanagh, Lyndey explores the Estate of Belle Isle Castle, finds a surprise in the garden, and enjoys an elegant afternoon tea.

In County Fermanagh, Lyndey explores the Estate of Belle Isle Castle, finds a surprise in the garden, and enjoys an elegant afternoon tea. Then, it’s onto an island of happy pigs owned by black bacon producer Pat O’Doherty.

Cook Like an Italian with Silvia Colloca

7:30PM Food G

Silvia shares her family's most cherished meals, starting with her Nonna's Sunday lunch spectacular, a rich sausage stew served at the table over a giant bed of soft polenta.

Family recipes are an eternal source of happiness for Italians. Silvia shares her family’s most cherished meals, starting with her Nonna’s Sunday lunch spectacular, a rich sausage stew served at the table over a giant bed of soft polenta. Plus a timeless family favourite, pasta with potato and provola. And direct from Italy via webcam, Silvia’s mum helps her bake her great aunties famous Abruzzese style waffles.

Poh & Co.

8:00PM Food PG

Poh and her team of foodies have expanded their stall at the Adelaide's Farmers' Market from 1 tent to 5. Poh's paella's a real winner and the team are forced to take on a commercial kitchen.

Poh and her team of foodies have expanded their stall at the Adelaide's Farmers’ Market from one tent to five. Their success has been achieved by regularly offering new cakes and pastries, but the real winner is Poh’s paella. Increased demand has forced the JamFace team to take on a commercial kitchen; it’s ugly and boring so Poh and Sara decide to ‘prettify’ the walls with dog murals.

Kylie Kwong: Heart And Soul

8:30PM Food G

Kylie escapes to an island hideaway to taste delicious fresh seafood cooked to order.

Kylie escapes to an island hideaway to taste delicious fresh seafood cooked to order.

Kylie Kwong: Heart And Soul

9:00PM Food G

It's back to school for Kylie when she sees how chefs are trained in Hong Kong.

It’s back to school for Kylie when she sees how chefs are trained in Hong Kong.

Two Greedy Italians

9:30PM Food PG

Religious sceptic Antonio and fanatical believer Gennaro eat their way along a culinary pilgrimage through Puglia's monasteries, holy shrines and festivals.

In this final episode, religious sceptic Antonio and fanatical believer Gennaro eat their way along a culinary pilgrimage through Puglia's monasteries, holy shrines and festivals to discover whether food and religion are still as closely linked as they were in their youth. Later, they join an olive harvest, eat at a straw-fired bread oven and join in a unique celebration of the Day of the Dead where it becomes clear that in this historically poor region, religion is still simple and pure and food is still revered as a gift from God.

Destination Flavour Down Under

10:35PM Food G

Adam begins his culinary road trip in the northern tip of Western Australia, discovering food heroes who are putting community first, and the delights of mud crab and pearl meat.

Following on from his cook’s tour through Japan, Adam Liaw returns to the screen to give Australia and New Zealand the Destination Flavour treatment. In this gastronomic road trip of a lifetime, Adam travels along the untouched beauty of Australia’s Western Coast, through the baking desert of the Red Centre and onto the tree changer’s paradise of northern New South Wales, and even hops over the ditch to New Zealand, taking in secret destinations that most city-dwellers wouldn’t even know exist. Tonight, Adam begins his culinary road trip in the northern tip of Western Australia, discovering food heroes who are putting community first, and the delights of mud crab and pearl meat.

Comfort Eating

11:05PM Food G

Determined to not let his break-up ruin the non-refundable weekend away to Paris he'd booked for his ex, Nick decides to take David Trent instead.

Determined to not let his break-up ruin the non-refundable weekend away to Paris he'd booked for his ex, Nick decides to take David Trent instead. Their romantic adventure begins with oysters and champagne at Bofinger, followed by the delights of Seychelles cuisine at Coco De Mer then sweetbreads at modern bistro L’Office and ends with a walk along the River Seine.

Freddie Fries Down Under

11:35PM Food PG

Freddie Flintoff and his companion Rob Penn are heading to the glistening skyscrapers of Australia's two biggest cities - Sydney and Melbourne. It's Valentine's Day and love is in the air.

Freddie Flintoff and his companion Rob Penn are heading to the glistening skyscrapers of Australia's two biggest cities - Sydney and Melbourne. It's Valentine's Day and love is in the air as Fred organises a romantic trip up the iconic Sydney Harbour Bridge, with a special surprise for Rob at the top. Romance doesn't last long however. After Rob gets Freddie up at dawn for a tour of a historic drain, the cricketing legend is out for revenge and organises for Rob to perform in one of Sydney's most iconic drag nights. Finally they visit cricket's spiritual Australian home, the Melbourne Cricket Ground and Rob goes up to bat against Freddie’s fearsome bowling arm.

Lyndey Milan's Taste Of Ireland

12:30AM Food G

In westerly County Mayo, Lyndey meets a butcher who makes a spicy sausage from famous Connemara lamb, and travels to Newport for traditional black pudding.

In westerly County Mayo, Lyndey meets a butcher who makes a spicy sausage from famous Connemara lamb, travels to Newport for traditional black pudding, then enjoys the craic with Matt Molloy of The Chieftans.

Lyndey Milan's Taste Of Ireland

1:00AM Food G

In County Fermanagh, Lyndey explores the Estate of Belle Isle Castle, finds a surprise in the garden, and enjoys an elegant afternoon tea.

In County Fermanagh, Lyndey explores the Estate of Belle Isle Castle, finds a surprise in the garden, and enjoys an elegant afternoon tea. Then, it’s onto an island of happy pigs owned by black bacon producer Pat O’Doherty.

Cheese Slices

1:30AM Food G

Pecorino is one of the most ancient of all European cheeses. Will explains the different types before travelling to Tuscany to visit the 'Il Forteto' dairy.

Pecorino is one of the most ancient of all European cheeses. Will explains the different types before travelling to Tuscany to visit the ‘Il Forteto’ dairy. Formed by a group of social reformers in the 70's, this cooperative has since grown to become one of the largest producers of Pecorino Toscano DOP. After ‘Il Forteto’ it’s off to the town of Bra in Piedmont where ‘Slow Food’ hold the world largest specialist cheese festival every two years, on this occasion they are celebrating traditional shepherd’s cheeses. We learn why raw milk cheese is crucial to ‘Slow Food’ and the importance of protecting biodiversity for future generations.

Cheese Slices

2:00AM Food PG

Camembert is a potent symbol of French cheese making and is copied all over the world. Will visits the tiny village of Camembert where it all began, and the nearby dairy of Monsieur Durand.

Camembert is a potent symbol of French cheese making and is copied all over the world. If you want the real thing, look no further than traditional Normandy Camembert which is made under strict AOC rules from unpasteurised milk. Will Studd visits the tiny village of Camembert where it all began, and the nearby dairy of Monsieur Durand who is now the last ‘fermier’ or farmhouse producer in the region. Then it’s off to the beaches of Normandy and the Cooperative of Isigny St Mere, one of the most respected producers of traditional AOC Camembert in France. Will explains the important difference between camembert and its ancient cousin brie and pops into the cheese shop of Monsieur Roland Barthlemy in Paris, a famous affineur who supplies the Elysee Palace.

Kylie Kwong: Heart And Soul

2:30AM Food G

Kylie escapes to an island hideaway to taste delicious fresh seafood cooked to order.

Kylie escapes to an island hideaway to taste delicious fresh seafood cooked to order.

Kylie Kwong: Heart And Soul

3:00AM Food G

It's back to school for Kylie when she sees how chefs are trained in Hong Kong.

It’s back to school for Kylie when she sees how chefs are trained in Hong Kong.

Two Greedy Italians

3:30AM Food PG

Religious sceptic Antonio and fanatical believer Gennaro eat their way along a culinary pilgrimage through Puglia's monasteries, holy shrines and festivals.

In this final episode, religious sceptic Antonio and fanatical believer Gennaro eat their way along a culinary pilgrimage through Puglia's monasteries, holy shrines and festivals to discover whether food and religion are still as closely linked as they were in their youth. Later, they join an olive harvest, eat at a straw-fired bread oven and join in a unique celebration of the Day of the Dead where it becomes clear that in this historically poor region, religion is still simple and pure and food is still revered as a gift from God.

Destination Flavour Down Under

4:35AM Food G

Adam begins his culinary road trip in the northern tip of Western Australia, discovering food heroes who are putting community first, and the delights of mud crab and pearl meat.

Following on from his cook’s tour through Japan, Adam Liaw returns to the screen to give Australia and New Zealand the Destination Flavour treatment. In this gastronomic road trip of a lifetime, Adam travels along the untouched beauty of Australia’s Western Coast, through the baking desert of the Red Centre and onto the tree changer’s paradise of northern New South Wales, and even hops over the ditch to New Zealand, taking in secret destinations that most city-dwellers wouldn’t even know exist. Tonight, Adam begins his culinary road trip in the northern tip of Western Australia, discovering food heroes who are putting community first, and the delights of mud crab and pearl meat.

Rachel Khoo's Kitchen Notebook Bitesize

4:50AM Food G

Passionate food writer Rachel Khoo uncovers Melbourne and the wider state of Victoria's culinary wonders for the world to see.

Passionate food creator and writer, Rachel Khoo, uncovers Melbourne and the wider state of Victoria’s culinary wonders for the world to see.

Sunday 7th June

The Cook And The Chef

5:00AM Food G

Since the dawn of time we've known there's something special that happens when you cook a piece of meat over flame, so this week on the show, Maggie and Simon get 'fired up'.

Since the dawn of time we’ve known there’s something special that happens when you cook a piece of meat over flame, so this week on the show, Maggie and Simon get ‘fired up’ to explore the magic of meat, heat, and smoke.

Freddie Fries Down Under

5:30AM Food PG

Freddie Flintoff and his companion Rob Penn are heading to the glistening skyscrapers of Australia's two biggest cities - Sydney and Melbourne. It's Valentine's Day and love is in the air.

Freddie Flintoff and his companion Rob Penn are heading to the glistening skyscrapers of Australia's two biggest cities - Sydney and Melbourne. It's Valentine's Day and love is in the air as Fred organises a romantic trip up the iconic Sydney Harbour Bridge, with a special surprise for Rob at the top. Romance doesn't last long however. After Rob gets Freddie up at dawn for a tour of a historic drain, the cricketing legend is out for revenge and organises for Rob to perform in one of Sydney's most iconic drag nights. Finally they visit cricket's spiritual Australian home, the Melbourne Cricket Ground and Rob goes up to bat against Freddie’s fearsome bowling arm.

Lyndey Milan's Taste Of Ireland

6:30AM Food G

In westerly County Mayo, Lyndey meets a butcher who makes a spicy sausage from famous Connemara lamb, and travels to Newport for traditional black pudding.

In westerly County Mayo, Lyndey meets a butcher who makes a spicy sausage from famous Connemara lamb, travels to Newport for traditional black pudding, then enjoys the craic with Matt Molloy of The Chieftans.

Lyndey Milan's Taste Of Ireland

7:00AM Food G

In County Fermanagh, Lyndey explores the Estate of Belle Isle Castle, finds a surprise in the garden, and enjoys an elegant afternoon tea.

In County Fermanagh, Lyndey explores the Estate of Belle Isle Castle, finds a surprise in the garden, and enjoys an elegant afternoon tea. Then, it’s onto an island of happy pigs owned by black bacon producer Pat O’Doherty.

Cheese Slices

7:30AM Food G

Pecorino is one of the most ancient of all European cheeses. Will explains the different types before travelling to Tuscany to visit the 'Il Forteto' dairy.

Pecorino is one of the most ancient of all European cheeses. Will explains the different types before travelling to Tuscany to visit the ‘Il Forteto’ dairy. Formed by a group of social reformers in the 70's, this cooperative has since grown to become one of the largest producers of Pecorino Toscano DOP. After ‘Il Forteto’ it’s off to the town of Bra in Piedmont where ‘Slow Food’ hold the world largest specialist cheese festival every two years, on this occasion they are celebrating traditional shepherd’s cheeses. We learn why raw milk cheese is crucial to ‘Slow Food’ and the importance of protecting biodiversity for future generations.

Cheese Slices

8:00AM Food PG

Camembert is a potent symbol of French cheese making and is copied all over the world. Will visits the tiny village of Camembert where it all began, and the nearby dairy of Monsieur Durand.

Camembert is a potent symbol of French cheese making and is copied all over the world. If you want the real thing, look no further than traditional Normandy Camembert which is made under strict AOC rules from unpasteurised milk. Will Studd visits the tiny village of Camembert where it all began, and the nearby dairy of Monsieur Durand who is now the last ‘fermier’ or farmhouse producer in the region. Then it’s off to the beaches of Normandy and the Cooperative of Isigny St Mere, one of the most respected producers of traditional AOC Camembert in France. Will explains the important difference between camembert and its ancient cousin brie and pops into the cheese shop of Monsieur Roland Barthlemy in Paris, a famous affineur who supplies the Elysee Palace.

Kylie Kwong: Heart And Soul

8:30AM Food G

Kylie escapes to an island hideaway to taste delicious fresh seafood cooked to order.

Kylie escapes to an island hideaway to taste delicious fresh seafood cooked to order.

Kylie Kwong: Heart And Soul

9:00AM Food G

It's back to school for Kylie when she sees how chefs are trained in Hong Kong.

It’s back to school for Kylie when she sees how chefs are trained in Hong Kong.

Two Greedy Italians

9:30AM Food PG

Religious sceptic Antonio and fanatical believer Gennaro eat their way along a culinary pilgrimage through Puglia's monasteries, holy shrines and festivals.

In this final episode, religious sceptic Antonio and fanatical believer Gennaro eat their way along a culinary pilgrimage through Puglia's monasteries, holy shrines and festivals to discover whether food and religion are still as closely linked as they were in their youth. Later, they join an olive harvest, eat at a straw-fired bread oven and join in a unique celebration of the Day of the Dead where it becomes clear that in this historically poor region, religion is still simple and pure and food is still revered as a gift from God.

Destination Flavour Down Under

10:35AM Food G

Adam begins his culinary road trip in the northern tip of Western Australia, discovering food heroes who are putting community first, and the delights of mud crab and pearl meat.

Following on from his cook’s tour through Japan, Adam Liaw returns to the screen to give Australia and New Zealand the Destination Flavour treatment. In this gastronomic road trip of a lifetime, Adam travels along the untouched beauty of Australia’s Western Coast, through the baking desert of the Red Centre and onto the tree changer’s paradise of northern New South Wales, and even hops over the ditch to New Zealand, taking in secret destinations that most city-dwellers wouldn’t even know exist. Tonight, Adam begins his culinary road trip in the northern tip of Western Australia, discovering food heroes who are putting community first, and the delights of mud crab and pearl meat.

The Cook And The Chef

11:05AM Food G

Since the dawn of time we've known there's something special that happens when you cook a piece of meat over flame, so this week on the show, Maggie and Simon get 'fired up'.

Since the dawn of time we’ve known there’s something special that happens when you cook a piece of meat over flame, so this week on the show, Maggie and Simon get ‘fired up’ to explore the magic of meat, heat, and smoke.

Freddie Fries Down Under

11:35AM Food PG

Freddie Flintoff and his companion Rob Penn are heading to the glistening skyscrapers of Australia's two biggest cities - Sydney and Melbourne. It's Valentine's Day and love is in the air.

Freddie Flintoff and his companion Rob Penn are heading to the glistening skyscrapers of Australia's two biggest cities - Sydney and Melbourne. It's Valentine's Day and love is in the air as Fred organises a romantic trip up the iconic Sydney Harbour Bridge, with a special surprise for Rob at the top. Romance doesn't last long however. After Rob gets Freddie up at dawn for a tour of a historic drain, the cricketing legend is out for revenge and organises for Rob to perform in one of Sydney's most iconic drag nights. Finally they visit cricket's spiritual Australian home, the Melbourne Cricket Ground and Rob goes up to bat against Freddie’s fearsome bowling arm.

Lyndey Milan's Taste Of Ireland

12:30PM Food G

In westerly County Mayo, Lyndey meets a butcher who makes a spicy sausage from famous Connemara lamb, and travels to Newport for traditional black pudding.

In westerly County Mayo, Lyndey meets a butcher who makes a spicy sausage from famous Connemara lamb, travels to Newport for traditional black pudding, then enjoys the craic with Matt Molloy of The Chieftans.

Lyndey Milan's Taste Of Ireland

1:00PM Food G

In County Fermanagh, Lyndey explores the Estate of Belle Isle Castle, finds a surprise in the garden, and enjoys an elegant afternoon tea.

In County Fermanagh, Lyndey explores the Estate of Belle Isle Castle, finds a surprise in the garden, and enjoys an elegant afternoon tea. Then, it’s onto an island of happy pigs owned by black bacon producer Pat O’Doherty.

Cheese Slices

1:30PM Food G

Pecorino is one of the most ancient of all European cheeses. Will explains the different types before travelling to Tuscany to visit the 'Il Forteto' dairy.

Pecorino is one of the most ancient of all European cheeses. Will explains the different types before travelling to Tuscany to visit the ‘Il Forteto’ dairy. Formed by a group of social reformers in the 70's, this cooperative has since grown to become one of the largest producers of Pecorino Toscano DOP. After ‘Il Forteto’ it’s off to the town of Bra in Piedmont where ‘Slow Food’ hold the world largest specialist cheese festival every two years, on this occasion they are celebrating traditional shepherd’s cheeses. We learn why raw milk cheese is crucial to ‘Slow Food’ and the importance of protecting biodiversity for future generations.

Saturday Kitchen

2:00PM Food G

The Michelin starred marvel, Michel Roux Jr, is back in the hot seat this week on Saturday Kitchen, with the help of two top chefs.

The Michelin starred marvel, Michel Roux Jr, is back in the hot seat this week on Saturday Kitchen, with the help of two top chefs. Austrian international sensation Wolfgang Puck and East London food writer and chef Rosie Brikett. English singer, songwriter and Youtube phenomenon Rick Astley subscribes to undertake the heaven or hell challenge. Will it be his food heaven, grilled lamb steaks with braised fennel? Or his food hell, black pudding with a poached egg, crispy pig’s ears and spicy tomato chutney?

Secret Meat Business

3:00PM Food G

Japanese pancakes at their finest. This combination of chicken, soba noodles and traditional flavours makes for a super impressive dish.

Japanese pancakes at their finest. This combination of chicken, soba noodles and traditional flavours makes for a super impressive dish.

Secret Meat Business

3:30PM Food G

Inspired by a Korean fan, Adrian's making his version of beef bulgogi: marinated and grilled meat with some classic Korean flavours.

Inspired by a Korean fan, Adrian’s making his version of beef bulgogi: marinated and grilled meat with some classic Korean flavours.

Lyndey Milan's Baking Secrets

4:00PM Food G

They say good things come in small packages, and baking is no exception. This episode is seething with small food that packs a flavour punch.

They say good things come in small packages, and baking is no exception. This episode is seething with small food that packs a flavour punch.

Donal's Asian Baking Adventure

4:30PM Food G

Donal's journey to learn the secrets of Asian baking takes him to one of Asia's best known food hubs, Hong Kong.

Donal’s journey to learn the secrets of Asian baking takes him to one of Asia’s best known food hubs, Hong Kong. Each year thousands of medallions of gold buttery pastry are filled with traditional white lotus paste and double egg yolks and sold to long queues of fans, when the city celebrates its mid-autumn harvest with a firework filled mooncake festival.

Martha Bakes

5:00PM Food G

Martha showcases the versatility of frangipane, playing with flavour and presentation in four outstanding recipes.

Martha showcases the versatility of frangipane, playing with flavour, and presentation in four outstanding recipes.

Bake With Anna Olson

5:30PM Food G

Anna starts by making a basic chocolate pastry dough and turning it into chocolate slice cookies. She advances the lesson by preparing a delicious French classic, tarte au chocolat.

Chocolate pastry is a buttery, rich and crispy base that is fundamental in a professional kitchen, and an important element for the home cook too. Anna starts by making a basic chocolate pastry dough and turning it into chocolate slice cookies. She advances the lesson by preparing a delicious French classic, tarte au chocolat.

Jimmy Shu's Taste of The Territory

6:00PM Food G

Jimmy takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates.

Jimmy takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates. Jimmy tastes Leo's unique creations that fuse handmade chocolate with Darwin's tropical produce like mango, rosella, and Kakadu plum. Later, Jimmy goes to meet Petra, whose raw cakes have become almost a staple dessert in local Darwin homes.

Loving Gluten Free

6:30PM Food G

Helen visits Melbourne restaurant 'Shop 225' to taste their authentic Italian gluten free pizzas before heading back to the studio to cook cauliflower pizza crust from scratch.

Helen visits Melbourne restaurant ‘Shop 225’ to taste their authentic Italian gluten free pizzas, before heading back to the studio to cook cauliflower pizza crust from scratch. Health and wellness expert Luke Hines joins Helen in the kitchen to share his recipe for nutritious ‘bangin’ banana and walnut bread.

Bonacini's Italy

7:00PM Food G

Campania's beautiful coastline is filled with two things - tourists and seafood. Diving into the culture of the region, Michael begins his meal with a salad from the Island of Capri.

