So Yummy
On now
Come Dine with Me
Today’s brand new Come Dine With Me Professionals heads to Bristol where our first hosts are Mexican restaurant Dalia Cucina owner/chef Kirsty and front of house Tamsin.
Upcoming
Cook Like An Italian
The Sunday lunch in Italy is a truly special family food ritual, its respected and celebrated across the whole country and when friends are invited it creates a very special sense of belonging. With Silvia’s family all back in Italy, she loves nothing more than spending Sundays in the kitchen with Italian friends she has made here in Australia. Today her friend Alfia shows her some of her favourite Sunday lunch recipes.
The Chocolate Queen
Dive into chocolate delights in this unmissable episode! Kirsten crafts hazelnut torrone, chocolate-orange financiers, and minty chocolate biscuits. Plus, she shares a clever and easy dessert recipe to make the most of your leftover pastry.
Sugar Showdown
Kid bakers from Chambly, Canada, Danville, California and Toronto, Canada compete in a speedy elimination round with Pink Peppercorn as the mystery ingredient. The last two standing compete for $10,000 in a Hide and Seek-themed Cupcake Showdown. With judges Elizabeth Chambers, Duff Goldman and Elise Strachan
Sugar Showdown
Baker Couples from San Diego, California, Midland, Michigan, and Houston, Texas compete in a speedy elimination round with Cranberries as the mystery ingredient. The last two standing compete for $10,000 in a Harvest-themed Donut Showdown. With judges Harry Eastwood, Zane Caplansky and Yolanda Gampp
UpRooted With Sarah Sharratt
Spring has arrived in France and host Sarah Sharratt is hosting friends for a seasonally-inspired lunch. Sarah loves to indulge her guests with French classics and the Spring menu is sure to please: duck pâté, freshly-picked white asparagus, and a tower of colourful macaroons. Lucky for Sarah, there is a food adventure behind each dish.
Jamie's Quick & Easy Food
Jamie cooks up his Smoky Chorizo Salmon, a high-speed supper with a blow-your-mind tip for ultra-crispy skin. Then his potato and artichoke Al Forno— a crazily tasty, effortless veggie dish. Next, Jamie’s Lovely Lamb Hotpots.
Flat Out Food
Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato based cocktail and a delectable meal starring the bright red fruit.
Flat Out Food
Great pork starts with how the animal is raised. Jenn learns about pork production and enjoys a true farm to table dinner.
Chuck And The First Peoples Kitchen
Chuck travels to the Yukon territory to learn about one of its most traditional hunts: the trapping of the lynx. He meets Kwandlin Dün nation member Russel Burns, who teaches him how to set up traps in the snow and cook this lean meat with an excellent flavor.
Chuck And The First Peoples Kitchen
Chuck travels to the Yukon in the middle of winter to fish for lake trout. He is guided by Alfred Lavallee, 73 years old and member of the Champagne and Aishihik Nation. Chuck also meets Duran Henry, a wood engraver.
Jamie's Quick & Easy Food
Jamie cooks up his Thai-style Crispy Sea Bass, a super-quick, flavor-packed fish supper. Followed by baked garlicky mushrooms, a sensational veggie tray bake that’s ridiculously tasty. Then Jamie’s Sweet Chicken Surprise.
Jamie's Quick & Easy Food
Jamie’s cooking up his mouthwatering Mustardy Beef with phenomenal flavor from just five ingredients. Next, there’s his foolproof baked saffron rice that will revolutionize the way you cook this glorious grain.
Jamie's Easy Meals for Every Day
Jamie cooks his incredible avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.
Jamie's Easy Meals for Every Day
Jamie rustles up a super-fast, extra delicious crispy breaded chicken for the family. He and Buddy share their secrets to a cheat's dessert, then Jamie shows us how to transform a burger by using sweet potato in two new ways.
UpRooted With Sarah Sharratt
Something as simple as a family picnic has an elegance in France. Host Sarah Sharratt's picnic menu consists of egg and cheese filo tarts, spaghetti frittata and strawberry cobblers cooked in little jam jars. Sarah visits a goat cheese maker in the famous cliffside village of Rocamadour, and helps with a strawberry harvest in a local greenhouse. The entire family, unruly dogs included, head off for the picnic where Sarah tries to convince everyone that a baby goat should be in their future.
