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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!

2025-12-22 19:34:42 +0000 UTC → 2025-12-22 20:04:34 +0000 UTC (29m)
A is for Apple

A is for Apple

Here's a tongue twister: Theresa, tuna, tangerine! In this episode, host Theresa Visintin picks her favourite letter, "T," and introduces us to scrumptious recipes using tuna and tangerine. Theresa loves tuna and Italian cuisine, so naturally she combines both to create a mouth-watering pasta with some savoury tomato, olive, and tuna sauce. Next, Theresa satisfies her sweet tooth with a decadent tangerine parfait! Using the sweet juice of the tangerine, Theresa creates gelatin, with a hint of orange liqueur. She tops it all off by whipping up a fluffy cream to complete this sweet treat. Then it's time for a real challenge: tuna and tangerine in one recipe!

2025-12-22 19:04:34 +0000 UTC → 2025-12-22 19:34:42 +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!

2025-12-22 18:00:00 +0000 UTC → 2025-12-22 18:30:01 +0000 UTC (30m)
One World Kitchen

One World Kitchen

Noodles are a staple in Vietnamese cooking and host Lisa Nguyen showcases their versatility by starting off with fine vermicelli Stuffed Squid. Beautifully grilled and charred, these squid make great finger food. Lisa sticks to stuffing with her next dish - a Vietnamese favourite, Spring Rolls. Crunchy on the outside and filled with soft glass noodles, juicy ground pork, tender shrimp, and delectable crab meat on the inside, you're sure to be salivating at the sight of these tasty creations. Next on the menu, a Crispy Egg Noodle Pillow with a medley of vegetables and sauces on top. Lisa then finishes with a fun seafood and tomato soup make sure you try the yummy shrimp and delightful crab meringue topping!

2025-12-22 17:00:00 +0000 UTC → 2025-12-22 17:30:01 +0000 UTC (30m)
Bonacini's Italy

Bonacini's Italy

Campania's beautiful coastline is filled with two things: tourists and seafood. Diving into the culture of the region, Celebrity Chef Michael Bonacini begins his meal with a salad from the Island of Capri. Putting a twist on the classic dish, Michael's Grilled Caprese Salad combines fresh tomatoes, tangy balsamic, and a hint of sweetness from basil. For his primo, Michael serves up bold flavours with his Spaghetti Puttanesca. Mixing salty and sweet, this sauce offers a delicious take on the typical plate of spaghetti. Looking to the coast for his secondo, Michael quickly cooks up aromatic and spicy Herb-stuffed Scallops and Grilled Broccoli Rabe. For his dolce Michael whips up a dessert made for a celebration: Rum Babas. Typically for special occasions, each bite of Rum Babas offers pure sweetness with a fresh citrus zest.

2025-12-22 08:30:00 +0000 UTC → 2025-12-22 09:00:00 +0000 UTC (30m)
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.

2025-12-22 08:00:00 +0000 UTC → 2025-12-22 08:30:00 +0000 UTC (30m)
Bonacini's Italy

Bonacini's Italy

Simplicity is key with Sicilian cuisine and Chef Michael Bonacini explores just how the region balances simplicity with intensity through four flavourful dishes. Starting with an antipasto of Folded Flatbread with Ricotta and Fennel Seeds, Michael inspires with its intricate beauty with a simple recipe. Keeping to the theme of simplicity, Michael shows that plenty of flavour can come from little ingredients in his primo of Broccoli and Sausage Rigatoni. The spicy sausage and chili is countered by a creamy broccoli pesto for a dish that highlights Sicilian cuisine. Michael turns to the Italian queen of crops for his secondo: Eggplant Parmesan Roll-Ups. With thin slices of eggplant rolled up to contain a mouth-watering mixture of mozzarella, provolone, and pecorino romano, this dish gets an extra kick of flavour from a coating of breadcrumbs and tomato sauce. To bring it all together, Michael combines spicy with sweet through his tender Spiced Chocolate Cookies.

2025-12-22 07:30:00 +0000 UTC → 2025-12-22 08:00:00 +0000 UTC (30m)
Bonacini's Italy

Bonacini's Italy

Puglia's lush landscape and large coastline characterize its cuisine. Chef Michael Bonacini explores its native ingredients through some of Puglia's favourite meals. First up, Michael's antipasto is a guaranteed crunchy bite with crispy Fried Mussels. Stepping away from the sea, Michael highlights Puglia's prize crop: tomatoes! Combining colourful tomatoes with flavourful burrata cheese, Michael cooks up comfort in a bowl with his Tomato and Burrata Risotto. Taking on a more festive flair, Michael introduces us to Little Pork Bombs, the hottest street food in Puglia. With a filling of fresh herbs and melted cheese, these pork skewers are savoury and irresistible. Then, Michael introduces a classic Father's Day dessert for his dulce: Sour Cherry-on-Top Fritters. A dessert for strolling the street, Michal's crispy golden fritters topped with light mascarpone whipped cream will have you whipping them up at home as well!

2025-12-22 07:00:00 +0000 UTC → 2025-12-22 07:30:00 +0000 UTC (30m)
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