Campania's beautiful coastline is filled with two things - tourists and seafood. Diving into the culture of the region, Michael begins his meal with a salad from the Island of Capri. Putting a twist on the classic dish, Michael's grilled Caprese salad combines fresh tomatoes, tangy balsamic, and a hint of sweetness from basil. For his primo, Michael serves up bold flavours with his spaghetti puttanesca.

Rick Stein's Far Eastern Odyssey

7:30PM Food PG

Rick takes a train to Phuket to learn the art of hot and sour tom yum goong, the culinary icon of Thailand. Later he meets up with one of his cooking heroes, David Thompson.

Rick takes a train to Phuket to learn the art of hot and sour tom yum goong, the culinary icon of Thailand. He continues his trip across the country where he meets up with one of his heroes, David Thompson, a man who has devoted his professional life to understanding Thai cuisine. Finally, Rick visits Melaka, once the heart of the spice trade, to enjoy the delights of Nyonya cuisine.

Jonathan Phang's Gourmet Express

8:35PM Food PG

Jonathan fulfils a dream of a lifetime when he visits Peru's Machu Picchu. But first he visits Lima, the gastronomic capital of South America and tries a range of traditional dishes.

Jonathan fulfils a dream of a lifetime when he visits Peru’s Machu Picchu. But first he visits Lima, the gastronomic capital of South America and tries a range of traditional dishes and local foods with a modern twist.

Parveen's Indian Kitchen

9:30PM Food G

Parveen throws open the doors to her kitchen showcasing a family favourites - lamb bhuna, with raita, and rice. In Delhi, Parveen meets with foodie guide and Delhite, Anubhav Sapra.

Parveen throws open the doors to her kitchen showcasing a family favourites - lamb bhuna, with raita, and rice. In Delhi, Parveen meets with foodie guide and Delhite, Anubhav Sapra. He takes her on a tour of traditional Old Delhi breakfast dishes in the chaotic alleys of Chandni Chowk.

Destination Flavour Down Under

10:30PM Food G

On his journey from the outskirts of Perth to Narembeen, Adam meets farmers who have based their livelihoods on unusual ingredients.

Western Australia’s wheat-belt is abundant with ancient crops, and on this journey from the outskirts of Perth to Narembeen, Adam meets many hardworking farmers who have based their livelihoods on unusual ingredients. It’s grape-picking season in the Swan Valley and, while visiting a couple whose Croatian ancestors have been growing table grapes for centuries, Adam whips up a grape and rosemary focaccia. He next meets a wheat-turned-quinoa farmer and learns of the challenges of making the South American crop work. After meeting a farmer running an Egyptian breed of sheep, Adam creates a Middle Eastern lamb masterpiece.

Comfort Eating

11:00PM Food PG

Nick is joined by Nish Kumar to eat their way around London's Little Europe before Brexit shuts everything down. The day begins in Stockwell's Little Portugal.

Nick is joined by Nish Kumar to eat their way around London's Little Europe before Brexit shuts everything down. The day begins in Stockwell's Little Portugal where they try salted cod, then it’s onto Farringdon’s Little Italy where Nick makes Sicilian pizza. Last on their whistle stop culinary tour is Kensington's Little Poland for pierogis and vodka.

Donal's Cook, Eat, Burn

11:30PM Food G

Donal goes rock climbing on the beautiful but challenging North Antrim Coast. He prepares new recipes, specially selected to help the body recover after day of activity and exertion,

Donal goes rock climbing on the beautiful but challenging North Antrim Coast. He prepares new recipes, specially selected to help the body recover after day of activity and exertion, including seabass ceviche, beetroot burgers, pomegranate molasses chicken, and coconut macaroons.

Jimmy Shu's Taste of The Territory

12:00AM Food G

Jimmy takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates.

Jimmy takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates. Jimmy tastes Leo's unique creations that fuse handmade chocolate with Darwin's tropical produce like mango, rosella, and Kakadu plum. Later, Jimmy goes to meet Petra, whose raw cakes have become almost a staple dessert in local Darwin homes.

Loving Gluten Free

12:30AM Food G

Helen visits Melbourne restaurant 'Shop 225' to taste their authentic Italian gluten free pizzas before heading back to the studio to cook cauliflower pizza crust from scratch.

Helen visits Melbourne restaurant ‘Shop 225’ to taste their authentic Italian gluten free pizzas, before heading back to the studio to cook cauliflower pizza crust from scratch. Health and wellness expert Luke Hines joins Helen in the kitchen to share his recipe for nutritious ‘bangin’ banana and walnut bread.

Bonacini's Italy

1:00AM Food G

Campania's beautiful coastline is filled with two things - tourists and seafood. Diving into the culture of the region, Michael begins his meal with a salad from the Island of Capri.

Campania's beautiful coastline is filled with two things - tourists and seafood. Diving into the culture of the region, Michael begins his meal with a salad from the Island of Capri. Putting a twist on the classic dish, Michael's grilled Caprese salad combines fresh tomatoes, tangy balsamic, and a hint of sweetness from basil. For his primo, Michael serves up bold flavours with his spaghetti puttanesca.

Rick Stein's Far Eastern Odyssey

1:30AM Food PG

Rick takes a train to Phuket to learn the art of hot and sour tom yum goong, the culinary icon of Thailand. Later he meets up with one of his cooking heroes, David Thompson.

Rick takes a train to Phuket to learn the art of hot and sour tom yum goong, the culinary icon of Thailand. He continues his trip across the country where he meets up with one of his heroes, David Thompson, a man who has devoted his professional life to understanding Thai cuisine. Finally, Rick visits Melaka, once the heart of the spice trade, to enjoy the delights of Nyonya cuisine.

Jonathan Phang's Gourmet Express

2:35AM Food PG

Jonathan fulfils a dream of a lifetime when he visits Peru's Machu Picchu. But first he visits Lima, the gastronomic capital of South America and tries a range of traditional dishes.

Jonathan fulfils a dream of a lifetime when he visits Peru’s Machu Picchu. But first he visits Lima, the gastronomic capital of South America and tries a range of traditional dishes and local foods with a modern twist.

Parveen's Indian Kitchen

3:30AM Food G

Parveen throws open the doors to her kitchen showcasing a family favourites - lamb bhuna, with raita, and rice. In Delhi, Parveen meets with foodie guide and Delhite, Anubhav Sapra.

Parveen throws open the doors to her kitchen showcasing a family favourites - lamb bhuna, with raita, and rice. In Delhi, Parveen meets with foodie guide and Delhite, Anubhav Sapra. He takes her on a tour of traditional Old Delhi breakfast dishes in the chaotic alleys of Chandni Chowk.

Destination Flavour Down Under

4:30AM Food G

On his journey from the outskirts of Perth to Narembeen, Adam meets farmers who have based their livelihoods on unusual ingredients.

Western Australia’s wheat-belt is abundant with ancient crops, and on this journey from the outskirts of Perth to Narembeen, Adam meets many hardworking farmers who have based their livelihoods on unusual ingredients. It’s grape-picking season in the Swan Valley and, while visiting a couple whose Croatian ancestors have been growing table grapes for centuries, Adam whips up a grape and rosemary focaccia. He next meets a wheat-turned-quinoa farmer and learns of the challenges of making the South American crop work. After meeting a farmer running an Egyptian breed of sheep, Adam creates a Middle Eastern lamb masterpiece.

Monday 8th June

The Cook And The Chef

5:00AM Food G

This episode is all about presentation. Even though Maggie likes to tease Simon about the 'chef-y' look of his dishes, she really does agree that we eat with our eyes as well as our taste buds.

This episode is all about presentation. Even though Maggie likes to tease Simon about the ‘chef-y’ look of his dishes, she really does agree that we eat with our eyes as well as our taste buds.

The Cook And The Chef

5:30AM Food G

Simon is after the right fish and ventures to the mouth of the Murray to find out why one of his favourite fish, the Coorong Mullet, has such a great flavour.

Simon is after the right fish and ventures to the mouth of the Murray to find out why one of his favourite fish, the Coorong Mullet, has such a great flavour. While he grills his mullet, Maggie demonstrates why Yellow Fin tuna is the right fish for her simple, mouth watering confit.

The Cook And The Chef

6:00AM Food G

Simon and Maggie paint the town red (and a range of other colours) when they celebrate a backyard fruit that's become a foundation stone of so much cooking - the glorious and gorgeous tomato.

Simon and Maggie paint the town red (and a range of other colours) when they celebrate a backyard fruit that's become a foundation stone of so much cooking - the glorious and gorgeous tomato - with innovative recipes that are as fresh and simple as they are scrumptious on the tongue and easy on the eye.

Donal's Cook, Eat, Burn

6:30AM Food G

Donal goes rock climbing on the beautiful but challenging North Antrim Coast. He prepares new recipes, specially selected to help the body recover after day of activity and exertion,

Donal goes rock climbing on the beautiful but challenging North Antrim Coast. He prepares new recipes, specially selected to help the body recover after day of activity and exertion, including seabass ceviche, beetroot burgers, pomegranate molasses chicken, and coconut macaroons.

Jimmy Shu's Taste of The Territory

7:00AM Food G

Jimmy takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates.

Jimmy takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates. Jimmy tastes Leo's unique creations that fuse handmade chocolate with Darwin's tropical produce like mango, rosella, and Kakadu plum. Later, Jimmy goes to meet Petra, whose raw cakes have become almost a staple dessert in local Darwin homes.

Loving Gluten Free

7:30AM Food G

Helen visits Melbourne restaurant 'Shop 225' to taste their authentic Italian gluten free pizzas before heading back to the studio to cook cauliflower pizza crust from scratch.

Helen visits Melbourne restaurant ‘Shop 225’ to taste their authentic Italian gluten free pizzas, before heading back to the studio to cook cauliflower pizza crust from scratch. Health and wellness expert Luke Hines joins Helen in the kitchen to share his recipe for nutritious ‘bangin’ banana and walnut bread.

Bonacini's Italy

8:00AM Food G

Campania's beautiful coastline is filled with two things - tourists and seafood. Diving into the culture of the region, Michael begins his meal with a salad from the Island of Capri.

Campania's beautiful coastline is filled with two things - tourists and seafood. Diving into the culture of the region, Michael begins his meal with a salad from the Island of Capri. Putting a twist on the classic dish, Michael's grilled Caprese salad combines fresh tomatoes, tangy balsamic, and a hint of sweetness from basil. For his primo, Michael serves up bold flavours with his spaghetti puttanesca.

Rick Stein's Far Eastern Odyssey

8:30AM Food PG

Rick takes a train to Phuket to learn the art of hot and sour tom yum goong, the culinary icon of Thailand. Later he meets up with one of his cooking heroes, David Thompson.

Rick takes a train to Phuket to learn the art of hot and sour tom yum goong, the culinary icon of Thailand. He continues his trip across the country where he meets up with one of his heroes, David Thompson, a man who has devoted his professional life to understanding Thai cuisine. Finally, Rick visits Melaka, once the heart of the spice trade, to enjoy the delights of Nyonya cuisine.

Jonathan Phang's Gourmet Express

9:35AM Food PG

Jonathan fulfils a dream of a lifetime when he visits Peru's Machu Picchu. But first he visits Lima, the gastronomic capital of South America and tries a range of traditional dishes.

Jonathan fulfils a dream of a lifetime when he visits Peru’s Machu Picchu. But first he visits Lima, the gastronomic capital of South America and tries a range of traditional dishes and local foods with a modern twist.

Parveen's Indian Kitchen

10:30AM Food G

Parveen throws open the doors to her kitchen showcasing a family favourites - lamb bhuna, with raita, and rice. In Delhi, Parveen meets with foodie guide and Delhite, Anubhav Sapra.

Parveen throws open the doors to her kitchen showcasing a family favourites - lamb bhuna, with raita, and rice. In Delhi, Parveen meets with foodie guide and Delhite, Anubhav Sapra. He takes her on a tour of traditional Old Delhi breakfast dishes in the chaotic alleys of Chandni Chowk.

Donal's Cook, Eat, Burn

11:30AM Food G

Donal goes rock climbing on the beautiful but challenging North Antrim Coast. He prepares new recipes, specially selected to help the body recover after day of activity and exertion,

Donal goes rock climbing on the beautiful but challenging North Antrim Coast. He prepares new recipes, specially selected to help the body recover after day of activity and exertion, including seabass ceviche, beetroot burgers, pomegranate molasses chicken, and coconut macaroons.

Jimmy Shu's Taste of The Territory

12:00PM Food G

Jimmy takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates.

Jimmy takes us to meet Darwin's only chocolatier Leo Cleanthous at his boutique chocolate cafe Bumble Bean Chocolates. Jimmy tastes Leo's unique creations that fuse handmade chocolate with Darwin's tropical produce like mango, rosella, and Kakadu plum. Later, Jimmy goes to meet Petra, whose raw cakes have become almost a staple dessert in local Darwin homes.

Rick Stein's Far Eastern Odyssey

12:30PM Food PG

Rick takes a train to Phuket to learn the art of hot and sour tom yum goong, the culinary icon of Thailand. Later he meets up with one of his cooking heroes, David Thompson.

Rick takes a train to Phuket to learn the art of hot and sour tom yum goong, the culinary icon of Thailand. He continues his trip across the country where he meets up with one of his heroes, David Thompson, a man who has devoted his professional life to understanding Thai cuisine. Finally, Rick visits Melaka, once the heart of the spice trade, to enjoy the delights of Nyonya cuisine.

Mercurio's Menu

1:35PM Food PG

Gorgeous Byron Bay with its stunning beaches and laidback lifestyle creates a perfect backdrop for Paul's feast of the senses.

Gorgeous Byron Bay with its stunning beaches and laidback lifestyle creates a perfect backdrop for Paul’s feast of the senses - the aroma of freshly ground coffee, beautiful clusters of Italian purple garlic, and the delicate blueberry.

Oliver's Twist

2:00PM Food G

Foodie fun with Jamie Oliver. Here, he visits a friend at her new cheese shop, then returns home with some of her produce and prepares the ultimate cheese board.

Foodie fun with Jamie Oliver. Here, he visits a friend at her new cheese shop, then returns home with some of her produce and prepares the ultimate cheese board.

The Chefs' Line

2:30PM Food G

Watch apprentice chef Indy from top Melbourne Indian restaurant, Atta, go up against four passionate home cooks in a classic Samosa battle.

Watch apprentice chef Indy from top Melbourne Indian restaurant, Atta, go up against four passionate home cooks in a classic Samosa 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?

Sarah Graham Cooks Cape Town

3:00PM Food G

Not wanting to mess with a working formulae, wine expert and Rob's best friend Allister Kreft is bringing the wine, while Sarah is cooking, and everyone else is eating.

After the Grand Tasting Affair in preparation for the publication of Sarah's book 'bitten', it was decided that this would be a regular event. Not wanting to mess with a working formulae, wine expert and Rob's best friend Allister Kreft is bringing the wine, while Sarah is cooking, and everyone else is eating.

Pati's Mexican Table

3:30PM Food PG

Pati's in Valladolid, where she tries the specialties of Lomitos de Valladolid and Longaniza Valladolid. Pati makes her own version of her favourite Lomitos, and a soup found on every menu: Lima soup.

Pati shows her favourite way to explore a city: without a plan, just following her nose. She’s in Valladolid, a city known to most as a stopover between Cancún and Mérida, where she tries the local specialties, Lomitos de Valladolid and Longaniza de Valladolid. Back home, Pati makes her own version of her favourite Lomitos, and a soup found on every menu in the region, Lima soup, and to top it off a refreshing smoothie made with the fruits of this amazing region.

Carnival Eats

4:00PM Food G

The Great American Foodie Fest in Las Vegas features one hit after another. And later host Noah Cappe heads to the Kittitas County Fair in Washington State.

The Great American Foodie Fest in Las Vegas features one hit after another. And later host Noah Cappe heads to the Kittitas County Fair in Washington State.

The Cook And The Chef

4:30PM Food G

Maggie and Simon both love cookbooks, so the show kicks off this week with Maggie showing off her impressive collection.

Maggie and Simon both love cookbooks, so the show kicks off this week with Maggie showing off her impressive collection.

The Cook And The Chef

5:00PM Food G

Stephanie Alexander features as a cook who has influenced not only the way we dine but the way we think about food. Maggie and Simon celebrate Stephanie's contribution to the culinary world.

In any who’s who of Australian cuisine, Stephanie Alexander features as a cook who has influenced not only the way we dine but the way we think about food. Maggie and Simon celebrate Stephanie’s contribution to the past and the future of food in Australia.

Martha Bakes

5:30PM Food G

Martha transports you to the tropics with four all-time favourites - a delicate coconut-lemon cake, chewy coconut cookies, a coconut crunch cake, and a frozen coconut and roasted pineapple cake.

Martha transports you to the tropics with four all-time favourites - a delicate coconut-lemon cake, chewy, crispy coconut cookies, a coconut crunch cake, and a frozen coconut and roasted pineapple cake with Nobu 57’s pastry chef, Michelle Goldsmith.

The Chefs' Line

6:00PM Food G

Junior Chef Aaron from Mexican restaurant el Publico in Perth goes up against four home cooks with a passion for Mexican cuisine. Can a home cooked meal beat the refinement of a restaurant dish?

Junior Chef Aaron Raymond from Mexican restaurant el Publico in Perth goes up against four home cooks with a passion for Mexican cuisine. Can a home cooked meal beat the refinement of a restaurant dish?

River Cottage Australia

6:00PM Food PG

Paul welcomes visitors to the farm. His dad arrives for the first time and they go on a camping trip to hunt feral deer.

Paul welcomes visitors to the farm. His Dad arrives for the first time and they go on a camping trip to hunt feral deer. And the Latimer sisters, who grew up at the farm, come home for morning tea and give Paul a history lesson.

On Country Kitchen

6:30PM Food G

Mark and Derek watch some traditional dance on the coast and visit some rare breed pigs. Derek helps with the brewing process whille Mark taste tests at sunset. The boys visit a sustainable vineyard.

Nigella Express

7:00PM Food G

Nigella's going back in time to give her favourite retro recipes the express treatment. For her school and university friend it's cheese fondue followed by cherry cheesecake.

Nigella’s going back in time to give her favourite retro recipes the express treatment. For her school and university friend it’s cheese fondue followed by cherry cheesecake. Her Mother’s favourite Sunday supper dish, Oeufs En Cocotte, is speeded up and given a modern day twist.

Len And Ainsley's Big Food Adventure

7:30PM Food PG

Len's a big fan of the traditional British dumpling, and Ainsley is confident he can win over his friend with the equally delicious version - pierogi.

Len's a big fan of the traditional British dumpling, and Ainsley is confident he can win over his friend with the equally delicious Polish version - pierogi. Later, the boys are keen to investigate some Thai flavours on the outskirts of the city. Ainsley can't wait to watch Len's reaction to an exotic curried monkfish.

Macao Gourmet With Justine Schofield

8:30PM Food G

Justine meets with chef Hans Lee Rasmussen who invites her to visit to visit Macao Tourism Institute where he is training aspiring chefs to fight food waste and make their industry more sustainable.

Justine meets with chef Hans Lee Rasmussen who invites her to visit to visit Macao Tourism Institute where he is training aspiring chefs to fight food waste and make their industry more sustainable.

Macao Gourmet With Justine Schofield

9:00PM Food G

Justine visits Belos Tempos, a Portuguese resturant that serves traditional homemade Macanese dishes, and is lucky enough to learn how to prepare a popular dessert by chef Ana.

Justine visits Belos Tempos, a Portuguese resturant that serves traditional homemade Macanese dishes, and is lucky enough to learn how to prepare a popular dessert by chef Ana.

Come Dine With Me UK

9:30PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

10:00PM Food G

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

River Cottage Australia

10:30PM Food PG

Paul welcomes visitors to the farm. His dad arrives for the first time and they go on a camping trip to hunt feral deer.

Paul welcomes visitors to the farm. His Dad arrives for the first time and they go on a camping trip to hunt feral deer. And the Latimer sisters, who grew up at the farm, come home for morning tea and give Paul a history lesson.

The Cook And The Chef

11:30PM Food G

Maggie and Simon both love cookbooks, so the show kicks off this week with Maggie showing off her impressive collection.

Maggie and Simon both love cookbooks, so the show kicks off this week with Maggie showing off her impressive collection.

The Cook And The Chef

12:00AM Food G

Stephanie Alexander features as a cook who has influenced not only the way we dine but the way we think about food. Maggie and Simon celebrate Stephanie's contribution to the culinary world.

In any who’s who of Australian cuisine, Stephanie Alexander features as a cook who has influenced not only the way we dine but the way we think about food. Maggie and Simon celebrate Stephanie’s contribution to the past and the future of food in Australia.

Martha Bakes

12:30AM Food G

Martha transports you to the tropics with four all-time favourites - a delicate coconut-lemon cake, chewy coconut cookies, a coconut crunch cake, and a frozen coconut and roasted pineapple cake.