UpRooted With Sarah Sharratt
Host Sarah Sharratt visits the artisanal food producers of French Basque country. She helps herd the pigs and sheep that roam the rolling Pyrenees mountains. Inspired by her trip, Sarah throws a 'tapas' or small plates party for her friends using some of the delicious Basque ham, famous piment d'Espelette spice and other fresh food sourced from this special region.
Bake With Anna Olson
Have a good repertoire of icings and glazes add flair and panache your cakes and cookies. Here we get a handle on the major styles and some delicious recipes where they are used.
Bake With Anna Olson
Loaf cakes share the characteristics of typically being baked in a loaf pan (but not exclusively)- they are moist and rich, but not as dense as a pound cake.
The Chocolate Queen
The Queen of chocolate returns for another season of dessert wonders! Kirsten kicks things off with her exceptional chocolate toffee éclairs, unveils the secret to crafting a flawless blondie cheesecake and wows us with a delicate white chocolate creation infused with a hint of tropical flavour.
The Chocolate Queen
Dive into today's episode as Kirsten presents a decadent chocolate date & meringue cake, luxuriously rich and moist. Continue the journey with Kirsten's soft and fluffy marshmallow wheels, and experience the magic of an extraordinary crème caramel that melts in your mouth.
Sugar Showdown
Bakers from , and compete in a speedy elimination round with Cranberries as the mystery ingredient. The last two standing compete for $10,000 in a Harvest-themed Donut Showdown. With judges Harry Eastwood, Zane Capalansky and Yolanda Gempp
Sugar Showdown
Kid bakers from San Antonio, Texas, Baltimore, Maryland and Charlotte, North Carolina compete in a speedy elimination round with Fudge as the mystery ingredient. The last two standing compete for $10,000 in a Chocolate Factory-themed Cake Showdown.With judges Elizabeth Chambers, Duff Goldman and Elise Strachan
Cook Like An Italian
Italian home cooks are masters at the art of speedy meals. In this episode Silvia prepares a super quick seafood risotto, cooks a Sicilian pesto Penne in 8 minutes flat and a lemon and almond sweet treat that can be prepared in a jiffy.
Cook Like An Italian
In this episode Silvia shares a few new tricks and hacks that Italians have learned to embrace. From a one Pot Tuna Pasta method even Silvia thought was too good to be true, to a no-knead method of baking sensational bread and finally the easiest pasta dish Silvia has ever made.
Project Bakeover
New Brunswick Bakery Owner Jonathan, is a big kid at heart, but there's no time to monkey around when his bakery's success is on the line.
Wall of Bakers
The Wall is jazzed to see a home baker make Flapper pie as their crowd-pleaser, and the second round is bursting with flavour as Chef David Rousseau opens his pantry to reveal vanilla bean and lime.
Zumbo's Just Desserts
The Zumbinos arrive! Brutally honest kids judge the ultimate enchanted party cakes.
Zumbo's Just Desserts
Inspired by Willy Wonka, contestants attempt impossible, floating, gravity-defying desserts.
Zumbo's Just Desserts
Australia’s beloved Arnott’s biscuits get a nostalgic and imaginative dessert makeover.
Hot Mess Express
"Hot Mess" Jazz came all the way from Brooklyn NY to prove no cooking skills are needed if you're HOT,especially when you have the amazing Chef Simone whispering in your ear. Ok, sometimes she had to shout to get Jazz to follow instructions. Will Jazz charm his way to a tasty Chicken Pad Thai?
Come Dine with Me
In Sheffield, Sicilian restaurant Bella Donna kick off the competition with head chef Monica and front of house manager Katrina cooking up some serious seafood and breaded beef.
Sugar Showdown
Bakers from , and compete in a speedy elimination round with Cranberries as the mystery ingredient. The last two standing compete for $10,000 in a Harvest-themed Donut Showdown. With judges Harry Eastwood, Zane Capalansky and Yolanda Gempp
Sugar Showdown
Kid bakers from San Antonio, Texas, Baltimore, Maryland and Charlotte, North Carolina compete in a speedy elimination round with Fudge as the mystery ingredient. The last two standing compete for $10,000 in a Chocolate Factory-themed Cake Showdown.With judges Elizabeth Chambers, Duff Goldman and Elise Strachan
Cook Like An Italian
Italian home cooks are masters at the art of speedy meals. In this episode Silvia prepares a super quick seafood risotto, cooks a Sicilian pesto Penne in 8 minutes flat and a lemon and almond sweet treat that can be prepared in a jiffy.
