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Bonacini's Italy

Bonacini's Italy

Charming host Chef Michael Bonacini explores the mountainous region of Basilicata with a feast fit for any celebration. Beginning with an antipasto that caters to the region's southern heat, Michael stuffs crunchy sweet peppers with ripe tomatoes, savoury anchovies, and fresh oregano. Moving on to the primo, Michael cooks up a creamy Vermicelli Frittata. Using leftover pasta, he combines eggs with cheese, anchovies, and chili flakes for extra flavour to make a classic Basilicata dish. Michael cooks up Pollo Alla Potentina, a traditional meal from the Feast of Saint Gerard. This hearty chicken stew is sure to heat up your core, using hot peppers as the base of the meal. For his final dish, Michael combines the rich tastes of pomegranate, walnuts, and dark chocolate to create his unique Sweet Wheat Bowl.

2025-12-11 17:30:00 +0000 UTC→2025-12-11 18:00:00 +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.

2025-12-11 10:34:51 +0000 UTC→2025-12-11 11:00:00 +0000 UTC(25m)
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!

2025-12-10 22:30:00 +0000 UTC→2025-12-10 23:00:01 +0000 UTC(30m)
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.

2025-12-10 22:04:48 +0000 UTC→2025-12-10 22:30:00 +0000 UTC(25m)