Martha transports you to the tropics with four all-time favourites - a delicate coconut-lemon cake, chewy, crispy coconut cookies, a coconut crunch cake, and a frozen coconut and roasted pineapple cake with Nobu 57’s pastry chef, Michelle Goldsmith.

Nigella Express

1:00AM Food G

Nigella's going back in time to give her favourite retro recipes the express treatment. For her school and university friend it's cheese fondue followed by cherry cheesecake.

Nigella’s going back in time to give her favourite retro recipes the express treatment. For her school and university friend it’s cheese fondue followed by cherry cheesecake. Her Mother’s favourite Sunday supper dish, Oeufs En Cocotte, is speeded up and given a modern day twist.

BBQ Crawl

1:30AM Food PG

It's time for Danielle's next competition, the Smoke on the Water BBQ contest. With $100,000 in prizes up for grabs, the best BBQ teams in the world have shown up to compete.

Danielle visits Topock Resort, a huge resort complex alongside the famous Route 66 highway. This place serves up party food with a focus on BBQ sandwiches like their 'tri-tip-dip', a deliciously stacked serving of tri tip covered in Swiss cheese on a hoagie roll with horseradish aioli, and a cup of au jus for dipping. Danielle is already on the Colorado River, so she has to go fishing. After hours of hanging out with Captain Jamie, Danielle snags two fish and calls it a day. It’s time to cross the border to Nevada for her next competition, the Smoke on the Water BBQ contest. This is the largest money contest in the world with $100,000 in prizes up for grabs. The best BBQ teams in the world have shown up to compete. How will Diva Q stack up against them?

BBQ Crawl

2:00AM Food PG

Danielle heads to Salt Lake City, Utah, because of the emerging BBQ scene happening there. First stop, is Smokin Bones BBQ - a family-owned restaurant that serves up brisket pizza.

Danielle heads north to Salt Lake City, Utah because of the emerging BBQ scene happening there. First stop, is Smokin Bones BBQ - a family-owned restaurant that serves up brisket pizza that is cooked in a giant bull’s head-shaped pizza oven. Next, is a visit to R&R BBQ, owned by twins Rod and Roger. These former pro-surfers applied their competitive edge to the BBQ world, and it worked. Customers line up around the building, just to get a taste of their slow smoked meats, and specialty items like their brisket tacos topped with feta cheese and cilantro. At Bam Bam’s BBQ, the choice is simple - order brisket. Cameron 'Bam Bam' Treu lives and breathes Texas BBQ. He was trained by one of the best pitmasters in the south and it has paid off for him. Danielle caps off her time in Utah with a dutch oven cooking lesson set at the base of a mountain. Matt Pelton is a world champion dutch oven cook. To prove you can cook anything in a cast iron pot, he whips up some delicious game meats, a pie, and an entire loaf of bread.

Len And Ainsley's Big Food Adventure

2:30AM Food PG

Len's a big fan of the traditional British dumpling, and Ainsley is confident he can win over his friend with the equally delicious version - pierogi.

Len's a big fan of the traditional British dumpling, and Ainsley is confident he can win over his friend with the equally delicious Polish version - pierogi. Later, the boys are keen to investigate some Thai flavours on the outskirts of the city. Ainsley can't wait to watch Len's reaction to an exotic curried monkfish.

Macao Gourmet With Justine Schofield

3:30AM Food G

Justine meets with chef Hans Lee Rasmussen who invites her to visit to visit Macao Tourism Institute where he is training aspiring chefs to fight food waste and make their industry more sustainable.

Justine meets with chef Hans Lee Rasmussen who invites her to visit to visit Macao Tourism Institute where he is training aspiring chefs to fight food waste and make their industry more sustainable.

Macao Gourmet With Justine Schofield

4:00AM Food G

Justine visits Belos Tempos, a Portuguese resturant that serves traditional homemade Macanese dishes, and is lucky enough to learn how to prepare a popular dessert by chef Ana.

Justine visits Belos Tempos, a Portuguese resturant that serves traditional homemade Macanese dishes, and is lucky enough to learn how to prepare a popular dessert by chef Ana.

Come Dine With Me UK

4:30AM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Tuesday 9th June

Come Dine With Me UK

5:00AM Food G

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Oliver's Twist

5:30AM Food G

Foodie fun with Jamie Oliver. Here, he visits a friend at her new cheese shop, then returns home with some of her produce and prepares the ultimate cheese board.

Foodie fun with Jamie Oliver. Here, he visits a friend at her new cheese shop, then returns home with some of her produce and prepares the ultimate cheese board.

The Chefs' Line

6:00AM Food G

Watch apprentice chef Indy from top Melbourne Indian restaurant, Atta, go up against four passionate home cooks in a classic Samosa battle.

Watch apprentice chef Indy from top Melbourne Indian restaurant, Atta, go up against four passionate home cooks in a classic Samosa 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?

Sarah Graham Cooks Cape Town

6:30AM Food G

Not wanting to mess with a working formulae, wine expert and Rob's best friend Allister Kreft is bringing the wine, while Sarah is cooking, and everyone else is eating.

After the Grand Tasting Affair in preparation for the publication of Sarah's book 'bitten', it was decided that this would be a regular event. Not wanting to mess with a working formulae, wine expert and Rob's best friend Allister Kreft is bringing the wine, while Sarah is cooking, and everyone else is eating.

Pati's Mexican Table

7:00AM Food PG

Pati's in Valladolid, where she tries the specialties of Lomitos de Valladolid and Longaniza Valladolid. Pati makes her own version of her favourite Lomitos, and a soup found on every menu: Lima soup.

Pati shows her favourite way to explore a city: without a plan, just following her nose. She’s in Valladolid, a city known to most as a stopover between Cancún and Mérida, where she tries the local specialties, Lomitos de Valladolid and Longaniza de Valladolid. Back home, Pati makes her own version of her favourite Lomitos, and a soup found on every menu in the region, Lima soup, and to top it off a refreshing smoothie made with the fruits of this amazing region.

Carnival Eats

7:30AM Food G

The Great American Foodie Fest in Las Vegas features one hit after another. And later host Noah Cappe heads to the Kittitas County Fair in Washington State.

The Great American Foodie Fest in Las Vegas features one hit after another. And later host Noah Cappe heads to the Kittitas County Fair in Washington State.

Martha Bakes

8:00AM Food G

Martha transports you to the tropics with four all-time favourites - a delicate coconut-lemon cake, chewy coconut cookies, a coconut crunch cake, and a frozen coconut and roasted pineapple cake.

Martha transports you to the tropics with four all-time favourites - a delicate coconut-lemon cake, chewy, crispy coconut cookies, a coconut crunch cake, and a frozen coconut and roasted pineapple cake with Nobu 57’s pastry chef, Michelle Goldsmith.

River Cottage Australia

8:30AM Food PG

Paul welcomes visitors to the farm. His dad arrives for the first time and they go on a camping trip to hunt feral deer.

Paul welcomes visitors to the farm. His Dad arrives for the first time and they go on a camping trip to hunt feral deer. And the Latimer sisters, who grew up at the farm, come home for morning tea and give Paul a history lesson.

Mercurio's Menu

9:30AM Food PG

Gorgeous Byron Bay with its stunning beaches and laidback lifestyle creates a perfect backdrop for Paul's feast of the senses.

Gorgeous Byron Bay with its stunning beaches and laidback lifestyle creates a perfect backdrop for Paul’s feast of the senses - the aroma of freshly ground coffee, beautiful clusters of Italian purple garlic, and the delicate blueberry.

Nigella Express

10:00AM Food G

Nigella's going back in time to give her favourite retro recipes the express treatment. For her school and university friend it's cheese fondue followed by cherry cheesecake.

Nigella’s going back in time to give her favourite retro recipes the express treatment. For her school and university friend it’s cheese fondue followed by cherry cheesecake. Her Mother’s favourite Sunday supper dish, Oeufs En Cocotte, is speeded up and given a modern day twist.

Len And Ainsley's Big Food Adventure

10:30AM Food PG

Len's a big fan of the traditional British dumpling, and Ainsley is confident he can win over his friend with the equally delicious version - pierogi.

Len's a big fan of the traditional British dumpling, and Ainsley is confident he can win over his friend with the equally delicious Polish version - pierogi. Later, the boys are keen to investigate some Thai flavours on the outskirts of the city. Ainsley can't wait to watch Len's reaction to an exotic curried monkfish.

Macao Gourmet With Justine Schofield

11:30AM Food G

Justine meets with chef Hans Lee Rasmussen who invites her to visit to visit Macao Tourism Institute where he is training aspiring chefs to fight food waste and make their industry more sustainable.

Justine meets with chef Hans Lee Rasmussen who invites her to visit to visit Macao Tourism Institute where he is training aspiring chefs to fight food waste and make their industry more sustainable.

Macao Gourmet With Justine Schofield

12:00PM Food G

Justine visits Belos Tempos, a Portuguese resturant that serves traditional homemade Macanese dishes, and is lucky enough to learn how to prepare a popular dessert by chef Ana.

Justine visits Belos Tempos, a Portuguese resturant that serves traditional homemade Macanese dishes, and is lucky enough to learn how to prepare a popular dessert by chef Ana.

Come Dine With Me UK

12:30PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

1:00PM Food G

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Mercurio's Menu

1:30PM Food PG

With its tropical climate, North Queensland is a grower's paradise, and Paul's ready to enjoy the amazing array of fresh fruits, vegetables, seafood, and meats on offer.

With its tropical climate, North Queensland is a grower's paradise, and Paul’s ready to enjoy the amazing array of fresh fruits, vegetables, seafood, and meats on offer including juicy pineapples, a spot of tea and finally, some serious crocodile business.

Oliver's Twist

2:00PM Food G

Jamie takes time to try out some new bread recipes. As the sun begins to rise John and Jamie gather all the left over dough and make a delicious breakfast pizza.

Jamie takes time to try out some new bread recipes. As the sun begins to rise John and Jamie gather all the left over dough and make a delicious breakfast pizza.

The Chefs' Line

2:30PM Food G

Watch station chef Sharry from top Melbourne Indian restaurant, Atta, go up against three passionate home cooks in the ultimate Seekh Kebabs challenge.

Watch station chef Sharry from top Melbourne Indian restaurant, Atta, go up against three passionate home cooks in the ultimate Seekh Kebabs challenge. Witness the competition, camaraderie and spectacular skills of these talented cooks and chefs. Who will make it to the end of the chefs’ line?

Dead Set On Life

2:55PM Food PG

French Canadians are known for having a strong cultural identity. Matty investigates the uniqueness of Quebecois culture through a number of unusual subcultures, including LARPing.

French Canadians are known for having a strong cultural identity. Matty investigates the uniqueness of Quebecois culture through a number of unusual subcultures, including LARPing.

Sarah Graham Cooks Cape Town

3:00PM Food G

Sarah's family and close friends spend a relaxing weekend away at the seaside. It's an opportunity for the adults to try their hand at fishing and for the children to enjoy building sandcastles.

Sarah's family and close friends spend a relaxing weekend away at the seaside. It's an opportunity for the adults to try their hand at fishing and for the children to enjoy building sandcastles, while Sarah explores new ways of serving her favourite seafoods.

The Ice Cream Show

3:20PM Food PG

Vegan, raw, organic, low calorie: can ice cream be all of these things and still taste delicious? Isaac travels to California, land of healthy ice cream, to find out.

Vegan, raw, organic, low calorie: can ice cream be all of these things and still taste delicious? Isaac travels to California, land of healthy ice cream, to find out.

Pati's Mexican Table

3:30PM Food PG

Isla Mujeres has become a haven for people from all over the world, and Pati takes a day to explore this gorgeous island and try the local delicacy, Tikin Xic, fish marinated in a thick red sauce.

Known for beautiful white sand beaches, crystal clear turquoise waters and the friendliest locals in the Mexican Caribbean, Isla Mujeres has become a haven for people from all over the world. Pati takes a day to explore this gorgeous island and try the local delicacy, Tikin Xic, fish marinated in a thick red sauce diluted with the juice of sour oranges and spices and wrapped in banana leaves for cooking. Back home, Pati prepares her own version to share with her boys.

Carnival Eats

4:00PM Food PG

The Alaska State Fair is older than the state itself! Noah tries some state secrets including the Sasquatch sandwich, and local fresh seafood options.

The Alaska State Fair is older than the state itself! Noah tries some state secrets including the Sasquatch sandwich, and local fresh seafood options. Down south at the Georgia State Fair, mornings are brighter than ever when the day starts at the fair with the country breakfast tots.

The Cook And The Chef

4:30PM Food G

Simon and Maggie recreate several Margaet Fulton recipes - the cookery writer of half a century who brought the world to Australian dinner tables.

There are millions of bookcases around Australia that hold at least one Margaret Fulton cook book. She's an Australian living legend and has probably done more to influence what’s been cooked in Australian home kitchens over the last fifty years than anyone else. Simon and Maggie recreate some of their favourite recipes written by Margaret.

The Cook And The Chef

5:00PM Food G

Maggie and Simon celebrate the era of 'Grand cuisine'. The 1970's and 80's heralded a renaissance in Australian restaurant culture, heavily influenced by French 'Haute or Grand cuisine'.

Maggie and Simon celebrate the era of ‘Grand cuisine’. The 1970’s and 80’s heralded a renaissance in Australian restaurant culture, heavily influenced by French ‘Haute or Grand cuisine’ which was as much about the atmosphere and service, as it was food and wine.

Martha Bakes

5:30PM Food G

Martha shares how to enjoy coffee beyond the mug with her extraordinary coffee-flavuored desserts - a flaky Napoleon, grown-up ice cream sandwiches, and a decadent coffee cream pie.

Hello, coffee lovers! Martha shares how to enjoy coffee beyond the mug with four extraordinary coffee-flavuored desserts - a flaky Napoleon, grown-up ice cream sandwiches, a decadent coffee cream pie, and ganache-filled cappuccino-chocolate bites.

The Chefs' Line

6:00PM Food G

Station chef Chris from Mexican restaurant el Publico goes up against three passionate home cooks. Witness the competition, camaraderie and spectacular skills of these talented cooks and chefs.

Station chef Chris from Mexican restaurant el Publico goes up against three passionate home cooks. Witness the competition, camaraderie and spectacular skills of these talented cooks and chefs. Who will make it to the end of the chefs' line?

River Cottage Australia

6:00PM Food PG

Paul goes on a wild bee hunt and builds a hive for the farm. He faces the hard task of taking his first pigs born and raised on the farm to the abattoir.

Paul goes on a wild bee hunt and builds a hive for the farm. He faces the hard task of taking his first pigs born and raised on the farm to the abattoir.

On Country Kitchen

6:30PM Food G

Mark and Derek visit a kitchen garden, help out at a goat dairy, and eat abalone burgers on the beach. Atop Cambewarra mountain, the boys hear the story of the black cockatoo.

Nigella Express

7:00PM Food G

It's party time at Nigella's and this is one party that's full of fast, easy, delicious make in advance recipes and simple, achievable, last minute touches to make the food table and the party itself.

It’s party time at Nigella's and this is one party that’s full of fast, easy, delicious recipes and simple last minute touches to make the food table and the party itself ooze wow factor. With bite sized potato cakes and smoked salmon, delicate crab and avocado wraps, chickpea hummus, sticky sausages, and white chocolate mousses for dessert, this is fabulous finger food.

Food Safari Water

7:30PM Food PG

Maeve O'Meara journeys into the Top End of Australia to seek out wild barramundi with local fisherman Billy Boustead and his chef friend, legendary Darwin and Alice Springs restaurateur Jimmy Shu.

Maeve O'Meara journeys into the Top End of Australia to seek out wild barramundi with local fisherman Billy Boustead and his chef friend, legendary Darwin and Alice Springs restaurateur Jimmy Shu (Hanuman), who moved from Melbourne when he tasted magnificent 'barra' over 25 years ago.

Lorraine Pascale: Home Cooking Made Easy

8:00PM Food G

Lorraine brings the taste of Spain to the table with her Rioja braised lamb shanks with chorizo and garlic, served with her buttery fast baked mashed potato.

Lorraine prepares two great canapés - sausage rolls and bacon and mature cheddar twisties. Next, she brings the taste of Spain to the table with her Rioja braised lamb shanks with chorizo and garlic, served with her buttery fast baked mashed potato. Then art meets baking, meets home cooking in a fabulous graffiti cake.

Richo's Bar Snacks

8:30PM Food G

Richo adapts a comforting family meal into the perfect bar snack (roast chicken and gravy roll) and shares the recipe for one of the bars staple ingredients - bacon jam.

Richo adapts a comforting family meal into the perfect bar snack (roast chicken and gravy roll) and shares the recipe for one of the bars staple ingredients - bacon jam.

Luke Nguyen's Vietnam

9:00PM Food G

Luke visits the town of Dalat in the beautiful central highlands of Vietnam. He enjoys the cooler climate and the abundance of fresh produce on offer.

Chef Luke Nguyen escapes the Vietnam heat and visits the town of Dalat in the central highlands. Dalat was the playground of the French in the 20s and 30s, and the cool climate and chalet style architecture are in stark contrast to the rest of the country. Luke visits the famous indoor markets where he buys all his ingredients for a clay pot veggie recipe. He also takes advantage of the abundant flowers on offer by deep frying pumpkin flowers stuffed with prawns and dill in front of the famous 'Da Lat Palace'. (Commissioned by SBS, in English and Vietnamese, English subtitles) (Food Series) (Rpt) G CC WS

Come Dine With Me UK

9:30PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

10:00PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

River Cottage Australia

10:30PM Food PG

Paul goes on a wild bee hunt and builds a hive for the farm. He faces the hard task of taking his first pigs born and raised on the farm to the abattoir.

Paul goes on a wild bee hunt and builds a hive for the farm. He faces the hard task of taking his first pigs born and raised on the farm to the abattoir.

F-ck That's Delicious

11:15PM Food M

Action and crew take Paris by storm eating and drinking at all the new instant classics. French breakfast with an Asian twist, yakitori tasting menus, and boozey bistrot lunches.

Action and crew take Paris by storm eating and drinking at all the new instant classics. French breakfast with an Asian twist, yakitori tasting menus, and boozey bistrot lunches.

The Cook And The Chef

11:30PM Food G

Simon and Maggie recreate several Margaet Fulton recipes - the cookery writer of half a century who brought the world to Australian dinner tables.

There are millions of bookcases around Australia that hold at least one Margaret Fulton cook book. She's an Australian living legend and has probably done more to influence what’s been cooked in Australian home kitchens over the last fifty years than anyone else. Simon and Maggie recreate some of their favourite recipes written by Margaret.

The Cook And The Chef

12:00AM Food G

Maggie and Simon celebrate the era of 'Grand cuisine'. The 1970's and 80's heralded a renaissance in Australian restaurant culture, heavily influenced by French 'Haute or Grand cuisine'.

Maggie and Simon celebrate the era of ‘Grand cuisine’. The 1970’s and 80’s heralded a renaissance in Australian restaurant culture, heavily influenced by French ‘Haute or Grand cuisine’ which was as much about the atmosphere and service, as it was food and wine.

Martha Bakes

12:30AM Food G

Martha shares how to enjoy coffee beyond the mug with her extraordinary coffee-flavuored desserts - a flaky Napoleon, grown-up ice cream sandwiches, and a decadent coffee cream pie.

Hello, coffee lovers! Martha shares how to enjoy coffee beyond the mug with four extraordinary coffee-flavuored desserts - a flaky Napoleon, grown-up ice cream sandwiches, a decadent coffee cream pie, and ganache-filled cappuccino-chocolate bites.

Nigella Express

1:00AM Food G

It's party time at Nigella's and this is one party that's full of fast, easy, delicious make in advance recipes and simple, achievable, last minute touches to make the food table and the party itself.

It’s party time at Nigella's and this is one party that’s full of fast, easy, delicious recipes and simple last minute touches to make the food table and the party itself ooze wow factor. With bite sized potato cakes and smoked salmon, delicate crab and avocado wraps, chickpea hummus, sticky sausages, and white chocolate mousses for dessert, this is fabulous finger food.

BBQ Crawl

1:30AM Food PG

Danielle makes the cross country trek to the east coast to explore some more innovative BBQ styles. She kicks it off with her friend and chef, Christo Gonzales, at the Red Hook Market in Brooklyn.

Danielle makes the cross country trek to the east coast to explore some more innovative BBQ styles. She kicks it off with her friend and chef, Christo Gonzales, at the Red Hook Market in Brooklyn. This market’s been around since the 1970's, serving up traditional Latin BBQ and grilled meats like pulled goat, carne asada tacos, and skewered beef. It’s the perfect way to experience one of the many cultures thriving in the Big Apple. Next, Danielle heads off to the Duck’s Eatery where chef Will Horowitz is doing creative things with BBQ, mixing new and old world techniques. Danielle revels in his latest creation, a cold-smoked, confited duck leg on a huckleberry waffle. Next, Danielle meets a couple of southern transplants at Mable’s Smokehouse in Brooklyn. Jeff and Meghan are keeping Jeff’s grandmother, Mable’s, recipes alive. Danielle and her friends feast on all they have to offer, but it’s the Crawfish Etoufee and Pulled pork on a corn pancake that’ll keep them coming back. Lastly, Danielle ends her time in New York by visiting Hill Country BBQ. This legendary BBQ chain is beloved by New Yorkers and tourists, alike. It specializes in Texas-style BBQ and is run by a woman Danielle respects greatly, Elizabeth Karmel.