Cook Like An Italian
In this episode Silvia shares a few new tricks and hacks that Italians have learned to embrace. From a one Pot Tuna Pasta method even Silvia thought was too good to be true, to a no-knead method of baking sensational bread and finally the easiest pasta dish Silvia has ever made.
Project Bakeover
New Brunswick Bakery Owner Jonathan, is a big kid at heart, but there's no time to monkey around when his bakery's success is on the line.
Wall of Bakers
The Wall is jazzed to see a home baker make Flapper pie as their crowd-pleaser, and the second round is bursting with flavour as Chef David Rousseau opens his pantry to reveal vanilla bean and lime.
Zumbo's Just Desserts
The Zumbinos arrive! Brutally honest kids judge the ultimate enchanted party cakes.
Flat Out Food
Great pork starts with how the animal is raised. Jenn learns about pork production and enjoys a true farm to table dinner.
Flat Out Food
Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato based cocktail and a delectable meal starring the bright red fruit.
Chuck And The First Peoples Kitchen
Chuck travels to the Yukon in the middle of winter to fish for lake trout. He is guided by Alfred Lavallee, 73 years old and member of the Champagne and Aishihik Nation. Chuck also meets Duran Henry, a wood engraver.
Chuck And The First Peoples Kitchen
Chuck travels to the Yukon territory to learn about one of its most traditional hunts: the trapping of the lynx. He meets Kwandlin Dün nation member Russel Burns, who teaches him how to set up traps in the snow and cook this lean meat with an excellent flavor.
Jamie's Quick & Easy Food
Jamie’s cooking up his mouthwatering Mustardy Beef with phenomenal flavor from just five ingredients. Next, there’s his foolproof baked saffron rice that will revolutionize the way you cook this glorious grain.
Jamie's Quick & Easy Food
Jamie cooks up his Thai-style Crispy Sea Bass, a super-quick, flavor-packed fish supper. Followed by baked garlicky mushrooms, a sensational veggie tray bake that’s ridiculously tasty. Then Jamie’s Sweet Chicken Surprise.
Jamie's Easy Meals for Every Day
Jamie rustles up a super-fast, extra delicious crispy breaded chicken for the family. He and Buddy share their secrets to a cheat's dessert, then Jamie shows us how to transform a burger by using sweet potato in two new ways.
Jamie's Easy Meals for Every Day
Jamie cooks his incredible avocado pastry quiche, with a delicious cheesy and basil filling, and shows us how to take a classic steak to the next level.
UpRooted With Sarah Sharratt
Host Sarah Sharratt dives into the French love of oysters. She visits the windswept Atlanic coast, with its epic sand dunes, breathtaking views, and famous oyster farms. Sarah gets a hands-on lesson in oyster harvesting and places a bid at the famous fish auction in Arcachon. A stop in at St. Emilion to pick up some white wine is the last stop before Sarah heads home to prepare a sea-inspired meal.
UpRooted With Sarah Sharratt
Host Sarah Sharratt visits the artisanal food producers of French Basque country. She helps herd the pigs and sheep that roam the rolling Pyrenees mountains. Inspired by her trip, Sarah throws a 'tapas' or small plates party for her friends using some of the delicious Basque ham, famous piment d'Espelette spice and other fresh food sourced from this special region.
Bake With Anna Olson
Loaf cakes share the characteristics of typically being baked in a loaf pan (but not exclusively)- they are moist and rich, but not as dense as a pound cake.
Bake With Anna Olson
Have a good repertoire of icings and glazes add flair and panache your cakes and cookies. Here we get a handle on the major styles and some delicious recipes where they are used.
The Chocolate Queen
Dive into today's episode as Kirsten presents a decadent chocolate date & meringue cake, luxuriously rich and moist. Continue the journey with Kirsten's soft and fluffy marshmallow wheels, and experience the magic of an extraordinary crème caramel that melts in your mouth.
