Live & Upcoming Programmes

Bonacini's Italy

From hearty inland crops to fresh food of the sea, the Venetian region covers it all. Host Michael Bonacini begins with the sea as he serves up an antipasto of succulent Soft Shell Crab. Michael pairs the crab with a Tangy Aioli made from sundried tomatoes, creating the perfect combination of crispy and creamy. Moving inland for his primo, Michael twists together two classic Venetian dishes to make a new favourite: Radicchio Risotto! With his secondo, Michael cooks up a light and creamy Pancetta-Wrapper Snapper with Pea Mash. Sweet and tender, this dish will melt in your mouth. Whether you're in the mood to share or feeling a little selfish, Michael's Giant Almond Crumb Biscuit covers it all. Buttery, sweet, and satisfyingly crumbly, this biscuit is sure to lead to a memorable dinner!

2025-12-18 05:30:01 +0000 UTC → 2025-12-18 06:00:01 +0000 UTC (30m)

Bonacini's Italy

The popular region of Tuscany is known for its wines, cheeses, and gorgeous sights. Chef Michael Bonacini introduces us to Tuscany's fine cuisine with four of his favourite dishes. Michael draws attention to the importance of mushrooms in Tuscan culture with an antipasto: Many Mushroom soup. Warm, hearty, and full of earthy flavour, Michael tops this soup with fried sage leaves to combine comfort and crunch in a single bite. For his primo, Michael explores a Tuscan favourite - Lamb Ragu! Served over pici noodles, Michael's rich ragu is complemented by fresh, light herbs. Then, Michael serves up a Porchetta-Style Duck, a crispy and tender secondo. To bring his meal together, Michael ends with a smooth and decadent Creamy Coffee Custard any coffee fan will appreciate.

2025-12-18 05:00:01 +0000 UTC → 2025-12-18 05:30:01 +0000 UTC (30m)

Maddie and Kiki's Holiday BBQ Barn

Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn to celebrate the holidays! They're making a full menu of festive dishes on the BBQ – plus some drinks to get you in the party mood!

2025-12-18 04:00:01 +0000 UTC → 2025-12-18 05:00:01 +0000 UTC (1h)

Bring On The Karbs

Chefs Erica and Josh Karbelnik go head-to-head to see who can come up with the most tantalizing dinner! Josh makes risotto negro, cauliflower bravas, and grilled flank steak while Erica prepares oysters, a veggie board, and braised chicken!

2025-12-17 23:00:01 +0000 UTC → 2025-12-18 00:00:01 +0000 UTC (1h)

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)

A is for Apple

In this "R" challenge, Chef Lauren Gulyas shows us how to use rice and rosemary in delicious meals.

2025-12-17 22:04:49 +0000 UTC → 2025-12-17 22:30:00 +0000 UTC (25m)

Fish the Dish

Chef and seafood expert Spencer Watts shows how vinegar, a simple pantry staple, can bring out the flavours of walleye, lobster and crawfish.

2025-12-17 21:30:00 +0000 UTC → 2025-12-17 22:04:49 +0000 UTC (34m)

Fish the Dish

Chef Spencer Watts makes salmon and prawns pop with flavor as he works with any seafood kitchen's must-have ingredient: delicious flavored oils.

2025-12-17 21:00:00 +0000 UTC → 2025-12-17 21:30:00 +0000 UTC (30m)

Fish the Dish

Seafood loving chef Spencer Watts breaks bread and pastry with Canadian cod and squid to make soup, calzones, and two versions of fried calamari.

2025-12-17 20:30:00 +0000 UTC → 2025-12-17 21:00:00 +0000 UTC (30m)

Fish the Dish

Butter and fish are best friends. Chef Spencer Watts brings bacon butter, brown butter, maple butter and chimichurri butter to this fishy party.

2025-12-17 20:00:01 +0000 UTC → 2025-12-17 20:30:00 +0000 UTC (29m)

One World Kitchen

Host Hana Etsuko Dethlefsen showcases how easy it is to incorporate Japanese flavours into everyday meals.

2025-12-17 19:30:00 +0000 UTC → 2025-12-17 20:00:01 +0000 UTC (30m)

One World Kitchen

Gnocchi, polenta, pesto, oh my! Warm host Vanessa Gianfrancesco shares how to make delicious Italian staples.

2025-12-17 19:00:00 +0000 UTC → 2025-12-17 19:30:00 +0000 UTC (30m)

One World Kitchen

Argentinian host, Natalia Machado, exquisitely prepares delicious dishes from Argentina including lamb two different ways.

