Worthy of a few good chuckles for sure. Only on the Hallmark Channel does the beautiful, but forlorn, ice skating star win the heart of the handsome widower "Grinch King" with a sewing machine. She helps him regain the spirit of Christmas by sewing Christmas stockings for the palace staff I grabbed my phone to capture this unique scene today about 5pm during the movie "Christmas at the Palace.
They do fall in love. He becomes the "Christmas King" and they both skate happily ever after in the grand finale. Fascinating view of quilting through the eyes of travel bloggers from Hong Kong. I didn't understand a word but could feel his genuine enthusiasm about sharing his trip with his followers back home in Hong Kong and Taiwan.
Truly a unique experience seeing our homegrown Lancaster County craft through the eyes of tourists from the other side of the globe. The theme is "In the Garden" but this pattern would look stunning in red, green, and white with crystal bead centers done up for the Christmas season. Get the free pattern download and all the details here: A great pattern from everybody's favorite Buttermilk Basin is in the spotlight today along with two others and is available for free download. Get it and all the details here: Looking for a Specific Shop? Use the Shop Finder Tool to look at any area and find where you want to go!
Sorry, but your browser does not support frames. Pennsylvania Row By Row Experience 4 days ago. Pennsylvania Row By Row Experience 1 week ago. Pennsylvania Row By Row Experience 2 weeks ago. Hope they show again so I can watch. Guy's in the kitchen at his family cafe, The Depot in North Bondi. He puts together an experimental dish with cauliflower and beetroot hummus that's destined for the specials board. The commercial kitchen allows Guy to do what he loves the most: Guy puts together an experimental dish with cauliflower and beetroot hummus that is destined for the specials board.
Guy hosts a bunch of mates for the perfect steak with a special chimichurri salsa. This week Ben travels to the Southern Highlands - a treasure trove of attractions, like award-winning restaurants and wineries, magnificent gardens, rare antiques and amazing natural features. This week Ben travels to the Southern Highlands - a treasure trove of attractions, like award-winning restaurants and wineries, magnificent gardens, rare antiques, authentic heritage and amazing natural features.
Perfectly situated midway between Sydney and Canberra and just under an hour from the scenic South Coast and Illawarra regions, Southern Highlands is probably the most accessible day and short-break destination in NSW. A meal fit for a King! Adrian shows us how to make a succulent Crown Roast Lamb sure to have the whole family standing at attention. In this new world of climate change, Australian Native Foods are being seen as foods of the future because they've evolved over thousands of years to suit Australian soils and climate.
Although early settlers cooked native foods like kangaroo, swan, possum, fruits and berries, once farming was established they reverted to more traditional fare. Fast forward to the s and native foods are rediscovered along with their unique flavours. The people of Cornwall are proud of the fact that they do things differently, and the Christmas celebrations in this beautiful part of England have their own unique flavours and sounds.
Home for a while from his world-wide travel adventures, Rick Stein has a chance to enjoy Christmas in his beloved adopted county, where he joins in the ancient festival of Wassailing and cooks his own goose. Fifty years ago, Australia was gastronomically a very bleak part of the world. In the early s, dining out for Maggie's family often meant a meal at the local Chinese restaurant. The final showdown is a Paella battle. Can a home cook beat a professional chef? Can the passion of a home cook beat a professional chef?
Jamie cooks roast chicken and roast veg for the builders renovating his flat. Jamie's new kitchen is finally done, but the gas isn't working. So while his good friend Andy takes care of that, Jamie whips up some great cold dishes. Rachel Khoo puts her twist on the classic French cassoulet by transforming it into a soup, and bakes a sumptuous yet unusual cake made from pistachio and goat's cheese.
Rachel takes a trip to an award-winning Parisian cheese shop and makes a daybreak visit to Rungis - the world's largest wholesale food market - to produce steak tartare for a group of demanding French butchers. Rachel rustles up sticky chicken, coated with a delicate lavender and lemon glaze.
She also displays her patisserie skills with a batch of zesty grapefruit and pepper meringue tartlets. In the style of a true Parisian, Rachel take a trip to the French seaside town of Trouville, where a local fisherman treats her to succulent scallops in a creamy mustard mayonnaise. Poh and Sarah finally have their own shop at Adelaide Central Market. Preoccupied, she forgets to harvest her cabbage and they've bolted, resulting in a unique kimchi.
That day has finally arrived, and their dream is about to be realised. She and Jono head home to start building their magical place. Opening day is fast approaching, so Jono and the lads rush to fit out the Central Market cafe, while Poh creates two brilliant new recipes.
Jono and the lads are rushing to fit out their Central Market cafe. Poh joins Andre on a food adventure. Their mission is to source some of South Australia's finest produce that can be utilised on the cafe menu. Back home, Poh creates two brilliant new recipes: With opening day fast approaching, Sara joins Poh and Jono to decorate the cafe.
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As an act of motherly support, Christina pops in with a healthy feast of a Yeow family staple: Social media is in a frenzy over the most outrageous ice cream creations. Black Tap's whimsical and over-the-top shakes, like the cotton candy shake, create an explosion of sweet goodness. Blending tradition into the mix, Ample Hills Creamery uses old school techniques to create playful flavours like the popular cream cheese vanilla bean ice cream infused with homemade buttercake. Anthony Bourdain has a fondness for China. He's back, and this time in Shanghai, an exploding economic superpower - where buildings go up as old ones go under.
He's back, and this time in Shanghai, an exploding economic superpower - where buildings go up as old ones go under, where the history gives way to what appears to be a future capital of the world. Neil Perry guides Poh through his recipe for Taro Crusted Duck with Mandarin Sauce he demonstrates that complicated recipes don't have to be intimidating. Neil Perry is fast becoming a regular in Poh's Kitchen and there are no prizes for guessing why: Poh and Neil love cooking together and Poh's always eager to grab tips from one of Australia's best chefs.
