Saturday 1st February

Surfing The Menu

5:00AM Food PG

Ben and Curtis explore the delights of Western Australia's magnificent Ningaloo coastline. Curtis utilises the fresh seafood to prepare delicious king prawns.

In an action-packed episode, Ben and Curtis explore the delights of Western Australia's magnificent Ningaloo coastline. With local station owner Burke Maslin as their guide, the boys swim with giant manta rays and surf some secluded beaches. They also travel inland with Burke to his family's farm, where Burke puts them to work rounding up livestock on motorbikes. Inspired by the local produce, Ben cooks a tagine of goat and a refreshing watermelon gazpacho while Curtis utilises the fresh seafood to prepare delicious king prawns filled with a lemon and dill butter sauce.

Late Nite Eats

5:30AM Food G

Jordan head to the California's bread basket, Sacramento, where the long growing season and ideal climate make the region home to all manner of amazing produce, meats, and other ingredients.

Jordan head to the California’s bread basket, Sacramento, where the long growing season and ideal climate make the region home to all manner of amazing produce, meats, and other incredible ingredients. His first stop is Hook and Ladder, a converted warehouse that serves up spectacular Italian and Mediterranean cuisine tapas style. Chef Matt Masera shows Jordan the secret to his Salumi Pizza’s success - fresh made dough and locally made Coppa to drool over.

Rachel Allen Dinner Parties

6:00AM Food G

Rachel turns keen cook, Kate Smith-Bingham into a dinner party goddess by teaching her a fabulous new menu. She begins with a starter of spinach soup with rosemary oil.

Rachel turns keen cook, Kate Smith-Bingham into a dinner party goddess by teaching her a fabulous new menu. She begins with a starter of spinach soup with rosemary oil, followed by individual beef Wellington tarts with creamy potato and gruyere gratin, and French beans with lemon & pine nuts. A decadent chocolate creme brulee dessert finishes her menu perfectly.

Annabel Langbein: Free Range Cook

6:30AM Food G

Annabel loves to forage, and spring is the perfect time of year to gather tender watercress. She is in her element visiting a sustainable farm, where she also collects fresh eggs.

Annabel Langbein loves to forage, and spring is the perfect time of year to gather tender watercress. She is in her element visiting a sustainable farm, where she also collects fresh eggs to use in a hearty and healthy meal she whips up on the back of her flat-bed truck for the hungry farm workers. As well as chermoula stuffed eggs and a peppery watercress salad, Annabel’s menu features Turkish lentil kofte, a creamy fish and scallop risotto, and the easiest-ever strawberry friands

Annabel Langbein: Free Range Cook

7:00AM Food G

Nothing sings spring like strawberries, so Annabel is keen to get her hands on the first berries of the new season. She ventures north to a Hawkes Bay strawberry farm with a gift for the farmer.

Nothing sings spring like strawberries, so Annabel is keen to get her hands on the first berries of the new season. She ventures north to a Hawkes Bay strawberry farm bearing a gift of buttery shortbread to share with the farmer. Returning to her cabin with her bounty of plump, fresh berries, she makes quick work of preparing a delicious Asian-inspired dinner, including spicy seafood fritters, speedy salmon with Vietnamese dressing and a surprisingly simple strawberry fool.

Anjum's Australian Spice Stories

7:30AM Food G

Determined to break the myth that Indian food is heavy and indulgent, Anjum sets out to show us the light and healthy side of Indian cuisine.

Determined to break the myth that Indian food is heavy and indulgent, Anjum sets out to show us the light and healthy side of Indian cuisine with a South Indian haddock and corn chowder, and a refreshing shikanji granita.

New Scandinavian Cooking

8:00AM Food PG

Andreas embarks on a culinary journey, looking for the source of the new Nordic food revolution. The journey begins in Oslo, at Norway's best restaurant, Maaemo.

Andreas embarks on a culinary journey, looking for the source of the new Nordic food revolution. The journey begins in Oslo, at Norway’s best restaurant, Maaemo. He goes fishing for langoustines, and foraging for wild herbs.

Martha Bakes

8:30AM Food G

Learn all the techniques to master one of the building blocks of a great dessert, pastry cream. It's a staple that every baker should know how to make because it has endless applications.

Learn all the techniques to master one of the building blocks of a great dessert, pastry cream. It’s a staple that every baker should know how to make because it has endless applications. So go ahead, open the door to pastry cream possibilities.

Bake With Anna Olson

9:00AM Food G

Part cake, part cookie, ladyfingers are extremely versatile in the pastry kitchen. Anna starts by showing viewers how to make these light and spongy biscuits.

Part cake, part cookie, ladyfingers are extremely versatile in the pastry kitchen. Anna starts by showing viewers how to make these light and spongy biscuits and dips them in chocolate to create chocolate-dipped ladyfingers. Next she uses those same delicious ladyfingers as a key ingredient in everyone’s favourite Italian dessert, classic tiramisu.

River Cottage Australia

9:30AM Food PG

River Cottage is on its way to becoming self-sufficient. With his own herbs, vegetables, eggs and cream from Bessie the cow, Paul whips up his first ever 'all from the farm' meal.

Paul's dream is to one day make River Cottage Australia self-sufficient, and he's well on the way. With his own herbs, vegetables, eggs and cream from Bessie the cow, he whips up his first ever 'all from the farm' meal. But not all is going so well. Flies are a constant issue, especially in Paul's country kitchen. She meets a local sustainable farmer who introduces him to an ingenious all-natural solution. Down by the coast, it’s Oyster Festival time. Paul tries his hand at the oyster shucking contest and then creates a traditional coastal favourite, a delicious oyster pie.

Lyndey Milan's Summer Baking Secrets

10:30AM Food G

Breads, cakes, and muffins are the stars of this show as Lyndey creates both sweet and savoury muffins.

Breads, cakes, and muffins are the stars of this show as Lyndey creates both sweet and savoury muffins, individual strawberry sponge puddings with a sweet strawberry sauce, the simplest yet most impressive chocolate fudge cake, and a rich, warm and enticing fig, fennel and hazelnut loaf with labna.

Lyndey Milan's Summer Baking Secrets

11:00AM Food G

There are not one but two show-stopping cakes in this show. Lyndey begins with an all-occasion 'Naked Cake' that's sure to impress.

There are not one but two show-stopping cakes in this show. Lyndey begins with an all-occasion ‘Naked Cake’ that’s sure to impress. Then, she wraps up the show with her re-invention of the classic Bombe-Alaska with caramelised stone-fruit. In between, there’s a luscious plum and almond crumble pie and a delicious mushroom strudel, wrapped in puff pastry for an entrée or stunning vegetarian main.

Lyndey Milan's Summer Baking Secrets

11:30AM Food G

They say good things come in small packages, and this show has some sweet little coconut cupcakes created from Lyndey's mother's original recipe.

They say good things come in small packages, and this show has some sweet little coconut cupcakes created from Lyndey’s mother’s original recipe. There’s also honey macadamia wafers with Baked caramelised mangoes, and tempting home-made lamb sausage rolls. Plus if you’re into gluten–free, Lyndey bakes a moist carrot and zucchini slab cake.

Anthony Bourdain: Parts Unknown

12:00PM Food PG

Tony visits Addis Adaba to sample injera bread, beyaynetu platters, coffee, and music with chef Marcus Samuelsson.

Bourdain visits Addis Adaba to sample injera bread, beyaynetu platters, coffee, and music with chef Marcus Samuelsson.

Anthony Bourdain: Parts Unknown

1:00PM Food PG

Tony visits Okinawa. The Ryukyu Kingdom ruled these islands from the fifteenth to the nineteenth century before being annexed as the Okinawa Prefecture by Japan in 1879.

Tony visits Okinawa. The Ryukyu Kingdom ruled these islands from the fifteenth to the nineteenth century before being annexed as the Okinawa Prefecture by Japan in 1879. Okinawa’s pivotal location was key for maritime trade with China, Japan, Korea, and Southeast Asia, whose combined influence shaped its culture through two distinct features - Okinawan cuisine and the martial arts, creating more diverse and pungent versions of already accomplished traditions. This isn’t Japan - it’s somewhere different.

Dead Set On Life

1:30PM Food PG

Invited by the Long Plain First Nation Reserve, Matty travels to Portage La Prairie as a guest of their annual Pow Wow. He participates in a sweat lodge, and learns to Fancy Dance.

Invited by the Long Plain First Nation Reserve, Matty travels to Portage La Prairie as a guest of their annual Pow Wow. He participates in a sweat lodge, and learns to Fancy Dance.

Saturday Kitchen

2:00PM Food G

Valentine Warner guest hosts Saturday Kitchen this week with the help of his old friend Nathan Outlaw, the all-conquering king of seafood, and the Stockholm superstar chef Niklas Ekstedt.

Valentine Warner guest hosts Saturday Kitchen this week with the help of his old friend Nathan Outlaw, the all-conquering king of seafood, and the Stockholm superstar chef Niklas Ekstedt. Nathan dives into what he does best with a polenta-coated gurnard with sweetcorn, tomato relish and jalapeno mayonnaise. While Niklas goes all Swedish with his traditional Meatballs with cream sauce, cabbage, and apple salad.

Secret Meat Business

3:00PM Food G

Chef Adrian Richardson shares his Mum's recipe for an Aussie family favourite, succulent roast chicken. Plus, he whips up a hearty Sicilian chilli beef ragu.

Australian chef and author Adrian Richardson generally knows all there is to know about meat - how to choose it, cut it, cook it and eat it. Join Adrian on a delectable journey into the world of all things meaty and delicious, as he reveals the secrets of some of the world's most famous meat dishes. This episode, Adrian shares his Mum's recipe for an Aussie family favourite, succulent roast chicken. Plus, he whips up a hearty recipe with a bit of a kick, Sicilian chilli beef ragu.

Secret Meat Business

3:30PM Food G

Chef Adrian Richardson dishes up a hearty Scandinavian stew, showing us just how easy it is to cook the sometimes snubbed meat, venison.

Australian chef and author Adrian Richardson generally knows all there is to know about meat - how to choose it, cut it, cook it and eat it. Join Adrian on a delectable journey into the world of all things meaty and delicious, as he reveals the secrets of some of the world's most famous meat dishes. This episode, Adrian dishes up a hearty Scandinavian stew, showing us just how easy it is to cook the sometimes snubbed meat, venison. And he manages to make even dessert meaty - cooking his bacon sweeties: candied bacon drizzled with melted chocolate.

The Cook And The Chef

4:00PM Food G

Maggie and Simon work their magic with lamb and cockles. Maggie's a huge fan of Suffolk lamb and she cooks it slowly to keep it tender and succulent before moving on to a Spanish-inspired dish.

Maggie and Simon work their magic with lamb and cockles. Maggie’s a huge fan of Suffolk lamb and she cooks it slowly to keep it tender and succulent before moving on to a Spanish-inspired dish of cockles, chickpeas and blood sausage. Simon prepares a merguez sausage then shows us his take on the classic French seafood dish, Bouillabaisse.

The Cook And The Chef

4:30PM Food G

Maggie shares some great tips on how to prepare succulent octopus and Simon tackles another exotic ingredient from the far North - sea cucumber.

Maggie shares some great tips on how to prepare succulent octopus and Simon tackles another exotic ingredient from the far North - sea cucumber. Inspired by his visit to Darwin’s Rapid Creek markets Simon also tackles a snake gourd curry, while Maggie passes on a country cook’s recipe for a delicious Dutch-style ginger biscuit cake.

The Cook And The Chef

5:00PM Food G

Maggie makes a chocolate cake with whisky soaked raisins while Simon conjures up a spectacular Bombe Alaska. Maggie follows her cake with a twist on traditional Moussaka.

Maggie makes a chocolate cake with whisky soaked raisins while Simon conjures up a spectacular Bombe Alaska. Maggie follows her cake with a twist on traditional Moussaka and Simon shows us how to keep a beautiful cut of lamb moist and tasty in a Lamb Mousseline.

Parveen's Indian Kitchen

5:30PM 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.

The Pizza Show

5:30PM Food PG

In the season finale, explore new frontiers of the pizza business, beginning at Zume Pizza in Silicon Valley. Then Frank's off to South Korea to collaborate on a New York-style pie.

In the season finale, explore new frontiers of the pizza business, beginning at Zume Pizza in Silicon Valley. Then, Frank's off to South Korea to collaborate on a New York-style pie.

Sicily With Aldo And Enzo

6:30PM Food PG

Aldo and Enzo visit the Gola dell'Alcantara in Motta Camastra where they prepare barbequed trout, grilled eggplant, and an orange and fennel salad.

Aldo and Enzo visit the Gole Di Alicantara in Motta Camastra where they serve barbequed trout, grilled auberguines, and an orange and fennel salad.

Sicily With Aldo And Enzo

7:00PM Food PG

Aldo and Enzo visit an orange grove on the outskirts of Ribera, an area famous for its oranges. Later at the seaside, they prepare a fish stew and a carpaccio of calamari.

Aldo and Enzo visit an orange grove on the outskirts of Ribera, an area famous for its oranges. Later at the seaside, they prepare a fish stew and a carpaccio of calamari.

Cheese Slices

7:30PM Food G

The upper Midwest state is famous for its 'cheese heads' and proudly declares itself America's Dairyland because it produces more cheese than any other state in the USA.

The upper Midwest state is famous for its ‘cheese heads’ and proudly declares itself America’s Dairyland because it produces more cheese than any other state in the USA. But since the 1950s, most of the original traditional cheese types have been replaced by bland and predictable mass-produced Swiss and Cheddar. Will visits several of the exciting new farmstead cheese producers, including Uplands Cheese Company, before meeting Willi Lehner at Bleu Mont Dairy to see how he ripens cheese in an underground cave. Finally, Will heads for the hills to look at Hidden Springs Creamery, where a new organic ewe’s milk cheese is being made with the help of local Amish farmers.

Cheese Slices

8:00PM Food PG

Squeaky, salty haloumi is one of the world's best-loved grilled cheeses. However most of it is now mass produced using cows milk. Will heads to the island of Cyprus to see how it's traditionally made.

Squeaky, salty haloumi is one of the world’s best-loved grilled cheeses. However most of it is now mass produced using cows milk. Will travels to the island of Cyprus to see how traditional Haloumi is still made from a mixture of goat’s and ewe’s milk. After discovering a fresh, mild whey cheese called Anari, he then visits one of the last farm producers still making Haloumi the old fashioned way from raw milk. Finally, Will checks out some unusual ways to cook this delicious cheese in his home town of Melbourne.

Heston's Fantastical Food

8:30PM Food PG

On the morning menu is a two metre high boiled egg with toast soldiers, a box of cereal fit for a giant, a wacky flavour mash-up of the traditional English fry up, and even an edible daily newspaper.

Heston tackles the most important meal of the day to try and bring back the magic of breakfast to busy commuters. Heston’s plan is an epic breakfast on the move, taking over an entire train and transforming it into 'The Breakfast Express'. On the morning menu is a two metre high boiled egg with toast soldiers, a box of cereal fit for a giant, a wacky flavour mash-up of the traditional English fry up and even an edible daily newspaper.

The Best In Australia

9:30PM Food PG

Ben's crispy salt crusted chicken, Anna's Middle Eastern chicken thighs with harrisa and minted yoghurt, and Darren's traditional roast chicken compete for the title of 'best chicken dinner.'

Ben's crispy salt crusted chicken, Anna's Middle Eastern chicken thighs with harrisa and minted yoghurt, and Darren's traditional roast chicken compete for the title of best chicken dinner.

Shane Delia's Spice Journey

10:30PM Food PG

Shane Delia's culinary journey across the Middle East continues as he travels to Iran, home to one of the world's most influential cooking traditions - Persian cuisine.

Shane Delia's culinary journey across the Middle East continues as he travels to Iran, home to one of the world's most influential cooking traditions - Persian cuisine. From the Arabic and African spice coasts of the Persian Gulf, Shane travels inland to Shiraz, city of pomegranates, walled gardens and Persian haute cuisine. En route, Shane visits the ancient city of Persepolis, site of the world's oldest surviving menu.

Shane Delia's Spice Journey

11:00PM Food PG

In Iran, Shane takes to the silk road to meet nomads that have been keeping ancient methods of bread making alive. He then visits the largest saffron farms in the region.

Shane Delia's culinary journey across the Middle East continues in Iran as he takes to the silk road to meet nomads that have been keeping ancient methods of bread making alive. Shane visits the largest saffron farms in the region and crosses a desert to the hottest city in Iran to taste pashmak - the original fairy floss.

Sicily With Aldo And Enzo

11:30PM Food PG

Aldo and Enzo visit the Gola dell'Alcantara in Motta Camastra where they prepare barbequed trout, grilled eggplant, and an orange and fennel salad.

Aldo and Enzo visit the Gole Di Alicantara in Motta Camastra where they serve barbequed trout, grilled auberguines, and an orange and fennel salad.

Sicily With Aldo And Enzo

12:00AM Food PG

Aldo and Enzo visit an orange grove on the outskirts of Ribera, an area famous for its oranges. Later at the seaside, they prepare a fish stew and a carpaccio of calamari.

Aldo and Enzo visit an orange grove on the outskirts of Ribera, an area famous for its oranges. Later at the seaside, they prepare a fish stew and a carpaccio of calamari.

Cheese Slices

12:30AM Food G

The upper Midwest state is famous for its 'cheese heads' and proudly declares itself America's Dairyland because it produces more cheese than any other state in the USA.

The upper Midwest state is famous for its ‘cheese heads’ and proudly declares itself America’s Dairyland because it produces more cheese than any other state in the USA. But since the 1950s, most of the original traditional cheese types have been replaced by bland and predictable mass-produced Swiss and Cheddar. Will visits several of the exciting new farmstead cheese producers, including Uplands Cheese Company, before meeting Willi Lehner at Bleu Mont Dairy to see how he ripens cheese in an underground cave. Finally, Will heads for the hills to look at Hidden Springs Creamery, where a new organic ewe’s milk cheese is being made with the help of local Amish farmers.

Cheese Slices

1:00AM Food PG

Squeaky, salty haloumi is one of the world's best-loved grilled cheeses. However most of it is now mass produced using cows milk. Will heads to the island of Cyprus to see how it's traditionally made.

Squeaky, salty haloumi is one of the world’s best-loved grilled cheeses. However most of it is now mass produced using cows milk. Will travels to the island of Cyprus to see how traditional Haloumi is still made from a mixture of goat’s and ewe’s milk. After discovering a fresh, mild whey cheese called Anari, he then visits one of the last farm producers still making Haloumi the old fashioned way from raw milk. Finally, Will checks out some unusual ways to cook this delicious cheese in his home town of Melbourne.

Heston's Fantastical Food

1:30AM Food PG

On the morning menu is a two metre high boiled egg with toast soldiers, a box of cereal fit for a giant, a wacky flavour mash-up of the traditional English fry up, and even an edible daily newspaper.

Heston tackles the most important meal of the day to try and bring back the magic of breakfast to busy commuters. Heston’s plan is an epic breakfast on the move, taking over an entire train and transforming it into 'The Breakfast Express'. On the morning menu is a two metre high boiled egg with toast soldiers, a box of cereal fit for a giant, a wacky flavour mash-up of the traditional English fry up and even an edible daily newspaper.

The Best In Australia

2:30AM Food PG

Ben's crispy salt crusted chicken, Anna's Middle Eastern chicken thighs with harrisa and minted yoghurt, and Darren's traditional roast chicken compete for the title of 'best chicken dinner.'

Ben's crispy salt crusted chicken, Anna's Middle Eastern chicken thighs with harrisa and minted yoghurt, and Darren's traditional roast chicken compete for the title of best chicken dinner.

Shane Delia's Spice Journey

3:30AM Food PG

Shane Delia's culinary journey across the Middle East continues as he travels to Iran, home to one of the world's most influential cooking traditions - Persian cuisine.

Shane Delia's culinary journey across the Middle East continues as he travels to Iran, home to one of the world's most influential cooking traditions - Persian cuisine. From the Arabic and African spice coasts of the Persian Gulf, Shane travels inland to Shiraz, city of pomegranates, walled gardens and Persian haute cuisine. En route, Shane visits the ancient city of Persepolis, site of the world's oldest surviving menu.

Shane Delia's Spice Journey

4:00AM Food PG

In Iran, Shane takes to the silk road to meet nomads that have been keeping ancient methods of bread making alive. He then visits the largest saffron farms in the region.

