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A is for Apple

A is for Apple

In this fast-paced episode, host Theresa Visintin uses two unlikely ingredients that start with the letter "G," garbanzo beans and grapefruit! First up, Theresa cooks socca, a savoury garbanzo bean pancake recipe, and infuses it with Mediterranean flavours. To make her batter, Theresa combines chickpea flour with salty olives, sweet red pepper, and fresh basil. Once the batter is ready to go, she fries the savoury crepe. Next up, Theresa balances tart grapefruit with a sweet buttery lobster tail. But that's not sweet enough for Theresa! She prepares sabayon, a delicate honey custard that melts in your mouth. Finally, Theresa shows us how to make a mouth-watering dish by combining grapefruit and garbanzo.

2025-12-11 22:04:47 +0000 UTC→2025-12-11 22:30:00 +0000 UTC(25m)
Bonacini's Italy

Bonacini's Italy

Charming host Chef Michael Bonacini explores the mountainous region of Basilicata with a feast fit for any celebration. Beginning with an antipasto that caters to the region's southern heat, Michael stuffs crunchy sweet peppers with ripe tomatoes, savoury anchovies, and fresh oregano. Moving on to the primo, Michael cooks up a creamy Vermicelli Frittata. Using leftover pasta, he combines eggs with cheese, anchovies, and chili flakes for extra flavour to make a classic Basilicata dish. Michael cooks up Pollo Alla Potentina, a traditional meal from the Feast of Saint Gerard. This hearty chicken stew is sure to heat up your core, using hot peppers as the base of the meal. For his final dish, Michael combines the rich tastes of pomegranate, walnuts, and dark chocolate to create his unique Sweet Wheat Bowl.

2025-12-11 17:30:00 +0000 UTC→2025-12-11 18:00:00 +0000 UTC(30m)
A is for Apple

A is for Apple

Host Theresa Visintin picks the letter “D” in this challenge and combines two very different ingredients – dill and duck! But that's no big dill for Theresa. For her first dish, Theresa uses dill seeds and weed to make a hearty, creamy dill pickle soup. She adds chicken broth and potatoes as her base but makes the soup extra smooth with some sour cream. She tops the soup with dill pickles to add a delightful crunch. Next, Theresa takes duck, a classic French ingredient, and gives it a French Canadian twist – duck tourtière. Using the duck fat to fry up some veggies, she adds red wine to her chicken stock and simmers the meat. Then, Theresa fills a pie crust with this delightful duck filling and coats the crust with egg wash before baking it to a golden brown. Finally, Theresa takes on both ingredients to create a delectable dill and duck dish.

2025-12-11 10:34:51 +0000 UTC→2025-12-11 11:00:00 +0000 UTC(25m)
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