As Neil guides Poh through his recipe for Taro Crusted Duck with Mandarin Sauce he demonstrates that complicated recipes don't have to be intimidating if you break them down into simple steps. Cooking maestro Heston Blumenthal creates his ultimate feast for Christmas using majestic dishes from history to create his menu. Heston is bored with the usual Christmas fare, so he's going to completely reinvent it to include edible dormouse, venison and tasty snow. In the season finale, Poh and chef Emmanuel Mollois get caught up in the Christmas spirit when they prepare two delicious Yuletide desserts.
As an alternative to the heavy Christmas pudding, Poh bakes a Yuletide chiffon cake, while Emmanuel, crazy about chocolate, makes a traditional French Christmas log. Ben and Curtis are introduced to the wonders of Aboriginal culture when they visit Kakadu National Park. Curtis cooks barramundi fillet in foil with Asian herbs. The boys are taken on a tour of the nearby river, where they explore rock paintings and hunt for magpie geese, with the locals showing them how it's done. Nerves are high when they go fishing for barramundi on a crocodile infested billabong.
Under the watchful eye of the crocs, the boys cook up their catch. Curtis cooks his barramundi fillet in foil with Asian herbs while Ben poaches the barramundi fillets and serves them with crispy Vietnamese pancakes. Ben visits the community organisation, Produce to the People, to check out their amazing produce. Guy Turland's at the beach preparing a delicious breakfast dish known as Shakshuka for the famous Bondi Lifeguards.
As the sun rises Guy is already down at the beach preparing a delicious breakfast dish, known as Shakshuka, for the famous Bondi Lifeguards. Later, Guy is back in the kitchen to show us how to take the stress out of cooking for groups with his lamb and haloumi meatballs; then the family swing by for his simple seafood broil.
This week Ben visits the Limestone Coast in south-east South Australia, an idyllic combination of beautiful beaches, stunning coastline, and irresistible food and wine. Like a giant smorgasbord, a trip to the Limestone Coast region quickly becomes a gastronomic adventure of discovery, with its famous southern rock lobster and succulent seafood harvested in the clear, cold waters of the Southern Ocean.
Further inland, lush farming lands produce arguably some of the country's best meat and game. Adrian dishes up a succulent roast duck cooked in classic Tunisian spices, served on a bed of nutty rice. A feast to share with friends and family, or in Adrian's case, enjoy all by yourself.
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Dust off your flares and fondue set and get set to revive some classic dishes from the 70s as Maggie and Simon celebrate the dawning of Modern Australian food. In the second part of his Christmas special in Cornwall, Rick Stein and his chefs use local ingredients to create a Christmas banquet for all his Cornish friends, including the famous comedian Jethro.
In the second part of his Christmas special in Cornwall, Rick Stein and his chefs use local ingredients to create a Christmas banquet for all his Cornish friends, including the famous comedian Jethro - an old friend who, when they were younger, was a serious adversary on the rugby pitch. With Cornish Christmas music and the occasional glass of Cornish beers and ciders, this is a festive feast guaranteed to get viewers in the best seasonal spirits.
Maggie ventures bravely into Simon's world of South East Asian cuisine. The Vietnamese dishes Maggie and Simon produce, from soups to crispy fried quail, are clean and fresh. The Vietnamese dishes Maggie and Simon produce, from soups to crispy fried quail, are clean and fresh and defined by a delicate balance of sweet, salt, acid, and sour flavours. Inside the kitchen of Spanish restaurant Bar Lourinha, Maeve O'Meara and the chefs' line delve into delicious new dishes, including their house chorizo, prawn croquette, clams, and tora de queso. Jamie Oliver prepares another meal for his mates.
Here, he visits fellow chef Richard Corrigan in the kitchen of his London restaurant. Jamie meets a friend in Borough and cooks a spring frittata on a camping stove in the middle of the market. Mother and son restaurant owners, Maria and Efren Vasquez, of Culver City steakhouse Dear John's, are losing tons of money every month, and they believe negative online reviews are to blame. When Andrew Gruel and Anthony Dispensa bring them face-to-face with their online critics, they find that the problems run so much deeper - horrendously outdated food, a dreadful ambience, and a geriatric client base.
Can Andrew and Anthony help the owners fix these problems? Or will their business be six feet under? Nigella Lawson cooks up breakfast all hours from her everyday boiled egg favourite to dishes that will wow brunch guests like raspberry and oatmeal swirls. Nigella is making a fabulous crunchy chocolate peanut granola and cheese cakelets with strawberry sauce for a leisurely breakfast with the kids.
Nigella Lawson shares her all-time favourite hall of fame chocolate recipes - beginning with an unbelievably delicious and simple old-fashioned chocolate cake. Nigella Lawson shares her all-time favourite hall of fame chocolate recipes. From the unbelievably delicious and simple old-fashioned chocolate cake with a thick frosting, through a chocolate cheesecake, chocolate caramel crispy cakes, chewy triple chocolate brownies to the perfect nightcap, rum laced hot chocolate. Michael uncovers the most crave-worthy, top-secret dishes that never even appear on a menu.
His first discovery is a hot little biscuit that's making a big statement. His next find is a bite-sized pillow of goodness - a pizza muffin specially crafted at a Portland's Sizzle Pie that serves over 50 varieties of pizza. Next, Michael heads to NYC for Pig and Khao's off the menu sensation, the 9-spice southern curry fried chicken wings that have a massive following on social media.
Hong Kong is a wonderland of colors, lights, and speed. A marriage of modern and traditional. It is also a mecca of food in Asia, and Tony arrives in Hong Kong. It is also a mecca of food in Asia, and Tony arrives in Hong Kong, ready to take the plunge into all things edible. Poh is exploring sweet and savoury from two very different perspectives and she's invited French chef Emmanuel Mollois to join her to add some twists to the souffle.
