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Bonacini's Italy

Bonacini's Italy

Filled with ruins in its bustling streets, the region of Lazio sticks with grandeur in all it does, including food! To introduce us to Lazio, Host Michael Bonacini highlights its Jewish influence with a crispy Roman Jewish-style Artichokes. As crunchy as a potato chip, Michael's artichokes are a delicious fried treat that are a perfect way to kick off a delicious meal. For his primo Michael brings together simple ingredients to create a rich Bucatini with Amatriciana Sauce. Michael's secondo turns what was once peasant food into a delectable and tender dish. Cooked with a blend of vegetables and sauce, Michael's Braised Oxtail brings forth the history of cuisine. Returning to Rome for his final dish, Michael cooks up the popular Sour Cherry and Ricotta Tart. With the tart cherries countered by the creamy ricotta, every decadent bite offers a world of taste.

2026-01-15 16:00:00 +0000 UTC→2026-01-15 16:30:00 +0000 UTC(30m)
Up the Dish

Up the Dish

Onions, cheese, bread, soup, four elements that live in harmony, especially in this episode of Up the Dish! Poppy Sandler starts off in Paris - classic French Onion Soup with sweet, caramelized onions and melty Comte cheese, with perfect rounds of toasted baguette. Poppy passes it over to Micah Trainor, who doesn't miss a beat her Tenderloin Roast with Sherry Braised Shallots is sweet, savoury, and bursting with flavour. Tiera Singh takes a chive-y dive into the vegetarian side with her Chive Pesto Pasta - don't worry, the pesto is totally customizable! Missy Hui has the showstopper, Scallion Ash Carrots and Parsnips, and it's a five-star treatment that takes the simple to spectacular! Sous-vide carrots and turnips are sprinkled with sweet-savoury scallion ash for a strangely satisfying dish.

2026-01-15 13:00:01 +0000 UTC→2026-01-15 13:30:00 +0000 UTC(29m)
A is for Apple

A is for Apple

In this "H" challenge, Chef Lauren Gulyas decides to take on the unique flavours of halibut and horseradish. She starts with a perfectly prepared prosciutto wrapped halibut, pairing the buttery flavour of the fish with the saltiness of the cured meat. Throw in some dill potatoes and you've got a beautifully balanced dish. Next up, Chef Lauren show us how to make a delightful roast beef dip with a zesty horseradish sauce using carrots, vinegar, mayo and a little lemon. Finally, she is challenged to make a dish that combines both ingredients, and does she ever deliver!

2026-01-15 10:34:42 +0000 UTC→2026-01-15 11:00:00 +0000 UTC(25m)
Bonacini's Italy

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.

2026-01-15 04:00:00 +0000 UTC→2026-01-15 04:30:00 +0000 UTC(30m)
VegHeadz

VegHeadz

The carrot family takes center stage in this crisp episode of VegHeadz, with chef Pino Di Cerbo creating a colourful array of dishes! First up, carrot-cousin parsley stars in a fresh soup finished with a spicy kick of horseradish! Then, follow along as Pino puts together a plate of parsnips served with creamy teff polenta and truffle. Next, the carrot's "frond" fennel features a salad that beautifully balances flavour and texture with cucumbers, almonds, mint, and orange. And finally, a carrot dessert that takes the cake"... well, takes it away! This dish has Pino cooking carrots sous-vide style, before serving them with sweet maple sugar and spiced crème fraîche.

2026-01-15 02:30:01 +0000 UTC→2026-01-15 03:00:00 +0000 UTC(29m)
Up the Dish

Up the Dish

The ultimate childhood comfort food, Grilled Cheese and Tomato Soup! Missy Hui takes this dish up with a basil- infused tomato soup that's ubERS-creamy and fresh! Don't forget the grilled cheese - gooey Havarti, provolone, and cheddar ooze out of this sandwich for an ultra-indulgent dish. Tiera Singh's twist on toast and tomatoes? Panzanella Salad! Ripe, seasonal tomatoes are tossed with a tangy capERS-vinegar dressing that is soaked up by crunchy croutons. Going higher? Micah Trainor's Seared Halloumi and Glazed Fruit grills the cheese - no bread needed! Seared halloumi is topped with bourbon-glazed fruit for a savoury-sweet vegetarian dish. Poppy Sandler's Lobster Roll with Sweet Corn Bisque brings back the soup and sammie - Up the Dish style. Roasted corn cobs add a complex note, and homemade jalapeno mayo brings the spice!

2026-01-15 02:00:01 +0000 UTC→2026-01-15 02:30:01 +0000 UTC(30m)
A is for Apple

A is for Apple

It's all about pork and peanuts, today's challenge is the letter "P." Chef Lauren Gulyas serves up an old school favourite, smothered pork chops. Using a blend of savoury ingredients, and with the help of her cast iron pan, Chef Lauren provides us with tips on how to keep your pork tender and tasty. Next, it's time for a West African peanut soup. Drizzling garlic, ginger and onions with extra virgin olive oil and letting them sizzle in a frying pan until the onions are soft brings out a sweetness that lends itself beautifully to the salty, earthy taste of peanuts. To finish, Chef Lauren puts an Asian twist on a southern classic, when she combines the two ingredients.

2026-01-15 01:04:43 +0000 UTC→2026-01-15 01:30:01 +0000 UTC(25m)
One World Kitchen

One World Kitchen

Host Mary Tang shows us some easy Chinese take-out dishes that are a true "wok" in the park! First, she rolls up some juicy wontons to douse in a bowl of hot seasoned chicken broth and delicious bok choy for a Chinese classic - Wonton Soup. Next, she gets out her frying pan for a crispy bowl of flavourful Chicken Chow Mein with egg noodles, savoury browned chicken, crunchy snow peas, and tasty baby corn. For an even simpler dish (and fan favourite), she then cooks up a hearty dish of Beef and Broccoli. Finally, Mary plays on different flavours with her Sweet and Sour Pork. Marinated pork cubes fried in a wonderful wok with fragrant garlic and ginger, sweet and tart red and green peppers, and succulent pineapple will definitely wake up your taste buds.

2026-01-15 00:00:01 +0000 UTC→2026-01-15 00:30:00 +0000 UTC(29m)