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Up the Dish

Up the Dish

How many ways can salmon be prepared? Up the Dish is on a mission to find out! Tiera Singh's Salmon Salad Niçoise is a staple of the French Riviera with shallot, eggs, and haricot verts, but she swaps out the tuna for luxuriant olive oil poached salmon - it may not be traditional but it sure tastes good! Poppy Sandler smokes the competition with a buttery Smoked Salmon Omelette, garnished with fresh chives and earthy goat cheese. Next, Micah Trainor skips the salmon but keeps the veggies for her steamed Tofu Nori Dim Sum Dumplings, with tart gingERS-pickled shallots and tons of green goodness. Missy Hui has the big finish her Salmon with Béarnaise is cooked sous vide for a precisely cooked fish dish and served alongside Pommes Anna for a plate that's straight out of Paris.

2026-01-08 13:00:00 +0000 UTC→2026-01-08 13:30:00 +0000 UTC(30m)
A is for Apple

A is for Apple

After picking the letter "L," Chef Robert Jewell takes on lamb and licorice in this ingredient challenge. He starts with aromatic Moroccan lamb riblets, an appetizer that will make you want this spicy dish as your main course too. Next, Robert takes it up a notch by showing us how to make licorice - yes, the candy! He brings coconut oil, brown sugar, creamed coconut, and molasses to boil before skillfully adding flour and anise to make sweet, chewy coconut licorice. Finally, Robert concocts the perfect recipe that combines succulent lamb with sweet licorice.

2026-01-08 10:34:48 +0000 UTC→2026-01-08 11:00:00 +0000 UTC(25m)
Spice Secrets

Spice Secrets

Co-hosts Jasmin Ibrahim and Shahir Massoud get to the "root" of spicing up your food as they cook dishes using spice roots! First up, they prepare a creamy Carrot and Galangal Soup, however they don't use cream, opting for cashews instead! Next up, a frosty, golden Turmeric Semifreddo, studded with jewel-like apricots and pistachios! Last but not least is a steaming bowl of mussels, spiced with not one, not two, but three kinds of ginger! How can you not 'root' for these dishes?

2026-01-08 02:00:01 +0000 UTC→2026-01-08 02:30:01 +0000 UTC(30m)
One World Kitchen

One World Kitchen

A tasty four-course Vietnamese meal using fruit? Yes, please! For her first dish, talented home cook Lisa Nguyen uses tangy tamarind pulp to balance flavours in a savoury bowl of Vietnamese Sour Fish Soup. Then, she combines tart pomelo and sweet pineapple with juicy crab meat for a flavourful salad. Next up, hot Chicken Coconut Curry with a hint of citrusy lemongrass, sweet potatoes, and a kaffir lime leaf. Pair it with a warm, toasty baguette and you're good to go! Lisa's last dish is a mouth-watering, classic Vietnamese dessert. Soft and chewy Steamed Banana Cake drizzled in a sweet velvety coconut sauce crunchy sesame seeds will have you begging for more!

2026-01-08 01:30:01 +0000 UTC→2026-01-08 02:00:01 +0000 UTC(30m)
Up the Dish

Up the Dish

How many ways can salmon be prepared? Up the Dish is on a mission to find out! Tiera Singh's Salmon Salad Niçoise is a staple of the French Riviera with shallot, eggs, and haricot verts, but she swaps out the tuna for luxuriant olive oil poached salmon - it may not be traditional but it sure tastes good! Poppy Sandler smokes the competition with a buttery Smoked Salmon Omelette, garnished with fresh chives and earthy goat cheese. Next, Micah Trainor skips the salmon but keeps the veggies for her steamed Tofu Nori Dim Sum Dumplings, with tart gingERS-pickled shallots and tons of green goodness. Missy Hui has the big finish her Salmon with Béarnaise is cooked sous vide for a precisely cooked fish dish and served alongside Pommes Anna for a plate that's straight out of Paris.

2026-01-07 22:30:00 +0000 UTC→2026-01-07 23:00:00 +0000 UTC(30m)