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One World Kitchen

One World Kitchen

Simple, fun, and magically tasty, some of Vietnam's most delicious and well-known foods come from its capital city of Hanoi. Vietnamese expert Lisa Nguyen shares her knowledge of Hanoi dishes by starting off with a sweet, sour, and spicy papaya salad called Goi Du Du. With a popular nuoc cham dressing featuring sugar, lime juice and Thai chili drizzled over a medley of crunchy carrots, fresh cilantro and mint, chewy papaya, and shrimp, this dish is the perfect balance of wonderful flavours and textures. Also on the menu, grilled-to-perfection Pork Patties with a rich caramel sauce. Fresh fragrant dill and golden turmeric elevate Lisa's next dish as she cooks up some mahi-mahi to enjoy with a beer. To finish off, Lisa exquisitely prepares Vietnam's most popular dish - Pho.

2025-12-09 00:00:00 +0000 UTC→2025-12-09 00:30:01 +0000 UTC(30m)
Up the Dish

Up the Dish

First up on this episode of Up the Dish is Poppy Sandler's Borscht straight from the Eastern Bloc! A mix of roasted and simmered beets adds complexity to the creamy soup - and don't forget that vivid burgundy hue. Tiera Singh swaps soup for a sandwich with her Beet-Stained Trout Gravlax, pairing the eye-catching seafood with zesty lemon-dill cream cheese and rye pumpernickel bread. Next, Micah Trainor mixes up a vegetarian Roasted Beet Salad paired with crackly Seed Brittle and a simple sweet dressing it's a crunchy, earthy delight! Missy Hui's three-layer Red Beet Velvet Cake is a true triple threat. Red beet puree gives this cake its vermillion colour - and pairing it with tangy goat cheese icing... well, it just makes sense!

2025-12-08 22:30:01 +0000 UTC→2025-12-08 23:00:00 +0000 UTC(29m)
A is for Apple

A is for Apple

It's all about the letter "S" as Chef Robert Jewell cooks up tasty meals using shrimp and sausage. For his first recipe, Robert fries up turmeric-spiced sweet potato fritters with a shrimp centre. He takes this tantalizing appetizer to another level with a savoury lime soy dipping sauce. Next up, Robert makes an English breakfast strata. This sausage casserole is easily the BEST way to start your day. He layers the bottom of the dish with buttered sourdough slices, before adding crispy fried sausages, leeks and tomatoes. He then covers it in a creamy egg mixture, crumbles stilton on top and bakes it to golden brown. Finally, Robert combines shrimp and sausage into one flavourful dish.

2025-12-08 20:35:10 +0000 UTC→2025-12-08 21:00:00 +0000 UTC(24m)
A is for Apple

A is for Apple

Showcasing the unique flavours of endive and eggplant, Chef Lauren Gulyas receives the letter "E" for her cooking challenge. She sets sail by creating an endive salad boat, the perfect delivery vessel for her smoked trout with crème fraiche, and goat cheese with walnut appetizers. She follows up with a stuffed baby eggplant, Moroccan style! Chef Lauren sautés onion and garlic with some smoky sweet paprika and a snip of savoury sage, the aromatic combination lends itself beautifully to the succulent flavour of lamb. For her grand finale, Chef Lauren prepares the pièce de résistance using both endive and eggplant.

2025-12-08 20:04:31 +0000 UTC→2025-12-08 20:35:10 +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.

2025-12-08 19:34:51 +0000 UTC→2025-12-08 20:04:31 +0000 UTC(29m)
A is for Apple

A is for Apple

"A" is on the menu and Chef Robert Jewell takes on this meal challenge with apricots and avocados. First up, Robert cooks a spicy roasted quail and drizzles it with some sweet apricot and calvados sauce. Next, is a meal best served cold! Robert slices up sushi-grade tuna and transforms it into a flavourful tartare, brought to life by rich avocado and refreshing lime. On the side, he adds crusty crostini with savoury soy sauce and sesame oil, the perfect complement for this meltin- your-mouth meal. For his final dish, Robert combines apricots and avocados for an unbelievably tasty dish.

2025-12-08 19:04:33 +0000 UTC→2025-12-08 19:34:51 +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!

2025-12-08 18:00:01 +0000 UTC→2025-12-08 18:30:00 +0000 UTC(29m)
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