So Yummy
On now
Come Dine with Me
Today’s Come Dine With Me: The Professionals travels to Northern Ireland and kicking off the competition are head Chef Ian and Front of House Eva of Mourne Seafood Bar in Belfast. They proudly boast of being the original blueprint when it comes to seafood in the city and have no concerns about the competition this week.
Upcoming
Cook Like An Italian
Bread is sacred in Italy, it’s there at almost every family meal and should never be wasted. Today Silvia shares 3 - delicious ways to repurpose leftover bread, starting with a rustic, healthy Orecchiette Pasta, a baked fish dish with - roasted bread and a dessert so spectacular you wont believe its made with stale bread.
The Chocolate Queen
From elegant swans to delicate chocolate tubes, it's time for homemade desserts that are just as good as any fine dining establishment. Next on the menu are Kirsten's vibrant chocolae coated strawberries and tasty chocolate meringue mushrooms.
Wall of Chefs
The chefs question a home cook’s idea to relive the 90’s in the Crowd-Pleaser round, and a Japanese turnip has everyone reeling when Chef Jesse Vergen’s fridge is opened.
UpRooted With Sarah Sharratt
A trip to a prehistoric cave site with drawings dating back 20,000 years gets host Sarah Sharratt thinking about the earliest hunters and gatherers, man and fire, and the fundamental need we still have to source and cook our food. In this season finale, Sarah hosts a BBQ party for her visiting family and new French friends.
Jamie's Quick & Easy Food
Jamie is cooking up four more outrageously tasty dishes. To get it all going he’s sharing his Sicilian Tuna Pasta – one of the fastest family suppers you can make – followed by his stunning dish with attitude: Sticky Teriyaki Eggplant.
UpRooted With Sarah Sharratt
Host Sarah Sharratt is invited by her local mayor to accompany him on a seasonal pigeon hunt; a tradition that dates back hundreds of years in the region. The hunters inpire Sarah to throw a dinner party featuring stuffed pigeon on roasted fennel and pommes dauphinoise (potato gratin). For dessert Sarah makes an apple tresse with armagnac, another traditional ingredient she sources from a famous local producer.
Bake With Anna Olson
Have a good repertoire of icings and glazes add flair and panache your cakes and cookies. Here we get a handle on the major styles and some delicious recipes where they are used.
Jamie's Easy Meals for Every Day
Taking the nation’s favorite takeaway, fish and chips, Jamie gives it a homemade makeover that’s healthier and super tasty. Plus, he takes two of our favorite ingredients, sausage and mash, and creates a pie like you’ve never seen before.
Jamie's Easy Meals for Every Day
Jamie rustles up a family-friendly version of a delicious butter chicken that even his little ones give the thumbs up to and shows a super-simple salmon en croute that’s so easy it will become a real midweek winner.
Come Dine with Me
Today’s Come Dine With Me: The Professionals is in the North East and kicking off the competition is Darlington based Indian and Bangladeshi restaurant, Babul’s, owned by brothers Zak and Shuhel, who are confident their modern twist on traditional Indian cooking will win over their fellow professionals
Asia Unplated
Diana seeks inspiration from her Malaysian roots, conjuring the sights and smells of food stalls from her childhood. She invites two guests to demonstrate some of the different cultures that influence Malayasian cooking, from Nyonya home cooking to traditional Malay. Cookbook author Clarissa Weerase and chef Irna Mysarashows how varied traditional Malaysian food can be.
Asia Unplated
Diana is joined by Chef Ross Magnaye who shares his favourite meal ‘Fillipino Pork & Chicken Adobo.’ Ross stays in the kitchen and continues to share his passion and knowledge for Filipino food while Diana prepares ‘Sinuglaw,’ grilled pork and citrusy fish ceviche. Jacob Leung joins Diana for dessert with a dish called ‘Brazo De Mercedes.'
Project Bakeover
Steve is in New Brunswick to ease the leadership transition from Bakery Owner Mike to his daughter Danika. Will a new menu and new décor give this family business a new lease on life?
Come Dine with Me
Today’s Come Dine With Me: The Professionals travels to Northern Ireland and kicking off the competition are head Chef Ian and Front of House Eva of Mourne Seafood Bar in Belfast. They proudly boast of being the original blueprint when it comes to seafood in the city and have no concerns about the competition this week.