The Chocolate Queen
The Queen of chocolate returns for another season of dessert wonders! Kirsten kicks things off with her exceptional chocolate toffee éclairs, unveils the secret to crafting a flawless blondie cheesecake and wows us with a delicate white chocolate creation infused with a hint of tropical flavour.
Sugar Showdown
Bakers from , and compete in a speedy elimination round with Cranberries as the mystery ingredient. The last two standing compete for $10,000 in a Harvest-themed Donut Showdown. With judges Harry Eastwood, Zane Capalansky and Yolanda Gempp
Zumbo's Just Desserts
Inspired by Willy Wonka, contestants attempt impossible, floating, gravity-defying desserts.
Zumbo's Just Desserts
Australia’s beloved Arnott’s biscuits get a nostalgic and imaginative dessert makeover.
Hot Mess Express
"Hot Mess" Jazz came all the way from Brooklyn NY to prove no cooking skills are needed if you're HOT,especially when you have the amazing Chef Simone whispering in your ear. Ok, sometimes she had to shout to get Jazz to follow instructions. Will Jazz charm his way to a tasty Chicken Pad Thai?
Come Dine with Me
In Sheffield, Sicilian restaurant Bella Donna kick off the competition with head chef Monica and front of house manager Katrina cooking up some serious seafood and breaded beef.
Sugar Showdown
Kid bakers from San Antonio, Texas, Baltimore, Maryland and Charlotte, North Carolina compete in a speedy elimination round with Fudge as the mystery ingredient. The last two standing compete for $10,000 in a Chocolate Factory-themed Cake Showdown.With judges Elizabeth Chambers, Duff Goldman and Elise Strachan
Sugar Showdown
Bakers from , and compete in a speedy elimination round with Cranberries as the mystery ingredient. The last two standing compete for $10,000 in a Harvest-themed Donut Showdown. With judges Harry Eastwood, Zane Capalansky and Yolanda Gempp
Cook Like An Italian
In this episode Silvia shares a few new tricks and hacks that Italians have learned to embrace. From a one Pot Tuna Pasta method even Silvia thought was too good to be true, to a no-knead method of baking sensational bread and finally the easiest pasta dish Silvia has ever made.
Cook Like An Italian
Italian home cooks are masters at the art of speedy meals. In this episode Silvia prepares a super quick seafood risotto, cooks a Sicilian pesto Penne in 8 minutes flat and a lemon and almond sweet treat that can be prepared in a jiffy.
Project Bakeover
New Brunswick Bakery Owner Jonathan, is a big kid at heart, but there's no time to monkey around when his bakery's success is on the line.
Wall of Bakers
The Wall is jazzed to see a home baker make Flapper pie as their crowd-pleaser, and the second round is bursting with flavour as Chef David Rousseau opens his pantry to reveal vanilla bean and lime.
Zumbo's Just Desserts
The Zumbinos arrive! Brutally honest kids judge the ultimate enchanted party cakes.
UpRooted With Sarah Sharratt
It's truffle season and everyone in the Périgord Noir region of France has gone truffle crazy. Host Sarah Sharratt is excited to get her hands on one of these much prized fungi to see what the fuss is all about. Sarah prepares a truffle packed dinner featuring truffled brie, champagne risotto with black truffles, barbecued beef with a traditional truffle sauce and chocolate truffles.
Bake With Anna Olson
The combination of a flavoured custard filling topped with whipped cream is as important as apple pie on a diner menu, and with good reason – they are sinfully delicious.
Jamie's Easy Meals for Every Day
Jamie turns the humble aubergine into something incredible with his aubergine Milanese, then fires up the barbecue to cook a speedy lunch of Cajun-spiced salmon tacos, served with a mango salsa in toasted tortillas.
Jamie's Easy Meals for Every Day
Jamie shares his clever shortcuts for a prosciutto-wrapped roasted pork fillet served with a cheesy gnocchi gratin, then whips up a beautiful prawn curry that's both easy to make and impressive, perfect with his giant crispy rice cake.
Come Dine with Me
Today’s brand new Come Dine With Me Professionals heads to Bristol where our first hosts are Mexican restaurant Dalia Cucina owner/chef Kirsty and front of house Tamsin.