BBQ Crawl

2:00AM Food PG

Danielle and her friend Sean, grab a bite to eat from Legal Beans BBQ in Jersey City, New Jersey. Danielle competes in the Que By The Sea BBQ contest and is shaken up by the competition.

Danielle and her friend Sean, grab a bite to eat from Legal Beans BBQ in Jersey City, New Jersey. This place is known for their Filipino 'Cebu' style BBQ, a whole pig roasted on a spit over hot coals. They learn about another Filipino specialty called 'Dinuguan' or pork blood stew. To Danielle’s surprise, she loves it all. Next, they head to her friends’ place Local Smoke BBQ in Neptune, New Jersey. Here, they make a pulled chicken sandwich that involves smoking the chicken skin separately, then pulverizing it in a food processor and adding it back into the chicken for a delicious kick of flavour. Danielle and Sean end their time in Jersey by competing together in the Que By The Sea BBQ contest on the lively Jersey shore. Danielle is shaken up by the competition and the stress throws her off her game.

Food Safari Water

2:30AM Food PG

Maeve O'Meara journeys into the Top End of Australia to seek out wild barramundi with local fisherman Billy Boustead and his chef friend, legendary Darwin and Alice Springs restaurateur Jimmy Shu.

Maeve O'Meara journeys into the Top End of Australia to seek out wild barramundi with local fisherman Billy Boustead and his chef friend, legendary Darwin and Alice Springs restaurateur Jimmy Shu (Hanuman), who moved from Melbourne when he tasted magnificent 'barra' over 25 years ago.

Lorraine Pascale: Home Cooking Made Easy

3:00AM Food G

Lorraine brings the taste of Spain to the table with her Rioja braised lamb shanks with chorizo and garlic, served with her buttery fast baked mashed potato.

Lorraine prepares two great canapés - sausage rolls and bacon and mature cheddar twisties. Next, she brings the taste of Spain to the table with her Rioja braised lamb shanks with chorizo and garlic, served with her buttery fast baked mashed potato. Then art meets baking, meets home cooking in a fabulous graffiti cake.

Richo's Bar Snacks

3:30AM Food G

Richo adapts a comforting family meal into the perfect bar snack (roast chicken and gravy roll) and shares the recipe for one of the bars staple ingredients - bacon jam.

Richo adapts a comforting family meal into the perfect bar snack (roast chicken and gravy roll) and shares the recipe for one of the bars staple ingredients - bacon jam.

Luke Nguyen's Vietnam

4:00AM Food G

Luke visits the town of Dalat in the beautiful central highlands of Vietnam. He enjoys the cooler climate and the abundance of fresh produce on offer.

Chef Luke Nguyen escapes the Vietnam heat and visits the town of Dalat in the central highlands. Dalat was the playground of the French in the 20s and 30s, and the cool climate and chalet style architecture are in stark contrast to the rest of the country. Luke visits the famous indoor markets where he buys all his ingredients for a clay pot veggie recipe. He also takes advantage of the abundant flowers on offer by deep frying pumpkin flowers stuffed with prawns and dill in front of the famous 'Da Lat Palace'. (Commissioned by SBS, in English and Vietnamese, English subtitles) (Food Series) (Rpt) G CC WS

Come Dine With Me UK

4:30AM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Wednesday 10th June

Come Dine With Me UK

5:00AM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Oliver's Twist

5:30AM Food G

Jamie takes time to try out some new bread recipes. As the sun begins to rise John and Jamie gather all the left over dough and make a delicious breakfast pizza.

Jamie takes time to try out some new bread recipes. As the sun begins to rise John and Jamie gather all the left over dough and make a delicious breakfast pizza.

The Chefs' Line

6:00AM Food G

Watch station chef Sharry from top Melbourne Indian restaurant, Atta, go up against three passionate home cooks in the ultimate Seekh Kebabs challenge.

Watch station chef Sharry from top Melbourne Indian restaurant, Atta, go up against three passionate home cooks in the ultimate Seekh Kebabs challenge. Witness the competition, camaraderie and spectacular skills of these talented cooks and chefs. Who will make it to the end of the chefs’ line?

Sarah Graham Cooks Cape Town

6:30AM Food G

Sarah's family and close friends spend a relaxing weekend away at the seaside. It's an opportunity for the adults to try their hand at fishing and for the children to enjoy building sandcastles.

Sarah's family and close friends spend a relaxing weekend away at the seaside. It's an opportunity for the adults to try their hand at fishing and for the children to enjoy building sandcastles, while Sarah explores new ways of serving her favourite seafoods.

Pati's Mexican Table

7:00AM Food PG

Isla Mujeres has become a haven for people from all over the world, and Pati takes a day to explore this gorgeous island and try the local delicacy, Tikin Xic, fish marinated in a thick red sauce.

Known for beautiful white sand beaches, crystal clear turquoise waters and the friendliest locals in the Mexican Caribbean, Isla Mujeres has become a haven for people from all over the world. Pati takes a day to explore this gorgeous island and try the local delicacy, Tikin Xic, fish marinated in a thick red sauce diluted with the juice of sour oranges and spices and wrapped in banana leaves for cooking. Back home, Pati prepares her own version to share with her boys.

Carnival Eats

7:30AM Food PG

The Alaska State Fair is older than the state itself! Noah tries some state secrets including the Sasquatch sandwich, and local fresh seafood options.

The Alaska State Fair is older than the state itself! Noah tries some state secrets including the Sasquatch sandwich, and local fresh seafood options. Down south at the Georgia State Fair, mornings are brighter than ever when the day starts at the fair with the country breakfast tots.

Martha Bakes

8:00AM Food G

Martha shares how to enjoy coffee beyond the mug with her extraordinary coffee-flavuored desserts - a flaky Napoleon, grown-up ice cream sandwiches, and a decadent coffee cream pie.

Hello, coffee lovers! Martha shares how to enjoy coffee beyond the mug with four extraordinary coffee-flavuored desserts - a flaky Napoleon, grown-up ice cream sandwiches, a decadent coffee cream pie, and ganache-filled cappuccino-chocolate bites.

River Cottage Australia

8:30AM Food PG

Paul goes on a wild bee hunt and builds a hive for the farm. He faces the hard task of taking his first pigs born and raised on the farm to the abattoir.

Paul goes on a wild bee hunt and builds a hive for the farm. He faces the hard task of taking his first pigs born and raised on the farm to the abattoir.

Mercurio's Menu

9:30AM Food PG

With its tropical climate, North Queensland is a grower's paradise, and Paul's ready to enjoy the amazing array of fresh fruits, vegetables, seafood, and meats on offer.

With its tropical climate, North Queensland is a grower's paradise, and Paul’s ready to enjoy the amazing array of fresh fruits, vegetables, seafood, and meats on offer including juicy pineapples, a spot of tea and finally, some serious crocodile business.

Nigella Express

10:00AM Food G

It's party time at Nigella's and this is one party that's full of fast, easy, delicious make in advance recipes and simple, achievable, last minute touches to make the food table and the party itself.

It’s party time at Nigella's and this is one party that’s full of fast, easy, delicious recipes and simple last minute touches to make the food table and the party itself ooze wow factor. With bite sized potato cakes and smoked salmon, delicate crab and avocado wraps, chickpea hummus, sticky sausages, and white chocolate mousses for dessert, this is fabulous finger food.

Food Safari Water

10:30AM Food PG

Maeve O'Meara journeys into the Top End of Australia to seek out wild barramundi with local fisherman Billy Boustead and his chef friend, legendary Darwin and Alice Springs restaurateur Jimmy Shu.

Maeve O'Meara journeys into the Top End of Australia to seek out wild barramundi with local fisherman Billy Boustead and his chef friend, legendary Darwin and Alice Springs restaurateur Jimmy Shu (Hanuman), who moved from Melbourne when he tasted magnificent 'barra' over 25 years ago.

Lorraine Pascale: Home Cooking Made Easy

11:00AM Food G

Lorraine brings the taste of Spain to the table with her Rioja braised lamb shanks with chorizo and garlic, served with her buttery fast baked mashed potato.

Lorraine prepares two great canapés - sausage rolls and bacon and mature cheddar twisties. Next, she brings the taste of Spain to the table with her Rioja braised lamb shanks with chorizo and garlic, served with her buttery fast baked mashed potato. Then art meets baking, meets home cooking in a fabulous graffiti cake.

Richo's Bar Snacks

11:30AM Food G

Richo adapts a comforting family meal into the perfect bar snack (roast chicken and gravy roll) and shares the recipe for one of the bars staple ingredients - bacon jam.

Richo adapts a comforting family meal into the perfect bar snack (roast chicken and gravy roll) and shares the recipe for one of the bars staple ingredients - bacon jam.

Luke Nguyen's Vietnam

12:00PM Food G

Luke visits the town of Dalat in the beautiful central highlands of Vietnam. He enjoys the cooler climate and the abundance of fresh produce on offer.

Chef Luke Nguyen escapes the Vietnam heat and visits the town of Dalat in the central highlands. Dalat was the playground of the French in the 20s and 30s, and the cool climate and chalet style architecture are in stark contrast to the rest of the country. Luke visits the famous indoor markets where he buys all his ingredients for a clay pot veggie recipe. He also takes advantage of the abundant flowers on offer by deep frying pumpkin flowers stuffed with prawns and dill in front of the famous 'Da Lat Palace'. (Commissioned by SBS, in English and Vietnamese, English subtitles) (Food Series) (Rpt) G CC WS

Come Dine With Me UK

12:30PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

1:00PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Mercurio's Menu

1:30PM Food PG

In this modern day Garden of Eden, Paul discovers the Valley of the Senses and is in sweet-tooth heaven on a raspberry farm.

In this modern day Garden of Eden, Paul discovers the Valley of the Senses and is in sweet-tooth heaven on a raspberry farm.

New Scandinavian Cooking

2:00PM Food PG

Andreas visits the small community of Bulandet, a group of wind-blown islands in Western Norway. He goes fishing after saithe, summers most delicious fish.

Andreas visits the small community of Bulandet, a group of wind-blown islands in Western Norway. He goes fishing after saithe, summers most delicious fish. Andreas also gathers kelp, which becomes the base for a tasty stock. On a green pasture he grills some of a juicy and tender beef, from a local farm, a simple yet rich dish served with wild herbs.

The Chefs' Line

2:30PM Food G

Watch sous chef Atar from top Melbourne Indian restaurant, Atta, go up against two passionate home cooks in a bid to make the best Spiced Milk Dessert.

Watch sous chef Atar from top Melbourne Indian restaurant, Atta, go up against two passionate home cooks in a bid to make the best Spiced Milk Dessert. Witness the competition, camaraderie and spectacular skills of these talented cooks and chefs. Who will make it to the end of the chefs’ line?

Dead Set On Life

2:55PM Food PG

Toronto is a multicultural city, offering a wide variety of culinary adventures. Matty takes part in his first Caribana celebration and learns about West Indian culture.

Toronto is a multicultural city, offering a wide variety of culinary adventures. Matty takes part in his first Caribana celebration and learns about West Indian culture.

Sarah Graham Cooks Cape Town

3:00PM Food G

Sarah heads to well-known Cape Malay cuisine exponent Faldela Tolker's home in the Bo-Kaap for a Cape Malay cooking lesson.

Sarah heads to well-known Cape Malay cuisine exponent Faldela Tolker’s home in the Bo-Kaap for a Cape Malay cooking lesson. The Bo-Kaap, which lies on the fringes of Cape Town’s city centre, is full of character and colourful houses, many of which are national monuments and date back to the 1750s.

The Ice Cream Show

3:20PM Food PG

Across the country people are updating ice cream truck treats for a new generation. Isaac revisits some classics, tries some new treats, and meets the inventor of the choco taco.

Across the country people are updating ice cream truck treats for a new generation. Isaac revisits some classics, tries some new treats, and meets the inventor of the choco taco.

Pati's Mexican Table

3:30PM Food PG

Pati explores the Yucatan Peninsula, tasting some of the most inventive dishes at the Crab House, like their Alaskan Wontons.

Pati explores the Yucatan Peninsula, tasting some of the most inventive dishes at the Crab House, like their Alaskan Wontons. And experiencing the fusion of traditional Mexican cuisine with an international twist, like Tuna Tartar Kibi and Cold Pork Belly Salad at Casa de Cristian Morales. Back at home she and her sister Alisa are grilling up some summertime specialties: Grilled Shrimp Rolls, Grilled Potato Salad and a Grilled Pineapple dessert. Que Rico.

Carnival Eats

4:00PM Food G

Autumn is in the air at the Circleville Pumpkin Show in Ohio. At the North Carolina State Fair, Noah gets down to business with grits and barbeque.

Autumn is in the air at the Circleville Pumpkin Show in Ohio. At the North Carolina State Fair, Noah gets down to business with grits and barbeque.

The Cook And The Chef

4:30PM Food G

As a tribute to famed Chinese cuisine chef Kylie Kwong, Maggie and Simon both attempt classic Kylie recipes.

As a tribute to famed Chinese cuisine chef Kylie Kwong, Maggie and Simon both attempt classic Kylie recipes. Simon fries some eggs in spectacular style while Maggie prepares a rustic Oxtail dish, perfect for the centre of a winter table.

The Cook And The Chef

5:00PM Food G

Simon revels in his favourite Thai food, and encourages heat- avoiding Maggie to 'dip a toe' into this chilli laden cuisine.

Simon revels in his favourite Thai food, and encourages heat- avoiding Maggie to 'dip a toe' into this chilli laden cuisine. The resulting savoury and sweet dishes are delicate, exquisitely complex and beautifully balanced in flavour, and surprisingly Maggie friendly.

Martha Bakes

5:30PM Food G

Green tea is showing up in everything from cocktails to cakes. In this lesson, Martha incorporates this antioxidant-rich ingredient into four remarkable desserts.

Green tea is showing up in everything from cocktails to cakes. In this lesson, Martha incorporates this antioxidant-rich ingredient into four remarkable desserts. Plus, Chickalicious Chef, E.J., joins Martha to make his famous green tea cupcake.

The Chefs' Line

6:00PM Food G

Sous chef Gianni from Mexican restaurant el Publico goes up against two home cooks. Can the passion of a home cook beat the professional skills of a chef?

Sous chef Gianni from Mexican restaurant el Publico goes up against two home cooks. Can the passion of a home cook beat the professional skills of a chef?

River Cottage Australia

6:00PM Food PG

Paul learns about catching eels from Indigenous local chef Noel Butler and sells his first eggs and veggie boxes into Tilba.

Paul learns about catching eels from Indigenous local chef Noel Butler and sells his first eggs and veggie boxes into Tilba. Months of hard work pay off when Paul turns his own pigs into profit at the Eden Whale festival, but it’s not all smooth-sailing.

On Country Kitchen

6:30PM Food PG

Mark and Derek visit a chicken farm with a view, take in an afternoon of fishing together and learn about the methode traditionelle of sparkling winemaking. Mark takes Derek sightseeing.

Nigella Express

7:00PM Food G

Forget the big day. This is a snap of a great meal for those all important days around it. From drinks and nibbles when the guests arrive through to a simple, delicious no effort dinner.

Forget the big day this is a snap of a great meal for those all important days around it. From drinks and nibbles when the guests arrive through to a simple, delicious no effort dinner and fabulous going home gifts. First up, for that inner glow it has to be Nigella's Holiday Hotcake, with lashings of egg nog cream for the grown ups. Doubling up as gifts and get ahead goodies, its sweet spiced peaches and chocolate pistachio fudge. And to get the party started Nigella’s favourite Christmas cocktail frothy snowball with delicious spicy popcorn aplenty, to satisfy even the seasoned nibbler. And to round it all off, a substantial and festive glazed gammon and hearty, roast butternut squash sprinkled with pecans and morsels of blue cheese.

On Country Kitchen

7:30PM Food PG

Derek goes diving for lobsters, and Mark and Derek take a course both cheesemaking and chocolate making. Later, the boys have a heart-to-heart on the calm waters of Kangaroo Valley.

On the coast at Jervis Bay, Derek helps Joel and Adrian to dive for lobsters off the rocks while Mark tends to the fire. In Ulladulla, the boys get a taste for the cheesemaking life with Rosie and Angel, and relax on the picturesque deck with a wine and cheese in hand, soaking up the mid-afternoon sun. Inland at Milton, the boys are put to the task of eating as little produce as possible when chocolate making with Jo and Dan. Mark and Derek indulge in a heart-to-heart kayaking down the Kangaroo Valley River.

Gourmet Farmer Australia

8:00PM Food G

Matthew Evans has been planning to build a commercial kitchen but the cost is prohibitive. Ross tells him about a caravan fitted out with a commercial kitchen for sale.

Matthew Evans has been planning to build a commercial kitchen but the cost is prohibitive. His friend Ross tells him about a caravan fitted out with a commercial kitchen that is for sale on Bruny Island. The mobile kitchen would also be great for Matthew’s other venture; making and selling foods in markets and festivals around Tasmania. Festivale, Tasmania’s biggest food fair, is looming and the caravan would be perfect.

Peter Kuruvita's Coastal Kitchen

8:30PM Food G

The Sunshine Coast is home to an amazing array of indigenous flora and fauna. Peter Kuruvita discovers the secrets of bush tucker and creates dishes inspired by native ingredients.

The Sunshine Coast is home to an amazing array of indigenous flora and fauna, which is being celebrated by local growers and chefs. Peter heads out to discover the secrets of bush tucker and creates dishes inspired by native ingredients.

Donna Hay: Basics To Brilliance

9:00PM Food G

Donna shares her secrets to making the perfect pork belly with the ultimate crackling, together with the lightest and crispiest tempura batter.

Donna shares her secrets to making the perfect pork belly with the ultimate crackling, together with the lightest and crispiest tempura batter and her best-ever recipe for the most amazing chocolate chip cookies.

Come Dine With Me UK

9:30PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

10:00PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

River Cottage Australia

10:30PM Food PG

Paul learns about catching eels from Indigenous local chef Noel Butler and sells his first eggs and veggie boxes into Tilba.

Paul learns about catching eels from Indigenous local chef Noel Butler and sells his first eggs and veggie boxes into Tilba. Months of hard work pay off when Paul turns his own pigs into profit at the Eden Whale festival, but it’s not all smooth-sailing.

The Cook And The Chef

11:30PM Food G

As a tribute to famed Chinese cuisine chef Kylie Kwong, Maggie and Simon both attempt classic Kylie recipes.

As a tribute to famed Chinese cuisine chef Kylie Kwong, Maggie and Simon both attempt classic Kylie recipes. Simon fries some eggs in spectacular style while Maggie prepares a rustic Oxtail dish, perfect for the centre of a winter table.

The Cook And The Chef

12:00AM Food G

Simon revels in his favourite Thai food, and encourages heat- avoiding Maggie to 'dip a toe' into this chilli laden cuisine.

Simon revels in his favourite Thai food, and encourages heat- avoiding Maggie to 'dip a toe' into this chilli laden cuisine. The resulting savoury and sweet dishes are delicate, exquisitely complex and beautifully balanced in flavour, and surprisingly Maggie friendly.

Martha Bakes

12:30AM Food G

Green tea is showing up in everything from cocktails to cakes. In this lesson, Martha incorporates this antioxidant-rich ingredient into four remarkable desserts.

Green tea is showing up in everything from cocktails to cakes. In this lesson, Martha incorporates this antioxidant-rich ingredient into four remarkable desserts. Plus, Chickalicious Chef, E.J., joins Martha to make his famous green tea cupcake.

Nigella Express

1:00AM Food G

Forget the big day. This is a snap of a great meal for those all important days around it. From drinks and nibbles when the guests arrive through to a simple, delicious no effort dinner.

Forget the big day this is a snap of a great meal for those all important days around it. From drinks and nibbles when the guests arrive through to a simple, delicious no effort dinner and fabulous going home gifts. First up, for that inner glow it has to be Nigella's Holiday Hotcake, with lashings of egg nog cream for the grown ups. Doubling up as gifts and get ahead goodies, its sweet spiced peaches and chocolate pistachio fudge. And to get the party started Nigella’s favourite Christmas cocktail frothy snowball with delicious spicy popcorn aplenty, to satisfy even the seasoned nibbler. And to round it all off, a substantial and festive glazed gammon and hearty, roast butternut squash sprinkled with pecans and morsels of blue cheese.

BBQ Crawl

1:30AM Food PG

While on the road from Baltimore to Washington DC, Danielle explores four completely different styles of 'cue. First up, is Chaps Pit Beef - a Baltimore institution.