Shane Delia's culinary journey across the Middle East continues in Iran as he takes to the silk road to meet nomads that have been keeping ancient methods of bread making alive. Shane visits the largest saffron farms in the region and crosses a desert to the hottest city in Iran to taste pashmak - the original fairy floss.

Secret Meat Business

4:30AM Food G

Chef Adrian Richardson dishes up a hearty Scandinavian stew, showing us just how easy it is to cook the sometimes snubbed meat, venison.

Australian chef and author Adrian Richardson generally knows all there is to know about meat - how to choose it, cut it, cook it and eat it. Join Adrian on a delectable journey into the world of all things meaty and delicious, as he reveals the secrets of some of the world's most famous meat dishes. This episode, Adrian dishes up a hearty Scandinavian stew, showing us just how easy it is to cook the sometimes snubbed meat, venison. And he manages to make even dessert meaty - cooking his bacon sweeties: candied bacon drizzled with melted chocolate.

Sunday 2nd February

The Cook And The Chef

5:00AM Food G

Maggie and Simon work their magic with lamb and cockles. Maggie's a huge fan of Suffolk lamb and she cooks it slowly to keep it tender and succulent before moving on to a Spanish-inspired dish.

Maggie and Simon work their magic with lamb and cockles. Maggie’s a huge fan of Suffolk lamb and she cooks it slowly to keep it tender and succulent before moving on to a Spanish-inspired dish of cockles, chickpeas and blood sausage. Simon prepares a merguez sausage then shows us his take on the classic French seafood dish, Bouillabaisse.

The Cook And The Chef

5:30AM Food G

Maggie shares some great tips on how to prepare succulent octopus and Simon tackles another exotic ingredient from the far North - sea cucumber.

Maggie shares some great tips on how to prepare succulent octopus and Simon tackles another exotic ingredient from the far North - sea cucumber. Inspired by his visit to Darwin’s Rapid Creek markets Simon also tackles a snake gourd curry, while Maggie passes on a country cook’s recipe for a delicious Dutch-style ginger biscuit cake.

The Cook And The Chef

6:00AM Food G

Maggie makes a chocolate cake with whisky soaked raisins while Simon conjures up a spectacular Bombe Alaska. Maggie follows her cake with a twist on traditional Moussaka.

Maggie makes a chocolate cake with whisky soaked raisins while Simon conjures up a spectacular Bombe Alaska. Maggie follows her cake with a twist on traditional Moussaka and Simon shows us how to keep a beautiful cut of lamb moist and tasty in a Lamb Mousseline.

Parveen's Indian Kitchen

6:30AM 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.

Sicily With Aldo And Enzo

7:30AM Food PG

Aldo and Enzo visit the Gola dell'Alcantara in Motta Camastra where they prepare barbequed trout, grilled eggplant, and an orange and fennel salad.

Aldo and Enzo visit the Gole Di Alicantara in Motta Camastra where they serve barbequed trout, grilled auberguines, and an orange and fennel salad.

Sicily With Aldo And Enzo

8:00AM Food PG

Aldo and Enzo visit an orange grove on the outskirts of Ribera, an area famous for its oranges. Later at the seaside, they prepare a fish stew and a carpaccio of calamari.

Aldo and Enzo visit an orange grove on the outskirts of Ribera, an area famous for its oranges. Later at the seaside, they prepare a fish stew and a carpaccio of calamari.

Heston's Fantastical Food

8:30AM Food PG

On the morning menu is a two metre high boiled egg with toast soldiers, a box of cereal fit for a giant, a wacky flavour mash-up of the traditional English fry up, and even an edible daily newspaper.

Heston tackles the most important meal of the day to try and bring back the magic of breakfast to busy commuters. Heston’s plan is an epic breakfast on the move, taking over an entire train and transforming it into 'The Breakfast Express'. On the morning menu is a two metre high boiled egg with toast soldiers, a box of cereal fit for a giant, a wacky flavour mash-up of the traditional English fry up and even an edible daily newspaper.

The Best In Australia

9:30AM Food PG

Ben's crispy salt crusted chicken, Anna's Middle Eastern chicken thighs with harrisa and minted yoghurt, and Darren's traditional roast chicken compete for the title of 'best chicken dinner.'

Ben's crispy salt crusted chicken, Anna's Middle Eastern chicken thighs with harrisa and minted yoghurt, and Darren's traditional roast chicken compete for the title of best chicken dinner.

Lyndey Milan's Summer Baking Secrets

10:30AM Food G

This episode is seething with baked goods that pack a flavour punch! In the kitchen, Lyndey creates Mexican and Turkish inspired Brunch Tarts, really fresh for summer.

This episode is seething with baked goods that pack a flavour punch! In the kitchen, Lyndey creates Mexican and Turkish inspired Brunch Tarts, really fresh for summer.

Lyndey Milan's Summer Baking Secrets

11:00AM Food G

Prawns are a perennial summer favourite and Lyndey bakes them in their own little parcels in this episode. There is also a colourful roasted summer tomato tart.

Prawns are a perennial summer favourite and Lyndey bakes them in their own little parcels in this episode. There is also a colourful roasted summer tomato tart, Pear and gingerbread loaf with Pear crisps, and Lyndey illustrates how easy choux pastry can be for the home baker with her very pretty Paris Brest with rosewater and berry cream.

Lyndey Milan's Summer Baking Secrets

11:30AM Food G

No-one wants the oven on for too long in summer so Lyndey re-invents the roast chicken, baked for a short period with a succulent chutney glaze.

No-one wants the oven on for too long in summer so Lyndey re-invents the roast chicken, baked for a short period with a succulent chutney glaze. She makes some adorable Macadamia chocolate biscuits, perfect with a cuppa. There are delightful vanilla bean cheesecakes that sit on a sweet pecan cinnamon crust and Lyndey devises yet another impressive cake with layers of hazelnut meringue, sitting on heavenly beds of vanilla cream and topped with opulent edible summer flowers.

Anthony Bourdain: Parts Unknown

12:00PM Food PG

When Tony visits, for the first time in more than half a century, Cuba is on the verge of opening up to U.S. citizens. For Tony, this is the ideal time to take the pulse of the island.

For the first time in more than half a century, Cuba is on the verge of opening up to U.S. citizens - to ultimately be free to travel throughout as students, tourists - as explorers. But while the relaxing of the oft-tense relations between the two nations was officially announced more than five months ago, concrete changes are still advancing at a glacial pace. At this moment, expectations for real change are at an all time high on the island. Just five years ago, people sat around talking about politics - about what the Castros said or did. Now the main topic of conversation is about money and business. How does this mode of thinking align with the Communist ideology of economic equality for all? How will all this play out in Cuba’s near future? For Tony, this is the ideal time to take the pulse of the island - before the massive flow of American tourists undoubtedly alter the landscape.

Anthony Bourdain: Parts Unknown

1:00PM Food PG

Tony catches up with chef Sean Brock of Charleston's McCrady's and Husk at the local watering hole, The Griffon, where they talk oysters, whiskey, and waffles.

When one thinks of great American food towns Charleston, South Carolina is probably not high on the list. This is a mistake. For some time now important things have been happening there largely thanks to one man - Sean Brock. Through his cuisine at Charleston’s McCrady’s and Husk, Brock is perhaps the best-known spokesperson for both expanding and preserving the integrity of traditional Southern food ways. Tony catches up with Sean at the local watering hole, The Griffon, where they talk oysters, whiskey, and waffles. They head for a nightcap where anyone from the south has had a nightcap - Waffle House. There they enjoy a late night 'tasting menu' of Sean’s own desig - pecan waffles, a patty melt, sunny side up eggs, pork chops, T-bone, and, to keep it light, a green salad.

Saturday Kitchen

2:00PM Food G

Australia's own Masterchef George Calombaris joins James Martin on this episode of Saturday Kitchen. Bringing with him his love for Greek cuisine, George serves up a unique dish of grilled calamari.

Australia’s own Masterchef George Calombaris joins James Martin on this episode of Saturday Kitchen. Bringing with him his love for Greek cuisine, George serves up a unique dish of grilled calamari, watermelon, and goats’ curd. Backing him up with another Greek inspired dish is the UK’s own culinary superstar Sat Bains, who creates a mouth-watering Greek-style mutton recipe.

Secret Meat Business

3:00PM Food G

Chef Adrian Richardson dishes up a robust French-style boned lamb shoulder with pommes boulangere, a delicious variation on what we know as roast lamb with veggies.

Australian chef and author Adrian Richardson generally knows all there is to know about meat - how to choose it, cut it, cook it and eat it. Join Adrian on a delectable journey into the world of all things meaty and delicious, as he reveals the secrets of some of the world's most famous meat dishes. This episode, Adrian dishes up a robust French-style boned lamb shoulder with pommes boulangere, a delicious variation on what we know as roast lamb with veggies. Plus, he serves up his finger licking sweet and sticky chicken wings.

Secret Meat Business

3:30PM Food G

Adrian is sure to have you breathing fire with his Thai inspired marinated steak, bursting with south-east Asian flavour and heat.

Australian chef and author Adrian Richardson generally knows all there is to know about meat - how to choose it, cut it, cook it and eat it. Join Adrian on a delectable journey into the world of all things meaty and delicious, as he reveals the secrets of some of the world's most famous meat dishes. In the series finale, Adrian is sure to have you breathing fire with his Thai inspired marinated steak, bursting with south-east Asian flavour and heat. And he shows us the do's and don'ts to deboning and stuffing a chicken at home.

The Cook And The Chef

4:00PM Food G

Maggie performs some magic with a light lemony cake cooked with plump sultana grapes. Maggie then combines fragrant quince with rosemary to make a beautiful savoury jelly.

Maggie performs some magic with a light lemony cake cooked with plump sultana grapes. Maggie then combines fragrant quince with rosemary to make a beautiful savoury jelly while Simon makes a tangy, spicy lime pickle with lots of chilli.

The Cook And The Chef

4:30PM Food G

If you enjoy the smell of freshly baked bread, you won't able to resist Maggie's oat, raisin and fennel bread. Irresistibly rich, it's perfect at any time, but especially for breakfast.

If you enjoy the smell of freshly baked, you won’t be able to resist Maggie’s oat, raisin and fennel bread. Irresistibly rich, it’s perfect at any time, but especially for breakfast. But if you’re like Simon and not a morning person, then he’s got just the remedy for you. A delicious ‘granola’ style cerea, with a unique kick to start your day.

The Cook And The Chef

5:00PM Food G

Maggie and Simon demonstrate why salt and pepper feature as giants in culinary history. Simon makes a real pepper sauce that turns a steak into so much more than a pub meal.

Maggie and Simon demonstrate why salt and pepper feature as giants in culinary history. Simon makes a real pepper sauce that turns a steak into so much more than a pub meal, while Maggie pot roasts a pheasant to succulent perfection with apple brandy. Simon then transforms a salted cod into a creamy tasty dip while Maggie uses the curing properties of salt to turn rabbit into a melt-in-the-mouth dish.

Nigellissima

5:30PM Food G

Nigella Lawson introduces us to her love of Italian food through Sicilian pasta with tomatoes, garlic and almonds.

Nigella introduces us to her love of Italian food through Sicilian pasta with tomatoes, garlic and almonds. There's a mid-week family feast of tagliata - a juicy steak cut into thin slices - served with crisp, fluffy Tuscan fries.

Nigellissima

6:00PM Food G

Nigella Lawson's mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory Italian roast chicken.

Nigella Lawson's mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory, yet simple, Italian roast chicken, served alongside a sunny saffron orzotto. Dessert comes courtesy of Nigella's surprisingly easy coffee ice cream, inspired by lazy days spent in the ice cream parlours of Florence, and an extra treat is presented in the form of a chocolate olive oil cake.

Rick Stein's Food Heroes

6:30PM Food G

Rick travels to Bamburgh and tastes some Scotch Pies. After visiting Mike Ainsley, who farms Cheviot sheep, Rick whips up a tasty moussaka, using local lamb.

Rick travels to Bamburgh and tastes some Scotch Pies. After visiting Mike Ainsley, who farms Cheviot sheep, Rick whips up a tasty moussaka, using local lamb. Next stop is Seahouses, where Rick visits the Swallow smokehouse, run by Patrick Wilkin.

Rick Stein's Food Heroes

7:00PM Food PG

Rick and Chalky are in the Yorkshire Dales. At Leyburn market, they check out the local dairy produce and, after chatting to the stall-holders, Rick prepares a Yorkshire Curd Tart.

Rick and Chalky are in the Yorkshire Dales. At Leyburn market, they check out the local dairy produce and, after chatting to the stall-holders, Rick prepares a Yorkshire Curd Tart, a local variety of cheesecake.

Ainsley's Caribbean Kitchen

7:35PM Food G

Ainsley's first stop is Jamaica, the island where his father grew up, to re-discover the country that has long been linked to great food, music and culture.

Ainsley’s first stop is Jamaica, the island where his father grew up, to re-discover the country that has long been linked to great food, music and culture. He begins in the Coronation Market, where farmers from all over Jamaica head to on the weekends to sell their produce, and its the best way to explore truly local ingredients. Here, Ainsley makes some new friends, and picks up the ingredients for his first recipe.

The Great Australian Cookbook

8:30PM Food G

CWA legend Merle Parrish reveals some of her top baking secrets, while Executive Chef of Quay and Bennelong restaurants, Peter Gilmore reveals his favourite Sunday night meal, Korean chicken soup.

CWA legend and grandmother Merle Parrish reveals some of her baking secrets when her entire extended family gathers at her home in Cudal, NSW, for an afternoon tea of Anzac biscuits and pavlova. Culinary genius and the gentleman of fine dining, Executive Chef of iconic Quay and Bennelong restaurants, Peter Gilmore reveals his favourite Sunday night meal, Korean chicken soup.

Luke Nguyen's Railway Vietnam

9:00PM Food PG

Luke visited SAPA high in the hills in Northern Vietnam fifteen years ago. He's pleased to find out that not much has changed, and visits a little girl he befriended during that time.

Luke visited SAPA high in the hills in Northern Vietnam fifteen years ago. He's pleased to find out that not much has changed, and visits a little girl he befriended during that time. She welcomes him into her house and learns how the local dish of dried buffalo is made. He also goes foraging for botanicals with a scientist who is making Vietnam's very first gin.

Cook Like an Italian with Silvia Colloca

9:30PM Food G

Bread is sacred in Italy, it's there at almost every family meal and should never be wasted. Silvia shares three delicious ways to repurpose leftover bread, starting with a rustic orecchiette pasta.

Bread is sacred in Italy, it’s there at almost every family meal and should never be wasted. Silvia shares three delicious ways to repurpose leftover bread, starting with a rustic, healthy orecchiette pasta, a baked fish dish with roasted bread and a dessert so spectacular you wont believe its made with stale bread.

Asia Unplated With Diana Chan

10:00PM Food G

Chef and owner of Atlas Dining, Charlie Carrington shows Diana how to ferment kimchi at home before cooking up a beef bulgogi, a dish of marinated beef cooked at high heat.

Korean food is fast becoming a staple cuisine in Australia, particularly fried chicken and Korean BBQ, but there is so much more to explore. Chef and owner of Atlas Dining, Charlie Carrington shows Diana how to ferment kimchi at home before cooking up a beef bulgogi, a dish of marinated beef cooked at high heat and topped with quintessential Korean condiments. Diana decides to make a vegetarian version of bibimbap, a versatile and wholesome dish full of vibrant flavours.

Carnival Eats

10:30PM 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.

Carnival Eats

11:00PM 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.

Rick Stein's Food Heroes

11:30PM Food G

Rick travels to Bamburgh and tastes some Scotch Pies. After visiting Mike Ainsley, who farms Cheviot sheep, Rick whips up a tasty moussaka, using local lamb.

Rick travels to Bamburgh and tastes some Scotch Pies. After visiting Mike Ainsley, who farms Cheviot sheep, Rick whips up a tasty moussaka, using local lamb. Next stop is Seahouses, where Rick visits the Swallow smokehouse, run by Patrick Wilkin.

Rick Stein's Food Heroes

12:00AM Food PG

Rick and Chalky are in the Yorkshire Dales. At Leyburn market, they check out the local dairy produce and, after chatting to the stall-holders, Rick prepares a Yorkshire Curd Tart.

Rick and Chalky are in the Yorkshire Dales. At Leyburn market, they check out the local dairy produce and, after chatting to the stall-holders, Rick prepares a Yorkshire Curd Tart, a local variety of cheesecake.

Ainsley's Caribbean Kitchen

12:35AM Food G

Ainsley's first stop is Jamaica, the island where his father grew up, to re-discover the country that has long been linked to great food, music and culture.

Ainsley’s first stop is Jamaica, the island where his father grew up, to re-discover the country that has long been linked to great food, music and culture. He begins in the Coronation Market, where farmers from all over Jamaica head to on the weekends to sell their produce, and its the best way to explore truly local ingredients. Here, Ainsley makes some new friends, and picks up the ingredients for his first recipe.

The Great Australian Cookbook

1:30AM Food G

CWA legend Merle Parrish reveals some of her top baking secrets, while Executive Chef of Quay and Bennelong restaurants, Peter Gilmore reveals his favourite Sunday night meal, Korean chicken soup.

CWA legend and grandmother Merle Parrish reveals some of her baking secrets when her entire extended family gathers at her home in Cudal, NSW, for an afternoon tea of Anzac biscuits and pavlova. Culinary genius and the gentleman of fine dining, Executive Chef of iconic Quay and Bennelong restaurants, Peter Gilmore reveals his favourite Sunday night meal, Korean chicken soup.

Luke Nguyen's Railway Vietnam

2:00AM Food PG

Luke visited SAPA high in the hills in Northern Vietnam fifteen years ago. He's pleased to find out that not much has changed, and visits a little girl he befriended during that time.

Luke visited SAPA high in the hills in Northern Vietnam fifteen years ago. He's pleased to find out that not much has changed, and visits a little girl he befriended during that time. She welcomes him into her house and learns how the local dish of dried buffalo is made. He also goes foraging for botanicals with a scientist who is making Vietnam's very first gin.

Cook Like an Italian with Silvia Colloca

2:30AM Food G

Bread is sacred in Italy, it's there at almost every family meal and should never be wasted. Silvia shares three delicious ways to repurpose leftover bread, starting with a rustic orecchiette pasta.

Bread is sacred in Italy, it’s there at almost every family meal and should never be wasted. Silvia shares three delicious ways to repurpose leftover bread, starting with a rustic, healthy orecchiette pasta, a baked fish dish with roasted bread and a dessert so spectacular you wont believe its made with stale bread.

Asia Unplated With Diana Chan

3:00AM Food G

Chef and owner of Atlas Dining, Charlie Carrington shows Diana how to ferment kimchi at home before cooking up a beef bulgogi, a dish of marinated beef cooked at high heat.

Korean food is fast becoming a staple cuisine in Australia, particularly fried chicken and Korean BBQ, but there is so much more to explore. Chef and owner of Atlas Dining, Charlie Carrington shows Diana how to ferment kimchi at home before cooking up a beef bulgogi, a dish of marinated beef cooked at high heat and topped with quintessential Korean condiments. Diana decides to make a vegetarian version of bibimbap, a versatile and wholesome dish full of vibrant flavours.

Carnival Eats

3:30AM 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.

Carnival Eats

4:00AM 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

4:30AM Food G

Maggie performs some magic with a light lemony cake cooked with plump sultana grapes. Maggie then combines fragrant quince with rosemary to make a beautiful savoury jelly.

Maggie performs some magic with a light lemony cake cooked with plump sultana grapes. Maggie then combines fragrant quince with rosemary to make a beautiful savoury jelly while Simon makes a tangy, spicy lime pickle with lots of chilli.

Monday 3rd February

The Cook And The Chef

5:00AM Food G

If you enjoy the smell of freshly baked bread, you won't able to resist Maggie's oat, raisin and fennel bread. Irresistibly rich, it's perfect at any time, but especially for breakfast.

If you enjoy the smell of freshly baked, you won’t be able to resist Maggie’s oat, raisin and fennel bread. Irresistibly rich, it’s perfect at any time, but especially for breakfast. But if you’re like Simon and not a morning person, then he’s got just the remedy for you. A delicious ‘granola’ style cerea, with a unique kick to start your day.

Ainsley's Caribbean Kitchen

5:30AM Food G

Ainsley's first stop is Jamaica, the island where his father grew up, to re-discover the country that has long been linked to great food, music and culture.

Ainsley’s first stop is Jamaica, the island where his father grew up, to re-discover the country that has long been linked to great food, music and culture. He begins in the Coronation Market, where farmers from all over Jamaica head to on the weekends to sell their produce, and its the best way to explore truly local ingredients. Here, Ainsley makes some new friends, and picks up the ingredients for his first recipe.

