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Up the Dish

Up the Dish

Micah Trainor boils it down for this episode of Up the Dish! Her Cajun Seafood Boil simmers with luscious lobster, smoky andouille, and supERS-sized crab a perfect blend of zesty, spicy, and succulent. It's a hard act to follow, but Missy Hui is up for it. Her Corned Beef Boiled Dinner is a call back to the Emerald Isle - home-cured pickled beef bubbles away with veggies in a beefy broth. Poppy Sandler's vegetarian addition? Moroccan Vegetable Stew! A North African-style spice blend heats this dish up, while chickpeas and other veggies soak up the flavour. Tiera Singh takes a spicy approach with her one-pot delight - Guyanese Pepperpot. Loaded with scotch-bonnet peppers, osso bucco, and demi-glace, this dish delivers a rich and impressive punch to the tastebuds.

2025-12-15 22:30:00 +0000 UTC→2025-12-15 23:00:01 +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.

2025-12-15 20:34:43 +0000 UTC→2025-12-15 21:00:00 +0000 UTC(25m)
A is for Apple

A is for Apple

Host Theresa Visintin creates savoury meals in this letter "R" challenge featuring radicchios and raisins. First, Theresa chops up bold and bitter radicchios, grilling them until the edges are a crispy golden brown and perfect for a warm wedge salad. Then, she tosses fried pancetta and earthy portobello mushrooms in a luxurious champagne vinegar and pours it over the crispy radicchio. Theresa tops this warm salad with creamy crumbled goat's cheese. For her next dish, Theresa prepares a rum raisin sauce using golden sultana raisins, dark rum, and fresh orange. Theresa pours the sauce over succulent ham. Is your mouth watering yet? Finally, Theresa combines radicchio and raisin into a colourful and delicious side dish.

2025-12-15 20:04:33 +0000 UTC→2025-12-15 20:34:43 +0000 UTC(30m)
A is for Apple

A is for Apple

After picking the letter "L," Chef Robert Jewell takes on lamb and licorice in this ingredient challenge. He starts with aromatic Moroccan lamb riblets, an appetizer that will make you want this spicy dish as your main course too. Next, Robert takes it up a notch by showing us how to make licorice - yes, the candy! He brings coconut oil, brown sugar, creamed coconut, and molasses to boil before skillfully adding flour and anise to make sweet, chewy coconut licorice. Finally, Robert concocts the perfect recipe that combines succulent lamb with sweet licorice.

2025-12-15 19:34:48 +0000 UTC→2025-12-15 20:04:33 +0000 UTC(29m)
One World Kitchen

One World Kitchen

Elegant Vietnamese fare is often inspired by legendary imperial city cuisine. In this One World Kitchen 3 episode, Host Lisa Nguyen gives us a magical taste of royalty with four colourful and delectable dishes. To start, Lisa ex- quisitely assembles a nice little starter for a royal dinner party - delicious Rice Cakes with Dried Shrimp. Next, she kicks it up a notch with a Spicy Hue Beef Noodle Soup - a truly slurp-worthy dish! For a touch of sweetness, Lisa then steams caramelized pork and tender shrimp dumplings in a lovely banana leaf. And there's no such thing as a classy Vietnamese dinner party without Baby Clams with Rice! The blend of contrasting flavours and textures in this heavenly dish - tart green apple, crispy rice crackers, plump flavourful clams, and fried shallots - truly emulates the nature of traditional imperial cuisine.

2025-12-15 18:30:01 +0000 UTC→2025-12-15 19:04:34 +0000 UTC(34m)
One World Kitchen

One World Kitchen

Say goodbye to dirty cutlery in this One World Kitchen 3 episode featuring Vietnamese finger foods! Talented cook Lisa Nguyen starts off by making delicious Pork Skewer Rolls - perfect for any party! Featuring tender pork, crispy lettuce, fresh mint, crunchy cucumber, and Chinese chives wrapped in soft rice paper, this dish pairs well with a nuoc cham dipping sauce. Sticky Lemongrass Spare Ribs are next up to the plate steamed and marinated in a garlicy, caramel glaze (yum!). Next, Lisa fries up some tasty Shrimp and Sweet Potato Fritters using a foolproof technique, adding nuoc cham dipping sauce and lovely Bibb lettuce on the side. Finally, fingERS-licking Vietnamese Coffee Cupcakes will have you drooling (literally!). Sweetened condensed milk and rich sour cream paired with extra strong coffee will surly keep you coming back for more.

2025-12-15 18:00:00 +0000 UTC→2025-12-15 18:30:01 +0000 UTC(30m)
One World Kitchen

One World Kitchen

There's nothing more authentic than street food - Vietnamese style! Host Lisa Nguyen shares her tips and tricks on tasty Lemongrass-infused Beef Wraps. A vast array of ingredients including peppery betel leaves, gorgeous greens and crunchy peanuts complement the tenderness of flavoursome, marinated ground beef. Lisa's next dish is an iconic Vietnamese street food - crispy Sizzling Crepes with juicy pork belly and earthy vegetables will definitely activate your taste buds. For dessert, Lisa whips up a batch of sweet coconut pudding using beautiful bananas and velvety coconut milk sprinkled with roasted sesame seeds for some crunch.

2025-12-15 17:00:00 +0000 UTC→2025-12-15 17:30:00 +0000 UTC(30m)