Cook Like An Italian
Bread is sacred in Italy, it’s there at almost every family meal and should never be wasted. Today Silvia shares 3 - delicious ways to repurpose leftover bread, starting with a rustic, healthy Orecchiette Pasta, a baked fish dish with - roasted bread and a dessert so spectacular you wont believe its made with stale bread.
The Chocolate Queen
From elegant swans to delicate chocolate tubes, it's time for homemade desserts that are just as good as any fine dining establishment. Next on the menu are Kirsten's vibrant chocolae coated strawberries and tasty chocolate meringue mushrooms.
Wall of Chefs
The chefs question a home cook’s idea to relive the 90’s in the Crowd-Pleaser round, and a Japanese turnip has everyone reeling when Chef Jesse Vergen’s fridge is opened.
UpRooted With Sarah Sharratt
A trip to a prehistoric cave site with drawings dating back 20,000 years gets host Sarah Sharratt thinking about the earliest hunters and gatherers, man and fire, and the fundamental need we still have to source and cook our food. In this season finale, Sarah hosts a BBQ party for her visiting family and new French friends.
Jamie's Quick & Easy Food
Jamie is cooking up four more outrageously tasty dishes. To get it all going he’s sharing his Sicilian Tuna Pasta – one of the fastest family suppers you can make – followed by his stunning dish with attitude: Sticky Teriyaki Eggplant.
UpRooted With Sarah Sharratt
Host Sarah Sharratt is invited by her local mayor to accompany him on a seasonal pigeon hunt; a tradition that dates back hundreds of years in the region. The hunters inpire Sarah to throw a dinner party featuring stuffed pigeon on roasted fennel and pommes dauphinoise (potato gratin). For dessert Sarah makes an apple tresse with armagnac, another traditional ingredient she sources from a famous local producer.
Bake With Anna Olson
Have a good repertoire of icings and glazes add flair and panache your cakes and cookies. Here we get a handle on the major styles and some delicious recipes where they are used.
Jamie's Easy Meals for Every Day
Taking the nation’s favorite takeaway, fish and chips, Jamie gives it a homemade makeover that’s healthier and super tasty. Plus, he takes two of our favorite ingredients, sausage and mash, and creates a pie like you’ve never seen before.
Jamie's Easy Meals for Every Day
Jamie rustles up a family-friendly version of a delicious butter chicken that even his little ones give the thumbs up to and shows a super-simple salmon en croute that’s so easy it will become a real midweek winner.
Come Dine with Me
Today’s Come Dine With Me: The Professionals is in the North East and kicking off the competition is Darlington based Indian and Bangladeshi restaurant, Babul’s, owned by brothers Zak and Shuhel, who are confident their modern twist on traditional Indian cooking will win over their fellow professionals
Asia Unplated
Diana seeks inspiration from her Malaysian roots, conjuring the sights and smells of food stalls from her childhood. She invites two guests to demonstrate some of the different cultures that influence Malayasian cooking, from Nyonya home cooking to traditional Malay. Cookbook author Clarissa Weerase and chef Irna Mysarashows how varied traditional Malaysian food can be.
Asia Unplated
Diana is joined by Chef Ross Magnaye who shares his favourite meal ‘Fillipino Pork & Chicken Adobo.’ Ross stays in the kitchen and continues to share his passion and knowledge for Filipino food while Diana prepares ‘Sinuglaw,’ grilled pork and citrusy fish ceviche. Jacob Leung joins Diana for dessert with a dish called ‘Brazo De Mercedes.'
Project Bakeover
Steve is in New Brunswick to ease the leadership transition from Bakery Owner Mike to his daughter Danika. Will a new menu and new décor give this family business a new lease on life?
Come Dine with Me
Today’s Come Dine With Me: The Professionals travels to Northern Ireland and kicking off the competition are head Chef Ian and Front of House Eva of Mourne Seafood Bar in Belfast. They proudly boast of being the original blueprint when it comes to seafood in the city and have no concerns about the competition this week.
Cook Like An Italian
Bread is sacred in Italy, it’s there at almost every family meal and should never be wasted. Today Silvia shares 3 - delicious ways to repurpose leftover bread, starting with a rustic, healthy Orecchiette Pasta, a baked fish dish with - roasted bread and a dessert so spectacular you wont believe its made with stale bread.