The Great Australian Cookbook

6:30AM Food G

CWA legend Merle Parrish reveals some of her top baking secrets, while Executive Chef of Quay and Bennelong restaurants, Peter Gilmore reveals his favourite Sunday night meal, Korean chicken soup.

CWA legend and grandmother Merle Parrish reveals some of her baking secrets when her entire extended family gathers at her home in Cudal, NSW, for an afternoon tea of Anzac biscuits and pavlova. Culinary genius and the gentleman of fine dining, Executive Chef of iconic Quay and Bennelong restaurants, Peter Gilmore reveals his favourite Sunday night meal, Korean chicken soup.

Luke Nguyen's Railway Vietnam

7:00AM Food PG

Luke visited SAPA high in the hills in Northern Vietnam fifteen years ago. He's pleased to find out that not much has changed, and visits a little girl he befriended during that time.

Luke visited SAPA high in the hills in Northern Vietnam fifteen years ago. He's pleased to find out that not much has changed, and visits a little girl he befriended during that time. She welcomes him into her house and learns how the local dish of dried buffalo is made. He also goes foraging for botanicals with a scientist who is making Vietnam's very first gin.

Cook Like an Italian with Silvia Colloca

7:30AM Food G

Bread is sacred in Italy, it's there at almost every family meal and should never be wasted. Silvia shares three delicious ways to repurpose leftover bread, starting with a rustic orecchiette pasta.

Bread is sacred in Italy, it’s there at almost every family meal and should never be wasted. Silvia shares three delicious ways to repurpose leftover bread, starting with a rustic, healthy orecchiette pasta, a baked fish dish with roasted bread and a dessert so spectacular you wont believe its made with stale bread.

Asia Unplated With Diana Chan

8:00AM Food G

Chef and owner of Atlas Dining, Charlie Carrington shows Diana how to ferment kimchi at home before cooking up a beef bulgogi, a dish of marinated beef cooked at high heat.

Korean food is fast becoming a staple cuisine in Australia, particularly fried chicken and Korean BBQ, but there is so much more to explore. Chef and owner of Atlas Dining, Charlie Carrington shows Diana how to ferment kimchi at home before cooking up a beef bulgogi, a dish of marinated beef cooked at high heat and topped with quintessential Korean condiments. Diana decides to make a vegetarian version of bibimbap, a versatile and wholesome dish full of vibrant flavours.

Carnival Eats

8:30AM 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.

Carnival Eats

9:00AM 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.

Nigellissima

9:30AM Food G

Nigella Lawson introduces us to her love of Italian food through Sicilian pasta with tomatoes, garlic and almonds.

Nigella introduces us to her love of Italian food through Sicilian pasta with tomatoes, garlic and almonds. There's a mid-week family feast of tagliata - a juicy steak cut into thin slices - served with crisp, fluffy Tuscan fries.

Nigellissima

10:00AM Food G

Nigella Lawson's mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory Italian roast chicken.

Nigella Lawson's mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory, yet simple, Italian roast chicken, served alongside a sunny saffron orzotto. Dessert comes courtesy of Nigella's surprisingly easy coffee ice cream, inspired by lazy days spent in the ice cream parlours of Florence, and an extra treat is presented in the form of a chocolate olive oil cake.

Rick Stein's Food Heroes

10:30AM Food G

Rick travels to Bamburgh and tastes some Scotch Pies. After visiting Mike Ainsley, who farms Cheviot sheep, Rick whips up a tasty moussaka, using local lamb.

Rick travels to Bamburgh and tastes some Scotch Pies. After visiting Mike Ainsley, who farms Cheviot sheep, Rick whips up a tasty moussaka, using local lamb. Next stop is Seahouses, where Rick visits the Swallow smokehouse, run by Patrick Wilkin.

Rick Stein's Food Heroes

11:00AM Food PG

Rick and Chalky are in the Yorkshire Dales. At Leyburn market, they check out the local dairy produce and, after chatting to the stall-holders, Rick prepares a Yorkshire Curd Tart.

Rick and Chalky are in the Yorkshire Dales. At Leyburn market, they check out the local dairy produce and, after chatting to the stall-holders, Rick prepares a Yorkshire Curd Tart, a local variety of cheesecake.

Ainsley's Caribbean Kitchen

11:35AM Food G

Ainsley's first stop is Jamaica, the island where his father grew up, to re-discover the country that has long been linked to great food, music and culture.

Ainsley’s first stop is Jamaica, the island where his father grew up, to re-discover the country that has long been linked to great food, music and culture. He begins in the Coronation Market, where farmers from all over Jamaica head to on the weekends to sell their produce, and its the best way to explore truly local ingredients. Here, Ainsley makes some new friends, and picks up the ingredients for his first recipe.

Carnival Eats

12:30PM 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.

Carnival Eats

1:00PM 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.

Food Lab By Ben Milbourne

1:30PM Food G

Ben and Joel are cooking with eggs and the different ways they are used. In Australia, we consume 6.2 billion annually, so it is no surprise that eggs are essential to so many dishes.

Ben and Joel are cooking with eggs and the different ways they are used. In Australia, we consume 6.2 billion annually, so it is no surprise that eggs are essential to so many dishes.

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.

Surfing The Menu

2:00PM Food PG

Ben and Curtis are introduced to the wonders of Aboriginal culture when they visit Kakadu National Park. Curtis cooks barramundi fillet in foil with Asian herbs.

Ben and Curtis are introduced to the wonders of Aboriginal culture when they visit Kakadu National Park. The boys are taken on a tour of the nearby river, where they explore rock paintings and hunt for magpie geese, with the locals showing them how it's done. Nerves are high when they go fishing for barramundi on a crocodile infested billabong. Under the watchful eye of the crocs, the boys cook up their catch. Curtis cooks his barramundi fillet in foil with Asian herbs while Ben poaches the barramundi fillets and serves them with crispy Vietnamese pancakes.

Late Nite Eats

2:30PM Food G

Jordan checks out the bay area's biggest city, Oakland, California, long known for its tremendous diversity and thriving arts and entertainment scene, and amazing Asian cuisine.

Jordan checks out the bay area’s biggest city, Oakland, California, long known for its tremendous diversity and thriving arts and entertainment scene, and amazing Asian cuisine. His first stop is Seawolf Public House in Jack London Square, a new local where chef Jason Moniz mashes up classic pub food with international flavours.

Rachel Allen Dinner Parties

3:00PM Food G

Rachel helps Cara Sheerin throw a dinner party to remember by teaching her a French-inspired new menu. Starting with chicken liver pate with sweet apple relish, followed by steak au poivre.

Rachel helps Cara Sheerin throw a dinner party to remember by teaching her a French-inspired new menu. Starting with chicken liver pate with sweet apple relish, followed by a main course to die for - steak au poivre.

Annabel Langbein: Free Range Cook

3:30PM Food G

Back in spring, Annabel planted a traditional Mexican three-sisters garden of corn, beans and zucchini, and now it's time to harvest her fresh produce and transform it into aTex-Mex style meal.

Back in spring, Annabel planted a traditional Mexican three-sisters garden of corn, beans and zucchini, and now it’s time to harvest her fresh produce and transform it into a delicious Tex-Mex style meal. She combines the corn, beans and zucchini in a salad with quinoa, and whizzes her homegrown tomatoes and chillies into a fat-free salsa. A smoked chipotle pepper dressing transforms a classic Caesar salad into something special, and even an after-dinner chocolate treat is enlivened by a dash of chilli.

Annabel Langbein: Free Range Cook

4:00PM Food G

Always up for an adventure, Annabel Langbein treks north to a buffalo farm to meet a couple making sublime buffalo yoghurt and cheeses.

Always up for an adventure, Annabel Langbein treks north to a buffalo farm to meet a couple making sublime buffalo yoghurt and cheeses. She arrives armed with an intensely rich Black Velvet Cake, the perfect companion to creamy buffalo yoghurt and blackberries foraged from the farm. Returning to her cabin she tries her hand at her own yoghurt, then pairs some buffalo mozzarella with sweet, ripe figs from her tree. It’s the perfect starter for a lakeside meal of Seared Chilli Lemon Tuna, nicoise salad and slow-baked summer stonefruit.

Anjum's Australian Spice Stories

4:30PM Food G

There's not a curry in sight when Anjum serves up a selection of contemporary, bite sized Indian snacks that both look and taste delicious.

There's not a curry in sight when Anjum serves up a selection of contemporary, bite sized Indian snacks that both look and taste delicious. From Goan prawn and coconut cakes to salmon roe and avocado pani puri, this is the ultimate menu for entertaining guests.

New Scandinavian Cooking

5:00PM Food G

Andreas travels southwards from Trondheim to Oslo, and the first stop is Oppdal in the breadbasket of Mid-Norway, where he prepares a beef stew with rye bread and beer.

Few things are better than a real, hearty stew. Stews have a universal generousness and at the same time they are often a great expression of unique local traditions. Andreas travels southwards from Trondheim to Oslo, and the first stop is Oppdal in the breadbasket of Mid-Norway, where he prepares a beef stew with rye bread and beer. In the mountain region lamb is on the menu, and the stew is flavored with mild Scandinavian spices. As he reaches the flatlands again he makes a very traditional dish, pork knuckles with pea stew.

Martha Bakes

5:30PM Food G

French meringue is one of the most simple, yet mysterious traditions in the world of pastry. Let Martha demystify this classic French technique and unlock a world of heavenly light sweets.

French meringue is one of the most simple, yet mysterious traditions in the world of pastry. Let Martha demystify this classic French technique and unlock a world of heavenly light sweets. Master the art of mixing French meringue with Martha’s tried-and-true tips

Bake With Anna Olson

6:00PM Food PG

A sandwich cookie is a cookie with a surprise - something delicious waiting in the centre. Anna bakes an assortment of her favourites including chocolate sandwich cookies, and French macarons.

A sandwich cookie is a cookie with a surprise - something delicious waiting in the centre. Anna bakes an assortment of her favourites including chocolate sandwich cookies, almond linzer cookies, and French macarons.

The Cook And The Chef

6:30PM Food G

Beef is on the menu this week as Maggie dons her boots and oilskin and travels to the far north of South Australia to experience an Outback Cattle Drive.

Beef is on the menu this week as Maggie dons her boots and oilskin and travels to the far north of South Australia to experience an Outback Cattle Drive.

The Cook And The Chef

7:00PM Food G

The duo reveal their idea of the perfect Sunday dinner - and their choices couldn't be more contrasting. For Maggie, it's a chance to make a simple meal.

The duo reveal their idea of the perfect Sunday dinner - and their choices couldn’t be more contrasting. For Maggie, it’s a chance to make a simple meal - such the perfect steak sandwich or the ultimate gourmet toasted cheese sandwich. For Simon, it’s his one day off work - and that allows him to sleep in, indulge his love of reading, and cook a long and complex dish solely for his own pleasure.

How To Cook Like Heston

7:30PM Food G

Surely there is more to spuds than mashing, boiling, or roasting? This week, Heston challenges the way we cook the humble spud.

Surely there is more to spuds than mashing, boiling, or roasting? This week, Heston challenges the way we cook the humble spud, taking us through a radical compendium of tips and techniques to transform our Maris Pipers into a mouth-watering main course - from his legendary triple cooked chips to potato donuts, potato skin jam, and the perfect mash.

Simply Italian

8:00PM Food G

Michela shows us how easy it is to make delicious fresh pasta at home - without the use of any gadgets.

Michela shows us how easy it is to make delicious fresh pasta at home - without the use of any gadgets. She starts by creating the perfect pasta dough and rolling it by hand to make simple Linguine Primavera, long, thin ribbons of pasta with a Zesty, Spring Vegetable Sauce.

Ottolenghi's Mediterranean Island Feast

8:30PM Food G

Yotam visits Crete and explores its rich and complex culinary history. In the ancient capital of Heraklion, Yotam makes a variation of the Cretan meze dakos.

Yotam visits Crete and explores its rich and complex culinary history. In the ancient capital of Heraklion, he makes a variation of the Cretan meze dakos, a marriage of tomatoes, crumbled feta, olives, and oregano. In the fishing port of Agios Nikolaos, he marries octopus marinaded in wine with tender baby squid, stuffed with tomatoes and okra. On a trip inland, Yotam uses feta for a cheesecake with a ripe cherry compote. He also prepares a feast of spit-roasted pork souvlaki, served with his twist on tzatziki.

River Cottage Australia

9:30PM Food PG

Paul is keen to restore the gully that acts as a natural watercourse on his farm, but it's almost totally overgrown with blackberries. Paul hires a herd of hefty eaters to deal with the problem.

River Cottage Australia land-holder Paul West is keen to restore the gully that acts as a natural watercourse on his farm but it’s almost totally overgrown with blackberries. Paul learns he can hire a herd of hefty eaters to deal with the problem, but will they have the appetite for such a massive job? Meanwhile, Paul hatches a plan to create new life at River Cottage with the help of Ron, his brand new rooster. At the same time, he has a tough task to perform. Big Boy the pig is ready for the butcher, but is Paul?

The Cook And The Chef

10:30PM Food G

Beef is on the menu this week as Maggie dons her boots and oilskin and travels to the far north of South Australia to experience an Outback Cattle Drive.

Beef is on the menu this week as Maggie dons her boots and oilskin and travels to the far north of South Australia to experience an Outback Cattle Drive.

The Cook And The Chef

11:00PM Food G

The duo reveal their idea of the perfect Sunday dinner - and their choices couldn't be more contrasting. For Maggie, it's a chance to make a simple meal.

The duo reveal their idea of the perfect Sunday dinner - and their choices couldn’t be more contrasting. For Maggie, it’s a chance to make a simple meal - such the perfect steak sandwich or the ultimate gourmet toasted cheese sandwich. For Simon, it’s his one day off work - and that allows him to sleep in, indulge his love of reading, and cook a long and complex dish solely for his own pleasure.

Masterchef: The Professionals

11:30PM Food G

It's Finals Week, and two Michelin-starred chef Marcus Wareing, chef and formidable perfectionist Monica Galetti, and maestro Gregg Wallace are just a step away from crowning the next winner.

It’s Finals Week on Professional MasterChef. Two Michelin-starred chef Marcus Wareing, chef and formidable perfectionist Monica Galetti, and MasterChef maestro Gregg Wallace are just a step away from crowning a new Professional MasterChef champion, as they reach the final stages of their search for the country’s brightest new culinary star.

Bake With Anna Olson

12:35AM Food PG

A sandwich cookie is a cookie with a surprise - something delicious waiting in the centre. Anna bakes an assortment of her favourites including chocolate sandwich cookies, and French macarons.

A sandwich cookie is a cookie with a surprise - something delicious waiting in the centre. Anna bakes an assortment of her favourites including chocolate sandwich cookies, almond linzer cookies, and French macarons.

Martha Bakes

1:05AM Food G

French meringue is one of the most simple, yet mysterious traditions in the world of pastry. Let Martha demystify this classic French technique and unlock a world of heavenly light sweets.

French meringue is one of the most simple, yet mysterious traditions in the world of pastry. Let Martha demystify this classic French technique and unlock a world of heavenly light sweets. Master the art of mixing French meringue with Martha’s tried-and-true tips

The F Word USA

1:35AM Food PG

In this finale, Gordon reveals which two teams he chose to compete to win $100,000 and the title of F Word Champion!

In this finale, Gordon reveals which two teams he chose to compete to win $100,000 and the title of F Word Champion! Celebrity guests Eva Longoria and Tony Hale join in the dining room, as Gordon faces David Beckham in a cook-off and meets some adorable kids who share their spot-on Gordon Ramsay impersonations.

F-ck That's Delicious

1:55AM Food MA

Rap's greatest bon vivant, Action Bronson, travels the world meeting like-minded pleasure-seekers and eats his fair share of everything. He stops in DC, Atlanta and Miami.

This series follows rap's greatest bon vivant, Action Bronson, as he travels the world meeting like-minded pleasure-seekers and eating his fair share of everything. Action stops in DC, Atlanta, and Miami, eats in the hottest restaurant in the country, samples true southern BBQ, and learns how to make a new bay scallop and papaya dish.

How To Cook Like Heston

2:30AM Food G

Surely there is more to spuds than mashing, boiling, or roasting? This week, Heston challenges the way we cook the humble spud.

Surely there is more to spuds than mashing, boiling, or roasting? This week, Heston challenges the way we cook the humble spud, taking us through a radical compendium of tips and techniques to transform our Maris Pipers into a mouth-watering main course - from his legendary triple cooked chips to potato donuts, potato skin jam, and the perfect mash.

Simply Italian

3:00AM Food G

Michela shows us how easy it is to make delicious fresh pasta at home - without the use of any gadgets.

Michela shows us how easy it is to make delicious fresh pasta at home - without the use of any gadgets. She starts by creating the perfect pasta dough and rolling it by hand to make simple Linguine Primavera, long, thin ribbons of pasta with a Zesty, Spring Vegetable Sauce.

Ottolenghi's Mediterranean Island Feast

3:30AM Food G

Yotam visits Crete and explores its rich and complex culinary history. In the ancient capital of Heraklion, Yotam makes a variation of the Cretan meze dakos.

Yotam visits Crete and explores its rich and complex culinary history. In the ancient capital of Heraklion, he makes a variation of the Cretan meze dakos, a marriage of tomatoes, crumbled feta, olives, and oregano. In the fishing port of Agios Nikolaos, he marries octopus marinaded in wine with tender baby squid, stuffed with tomatoes and okra. On a trip inland, Yotam uses feta for a cheesecake with a ripe cherry compote. He also prepares a feast of spit-roasted pork souvlaki, served with his twist on tzatziki.

Food Lab By Ben Milbourne

4:30AM Food G

Ben and Joel are cooking with eggs and the different ways they are used. In Australia, we consume 6.2 billion annually, so it is no surprise that eggs are essential to so many dishes.

Ben and Joel are cooking with eggs and the different ways they are used. In Australia, we consume 6.2 billion annually, so it is no surprise that eggs are essential to so many dishes.

Tuesday 4th February

Surfing The Menu

5:00AM Food PG

Ben and Curtis are introduced to the wonders of Aboriginal culture when they visit Kakadu National Park. Curtis cooks barramundi fillet in foil with Asian herbs.

Ben and Curtis are introduced to the wonders of Aboriginal culture when they visit Kakadu National Park. The boys are taken on a tour of the nearby river, where they explore rock paintings and hunt for magpie geese, with the locals showing them how it's done. Nerves are high when they go fishing for barramundi on a crocodile infested billabong. Under the watchful eye of the crocs, the boys cook up their catch. Curtis cooks his barramundi fillet in foil with Asian herbs while Ben poaches the barramundi fillets and serves them with crispy Vietnamese pancakes.

Late Nite Eats

5:30AM Food G

Jordan checks out the bay area's biggest city, Oakland, California, long known for its tremendous diversity and thriving arts and entertainment scene, and amazing Asian cuisine.

Jordan checks out the bay area’s biggest city, Oakland, California, long known for its tremendous diversity and thriving arts and entertainment scene, and amazing Asian cuisine. His first stop is Seawolf Public House in Jack London Square, a new local where chef Jason Moniz mashes up classic pub food with international flavours.

Rachel Allen Dinner Parties

6:00AM Food G

Rachel helps Cara Sheerin throw a dinner party to remember by teaching her a French-inspired new menu. Starting with chicken liver pate with sweet apple relish, followed by steak au poivre.

Rachel helps Cara Sheerin throw a dinner party to remember by teaching her a French-inspired new menu. Starting with chicken liver pate with sweet apple relish, followed by a main course to die for - steak au poivre.

Annabel Langbein: Free Range Cook

6:30AM Food G

Back in spring, Annabel planted a traditional Mexican three-sisters garden of corn, beans and zucchini, and now it's time to harvest her fresh produce and transform it into aTex-Mex style meal.

Back in spring, Annabel planted a traditional Mexican three-sisters garden of corn, beans and zucchini, and now it’s time to harvest her fresh produce and transform it into a delicious Tex-Mex style meal. She combines the corn, beans and zucchini in a salad with quinoa, and whizzes her homegrown tomatoes and chillies into a fat-free salsa. A smoked chipotle pepper dressing transforms a classic Caesar salad into something special, and even an after-dinner chocolate treat is enlivened by a dash of chilli.

Annabel Langbein: Free Range Cook

7:00AM Food G

Always up for an adventure, Annabel Langbein treks north to a buffalo farm to meet a couple making sublime buffalo yoghurt and cheeses.