While on the road from Baltimore to Washington DC, Danielle explores four completely different styles of ‘cue. First up, is Chaps Pit Beef - a Baltimore institution. Pit beef was invented in Baltimore and it consists of a sandwich made from thinly sliced rare beef that’s been roasted on a spit. After sinking her teeth into one, Danielle is hooked. Next, Danielle visits Wagshal’s, a full service butcher shop in Washington DC. Danielle meets Pam the butcher, and gets a lesson on trendy cuts of meat that are flavourful and economical. Danielle heads down the road to Pork Barrel BBQ, owned by her buddy Heath Hall. He gives Danielle the grand tour and let’s her try the special of the day, a sandwich aptly named 'The Diva.' Lastly, Danielle heads to Washington DC to the Kangaroo Boxing Club, a hip new BBQ joint owned by three Ann Arbour grads. Although they serve up some traditional smoked meats, they also have jerked goat and pulled duck on the menu along with some innovative vegan options.

F-Ck, That's Delicious: Classics

1:40AM Food M

Action and Meyhem finish their workout and recall a memorable trip to New Orleans. Come for the fan boats and fried chicken, stay for the lamb necks.

Action and Meyhem finish their workout and recall a memorable trip to New Orleans. Come for the fan boats and fried chicken, stay for the lamb necks.

BBQ Crawl

2:00AM Food PG

Danielle stops in Raleigh to visit her friend, RV builder, George Campeau. George installs a couple of new bells and whistles on her trailer to help her out at the next competition.

Danielle stops in Raleigh to visit her friend, RV builder, George Campeau. George installs a couple of new bells and whistles on her trailer to help her out at the next competition. Then, they crawl to Clyde Cooper’s BBQ, a place that’s been around for 80 years. Raleigh is gentrifying and so has Clyde Cooper’s BBQ. When the old building was bought by developers, Randy and Debbie Holt bought the building down the street and re-opened in this new location with a new take on what a BBQ joint should look like. Next, Danielle visits ‘Que, a whole hog BBQ joint owned by South Carolina BBQ legend, Ed Mitchell. Ed’s method may be old school, but the menu and the decor is modern. Next, Danielle explores fusion BBQ at the Bulkogi Korean BBQ truck. Danielle samples some spicy Korean-Mexican dishes like the Bulkogi Korean BBQ Bowl and the Bulkogi taco. Next, Danielle heads to Charlotte, NC to Midwood Smokehouse. They really play with their menu and create fun items like BBQ tacos and pork burnt ends - cubes of smoked pork candied in cola sauce.

F-Ck, That's Delicious: Classics

2:05AM Food MA

While Meyhem roasts a chicken, Mr. Wonderful remembers his travels to Europe and Chicago for some life-changing international hotdogs. He sings in Venice and dines with Mike Ditka.

While Meyhem roasts a chicken, Mr. Wonderful remembers his travels to Europe and Chicago for some life-changing international hotdogs. He sings in Venice and dines with Mike Ditka.

On Country Kitchen

2:30AM Food PG

Derek goes diving for lobsters, and Mark and Derek take a course both cheesemaking and chocolate making. Later, the boys have a heart-to-heart on the calm waters of Kangaroo Valley.

On the coast at Jervis Bay, Derek helps Joel and Adrian to dive for lobsters off the rocks while Mark tends to the fire. In Ulladulla, the boys get a taste for the cheesemaking life with Rosie and Angel, and relax on the picturesque deck with a wine and cheese in hand, soaking up the mid-afternoon sun. Inland at Milton, the boys are put to the task of eating as little produce as possible when chocolate making with Jo and Dan. Mark and Derek indulge in a heart-to-heart kayaking down the Kangaroo Valley River.

Gourmet Farmer Australia

3:00AM Food G

Matthew Evans has been planning to build a commercial kitchen but the cost is prohibitive. Ross tells him about a caravan fitted out with a commercial kitchen for sale.

Matthew Evans has been planning to build a commercial kitchen but the cost is prohibitive. His friend Ross tells him about a caravan fitted out with a commercial kitchen that is for sale on Bruny Island. The mobile kitchen would also be great for Matthew’s other venture; making and selling foods in markets and festivals around Tasmania. Festivale, Tasmania’s biggest food fair, is looming and the caravan would be perfect.

Peter Kuruvita's Coastal Kitchen

3:30AM Food G

The Sunshine Coast is home to an amazing array of indigenous flora and fauna. Peter Kuruvita discovers the secrets of bush tucker and creates dishes inspired by native ingredients.

The Sunshine Coast is home to an amazing array of indigenous flora and fauna, which is being celebrated by local growers and chefs. Peter heads out to discover the secrets of bush tucker and creates dishes inspired by native ingredients.

Donna Hay: Basics To Brilliance

4:00AM Food G

Donna shares her secrets to making the perfect pork belly with the ultimate crackling, together with the lightest and crispiest tempura batter.

Donna shares her secrets to making the perfect pork belly with the ultimate crackling, together with the lightest and crispiest tempura batter and her best-ever recipe for the most amazing chocolate chip cookies.

Come Dine With Me UK

4:30AM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Thursday 11th June

Come Dine With Me UK

5:00AM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

New Scandinavian Cooking

5:30AM Food PG

Andreas visits the small community of Bulandet, a group of wind-blown islands in Western Norway. He goes fishing after saithe, summers most delicious fish.

Andreas visits the small community of Bulandet, a group of wind-blown islands in Western Norway. He goes fishing after saithe, summers most delicious fish. Andreas also gathers kelp, which becomes the base for a tasty stock. On a green pasture he grills some of a juicy and tender beef, from a local farm, a simple yet rich dish served with wild herbs.

The Chefs' Line

6:00AM Food G

Watch sous chef Atar from top Melbourne Indian restaurant, Atta, go up against two passionate home cooks in a bid to make the best Spiced Milk Dessert.

Watch sous chef Atar from top Melbourne Indian restaurant, Atta, go up against two passionate home cooks in a bid to make the best Spiced Milk Dessert. Witness the competition, camaraderie and spectacular skills of these talented cooks and chefs. Who will make it to the end of the chefs’ line?

Sarah Graham Cooks Cape Town

6:30AM Food G

Sarah heads to well-known Cape Malay cuisine exponent Faldela Tolker's home in the Bo-Kaap for a Cape Malay cooking lesson.

Sarah heads to well-known Cape Malay cuisine exponent Faldela Tolker’s home in the Bo-Kaap for a Cape Malay cooking lesson. The Bo-Kaap, which lies on the fringes of Cape Town’s city centre, is full of character and colourful houses, many of which are national monuments and date back to the 1750s.

Pati's Mexican Table

7:00AM Food PG

Pati explores the Yucatan Peninsula, tasting some of the most inventive dishes at the Crab House, like their Alaskan Wontons.

Pati explores the Yucatan Peninsula, tasting some of the most inventive dishes at the Crab House, like their Alaskan Wontons. And experiencing the fusion of traditional Mexican cuisine with an international twist, like Tuna Tartar Kibi and Cold Pork Belly Salad at Casa de Cristian Morales. Back at home she and her sister Alisa are grilling up some summertime specialties: Grilled Shrimp Rolls, Grilled Potato Salad and a Grilled Pineapple dessert. Que Rico.

Carnival Eats

7:30AM Food G

Autumn is in the air at the Circleville Pumpkin Show in Ohio. At the North Carolina State Fair, Noah gets down to business with grits and barbeque.

Autumn is in the air at the Circleville Pumpkin Show in Ohio. At the North Carolina State Fair, Noah gets down to business with grits and barbeque.

Martha Bakes

8:00AM Food G

Green tea is showing up in everything from cocktails to cakes. In this lesson, Martha incorporates this antioxidant-rich ingredient into four remarkable desserts.

Green tea is showing up in everything from cocktails to cakes. In this lesson, Martha incorporates this antioxidant-rich ingredient into four remarkable desserts. Plus, Chickalicious Chef, E.J., joins Martha to make his famous green tea cupcake.

River Cottage Australia

8:30AM Food PG

Paul learns about catching eels from Indigenous local chef Noel Butler and sells his first eggs and veggie boxes into Tilba.

Paul learns about catching eels from Indigenous local chef Noel Butler and sells his first eggs and veggie boxes into Tilba. Months of hard work pay off when Paul turns his own pigs into profit at the Eden Whale festival, but it’s not all smooth-sailing.

Mercurio's Menu

9:30AM Food PG

In this modern day Garden of Eden, Paul discovers the Valley of the Senses and is in sweet-tooth heaven on a raspberry farm.

In this modern day Garden of Eden, Paul discovers the Valley of the Senses and is in sweet-tooth heaven on a raspberry farm.

Nigella Express

10:00AM Food G

Forget the big day. This is a snap of a great meal for those all important days around it. From drinks and nibbles when the guests arrive through to a simple, delicious no effort dinner.

Forget the big day this is a snap of a great meal for those all important days around it. From drinks and nibbles when the guests arrive through to a simple, delicious no effort dinner and fabulous going home gifts. First up, for that inner glow it has to be Nigella's Holiday Hotcake, with lashings of egg nog cream for the grown ups. Doubling up as gifts and get ahead goodies, its sweet spiced peaches and chocolate pistachio fudge. And to get the party started Nigella’s favourite Christmas cocktail frothy snowball with delicious spicy popcorn aplenty, to satisfy even the seasoned nibbler. And to round it all off, a substantial and festive glazed gammon and hearty, roast butternut squash sprinkled with pecans and morsels of blue cheese.

On Country Kitchen

10:30AM Food PG

Derek goes diving for lobsters, and Mark and Derek take a course both cheesemaking and chocolate making. Later, the boys have a heart-to-heart on the calm waters of Kangaroo Valley.

On the coast at Jervis Bay, Derek helps Joel and Adrian to dive for lobsters off the rocks while Mark tends to the fire. In Ulladulla, the boys get a taste for the cheesemaking life with Rosie and Angel, and relax on the picturesque deck with a wine and cheese in hand, soaking up the mid-afternoon sun. Inland at Milton, the boys are put to the task of eating as little produce as possible when chocolate making with Jo and Dan. Mark and Derek indulge in a heart-to-heart kayaking down the Kangaroo Valley River.

Gourmet Farmer Australia

11:00AM Food G

Matthew Evans has been planning to build a commercial kitchen but the cost is prohibitive. Ross tells him about a caravan fitted out with a commercial kitchen for sale.

Matthew Evans has been planning to build a commercial kitchen but the cost is prohibitive. His friend Ross tells him about a caravan fitted out with a commercial kitchen that is for sale on Bruny Island. The mobile kitchen would also be great for Matthew’s other venture; making and selling foods in markets and festivals around Tasmania. Festivale, Tasmania’s biggest food fair, is looming and the caravan would be perfect.

Peter Kuruvita's Coastal Kitchen

11:30AM Food G

The Sunshine Coast is home to an amazing array of indigenous flora and fauna. Peter Kuruvita discovers the secrets of bush tucker and creates dishes inspired by native ingredients.

The Sunshine Coast is home to an amazing array of indigenous flora and fauna, which is being celebrated by local growers and chefs. Peter heads out to discover the secrets of bush tucker and creates dishes inspired by native ingredients.

Donna Hay: Basics To Brilliance

12:00PM Food G

Donna shares her secrets to making the perfect pork belly with the ultimate crackling, together with the lightest and crispiest tempura batter.

Donna shares her secrets to making the perfect pork belly with the ultimate crackling, together with the lightest and crispiest tempura batter and her best-ever recipe for the most amazing chocolate chip cookies.

Come Dine With Me UK

12:30PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

1:00PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Mercurio's Menu

1:30PM Food PG

Filled with historic fishing towns, Paul's in search of local mussels which are also used to create a unique beer plus sashimi that doesn't come any fresher.

Filled with historic fishing towns, Paul’s in search of local mussels which are also used to create a unique beer plus sashimi that doesn’t come any fresher.

New Scandinavian Cooking

2:00PM Food G

Andreas travels by train through different climates and the mountainous heart of Norway, between Bergen and Oslo. He starts to prepare a travellers must, a shrimp sandwich inspired by Western Norway.

Andreas travels by train through different climates and the mountainous heart of Norway, between Bergen and Oslo. He starts to prepare a travellers must, a shrimp sandwich inspired by Western Norway. As Andreas continues his journey inland he stops at Voss, where he makes a herb-stuffed lamb roll that can be served warm or cold. On top of the mountain he goes trout fishing, and cooks the trout in a wooden bucket, and closer to Oslo, Andreas prepares a dessert with tart rhubarb and sweet strawberries, served by the fjord in the capital.

The Chefs' Line

2:30PM Food G

Watch head chef Harry Dhanjal from from top Melbourne Indian restaurant, Atta, go up against this week's final home cook, Smita, in the ultimate David vs Goliath battle.

Watch head chef Harry Dhanjal from from top Melbourne Indian restaurant, Atta, go up against this week’s final home cook, Smita, in the ultimate David vs Goliath battle. Can the passion of a home cook’s Butter Chicken beat a professional chef at the top of his game?

Dead Set On Life

2:55PM Food PG

Growing up as a hardcore kid in Fort Erie, Matty has always heard stories of legendary football pre-game tailgate parties, but has never attended one, until now.

Growing up as a hardcore kid in Fort Erie, Matty has always heard stories of legendary football pre-game tailgate parties, but has never attended one, until now.

Sarah Graham Cooks Cape Town

3:00PM Food G

Sarah and Rob visit their friend Allister Kreft's small wine farm in Elgin. Belfield is one of the smallest commercial wine farms in South Africa and is a family-run affair.

Sarah and Rob visit their friend Allister Kreft’s small wine farm in Elgin. Belfield is one of the smallest commercial wine farms in South Africa and is a family-run affair. Farm fare, lots of good wine, and stories will be the order of the day. Rob actually helped plant the very first vines with Allister back in 2002.

Pati's Mexican Table

3:30PM Food PG

Pati is preparing an epic Thanksgiving meal like no other, because this one has a Yucatecan twist. Trade in your turkey for a citrus brined bird.

Pati is preparing an epic Thanksgiving meal like no other, because this one has a Yucatecan twist. Trade in your turkey for a citrus brined bird, and your boxed stuffing with one made of chorizo, apple and cornbread. Mashed potatoes say hello to a sweet potato and pecan puree, and Brussels sprouts get spiced up with flavors of habaneros and pork belly. With Pati’s family and closest friends around the table, don’t expect there to be any leftovers.

Carnival Eats

4:00PM Food G

Noah Cappe is in the city that never sleeps at the Great American Foodie Fest. Then it's a New England fall classic in Massachusetts.

Noah Cappe is in the city that never sleeps at the Great American Foodie Fest. Then it's a New England fall classic in Massachusetts.

The Cook And The Chef

4:30PM Food G

Bush tucker has come a long way since the 1980s when a few bushfood pioneers discovered that this country is jam packed with fantastic native wild foods.

Bush tucker has come a long way since the 1980s when a few bushfood pioneers discovered that this country is jam packed with fantastic native wild foods. Since then chefs have been experimenting with the bold flavours of Australian bushfoods and our own Australian Native Cuisine is evolving.

The Cook And The Chef

5:00PM Food G

Maggie and Simon show us some home cooked alternatives to the mass produced 'convenience' foods that dominate our supermarket shelves today.

Maggie and Simon show us some home cooked alternatives to the mass produced ‘convenience’ foods that dominate our supermarket shelves today. Not only are they as convenient, but they’re a whole lot tastier and healthy for you too.

Martha Bakes

5:30PM Food G

Martha's favourite desserts have something in common - fruit - nature's sweetest gift. Learn step-by-step how-tos for a souffle with intensely fragrant passion fruit, and rhubarb cobblers.

Martha’s favourite desserts have something in common - fruit - nature’s sweetest gift. Learn step-by-step how-tos for a soufflé with intensely fragrant passion fruit, biscuit-topped raspberry and rhubarb cobblers, and a few other fruity delights.

The Chefs' Line

6:00PM Food G

Head chef Tommy from Mexican restaurant El Publico goes up against this week's best home cook. It's the ultimate David versus Goliath battle. Can the passion of a home cook beat a professional chef?

Head chef Tommy from Mexican restaurant El Publico goes up against this week's best home cook. This is the ultimate David versus Goliath battle. Can the passion of a home cook beat a professional chef?

River Cottage Australia

6:00PM Food PG

After months of training it's time for Digger to shine at a local dog competition. To welcome the start of summer, Paul hosts a cricket match at RCA to celebrate the start of summer.

After months of training it’s time for Digger to shine at a local dog competition. To welcome the start of summer Paul hosts a cricket match at RCA to celebrate the start of summer and share his produce with his friends. And his beloved cow Bessie finally gives birth.

On Country Kitchen

6:30PM Food G

Mark and Derek visit a mushroom farm, help out at a community garden, and get their hands sticky in confectionary making. At Mount Keira lookout, Mark tells Derek the story of the mountain.

Nigella Feasts

7:00PM Food G

Nigella's got company and she's sharing her fool-proof, stress-free recipes for a party. On the menu are a spicy beef chili with a golden crispy cornbread topping.

Nigella Lawson’s got company and she’s sharing her fool-proof, stress-free recipes for a party. On the menu are a bountiful spicy beef chili with a golden crispy cornbread topping served with cool green guacamole and all the sides. The meal is finished off with a scrumptious chocolate cherry trifle.

Jimmy's Australian Food Adventure

7:30PM Food PG

Jimmy Doherty explores how modern chefs are using native ingredients to bring new twists to contemporary Australian cuisine.

Jimmy Doherty explores how modern chefs are using native ingredients to bring new twists to contemporary Australian cuisine. At Reedy Creek Nursery, south east of Adelaide, horticulturalists Mike and Gayle Quamby are pioneering a commercial business growing and selling native plants. Adelaide chef Simon Bryant demonstrates their use in his thoroughly modern dish of 'driveway' pasta. In the Margaret River region of South West Australia, Jimmy meets Aboriginal chef Mark Olive who cooks him up kangaroo tail in a traditional sand oven.

Tom Kerridge's Best Ever Dishes

8:00PM Food PG

Tom creates dishes inspired by some of his favourite takeaway foods. This is the kind of casual grab-and-go food that puts a smile on people's faces.

Tom creates dishes inspired by some of his favourite takeaway foods. This is the kind of casual grab-and-go food that puts a smile on people’s faces. He starts with a puff pastry pizza that saves on making pizza dough and is topped with delicious crispy beef.

Jimmy Shu's Taste of The Territory

8:30PM Food G

Jimmy is in the Darwin CBD, where he takes us into the kitchen of his own award winning restaurant Hanuman, that opened in 1992. Jimmy cooks one of his favourite dishes from his childhood.

Jimmy is in the Darwin CBD, where he takes us into the kitchen of his own award winning restaurant Hanuman, that opened in 1992. Jimmy cooks one of his favourite dishes from his childhood - Chinese roast pork belly with garlic noodles. To end the series Jimmy travels to Nitmiluk National Park (Katherine Gorge), Cicada Lodge, 300km south of Darwin. The Lodge is nestled in natural bush, high above the ancient waterways of the Katherine River system. Cicada Lodge is 100% Indigenous owned by the Jawoyn people.

Gino's Italian Escape

9:00PM Food G

Chef Gino D'Acampo continues his Italian Escape in Naples - the area where he was born. Here, he examines the key foods and ingredients that have made the city famous, namely pizza and coffee.

Chef Gino D’Acampo continues his Italian Escape in Naples - the area where he was born. Here, he examines the key foods and ingredients that have made the city famous, namely pizza and coffee. Gino investigates the Neapolitan food trend of fried pizza - and helps an award-winning chef make this surprisingly tasty street snack.

Come Dine With Me UK

9:30PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

10:00PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

River Cottage Australia

10:30PM Food PG

After months of training it's time for Digger to shine at a local dog competition. To welcome the start of summer, Paul hosts a cricket match at RCA to celebrate the start of summer.

After months of training it’s time for Digger to shine at a local dog competition. To welcome the start of summer Paul hosts a cricket match at RCA to celebrate the start of summer and share his produce with his friends. And his beloved cow Bessie finally gives birth.

The Cook And The Chef

11:30PM Food G

Bush tucker has come a long way since the 1980s when a few bushfood pioneers discovered that this country is jam packed with fantastic native wild foods.

Bush tucker has come a long way since the 1980s when a few bushfood pioneers discovered that this country is jam packed with fantastic native wild foods. Since then chefs have been experimenting with the bold flavours of Australian bushfoods and our own Australian Native Cuisine is evolving.

The Cook And The Chef

12:00AM Food G

Maggie and Simon show us some home cooked alternatives to the mass produced 'convenience' foods that dominate our supermarket shelves today.

Maggie and Simon show us some home cooked alternatives to the mass produced ‘convenience’ foods that dominate our supermarket shelves today. Not only are they as convenient, but they’re a whole lot tastier and healthy for you too.

Martha Bakes

12:30AM Food G

Martha's favourite desserts have something in common - fruit - nature's sweetest gift. Learn step-by-step how-tos for a souffle with intensely fragrant passion fruit, and rhubarb cobblers.

Martha’s favourite desserts have something in common - fruit - nature’s sweetest gift. Learn step-by-step how-tos for a soufflé with intensely fragrant passion fruit, biscuit-topped raspberry and rhubarb cobblers, and a few other fruity delights.

Nigella Feasts

1:00AM Food G

Nigella's got company and she's sharing her fool-proof, stress-free recipes for a party. On the menu are a spicy beef chili with a golden crispy cornbread topping.