Cook Like An Italian
The Sunday lunch in Italy is a truly special family food ritual, its respected and celebrated across the whole country and when friends are invited it creates a very special sense of belonging. With Silvia’s family all back in Italy, she loves nothing more than spending Sundays in the kitchen with Italian friends she has made here in Australia. Today her friend Alfia shows her some of her favourite Sunday lunch recipes.
The Chocolate Queen
Dive into chocolate delights in this unmissable episode! Kirsten crafts hazelnut torrone, chocolate-orange financiers, and minty chocolate biscuits. Plus, she shares a clever and easy dessert recipe to make the most of your leftover pastry.
Sugar Showdown
Kid bakers from Chambly, Canada, Danville, California and Toronto, Canada compete in a speedy elimination round with Pink Peppercorn as the mystery ingredient. The last two standing compete for $10,000 in a Hide and Seek-themed Cupcake Showdown. With judges Elizabeth Chambers, Duff Goldman and Elise Strachan
Sugar Showdown
Baker Couples from San Diego, California, Midland, Michigan, and Houston, Texas compete in a speedy elimination round with Cranberries as the mystery ingredient. The last two standing compete for $10,000 in a Harvest-themed Donut Showdown. With judges Harry Eastwood, Zane Caplansky and Yolanda Gampp
UpRooted With Sarah Sharratt
Spring has arrived in France and host Sarah Sharratt is hosting friends for a seasonally-inspired lunch. Sarah loves to indulge her guests with French classics and the Spring menu is sure to please: duck pâté, freshly-picked white asparagus, and a tower of colourful macaroons. Lucky for Sarah, there is a food adventure behind each dish.
Jamie's Quick & Easy Food
Jamie cooks up his Smoky Chorizo Salmon, a high-speed supper with a blow-your-mind tip for ultra-crispy skin. Then his potato and artichoke Al Forno— a crazily tasty, effortless veggie dish. Next, Jamie’s Lovely Lamb Hotpots.
Zumbo's Just Desserts
It’s time to go big or go home. Our dessert makers are challenged to push themselves to new heights and build a dessert structure that reaches a minimum height of half a metre.
Wall of Bakers
A home baker introduces the Wall to wheel cakes in the Crowd-Pleaser round, and it's a childhood dream come true when Chef Raveena Oberoi's pantry is opened to reveal cereal and milk!
Come Dine with Me
The Cloak and Dagger kick off the Bristol competition with Head chef Sebastian and general manager Alex showcasing their sustainable fine food. When Sebastian shares his experience of working in Michelin star restaurants, Rich and Kim from countryside pub The Boars Head are wowed and not sure they’ll ever be able to live up to his high standards
Cook Like An Italian
In Italy, the culinary tradition of the egg is inextricably linked to pasta and pastries, in this episode Silvia explores 3 very different kinds of dishes all born of Italy's love of eggs. Including one of the most famous pasta recipes ever, Spaghetti Carbonara. A dish known the world over but seldom done right. Spoiler, it's all about the eggs and never, ever involves cream.
The Chocolate Queen
The Chocolate Queen returns for another season of indulgence! Kirsten kicks things off with a decadent chocolate layered cake and her irresistible butterscotch almond bars. She also takes on a 10-minute dessert challenge and shares creative tips for transforming leftover cakes into delightful new treats.
Project Bakeover
A young couple are desperate to make their Patisserie successful. But with a dated menu and a lackluster space, they struggle to get customers through the door.
UpRooted With Sarah Sharratt
Something as simple as a family picnic has an elegance in France. Host Sarah Sharratt's picnic menu consists of egg and cheese filo tarts, spaghetti frittata and strawberry cobblers cooked in little jam jars. Sarah visits a goat cheese maker in the famous cliffside village of Rocamadour, and helps with a strawberry harvest in a local greenhouse. The entire family, unruly dogs included, head off for the picnic where Sarah tries to convince everyone that a baby goat should be in their future.
Jamie's Quick & Easy Food
Jamie’s making his spicy aromatic Lamb Kofta Flatbreads—a mighty meaty treat for when you need good food fast. Then it’s his Spanish-inspired Broad Bean and Manchego Cheese Salad, packed full of goodness and put together in minutes.