Luke visits the floating villages of Chau Doc and Cai Be to cook some intriguing local dishes. He starts his journey on the Hue River where he cooks a caramelised basa fish dish. He starts his journey on the Hue River where he cooks a caramelised basa fish dish atop a floating fish farm. Luke then heads onto land to see, first hand, how the famous Chau Doc roast pork is done. After checking out the dragon boat races, he cooks his mum's roast pork dish before heading deeper into the Mekong Delta, to Cai Be. In country Victoria, Andy and Ben visit local egg producer Real Eggs, to quad bike across the farm and gather some eggs with owner Paul Righetti as they hear about the 'open range' philosophy.
Ben heads back to Tassie, and Andy continues into Warragul, where he decides it'd be a good idea to setup his own breakfast stall at the local Farmers Market and use eggs and tortillas he's gathered along the journey. Andy drops in to visit his friends at Four Pillars Gin distillery in Healesville, and assists the boys in their daily emptying of the stills. Andy's back in his neighbourhood of Bondi, Sydney. Andy is back in his neighbourhood of Bondi, Sydney, taking a brief break at the halfway point of his trip. Afterwards, Andy spends the afternoon in his restaurant cooking a roasted cauliflower salad and a BBQ chicken dish, focussed on their 2 most important pieces of hardware - the wood fire oven, and the Argentinian grill.
Maggie gets her hand on the first of the new season's asparagus to make Asparagus with Soft Boiled Egg. She proves you don't need fancy implements to prepare asparagus. Longer days and a more generous serving of sun; spring has arrived, and it's the perfect time to get into fresh vegies. Maggie and Simon love spring vegies. Maggie and Simon love spring vegies and this week they demonstrate that you can have a delicious and filling meal without meat.
Maggie and Simon set out to prove that some frozen produce not only has its merits but in some cases, has its advantages. And take out that packet of frozen peas, as Maggie shows us how to make a wonderful Frozen Pea Soup. Justine has landed in Japan and rides down on the shinkansen to Shizuoka - the home Mt Fuji. Join her as she heads into the mountains to make soba noodles. Justine gets her gumboots on for a trip to the Wasabi farm and tries her luck at the Shizuoka fish markets. Nigella Lawson lovingly recreates the flavours of her childhood, using recipes handed down to her from her mother and grandmother, including Italian sausages with lentils.
Nigella Lawson lovingly recreates the flavours of her childhood, using recipes handed down to her from her mother and grandmother, including Italian sausages with lentils, bread and butter pudding and a revival of Liptauer cheese spread. Nigella Lawson turns her hand to slow-cook recipes that take little preparation, ideal for anyone wanting to rustle up a weekend dinner party. Tempting treats on offer include hour aromatic pork, warm shredded lamb salad with mint and sticky toffee pudding.
Dinner Date is the show where people hope to find true love through their love of good food. One lucky person gets the chance to find romance as they enjoy three very special meals. One lucky person gets the chance to find romance as they enjoy three very special meals, cooked for them by three very special blind dates. Adam visits the world's most northern fine dining restaurant, visits s wooden barracks adorned with mining and hunting memorabilia, and visits the Global Seed Vault.
Adam is north in the remote Arctic Svalbard archipelago at the world's most northern fine dining restaurant, Huset. He meets Jason Roberts, an Australian that's lived in Svalbard for 20 years. Adam visits s Moelven wooden barracks adorned with mining and hunting memorabilia. Kept in Arctic conditions, the vault stores a backup copy of the world's agricultural seeds, kept away and safe from man-made or natural disasters and its aim to protect the world's food resources. Adam Liaw is taking food lovers on a journey of culinary discovery through Japan.
First stop - Hokkaido - known by Australians for its snow, but to the Japanese it is a gourmet paradise. Adam heads to Hokkaido, known by Australians for its snow, but to the Japanese it is a gourmet paradise known for extraordinary cold-water seafood and dairy farming. Hokkaido may be remote, but the northern island has more than 60 Michelin-starred restaurants and the food culture here is as strong as anywhere in the world. Tahiti evokes imagery of paradise, but there's more to Tahiti than meets the eye.
Tony arrives in French Polynesia to seek out its lesser-known attributes. Tony arrives in French Polynesia to seek out its lesser-known attributes: Bangkok is filled with different street food vendors on every corner. Luke stumbles across hidden stalls and learns how to cook Thai Coconut Pudding.
Luke stumbles across hidden stalls and characters like Miaw, who teaches him how to cook a traditional Thai sweet dessert, Thai Coconut Pudding. Locals queue for the beset Thai Red Pork in town; and Luke meets his friend Ged at a local floating market where she buys a variety of locally bought seafood for him to taste. Walking down one of the oldest streets in Bangkok, Luke's lured to a tasty satay stall by the aromas from the charcoal grills. Tasting Australia' is one of the largest food festivals in Australia and is held annually in Poh's home state South Australia. This year Poh enjoys the privilege of being part of the festival and takes the opportunity to borrow one of its main attractions, Italian food legend, Antonio Carluccio.
In the kitchen Antonio demonstrates quintessential Italian peasant cuisine. Nigella loves Christmas and for her a party is the perfect way to celebrate. This year, she kicks off festivities with a glittering buffet party in Nigellissima - an Italian inspired Christmas. Armed with recipe and party ideas for her festive feast, Nigella returns to create a tasty Christmas buffet menu for her guests. Jamie gets into the Christmas spirit by preparing a hamper of home-made edible presents for everyone, including salt preserved lemons and a 'pukka' marinated feta cheese.
