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Bonacini's Italy

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

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)
A is for Apple

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

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)
A is for Apple

A is for Apple

It's all about sesame and scallops in this letter "S" challenge, and host Theresa Visintin has some appetizing ideas up her sleeve. First, she shows us how to make scallop cassoulet, a simple recipe that can be cooked even faster than it can eaten! Theresa browns the tender scallops in delicious bacon fat and then bakes it on a bed of creamy kidney beans. Next, Theresa uses sesame seeds to create a zesty sauce for a take-out favourite, made in your very own kitchen - noodles! For her final recipe, our culinary host combines sesame and scallops, creating a juicy, crunchy masterpiece.

2025-12-17 07:34:51 +0000 UTC→2025-12-17 08:04:41 +0000 UTC(29m)
A is for Apple

A is for Apple

In this "C" challenge, Chef Robert Jewell cooks up recipes using coconut and crab before combining both into a single recipe. Using sweet coconut, Robert makes a classic dessert -- an irresistible coconut cream pie. He starts with a delectable crunchy graham cracker crust and tops his pie with fluffy whipped cream and toasted coconut flakes. Next, Robert transforms a fresh soft-shell crab into a delicious, spicy, and crunchy dish. The best part? It's fast and easy to make. After soaking the crab in milk, Robert dunks it into a flour-cornmeal mixture and fries it until golden brown. But that's not all, Robert whips up the perfect dipping sauce, using spicy smoked- jalapeno, lime, and orange adobo mayo. Finally, Robert brings coconut and crab into one delicious dish.

2025-12-17 07:04:52 +0000 UTC→2025-12-17 07:34:51 +0000 UTC(29m)