2025-12-17 18:30:01 +0000 UTC → 2025-12-17 19:00:00 +0000 UTC (29m)

One World Kitchen

Host Pailin Chongchitnant introduces us to some of her favourite and simple Thai dishes like Hot and Sour Soup and a decadent Beef Panang Curry.

2025-12-17 18:00:01 +0000 UTC → 2025-12-17 18:30:01 +0000 UTC (30m)

Bonacini's Italy

From hearty inland crops to fresh food of the sea, the Venetian region covers it all. Host Michael Bonacini begins with the sea as he serves up an antipasto of succulent Soft Shell Crab. Michael pairs the crab with a Tangy Aioli made from sundried tomatoes, creating the perfect combination of crispy and creamy. Moving inland for his primo, Michael twists together two classic Venetian dishes to make a new favourite: Radicchio Risotto! With his secondo, Michael cooks up a light and creamy Pancetta-Wrapper Snapper with Pea Mash. Sweet and tender, this dish will melt in your mouth. Whether you're in the mood to share or feeling a little selfish, Michael's Giant Almond Crumb Biscuit covers it all. Buttery, sweet, and satisfyingly crumbly, this biscuit is sure to lead to a memorable dinner!

2025-12-17 17:30:01 +0000 UTC → 2025-12-17 18:00:01 +0000 UTC (30m)

Bonacini's Italy

The popular region of Tuscany is known for its wines, cheeses, and gorgeous sights. Chef Michael Bonacini introduces us to Tuscany's fine cuisine with four of his favourite dishes. Michael draws attention to the importance of mushrooms in Tuscan culture with an antipasto: Many Mushroom soup. Warm, hearty, and full of earthy flavour, Michael tops this soup with fried sage leaves to combine comfort and crunch in a single bite. For his primo, Michael explores a Tuscan favourite - Lamb Ragu! Served over pici noodles, Michael's rich ragu is complemented by fresh, light herbs. Then, Michael serves up a Porchetta-Style Duck, a crispy and tender secondo. To bring his meal together, Michael ends with a smooth and decadent Creamy Coffee Custard any coffee fan will appreciate.

2025-12-17 17:00:01 +0000 UTC → 2025-12-17 17:30:01 +0000 UTC (30m)

Global Street Eats

Chef Dev is joined by his mom. who helps prepare some of their favorite dishes from a trip they took together through Asia. including Gado Gado Salad from Indonesia. Peanut Pancakes from Malaysia. and Pad Thai from Thailand.

2025-12-17 10:00:01 +0000 UTC → 2025-12-17 10:30:01 +0000 UTC (30m)

Bring On The Karbs

Chefs Erica and Josh Karbelnik go head-to-head to see who can come up with the most tantalizing dinner! Josh makes risotto negro, cauliflower bravas, and grilled flank steak while Erica prepares oysters, a veggie board, and braised chicken!

2025-12-17 09:00:00 +0000 UTC → 2025-12-17 10:00:01 +0000 UTC (1h)

A is for Apple

Tea and turkey are an unlikely combo for a meal, but Chef Robert Jewell is a creative force in the kitchen. First, he gives earl grey and lavender tea a sweet treatment by making a rich semifreddo. Robert creates a silky tea infused syrup, which he drizzles over a luxurious custard and tops with whipped cream. Robert punches up the colour by adding tart poached raspberries and vibrant violet lavender petals. Now, it's time for a real show stopper - saffron turkey kebabs with pomegranate rice. This is not your average turkey dinner. First, Robert marinates the turkey pieces in lime, yogourt and garlic. After infusing basmati rice with aromatic saffron and bay leaves, Robert tosses the rice with crunchy pine nuts and sweet pomegranate - the perfect bed for his grilled to- perfection turkey skewers. Robert then takes his culinary skills to the next level when he uses tea and turkey in one single delicious dish.

2025-12-17 08:34:51 +0000 UTC → 2025-12-17 09:00:00 +0000 UTC (25m)

A is for Apple

Making dishes with the letter “W” could be seen as a real challenge, but Chef Lauren Gulyas has got it covered. Choosing water chestnut and watercress as her star ingredients, Chef Lauren begins by serving up an Asian inspired rice dish complete with crunchy water chestnuts. She starts off cooking rice in chicken broth, a great way to infuse the grain with a subtle savoury flavour. Sautéing celery, garlic, and onion in sesame oil adds a flavour kick. Throw in some ginger, veggies, and water chestnuts and enjoy the sound of the sizzle. Next up, Lauren puts a peppery twist on a classic recipe, linguine with watercress pesto. Then it's time for the grand finale, Chef Lauren uses both ingredients to create the ultimate culinary combination.

2025-12-17 08:04:41 +0000 UTC → 2025-12-17 08:34:51 +0000 UTC (30m)