Jamie Oliver always wanted two Christmas Days. This year, his wish comes true. With sister Anna and her husband Paul going away for the festive period, his parents decide to have Christmas dinner early with the whole family, and Jamie has offered to do the cooking.
Before he and girlfriend Jules set off for their home in Essex, Jamie gets into the Christmas spirit by preparing a hamper of home-made edible presents for everyone, including salted preserved lemons and a "pukka" marinated feta cheese. Then, with a helping hand from Mum, Jamie delivers a delicious alternative to the traditional Christmas dinner, including roasted poussin wrapped in streaky bacon with a potato and sage stuffing, accompanied by baked Jerusalem artichokes with breadcrumbs, lemon and thyme.
Gordon teaches us his favourite recipes for cracking the festive holidays: So if you want stress-free, easy and absolutely incredible food over the Christmas holidays, Gordon is on hand to help. Christmas is fast approaching, but for some of us that brings the annual stress of working out how to feed a big group.
Poh Ling Yeow loves to cook and it's time for her to take on Christmas food. Her early years were spent in a country that doesn't celebrate Christmas. Although she moved to Australia with her family when she was nine years old and there have been many Christmas days since then, her family has no Christmas food traditions. Andy and his mate and business partner Mark LaBrooy hit the road again. This time they are in Parramatta to visit the famous Knafeh Bearded Bakers. Andy then continues his drive over to Port Stephens to visit his family home, do some fishing with his Dad and cook the family famous Beer Battered Flathead fish and chips on his coal BBQ from the beach on Broughton Island.
Then he's off over the border into Queensland. Then at Three Blue Ducks on the farm in Byron Bay, he cooks a couple of dishes using local ingredients: After a quick stop cooking Sicilian omelettes at the New Brighton Markets with Rob Costanzo of the Nomadic Kitchen and a visit to the Salumi Brothers in Billinudgel, he's off over the border into Queensland as the journey continues. Chefs love working with colour and contrast, but Maggie and Simon love a challenge so this week they're going blonde.
White asparagus, light coloured meats, garlic, white chocolate, and coconut. When 'offal' is mentioned most of us think of the internal organs of animals, but the word also refers to anything that is considered worthless or thrown away. It's the middle of spring and the sunshine and longer days are a great excuse for people to get together and enjoy good company and good food. Do you know your Semillon from your Chenin Blanc? Jeremy Oliver introduces you to all the varieties of wine, and what makes each one so different and delicious.
The Three Blue Ducks empire has expanded to a seasonal restaurant the boys operate at the snow fields of Falls Creek in Victoria's alpine region. When we think of the BBQ, we immediately think of cooking outdoors and of naked flames and smoking grills. In this episode, Darren explores the gentle art of teppanyaki.
In this episode, Darren explores the gentle art of teppanyaki and shows us how cooking on the right kids of coal and flame can be great for an indoor get together as well. Rick Stein arrives in the royal state of Rajasthan, the land of the kings. The majority of Rajasthanis are serious meat eaters with dishes like Junglee Maas. The majority of Rajasthanis are serious meat eaters with dishes like Junglee Maas, a perfect combination of meat, chillies, and spices.
Here, the locals tend to enjoy a diet of wild herbs, rice and dried pulses. Rick joins local nobility as they host a gathering in their home village and attains an audience with the Dalai Lama. He cooks a Biryani fit for a Rajput banquet and Rajma, a traditional bean dish from Himachal.
The fresh and healthy world of Vietnamese food contains dishes that are both balanced in flavour and good for the body and the soul. Maeve joins her friend Peter Nguyen, engineer and food expert to learn which fish sauce is best used for cooking and which one for salads and why it's similar to olive oil in its purity and health benefits. Peter also explains how to choose the right rice paper and where to find coconut juice.
Tony gets a call from his old friend and nemesis Michael Ruhlman who convinces him to visit Cleveland, Ohio. Despite his initial cynicism, Tony admits to liking the city. Despite his initial cynicism, Tony admits to liking the city, particularly for its tone to which he closely relates. Some of your favourite moments so far from Luke Nguyen's culinary and cultural journey through the UK. Gordon is in holiday mode!
With the help of his kids he teaches us his favourite hot and spicy recipes that are perfect for the festive break. His easy to make and great to share home recipes include gorgeous spicy Mexican eggs to give you a lovely fiery kick-start in the morning, big bowls of steaming hot noodle soup for lunch, and aromatic whole crispy roast duck and wonderfully spiced banana tarte tatin for dinner. Nigella Lawson prepares her favourite recipes for the festive period, and reveals a few of her own culinary secrets to ensure a delicious Christmas feast with minimum fuss.
She makes the most of traditional recipes, and comes up with a selection of original dishes to help get rid of the leftovers in the tastiest possible fashion. While he's in the Big Apple, Jamie takes in the sights and tastes of the city, playing basketball with a crowd of New York mates, then treating them all to a DIY dinner back at a friend's appartment featuring roll-your-own sushi and top-your-own pizzetta.
And Jamie's early Christmas feast is, of course, a twist on the traditional: Destination Flavour Christmas brings together the extraordinary talents of the SBS Food chefs to create a rich celebration feast that truly reflects Australia's cultural - and culinary - diversity. Destination Flavour Christmas brings together the extraordinary talents of the SBS Food chefs to create a rich celebration feast that truly reflects Australia's cultural diversity.
In this one-hour special television event, Destination Flavour presenter Adam Liaw draws on Asian traditions and childhood Christmas memories to create a mouth-watering spread for family and friends. As he prepares for the celebrations, the SBS Food stars share their Christmas stories and recipes from kitchens around Australia and the world. At Christmas time, Maggie loves to get as much food preparation as possible out of the way before Christmas day. This year she's managed to enlist the help of her five grandchildren. This year she's managed to enlist the help of her five grandchildren to make a favourite mince tart.