Always up for an adventure, Annabel Langbein treks north to a buffalo farm to meet a couple making sublime buffalo yoghurt and cheeses. She arrives armed with an intensely rich Black Velvet Cake, the perfect companion to creamy buffalo yoghurt and blackberries foraged from the farm. Returning to her cabin she tries her hand at her own yoghurt, then pairs some buffalo mozzarella with sweet, ripe figs from her tree. It’s the perfect starter for a lakeside meal of Seared Chilli Lemon Tuna, nicoise salad and slow-baked summer stonefruit.

Anjum's Australian Spice Stories

7:30AM Food G

There's not a curry in sight when Anjum serves up a selection of contemporary, bite sized Indian snacks that both look and taste delicious.

There's not a curry in sight when Anjum serves up a selection of contemporary, bite sized Indian snacks that both look and taste delicious. From Goan prawn and coconut cakes to salmon roe and avocado pani puri, this is the ultimate menu for entertaining guests.

New Scandinavian Cooking

8:00AM Food G

Andreas travels southwards from Trondheim to Oslo, and the first stop is Oppdal in the breadbasket of Mid-Norway, where he prepares a beef stew with rye bread and beer.

Few things are better than a real, hearty stew. Stews have a universal generousness and at the same time they are often a great expression of unique local traditions. Andreas travels southwards from Trondheim to Oslo, and the first stop is Oppdal in the breadbasket of Mid-Norway, where he prepares a beef stew with rye bread and beer. In the mountain region lamb is on the menu, and the stew is flavored with mild Scandinavian spices. As he reaches the flatlands again he makes a very traditional dish, pork knuckles with pea stew.

How To Cook Like Heston

8:30AM Food G

Surely there is more to spuds than mashing, boiling, or roasting? This week, Heston challenges the way we cook the humble spud.

Surely there is more to spuds than mashing, boiling, or roasting? This week, Heston challenges the way we cook the humble spud, taking us through a radical compendium of tips and techniques to transform our Maris Pipers into a mouth-watering main course - from his legendary triple cooked chips to potato donuts, potato skin jam, and the perfect mash.

Simply Italian

9:00AM Food G

Michela shows us how easy it is to make delicious fresh pasta at home - without the use of any gadgets.

Michela shows us how easy it is to make delicious fresh pasta at home - without the use of any gadgets. She starts by creating the perfect pasta dough and rolling it by hand to make simple Linguine Primavera, long, thin ribbons of pasta with a Zesty, Spring Vegetable Sauce.

Ottolenghi's Mediterranean Island Feast

9:30AM Food G

Yotam visits Crete and explores its rich and complex culinary history. In the ancient capital of Heraklion, Yotam makes a variation of the Cretan meze dakos.

Yotam visits Crete and explores its rich and complex culinary history. In the ancient capital of Heraklion, he makes a variation of the Cretan meze dakos, a marriage of tomatoes, crumbled feta, olives, and oregano. In the fishing port of Agios Nikolaos, he marries octopus marinaded in wine with tender baby squid, stuffed with tomatoes and okra. On a trip inland, Yotam uses feta for a cheesecake with a ripe cherry compote. He also prepares a feast of spit-roasted pork souvlaki, served with his twist on tzatziki.

River Cottage Australia

10:30AM Food PG

Paul is keen to restore the gully that acts as a natural watercourse on his farm, but it's almost totally overgrown with blackberries. Paul hires a herd of hefty eaters to deal with the problem.

River Cottage Australia land-holder Paul West is keen to restore the gully that acts as a natural watercourse on his farm but it’s almost totally overgrown with blackberries. Paul learns he can hire a herd of hefty eaters to deal with the problem, but will they have the appetite for such a massive job? Meanwhile, Paul hatches a plan to create new life at River Cottage with the help of Ron, his brand new rooster. At the same time, he has a tough task to perform. Big Boy the pig is ready for the butcher, but is Paul?

Martha Bakes

11:30AM Food G

French meringue is one of the most simple, yet mysterious traditions in the world of pastry. Let Martha demystify this classic French technique and unlock a world of heavenly light sweets.

French meringue is one of the most simple, yet mysterious traditions in the world of pastry. Let Martha demystify this classic French technique and unlock a world of heavenly light sweets. Master the art of mixing French meringue with Martha’s tried-and-true tips

Bake With Anna Olson

12:00PM Food PG

A sandwich cookie is a cookie with a surprise - something delicious waiting in the centre. Anna bakes an assortment of her favourites including chocolate sandwich cookies, and French macarons.

A sandwich cookie is a cookie with a surprise - something delicious waiting in the centre. Anna bakes an assortment of her favourites including chocolate sandwich cookies, almond linzer cookies, and French macarons.

The Cook And The Chef

12:30PM Food G

Beef is on the menu this week as Maggie dons her boots and oilskin and travels to the far north of South Australia to experience an Outback Cattle Drive.

Beef is on the menu this week as Maggie dons her boots and oilskin and travels to the far north of South Australia to experience an Outback Cattle Drive.

The Cook And The Chef

1:00PM Food G

The duo reveal their idea of the perfect Sunday dinner - and their choices couldn't be more contrasting. For Maggie, it's a chance to make a simple meal.

The duo reveal their idea of the perfect Sunday dinner - and their choices couldn’t be more contrasting. For Maggie, it’s a chance to make a simple meal - such the perfect steak sandwich or the ultimate gourmet toasted cheese sandwich. For Simon, it’s his one day off work - and that allows him to sleep in, indulge his love of reading, and cook a long and complex dish solely for his own pleasure.

Food Lab By Ben Milbourne

1:30PM Food G

On today's episode of Food Lab, it is all about quick and simple. Ben will show you how to maximise the use of surface area to cook quickly and efficiently.

On today’s episode of Food Lab, it is all about quick and simple. Ben will show you how to maximise the use of surface area to cook quickly and efficiently.

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.

Surfing The Menu

2:00PM Food G

Ben and Curtis join former Chicago Bulls basketballer Luke Longley for a whirlwind tour of the area and all the local delights.

Only a short trip from Fremantle Harbour, Rottnest Island is a holiday paradise for locals to visit. With wicked surf spots and fabulous food, Rottnest Island first inspired Ben to pursue a career in cuisine. Joining the boys on this trip down memory lane is Fremantle local, former Chicago Bulls basketballer Luke Longley. With Luke as their guide, the boys are in for a whirlwind tour of the area and all the local delights. For dinner, Ben cooks octopus salad with tomato, lime and chili, while Curtis prepares lobster with free range chicken and sardine sandwiches.

Late Nite Eats

2:30PM Food G

Jordan's in Memphis, a city known for BBQ and the Blues, but there's much more to its late night food scene.

Jordan’s in Memphis, a city known for BBQ and the Blues, but there’s much more to its late night food scene. Jordan’s firing up the evening with some Polynesian fare gone Southern at Atomic Tiki, a hidden tropical oasis in Overton Park. He tries pork belly steamed buns and gets a glimpse of their top selling favourite, the Polynesian meatballs before heading downtown.

Rachel Allen Dinner Parties

3:00PM Food G

Rachel helps novice cook Jonathan Welford overcome his dinner party fears by teaching him some impressive new dishes, including poached monkfish with a tomato and toasted hazelnut salsa.

Rachel helps novice cook Jonathan Welford overcome his dinner party fears by teaching him some impressive new dishes, including a starter of poached monkfish with a tomato and toasted hazelnut salsa, followed by a decadent mushroom tart with cooked cucumber and mint. A delightful apricot meringue with apricot puree finishes his menu perfectly.

Annabel Langbein: Free Range Cook

3:30PM Food G

Annabel Langbein is up early, roasting a chicken to take on a fishing expedition. She's in her element as she helps the local fishermen bait their kontiki torpedo and then prepares them lunch.

Annabel Langbein is up early, roasting a chicken to take on a fishing expedition. She’s in her element as she helps the local fishermen bait their kontiki torpedo and then prepares them lunch of fresh roast chicken and coleslaw rolls. The catch safely ashore, Annabel shows how easy it is to fillet fresh fish, then whips up a dinner of Beachside Ceviche followed by Fragrant Fish Curry on the back of her flatbed truck. As the sun sets, she and her new friends enjoy the fruits of their labours in a picnic on the sand.

Annabel Langbein: Free Range Cook

4:00PM Food G

It's autumn and Annabel Langbein is making the most of her seasonal harvests, cooking up a big batch of a versatile tomato passata to use as the base for winter recipes.

It’s autumn and Annabel Langbein is making the most of her seasonal harvests, cooking up a big batch of a versatile tomato passata to use as the base for winter recipes. She takes a jar with her when she ventures out to visit a local winemaker who is becoming as famous for his prosciutto as his pinot noir, and cooks up a meal of Chicken Prosciutto Parcels and Savoury Polenta on the back of her trusty yellow truck. For dessert, a deliciously rich date lumberjack cake, finished with a crunchy coconut topping.

Anjum's Australian Spice Stories

4:30PM Food G

Anjum takes us through a day in her life one meal at a time, kick-starting the day with a masala omelette, followed by a BBQ in the Aussie countryside.

Anjum takes us through a day in her life one meal at a time, kick-starting the day with a masala omelette, followed by a BBQ in the Australian countryside where she grills a hearty vegetarian lunch of spice roasted butternut squash. For dinner it's roast chicken Indian style and for dessert a family favourite, semolina halva.

New Scandinavian Cooking

5:00PM Food G

Andreas investigates how the isolated, UNESCO-listed mountain town of Roros has become a culinary attraction. He makes crispy sour cream waffles, and homemade cloudberry ice cream.

Andreas investigates how the isolated, UNESCO-listed mountain town of Roros has become a culinary attraction. He makes crispy sour cream waffles, homemade cloudberry ice cream, and learns the secret behind the local fermented sausage. For main course he serves Norwegian meatballs in a delicious gravy, with potatoes and lingonberries.

Martha Bakes

5:30PM Food G

Easy no roll pie crust? Martha teaches a foolproof method to creating perfect crusts in no time - say goodbye to hassle and hello to ease.

Easy no roll pie crust? Martha teaches a foolproof method to creating perfect crusts in no time - say goodbye to hassle and hello to ease. Learn to love press in crusts and think outside of the box with three unique recipes.

Bake With Anna Olson

6:00PM Food PG

Anna shares her secrets on how to make her favourite squares, including classic fudge brownies, pumpkin cheesecake squares, and lemon meringue squares.

Anna shares her secrets on how to make her favourite squares, including classic fudge brownies, pumpkin cheesecake squares, and lemon meringue squares.

The Cook And The Chef

6:30PM Food G

Spatchcock and terrines are on the menu this week as Maggie and Simon share with us some of the traditions and ingredients that have influenced their culinary lives.

Spatchcock and terrines are on the menu this week as Maggie and Simon share with us some of the traditions and ingredients that have influenced their culinary lives. The Barossa valley is rich in history, with wine and food very much at the heart of it. For Maggie, it’s these traditions that have played such a major part in her life and cuisine.

The Cook And The Chef

7:00PM Food G

This episode is all about sweetness and light, in the form of sugar and glorious North Queensland sunshine. Maggie and Simon begin with a couple of racks.

This episode is all about sweetness and light, in the form of sugar and glorious North Queensland sunshine. Maggie and Simon begin with a couple of racks - Maggie’s rack of lamb and Simon’s rack of sugarcane prawns - before getting down to some truly sweet stuff. Maggie bakes a delicious chocolate brownie with a sour cream parfait while Simon dazzles us with some sugar work.

Hairy Bikers Northern Exposure

7:30PM Food PG

The bikers travel to the Baltic States, starting with Lithuania, where they make a pilgrimage to the Hill of Crosses. In Latvia, they ride with Latvia's oldest biker gang, The Brothers of the Wind.

The bikers travel to the Baltic States, starting with Lithuania. They make a pilgrimage to the Hill of Crosses, a site bristling with crosses and historically under constant threat from the KGB, the hill has been a Lithuanian symbol of strength and resistance for over two centuries. In Latvia, the bikers can't resist the opportunity to ride with Latvia's oldest biker gang, The Brothers of the Wind and they travel to Riga's huge indoor market constructed from former Zeppelin sheds, and taste some of the country's most amazing produce. Estonia sees the bikers going back to basics, on the peaceful and beautiful island of Muhu. They get a taste of the future with an inventive chef, go foraging for sea kale and fall in love with a group of dancing grannies.

Rick Stein's Taste Of Shanghai

8:30PM Food G

Rick Stein's food adventures takes him to Shanghai where he learns if this bustling city has managed to hold on to its culinary roots. He shares delicious new recipes from his travels.

Rick Stein travels to one of the biggest cities in the world as he finds out whether Shanghai, having almost doubled in size over the last 20 years, has managed to hang on to its culinary roots. Proving there's more to Chinese food than the tried and tested takeaway favourites, Rick shares new recipes for the delicious Shanghainese dishes he discovers during his exploration of the city and coast.

River Cottage Australia

9:35PM Food PG

The local ladies have a big job for Paul and there might be a sweet reward in return. If he can help them paint their headquarters, they've offered to share some of their cake-making secrets with him.

The local CWA ladies have a big job for Paul and there might be a sweet reward in return. If he can help them paint their headquarters, they’ve offered to share some of their cake–making secrets with him. How will his Hazelnut Loaf cake stand up against some of the finest in the district? Back on the farm, Paul’s been collecting old chook feathers, but what on earth for? Could there be something fishy going on? And as we head to the coast nearby, Paul learns that there’s more to seaweed than meets the eye. Not only is it good for the garden, he has an idea for a crispy new recipe.

The Cook And The Chef

10:30PM Food G

Spatchcock and terrines are on the menu this week as Maggie and Simon share with us some of the traditions and ingredients that have influenced their culinary lives.

Spatchcock and terrines are on the menu this week as Maggie and Simon share with us some of the traditions and ingredients that have influenced their culinary lives. The Barossa valley is rich in history, with wine and food very much at the heart of it. For Maggie, it’s these traditions that have played such a major part in her life and cuisine.

The Cook And The Chef

11:00PM Food G

This episode is all about sweetness and light, in the form of sugar and glorious North Queensland sunshine. Maggie and Simon begin with a couple of racks.

This episode is all about sweetness and light, in the form of sugar and glorious North Queensland sunshine. Maggie and Simon begin with a couple of racks - Maggie’s rack of lamb and Simon’s rack of sugarcane prawns - before getting down to some truly sweet stuff. Maggie bakes a delicious chocolate brownie with a sour cream parfait while Simon dazzles us with some sugar work.

Masterchef: The Professionals

11:30PM Food G

It's the Professional MasterChef final. Two Michelin-starred Marcus Wareing, formidable chef Monica Galetti, and MasterChef maestro Gregg Wallace reach the end of their search for a winner.

It’s the Professional MasterChef final. Two Michelin-starred Marcus Wareing, formidable chef Monica Galetti, and MasterChef maestro Gregg Wallace reach the end of their search for a culinary talent exceptional enough to be crowned champion.

Bake With Anna Olson

12:35AM Food PG

Anna shares her secrets on how to make her favourite squares, including classic fudge brownies, pumpkin cheesecake squares, and lemon meringue squares.

Anna shares her secrets on how to make her favourite squares, including classic fudge brownies, pumpkin cheesecake squares, and lemon meringue squares.

Martha Bakes

1:05AM Food G

Easy no roll pie crust? Martha teaches a foolproof method to creating perfect crusts in no time - say goodbye to hassle and hello to ease.

Easy no roll pie crust? Martha teaches a foolproof method to creating perfect crusts in no time - say goodbye to hassle and hello to ease. Learn to love press in crusts and think outside of the box with three unique recipes.

Dinner Date

1:35AM Food PG

Dinner Date is the show where people hope to find true love through their love of good food. One lucky person gets the chance to find romance as they enjoy three very special meals.

Dinner Date is the show where people hope to find true love through their love of good food. One lucky person gets the chance to find romance as they enjoy three very special meals, cooked for them by three very special blind dates.

Hairy Bikers Northern Exposure

2:30AM Food PG

The bikers travel to the Baltic States, starting with Lithuania, where they make a pilgrimage to the Hill of Crosses. In Latvia, they ride with Latvia's oldest biker gang, The Brothers of the Wind.

The bikers travel to the Baltic States, starting with Lithuania. They make a pilgrimage to the Hill of Crosses, a site bristling with crosses and historically under constant threat from the KGB, the hill has been a Lithuanian symbol of strength and resistance for over two centuries. In Latvia, the bikers can't resist the opportunity to ride with Latvia's oldest biker gang, The Brothers of the Wind and they travel to Riga's huge indoor market constructed from former Zeppelin sheds, and taste some of the country's most amazing produce. Estonia sees the bikers going back to basics, on the peaceful and beautiful island of Muhu. They get a taste of the future with an inventive chef, go foraging for sea kale and fall in love with a group of dancing grannies.

Rick Stein's Taste Of Shanghai

3:30AM Food G

Rick Stein's food adventures takes him to Shanghai where he learns if this bustling city has managed to hold on to its culinary roots. He shares delicious new recipes from his travels.

Rick Stein travels to one of the biggest cities in the world as he finds out whether Shanghai, having almost doubled in size over the last 20 years, has managed to hang on to its culinary roots. Proving there's more to Chinese food than the tried and tested takeaway favourites, Rick shares new recipes for the delicious Shanghainese dishes he discovers during his exploration of the city and coast.

Food Lab By Ben Milbourne

4:35AM Food G

On today's episode of Food Lab, it is all about quick and simple. Ben will show you how to maximise the use of surface area to cook quickly and efficiently.

On today’s episode of Food Lab, it is all about quick and simple. Ben will show you how to maximise the use of surface area to cook quickly and efficiently.

Wednesday 5th February

Surfing The Menu

5:00AM Food G

Ben and Curtis join former Chicago Bulls basketballer Luke Longley for a whirlwind tour of the area and all the local delights.

Only a short trip from Fremantle Harbour, Rottnest Island is a holiday paradise for locals to visit. With wicked surf spots and fabulous food, Rottnest Island first inspired Ben to pursue a career in cuisine. Joining the boys on this trip down memory lane is Fremantle local, former Chicago Bulls basketballer Luke Longley. With Luke as their guide, the boys are in for a whirlwind tour of the area and all the local delights. For dinner, Ben cooks octopus salad with tomato, lime and chili, while Curtis prepares lobster with free range chicken and sardine sandwiches.

Late Nite Eats

5:30AM Food G

Jordan's in Memphis, a city known for BBQ and the Blues, but there's much more to its late night food scene.

Jordan’s in Memphis, a city known for BBQ and the Blues, but there’s much more to its late night food scene. Jordan’s firing up the evening with some Polynesian fare gone Southern at Atomic Tiki, a hidden tropical oasis in Overton Park. He tries pork belly steamed buns and gets a glimpse of their top selling favourite, the Polynesian meatballs before heading downtown.

Rachel Allen Dinner Parties

6:00AM Food G

Rachel helps novice cook Jonathan Welford overcome his dinner party fears by teaching him some impressive new dishes, including poached monkfish with a tomato and toasted hazelnut salsa.

Rachel helps novice cook Jonathan Welford overcome his dinner party fears by teaching him some impressive new dishes, including a starter of poached monkfish with a tomato and toasted hazelnut salsa, followed by a decadent mushroom tart with cooked cucumber and mint. A delightful apricot meringue with apricot puree finishes his menu perfectly.

Annabel Langbein: Free Range Cook

6:30AM Food G

Annabel Langbein is up early, roasting a chicken to take on a fishing expedition. She's in her element as she helps the local fishermen bait their kontiki torpedo and then prepares them lunch.

Annabel Langbein is up early, roasting a chicken to take on a fishing expedition. She’s in her element as she helps the local fishermen bait their kontiki torpedo and then prepares them lunch of fresh roast chicken and coleslaw rolls. The catch safely ashore, Annabel shows how easy it is to fillet fresh fish, then whips up a dinner of Beachside Ceviche followed by Fragrant Fish Curry on the back of her flatbed truck. As the sun sets, she and her new friends enjoy the fruits of their labours in a picnic on the sand.

Annabel Langbein: Free Range Cook

7:00AM Food G

It's autumn and Annabel Langbein is making the most of her seasonal harvests, cooking up a big batch of a versatile tomato passata to use as the base for winter recipes.

