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Schedule for Gusto TV

Up the Dish

Up the Dish

Micah Trainor boils it down for this episode of Up the Dish! Her Cajun Seafood Boil simmers with luscious lobster, smoky andouille, and supERS-sized crab a perfect blend of zesty, spicy, and succulent. It's a hard act to follow, but Missy Hui is up for it. Her Corned Beef Boiled Dinner is a call back to the Emerald Isle - home-cured pickled beef bubbles away with veggies in a beefy broth. Poppy Sandler's vegetarian addition? Moroccan Vegetable Stew! A North African-style spice blend heats this dish up, while chickpeas and other veggies soak up the flavour. Tiera Singh takes a spicy approach with her one-pot delight - Guyanese Pepperpot. Loaded with scotch-bonnet peppers, osso bucco, and demi-glace, this dish delivers a rich and impressive punch to the tastebuds.

2025-12-17 22:30:00 +0000 UTC → 2025-12-17 23:00:01 +0000 UTC (30m)
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Bonacini's Italy

Bonacini's Italy

Known for its lush landscape, Umbria is a region of that offers fresh, seasonal ingredients perfect for simple yet boldly flavoured cuisine. To begin his Umbrian feast, Chef Michael Bonacini serves up a sweet and spicy antipasto of Fried Spicy Tomato Flatbread. Seasoned with chili peppers for that bit of heat, Michael's antipasto is a humble yet satisfying snack. For his primo, Michael brings our attention to an Umbrian specialty: truffles! Prepared with light and fluffy pasta, Michael's Gnocchi with Black Truffle concentrates the decadent flavour of the truffle in the pillowy pasta to create a rich and delectable dish. Paying homage to the plights of farmers and fisherman, Michael's secondo combines the delicious flavours of land and sea. Michael's seasoned Seared Fish is paired with sweet and savoury lentils for a warm and homey dish. Finally, for Michael's dolce he bakes a warm and wintery Umbrian classic: Umbrian strudel.

2025-12-26 19:30:00 +0000 UTC → 2025-12-26 20:00:00 +0000 UTC (30m)
Bonacini's Italy

Bonacini's Italy

Full of luxurious treats, the northern Italian region of Lombardy offers rich and delicious cuisine. For his antipasto, celebrity chef Michael Bonacini prepares a delicate dish of Stuffed Squash Blossoms. Soft and light, these blossoms are enhanced with a creamy filling of parmesan, anchovies, and nutmeg. Following the fresh taste of flowers, Michael cooks up an impressive and rich Risotto Milanese. A feast for your eyes and taste buds, this risotto is coloured by saffron and its floral strands release flavour and colour as it's cooked. For his secondo Michael pairs a succulent Veal Roast with the sweet and sour Mustard Fruit to bring out a tangy delight. Michael's dolce looks solely at chocolate, creating a creamy and crunchy Chocolate Salami. Full of nuts, cookies, and creamy chocolate, this rich dessert is a wonderful way to finish off any meal.

2025-12-26 19:00:00 +0000 UTC → 2025-12-26 19:30:00 +0000 UTC (30m)
Bonacini's Italy

Bonacini's Italy

Chef Michael Bonacini explores sweet and spicy dishes hailing from the coastal region of Calabria. For his antipasto, Michael cooks up a light and refreshing Brioche with Gelato. Fluffy brioche buns surround the sweet flavours of gelato for a delicious start to your meal. Switching to spice for the primo, Michael introduces a Spicy Sausage and Ricotta Pasta. Full of sweet, savoury, and spicy flavours, this dish provides a strong, flavourful meal sure to please any crowd. For his secondo, Michael goes for a hearty Lamb au Gratin with Peas and Asparagus a classic holiday dish that will warm any room. For his finale, Michael whips up a simple, yet impressive, Chocolate-covered Figs.

2025-12-26 18:30:01 +0000 UTC → 2025-12-26 19:00:00 +0000 UTC (29m)
Bonacini's Italy

Bonacini's Italy

Chef Michael Bonacini delves into the Italian region of Emilia- Romagna to discover its iconic cuisine. To start, Michael stays light with an airy Mortadella Mousse spread on fluffy Modena Mini Flatbreads. Next, Michael cooks up Tortellini in Broth, a dish originally from Bologna that can be easily altered to personal taste. Michael chooses to fill his tortellini with a rich and savoury mixture of prosciutto, mortadella, and ground pork. For his secondo, Michael uses traditional ingredients and pairs them in a tart, luxurious dish of Duck Breast with Balsamic Cherry Sauce. To wind down his meal, Michael whips up a creamy classic, Rice Custard Cake topped with a Cherry Glaze.

2025-12-26 18:00:01 +0000 UTC → 2025-12-26 18:30:01 +0000 UTC (30m)
A is for Apple

A is for Apple

For this "N" challenge, Chef Lauren Gulyas works with noodles and nectarines. For her first dish, Lauren cooks up a breaded nectarine and mozzarella stack. Talking technique, she shows us how to cut nectarines into rounds. She does the same with some soft mozzarella and then walks us through the art of a balsamic reduction. For the noodles, Chef Lauren puts an elegant twist on your childhood favourite with a lobster mac and cheese. She spares no flavours, adding fried bacon, garlic, cayenne pepper, mustard powder, and even dry vermouth. This is no ordinary noodle dish. But now for the real challenge! Chef Lauren works with the noodles and nectarines.

2025-12-26 10:04:33 +0000 UTC → 2025-12-26 10:35:21 +0000 UTC (30m)
Holiday Eatz

Holiday Eatz

Boxing Day is more than just the 'day-after-the-other-holiday'"”evolving from the centuries old practice of packing boxed gifts for the staff, now it's a great excuse for Holiday Eatz Kimberly Lallouz to cook up some edible gifts of her own! Our host kicks off her Boxing Day menu with a Spinach and Feta Egg White Omelette. Next, she makes a Muffuletta Sandwich with an Olive Tapenade. Then, using leftover turkey, she makes a Turkey Mulligatawny. For her final flourish, a Spiced Cranberry Chutney.

2025-12-26 07:00:00 +0000 UTC → 2025-12-26 07:30:00 +0000 UTC (30m)
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