It's party time, and jamie and his friends plan the ultimate Christmas party. Jamie's looking after the party food of course, which means no dinky little canapes at this spectacular celebration. It's party time, and Jamie and his friends plan the ultimate Christmas party. Jamie's looking after the party food of course, and kicks off the day with the Naked Chef version of a fry up for his mates.
It sets them up for the day - a booze cruise to Calais by ferry to get stocked up for the big event. With the Naked Chef doing the party catering, there's no dinky little canapes. Jamie makes hassle free party food that's really substantial, and it can easily be eaten with one hand.
As Jamie cooks, Jules and their mates sort out the room, transforming it into a spectacular Christmas venue. Guy Turland teaches us a few recipes that prove eating responsibly isn't about limiting your options, and forgoing flavour. Guy meets up with Tim from charity 'Take 3 for the Sea' to talk plastic and ocean health.
Kangaroo Island is a pristine wilderness, a place that has offered protection to substantial populations of native Australian animals, a place of beauty and a place of escape. Sea lions basking on white beaches, koalas dozing in lofty eucalypts, pelicans soaring over shimmering lagoons: Kangaroo Island is a pristine wilderness; a place that has offered protection to substantial populations of native Australian animals, a place of beauty and a place of escape. Double trouble, Adrian combines two of his favourite proteins in an indulgent Canadian dish, Bacon wrapped duck breasts Tournedos.
Maggie cooks Neenish Tarts and explains how this quirky tart that originated in New South Wales got its name.
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Simon continues the theme and cooks a flourless cake using almond meal and wattleseed. Maggie gives us a snapshot on the world of food photography, one which is often veiled in trickery, sprays, glues and gels, all used to artificially enhance the look of a dish. Maggies approach is a bit different, self trained, she likes to keep her style simple and natural, letting the food speak for itself and the skills of the photographer really shine through. Having returned from filming his odyssey all around the Far East, Rick Stein was inspired to come up with the answer to one of the biggest cooking dilemmas facing us all at Christmas time.
Having returned from filming his odyssey all around the Far East, Rick Stein was inspired to come up with the answer to that big cooking dilemma facing us all at Christmas time - what to do with that cold turkey? Watch apprentice chef Tara from French restaurant Montrachet go up against four passionate home cooks. Jamie and Italian cooking legend Gennaro Contaldo create some delicious Italian dishes like fish linguine, ricotta, pecorino, and parmesan ravioli. From the sophisticated to the simple, noodle dishes vary in every province and part of the country.
But no matter where they come from, Thai noodles all share a common street heritage. From the sophisticated to the simple, noodle dishes are different in every province and in every part of the country. But no matter where they come from, Thai noodles all share a common street food heritage. Chef David Thompson explores the unique history of noodle culture as he takes us to some of his favourite noodle stalls.
Fast and cheap, yes, but timeless, and always delicious. David Thompson takes us on this culinary tour of a hectic and bustling lunchtime, teaching us two dishes which are regular lunch favourites in Bangkok. Lunch is a pressing, congested affair in Bangkok when hungry workers pour onto the streets in search of quenching their appetite. Street food, though fast, is not yet industrialised and is artisanal in its origin.
An array of food is served from curries, noodles, spicy salads and soups. David Thompson takes us on this culinary tour of a hectic and bustling lunchtime. Donna reveals how to make a deliciously juicy rump steak, along with a flavoursome Thai green curry paste that really packs a punch, and the most perfectly light sponge cake.
Donna demonstrates just how easy it is to make perfectly sticky and saucy pork ribs, together with a tantalising Asian-style poached chicken, and the recipe for the ultimate chocolate fudge cake. Passionate food writer Rachel Khoo uncovers Melbourne and the wider state of Victoria's culinary wonders for the world to see. Michael is on a mission to find the spiciest bites from the hottest restaurants across the country. His first stop is a hip Los Angeles restaurant which puts a fresh spin on traditional Indian food.
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His first stop is a hip Los Angeles restaurant which puts a fresh spin on traditional Indian food with its spicy dishes and uber fiery 5-pepper hot sauce. Next, he kicks it up a notch with a Nashville specialty, hot chicken, with intense flavour and double the heat. This scorching frankfurter boasts four levels of spice that set taste buds ablaze.
Although Tony once considered Sao Paolo an 'ugly' city, he has since changed his mind thanks to his 'Paolista' friends. Moreover, the mix of backgrounds and ethnicities prove the city to be a culturally rich stew of the rich, the poor, the young and old. Acclaimed chef Peter Kuruvita revisits his culinary adventures across the Pacific in search of the perfect blend of flavours for an Australian Christmas feast, which he creates at his family home. Acclaimed chef Peter Kuruvita revisits his culinary adventures across the Pacific in search of the perfect blend of flavours for an Australian Christmas feast, which he creates at his idyllic family home on the Sunshine Coast.
In this one-hour special television event, Peter embraces the spirit of summer as he guides us through stunning reefs in the Philippines, ancient fishing practices of the Cook Islands, the pristine lagoons of Aitutaki and the fascinating culture of Indonesia. Then back in his beautiful home on the Sunshine Coast, Peter happily prepares a unique and new kind of Christmas lunch with his family.
Ben and Curtis join former Chicago Bulls basketballer Luke Longley for a whirlwind tour of the area and all the local delights. Only a short trip from Fremantle Harbour, Rottnest Island is a holiday paradise for locals to visit. With wicked surf spots and fabulous food, Rottnest Island first inspired Ben to pursue a career in cuisine. Joining the boys on this trip down memory lane is Fremantle local, former Chicago Bulls basketballer Luke Longley. With Luke as their guide, the boys are in for a whirlwind tour of the area and all the local delights.