It’s autumn and Annabel Langbein is making the most of her seasonal harvests, cooking up a big batch of a versatile tomato passata to use as the base for winter recipes. She takes a jar with her when she ventures out to visit a local winemaker who is becoming as famous for his prosciutto as his pinot noir, and cooks up a meal of Chicken Prosciutto Parcels and Savoury Polenta on the back of her trusty yellow truck. For dessert, a deliciously rich date lumberjack cake, finished with a crunchy coconut topping.

Anjum's Australian Spice Stories

7:30AM Food G

Anjum takes us through a day in her life one meal at a time, kick-starting the day with a masala omelette, followed by a BBQ in the Aussie countryside.

Anjum takes us through a day in her life one meal at a time, kick-starting the day with a masala omelette, followed by a BBQ in the Australian countryside where she grills a hearty vegetarian lunch of spice roasted butternut squash. For dinner it's roast chicken Indian style and for dessert a family favourite, semolina halva.

New Scandinavian Cooking

8:00AM Food G

Andreas investigates how the isolated, UNESCO-listed mountain town of Roros has become a culinary attraction. He makes crispy sour cream waffles, and homemade cloudberry ice cream.

Andreas investigates how the isolated, UNESCO-listed mountain town of Roros has become a culinary attraction. He makes crispy sour cream waffles, homemade cloudberry ice cream, and learns the secret behind the local fermented sausage. For main course he serves Norwegian meatballs in a delicious gravy, with potatoes and lingonberries.

Hairy Bikers Northern Exposure

8:30AM Food PG

The bikers travel to the Baltic States, starting with Lithuania, where they make a pilgrimage to the Hill of Crosses. In Latvia, they ride with Latvia's oldest biker gang, The Brothers of the Wind.

The bikers travel to the Baltic States, starting with Lithuania. They make a pilgrimage to the Hill of Crosses, a site bristling with crosses and historically under constant threat from the KGB, the hill has been a Lithuanian symbol of strength and resistance for over two centuries. In Latvia, the bikers can't resist the opportunity to ride with Latvia's oldest biker gang, The Brothers of the Wind and they travel to Riga's huge indoor market constructed from former Zeppelin sheds, and taste some of the country's most amazing produce. Estonia sees the bikers going back to basics, on the peaceful and beautiful island of Muhu. They get a taste of the future with an inventive chef, go foraging for sea kale and fall in love with a group of dancing grannies.

Rick Stein's Taste Of Shanghai

9:30AM Food G

Rick Stein's food adventures takes him to Shanghai where he learns if this bustling city has managed to hold on to its culinary roots. He shares delicious new recipes from his travels.

Rick Stein travels to one of the biggest cities in the world as he finds out whether Shanghai, having almost doubled in size over the last 20 years, has managed to hang on to its culinary roots. Proving there's more to Chinese food than the tried and tested takeaway favourites, Rick shares new recipes for the delicious Shanghainese dishes he discovers during his exploration of the city and coast.

River Cottage Australia

10:35AM Food PG

The local ladies have a big job for Paul and there might be a sweet reward in return. If he can help them paint their headquarters, they've offered to share some of their cake-making secrets with him.

The local CWA ladies have a big job for Paul and there might be a sweet reward in return. If he can help them paint their headquarters, they’ve offered to share some of their cake–making secrets with him. How will his Hazelnut Loaf cake stand up against some of the finest in the district? Back on the farm, Paul’s been collecting old chook feathers, but what on earth for? Could there be something fishy going on? And as we head to the coast nearby, Paul learns that there’s more to seaweed than meets the eye. Not only is it good for the garden, he has an idea for a crispy new recipe.

Martha Bakes

11:30AM Food G

Easy no roll pie crust? Martha teaches a foolproof method to creating perfect crusts in no time - say goodbye to hassle and hello to ease.

Easy no roll pie crust? Martha teaches a foolproof method to creating perfect crusts in no time - say goodbye to hassle and hello to ease. Learn to love press in crusts and think outside of the box with three unique recipes.

Bake With Anna Olson

12:00PM Food PG

Anna shares her secrets on how to make her favourite squares, including classic fudge brownies, pumpkin cheesecake squares, and lemon meringue squares.

Anna shares her secrets on how to make her favourite squares, including classic fudge brownies, pumpkin cheesecake squares, and lemon meringue squares.

The Cook And The Chef

12:30PM Food G

Spatchcock and terrines are on the menu this week as Maggie and Simon share with us some of the traditions and ingredients that have influenced their culinary lives.

Spatchcock and terrines are on the menu this week as Maggie and Simon share with us some of the traditions and ingredients that have influenced their culinary lives. The Barossa valley is rich in history, with wine and food very much at the heart of it. For Maggie, it’s these traditions that have played such a major part in her life and cuisine.

The Cook And The Chef

1:00PM Food G

This episode is all about sweetness and light, in the form of sugar and glorious North Queensland sunshine. Maggie and Simon begin with a couple of racks.

This episode is all about sweetness and light, in the form of sugar and glorious North Queensland sunshine. Maggie and Simon begin with a couple of racks - Maggie’s rack of lamb and Simon’s rack of sugarcane prawns - before getting down to some truly sweet stuff. Maggie bakes a delicious chocolate brownie with a sour cream parfait while Simon dazzles us with some sugar work.

Food Lab By Ben Milbourne

1:30PM Food G

Ben and Joel are focusing on vegetarian dishes. Tasty salads and delicious desserts are created in sunny Queensland, and the stunning East Coast of Tasmania.

Ben and Joel are focusing on vegetarian dishes. Tasty salads and delicious desserts are created in sunny Queensland, and the stunning East Coast of Tasmania.

Surfing The Menu

2:00PM Food PG

Ben and Curtis are in seafood heaven when they visit SA's Eyre Peninsula. For dinner, Curtis prepares a tuna tartare nicoise and oysters tempura-style.

Ben and Curtis are in seafood heaven when they visit South Australia's Eyre Peninsula. At Coffin Bay, they spend some time with local oyster farmer, Lester, who harvests millions of oysters each year. Then following a trip to a tuna and kingfish farm, the boys manage to fit in some cooking, using fresh ingredients from the region. Impressed with the quality of the tuna, Curtis prepares a tuna tartare nicoise and also demonstrates how to cook oysters tempura style. Ben also uses the oysters in a dish, serving them with miso jelly and pickles ginger.

Late Nite Eats

2:30PM Food G

Jordan’s first stop in Charlotte is in NoDa, the city’s vibrant arts district. He’s kicking off his night at Haberdish, a North Carolina style southern kitchen and wine bar.

Jordan’s first stop in Charlotte is in NoDa, the city’s vibrant arts district. He’s kicking off his night at Haberdish, a North Carolina style southern kitchen and wine bar. He’s there to learn the secret behind their mouthwatering fried chicken, which some say is the best in the south.

Rachel Allen Dinner Parties

3:00PM Food G

Rachel helps keen cook Tony Gallagher to take his entertaining skills to the next level by giving him ideas for a fabulous new Asian-inspired menu, starting with Thai chicken cakes with chill jam.

Rachel helps keen cook Tony Gallagher to take his entertaining skills to the next level by giving him ideas for a fabulous new Asian-inspired menu. Starting with Thai chicken cakes with sweet chilli jam, followed by a main course of Southeast Asian grilled fish with soy and sesame pak choi and to finish, a wonderfully creamy white chocolate parfait with rich dark chocolate sauce.

Annabel Langbein: Free Range Cook

3:30PM Food G

Annabel Langbein celebrates autumn's bountiful natural harvests with a foraging expedition to a neighbour's prolific walnut tree. In return she invites him and his family for dinner.

Annabel Langbein celebrates autumn’s bountiful natural harvests with a foraging expedition to a neighbour’s prolific walnut tree. In return she invites him and his family for dinner and treats them to an Indian-inspired meal featuring her homemade Paratha Bread, spicy kasundi and slow-roasted lamb shoulder with a crunchy Walnut Salad - followed by a simple but spectacular Caramel and Pistachio Ice Cream.

Annabel Langbein: Free Range Cook

4:00PM Food G

Annabel Langbein enjoys a bike ride and a riverside picnic with a Wanaka breadmaker who delivers organic artisanal breads to her customers on an electric cargo bicycle.

Annabel Langbein enjoys a bike ride and a riverside picnic with a Wanaka breadmaker who delivers organic artisanal breads to her customers on an electric cargo bicycle.She takes home a loaf of sourdough to make crunchy bruschetta to toss into a Panzanella Salad with sun-ripened tomatoes from her garden. It’s the perfect starter for an autumnal meal of Slow-Cooked Beef Ragu and Pasta with Roast Pumpkin, followed by her no-fail recipes for Spiced Orange Crème Caramels and Brandy Snap Biscuits.

Anjum's Australian Spice Stories

4:30PM Food G

While Anjum loves to put a modern twist on Indian cuisine, she is also passionate about holding onto those traditional favourites.

While Anjum loves to put a modern twist on Indian cuisine, she is also passionate about holding onto those traditional favourites. In this episode, she shows us her Mum's beloved Punjabi chicken curry, how easy it is to whip up home-made parantha and even her kids get involved when it comes to rolling out the sweet Indian treat, gulab jamun.

New Scandinavian Cooking

5:00PM Food G

Andreas investigates the great variety of inland Norway, the most productive farmland in the country. He makes a dish flavoured by the mountains - veal liver with mushrooms, honey, and heather oil.

Andreas investigates the great variety of inland Norway, the most productive farmland in the country. He makes a dish flavoured by the mountains - veal liver with mushrooms, heather honey and heather oil. In the local town bakery he uses yesterday’s bread to make a toast-infused ice cream. For main course he serves a Norwegian pork roll, with apples, dill, and fennel.

Martha Bakes

5:30PM Food PG

Maple, cranberries, Boston cream pie cupcakes, and blueberries all have what in common? New England!

Maple, cranberries, Boston cream pie cupcakes, and blueberries all have what in common? New England!

Bake With Anna Olson

6:00PM Food PG

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.

The Cook And The Chef

6:30PM Food G

Maggie takes us to the heart of Australia for the Alice Springs Desert Festival. Maggie was invited to the Festival to help judge one of its major events, the Wild food competition.

Maggie takes us to the heart of Australia for the Alice Springs Desert Festival. Maggie was invited to the Festival to help judge one of its major events, the Wild food competition. Her experiences of the local foods became the inspiration behind this week’s cooking, with both Maggie and Simon demonstrating different ways to cook the desert camel before enhancing cake and scones with the exotic coffee flavours of the wattle seed.

The Cook And The Chef

7:00PM Food G

We follow Simon as he travels to sunny North Queensland in search of Black Tiger Prawns. Passing through Townsville, he ends up at an ultra-modern prawn farm.

We follow Simon as he travels to sunny North Queensland in search of Black Tiger Prawns. Passing through Townsville, he ends up at an ultra-modern prawn farm nestled right in the shadow of Hinchinbrook Island. Maggie doesn’t have to travel far for her main ingredient - she uses vine leaves from her own Barossa vines to wrap fish for the barbecue.

Pete And Pio's Kai Safari

7:30PM Food PG

Heading far north Pete and Pio catch up with the Brown whanau who look forward to showing the boys what they're beautiful rohe has to offer.

Donal's Asian Baking Adventure

7:30PM Food G

Another famous Malaysian bread is roti, usually served and energetically stretched and cooked on a griddle at street stalls, a knack Donal tries to master.

Another famous Malaysian bread is roti, usually served and energetically stretched and cooked on a griddle at street stalls, a knack Donal tries to master. Egg or cheese can be added and it is usually served with a vegetable or mutton curry.

Karena And Kasey's Foreign Flavours

8:00PM Food PG

Karena and Kasey go off the beaten track in Fiji to a village near the lesser known town of Savusavu where they cook for a local group of village families.

Gourmet Farmer

8:00PM Food PG

Matthew and Nick visit Nene on Bruny Island where they go abalone diving. Back on the farm Matthew has a problem - an over-supply of roosters.

Matthew Evans is settling into the routine of life on the farm and, impulsively, he decides to add turkeys to his menagerie. Later, he and Nick visit Nene on Bruny Island where they go abalone diving and prepare a feast of abalone stir-fry and roast turkey. Back on the farm, another confronting challenge - he has an over-supply of roosters.

Cook Like an Italian with Silvia Colloca

8:30PM Food PG

With Silvia's best friends coming to stay for few days she is out to impress, making one of her Nonna’s most delicious, crowd pleasing pasta feasts, plus a delicate ricotta and semolina cake.

When Italians gather at the table to celebrate there is always love, chaos and show stopping things to eat. So with Silvia’s best friends coming to stay for few days she is out to impress, making one of her Nonna’s most delicious, crowd pleasing pasta feasts. Plus a delicate ricotta and semolina cake that is a true show stopper, and not to be out done, Silvia’s friend Rose shares an old Sicilian savoury doughnut recipe.

French Food Safari

9:00PM Food G

Maeve and Guillaume travel to Lyon and get swept up in the fun of dining at local eat-houses. There they explore the many great food stalls at the Le Halles de Lyon Market.

Maeve and Guillaume travel to Lyon and get swept up in the fun of dining at local eat-houses. There they explore the many great food stalls at the Le Halles de Lyon Market. The pair then journey to Champagne to visit the one of the great champagne makers at the House of Mumm. Back in Australia, the team meet with visionary French chef Jacques Reymond and one of Australia's pioneering French cooks, Dany Chouet.

River Cottage Australia

9:30PM Food PG

It's been nearly four months since Hugh returned to River Cottage in the UK to let Paul do it alone. Now he's back, and he's amazed at what he finds.

It’s been nearly four months since Hugh returned to River Cottage in the UK to let Paul do it alone. But now he’s back, and he’s amazed at what he finds. Where there used to be rundown enclosures and sheds, there are now homes for chickens, ducks, pigs and a dairy cow. The vegetable beds they laid out together are now a mass of leafy winter greens, and the citrus grove is thriving. They decide to harvest what they can as starting point for a huge community cook-up they’ve got planned. But they’ll need more food to feed the hungry throng. At the beach, Paul instructs Hugh in the fine art of beach-worm catching. Will they be able to catch the bait, let alone enough fish for a feed?

The Cook And The Chef

10:30PM Food G

Maggie takes us to the heart of Australia for the Alice Springs Desert Festival. Maggie was invited to the Festival to help judge one of its major events, the Wild food competition.

Maggie takes us to the heart of Australia for the Alice Springs Desert Festival. Maggie was invited to the Festival to help judge one of its major events, the Wild food competition. Her experiences of the local foods became the inspiration behind this week’s cooking, with both Maggie and Simon demonstrating different ways to cook the desert camel before enhancing cake and scones with the exotic coffee flavours of the wattle seed.

The Cook And The Chef

11:00PM Food G

We follow Simon as he travels to sunny North Queensland in search of Black Tiger Prawns. Passing through Townsville, he ends up at an ultra-modern prawn farm.

We follow Simon as he travels to sunny North Queensland in search of Black Tiger Prawns. Passing through Townsville, he ends up at an ultra-modern prawn farm nestled right in the shadow of Hinchinbrook Island. Maggie doesn’t have to travel far for her main ingredient - she uses vine leaves from her own Barossa vines to wrap fish for the barbecue.

Amazing Wedding Cakes

11:30PM Food G

Robin and her team are working on a towering wedding cake set to depict the skylines of New York, LA and Minneapolis, but will this skyscraping cake be too tall an order?

Robin and her team are working on a towering wedding cake set to depict the skylines of New York, LA and Minneapolis, but will this skyscraping cake be too tall an order?

Bake With Anna Olson

12:30AM Food PG

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.

Martha Bakes

1:00AM Food PG

Maple, cranberries, Boston cream pie cupcakes, and blueberries all have what in common? New England!

Maple, cranberries, Boston cream pie cupcakes, and blueberries all have what in common? New England!

Dinner Date

1:30AM Food PG

Dinner Date is the show where people hope to find true love through their love of good food. One lucky person gets the chance to find romance as they enjoy three very special meals.

Dinner Date is the show where people hope to find true love through their love of good food. One lucky person gets the chance to find romance as they enjoy three very special meals, cooked for them by three very special blind dates.

F-ck That's Delicious

2:20AM Food MA

Driven by the need for the freshest salmon, grass-fed lamb and some pretty legal weed, Action makes a pit stop in the Pacific Northwest on his way to a concert in Vancouver.

Driven by the need for the freshest salmon, grass-fed lamb, and some pretty legal weed, Action makes a pit stop in the Pacific Northwest on his way to a concert in Vancouver.

Donal's Asian Baking Adventure

2:30AM Food G

Another famous Malaysian bread is roti, usually served and energetically stretched and cooked on a griddle at street stalls, a knack Donal tries to master.

Another famous Malaysian bread is roti, usually served and energetically stretched and cooked on a griddle at street stalls, a knack Donal tries to master. Egg or cheese can be added and it is usually served with a vegetable or mutton curry.

Gourmet Farmer

3:00AM Food PG

Matthew and Nick visit Nene on Bruny Island where they go abalone diving. Back on the farm Matthew has a problem - an over-supply of roosters.

Matthew Evans is settling into the routine of life on the farm and, impulsively, he decides to add turkeys to his menagerie. Later, he and Nick visit Nene on Bruny Island where they go abalone diving and prepare a feast of abalone stir-fry and roast turkey. Back on the farm, another confronting challenge - he has an over-supply of roosters.

Cook Like an Italian with Silvia Colloca

3:30AM Food PG

With Silvia's best friends coming to stay for few days she is out to impress, making one of her Nonna’s most delicious, crowd pleasing pasta feasts, plus a delicate ricotta and semolina cake.

When Italians gather at the table to celebrate there is always love, chaos and show stopping things to eat. So with Silvia’s best friends coming to stay for few days she is out to impress, making one of her Nonna’s most delicious, crowd pleasing pasta feasts. Plus a delicate ricotta and semolina cake that is a true show stopper, and not to be out done, Silvia’s friend Rose shares an old Sicilian savoury doughnut recipe.

French Food Safari

4:00AM Food G

Maeve and Guillaume travel to Lyon and get swept up in the fun of dining at local eat-houses. There they explore the many great food stalls at the Le Halles de Lyon Market.

Maeve and Guillaume travel to Lyon and get swept up in the fun of dining at local eat-houses. There they explore the many great food stalls at the Le Halles de Lyon Market. The pair then journey to Champagne to visit the one of the great champagne makers at the House of Mumm. Back in Australia, the team meet with visionary French chef Jacques Reymond and one of Australia's pioneering French cooks, Dany Chouet.

Food Lab By Ben Milbourne

4:30AM Food G

Ben and Joel are focusing on vegetarian dishes. Tasty salads and delicious desserts are created in sunny Queensland, and the stunning East Coast of Tasmania.

Ben and Joel are focusing on vegetarian dishes. Tasty salads and delicious desserts are created in sunny Queensland, and the stunning East Coast of Tasmania.

Thursday 6th February

Surfing The Menu

5:00AM Food PG

Ben and Curtis are in seafood heaven when they visit SA's Eyre Peninsula. For dinner, Curtis prepares a tuna tartare nicoise and oysters tempura-style.

Ben and Curtis are in seafood heaven when they visit South Australia's Eyre Peninsula. At Coffin Bay, they spend some time with local oyster farmer, Lester, who harvests millions of oysters each year. Then following a trip to a tuna and kingfish farm, the boys manage to fit in some cooking, using fresh ingredients from the region. Impressed with the quality of the tuna, Curtis prepares a tuna tartare nicoise and also demonstrates how to cook oysters tempura style. Ben also uses the oysters in a dish, serving them with miso jelly and pickles ginger.

Late Nite Eats

5:30AM Food G

Jordan’s first stop in Charlotte is in NoDa, the city’s vibrant arts district. He’s kicking off his night at Haberdish, a North Carolina style southern kitchen and wine bar.

Jordan’s first stop in Charlotte is in NoDa, the city’s vibrant arts district. He’s kicking off his night at Haberdish, a North Carolina style southern kitchen and wine bar. He’s there to learn the secret behind their mouthwatering fried chicken, which some say is the best in the south.

Rachel Allen Dinner Parties

6:00AM Food G

Rachel helps keen cook Tony Gallagher to take his entertaining skills to the next level by giving him ideas for a fabulous new Asian-inspired menu, starting with Thai chicken cakes with chill jam.

Rachel helps keen cook Tony Gallagher to take his entertaining skills to the next level by giving him ideas for a fabulous new Asian-inspired menu. Starting with Thai chicken cakes with sweet chilli jam, followed by a main course of Southeast Asian grilled fish with soy and sesame pak choi and to finish, a wonderfully creamy white chocolate parfait with rich dark chocolate sauce.

