caigi.app

Schedule for Gusto TV

Spencer's Big 30

Spencer's Big 30

If you have 30 minutes, then you have time to make Chinese take-out dinner for four people! Chef Spencer Watts cooks up a feast that costs $30.

2026-06-08 12:00:00 +0000 UTC→2026-06-08 12:30:00 +0000 UTC(30m)
One World Kitchen

One World Kitchen

Spices are extremely important to Lebanese cuisine and host Jasmin Ibrahim uses a ton of them in four tasty Lebanese dishes. First, she prepares two classic, aromatic toppings for a Lebanese breakfast bread called Mana- keesh. Next up, juicy chicken and smokey freekah seasoned with sweet cinnamon, citrusy cardamom, pungent all spice, and black peppercorns. This dish captures the essence of Lebanese cuisine. Moving on, Jasmin then makes a thick and spicy beef stew. It's eaten vermicelli rice and seasoned with a classic Lebanese 7-spice combo. Fragrant and delicious, this dish can be served family-style for everyone to enjoy! For dessert, Jasmin whips up a wonderfully rich batch of Spiced Rice Pudding and adds some frothy Spiced Coffee to complement.

2026-06-09 00:30:00 +0000 UTC→2026-06-09 01:00:00 +0000 UTC(30m)
CombiNation Plates

CombiNation Plates

Tiraditos! No, it's not a joyous exclamation (even though it sounds a little like one...) it's a Peruvian dish that lands somewhere between traditional Peruvian ceviche and Japanese sashimi. Chef Craig Wong's version is made with swordfish and includes sweet potatoes pureed with spicy Aji Amarillo chilies. For his Lebanese tribute, check out Lamb Neck cured and slow-poached in olive oil for a melt-in- your-mouth result, paired with an intense, flavourful Black Baba Ghanoush made with charred eggplant and caramelized onions. For a common ingredient, it is two takes on potato: Lomo Saltado with grilled flank steak, and a cheese, herb, olive oil and lemon drenched Hasselback Batata Harra. Squab is on the final plate blending Lebanese flavours like sumac, pomegranate, and pistachio with Peruvian ones like sweet corn, squash, and lime. What a CombiNation!

2026-06-09 00:00:00 +0000 UTC→2026-06-09 00:30:00 +0000 UTC(30m)
One World Kitchen

One World Kitchen

What better way to start a meal than with dessert? Lebanese home cook Jasmin Ibrahim shows us how to make a gooey cheese pastry doused in sweet syrup called Knafeh. With a buttery golden-brown crust, oozy melted cheese and fragrant rose water, this decadent dessert will surely satisfy your sweet tooth. Next on the menu, a Lebanese classic - pita bread. You'll never buy it from the store again with this delightfully easy recipe! Jasmin then prepares a well-known Lebanese sandwich - you guessed it, Shawarma! Loaded with charred chicken, a popular Lebanese 7 spice mix, and yummy garlic sauce, this might be the best sandwich ever! Finally, Jasmin cooks up a batch of tasty Beirut Spicy Fish - a recipe that comes from Lebanon's capital.

2026-06-08 23:30:01 +0000 UTC→2026-06-09 00:00:00 +0000 UTC(29m)
VegHeadz

VegHeadz

Nothing screams summer more than salsa, especially chef Pino's sunshine yellow salsa served with grilled halloumi cheese. Yes, please! Next up, snappy snow peas pair with summer strawberries in a sprouted quinoa salad with Champagne vinaigrette! Pino then takes summer sunbathing to the next level, serving up blistered Shishito peppers and buttery radishes with sesame seeds and edible seaweed! For his final dish, Pino sums up summer with a French-style ratatouille served as a salad! Thinly sliced vegetables are lightly marinated before pairing with a fresh carrot purée in a dish that sparkles with summer.

2026-06-08 23:00:01 +0000 UTC→2026-06-08 23:30:01 +0000 UTC(30m)
One World Kitchen

One World Kitchen

Is there anything more Greek than olives? Host Joanna Chery shows us how versatile the olive really is by cooking up four diverse Greek dishes. To start, a rich, baked-to-perfection Olive Bread loaded with strong, slightly fruity black Kalamata olives. She then prepares a refreshing Greek Village Salad full of seasonal vegetables, creamy feta, and plump juicy olives tossed in extra virgin olive oil. And guess what? It pairs great with fried Olive Bread! Then, Joanna switches it up with wonderful green olives - the star in her delicious stuffing for Apricot and Feta-Stuffed Chicken Thighs. Finally, we're graced with a unique dessert - Saint Fanourios Cake. Joanna adds metaxa (Greek brandy), sweet dried apricots, and luscious olive oil for a moist dessert.

2026-06-08 11:30:01 +0000 UTC→2026-06-08 12:00:00 +0000 UTC(29m)
One World Kitchen

One World Kitchen

The Lebanese love their stuffed foods, and host Jasmin Ibrahim shows us just how to do it! To start, she eloquently crafts golden Spinach and Feta Turnovers. Then, she stuffs a delicious zucchini with tender beef, crunchy nuts, and soft basmati rice, and smothers it in a flavourful tomato sauce. Next up, Stuffed Lamb and Bulgur Balls - small torpedo shaped balls of juicy minced meat, light and nutty bulgur, and a medley of aromatic spices. Her final dish? A date-stuffed cookie called Maamoul. Normally made for special occasions, these sweet cookies burst with flavour.

2026-06-08 11:00:01 +0000 UTC→2026-06-08 11:30:01 +0000 UTC(30m)
One World Kitchen

One World Kitchen

There's nothing more authentic than street food - Vietnamese style! Host Lisa Nguyen shares her tips and tricks on tasty Lemongrass-infused Beef Wraps. A vast array of ingredients including peppery betel leaves, gorgeous greens and crunchy peanuts complement the tenderness of flavoursome, marinated ground beef. Lisa's next dish is an iconic Vietnamese street food - crispy Sizzling Crepes with juicy pork belly and earthy vegetables will definitely activate your taste buds. For dessert, Lisa whips up a batch of sweet coconut pudding using beautiful bananas and velvety coconut milk sprinkled with roasted sesame seeds for some crunch.

2026-06-08 10:30:00 +0000 UTC→2026-06-08 11:00:01 +0000 UTC(30m)
One World Kitchen

One World Kitchen

Cantonese cuisine often incorporates pork and host Mary Tang shows us three diverse ways to elevate this juicy protein. First, she chops up a sweet winter melon - saving the hollowed out shell to use as a bowl - with spicy shredded scallops and lean pork tenderloin. Then, she whips up a quick and easy pork stir-fry with crispy snow peas and delicious red peppers. Finally, Mary showcases a Cantonese take on barbeque pork. The secret? A mind-blowing marinade. With sugar and honey crusted pork butt, fermented bean curd and a mixture of deli- cious Asian sauces, this tangy dish is worthy of an extra batch. Don't forget, delicately steamed sweet buns take this dish up a notch - Mary offers a fun (and easy!) foolproof recipe.

2026-06-08 10:00:00 +0000 UTC→2026-06-08 10:30:00 +0000 UTC(30m)