For dinner, Ben cooks octopus salad with tomato, lime and chili, while Curtis prepares lobster with free range chicken and sardine sandwiches. After kicking off with a few of Guy's go-to homemade teas, elixirs and infusions, it's off to the Bondi to Bronte coastal walk to talk wellness with nutritionist and author Lola Berry. Healthy balance is at the top of the list for chef Guy Turland.
After kicking off with a few of Guy's go-to homemade teas, elixirs and infusions it's off to the Bondi to Bronte coastal walk to talk wellness with nutritionist, author and mate Lola Berry. The two setup and cook a well earned Quinoa porridge. Finally, Guy proves healthy choices are not about missing out as he creates his beautiful homemade popsicles. Donal meets nonna Lina in Capena where he cooks up a feast with freshly picked produce to win Nonnas approval. Donal meets Nonna Lina in Capena, a small town surrounded by rolling hills and grazing sheep located north of Rome.
He meets an eccentric butcher in search of a free range chicken and gets loaded with courgettes by a generous farmer before cooking freshly picked produce with Nonna to win her seal of approval. Malaysian cooking is a cuisine that melds Chinese, Indian and traditional Malay flavours. Adrian pays homage to his time spent there as a child preparing mouth-watering Beef Rendang.
The s are making a comeback as Simon and Maggie celebrate the time when Aussie food came of age and the work of three very special cooks - Gay Bilson, Tony Bilson, and Janni Kyritsis. Maggie and Simon entice us outdoors into the late autumn sun to enjoy Greek inspired Barbequed goat, souvlaki, and baby octopus. Greek desserts are also on the menu. Greek desserts are also on the menu so be prepared for some syrupy, sweet lusciousness.
Watch station chef Tom from French restaurant Montrachet go up against three passionate home cooks. Jamie and New Zealand chef Peter Gordon cook the fusion style - blending flavours and ingredients from many countries. Jamie's friend Santo shows him how to cook a Brazilian dish, and they prepare a drink called Caipirinha. Heston cooks a British chocolate feast and brings all of the nation's chocolate history together into one supersized chocolate bar inspired by Mint Aero, Mini Eggs, Flake, Caramel and Twix.
Heston cooks a feast of British chocolate, aiming to bring all of the nation's rich history of chocolate making together in one supersized chocolate bar inspired by Mint Aero, Mini Eggs, Flake, Milky Way, Twix and Caramel. Heston looks back at the earliest chocolate bar, Rowntree's Victorian Oxcholate chocolate and beef extract bar, and makes a 'Moos bar', which is a combination of beef nougat, shortbread biscuit and beef and Guinness caramel. He also makes a Black Forest gateau hot chocolate and a chilli gin and chocolate water cocktail.
And if that wasn't already enough, there's a unique range of chocolates in a beautiful edible box. Ian has invited her to his backyard, the wonderful mecca of the Margaret River region. She certainly mixes it up with the local Alpacas and proves a dab hand at catching freshwater marron. On Ian's verandah, with his vineyard as a backdrop, they cook up wonderful local produce including the marron, pink grapefruit from the garden, farmed rabbit, and zucchinis from the local primary school. Michael is letting the secret out on exclusive, hidden restaurants like Dinnertable in NYC.
Tucked away with a discreet entrance, this intimate restaurant serves a creamy and crispy lasagna bolo. Tucked away with a discreet entrance, this intimate restaurant serves a creamy and crispy lasagna bolo not soon forgotten. One of the best-kept secrets in Portland, Basque Supper Club requires a password for entry and offers an exquisite 6-course menu, capped with a melt-on-your-plate white chocolate, passion fruit flan dessert.
Patagonia, Argentina lies at the lower tip of South America. Amid a white abyss of ice caps and glaciers, Tony has arrived at 'the end of the world', but chooses to begin his journey elsewhere. Amid a white abyss of ice caps and glaciers, Tony has arrived at 'the end of the world', but chooses to begin his journey in colourful Buenos Aires. Poh continues her Malaysian adventure, heading south from Kuala Lumpur to the historic port of Melaka.
Once a vibrant maritime trading centre at the heart of the international spice trade, this UNESCO listed heritage site boasts a rich historical and culinary history. The Babas and Nonyas are descendants of Chinese settlers who arrived in Melaka around years ago and intermarried with the local Malay people. The interweaving of these two cultures has given them a unique and increasingly popular cuisine, commonly known as 'Nonya'.
Heston Blumenthal teams up with science and psychology experts to try and develop a meal that will affect how people in a relationship feel about each other. Is there a recipe for romance? Valentine's Day, is the most loved-up day of the year, and 16 million couples celebrate it with a romantic meal in the UK. Each year in the build-up to the big day, experimental chef Heston Blumenthal is asked whether he thinks there is a recipe for romance.
Heston joins forces with a team of expert from the worlds of science and psychology to try and develop a meal that will affect how people in a relationship feel about each other. Is there really a connection between food and romance? We're in Naples, the birth place of pizza. Frank Pinello learns about the rich history of Neapolitan pizza by meeting with the best pizzaiolos and producers in the region. Rome is experiencing a golden age of pizza.
Dan Churchill and Hayden Quin share a love of cooking, surfing fresh food, travel and adventure. Dan Churchill and Hayden Quin are good mates. They share a love of cooking, surfing, fresh food, travel and adventure. Ben prepares an old favourite with an addition of some Huon Hot Smoked Salmon. Guy loves to roll out his crowd pleaser recipes but these crowd pleasers might not be what you'd expect.
From baked doughnuts to Jerk marinated chicken drumsticks, these are a guaranteed home run. Guy loves to roll out his crowd pleaser recipes but these crowd pleasers might not be what you would expect. From Baked doughnuts to Jerk marinated chicken drumsticks, these crowd pleasers are a guaranteed home run. We chat with Eugene about his photography, and his love of Bondi. Donal is in Casteldilago in central Italy. He tries his hand at fishing with local fisherman, Paolo, and cooks the catch with the pro, Nonna Anna. Meaning 'castle on a lake', this valley was once a lake and now drained for farmland.
