Up The Dish
Up the Dish's four chefs take inspiration from the French classic Salad Niçoise with Salmon.
Up the Dish's four chefs take inspiration from the French classic Salad Niçoise with Salmon.
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Up the Dish's four chefs begin in East Asia with classic Pad Thai then make twists inspired by the classic.
Up the Dish's four chefs innovate with their international reimagining inspired by a classic Italian salad.
Up the Dish's four chefs offer worldwide inspirations on a classic rice dish.
Up the Dish's four chefs go raw – and raw vegan – with their variations on a classic Japanese dish.
Up the Dish's four chefs carve up a French classic with their takes on Coq au Vin.
Up the Dish's four chefs are inspired by Spanish Paella.
Up the Dish's four chefs switch up a classic South American seafood dish.
Up the Dish's four chefs raise the stakes with dishes inspired by classic French Onion Soup.
Up the Dish's four chefs take inspiration from the French classic Salad Niçoise with Salmon.
Up the Dish's chefs create variations on the theme of classic veal piccata, from Italy to Greece.
Up the Dish's four chefs take inspiration from a childhood classic and turn it all the way up.
Up the Dish's four chefs take one-pot boiled dinner around the world, starting with the Deep South.
Up the Dish's four chefs visit Eastern Europe for Borscht.
Up the Dish's four chefs tackle dessert starting with a classic Carrot Cake.
Chef Spencer Watts makes a delicious family-style roast beef dinner in around 30 minutes.
Chef Spencer Watts shows how cooking with whole fish and shellfish is an opportunity for fantastic flavour.
Chef Spencer Watts shows how you can blend meat and seafood flavours to create tantalizing surf and turf dishes.
Chef Spencer Watts demonstrates how a little caffeinated flavour can bring your fish dish to the next level.
Chef Spencer Watts creates recipes that combine sour and tart flavors with grouper clams.
Chef Spencer Watts creates some dairy-infused dishes using red snapper and scampi.
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