Nigella Lawson’s got company and she’s sharing her fool-proof, stress-free recipes for a party. On the menu are a bountiful spicy beef chili with a golden crispy cornbread topping served with cool green guacamole and all the sides. The meal is finished off with a scrumptious chocolate cherry trifle.

BBQ Crawl

1:30AM Food PG

Danielle and Chad are in search of a good time, and they find it in Greenville, SC. To get the day started, they stop in at the Blue Ridge Brewery for BBQ and beer pairing.

Danielle and Chad are in search of a good time, and they find it in Greenville, SC. To get the day started, they stop in at the Blue Ridge Brewery for BBQ and beer pairing. After downing a couple of pints and feasting on grilled venison, it’s time to head outside for their annual Oktoberfest celebration. Danielle and Chad down some german pork and sauerkraut sliders while cheering on in the sidelines of a bratwurst eating contest. Danielle invites Chad to compete with her at the Squealin’ in the Square BBQ competition where Danielle is invited to judge a dessert category.

BBQ Crawl

2:00AM Food PG

Danielle explores the farm-to-table movement in Charleston South Carolina. The Artisan Meat Share is a charcuterie and deli shop that takes leftover cuts of meat and cures them to be sold.

Danielle explores the farm-to-table movement in Charleston South Carolina. The Artisan Meat Share is a charcuterie and deli shop that takes leftover cuts of meat and cures them to be sold rather than wasted. They work with local farmers in the area that are producing heritage breed hogs. Danielle visits the Keegan of Filion farm where Craig sources all of his meats for the Artisan Meat Share. She learns about animal husbandry, cuddles baby Tamworth hogs and takes a ride around the acreage in a “Gator.” Next, Danielle explores Gullah cuisine, one of the oldest styles of cooking in the Lowcountry. Chef Charlotte Jenkins teaches Danielle how to make her signature Gullah rice and shrimp dish. It’s not BBQ, but it’s definitely southern. Afterwards, Charlotte takes Danielle to the gorgeous Boone Hall Plantation where they shop at a farmer’s market and explore what’s growing in the fields next to it.

Jimmy's Australian Food Adventure

2:30AM Food PG

Jimmy Doherty explores how modern chefs are using native ingredients to bring new twists to contemporary Australian cuisine.

Jimmy Doherty explores how modern chefs are using native ingredients to bring new twists to contemporary Australian cuisine. At Reedy Creek Nursery, south east of Adelaide, horticulturalists Mike and Gayle Quamby are pioneering a commercial business growing and selling native plants. Adelaide chef Simon Bryant demonstrates their use in his thoroughly modern dish of 'driveway' pasta. In the Margaret River region of South West Australia, Jimmy meets Aboriginal chef Mark Olive who cooks him up kangaroo tail in a traditional sand oven.

Tom Kerridge's Best Ever Dishes

3:00AM Food PG

Tom creates dishes inspired by some of his favourite takeaway foods. This is the kind of casual grab-and-go food that puts a smile on people's faces.

Tom creates dishes inspired by some of his favourite takeaway foods. This is the kind of casual grab-and-go food that puts a smile on people’s faces. He starts with a puff pastry pizza that saves on making pizza dough and is topped with delicious crispy beef.

Jimmy Shu's Taste of The Territory

3:30AM Food G

Jimmy is in the Darwin CBD, where he takes us into the kitchen of his own award winning restaurant Hanuman, that opened in 1992. Jimmy cooks one of his favourite dishes from his childhood.

Jimmy is in the Darwin CBD, where he takes us into the kitchen of his own award winning restaurant Hanuman, that opened in 1992. Jimmy cooks one of his favourite dishes from his childhood - Chinese roast pork belly with garlic noodles. To end the series Jimmy travels to Nitmiluk National Park (Katherine Gorge), Cicada Lodge, 300km south of Darwin. The Lodge is nestled in natural bush, high above the ancient waterways of the Katherine River system. Cicada Lodge is 100% Indigenous owned by the Jawoyn people.

Gino's Italian Escape

4:00AM Food G

Chef Gino D'Acampo continues his Italian Escape in Naples - the area where he was born. Here, he examines the key foods and ingredients that have made the city famous, namely pizza and coffee.

Chef Gino D’Acampo continues his Italian Escape in Naples - the area where he was born. Here, he examines the key foods and ingredients that have made the city famous, namely pizza and coffee. Gino investigates the Neapolitan food trend of fried pizza - and helps an award-winning chef make this surprisingly tasty street snack.

Come Dine With Me UK

4:30AM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Rachel Khoo's Kitchen Notebook Bitesize

4:45AM Food G

Passionate food writer Rachel Khoo uncovers Melbourne and the wider state of Victoria's culinary wonders for the world to see.

Passionate food creator and writer, Rachel Khoo, uncovers Melbourne and the wider state of Victoria’s culinary wonders for the world to see.

Rachel Khoo's Kitchen Notebook Bitesize

4:55AM Food G

Passionate food writer Rachel Khoo uncovers Melbourne and the wider state of Victoria's culinary wonders for the world to see.

Passionate food creator and writer, Rachel Khoo, uncovers Melbourne and the wider state of Victoria’s culinary wonders for the world to see.

Friday 12th June

Come Dine With Me UK

5:00AM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

New Scandinavian Cooking

5:30AM Food G

Andreas travels by train through different climates and the mountainous heart of Norway, between Bergen and Oslo. He starts to prepare a travellers must, a shrimp sandwich inspired by Western Norway.

Andreas travels by train through different climates and the mountainous heart of Norway, between Bergen and Oslo. He starts to prepare a travellers must, a shrimp sandwich inspired by Western Norway. As Andreas continues his journey inland he stops at Voss, where he makes a herb-stuffed lamb roll that can be served warm or cold. On top of the mountain he goes trout fishing, and cooks the trout in a wooden bucket, and closer to Oslo, Andreas prepares a dessert with tart rhubarb and sweet strawberries, served by the fjord in the capital.

The Chefs' Line

6:00AM Food G

Watch head chef Harry Dhanjal from from top Melbourne Indian restaurant, Atta, go up against this week's final home cook, Smita, in the ultimate David vs Goliath battle.

Watch head chef Harry Dhanjal from from top Melbourne Indian restaurant, Atta, go up against this week’s final home cook, Smita, in the ultimate David vs Goliath battle. Can the passion of a home cook’s Butter Chicken beat a professional chef at the top of his game?

Sarah Graham Cooks Cape Town

6:30AM Food G

Sarah and Rob visit their friend Allister Kreft's small wine farm in Elgin. Belfield is one of the smallest commercial wine farms in South Africa and is a family-run affair.

Sarah and Rob visit their friend Allister Kreft’s small wine farm in Elgin. Belfield is one of the smallest commercial wine farms in South Africa and is a family-run affair. Farm fare, lots of good wine, and stories will be the order of the day. Rob actually helped plant the very first vines with Allister back in 2002.

Pati's Mexican Table

7:00AM Food PG

Pati is preparing an epic Thanksgiving meal like no other, because this one has a Yucatecan twist. Trade in your turkey for a citrus brined bird.

Pati is preparing an epic Thanksgiving meal like no other, because this one has a Yucatecan twist. Trade in your turkey for a citrus brined bird, and your boxed stuffing with one made of chorizo, apple and cornbread. Mashed potatoes say hello to a sweet potato and pecan puree, and Brussels sprouts get spiced up with flavors of habaneros and pork belly. With Pati’s family and closest friends around the table, don’t expect there to be any leftovers.

Carnival Eats

7:30AM Food G

Noah Cappe is in the city that never sleeps at the Great American Foodie Fest. Then it's a New England fall classic in Massachusetts.

Noah Cappe is in the city that never sleeps at the Great American Foodie Fest. Then it's a New England fall classic in Massachusetts.

Martha Bakes

8:00AM Food G

Martha's favourite desserts have something in common - fruit - nature's sweetest gift. Learn step-by-step how-tos for a souffle with intensely fragrant passion fruit, and rhubarb cobblers.

Martha’s favourite desserts have something in common - fruit - nature’s sweetest gift. Learn step-by-step how-tos for a soufflé with intensely fragrant passion fruit, biscuit-topped raspberry and rhubarb cobblers, and a few other fruity delights.

River Cottage Australia

8:30AM Food PG

After months of training it's time for Digger to shine at a local dog competition. To welcome the start of summer, Paul hosts a cricket match at RCA to celebrate the start of summer.

After months of training it’s time for Digger to shine at a local dog competition. To welcome the start of summer Paul hosts a cricket match at RCA to celebrate the start of summer and share his produce with his friends. And his beloved cow Bessie finally gives birth.

Mercurio's Menu

9:30AM Food PG

Filled with historic fishing towns, Paul's in search of local mussels which are also used to create a unique beer plus sashimi that doesn't come any fresher.

Filled with historic fishing towns, Paul’s in search of local mussels which are also used to create a unique beer plus sashimi that doesn’t come any fresher.

Nigella Feasts

10:00AM Food G

Nigella's got company and she's sharing her fool-proof, stress-free recipes for a party. On the menu are a spicy beef chili with a golden crispy cornbread topping.

Nigella Lawson’s got company and she’s sharing her fool-proof, stress-free recipes for a party. On the menu are a bountiful spicy beef chili with a golden crispy cornbread topping served with cool green guacamole and all the sides. The meal is finished off with a scrumptious chocolate cherry trifle.

Jimmy's Australian Food Adventure

10:30AM Food PG

Jimmy Doherty explores how modern chefs are using native ingredients to bring new twists to contemporary Australian cuisine.

Jimmy Doherty explores how modern chefs are using native ingredients to bring new twists to contemporary Australian cuisine. At Reedy Creek Nursery, south east of Adelaide, horticulturalists Mike and Gayle Quamby are pioneering a commercial business growing and selling native plants. Adelaide chef Simon Bryant demonstrates their use in his thoroughly modern dish of 'driveway' pasta. In the Margaret River region of South West Australia, Jimmy meets Aboriginal chef Mark Olive who cooks him up kangaroo tail in a traditional sand oven.

Tom Kerridge's Best Ever Dishes

11:00AM Food PG

Tom creates dishes inspired by some of his favourite takeaway foods. This is the kind of casual grab-and-go food that puts a smile on people's faces.

Tom creates dishes inspired by some of his favourite takeaway foods. This is the kind of casual grab-and-go food that puts a smile on people’s faces. He starts with a puff pastry pizza that saves on making pizza dough and is topped with delicious crispy beef.

Jimmy Shu's Taste of The Territory

11:30AM Food G

Jimmy is in the Darwin CBD, where he takes us into the kitchen of his own award winning restaurant Hanuman, that opened in 1992. Jimmy cooks one of his favourite dishes from his childhood.

Jimmy is in the Darwin CBD, where he takes us into the kitchen of his own award winning restaurant Hanuman, that opened in 1992. Jimmy cooks one of his favourite dishes from his childhood - Chinese roast pork belly with garlic noodles. To end the series Jimmy travels to Nitmiluk National Park (Katherine Gorge), Cicada Lodge, 300km south of Darwin. The Lodge is nestled in natural bush, high above the ancient waterways of the Katherine River system. Cicada Lodge is 100% Indigenous owned by the Jawoyn people.

Gino's Italian Escape

12:00PM Food G

Chef Gino D'Acampo continues his Italian Escape in Naples - the area where he was born. Here, he examines the key foods and ingredients that have made the city famous, namely pizza and coffee.

Chef Gino D’Acampo continues his Italian Escape in Naples - the area where he was born. Here, he examines the key foods and ingredients that have made the city famous, namely pizza and coffee. Gino investigates the Neapolitan food trend of fried pizza - and helps an award-winning chef make this surprisingly tasty street snack.

Come Dine With Me UK

12:30PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

1:00PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Mercurio's Menu

1:30PM Food PG

Paul leads a gourmet tour of discovery in one of the world's iconic cities, Sydney. With its lively fresh produce markets and colourful food stores, Paul's preparing the ultimate al-fresco menu.

Paul leads a gourmet tour of discovery in one of the world’s iconic cities, Sydney. With its lively fresh produce markets and colourful food stores, Paul’s preparing the ultimate al-fresco menu.

New Scandinavian Cooking

2:00PM Food G

As Andreas travels through Norway's biggest national park, he investigates traditional recipes that are deceptively similar to classic Mexican, Italian and American dishes, and just as tasty.

Is the taco originally from Norway? And gnocchi? How about pancakes? As Andreas travels through Norway’s biggest national park and the beautiful Gudbrand’s valley in Western Norway he investigates traditional recipes that are deceptively similar to classic Mexican, Italian and American dishes, and just as tasty.

The Chefs' Line

2:30PM Food G

Judge Melissa Leong takes us inside the kitchen of top Indian restaurant Atta. Melissa and the chefs' line will reminisce about the week and delve into some delicious new dishes prepared by the line.

Judge Melissa Leong takes us inside the kitchen of top Indian restaurant Atta. Melissa and the chefs’ line will reminisce about the week and delve into some delicious new dishes prepared by the line; Murgh Tikka, Sikandari Raan, Jhinga Coco and Garlic Naan, and Achari Machi.

Sarah Graham Cooks Cape Town

3:00PM Food G

Sarah visits Moyo, a popular African Cuisine experience at Spier Wine Farm near Stellenbosch. Sarah shares some of her own recipes and learns to make two of the signature Moyo dishes.

Sarah visits Moyo, a popular African Cuisine experience at Spier Wine Farm near Stellenbosch. Surrounded by oak trees and magnificent mountains, Moyo at Spier is well-known for cuisine featuring culinary influences from the rest of the continent. Sarah shares some of her own recipes and learns to make two of the signature Moyo dishes.

Pati's Mexican Table

3:30PM Food PG

Pati's eldest son, Alan, is heading off to college. Pati wants to make sure he's well prepared with some basic cooking techniques since mum won't be doing the cooking at school.

Pati’s eldest son, Alan, is heading off to college. Pati wants to make sure he’s well prepared with some basic cooking techniques since mum won’t be doing the cooking at school. First, Pati makes the best ever no-bake Mexican chocolate pie she knows her son will love. Then they head out to the grocery store, so Pati can teach Alan some essential shopping know-how. Back at home, they’ll whip together a super simple dinner that is sure to impress, a prefect steak along with loaded baked potatoes with a Mexican twist and some quick charred green beans with a kick.

Carnival Eats

4:00PM Food PG

It's party time as Noah visits the world of the Wayne County Fair and then heads to the Lane County Fair in Oregon, the beaver state, for some dam fine coffee.

It’s party time as Noah visits the world of the Wayne County Fair and then heads to the Lane County Fair in Oregon, the beaver state, for some dam fine coffee.

The Cook And The Chef

4:30PM Food G

Simon is a big fan of Gordon Ramsay, one of the UK's most notorious celebrity chefs, so decides to cook a timbale recipe of Gordon's - with the added touch of some delicious South Australian mullet.

Simon is a big fan of Gordon Ramsay, one of the UK’s most notorious celebrity chefs, so decides to cook a timbale recipe of Gordon’s - with the added touch of some delicious South Australian mullet.

The Cook And The Chef

5:00PM Food G

Maggie and Simon tip their hats to the magical Mediterranean flavours of Lebanese cuisine. Pomegranate, lemon juice, pine nuts, olives and walnuts are just some of the fresh ingredients employed.

Maggie and Simon tip their hats to the magical Mediterranean flavours of Lebanese cuisine. Pomegranate, lemon juice, pine nuts, olives and walnuts are just some of the fresh ingredients employed to embrace the food and the shared style of dining typical of Lebanese culture.

Martha Bakes

5:30PM Food G

Fruit has more delicious potential when made into a rich luscious curd. So watch step-by-step how-tos and learn to make three fruit curds.

Fruit has more delicious potential when made into a rich luscious curd. So watch step-by-step how-tos and learn to make three fruit curds. From tarts to cupcakes, Martha has the tips to use them in new creative ways.

The Chefs' Line

6:00PM Food G

Celebrate the fun of Mexican cuisine as Maeve O'Meara takes us inside the kitchen of el Publico. There's more to Mexican than tacos, including a dish that uses Australian Green Ants - the tuna tostada

Celebrate the fun of Mexican cuisine as Maeve O'Meara takes us inside the kitchen of el Publico. Maeve and the chefs' line reminisce about the week and delve into delicious new dishes. There's more to Mexican than tacos, including a dish that uses Australian Green Ants - the tuna tostada. Delight in Carnitas de Lechon or suckling pig and a super Vanilla Flan.

River Cottage Australia

6:00PM Food PG

In the last year Paul's family has grown, so he employs a local, Harrison, as his part-time farm hand. With the fencing an on-going issue, he finds a way to change the face and shape of the farm.

In the last year Paul's family has grown, so he employs a local, Harrison, as his part-time farm hand. With the fencing an on-going issue, he finds a way to change the face and shape of the farm. Paul has grand plans to take his food message on the road with a retrofitted Food Van, but has he bitten off more than he can chew?

On Country Kitchen

6:30PM Food G

Mark and Derek host a dinner party at Silos Estate to thank everyone. They visit a cattle farm and collect native berries and bimbalas with Noel Butler.

Nigella Feasts

7:00PM Food G

It's the weekend and for Nigella Lawson that means time for family feasting, leisurely baking, and cooking with the kids. She starts with a lunch that everyone loves.

It’s the weekend and for Nigella Lawson that means time for family feasting, leisurely baking, and cooking with the kids. She starts with a lunch that everyone loves - a chicken and sausage bake served with crispy rosemary roast potatoes and French-style petit pois. To top it all off, Nigella shows us how to make a chocolate honey bee cake.

Paul Hollywood's Pies And Puds

7:30PM Food G

Paul Hollywood celebrates the best of hearty British pies and puds with Michelin Starred Chef Glynn Purnell.

Paul Hollywood celebrates the best of hearty British pies and puds with Michelin Starred Chef Glynn Purnell who leaves fancy fine dining aside to celebrate the chicken curry pies he loves from his Saturday football matches. Paul is also a guest of Lord Hopetoun on his Scottish Estate and uncovers the seasonal secrets of game pie, before updating the 70s classic arctic roll.

Rick Stein's India

8:30PM 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.

Come Dine With Me UK

9:35PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

10:05PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

River Cottage Australia

10:35PM Food PG

In the last year Paul's family has grown, so he employs a local, Harrison, as his part-time farm hand. With the fencing an on-going issue, he finds a way to change the face and shape of the farm.

In the last year Paul's family has grown, so he employs a local, Harrison, as his part-time farm hand. With the fencing an on-going issue, he finds a way to change the face and shape of the farm. Paul has grand plans to take his food message on the road with a retrofitted Food Van, but has he bitten off more than he can chew?

The Cook And The Chef

11:30PM Food G

Simon is a big fan of Gordon Ramsay, one of the UK's most notorious celebrity chefs, so decides to cook a timbale recipe of Gordon's - with the added touch of some delicious South Australian mullet.

Simon is a big fan of Gordon Ramsay, one of the UK’s most notorious celebrity chefs, so decides to cook a timbale recipe of Gordon’s - with the added touch of some delicious South Australian mullet.

The Cook And The Chef

12:00AM Food G

Maggie and Simon tip their hats to the magical Mediterranean flavours of Lebanese cuisine. Pomegranate, lemon juice, pine nuts, olives and walnuts are just some of the fresh ingredients employed.

Maggie and Simon tip their hats to the magical Mediterranean flavours of Lebanese cuisine. Pomegranate, lemon juice, pine nuts, olives and walnuts are just some of the fresh ingredients employed to embrace the food and the shared style of dining typical of Lebanese culture.

Martha Bakes

12:30AM Food G

Fruit has more delicious potential when made into a rich luscious curd. So watch step-by-step how-tos and learn to make three fruit curds.

Fruit has more delicious potential when made into a rich luscious curd. So watch step-by-step how-tos and learn to make three fruit curds. From tarts to cupcakes, Martha has the tips to use them in new creative ways.

Nigella Feasts

1:00AM Food G

It's the weekend and for Nigella Lawson that means time for family feasting, leisurely baking, and cooking with the kids. She starts with a lunch that everyone loves.

It’s the weekend and for Nigella Lawson that means time for family feasting, leisurely baking, and cooking with the kids. She starts with a lunch that everyone loves - a chicken and sausage bake served with crispy rosemary roast potatoes and French-style petit pois. To top it all off, Nigella shows us how to make a chocolate honey bee cake.

BBQ Crawl

1:30AM Food PG

Danielle flies to Vegas in preparation for the World Food Championships, a contest she's never competed in before. Before the contest, Danielle explores the BBQ scene in Vegas.

Danielle flies to Vegas in preparation for the World Food Championships, a contest she’s never competed in before. Before the contest, Danielle explores the BBQ scene in Vegas, on and off the famous strip. Her first stop is Echo & Rig, a fine dining restaurant with a full scale meat market. Danielle gets the honour of picking out a delicious tomahawk steak and having it prepared for her along with some playful sides. Next, Danielle visits Rollin’ Smoke BBQ, a family-owned joint known for their southern smoked meatloaf stuffed with juicy brisket and pulled pork. Lastly, Danielle’s team arrives and they get a little bonding time together at a shooting range.

