Hairy Bikers' Bakeation
The bikers tour the home of Mozart and Arnold Schwarzenegger, starting in the patisserie capital of the world, Vienna.
The bikers tour the home of Mozart and Arnold Schwarzenegger, starting in the patisserie capital of the world, Vienna.
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Dave and Si journey through the Netherlands, where they bake lazybones buns beside a windmill.
The Hairy Bikers head to Kristiansund on the coast of Norway to meet specialist artisan bakers.
Dave and Si journey through Spain and visit a traditional Basque dining club in San Sebastián.
In Lyon, Dave and Si explore the `bouchon', a restaurant normally run by a female chef.
The bikers abandon their bikes in favor of gondolas and cook up focaccia, stromboli and eat a pasta pie on the back streets of Ferrara.
The bikers tour the home of Mozart and Arnold Schwarzenegger, starting in the patisserie capital of the world, Vienna.
The Hairy Bikers travel to the furthest corners of Europe, culminating in a fun family party thrown by Dave's Romanian wife, Lil.
Rick explores the multi-faceted cuisines of Penang in Sri Lanka, he continues his passion for seafood by visiting a bustling fishing village.
Rick travels to Phuket to learn the art of hot and sour tom yum goong.
Rick Stein travels down the Mekong River to Vietnam.
Rick enjoys freshly caught swimmer crabs cooked with green peppercorns.
Rick travels to Australia, a country he first visited 30 years ago in Sydney, Rick prepares spicy laksa, barbecued fish and seared tuna.
A special dish for the Royal Navy of ragout with turbot and scallops.
For Mayday, Rick cooks a fish pasta, talks about oysters and cooks baked Cod Portuguese Rick goes out fishing with two friends and makes crab pasties for them.
Curry is at the top of Rick's list as he 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 in Sri Lanka, he continues his passion for seafood by visiting a bustling fishing village.
Rick travels to Phuket to learn the art of hot and sour tom yum goong.
Rick Stein travels down the Mekong River to Vietnam.
Rick enjoys freshly caught swimmer crabs cooked with green peppercorns.
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