He tries his hand at fishing perch with local fisherman, Paolo, and cooks up his catch with the pro, Nonna Anna. Taking his doctor's advice to eat more veggies, Adrian makes a classic Cornish Pasty filled with beef, bacon and some rabbit food for good luck. Adrian then shows a great way to use that left over roast meat from last night's dinner, serving up one of his most innovative recipes, gourmet duck crepes. Drawing on her multicultural heritage, Patty cooks up two exotic dishes of her own making.
Maggie and Simon are given the challenge of using "rations" - 10lbs meat, 10lbs flour, 2lbs sugar and a quarter lb each of tea and salt, plus a little rum - the allowance for a 19th century worker. Rick makes his way to the Greek island of Corfu, where he attends a family feast, visits restaurant kitchens all over the island, and learns to make authentic Greek dishes like pastitsio.
Rick departs Italy and makes his way to the Greek island of Corfu, where he attends a family feast. He visits kitchens in restaurants all over the island and learns how to make authentic Greek dishes such as a Greek peasant salad with good quality feta and olives; pastitsio a beef and macaroni pie with cinnamon, red wine and kefalo cheese and baked Greek omelette with wild greens and herbs horta , leeks and feta.
Our duo pay homage to the one of the young chefs making a name for himself in Australia today - Melbourne based chef Shannon Bennett. Our duo pay homage to the one of the young chefs making a name for himself in Australia today. With his restaurant named as one of the top fifty in the world, Melbourne based chef Shannon Bennett is pushing the boundaries of modern French Cuisine and fine dining.
Watch sous chef Jamie from French restaurant Montrachet compete against two passionate home cooks. Can a delicious home cooked meal beat the refinement of a restaurant dish? Two students from Jamie's restaurant, Fifteen, sample the new soup dishes that he's preparing. The dinner guest is Jamie's mate John, an Elvis impersonator. Jamie cooks up a Presley favourite: Shandong cuisine is regarded as one of the most influential schools of Chinese food culture. Adam visits the region's capital, Jinan, to sample a dish seen as a regional highlight.
Sweet and sour carp must be made using carp taken from the Yellow River where the fish are plump and tender, and deep-fried in such a way that it curls upward, as if it were jumping out of the water. Yotam visits Crete and explores its rich and complex culinary history. In the ancient capital of Heraklion, Yotam makes a variation of the Cretan meze dakos. In the ancient capital of Heraklion, he makes a variation of the Cretan meze dakos, a marriage of tomatoes, crumbled feta, olives, and oregano.
In the fishing port of Agios Nikolaos, he marries octopus marinaded in wine with tender baby squid, stuffed with tomatoes and okra. On a trip inland, Yotam uses feta for a cheesecake with a ripe cherry compote. He also prepares a feast of spit-roasted pork souvlaki, served with his twist on tzatziki. Adam is keen to explore different ethnic minorities within the province and see how their traditions have the shaped the region, and its food, into what is it today. Food Safari Water celebrates the sheer deliciousness of seafood on a big scale - the opulence of fish and seafood served as part of a feast in Malaysia and Singapore, China, Senegal, and Brazil.
Food Safari Water celebrates the sheer deliciousness of seafood on a big scale - the opulence of fish and seafood served as part of a feast in Malaysia and Singapore, China, Senegal, Brazil, and Lebanon. Kylie finds trendy shops and bars as well as traditional street food when she explores modern Shanghai. Kylie samples some of the delicacies Hong Kong residents are crazy about, and finds ideas for her own recipes. The food truck movement is sweeping the country and satisfying cravings on the fly.
Comida is at the forefront of this movement in Denver, serving a custom selection of tacos. Comida is at the forefront of this movement in Denver, serving a custom selection of tacos, such as its sought-after pork, smoked gouda and sweet potato taco. And last, mastering the art of fulfilling cravings, The Dump Truck delights foodies in Portland with its bacon cheeseburger dumpling, a mashup of culturally diverse comfort food.
Singapore is a country devoted to food. Located in the midst of a gastronomical crossroads, Singaporeans have adapted Chinese, Indian, Malaysian, and Indonesian cuisines into many different dishes. Located in the midst of a gastronomical crossroads, Singaporeans have adapted Chinese, Indian, Malaysian, and Indonesian cuisines into plentiful, cheap, but exquisite foods that can be found everywhere you look.
Luke continues his journey through the backstreets of Bangkok uncovering secret street food eats in a local neighbourhood searching for the best Tom Yum soup. Luke continues his journey through the backstreets of Bangkok uncovering secret street food eats in a local neighbourhood searching for the best Tom Yum soup in Bangkok. As Poh's Malaysian adventure continues, she heads north to the 'Pearl of the Orient', the island of Penang. A popular tourist destination, this tropical paradise has a diverse cultural background, which is clearly reflected in its reputation as the 'Food capital of Malaysia'.
As Poh discovers, Penang is a food lover's paradise and boasts some of the best and cheapest street fare in Asia, many Malaysians holiday here just to sample its unique cuisine. On nearly every street corner, you can see a mix of Malay, Chinese, Nonya and Indian influences, a feast for any culinary eye. Matty is mad for molluscs as he leads us through oysters rockefeller, clams in white wine sauce and mussels in tomato sauce.
Don't be selfish with that shellfish, dog! They help in the cattle yards, sort goats, 'Skurf' on a mud flat and cook on a campfire. Newly crowned Michelin star chef and possible Viking, Ragnar Erikkson guides chef Matty Matheson through an Icelandic winter wonderland of odd food, crazy buggy rides, and steamy hot springs.