Annabel Langbein: Free Range Cook

6:30AM Food G

Annabel Langbein celebrates autumn's bountiful natural harvests with a foraging expedition to a neighbour's prolific walnut tree. In return she invites him and his family for dinner.

Annabel Langbein celebrates autumn’s bountiful natural harvests with a foraging expedition to a neighbour’s prolific walnut tree. In return she invites him and his family for dinner and treats them to an Indian-inspired meal featuring her homemade Paratha Bread, spicy kasundi and slow-roasted lamb shoulder with a crunchy Walnut Salad - followed by a simple but spectacular Caramel and Pistachio Ice Cream.

Annabel Langbein: Free Range Cook

7:00AM Food G

Annabel Langbein enjoys a bike ride and a riverside picnic with a Wanaka breadmaker who delivers organic artisanal breads to her customers on an electric cargo bicycle.

Annabel Langbein enjoys a bike ride and a riverside picnic with a Wanaka breadmaker who delivers organic artisanal breads to her customers on an electric cargo bicycle.She takes home a loaf of sourdough to make crunchy bruschetta to toss into a Panzanella Salad with sun-ripened tomatoes from her garden. It’s the perfect starter for an autumnal meal of Slow-Cooked Beef Ragu and Pasta with Roast Pumpkin, followed by her no-fail recipes for Spiced Orange Crème Caramels and Brandy Snap Biscuits.

Anjum's Australian Spice Stories

7:30AM Food G

While Anjum loves to put a modern twist on Indian cuisine, she is also passionate about holding onto those traditional favourites.

While Anjum loves to put a modern twist on Indian cuisine, she is also passionate about holding onto those traditional favourites. In this episode, she shows us her Mum's beloved Punjabi chicken curry, how easy it is to whip up home-made parantha and even her kids get involved when it comes to rolling out the sweet Indian treat, gulab jamun.

New Scandinavian Cooking

8:00AM Food G

Andreas investigates the great variety of inland Norway, the most productive farmland in the country. He makes a dish flavoured by the mountains - veal liver with mushrooms, honey, and heather oil.

Andreas investigates the great variety of inland Norway, the most productive farmland in the country. He makes a dish flavoured by the mountains - veal liver with mushrooms, heather honey and heather oil. In the local town bakery he uses yesterday’s bread to make a toast-infused ice cream. For main course he serves a Norwegian pork roll, with apples, dill, and fennel.

Donal's Asian Baking Adventure

8:30AM Food G

Another famous Malaysian bread is roti, usually served and energetically stretched and cooked on a griddle at street stalls, a knack Donal tries to master.

Another famous Malaysian bread is roti, usually served and energetically stretched and cooked on a griddle at street stalls, a knack Donal tries to master. Egg or cheese can be added and it is usually served with a vegetable or mutton curry.

Gourmet Farmer

9:00AM Food PG

Matthew and Nick visit Nene on Bruny Island where they go abalone diving. Back on the farm Matthew has a problem - an over-supply of roosters.

Matthew Evans is settling into the routine of life on the farm and, impulsively, he decides to add turkeys to his menagerie. Later, he and Nick visit Nene on Bruny Island where they go abalone diving and prepare a feast of abalone stir-fry and roast turkey. Back on the farm, another confronting challenge - he has an over-supply of roosters.

Cook Like an Italian with Silvia Colloca

9:30AM Food PG

With Silvia's best friends coming to stay for few days she is out to impress, making one of her Nonna’s most delicious, crowd pleasing pasta feasts, plus a delicate ricotta and semolina cake.

When Italians gather at the table to celebrate there is always love, chaos and show stopping things to eat. So with Silvia’s best friends coming to stay for few days she is out to impress, making one of her Nonna’s most delicious, crowd pleasing pasta feasts. Plus a delicate ricotta and semolina cake that is a true show stopper, and not to be out done, Silvia’s friend Rose shares an old Sicilian savoury doughnut recipe.

Pete And Pio's Kai Safari

10:00AM Food PG

Heading far north Pete and Pio catch up with the Brown whanau who look forward to showing the boys what they're beautiful rohe has to offer.

French Food Safari

10:00AM Food G

Maeve and Guillaume travel to Lyon and get swept up in the fun of dining at local eat-houses. There they explore the many great food stalls at the Le Halles de Lyon Market.

Maeve and Guillaume travel to Lyon and get swept up in the fun of dining at local eat-houses. There they explore the many great food stalls at the Le Halles de Lyon Market. The pair then journey to Champagne to visit the one of the great champagne makers at the House of Mumm. Back in Australia, the team meet with visionary French chef Jacques Reymond and one of Australia's pioneering French cooks, Dany Chouet.

Karena And Kasey's Foreign Flavours

10:30AM Food PG

Karena and Kasey go off the beaten track in Fiji to a village near the lesser known town of Savusavu where they cook for a local group of village families.

River Cottage Australia

10:30AM Food PG

It's been nearly four months since Hugh returned to River Cottage in the UK to let Paul do it alone. Now he's back, and he's amazed at what he finds.

It’s been nearly four months since Hugh returned to River Cottage in the UK to let Paul do it alone. But now he’s back, and he’s amazed at what he finds. Where there used to be rundown enclosures and sheds, there are now homes for chickens, ducks, pigs and a dairy cow. The vegetable beds they laid out together are now a mass of leafy winter greens, and the citrus grove is thriving. They decide to harvest what they can as starting point for a huge community cook-up they’ve got planned. But they’ll need more food to feed the hungry throng. At the beach, Paul instructs Hugh in the fine art of beach-worm catching. Will they be able to catch the bait, let alone enough fish for a feed?

Martha Bakes

11:30AM Food PG

Maple, cranberries, Boston cream pie cupcakes, and blueberries all have what in common? New England!

Maple, cranberries, Boston cream pie cupcakes, and blueberries all have what in common? New England!

Bake With Anna Olson

12:00PM Food PG

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.

The Cook And The Chef

12:30PM Food G

Maggie takes us to the heart of Australia for the Alice Springs Desert Festival. Maggie was invited to the Festival to help judge one of its major events, the Wild food competition.

Maggie takes us to the heart of Australia for the Alice Springs Desert Festival. Maggie was invited to the Festival to help judge one of its major events, the Wild food competition. Her experiences of the local foods became the inspiration behind this week’s cooking, with both Maggie and Simon demonstrating different ways to cook the desert camel before enhancing cake and scones with the exotic coffee flavours of the wattle seed.

The Cook And The Chef

1:00PM Food G

We follow Simon as he travels to sunny North Queensland in search of Black Tiger Prawns. Passing through Townsville, he ends up at an ultra-modern prawn farm.

We follow Simon as he travels to sunny North Queensland in search of Black Tiger Prawns. Passing through Townsville, he ends up at an ultra-modern prawn farm nestled right in the shadow of Hinchinbrook Island. Maggie doesn’t have to travel far for her main ingredient - she uses vine leaves from her own Barossa vines to wrap fish for the barbecue.

Food Lab By Ben Milbourne

1:30PM Food G

Ben and Joel are showing you DIY. Ben has his good friend, and butcher turned chef, in the studio to demonstrate how to break down a whole cut of beef, while Joel makes cheese from scratch.

Ben and Joel are showing you DIY. Ben has his good friend, and butcher turned chef, in the studio to demonstrate how to break down a whole cut of beef, while Joel makes cheese from scratch.

Surfing The Menu

2:00PM Food PG

Ben and Curtis explore the region surrounding the historic whaling town of Albany. For dinner, Curtis prepares poached lamb, while Ben cooks whole roasted sea bass.

In this episode, Ben and Curtis explore the region surrounding the historic whaling town of Albany in Western Australia. Inland from the port, vast and lush plains produce wheat, grains, sheep and cattle as well as good quality wines. Inspired by their visit, Curtis prepares poached lamb with field mushrooms, organic cabbage and a pinot noir sauce. And later, Ben prepares a whole roasted Chilean sea bass and a robust salad of artichokes with lemon, honey and pine nuts to accompany it.

Late Nite Eats

2:30PM Food G

Jordan travels to Washington DC for a truly capitol late night experience. He starts his night off on Capitol Hill, where he sinks his teeth into a cheesy pimento burger at Eat Bar in Barracks Row.

Jordan travels to Washington DC for a truly capitol late night experience. He starts his night off on Capitol Hill, where he sinks his teeth into a cheesy pimento burger at Eat Bar in Barracks Row, a gastro pub where staffers love to unwind after a long day’s work. Then it’s off to Blagden Alley for a sweet trip to Hong Kong. Tiger fork is dishing up all kind of Cantonese delights, but the top draw on their late night menu is their Hong Kong style bubble waffle sundae.

Rachel Allen Dinner Parties

3:00PM Food PG

Rachel helps keen dinner party host Eva Braga-Ng Kon Tia throw a party to remember by teaching her a gorgeous new menu, including chilled avocado soup with red and yellow capsicum and coriander salsa.

Rachel helps keen dinner party host Eva Braga-Ng Kon Tia throw a party to remember by teaching her a gorgeous new menu, including chilled avocado soup with red and yellow capsicum and coriander salsa. For main course it's roast duck legs with white bean puree, and wilted greens with garlic and anchovy breadcrumbs. A salted caramel chocolate tart finishes Eva’s menu perfectly.

Annabel Langbein: Free Range Cook

3:30PM Food G

In the depths of winter Annabel Langbein, heads high into New Zealand's stunning Southern Alps to try her hand at dog sledding in the snow. She takes along her famous banana cake to share.

In the depths of winter Annabel Langbein, heads high into New Zealand’s stunning Southern Alps to try her hand at dog sledding in the snow. She takes along her famous banana cake to share with her hungry skiing companions, and cooks up a warming Chicken Noodle Soup to ward off the cold.

Annabel Langbein: Free Range Cook

4:00PM Food G

Annabel Langbein pulls on her gumboots to visit a high-country sheep station, where the farmer has mustered his flock for their annual mid-winter shearing.

Annabel Langbein pulls on her gumboots to visit a high-country sheep station, where the farmer has mustered his flock for their annual mid-winter shearing. While the shearing crew works up an appetite in the shearing shed, Annabel makes them a hearty lunch of Piadini Steak Sandwiches with Beetroot and Horseradish Relish.

Anjum's Australian Spice Stories

4:30PM Food G

Anjum puts an Indian twist on some much loved English and Australian favourites with her inspired take on a meat pie and fish and chips.

Anjum puts an Indian twist on some much loved English and Australian favourites with her inspired take on a meat pie and fish and chips.

New Scandinavian Cooking

5:00PM Food PG

Onboard a research vessel Andreas makes a lightly cured cod with beetroot and anise, he cooks freshly caught cod and serves it with charred leek, and back on the island he makes crispy seared cod.

Andreas visits Spitsbergen, the Norwegian settlement at 78 degrees north. In spite of the perpetual cold, and barren surroundings, the area is home to some of the world’s richest fisheries. Andreas also forages for arctic mushrooms and meets what is probably the world’s northernmost farmer. Onboard a research vessel Andreas makes a lightly cured cod with beetroot and anise, he cooks freshly caught cod and serves it with charred leek, and back on the island he makes crispy seared cod served with snow crab and Arctic mushrooms.

Martha Bakes

5:30PM Food PG

Martha shares four regional favourites - peach cake, Kaiser rolls, crumb cake, and black and white cookies.

Martha shares four regional favourites - peach cake, Kaiser rolls, crumb cake, and black and white cookies.

Bake With Anna Olson

6:00PM Food PG

Anna shares her favourite shortcake desserts featuring strawberries, beginning her recipe for the quintessential North American summer dessert, classic strawberry shortcake.

Part biscuit and part cake, shortcake is both casual and elegant and traditionally served split in half and filled and topped with fresh fruit and sweet cream. Anna shares her favourite shortcake desserts featuring strawberries. She begins with the quintessential North American summer dessert, classic strawberry shortcake, and then moves on to a more complex British version, strawberries and cream cake.

The Cook And The Chef

6:30PM Food G

Maggie and Simon cook up a few favourites. Simon masters a salty-sweet-sour balance with a vegetarian Pad Thai, while Maggie combines tender squid with capers and leek in a delicious spring salad.

Maggie and Simon cook up a few favourites. Simon masters a salty-sweet-sour balance with a vegetarian Pad Thai, while Maggie combines tender squid with capers and leek in a delicious spring salad. Vodka, a favourite beverage of Simon’s then features in a jelly, and Maggie makes a creamy barley risotto using a favourite spring vegetable, asparagus.

The Cook And The Chef

7:00PM Food G

Maggie and Simon show how to prepare excellent cocktail food for a stress-free party. The Cook and the Chef share their secrets about what to make ahead of time.

Maggie and Simon show how to prepare excellent cocktail food for a stress-free party. The Cook and the Chef share their secrets about what to make ahead of time, and how to prepare some dishes with the help of some shop-bought bases and toppings.

Donna Hay: Basics To Brilliance

7:30PM Food G

Donna divulges her secrets for the ultimate crowd-pleaser; the simple way to make delicious butterflied chicken. We learn the perfect combination for a salt and pepper spice mix.

Donna divulges her secrets for the ultimate crowd-pleaser; the simple way to make delicious butterflied chicken. We learn the perfect combination for a salt and pepper spice mix, and the recipe for everyone’s favourite - a smooth and silky caramel.

Asia Unplated With Diana Chan

8:00PM Food G

Diana showcases her favourite spicy Indonesian relish, sambal matah, on top of a glorious whole snapper. Former MasterChef contestant Jess Lemon shares one of her best street food snacks - gado gado.

From rendang to satay and nasi goreng, the flavours of Indonesia are well loved across Asia. Diana decides to showcase her favourite spicy Indonesian relish, sambal matah, on top of a glorious whole snapper grilled in banana leaves. Former MasterChef contestant, Jess Lemon knows Indonesian cuisine back to front, and shares one of her best street food snacks, gado gado, before getting a little fancy for dessert with a dish called dury wat, which showcases the unique Indonesian fruit durian.

Nigellissima

8:30PM Food G

Nigella Lawson introduces us to her love of Italian food through Sicilian pasta with tomatoes, garlic and almonds.

Nigella introduces us to her love of Italian food through Sicilian pasta with tomatoes, garlic and almonds. There's a mid-week family feast of tagliata - a juicy steak cut into thin slices - served with crisp, fluffy Tuscan fries.

Nigellissima

9:00PM Food G

Nigella Lawson's mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory Italian roast chicken.

Nigella Lawson's mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory, yet simple, Italian roast chicken, served alongside a sunny saffron orzotto. Dessert comes courtesy of Nigella's surprisingly easy coffee ice cream, inspired by lazy days spent in the ice cream parlours of Florence, and an extra treat is presented in the form of a chocolate olive oil cake.

Bonacini's Italy

9:30PM Food G

Chef Michael Bonacini uses the fresh ingredients from rich Tuscan soil to make regional dishes like Spinach Ricotta Gnudi.

Chef Michael Bonacini uses the fresh ingredients from rich Tuscan soil to make regional dishes like Spinach Ricotta Gnudi.

Bonacini's Italy

10:00PM Food G

Celebrity chef Michael Bonacini explores classic dishes from the central Italian region, Le Marche.

Celebrity chef Michael Bonacini explores classic dishes from the central Italian region, Le Marche.

The Cook And The Chef

10:30PM Food G

Maggie and Simon cook up a few favourites. Simon masters a salty-sweet-sour balance with a vegetarian Pad Thai, while Maggie combines tender squid with capers and leek in a delicious spring salad.

Maggie and Simon cook up a few favourites. Simon masters a salty-sweet-sour balance with a vegetarian Pad Thai, while Maggie combines tender squid with capers and leek in a delicious spring salad. Vodka, a favourite beverage of Simon’s then features in a jelly, and Maggie makes a creamy barley risotto using a favourite spring vegetable, asparagus.

The Cook And The Chef

11:00PM Food G

Maggie and Simon show how to prepare excellent cocktail food for a stress-free party. The Cook and the Chef share their secrets about what to make ahead of time.

Maggie and Simon show how to prepare excellent cocktail food for a stress-free party. The Cook and the Chef share their secrets about what to make ahead of time, and how to prepare some dishes with the help of some shop-bought bases and toppings.

Amazing Wedding Cakes

11:30PM Food G

An Italian-themed engagement cake features the Leaning Tower of Pisa and a wheel of cheese, while Chris Garren's bakery creates a classy 'aerospace' cake for a couple who work for NASA.

The White Flower Cake Shoppe takes on clients Amanda and Chris, who got engaged in Italy. Co-owner Marianne suggests an Italian-themed wedding cake, and draws the elements, including the Leaning Tower of Pisa, a wheel of cheese, and a wine bottle. Matt takes lead as he is a sculptor by training, but a procrastinator by nature. When the wine bottle cake cracks, he needs a solution, so more experienced bakers Marianne and Lauren come to the rescue and apply fondant detailing. Marianne and Matt successfully deliver the cake to Amanda and Chris, who are thrilled with the results. Now 'that’s amore!'

Bake With Anna Olson

12:30AM Food PG

Anna shares her favourite shortcake desserts featuring strawberries, beginning her recipe for the quintessential North American summer dessert, classic strawberry shortcake.

Part biscuit and part cake, shortcake is both casual and elegant and traditionally served split in half and filled and topped with fresh fruit and sweet cream. Anna shares her favourite shortcake desserts featuring strawberries. She begins with the quintessential North American summer dessert, classic strawberry shortcake, and then moves on to a more complex British version, strawberries and cream cake.

Martha Bakes

1:00AM Food PG

Martha shares four regional favourites - peach cake, Kaiser rolls, crumb cake, and black and white cookies.

Martha shares four regional favourites - peach cake, Kaiser rolls, crumb cake, and black and white cookies.

Dinner Date

1:30AM Food PG

Dinner Date is the show where people hope to find true love through their love of good food. One lucky person gets the chance to find romance as they enjoy three very special meals.

Dinner Date is the show where people hope to find true love through their love of good food. One lucky person gets the chance to find romance as they enjoy three very special meals, cooked for them by three very special blind dates.

Donna Hay: Basics To Brilliance

2:30AM Food G

Donna divulges her secrets for the ultimate crowd-pleaser; the simple way to make delicious butterflied chicken. We learn the perfect combination for a salt and pepper spice mix.

Donna divulges her secrets for the ultimate crowd-pleaser; the simple way to make delicious butterflied chicken. We learn the perfect combination for a salt and pepper spice mix, and the recipe for everyone’s favourite - a smooth and silky caramel.

Asia Unplated With Diana Chan

3:00AM Food G

Diana showcases her favourite spicy Indonesian relish, sambal matah, on top of a glorious whole snapper. Former MasterChef contestant Jess Lemon shares one of her best street food snacks - gado gado.

From rendang to satay and nasi goreng, the flavours of Indonesia are well loved across Asia. Diana decides to showcase her favourite spicy Indonesian relish, sambal matah, on top of a glorious whole snapper grilled in banana leaves. Former MasterChef contestant, Jess Lemon knows Indonesian cuisine back to front, and shares one of her best street food snacks, gado gado, before getting a little fancy for dessert with a dish called dury wat, which showcases the unique Indonesian fruit durian.

Nigellissima

3:30AM Food G

Nigella Lawson introduces us to her love of Italian food through Sicilian pasta with tomatoes, garlic and almonds.

Nigella introduces us to her love of Italian food through Sicilian pasta with tomatoes, garlic and almonds. There's a mid-week family feast of tagliata - a juicy steak cut into thin slices - served with crisp, fluffy Tuscan fries.

Nigellissima

4:00AM Food G

Nigella Lawson's mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory Italian roast chicken.

Nigella Lawson's mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory, yet simple, Italian roast chicken, served alongside a sunny saffron orzotto. Dessert comes courtesy of Nigella's surprisingly easy coffee ice cream, inspired by lazy days spent in the ice cream parlours of Florence, and an extra treat is presented in the form of a chocolate olive oil cake.

Food Lab By Ben Milbourne

4:30AM Food G

Ben and Joel are showing you DIY. Ben has his good friend, and butcher turned chef, in the studio to demonstrate how to break down a whole cut of beef, while Joel makes cheese from scratch.

Ben and Joel are showing you DIY. Ben has his good friend, and butcher turned chef, in the studio to demonstrate how to break down a whole cut of beef, while Joel makes cheese from scratch.

Friday 7th February

Surfing The Menu

5:00AM Food PG

Ben and Curtis explore the region surrounding the historic whaling town of Albany. For dinner, Curtis prepares poached lamb, while Ben cooks whole roasted sea bass.

