Chef Raymond Blanc combines the universally popular ingredients of egg and cheese to make a classic omelette with a secret technique he then uses a Comte from his home region in France to make a family-style souffle.
The miracle of yeast helps Raymond to create a French classic: brioche he gets down to basics with a French country bread recipe that's essential for any baker to add to their repertoire lastly, he makes a spectacular apple croustade.
Chef Blanc uses two seasonal ingredients, game and mushrooms, to create a French version of a pasty called pithivier, which is filled with a rich mix of pheasant, chestnuts and dried fruits he also makes a cep mushroom tortellini with fresh pasta.
Chef Blanc celebrates the season with a winter vegetable salad featuring beetroots, a celeriac puree served with a crisp-skinned roast wild duck with blackberry sauce and watercress soup.
Rick travels to Phuket to learn the art of hot and sour tom yum goong.
Rick Stein travels down the Mekong River to Vietnam.
Rick enjoys freshly caught swimmer crabs cooked with green peppercorns.
Chef Matt Moran and actor Danielle Cormack celebrate the influence of iconic TV chefs.
Chef Matt Moran delves into the food memories of multifaceted entertainer Courtney Act.
Actor Richard Roxburgh revisits his mother's creative influence on his acting career.
Chef Matt Moran and Christine Anu celebrate her Torres Strait Islander heritage.
Matt Moran explores Ross Noble's childhood through prawn cocktail, Kedgeree, and crumbles.
Matt Moran recreates Pia Miranda's Nonna Angelina's sacred bean soup.
Rick tours Spain on a journey of discovery and culinary delight Rick begins his tour in Galicia on the Atlantic coast, driving an old camper van suitable for venturing to places off the beaten track.
Nigella travels to Venice to find inspiration for a glittering Christmas buffet party and returns with recipes and party ideas.
Nigella travels to Amsterdam to enjoy the festive season in the Venice of the North she visits her favorite places in the Dutch capital city, picks up special ingredients for her festive feasting and makes traditional Dutch speculaas.
Nigel Slater creates simple dishes from Christmas leftovers.
Nigel Slater makes the prospect of entertaining a treat when he transforms Christmas leftovers in scrumptious meals.
Nigel makes comfort foods that hits the spot.
Nigel presents a nostalgic celebration of well-loved Christmas dishes, past and present he prepares some winter warmers, inspired by his festive memories, and gives his dad's annual contribution a tasty makeover.