BBQ Crawl

2:00AM Food PG

Danielle and her BBQ team visit John Mull's Roadkill Grill, a roadside BBQ restaurant with serious history in Nevada.

Danielle and her BBQ team visit John Mull’s Roadkill Grill, a roadside BBQ restaurant with serious history in Nevada. The owner is the fourth generation to butcher and BBQ meats at the family restaurant. They chow down on a feast of BBQ meats to celebrate their time together. The World Food Championships has arrived. Team Diva Q operate like a finely tuned machine. This is a high profile contest where BBQ is only one category of many. If Danielle wins, she goes on to compete against high-end chefs and restaurateurs - a very different playing field.

Paul Hollywood's Pies And Puds

2:30AM Food G

Paul Hollywood celebrates the best of hearty British pies and puds with Michelin Starred Chef Glynn Purnell.

Paul Hollywood celebrates the best of hearty British pies and puds with Michelin Starred Chef Glynn Purnell who leaves fancy fine dining aside to celebrate the chicken curry pies he loves from his Saturday football matches. Paul is also a guest of Lord Hopetoun on his Scottish Estate and uncovers the seasonal secrets of game pie, before updating the 70s classic arctic roll.

Rick Stein's India

3:30AM 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.

Come Dine With Me UK

4:30AM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Saturday 13th June

Come Dine With Me UK

5:00AM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

New Scandinavian Cooking

5:30AM Food G

As Andreas travels through Norway's biggest national park, he investigates traditional recipes that are deceptively similar to classic Mexican, Italian and American dishes, and just as tasty.

Is the taco originally from Norway? And gnocchi? How about pancakes? As Andreas travels through Norway’s biggest national park and the beautiful Gudbrand’s valley in Western Norway he investigates traditional recipes that are deceptively similar to classic Mexican, Italian and American dishes, and just as tasty.

The Chefs' Line

6:00AM Food G

Judge Melissa Leong takes us inside the kitchen of top Indian restaurant Atta. Melissa and the chefs' line will reminisce about the week and delve into some delicious new dishes prepared by the line.

Judge Melissa Leong takes us inside the kitchen of top Indian restaurant Atta. Melissa and the chefs’ line will reminisce about the week and delve into some delicious new dishes prepared by the line; Murgh Tikka, Sikandari Raan, Jhinga Coco and Garlic Naan, and Achari Machi.

Sarah Graham Cooks Cape Town

6:30AM Food G

Sarah visits Moyo, a popular African Cuisine experience at Spier Wine Farm near Stellenbosch. Sarah shares some of her own recipes and learns to make two of the signature Moyo dishes.

Sarah visits Moyo, a popular African Cuisine experience at Spier Wine Farm near Stellenbosch. Surrounded by oak trees and magnificent mountains, Moyo at Spier is well-known for cuisine featuring culinary influences from the rest of the continent. Sarah shares some of her own recipes and learns to make two of the signature Moyo dishes.

Chef Exchange

7:00AM Food G

In South Australia, Qu joins Jock in a journey across some iconic South Australian locations, including the Adelaide Central Market to explore the heart of fresh food in Adelaide.

In South Australia, Qu joins Jock in a journey across some iconic South Australian locations, including the Adelaide Central Market to explore the heart of fresh food in Adelaide, and then onto the Barossa Valley to sample some incredible aged port.

Chef Exchange

7:30AM Food G

Jock takes Qu on a tour of Adelaide and the different food precincts of the city before finishing at his own restaurant, located in the middle of the eclectic Rundle Street.

Jock takes Qu on a tour of Adelaide and the different food precincts of the city before finishing at his own restaurant, located in the middle of the eclectic Rundle Street. Qu is invited to cook something in Jock’s own restaurant kitchen and without the familiarity of his usual kitchen and utensils, this proves a challenge.

Martha Bakes

8:00AM Food G

Fruit has more delicious potential when made into a rich luscious curd. So watch step-by-step how-tos and learn to make three fruit curds.

Fruit has more delicious potential when made into a rich luscious curd. So watch step-by-step how-tos and learn to make three fruit curds. From tarts to cupcakes, Martha has the tips to use them in new creative ways.

River Cottage Australia

8:30AM Food PG

In the last year Paul's family has grown, so he employs a local, Harrison, as his part-time farm hand. With the fencing an on-going issue, he finds a way to change the face and shape of the farm.

In the last year Paul's family has grown, so he employs a local, Harrison, as his part-time farm hand. With the fencing an on-going issue, he finds a way to change the face and shape of the farm. Paul has grand plans to take his food message on the road with a retrofitted Food Van, but has he bitten off more than he can chew?

Chef Exchange

9:30AM Food G

Qu spends some time with a Chinese chef in Adelaide who shares first-hand knowledge of the diversity of Australian cuisine; including a historic love of authentic Chinese cuisine.

Qu spends some time with a Chinese chef in Adelaide who shares first-hand knowledge of the diversity of Australian cuisine; including a historic love of authentic Chinese cuisine. In Port Lincoln, Qu is introduced to the quality and freshness of Australian produce.

Chef Exchange

10:00AM Food PG

Qu shares some common Qingdao comfort food with Jock before heading out to some historical locations in Shandong to share the deep connection of family and food in Chinese culture.

Qu shares some common Qingdao comfort food with Jock before heading out to some historical locations in Shandong to share the deep connection of family and food in Chinese culture. Qu touches on the influences of Taoism and other religious and philosophical beliefs on Chinese cuisine and the importance of balance and wellness.

Paul Hollywood's Pies And Puds

10:30AM Food G

Paul Hollywood celebrates the best of hearty British pies and puds with Michelin Starred Chef Glynn Purnell.

Paul Hollywood celebrates the best of hearty British pies and puds with Michelin Starred Chef Glynn Purnell who leaves fancy fine dining aside to celebrate the chicken curry pies he loves from his Saturday football matches. Paul is also a guest of Lord Hopetoun on his Scottish Estate and uncovers the seasonal secrets of game pie, before updating the 70s classic arctic roll.

Rick Stein's India

11:30AM 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.

Come Dine With Me UK

12:35PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Come Dine With Me UK

1:05PM Food PG

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Every week five strangers take it in turns to throw a dinner party. The guests are secretly scoring the host and at the end of the week the top-scoring host wins a cash prize of one thousand pounds.

Martha Bakes

1:30PM Food G

Fruit has more delicious potential when made into a rich luscious curd. So watch step-by-step how-tos and learn to make three fruit curds.

Fruit has more delicious potential when made into a rich luscious curd. So watch step-by-step how-tos and learn to make three fruit curds. From tarts to cupcakes, Martha has the tips to use them in new creative ways.

Saturday Kitchen

2:00PM Food PG

British chef and television food presenter Matt Tebbutt takes command of the kitchen this week with the help from Michelin chef Galton Blackiston and New Zealand celebrity cook Annabel Langbein.

British chef and television food presenter Matt Tebbutt takes command of Saturday Kitchen this week with the help from Michelin starred chef Galton Blackiston and New Zealand celebrity cook, food writer and publisher Annabel Langbein. Making the chefs sweat this week is British journalist, food critic and British Masterchef star, Jay Rayner, as he scrupulously watches them prepare the heaven or hell challenge. Will it be his idea of food heaven, Lamb breast with vegetables and egg vinaigrette? Or will he get his food hell, spiced monkfish tail with pickled beetroot and lemon and herb quinoa?

Secret Meat Business

3:00PM Food G

Adrian creates a fantastic Turkish chicken dish, fresh and juicy. Complete with homemade flat bread, it's a dinner party delight.

Adrian creates a fantastic Turkish chicken dish, fresh and juicy. Complete with homemade flat bread, it’s a dinner party delight.

Ask The Butcher

3:30PM Food G

Anthony Puharich knows meat. He'll take you behind the farm gate, into the deep freezer and on to the hot grill to learn everything about meat. No steak will be left unturned.

Anthony Puharich knows meat. He'll take you behind the farm gate, into the deep freezer and on to the hot grill to learn everything about meat. No steak will be left unturned.

The Cook And The Chef

4:00PM Food G

This episode is all about presentation. Even though Maggie likes to tease Simon about the 'chef-y' look of his dishes, she really does agree that we eat with our eyes as well as our taste buds.

This episode is all about presentation. Even though Maggie likes to tease Simon about the ‘chef-y’ look of his dishes, she really does agree that we eat with our eyes as well as our taste buds.

The Cook And The Chef

4:30PM Food G

Simon is after the right fish and ventures to the mouth of the Murray to find out why one of his favourite fish, the Coorong Mullet, has such a great flavour.

Simon is after the right fish and ventures to the mouth of the Murray to find out why one of his favourite fish, the Coorong Mullet, has such a great flavour. While he grills his mullet, Maggie demonstrates why Yellow Fin tuna is the right fish for her simple, mouth watering confit.

Great British Food Revival

4:30PM Food G

Angela Harnett champions ale's revival, while Michael Caines celebrates the charms of the hardworking British carrot, and proves that it can be much more than just a side dish.

Only 15 percent of beer sold in pubs is real ale, so Angela Harnett champions ale's revival by challenging a group of people to get rid of their prejudices and swap wine for ale. Angela also discovers that women, or alewives, were the original brewers of ale. Meanwhile, Michelin-starred Michael Caines celebrates the charms of the hardworking British carrot and proves that it can be much more than just a side dish. Michael searches out some glorious heritage varieties and finds out how carrots helped to win a world war. In the Revival kitchen, he makes the carrot the star of the show in three mouthwatering dishes.

The Cook And The Chef

5:00PM Food G

Simon and Maggie paint the town red (and a range of other colours) when they celebrate a backyard fruit that's become a foundation stone of so much cooking - the glorious and gorgeous tomato.

Simon and Maggie paint the town red (and a range of other colours) when they celebrate a backyard fruit that's become a foundation stone of so much cooking - the glorious and gorgeous tomato - with innovative recipes that are as fresh and simple as they are scrumptious on the tongue and easy on the eye.

Freddie Fries Down Under

5:30PM Food PG

Freddie Flintoff and his friend, writer Rob Penn, hit the Australian road for the last time as they head to Cairns. Freddie serves up a final feast that they'll never forget - a bug banquet.

Freddie Flintoff and his friend, writer Rob Penn, hit the Australian road for the last time as they head to Cairns. With a hurricane threatening to rain on their parade, the boys get stuck by competing against a champion white water rafter at one of the best extreme sports sites in the world. They visit Australia’s greatest natural wonder, the Great Barrier Reef. But Fred is left less than impressed and not even a glamorous helicopter ride back to shore can cheer him up - especially as the storm sets in and it's a very bumpy ride. Fred milks one of the world's deadliest creatures and torments Rob with another - the box jellyfish. To finish their trip they camp out overnight in the oldest rainforest on the planet, Daintree National Park. But Freddie can't help but go out with a bang, as he serves up a final feast that they'll never forget - a bug banquet.

Lyndey Milan's Taste Of Ireland

6:30PM Food G

In Waterford, Lyndey starts by sampling the unique and fabulous food of a local grower's market. A visit to the Waterford crystal factory leads Lyndey to harbor town Dungarvan.

In Waterford, Lyndey starts by sampling the unique and fabulous food of a local grower’s market. A visit to the Waterford crystal factory leads Lyndey to harbor town Dungarvan for a magnificent dessert with famed Irish chef Paul Flynn.

Lyndey Milan's Taste Of Ireland

7:00PM Food G

In County Galway, Lyndey joins walking historian Tony Kirby to learn the history of Famine Road before cooking a restorative Irish goat stew.

In County Galway, Lyndey joins walking historian Tony Kirby to learn the history of Famine Road before cooking a restorative Irish goat stew. She peeks into the kitchen of Irish chef of the Year, Mickael Viljanen, and then onto Moran’s restaurant for wild oyster and seafood chowder.

Cook Like an Italian with Silvia Colloca

7:30PM Food G

Nothing Silvia makes will be measured or mixed with kitchen appliances, it's all hands on, starting with delicious mini pizzas made from leftover bread, and a delicate prawn and lemon risotto.

For Italian home cooks, recipes have never been as important to them in the kitchen as their instincts senses. Nothing Silvia makes will be measured or mixed with kitchen appliances, it's all hands on. Starting with delicious mini pizzas made from leftover bread, and a delicate prawn and lemon risotto, she finisehs with her mothers foolproof yoghurt and berry loaf. Trust your hands and eyes, and these dishes will never fail.

Poh & Co.

8:00PM Food PG

Poh goes fishing with Andre and cooks up a magnificent seafood salad from freshly caught squid and home grown veggies. Then she learns the secrets of Asam Laksa.

Jono calls on neighbour Antony to help him convert a bunch of old windows into a funky glass house. Poh offers creative advice that only drives the boys crazy, so she cooks them lunch and leaves to go fishing with Andre. Seasickness takes hold, but Poh makes it to a beach and cooks up a magnificent seafood salad from freshly caught squid and home grown veggies. Then it’s over to mum’s house to learn the secrets of Christina’s famous Asam Laksa.

Kylie Kwong: Heart And Soul

8:30PM Food G

Kylie is inspired by her Shanghai travels to cook some family favourites but when her mum comes round it's clear she has her own way of doing things.

Kylie is inspired by her Shanghai travels to cook some family favourites but when her mum comes round it’s clear she has her own way of doing things.

Kylie Kwong: My China

9:00PM Food G

Kylie returns to her great grandfather's ancestral home in Toishan village, Guangdong province.

Kylie returns to her great grandfather's ancestral home in Toishan village, Guangdong province. This is the south of China, the region of plenty, and roots for many of the Chinese of Australia, Canada and USA. As she helps to prepare a typical family meal, Kylie begins to wonder how much of her culinary traditions really spring from this small Cantonese village.

Two Greedy Italians... Still Hungry

9:30PM Food G

Chefs Antonio Carluccio and Gennaro Contaldo return to Italy to discover how the country's food and culture have changed since they left more than 40 years ago.

In the first episode, Antonio and Gennaro revisit the food of their Italian childhood as they recall just how healthy and delicious children's food can be. Antonio divulges the secret of his silver service hot packed school lunches, while Gennaro shares the childhood mystery of the ritual pig kill.

Destination Flavour Down Under

10:35PM Food G

Back in his home state of South Australia, Adam revisits the Eyre Peninsular where he spent many summer holidays of his youth.

Back in his home state of South Australia, Adam revisits the Eyre Peninsular where he spent many summer holidays of his youth. Starting in the southern Flinders Ranges, he makes his way south from Port Augusta towards Port Lincoln, stopping in at his father’s old hometown of Whyalla for a trip down memory lane. He catches up with Coffin Bay oyster farmer Lester Marshall, and local fisherman Neil Evans. After reeling in the famed King George whiting, he takes his catch inland to the snow-white landscape of a salt lake where he cooks up his version of classic fish and chips using King George whiting.

Comfort Eating

11:05PM Food G

Nick attempts to get as far away from his ex as possible by house hunting in Peckham, where he stops off with his estate agent at bao bun eatery, the aptly named Mr Bao.

Nick attempts to get as far away from his ex as possible by house hunting in Peckham, where he stops off with his estate agent at bao bun eatery, the aptly named Mr Bao, followed by tapas at the aptly named Miss Tapas. Nick rounds off his day by popping in unannounced at his Uncle co-star Daisy Haggard.s house to help spice up her day and crumble she's making.

Freddie Fries Down Under

11:35PM Food PG

Freddie Flintoff and his friend, writer Rob Penn, hit the Australian road for the last time as they head to Cairns. Freddie serves up a final feast that they'll never forget - a bug banquet.

Freddie Flintoff and his friend, writer Rob Penn, hit the Australian road for the last time as they head to Cairns. With a hurricane threatening to rain on their parade, the boys get stuck by competing against a champion white water rafter at one of the best extreme sports sites in the world. They visit Australia’s greatest natural wonder, the Great Barrier Reef. But Fred is left less than impressed and not even a glamorous helicopter ride back to shore can cheer him up - especially as the storm sets in and it's a very bumpy ride. Fred milks one of the world's deadliest creatures and torments Rob with another - the box jellyfish. To finish their trip they camp out overnight in the oldest rainforest on the planet, Daintree National Park. But Freddie can't help but go out with a bang, as he serves up a final feast that they'll never forget - a bug banquet.

Lyndey Milan's Taste Of Ireland

12:30AM Food G

In Waterford, Lyndey starts by sampling the unique and fabulous food of a local grower's market. A visit to the Waterford crystal factory leads Lyndey to harbor town Dungarvan.

In Waterford, Lyndey starts by sampling the unique and fabulous food of a local grower’s market. A visit to the Waterford crystal factory leads Lyndey to harbor town Dungarvan for a magnificent dessert with famed Irish chef Paul Flynn.

Lyndey Milan's Taste Of Ireland

1:00AM Food G

In County Galway, Lyndey joins walking historian Tony Kirby to learn the history of Famine Road before cooking a restorative Irish goat stew.

In County Galway, Lyndey joins walking historian Tony Kirby to learn the history of Famine Road before cooking a restorative Irish goat stew. She peeks into the kitchen of Irish chef of the Year, Mickael Viljanen, and then onto Moran’s restaurant for wild oyster and seafood chowder.

Cheese Slices

1:30AM Food G

The world's most copied cheese is cheddar, which originally came from the green countryside of Somerset in England. Will travels to meet the last two farm producers of cloth bound cheddar.

The world’s most copied cheese is Cheddar which originally came from the green countryside of Somerset in England. Will travels to meet the last two farm producers of cloth bound cheddar in the county that still make cheese from raw milk by hand. How it is made, and the all important cheddaring process is explained, before we visit a local cider maker and the famous gorge and caves of Cheddar. Then it’s time to cut and grade the cheese with Randolph Hodgson of Neals Yard Dairy fame at London’s Borough Market.

Cheese Slices

2:00AM Food G

Comte is one of the most popular cheeses in France and the most important of all those made under the strict French appellation system. Will traces the links between farmer, cheese maker and affineur.

Comte is one of the most popular cheeses in France and the most important of all those made under the strict French appellation system. This sweet nutty concentrated cheese is still made using traditional methods that date back 700 years high in the Alps that border France and Switzerland. Will Studd traces the important links between farmer, cheese maker, and affineur before visiting the old underground Fort of Saint Antoine where 60,000 crusty wheels are cold matured, as well as investigating Comte’s close cousin Morbier to find out how it acquired its black stripe.

Kylie Kwong: Heart And Soul

2:30AM Food G

Kylie is inspired by her Shanghai travels to cook some family favourites but when her mum comes round it's clear she has her own way of doing things.

Kylie is inspired by her Shanghai travels to cook some family favourites but when her mum comes round it’s clear she has her own way of doing things.

Kylie Kwong: My China

3:00AM Food G

Kylie returns to her great grandfather's ancestral home in Toishan village, Guangdong province.

Kylie returns to her great grandfather's ancestral home in Toishan village, Guangdong province. This is the south of China, the region of plenty, and roots for many of the Chinese of Australia, Canada and USA. As she helps to prepare a typical family meal, Kylie begins to wonder how much of her culinary traditions really spring from this small Cantonese village.

Two Greedy Italians... Still Hungry

3:30AM Food G

Chefs Antonio Carluccio and Gennaro Contaldo return to Italy to discover how the country's food and culture have changed since they left more than 40 years ago.

In the first episode, Antonio and Gennaro revisit the food of their Italian childhood as they recall just how healthy and delicious children's food can be. Antonio divulges the secret of his silver service hot packed school lunches, while Gennaro shares the childhood mystery of the ritual pig kill.

Destination Flavour Down Under

4:30AM Food G

Back in his home state of South Australia, Adam revisits the Eyre Peninsular where he spent many summer holidays of his youth.

Back in his home state of South Australia, Adam revisits the Eyre Peninsular where he spent many summer holidays of his youth. Starting in the southern Flinders Ranges, he makes his way south from Port Augusta towards Port Lincoln, stopping in at his father’s old hometown of Whyalla for a trip down memory lane. He catches up with Coffin Bay oyster farmer Lester Marshall, and local fisherman Neil Evans. After reeling in the famed King George whiting, he takes his catch inland to the snow-white landscape of a salt lake where he cooks up his version of classic fish and chips using King George whiting.

Rachel Khoo's Kitchen Notebook Bitesize

4:50AM Food G

Passionate food writer Rachel Khoo uncovers Melbourne and the wider state of Victoria's culinary wonders for the world to see.

Passionate food creator and writer, Rachel Khoo, uncovers Melbourne and the wider state of Victoria’s culinary wonders for the world to see.

Sunday 14th June

The Cook And The Chef

5:00AM Food G

This episode is all about presentation. Even though Maggie likes to tease Simon about the 'chef-y' look of his dishes, she really does agree that we eat with our eyes as well as our taste buds.

This episode is all about presentation. Even though Maggie likes to tease Simon about the ‘chef-y’ look of his dishes, she really does agree that we eat with our eyes as well as our taste buds.

The Cook And The Chef

5:30AM Food G

Simon is after the right fish and ventures to the mouth of the Murray to find out why one of his favourite fish, the Coorong Mullet, has such a great flavour.