In this episode, Ben and Curtis explore the region surrounding the historic whaling town of Albany in Western Australia. Inland from the port, vast and lush plains produce wheat, grains, sheep and cattle as well as good quality wines. Inspired by their visit, Curtis prepares poached lamb with field mushrooms, organic cabbage and a pinot noir sauce. And later, Ben prepares a whole roasted Chilean sea bass and a robust salad of artichokes with lemon, honey and pine nuts to accompany it.

Late Nite Eats

5:30AM Food G

Jordan travels to Washington DC for a truly capitol late night experience. He starts his night off on Capitol Hill, where he sinks his teeth into a cheesy pimento burger at Eat Bar in Barracks Row.

Jordan travels to Washington DC for a truly capitol late night experience. He starts his night off on Capitol Hill, where he sinks his teeth into a cheesy pimento burger at Eat Bar in Barracks Row, a gastro pub where staffers love to unwind after a long day’s work. Then it’s off to Blagden Alley for a sweet trip to Hong Kong. Tiger fork is dishing up all kind of Cantonese delights, but the top draw on their late night menu is their Hong Kong style bubble waffle sundae.

Rachel Allen Dinner Parties

6:00AM Food PG

Rachel helps keen dinner party host Eva Braga-Ng Kon Tia throw a party to remember by teaching her a gorgeous new menu, including chilled avocado soup with red and yellow capsicum and coriander salsa.

Rachel helps keen dinner party host Eva Braga-Ng Kon Tia throw a party to remember by teaching her a gorgeous new menu, including chilled avocado soup with red and yellow capsicum and coriander salsa. For main course it's roast duck legs with white bean puree, and wilted greens with garlic and anchovy breadcrumbs. A salted caramel chocolate tart finishes Eva’s menu perfectly.

Annabel Langbein: Free Range Cook

6:30AM Food G

In the depths of winter Annabel Langbein, heads high into New Zealand's stunning Southern Alps to try her hand at dog sledding in the snow. She takes along her famous banana cake to share.

In the depths of winter Annabel Langbein, heads high into New Zealand’s stunning Southern Alps to try her hand at dog sledding in the snow. She takes along her famous banana cake to share with her hungry skiing companions, and cooks up a warming Chicken Noodle Soup to ward off the cold.

Annabel Langbein: Free Range Cook

7:00AM Food G

Annabel Langbein pulls on her gumboots to visit a high-country sheep station, where the farmer has mustered his flock for their annual mid-winter shearing.

Annabel Langbein pulls on her gumboots to visit a high-country sheep station, where the farmer has mustered his flock for their annual mid-winter shearing. While the shearing crew works up an appetite in the shearing shed, Annabel makes them a hearty lunch of Piadini Steak Sandwiches with Beetroot and Horseradish Relish.

Anjum's Australian Spice Stories

7:30AM Food G

Anjum puts an Indian twist on some much loved English and Australian favourites with her inspired take on a meat pie and fish and chips.

Anjum puts an Indian twist on some much loved English and Australian favourites with her inspired take on a meat pie and fish and chips.

New Scandinavian Cooking

8:00AM Food PG

Onboard a research vessel Andreas makes a lightly cured cod with beetroot and anise, he cooks freshly caught cod and serves it with charred leek, and back on the island he makes crispy seared cod.

Andreas visits Spitsbergen, the Norwegian settlement at 78 degrees north. In spite of the perpetual cold, and barren surroundings, the area is home to some of the world’s richest fisheries. Andreas also forages for arctic mushrooms and meets what is probably the world’s northernmost farmer. Onboard a research vessel Andreas makes a lightly cured cod with beetroot and anise, he cooks freshly caught cod and serves it with charred leek, and back on the island he makes crispy seared cod served with snow crab and Arctic mushrooms.

Donna Hay: Basics To Brilliance

8:30AM Food G

Donna divulges her secrets for the ultimate crowd-pleaser; the simple way to make delicious butterflied chicken. We learn the perfect combination for a salt and pepper spice mix.

Donna divulges her secrets for the ultimate crowd-pleaser; the simple way to make delicious butterflied chicken. We learn the perfect combination for a salt and pepper spice mix, and the recipe for everyone’s favourite - a smooth and silky caramel.

Asia Unplated With Diana Chan

9:00AM Food G

Diana showcases her favourite spicy Indonesian relish, sambal matah, on top of a glorious whole snapper. Former MasterChef contestant Jess Lemon shares one of her best street food snacks - gado gado.

From rendang to satay and nasi goreng, the flavours of Indonesia are well loved across Asia. Diana decides to showcase her favourite spicy Indonesian relish, sambal matah, on top of a glorious whole snapper grilled in banana leaves. Former MasterChef contestant, Jess Lemon knows Indonesian cuisine back to front, and shares one of her best street food snacks, gado gado, before getting a little fancy for dessert with a dish called dury wat, which showcases the unique Indonesian fruit durian.

Nigellissima

9:30AM Food G

Nigella Lawson introduces us to her love of Italian food through Sicilian pasta with tomatoes, garlic and almonds.

Nigella introduces us to her love of Italian food through Sicilian pasta with tomatoes, garlic and almonds. There's a mid-week family feast of tagliata - a juicy steak cut into thin slices - served with crisp, fluffy Tuscan fries.

Nigellissima

10:00AM Food G

Nigella Lawson's mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory Italian roast chicken.

Nigella Lawson's mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory, yet simple, Italian roast chicken, served alongside a sunny saffron orzotto. Dessert comes courtesy of Nigella's surprisingly easy coffee ice cream, inspired by lazy days spent in the ice cream parlours of Florence, and an extra treat is presented in the form of a chocolate olive oil cake.

Bonacini's Italy

10:30AM Food G

Chef Michael Bonacini uses the fresh ingredients from rich Tuscan soil to make regional dishes like Spinach Ricotta Gnudi.

Chef Michael Bonacini uses the fresh ingredients from rich Tuscan soil to make regional dishes like Spinach Ricotta Gnudi.

Bonacini's Italy

11:00AM Food G

Celebrity chef Michael Bonacini explores classic dishes from the central Italian region, Le Marche.

Celebrity chef Michael Bonacini explores classic dishes from the central Italian region, Le Marche.

Martha Bakes

11:30AM Food PG

Martha shares four regional favourites - peach cake, Kaiser rolls, crumb cake, and black and white cookies.

Martha shares four regional favourites - peach cake, Kaiser rolls, crumb cake, and black and white cookies.

Bake With Anna Olson

12:00PM Food PG

Anna shares her favourite shortcake desserts featuring strawberries, beginning her recipe for the quintessential North American summer dessert, classic strawberry shortcake.

Part biscuit and part cake, shortcake is both casual and elegant and traditionally served split in half and filled and topped with fresh fruit and sweet cream. Anna shares her favourite shortcake desserts featuring strawberries. She begins with the quintessential North American summer dessert, classic strawberry shortcake, and then moves on to a more complex British version, strawberries and cream cake.

The Cook And The Chef

12:30PM Food G

Maggie and Simon cook up a few favourites. Simon masters a salty-sweet-sour balance with a vegetarian Pad Thai, while Maggie combines tender squid with capers and leek in a delicious spring salad.

Maggie and Simon cook up a few favourites. Simon masters a salty-sweet-sour balance with a vegetarian Pad Thai, while Maggie combines tender squid with capers and leek in a delicious spring salad. Vodka, a favourite beverage of Simon’s then features in a jelly, and Maggie makes a creamy barley risotto using a favourite spring vegetable, asparagus.

The Cook And The Chef

1:00PM Food G

Maggie and Simon show how to prepare excellent cocktail food for a stress-free party. The Cook and the Chef share their secrets about what to make ahead of time.

Maggie and Simon show how to prepare excellent cocktail food for a stress-free party. The Cook and the Chef share their secrets about what to make ahead of time, and how to prepare some dishes with the help of some shop-bought bases and toppings.

Food Lab By Ben Milbourne

1:30PM Food PG

Joel and Ben are focusing their attention on alcohol. Whether drinking it or cooking with it Ben and Joel have a creative and delicious way to use it.

Joel and Ben are focusing their attention on alcohol. Whether drinking it or cooking with it Ben and Joel have a creative and delicious way to use it.

Surfing The Menu

2:00PM Food PG

Ben and Curtis travel to Victoria's Mornington Peninsula - an agricultural and viticulture mecca. Ben prepares roasted guinea fowl with goat cheese.

In this episode, Ben and Curtis travel to Victoria's Mornington Peninsula - an agricultural and viticulture mecca. The boys use fresh produce from the area to cook up a memorable picnic with a difference. Ben prepares roasted guinea fowl with goat cheese, lemon and rosemary, plus roasted beetroot and goat's curd salad. Meanwhile, Curtis cooks barracouta with a citrus and pepper rub, plus lavender creme brule.

Late Nite Eats

2:30PM Food PG

Jordan’s in Beantown and he’s starting the night out in Southie, an old time Boston neighbourhood now on the rise. He’s headed to Moonshine 152, the crown jewel of Southie’s late night food scene.

Jordan’s in Beantown and he’s starting the night out in Southie, an old time Boston neighbourhood now on the rise. He’s headed to Moonshine 152, the crown jewel of Southie’s late night food scene, to check out Chef Asia Mei’s take on street and comfort foods from around the world. While her chicken and waffles may be award winning, Jordan’s got his eye on the Throwback Korean BBQ Tacos.

Rachel Allen Dinner Parties

3:00PM Food PG

Rachel gives keen cook Nerys Royal a dinner party masterclass, including baked beetroot risotto with parmesan crisps, followed by zesty pine nut crusted fish with salsa verde.

Rachel gives keen cook Nerys Royal a dinner party masterclass, including baked beetroot risotto with parmesan crisps, followed by zesty pine nut crusted fish with salsa verde, and to finish, a beautifully rich coffee zabaglione.

Annabel Langbein: Free Range Cook

3:30PM Food G

The winter solstice is approaching, and Annabel Langbein is looking for a special ingredient for a midwinter feast.

The winter solstice is approaching, and Annabel Langbein is looking for a special ingredient for a midwinter feast. She meets a couple who have managed to grow the French delicacy truffles on their South Island farm.

Annabel Langbein: Free Range Cook

4:00PM Food G

It's cherry season, and Annabel sets off on an adventure with young friends to fill their baskets with juicy, plump fruit and prepares a picnic for the occasion including a bacon and egg pie.

It’s cherry season, and Annabel sets off on an adventure with young friends to fill their baskets with juicy, plump fruit. It’s hungry work, so Annabel prepares a picnic for the occasion including her all-time favourite bacon and egg pie. There’s a barbecue by the lake planned for the evening, and all going well cherries will feature in Annabel’s clever spin on traditional tiramisu.

Rick Stein's Taste Of Italian Opera

4:20PM Food G

In this colourful special, top chef Rick Stein takes a lighthearted look at the role that food played in the creation of Italian opera and shows how music and food are intrinsically linked in Italy.

In this colourful special, top chef Rick Stein takes a lighthearted look at the role that food played in the creation of Italian opera and shows how music and food are intrinsically linked in Italy. He draws parallels between cooking and composing, noting how both involve the skilful combination of ingredients and how they share the common purpose of bringing pleasure to many and lifting the human spirit. Rick also explains why he thinks the music of three great Italian composers - Verdi and Rossini - is connected to the food of the regions where they lived and worked.

Anjum's Australian Spice Stories

4:30PM Food G

Anjum finishes off her Australian holiday with a bang seeking out the perfect produce for the ultimate outdoor banquet for family and friends.

Anjum finishes off her Australian holiday with a bang seeking out the perfect produce for the ultimate outdoor banquet for family and friends.

New Scandinavian Cooking

5:00PM Food PG

Some of Scandinavia's grandest farms can be found around Norway's largest lake, Mjosa. Andreas visits one of them, Hovelsrud, where he combines innovation, tradition and world class vegetables.

Some of Scandinavia’s grandest farms can be found around Norway’s largest lake, Mjosa. Andreas visits one of them, Hovelsrud, where he combines innovation, tradition and world class vegetables. He uses fresh herbs to make an egg-free mayonnaise, combines baked rutabaga and local vendace roe, and makes scones with yellow and red beets. For main course he makes a potato crusted beef fillet with herbs from the beautiful garden.

Martha Bakes

5:30PM Food PG

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

6:00PM Food PG

Anna starts with a basic strudel made from thin sheets of dough, rolled up with filling and baked to perfection in her caramel apple jalousie, followed by individual cabernet pear and walnut strudels.

Strudel is a buttery pastry that is a bakery staple - layer upon layer of flaky goodness wrapped around a delicious filling. Anna starts with a basic strudel made from thin sheets of dough, rolled up with filling and baked to perfection in her caramel apple jalousie. She moves up a level with her individual cabernet pear and walnut strudels.

The Cook And The Chef

6:30PM Food G

Maggie and Simon revisit a few of their favourite kitchen moments from the year. They look back on the eggs, pasta, and mouth-watering desserts on the menu.

Maggie and Simon revisit a few of their favourite kitchen moments from the year. They look back on the eggs, pasta, and mouth-watering desserts on the menu.

The Cook And The Chef

7:00PM Food G

Simon and Maggie reflect on the state of the Australian food scene in 2008 and prepare what they consider to be truly Australian meals. Maggie tells Simon about the amazing changes she's seen.

Simon and Maggie reflect on the state of the Australian food scene in 2008 and prepare what they consider to be truly Australian meals. Maggie tells Simon about the amazing changes she’s seen in her time as a cook and reminisces about the day in 1980 when she first got her hands on a bunch of fresh basil.

Outback Gourmet

7:30PM Food PG

Justine travels from Darwin to Kakadu exploring the Ubirri Rock Art walk, where she prepares a picnic lunch by the stunning Maguk Pools and experiences a pop up dining experience like no other.

Justine travels from Darwin to Kakadu exploring the Ubirri Rock Art walk, where she prepares a picnic lunch by the stunning Maguk Pools and experiences a pop up dining experience like no other.

Outback Gourmet

8:00PM Food G

Justine visits Kakadu, Katherine, and Edith Falls, uncovering Katherine's best coffee. Justine whips up a sweet trifle treat at Edith Falls and sources some native herbs and fruits to try.

Justine visits Kakadu, Katherine, and Edith Falls, uncovering Katherine's best coffee. Justine whips up a sweet trifle treat at Edith Falls and sources some native herbs and fruits to try.

Rick Stein's Mediterranean Escapes

8:30PM Food PG

Rick Stein's Mediterranean escape begins in Marseille, where he catches a ferry to Bastia, the ancient capital of Corsica and is invited to a typical Corsican feast.

Rick Stein journeys across the beautiful Mediterranean, visiting islands and places that radiate a vibrant sense of individuality through their spirit, history and food. His escape begins in Marseille, where he catches a ferry to Bastia, the ancient capital of Corsica, and is invited to a typical Corsican feast. Pulenda, a kind of polenta made with chestnut flour, takes pride of place along with figatellu, a strong-tasting local sausage made with offal and cheek from the Corsican black pig and grilled over chestnut wood. He also admires the rough peasant stews and the handmade local cheeses. At Bonifacio, Rick sails across the rough straits to Sardinia, where he visits a small factory that makes corks and samples an especially good spaghetti with cuttlefish ink and a rich tomato sauce.

Hairy Bikers' Asian Adventure

9:35PM Food G

In the fast-paced megacity of Hong Kong, the bikers go in search of the authentic roots of their favourite Chinese takeaway dishes.

In the fast-paced megacity of Hong Kong, the bikers go in search of the authentic roots of their favourite Chinese takeaway dishes. They discover the secrets of 'wok chi' when they're thrown in at the deep end stir-frying in one of the city's street food stalls. They find out how to cook in a tiny Hong Kong kitchen when they help a Chinese grandmother prepare a family meal. Breakfast reveals a surprising legacy of British rule - eggy bread and spam. The bikers are sent on their way with a traditional Bai Sun good luck ceremony, by the Mad Dogs Motorbike Club.

The Cook And The Chef

10:35PM Food G

Maggie and Simon revisit a few of their favourite kitchen moments from the year. They look back on the eggs, pasta, and mouth-watering desserts on the menu.

Maggie and Simon revisit a few of their favourite kitchen moments from the year. They look back on the eggs, pasta, and mouth-watering desserts on the menu.

The Cook And The Chef

11:05PM Food G

Simon and Maggie reflect on the state of the Australian food scene in 2008 and prepare what they consider to be truly Australian meals. Maggie tells Simon about the amazing changes she's seen.

Simon and Maggie reflect on the state of the Australian food scene in 2008 and prepare what they consider to be truly Australian meals. Maggie tells Simon about the amazing changes she’s seen in her time as a cook and reminisces about the day in 1980 when she first got her hands on a bunch of fresh basil.

Amazing Wedding Cakes

11:35PM Food PG

A topsy-turvy, black and white wedding cake takes a detour in New Jersey, and in Minnesota, a stunning gold cake with purple orchids nearly gets lost in the blizzard of the century.

A topsy-turvy, black and white wedding cake takes a detour in New Jersey. In Minnesota, a stunning gold cake with purple orchids nearly gets lost in the blizzard of the century. And in Orange County, two cute Koalas set the stage for 'I do'.

Bake With Anna Olson

12:30AM Food PG

Anna starts with a basic strudel made from thin sheets of dough, rolled up with filling and baked to perfection in her caramel apple jalousie, followed by individual cabernet pear and walnut strudels.

Strudel is a buttery pastry that is a bakery staple - layer upon layer of flaky goodness wrapped around a delicious filling. Anna starts with a basic strudel made from thin sheets of dough, rolled up with filling and baked to perfection in her caramel apple jalousie. She moves up a level with her individual cabernet pear and walnut strudels.

Martha Bakes

1:00AM Food PG

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.

Dinner Date

1:30AM Food PG

Dinner Date is the show where people hope to find true love through their love of good food. One lucky person gets the chance to find romance as they enjoy three very special meals.

Dinner Date is the show where people hope to find true love through their love of good food. One lucky person gets the chance to find romance as they enjoy three very special meals, cooked for them by three very special blind dates.

Outback Gourmet

2:30AM Food PG

Justine travels from Darwin to Kakadu exploring the Ubirri Rock Art walk, where she prepares a picnic lunch by the stunning Maguk Pools and experiences a pop up dining experience like no other.

Justine travels from Darwin to Kakadu exploring the Ubirri Rock Art walk, where she prepares a picnic lunch by the stunning Maguk Pools and experiences a pop up dining experience like no other.

Outback Gourmet

3:00AM Food G

Justine visits Kakadu, Katherine, and Edith Falls, uncovering Katherine's best coffee. Justine whips up a sweet trifle treat at Edith Falls and sources some native herbs and fruits to try.

Justine visits Kakadu, Katherine, and Edith Falls, uncovering Katherine's best coffee. Justine whips up a sweet trifle treat at Edith Falls and sources some native herbs and fruits to try.

Rick Stein's Mediterranean Escapes

3:30AM Food PG

Rick Stein's Mediterranean escape begins in Marseille, where he catches a ferry to Bastia, the ancient capital of Corsica and is invited to a typical Corsican feast.

Rick Stein journeys across the beautiful Mediterranean, visiting islands and places that radiate a vibrant sense of individuality through their spirit, history and food. His escape begins in Marseille, where he catches a ferry to Bastia, the ancient capital of Corsica, and is invited to a typical Corsican feast. Pulenda, a kind of polenta made with chestnut flour, takes pride of place along with figatellu, a strong-tasting local sausage made with offal and cheek from the Corsican black pig and grilled over chestnut wood. He also admires the rough peasant stews and the handmade local cheeses. At Bonifacio, Rick sails across the rough straits to Sardinia, where he visits a small factory that makes corks and samples an especially good spaghetti with cuttlefish ink and a rich tomato sauce.

Food Lab By Ben Milbourne

4:35AM Food PG

Joel and Ben are focusing their attention on alcohol. Whether drinking it or cooking with it Ben and Joel have a creative and delicious way to use it.

Joel and Ben are focusing their attention on alcohol. Whether drinking it or cooking with it Ben and Joel have a creative and delicious way to use it.

Saturday 8th February

Surfing The Menu

5:00AM Food PG

Ben and Curtis travel to Victoria's Mornington Peninsula - an agricultural and viticulture mecca. Ben prepares roasted guinea fowl with goat cheese.

