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Schedule for Gusto TV

Spencer's Big 30

Spencer's Big 30

Spencer Watts cooks an Indian takeout dinner for four in around 30 minutes, for around 30 dollars.

2026-06-04 16:30:01 +0000 UTC→2026-06-04 17:04:53 +0000 UTC(34m)
A is for Apple

A is for Apple

It's all about the letter "S" as Chef Robert Jewell cooks up tasty meals using shrimp and sausage. For his first recipe, Robert fries up turmeric-spiced sweet potato fritters with a shrimp centre. He takes this tantalizing appetizer to another level with a savoury lime soy dipping sauce. Next up, Robert makes an English breakfast strata. This sausage casserole is easily the BEST way to start your day. He layers the bottom of the dish with buttered sourdough slices, before adding crispy fried sausages, leeks and tomatoes. He then covers it in a creamy egg mixture, crumbles stilton on top and bakes it to golden brown. Finally, Robert combines shrimp and sausage into one flavourful dish.

2026-06-04 18:35:10 +0000 UTC→2026-06-04 19:00:00 +0000 UTC(24m)
A is for Apple

A is for Apple

Showcasing the unique flavours of endive and eggplant, Chef Lauren Gulyas receives the letter "E" for her cooking challenge. She sets sail by creating an endive salad boat, the perfect delivery vessel for her smoked trout with crème fraiche, and goat cheese with walnut appetizers. She follows up with a stuffed baby eggplant, Moroccan style! Chef Lauren sautés onion and garlic with some smoky sweet paprika and a snip of savoury sage, the aromatic combination lends itself beautifully to the succulent flavour of lamb. For her grand finale, Chef Lauren prepares the pièce de résistance using both endive and eggplant.

2026-06-04 18:04:46 +0000 UTC→2026-06-04 18:35:10 +0000 UTC(30m)
A is for Apple

A is for Apple

Host Theresa Visintin picks the letter “D” in this challenge and combines two very different ingredients – dill and duck! But that's no big dill for Theresa. For her first dish, Theresa uses dill seeds and weed to make a hearty, creamy dill pickle soup. She adds chicken broth and potatoes as her base but makes the soup extra smooth with some sour cream. She tops the soup with dill pickles to add a delightful crunch. Next, Theresa takes duck, a classic French ingredient, and gives it a French Canadian twist – duck tourtière. Using the duck fat to fry up some veggies, she adds red wine to her chicken stock and simmers the meat. Then, Theresa fills a pie crust with this delightful duck filling and coats the crust with egg wash before baking it to a golden brown. Finally, Theresa takes on both ingredients to create a delectable dill and duck dish.

2026-06-04 17:34:46 +0000 UTC→2026-06-04 18:04:46 +0000 UTC(30m)
A is for Apple

A is for Apple

"A" is on the menu and Chef Robert Jewell takes on this meal challenge with apricots and avocados. First up, Robert cooks a spicy roasted quail and drizzles it with some sweet apricot and calvados sauce. Next, is a meal best served cold! Robert slices up sushi-grade tuna and transforms it into a flavourful tartare, brought to life by rich avocado and refreshing lime. On the side, he adds crusty crostini with savoury soy sauce and sesame oil, the perfect complement for this meltin- your-mouth meal. For his final dish, Robert combines apricots and avocados for an unbelievably tasty dish.

2026-06-04 17:04:53 +0000 UTC→2026-06-04 17:34:46 +0000 UTC(29m)