Flat Out Food
Jenn visits northern Saskatchewan to learn how to catch, clean and cook walleye.
Flat Out Food
From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk’s many uses.
Zumbo's Just Desserts
A GOLDEN TICKET is at stake in this round – which will fast track the winner to the Grand Final. But first, the 3 remaining contestants must fight it out, to create the most inventive dessert, that is more than meets the eye.
Come Dine with Me
This week’s Manchester competition begins at Brewchimp Indian and Social club, where joint owners David and Raj are hoping to wow their guests with their Indian tapas street food.
Zumbo's Just Desserts
It’s time to go big or go home. Our dessert makers are challenged to push themselves to new heights and build a dessert structure that reaches a minimum height of half a metre.
Wall of Bakers
A home baker introduces the Wall to wheel cakes in the Crowd-Pleaser round, and it's a childhood dream come true when Chef Raveena Oberoi's pantry is opened to reveal cereal and milk!
Come Dine with Me
The Cloak and Dagger kick off the Bristol competition with Head chef Sebastian and general manager Alex showcasing their sustainable fine food. When Sebastian shares his experience of working in Michelin star restaurants, Rich and Kim from countryside pub The Boars Head are wowed and not sure they’ll ever be able to live up to his high standards
Cook Like An Italian
In Italy, the culinary tradition of the egg is inextricably linked to pasta and pastries, in this episode Silvia explores 3 very different kinds of dishes all born of Italy's love of eggs. Including one of the most famous pasta recipes ever, Spaghetti Carbonara. A dish known the world over but seldom done right. Spoiler, it's all about the eggs and never, ever involves cream.
The Chocolate Queen
The Chocolate Queen returns for another season of indulgence! Kirsten kicks things off with a decadent chocolate layered cake and her irresistible butterscotch almond bars. She also takes on a 10-minute dessert challenge and shares creative tips for transforming leftover cakes into delightful new treats.
Project Bakeover
A young couple are desperate to make their Patisserie successful. But with a dated menu and a lackluster space, they struggle to get customers through the door.
UpRooted With Sarah Sharratt
Something as simple as a family picnic has an elegance in France. Host Sarah Sharratt's picnic menu consists of egg and cheese filo tarts, spaghetti frittata and strawberry cobblers cooked in little jam jars. Sarah visits a goat cheese maker in the famous cliffside village of Rocamadour, and helps with a strawberry harvest in a local greenhouse. The entire family, unruly dogs included, head off for the picnic where Sarah tries to convince everyone that a baby goat should be in their future.
Jamie's Quick & Easy Food
Jamie’s making his spicy aromatic Lamb Kofta Flatbreads—a mighty meaty treat for when you need good food fast. Then it’s his Spanish-inspired Broad Bean and Manchego Cheese Salad, packed full of goodness and put together in minutes.
Flat Out Food
Jenn visits northern Saskatchewan to learn how to catch, clean and cook walleye.
Cook Like An Italian
Let’s face it – when it comes to Italian food, carbs are king. Pizza, pasta, panini – it can feel impossible to enjoy Italian cuisine with a gluten-free lifestyle. But modern Italian home cooks have embraced gluten free culture and in this episode Silvia explores 3 very different ways of cooking Italian ‘Senza Gluten’!
The Chocolate Queen
This episode is packed with irresistible treats! Kirsten unveils the secrets to a perfect sponge cake and whips up baked apples, buttery fudge shortbreads, and creamy maritozzi buns that are simply too good to miss.
UpRooted With Sarah Sharratt
Host Sarah Sharratt visits the artisanal food producers of French Basque country. She helps herd the pigs and sheep that roam the rolling Pyrenees mountains. Inspired by her trip, Sarah throws a 'tapas' or small plates party for her friends using some of the delicious Basque ham, famous piment d'Espelette spice and other fresh food sourced from this special region.
Flat Out Food
Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways
Chuck And The First Peoples Kitchen
Chuck visits Kahnawà:ke to learn about corn, one of the most iconic ingredients in Kanien’keha:ka culture. It is harvest day and a few members of the community have gathered at Three Sisters Mount Garden to collect some corn and make a delicious traditional soup.