The Chocolate Queen
From elegant swans to delicate chocolate tubes, it's time for homemade desserts that are just as good as any fine dining establishment. Next on the menu are Kirsten's vibrant chocolae coated strawberries and tasty chocolate meringue mushrooms.
Wall of Chefs
The chefs question a home cook’s idea to relive the 90’s in the Crowd-Pleaser round, and a Japanese turnip has everyone reeling when Chef Jesse Vergen’s fridge is opened.
UpRooted With Sarah Sharratt
A trip to a prehistoric cave site with drawings dating back 20,000 years gets host Sarah Sharratt thinking about the earliest hunters and gatherers, man and fire, and the fundamental need we still have to source and cook our food. In this season finale, Sarah hosts a BBQ party for her visiting family and new French friends.
Jamie's Quick & Easy Food
Jamie is cooking up four more outrageously tasty dishes. To get it all going he’s sharing his Sicilian Tuna Pasta – one of the fastest family suppers you can make – followed by his stunning dish with attitude: Sticky Teriyaki Eggplant.
UpRooted With Sarah Sharratt
Host Sarah Sharratt is invited by her local mayor to accompany him on a seasonal pigeon hunt; a tradition that dates back hundreds of years in the region. The hunters inpire Sarah to throw a dinner party featuring stuffed pigeon on roasted fennel and pommes dauphinoise (potato gratin). For dessert Sarah makes an apple tresse with armagnac, another traditional ingredient she sources from a famous local producer.
Bake With Anna Olson
Have a good repertoire of icings and glazes add flair and panache your cakes and cookies. Here we get a handle on the major styles and some delicious recipes where they are used.
Jamie's Easy Meals for Every Day
Taking the nation’s favorite takeaway, fish and chips, Jamie gives it a homemade makeover that’s healthier and super tasty. Plus, he takes two of our favorite ingredients, sausage and mash, and creates a pie like you’ve never seen before.
Jamie's Easy Meals for Every Day
Jamie rustles up a family-friendly version of a delicious butter chicken that even his little ones give the thumbs up to and shows a super-simple salmon en croute that’s so easy it will become a real midweek winner.
Come Dine with Me
Today’s Come Dine With Me: The Professionals is in the North East and kicking off the competition is Darlington based Indian and Bangladeshi restaurant, Babul’s, owned by brothers Zak and Shuhel, who are confident their modern twist on traditional Indian cooking will win over their fellow professionals
Cook Like An Italian
We return for Series Two with Silvia’s kitchen nearing the end of a renovation with Silvia cooking up a memorable lunch for the tradies and then christening the kitchen by cooking her beloved Nona’s Ragu.
The Chocolate Queen
On today's episode Kirsten reveals the secret to making her spicy iced chocolate drink and the perfect garnish to elevate it. Also on the menu is sticky white chocolate nougat infused with pineapple, followed by a chocolate and caramelised pastry stack that's deliciously rich and crispy.
Sugar Showdown
Kid bakers from San Antonio, Texas, Baltimore, Maryland and Charlotte, North Carolina compete in a speedy elimination round with Fudge as the mystery ingredient. The last two standing compete for $10,000 in a Chocolate Factory-themed Cake Showdown.With judges Elizabeth Chambers, Duff Goldman and Elise Strachan
Sugar Showdown
Bakers from , and compete in a speedy elimination round with Cranberries as the mystery ingredient. The last two standing compete for $10,000 in a Harvest-themed Donut Showdown. With judges Harry Eastwood, Zane Capalansky and Yolanda Gempp
UpRooted With Sarah Sharratt
It's truffle season and everyone in the Périgord Noir region of France has gone truffle crazy. Host Sarah Sharratt is excited to get her hands on one of these much prized fungi to see what the fuss is all about. Sarah prepares a truffle packed dinner featuring truffled brie, champagne risotto with black truffles, barbecued beef with a traditional truffle sauce and chocolate truffles.
Jamie's Quick & Easy Food
Jamie shares four mouthwatering recipes, kicking things off by cooking up pan-seared lamb, a beautiful cheat’s roast dinner that’s ready in next to no time, and his Pear and Gorgonzola Farfalle – a delicious, sophisticated pasta treat.
Zumbo's Just Desserts
This is the last chance to win a place in the Grand Final. Our two remaining contestants must create a dessert reflective of a fresh, beautiful, dewy garden.