
Raymond Blanc's Kitchen Secrets
Chef Blanc celebrates the best of British shellfish as he cooks dishes including Moules Mariniere.

Chef Blanc celebrates the best of British shellfish as he cooks dishes including Moules Mariniere.

Chef Blanc makes a salad recipe inspired by his mother, creamy risotto, stuffed tomatoes and more.

Chef Blanc makes an omelette with a secret technique and a souffle with Comte from his home region.

Legendary chef Raymond Blanc focuses on recipes that use bread as an ingredient.

Chef Blanc makes a French version of a pasty called pithivier and a cep mushroom tortellini.

Chef Blanc celebrates the season with a beetroot salad, a celeriac puree and watercress soup.

Legendary chef Raymond Blanc demonstrates recipes using apples.

Raymond demonstrates how to use affordable mackerel to create a light meal with a soy lime dressing.

Chef Blanc makes a mousse, chocolate delice, fondant with a melting middle, and his café crème.

Rick ends his culinary tour in Bangladesh.

Rick visits Sri Lanka and discovers a wealth of hot and spicy vegetable curries.

Rick explores the multi-faceted cuisines of Penang.

Rick learns the art of creating a hot and sour tom yum goong.

Rick delights in the varied and delicious street food of Hanoi.

Rick Stein samples swimmer crabs cooked with green peppercorns.

Chef Matt Moran and actor Danielle Cormack celebrate the influence of iconic TV chefs.

Chef Matt Moran delves into the food memories of multifaceted entertainer Courtney Act.

Actor Richard Roxburgh revisits his mother's creative influence on his acting career.

Chef Matt Moran and Christine Anu celebrate her Torres Strait Islander heritage.

Matt Moran explores Ross Noble's childhood through prawn cocktail, Kedgeree, and crumbles.