Simon is after the right fish and ventures to the mouth of the Murray to find out why one of his favourite fish, the Coorong Mullet, has such a great flavour. While he grills his mullet, Maggie demonstrates why Yellow Fin tuna is the right fish for her simple, mouth watering confit.

The Cook And The Chef

6:00AM Food G

Simon and Maggie paint the town red (and a range of other colours) when they celebrate a backyard fruit that's become a foundation stone of so much cooking - the glorious and gorgeous tomato.

Simon and Maggie paint the town red (and a range of other colours) when they celebrate a backyard fruit that's become a foundation stone of so much cooking - the glorious and gorgeous tomato - with innovative recipes that are as fresh and simple as they are scrumptious on the tongue and easy on the eye.

Freddie Fries Down Under

6:30AM Food PG

Freddie Flintoff and his friend, writer Rob Penn, hit the Australian road for the last time as they head to Cairns. Freddie serves up a final feast that they'll never forget - a bug banquet.

Freddie Flintoff and his friend, writer Rob Penn, hit the Australian road for the last time as they head to Cairns. With a hurricane threatening to rain on their parade, the boys get stuck by competing against a champion white water rafter at one of the best extreme sports sites in the world. They visit Australia’s greatest natural wonder, the Great Barrier Reef. But Fred is left less than impressed and not even a glamorous helicopter ride back to shore can cheer him up - especially as the storm sets in and it's a very bumpy ride. Fred milks one of the world's deadliest creatures and torments Rob with another - the box jellyfish. To finish their trip they camp out overnight in the oldest rainforest on the planet, Daintree National Park. But Freddie can't help but go out with a bang, as he serves up a final feast that they'll never forget - a bug banquet.

Chef Exchange

7:30AM Food G

Qu and Jock reunite for another exchange. Both lovers of street food, they first visit Shanghai to explore the food scene and bustling markets of the city to uncover unique, local ingredients.

Qu and Jock reunite for another exchange. Both lovers of street food, they first visit Shanghai to explore the food scene and bustling markets of the city to uncover unique, local ingredients. They visit a local chef Anthony in Shanghai, originally from Adelaide, who has dedicated his restaurant to a fusion of Chinese and Western cuisine.

Chef Exchange

8:00AM Food PG

Qu and Jock are on a mission to explore the best of seafood in South Australia and Qingdao. Jock takes Qu on a road trip travelling along the scenic Limestone Coast beginning in Robe.

Qu and Jock are on a mission to explore the best of seafood in South Australia and Qingdao. Jock takes Qu on a road trip travelling along the scenic Limestone Coast beginning in Robe, which has a long history of Chinese trade and influence. Here they discover what Robe is famed for, Southern Rock Lobster.

Chef Exchange

8:30AM Food PG

Qu and Jock are travelling along the Limestone Coast, beginning at the pristine Port Macdonell to forage with a local Indigenous man.

Qu and Jock are travelling along the Limestone Coast, beginning at the pristine Port Macdonell to forage with a local Indigenous man. He shows Qu and Jock the abundance of native vegetation in the area that can be used in cooking. They prepare another local delicacy, abalone, on the beach and compliment it with the freshly harvested native ingredients. Jock and Qu move through the heart of some of SA’s best pastoral land, sampling premium beef varieties, before Qu decides to explore the wine region of the Coonawarra. As Jock's own restaurant Orana is known for its fine-dining status, Qu is keen to take Jock to experience fine-dining in China, sampling a couple of restaurants in the westernised high-end food scene in Shanghai.

Chef Exchange

9:00AM Food G

Qu is invited to visit the Riverland region in South Australia - known not only as a "food bowl" but the largest wine production in South Australia.

Qu is invited to visit the Riverland region in South Australia - known not only as a ‘food bowl’ but the largest wine production in South Australia. He visits the orchards of local produce and incorporates the ingredients into a dish which he shares with friends on a houseboat travelling along the River Murray. Excited to learn more about the Australian relationship and connection of food and wine pairing, he visits a number of Riverland wine producers to see first hand the conditions in which local wine is grown. Qu then travels to Hong Kong to unpack the growing wine scene at a large wine expo, incorporating his knowledge of Australian wine production with the process of matching food and wine together.

Kylie Kwong: Heart And Soul

9:30AM Food G

Kylie is inspired by her Shanghai travels to cook some family favourites but when her mum comes round it's clear she has her own way of doing things.

Kylie is inspired by her Shanghai travels to cook some family favourites but when her mum comes round it’s clear she has her own way of doing things.

Kylie Kwong: My China

10:00AM Food G

Kylie returns to her great grandfather's ancestral home in Toishan village, Guangdong province.

Kylie returns to her great grandfather's ancestral home in Toishan village, Guangdong province. This is the south of China, the region of plenty, and roots for many of the Chinese of Australia, Canada and USA. As she helps to prepare a typical family meal, Kylie begins to wonder how much of her culinary traditions really spring from this small Cantonese village.

Two Greedy Italians... Still Hungry

10:30AM Food G

Chefs Antonio Carluccio and Gennaro Contaldo return to Italy to discover how the country's food and culture have changed since they left more than 40 years ago.

In the first episode, Antonio and Gennaro revisit the food of their Italian childhood as they recall just how healthy and delicious children's food can be. Antonio divulges the secret of his silver service hot packed school lunches, while Gennaro shares the childhood mystery of the ritual pig kill.

Chef Exchange

11:35AM Food G

Qu explores the Yorke Peninsula, foraging local produce and bringing to Clare to cook alongside Jock at Tim Adams vineyards. They are introduced to Tim Adams, a well-known local winemaker.

Qu explores the Yorke Peninsula, foraging local produce and bringing to Clare to cook alongside Jock at Tim Adams vineyards. They are introduced to Tim Adams, a well-known local winemaker, to learn about the wine and food of the region. They go on to each cook a dish which reflects the local produce and matches well with Tim Adam's wine. Qu then invites Jock to join him in for a meal in the village he grew up in, sharing his early influences and future aspirations as he prepares a traditional meal with his family in Shandong.

Chef Exchange

12:05PM Food G

Qu and Jock explore the cultural significance of local tea production in Lao Shan and the delicate flavours that could be introduced into cooking.

Qu and Jock explore the cultural significance of local tea production in Lao Shan and the delicate flavours that could be introduced into cooking. Jock takes to the market to purchase a little bit of Qingdao to share with Qu back in Australia. Jock takes Qu out to the Barossa region to explore the wide range of flavours on offer, deciding to pair their Laoshan tea with some local cheese and trying their hand at blending their own wine. Qu is inspired by the smoked meats and quality produce, preparing a Chinese style meal with local ingredients for locals to enjoy before Jock reciprocates Qu's home-cooked meal by inviting him to his family home in the Adelaide Hills.

Freddie Fries Down Under

12:35PM Food PG

Freddie Flintoff and his friend, writer Rob Penn, hit the Australian road for the last time as they head to Cairns. Freddie serves up a final feast that they'll never forget - a bug banquet.

Freddie Flintoff and his friend, writer Rob Penn, hit the Australian road for the last time as they head to Cairns. With a hurricane threatening to rain on their parade, the boys get stuck by competing against a champion white water rafter at one of the best extreme sports sites in the world. They visit Australia’s greatest natural wonder, the Great Barrier Reef. But Fred is left less than impressed and not even a glamorous helicopter ride back to shore can cheer him up - especially as the storm sets in and it's a very bumpy ride. Fred milks one of the world's deadliest creatures and torments Rob with another - the box jellyfish. To finish their trip they camp out overnight in the oldest rainforest on the planet, Daintree National Park. But Freddie can't help but go out with a bang, as he serves up a final feast that they'll never forget - a bug banquet.

Lyndey Milan's Taste Of Ireland

1:30PM Food G

In County Galway, Lyndey joins walking historian Tony Kirby to learn the history of Famine Road before cooking a restorative Irish goat stew.

In County Galway, Lyndey joins walking historian Tony Kirby to learn the history of Famine Road before cooking a restorative Irish goat stew. She peeks into the kitchen of Irish chef of the Year, Mickael Viljanen, and then onto Moran’s restaurant for wild oyster and seafood chowder.

Saturday Kitchen

2:00PM Food G

Australian native and MasterChef UK presenter, John Torode, hosts Saturday Kitchen this week with help from two top British chefs, Vivek Singh and Elizabeth Allen.

Australian native and MasterChef UK presenter, John Torode, hosts Saturday Kitchen this week with help from two top British chefs. The godfather of Indian cuisine, Vivek Singh, and up and coming London chef Elizabeth Allen. The UK’s biggest comedian, literally, Greg Davies, attempts to gamble with fate in this weeks heaven or hell challenge. Will it be his worst tentacle nightmare, a squid and rice noodle salad? Or his food heaven, a Thai red curry with noodles?

Ask The Butcher

3:00PM Food G

Anthony Puharich knows meat. He'll take you behind the farm gate, into the deep freezer and on to the hot grill to learn everything about meat. No steak will be left unturned.

Anthony Puharich knows meat. He'll take you behind the farm gate, into the deep freezer and on to the hot grill to learn everything about meat. No steak will be left unturned.

Ask The Butcher

3:30PM Food G

Anthony Puharich knows meat. He'll take you behind the farm gate, into the deep freezer and on to the hot grill to learn everything about meat. No steak will be left unturned.

Anthony Puharich knows meat. He'll take you behind the farm gate, into the deep freezer and on to the hot grill to learn everything about meat. No steak will be left unturned.

Lyndey Milan's Baking Secrets

4:00PM Food G

Lyndey is pulling at the heartstrings in this episode as she delves into some classic recipes, including the Australian classic Lamington, and giving them a Lyndey Milan shake-up.

Lyndey is pulling at the heartstrings in this episode as she delves into some classic recipes, including the Australian classic Lamington, and giving them a Lyndey Milan shake-up.

Donal's Asian Baking Adventure

4:30PM Food G

Donal heads to Singapore, and begins his stay with tea, toast and kaya jam and a boiled egg at a traditional kopitiam cafe - a classic Singaporean breakfast.

Donal heads to Singapore, and begins his stay with tea, toast and kaya jam and a boiled egg at a traditional kopitiam café - a classic Singaporean breakfast. This plain white sliced bread is an institution in Singapore, often enjoyed with cheese and jam made from eggs, sugar, coconut milk and pandan leaves.

Martha Bakes

5:00PM Food G

Martha makes four regional classics meant for sharing - cherry pie, gooey butter cake, kransekake, and navy bean pie.

Martha makes four regional classics meant for sharing - cherry pie, gooey butter cake, kransekake, and navy bean pie.

Bake With Anna Olson

5:30PM Food G

Anna starts by teaching the fundamentals of chocolate cake when she prepares a classic Devil's Food cake. She then advances the lesson with a delicious Red Velvet cake that is sure to impress.

Anna starts by teaching the fundamentals of chocolate cake when she prepares a classic Devil’s Food cake. She then advances the lesson with a delicious Red Velvet cake that is sure to impress. But for the ultimate in chocolate cake, Anna shows how to make something a little more challenging but worth it - rich chocolate mousse cake.

Jimmy Shu's Taste of The Territory

6:00PM Food G

Jimmy is in the Darwin CBD, where he takes us into the kitchen of his own award winning restaurant Hanuman, that opened in 1992. Jimmy cooks one of his favourite dishes from his childhood.

Jimmy is in the Darwin CBD, where he takes us into the kitchen of his own award winning restaurant Hanuman, that opened in 1992. Jimmy cooks one of his favourite dishes from his childhood - Chinese roast pork belly with garlic noodles. To end the series Jimmy travels to Nitmiluk National Park (Katherine Gorge), Cicada Lodge, 300km south of Darwin. The Lodge is nestled in natural bush, high above the ancient waterways of the Katherine River system. Cicada Lodge is 100% Indigenous owned by the Jawoyn people.

Loving Gluten Free

6:30PM Food G

Helen swaps out breadcrumbs for quinoa to make a favourite, crispy gluten free crumbed chicken. Wellness influencer Taline Gabrielian from Hippie Lane drops in for a visit to share a delicious salad.

Helen swaps out breadcrumbs for quinoa to make a favourite, crispy gluten free crumbed chicken. Wellness influencer Taline Gabrielian (Hippie Lane) drops in for a visit to share a delicious salad with a Middle Eastern flair. Helen learns about gluten free options in Ethiopian cooking at ‘Saba’s Ethiopian Restaurant’ in Fitzroy.

Bonacini's Italy

7:00PM Food G

Michael delves into the Italian region of Emilia-Romagna to discover its iconic cuisine. He starts with mortadella mousse spread on fluffy Modena flatbreads, and tortellini in broth.

Michael delves into the Italian region of Emilia-Romagna to discover its iconic cuisine. He starts with mortadella mousse spread on fluffy Modena flatbreads, and tortellini in broth - dish originally from Bologna that can be easily altered to personal taste. For his secondo, Michael uses traditional ingredients and pairs them in a tart, luxurious dish of duck breast with balsamic cherry sauce.

Rick Stein's Far Eastern Odyssey

7:30PM Food PG

Rick is spoilt for choice as he explores the multi-faceted food of Penang, an appealing mix of indigenous Malay, Indian and Chinese with a bit of British charm thrown in for good measure.

Rick is spoilt for choice as he explores the multi-faceted food of Penang, an appealing mix of indigenous Malay, Indian and Chinese with a bit of British charm thrown in for good measure. He meets up with vibrant food writer, Fay Khoo, to discover the exceptional popularity of fish head curry in the region. Across the Indian Ocean, in Sri Lanka, Rick continues his passion for seafood by visiting a bustling fishing village north of Colombo and takes part in a most unusual fishing expedition further south in Galle.

John Torode's Australia

8:35PM Food PG

John kicks off his trip in Sydney where he catches up with an old friend, chef Neil Perry of Sydney's Rockpool Bar and Grill.

John kicks off his trip in Sydney where he explores the vibrant Vietnamese community. He also catches up with an old friend, chef Neil Perry of Sydney's Rockpool Bar and Grill. John discovers the secret behind Neil's dry aged beef, and challenges Neil to an Aussie steak off. John rounds things off with a Torode family reunion BBQ with beer can chicken, Asian-style slaw and prawn and scallop skewers.

Parveen's Indian Kitchen

9:30PM Food G

Parveen showcases her recipe for spicy lamb burgers - her version of the infamous Chappli kebab.

Parveen showcases her recipe for spicy lamb burgers - her version of the infamous Chappli kebab. She also shares her top tips on how to make Indian cooking simple by lifting the lid on which pulses, beans and lentils should be kept at home.

Destination Flavour Down Under

10:30PM Food G

During a day out on the magnificent waters of Nitmiluk Gorge, Adam nets a barramundi, which he cooks up at a breathtaking spot in front of Edith Falls.

Expect the unexpected on this tour of the Northern Territory. Starting off at the heart of Australia, Uluru, Adam visits a Vietnamese garden oasis in the middle of the desert, calls in on a butcher who fishes for perch in his backyard, and meets an outback chef who makes him a special set of knives with the steel forge in his backyard. He finds the prospect of butchering a crocodile quite confronting during this adventure, but soon embraces the task and scores a fillet to use in a prawn and crocodile laksa. During a day out on the magnificent waters of Nitmiluk Gorge, Adam nets a barramundi, which he cooks up at a breathtaking spot in front of Edith Falls.

Comfort Eating

11:00PM Food PG

Nick decides to get out of his comfort zone and travels to rural Essex for a farm to fork experience. He grinds his own meat and invents his own brand of sausages.

Nick decides to get out of his comfort zone and travels to rural Essex for a farm to fork experience. He grinds his own meat and invents his own brand of sausages at Meatline butchers, takes on double world record holder and award-winning turkey farmer Paul Kelly in a turkey plucking and carving challenge, before ending his day hunting rabbits for a rabbit stew. But will he be able to go through with it?

Bake With Anna Olson

11:30PM Food G

Anna starts by teaching the fundamentals of chocolate cake when she prepares a classic Devil's Food cake. She then advances the lesson with a delicious Red Velvet cake that is sure to impress.

Anna starts by teaching the fundamentals of chocolate cake when she prepares a classic Devil’s Food cake. She then advances the lesson with a delicious Red Velvet cake that is sure to impress. But for the ultimate in chocolate cake, Anna shows how to make something a little more challenging but worth it - rich chocolate mousse cake.

Jimmy Shu's Taste of The Territory

12:00AM Food G

Jimmy is in the Darwin CBD, where he takes us into the kitchen of his own award winning restaurant Hanuman, that opened in 1992. Jimmy cooks one of his favourite dishes from his childhood.

Jimmy is in the Darwin CBD, where he takes us into the kitchen of his own award winning restaurant Hanuman, that opened in 1992. Jimmy cooks one of his favourite dishes from his childhood - Chinese roast pork belly with garlic noodles. To end the series Jimmy travels to Nitmiluk National Park (Katherine Gorge), Cicada Lodge, 300km south of Darwin. The Lodge is nestled in natural bush, high above the ancient waterways of the Katherine River system. Cicada Lodge is 100% Indigenous owned by the Jawoyn people.

Loving Gluten Free

12:30AM Food G

Helen swaps out breadcrumbs for quinoa to make a favourite, crispy gluten free crumbed chicken. Wellness influencer Taline Gabrielian from Hippie Lane drops in for a visit to share a delicious salad.

Helen swaps out breadcrumbs for quinoa to make a favourite, crispy gluten free crumbed chicken. Wellness influencer Taline Gabrielian (Hippie Lane) drops in for a visit to share a delicious salad with a Middle Eastern flair. Helen learns about gluten free options in Ethiopian cooking at ‘Saba’s Ethiopian Restaurant’ in Fitzroy.

Bonacini's Italy

1:00AM Food G

Michael delves into the Italian region of Emilia-Romagna to discover its iconic cuisine. He starts with mortadella mousse spread on fluffy Modena flatbreads, and tortellini in broth.

Michael delves into the Italian region of Emilia-Romagna to discover its iconic cuisine. He starts with mortadella mousse spread on fluffy Modena flatbreads, and tortellini in broth - dish originally from Bologna that can be easily altered to personal taste. For his secondo, Michael uses traditional ingredients and pairs them in a tart, luxurious dish of duck breast with balsamic cherry sauce.

Rick Stein's Far Eastern Odyssey

1:30AM Food PG

Rick is spoilt for choice as he explores the multi-faceted food of Penang, an appealing mix of indigenous Malay, Indian and Chinese with a bit of British charm thrown in for good measure.

Rick is spoilt for choice as he explores the multi-faceted food of Penang, an appealing mix of indigenous Malay, Indian and Chinese with a bit of British charm thrown in for good measure. He meets up with vibrant food writer, Fay Khoo, to discover the exceptional popularity of fish head curry in the region. Across the Indian Ocean, in Sri Lanka, Rick continues his passion for seafood by visiting a bustling fishing village north of Colombo and takes part in a most unusual fishing expedition further south in Galle.

John Torode's Australia

2:35AM Food PG

John kicks off his trip in Sydney where he catches up with an old friend, chef Neil Perry of Sydney's Rockpool Bar and Grill.

John kicks off his trip in Sydney where he explores the vibrant Vietnamese community. He also catches up with an old friend, chef Neil Perry of Sydney's Rockpool Bar and Grill. John discovers the secret behind Neil's dry aged beef, and challenges Neil to an Aussie steak off. John rounds things off with a Torode family reunion BBQ with beer can chicken, Asian-style slaw and prawn and scallop skewers.

Parveen's Indian Kitchen

3:30AM Food G

Parveen showcases her recipe for spicy lamb burgers - her version of the infamous Chappli kebab.

Parveen showcases her recipe for spicy lamb burgers - her version of the infamous Chappli kebab. She also shares her top tips on how to make Indian cooking simple by lifting the lid on which pulses, beans and lentils should be kept at home.

Destination Flavour Down Under

4:30AM Food G

During a day out on the magnificent waters of Nitmiluk Gorge, Adam nets a barramundi, which he cooks up at a breathtaking spot in front of Edith Falls.

Expect the unexpected on this tour of the Northern Territory. Starting off at the heart of Australia, Uluru, Adam visits a Vietnamese garden oasis in the middle of the desert, calls in on a butcher who fishes for perch in his backyard, and meets an outback chef who makes him a special set of knives with the steel forge in his backyard. He finds the prospect of butchering a crocodile quite confronting during this adventure, but soon embraces the task and scores a fillet to use in a prawn and crocodile laksa. During a day out on the magnificent waters of Nitmiluk Gorge, Adam nets a barramundi, which he cooks up at a breathtaking spot in front of Edith Falls.

Rachel Khoo's Kitchen Notebook Bitesize

4:50AM Food G

Passionate food writer Rachel Khoo uncovers Melbourne and the wider state of Victoria's culinary wonders for the world to see.

Passionate food creator and writer, Rachel Khoo, uncovers Melbourne and the wider state of Victoria’s culinary wonders for the world to see.

Rachel Khoo's Kitchen Notebook Bitesize

4:55AM Food G

Passionate food writer Rachel Khoo uncovers Melbourne and the wider state of Victoria's culinary wonders for the world to see.

Passionate food creator and writer, Rachel Khoo, uncovers Melbourne and the wider state of Victoria’s culinary wonders for the world to see.