In this episode, Ben and Curtis travel to Victoria's Mornington Peninsula - an agricultural and viticulture mecca. The boys use fresh produce from the area to cook up a memorable picnic with a difference. Ben prepares roasted guinea fowl with goat cheese, lemon and rosemary, plus roasted beetroot and goat's curd salad. Meanwhile, Curtis cooks barracouta with a citrus and pepper rub, plus lavender creme brule.

Late Nite Eats

5:30AM Food PG

Jordan’s in Beantown and he’s starting the night out in Southie, an old time Boston neighbourhood now on the rise. He’s headed to Moonshine 152, the crown jewel of Southie’s late night food scene.

Jordan’s in Beantown and he’s starting the night out in Southie, an old time Boston neighbourhood now on the rise. He’s headed to Moonshine 152, the crown jewel of Southie’s late night food scene, to check out Chef Asia Mei’s take on street and comfort foods from around the world. While her chicken and waffles may be award winning, Jordan’s got his eye on the Throwback Korean BBQ Tacos.

Rachel Allen Dinner Parties

6:00AM Food PG

Rachel gives keen cook Nerys Royal a dinner party masterclass, including baked beetroot risotto with parmesan crisps, followed by zesty pine nut crusted fish with salsa verde.

Rachel gives keen cook Nerys Royal a dinner party masterclass, including baked beetroot risotto with parmesan crisps, followed by zesty pine nut crusted fish with salsa verde, and to finish, a beautifully rich coffee zabaglione.

Annabel Langbein: Free Range Cook

6:30AM Food G

The winter solstice is approaching, and Annabel Langbein is looking for a special ingredient for a midwinter feast.

The winter solstice is approaching, and Annabel Langbein is looking for a special ingredient for a midwinter feast. She meets a couple who have managed to grow the French delicacy truffles on their South Island farm.

Annabel Langbein: Free Range Cook

7:00AM Food G

It's cherry season, and Annabel sets off on an adventure with young friends to fill their baskets with juicy, plump fruit and prepares a picnic for the occasion including a bacon and egg pie.

It’s cherry season, and Annabel sets off on an adventure with young friends to fill their baskets with juicy, plump fruit. It’s hungry work, so Annabel prepares a picnic for the occasion including her all-time favourite bacon and egg pie. There’s a barbecue by the lake planned for the evening, and all going well cherries will feature in Annabel’s clever spin on traditional tiramisu.

Anjum's Australian Spice Stories

7:30AM Food G

Anjum finishes off her Australian holiday with a bang seeking out the perfect produce for the ultimate outdoor banquet for family and friends.

Anjum finishes off her Australian holiday with a bang seeking out the perfect produce for the ultimate outdoor banquet for family and friends.

New Scandinavian Cooking

8:00AM Food PG

Some of Scandinavia's grandest farms can be found around Norway's largest lake, Mjosa. Andreas visits one of them, Hovelsrud, where he combines innovation, tradition and world class vegetables.

Some of Scandinavia’s grandest farms can be found around Norway’s largest lake, Mjosa. Andreas visits one of them, Hovelsrud, where he combines innovation, tradition and world class vegetables. He uses fresh herbs to make an egg-free mayonnaise, combines baked rutabaga and local vendace roe, and makes scones with yellow and red beets. For main course he makes a potato crusted beef fillet with herbs from the beautiful garden.

Outback Gourmet

8:30AM Food PG

Justine travels from Darwin to Kakadu exploring the Ubirri Rock Art walk, where she prepares a picnic lunch by the stunning Maguk Pools and experiences a pop up dining experience like no other.

Justine travels from Darwin to Kakadu exploring the Ubirri Rock Art walk, where she prepares a picnic lunch by the stunning Maguk Pools and experiences a pop up dining experience like no other.

Outback Gourmet

9:00AM Food G

Justine visits Kakadu, Katherine, and Edith Falls, uncovering Katherine's best coffee. Justine whips up a sweet trifle treat at Edith Falls and sources some native herbs and fruits to try.

Justine visits Kakadu, Katherine, and Edith Falls, uncovering Katherine's best coffee. Justine whips up a sweet trifle treat at Edith Falls and sources some native herbs and fruits to try.

Rick Stein's Mediterranean Escapes

9:30AM Food PG

Rick Stein's Mediterranean escape begins in Marseille, where he catches a ferry to Bastia, the ancient capital of Corsica and is invited to a typical Corsican feast.

Rick Stein journeys across the beautiful Mediterranean, visiting islands and places that radiate a vibrant sense of individuality through their spirit, history and food. His escape begins in Marseille, where he catches a ferry to Bastia, the ancient capital of Corsica, and is invited to a typical Corsican feast. Pulenda, a kind of polenta made with chestnut flour, takes pride of place along with figatellu, a strong-tasting local sausage made with offal and cheek from the Corsican black pig and grilled over chestnut wood. He also admires the rough peasant stews and the handmade local cheeses. At Bonifacio, Rick sails across the rough straits to Sardinia, where he visits a small factory that makes corks and samples an especially good spaghetti with cuttlefish ink and a rich tomato sauce.

Hairy Bikers' Asian Adventure

10:35AM Food G

In the fast-paced megacity of Hong Kong, the bikers go in search of the authentic roots of their favourite Chinese takeaway dishes.

In the fast-paced megacity of Hong Kong, the bikers go in search of the authentic roots of their favourite Chinese takeaway dishes. They discover the secrets of 'wok chi' when they're thrown in at the deep end stir-frying in one of the city's street food stalls. They find out how to cook in a tiny Hong Kong kitchen when they help a Chinese grandmother prepare a family meal. Breakfast reveals a surprising legacy of British rule - eggy bread and spam. The bikers are sent on their way with a traditional Bai Sun good luck ceremony, by the Mad Dogs Motorbike Club.

Martha Bakes

11:35AM Food PG

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.

Anthony Bourdain: Parts Unknown

12:05PM Food PG

Marseille is France's oldest and second biggest city. Despite a decade-long face lift subsidized by the French government, the hard fact is, the rejuvenated port city still can't provide enough jobs.

Marseille is France’s oldest and second biggest city, with 850,000 people, about a third of them Muslim, and more than a third under thirty. The unemployment rate tops thirteen percent - and up to forty percent in the rougher parts of the city. It is estimated that a quarter of the population lives below the poverty line. Despite a decade-long face lift subsidized by the French government the hard fact is that the new museums and rejuvenated port still can’t provide enough jobs. No matter - Marseille resists becoming bourgeois no matter how prettied up she gets. It is, at its heart, a poor multicultural city. It will never be Paris.

Anthony Bourdain: Parts Unknown

1:00PM Food PG

Tony travels to Malaysia to fulfill a decade-old promise to return to the Iban longhouse of Entalau deep in the jungles of Borneo.

Tony travels to Malaysia to fulfill a decade-old promise to return to the Iban longhouse of Entalau deep in the jungles of Borneo. The Iban - one of Malaysia's oldest ethnic groups - once enjoyed a truly formidable reputation as trackers, warriors and ritualistic takers of heads. They were and continue to be wanderers, valuing the bejalai - a tradition where every tribesman must set out from the longhouse of his birth to learn, to bring something back. Each tattoo an Iban gets over the course of his life represents a different experience, a different journey. Ten long years and another life ago, and over many shots of rice whiskey, Tony promised his new Iban friends one day he’d return for Gawai, the annual Rice Harvest Festival. He begins by retracing his steps in Kuala Lumpur, Malaysia’s capital city. Rising up out of steaming, equatorial jungle, KL is a chaotic, multi-ethnic, multi-cultural, modern metropolis of Malay, Chinese and Indian. It's the perfect place for a wandering soul, hungry from the long plane ride, to dive right in to the sights, sounds, smells and flavors of South East Asia.

Saturday Kitchen

2:00PM Food G

One of Britain's funniest comedians Bill Bailey heads the line-up this week on Saturday Kitchen, and his wits are sure to be tested in this week's Heaven or Hell challenge.

One of Britain’s funniest comedians Bill Bailey heads the line-up this week on Saturday Kitchen, and his wits are sure to be tested in this week’s Heaven or Hell challenge. Will it be his worst nightmare, the old classic Crème caramel with biscotti, or his mouth-watering idea of food heaven, Sea bass with spring onion, chilli, and garlic?

Secret Meat Business

3:00PM Food G

A meal fit for a King! Adrian shows us how to make a succulent Crown Roast Lamb sure to have the whole family standing at attention.

A meal fit for a King! Adrian shows us how to make a succulent Crown Roast Lamb sure to have the whole family standing at attention.

Secret Meat Business

3:30PM Food G

Adrian dishes up a succulent roast duck cooked in classic Tunisian spices, served on a bed of nutty rice. A feast to share with friends and family, or in Adrian's case, enjoy all by yourself.

Adrian dishes up a succulent roast duck cooked in classic Tunisian spices, served on a bed of nutty rice. A feast to share with friends and family, or in Adrian's case, enjoy all by yourself.

The Cook And The Chef

4:00PM Food G

Maggie uses her trout in a green tomato salsa, combining sweet and savoury flavours to perfection. Simon shows us how to smoke our own trout and combines big flakes of the fish with mayonnaise.

Maggie uses her trout in a green tomato salsa, combining sweet and savoury flavours to perfection. Simon shows us how to smoke our own trout and combines big flakes of the fish with mayonnaise in a chunky, satisfying sandwich. Maggie and Simon then transform the humble egg into a melt in the mouth egg and bacon pie and superb egg ravioli.

The Cook And The Chef

4:30PM Food G

Maggie's lightly cooked marinated roo sits perfectly with beetroot and anchovy butter, while the bold texture of Simon's emu holds up to a slow cook in a rich, sweet curry.

Maggie’s lightly cooked marinated roo sits perfectly with beetroot and anchovy butter, while the bold texture of Simon’s emu holds up to a slow cook in a rich, sweet curry. Maggie then features lightly textured, milky buffalo mozzarella with roasted red onions while Simon uses the porcelain white cheese in a simple but impressive souffle.

The Cook And The Chef

5:00PM Food G

Maggie and Simon demonstrate how good nutrition and flavour can go hand in hand. Maggie's spelt pasta with pumpkin, and her mushroom, barley, and sherry soup ticks all the boxes.

Maggie and Simon demonstrate how good nutrition and flavour can go hand in hand. Maggie’s spelt pasta with pumpkin, and her mushroom, barley, and sherry soup are not only unctuous and satisfying, but tick all the boxes for good fibre, low fat, low sugar and moderate carbohydrates. Simon’s noodle broth with his trade mark layering of flavours is also a healthy choice.

Dead Set On Life

5:30PM Food PG

Matty meets Ivan Smith, the Bison Whisperer in Alberta and learns the ins-and-outs of raising bison. Matty travels to meet up with Chef Edgar Gutierrez for an off-road adventure.

Matty meets Ivan Smith, the Bison Whisperer in Alberta and learns the ins-and-outs of raising bison. Matty travels to meet up with Chef Edgar Gutierrez for an off-road adventure.

Parveen's Indian Kitchen

5:30PM Food PG

Parveen shares her version of potato and cauliflower parathas served with kachumber, followed by Indian ice cream – kulfi. She also proves that homemade samosas are an easy task.

Parveen shares her version of potato and cauliflower parathas served with kachumber, followed by Indian ice cream - kulfi. She also proves that homemade samosas are an easy task with her speedy samosas with a spicy potato and pea filling, served with a tamarind sauce.

Sicily With Aldo And Enzo

6:30PM Food PG

Aldo and Enzo travel to Aidone, a town in the centre of Sicily with views of Mount Etna. They prepare a local pasta dish - casarecce with broccoli and black olives, along with rabbit cacciatore.

Aldo and Enzo travel to Aidone, a town in the centre of Sicily with views of Mount Etna. They prepare a local pasta dish - casarecce with broccoli and black olives, along with rabbit cacciatore.

Sicily With Aldo And Enzo

7:00PM Food PG

Aldo and Enzo visit Motta Camastra to try produce local to the region. They make a fruit tart from a local orange and clementine hybrid, and taste local prickly pears and Ferla mushrooms.

Aldo and Enzo visit Motta Camastra to try produce local to the region. They make a fruit tart from a local orange and clementine hybrid, and taste local prickly pears and Ferla mushrooms.

Cheese Slices

7:30PM Food G

Will's cheese tour takes him across the United States to look at artisanal cheese in regions not normally associated with specialist cheese.

Will’s cheese tour takes him across the United States to look at artisanal cheese in regions not normally associated with specialist cheese. Will learns first hand about the challenges of making farmstead washed-rind cheese in Virginia before meeting up with his old friend Ari at Zingerman’s Creamery in Ann Arbor, Michigan. Then it’s a drive to Indiana to meet American goats cheese pioneer Judy Schad of Capriole dairy where he is encouraged to find a new way to enjoy Bourbon. After a brief stop at Saxelby Cheesemongers, a stall at New York City’s public market on the Lower East Side, Will travels to Oregon to discover the fascinating story behind Rogue River Blue, one of the oldest raw milk blue cheeses in the US.

Cheese Slices

8:00PM Food G

If the name 'Brie' conjures up images of a mild creamy flat cheese covered with a pure white mould, chances are you have never experienced authentic Brie from Brie.

If the name ‘Brie’ conjures up images of a mild creamy flat cheese covered with a pure white mould, chances are you have never experienced authentic Brie from Brie. Will visits the Ile de France region to learn more about the benchmarks of the style, Brie de Meaux and Brie de Melun, before visiting Brie’s close cousin, Chaource, in the Champagne region. He then travels to the underground caves of Herves Mons to find out how this respected Affineur selects and matures cheeses to its optimum before calling in to see Pascal Beillevaire to get a few tips from the largest specialist cheese retailer in France.

Heston's Fantastical Food

8:30PM Food G

To bring back the magic of the icecream van, Heston plans to build the world’s biggest ever 99 Flake, over five meters tall, and serve it from the back of his van to a whole town at once.

To bring back the magic of the icecream van, Heston plans to build the world’s biggest ever 99 Flake, over five meters tall, and serve it from the back of his own very special van, to a whole town at once! This is the biggest challenge he has ever faced as his icecream will weigh over a tonne, that’s the equivalent of 10,000 normal sized ice creams and will take a month to freeze.

The Best In Australia

9:30PM Food PG

Chefs Ben O’Donoghue, Darren Simpson, and Anna Gare put their cooking skills to the test as they each prepare their own version of the best kids meals and veggie snacks.

Chefs Ben O’Donoghue, Darren Simpson, and Anna Gare put their cooking skills to the test as they each prepare their own version of the best kids meals and veggie snacks.

Shane Delia's Spice Journey

10:30PM Food G

Shane travels from Isfahan, the ancient capital of Persia to Tehran, capital of contemporary Iran. From the ancient city of minarets, palaces and mosques to funky teahouses of the city.

Shane Delia's culinary journey across the Middle East continues as he travels from Isfahan, the ancient capital of Persia to Tehran, capital of contemporary Iran. From the ancient city of minarets, palaces and mosques to funky teahouses of the modern city, Shane discovers a very different culture. His preconceptions about Iran thoroughly challenged, he returns to his kitchen to attempt the famously tricky Persian rice.

Shane Delia's Spice Journey

11:00PM Food G

Having travelled close to 2000 kilometres on his journey across the Middle East and gained glimpses into 2000 years of Persian culinary history, Shane arrives in Iran's north.

Having travelled close to 2000 kilometres on his journey across the Middle East and gained glimpses into 2000 years of Persian culinary history, Shane Delia arrives in Iran's north, which borders Turkey and the Caspian Sea and where the food influences are very Ottoman. Here Shane visits the world's oldest covered bazaar.

Cheese Slices

11:30PM Food G

Will's cheese tour takes him across the United States to look at artisanal cheese in regions not normally associated with specialist cheese.

Will’s cheese tour takes him across the United States to look at artisanal cheese in regions not normally associated with specialist cheese. Will learns first hand about the challenges of making farmstead washed-rind cheese in Virginia before meeting up with his old friend Ari at Zingerman’s Creamery in Ann Arbor, Michigan. Then it’s a drive to Indiana to meet American goats cheese pioneer Judy Schad of Capriole dairy where he is encouraged to find a new way to enjoy Bourbon. After a brief stop at Saxelby Cheesemongers, a stall at New York City’s public market on the Lower East Side, Will travels to Oregon to discover the fascinating story behind Rogue River Blue, one of the oldest raw milk blue cheeses in the US.

Cheese Slices

12:00AM Food G

If the name 'Brie' conjures up images of a mild creamy flat cheese covered with a pure white mould, chances are you have never experienced authentic Brie from Brie.

If the name ‘Brie’ conjures up images of a mild creamy flat cheese covered with a pure white mould, chances are you have never experienced authentic Brie from Brie. Will visits the Ile de France region to learn more about the benchmarks of the style, Brie de Meaux and Brie de Melun, before visiting Brie’s close cousin, Chaource, in the Champagne region. He then travels to the underground caves of Herves Mons to find out how this respected Affineur selects and matures cheeses to its optimum before calling in to see Pascal Beillevaire to get a few tips from the largest specialist cheese retailer in France.

Heston's Fantastical Food

12:30AM Food G

To bring back the magic of the icecream van, Heston plans to build the world’s biggest ever 99 Flake, over five meters tall, and serve it from the back of his van to a whole town at once.

To bring back the magic of the icecream van, Heston plans to build the world’s biggest ever 99 Flake, over five meters tall, and serve it from the back of his own very special van, to a whole town at once! This is the biggest challenge he has ever faced as his icecream will weigh over a tonne, that’s the equivalent of 10,000 normal sized ice creams and will take a month to freeze.

The Best In Australia

1:30AM Food PG

Chefs Ben O’Donoghue, Darren Simpson, and Anna Gare put their cooking skills to the test as they each prepare their own version of the best kids meals and veggie snacks.

Chefs Ben O’Donoghue, Darren Simpson, and Anna Gare put their cooking skills to the test as they each prepare their own version of the best kids meals and veggie snacks.

Shane Delia's Spice Journey

2:30AM Food G

Shane travels from Isfahan, the ancient capital of Persia to Tehran, capital of contemporary Iran. From the ancient city of minarets, palaces and mosques to funky teahouses of the city.

Shane Delia's culinary journey across the Middle East continues as he travels from Isfahan, the ancient capital of Persia to Tehran, capital of contemporary Iran. From the ancient city of minarets, palaces and mosques to funky teahouses of the modern city, Shane discovers a very different culture. His preconceptions about Iran thoroughly challenged, he returns to his kitchen to attempt the famously tricky Persian rice.

Shane Delia's Spice Journey

3:00AM Food G

Having travelled close to 2000 kilometres on his journey across the Middle East and gained glimpses into 2000 years of Persian culinary history, Shane arrives in Iran's north.

Having travelled close to 2000 kilometres on his journey across the Middle East and gained glimpses into 2000 years of Persian culinary history, Shane Delia arrives in Iran's north, which borders Turkey and the Caspian Sea and where the food influences are very Ottoman. Here Shane visits the world's oldest covered bazaar.

The Cook And The Chef

3:30AM Food G

Maggie uses her trout in a green tomato salsa, combining sweet and savoury flavours to perfection. Simon shows us how to smoke our own trout and combines big flakes of the fish with mayonnaise.

Maggie uses her trout in a green tomato salsa, combining sweet and savoury flavours to perfection. Simon shows us how to smoke our own trout and combines big flakes of the fish with mayonnaise in a chunky, satisfying sandwich. Maggie and Simon then transform the humble egg into a melt in the mouth egg and bacon pie and superb egg ravioli.

The Cook And The Chef

4:00AM Food G

Maggie's lightly cooked marinated roo sits perfectly with beetroot and anchovy butter, while the bold texture of Simon's emu holds up to a slow cook in a rich, sweet curry.

Maggie’s lightly cooked marinated roo sits perfectly with beetroot and anchovy butter, while the bold texture of Simon’s emu holds up to a slow cook in a rich, sweet curry. Maggie then features lightly textured, milky buffalo mozzarella with roasted red onions while Simon uses the porcelain white cheese in a simple but impressive souffle.

The Cook And The Chef

4:30AM Food G

Maggie and Simon demonstrate how good nutrition and flavour can go hand in hand. Maggie's spelt pasta with pumpkin, and her mushroom, barley, and sherry soup ticks all the boxes.

Maggie and Simon demonstrate how good nutrition and flavour can go hand in hand. Maggie’s spelt pasta with pumpkin, and her mushroom, barley, and sherry soup are not only unctuous and satisfying, but tick all the boxes for good fibre, low fat, low sugar and moderate carbohydrates. Simon’s noodle broth with his trade mark layering of flavours is also a healthy choice.

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.