Travelling to the US Guy shows us how this little Aussie cafe that could is changing the face of the food scene in LA. Travelling to the US Guy shows us how this little Aussie cafe that could is changing the face of the food scene in LA one smashed Avocado at a time. Guy heads to the Santa Monica Farmers Market for some in-season inspiration before cooking up a storm on the Santa Monica sand! Donal meets Nonna Sandra in Rieti, a town in central Italy. By chance, he meets a band practicing for a feast day and picks some saintly vegetables in a monastary with Brother Renzo.
This area has been the focus of pilgrimages for many centuries as it was once home to St. By chance, he meets a band practicing for a feast day and picks some saintly vegetables in a monastery with Brother Renzo. He spends the whole afternoon cooking up a storm to win Nonna Sandra's seal of approval. Adrian whips up a simple Filipino recipe that has delicious Spanish and Chinese influences. A taste of Manila. Neville Poelina will show us how to make two delicious dishes with duck and bush turkey - making the most out of his outdoor forty four gallon homemade bush oven.
Orange Duck and Bush Turkey Curry. Maggie and Simon both love cookbooks, so the show kicks off this week with Maggie showing off her impressive collection. Stephanie Alexander features as a cook who has influenced not only the way we dine but the way we think about food. Head Chef Shannon from French restaurant Montrachet goes up against this week's best home cook. This is the ultimate David vs Goliath battle. Jamie Oliver rustles up more tasty meals.
Here, he joins a friend on a river boat in Windsor where they prepare a lobster club sandwich and a dessert called Eton Mess. Rachel Khoo serves the lightest of desserts - iles flottantes - where delicately poached meringues drift on the creamiest vanilla custard. She samples exquisite Normandy oysters at a stall. She samples exquisite Normandy oysters at a stall offering five succulent varieties, then prepares gourmet garnishes with a Parisian chef.
Finally, Rachel visits one of Paris's finest street markets in search of the best possible vegetables. She is looking for succulent beetroot for her superb lentil and goat's cheese salad. Rachel Khoo plays the perfect hostess in her petite Paris kitchen for the final time. She serves a classic quiche lorraine with a rich creamy filling and melt-in-the-mouth pastry. Plus, she visits a Vietnamese restaurant to explore the latest Asian food trends that are finding fans in Paris.
It's opening day at the Central Market Cafe and the group is nervous and excited. The future of the cafe is unknown, but right now Poh is making new friends. It's opening day at the Central Market Cafe, and the group are apprehensive, nervous and excited.
The future of their cafe is unknown, but right now Poh is making new friends. Finally, back home, Jono and Poh join the Adelaide Bee Sanctuary and set up a hive in their edible garden. Poh is back as she perfects mushroom risotto, learns tea-blending techniques from a doyen and reveals her secret to roasting marshmallows. Catch up with Poh and her larger-than-life crew of fun-loving family and friends as they navigate life in the Adelaide suburbs with lots of laughs, an abundance of food and a few secret family recipes.
In this first episode, Poh and Jono convert an old claw bath into a mushroom garden. Once Poh perfects mushroom risotto, she drives to the Barossa Valley and learns tea-blending techniques from a doyen. Poh and Jono throw a party for their friends and neighbours, and Poh cooks the most delicious baked lamb before sharing her girl guide's answer to roasting marshmallows.
Michael is living the meat lovers dream, sampling the most mouth-watering meat dishes hand-crafted by the meat masters themselves. South Carolina is a state filled with culture, history, and delicious cuisine. It is also a state Anthony Bourdain has never visited before. He has decided it is time for a visit of a discovery of Southern hospitality. To find out more about breakfast traditions around the world Poh shares amazing meals with her Indian friend Ragini Dey and Moroccan restaurateur Mohamed Bartaouch.
Visiting Malaysia recently, Poh noticed that people eat all sorts of amazing and spicy things in the morning, and this has got her thinking: She also invites Emmanuel Mollois into the kitchen to demonstrate the French art of dipping bread into hot chocolate. Dan Churchill and Hayden Quinn wander through the cyclone-devastated town, through recovering beds of rocket, green papaya and black Sapote. They meet the local Tongan community.
Dan Churchill and Hayden Quinn wander through the cyclone-devastated town of Carnarvon in Western Australia, through recovering beds of rocket, green papaya and black Sapote. They come across the local Tongan community who are just beginning to roast a pig on a spit. Ben makes a fantastic Apple Berry Jam, while Joel explains the science involved.
Guy heads out along the shoreline to see what native edibles he can find growing around the neighbourhood. Diving around shallow rocks Guy cooks a simple yet gourmet sea urchin roe paste. In the final episode for the season, Guy heads out along the shoreline to see what native edibles he can find growing around the neighbourhood.
Diving around shallow rocks Guy cooks a simple yet gourmet Sea Urchin Roe paste. Guy prepares for a party by cooking a Grilled pork chop recipe from the book before the guests arrive. In the town of Graffignano on the Lazio Tuscany Boarder, Donal picks fresh herbs, olives and amazing vegetables with Nonna Pierina before picking up a sweet ingredient from a local beekeeper.
Overlooking fields, forests and rivers, this hilltop town has a history dating back to Etruscan times. Despite its sleepy, rustic appearance, everyone here is on the go, working the land. Donal picks fresh herbs, olives and incredible vegetables with Nonna Pierina in her neighbour Daniela's garden. After collecting a sweet ingredient from a local beekeeper, he spends the afternoon cooking with Nonna Pierina.
From the small village of Telve in Italy and into your kitchen, Adrian's making one of his childhood favourites. Denise Andrews Macale with the help of Mitch and Ali turn the humble bush turkey into a delicious stew using basic vegetables and Asian sauces to complement the gamey taste of this native bird. There are millions of bookcases around Australia that hold at least one Margaret Fulton cook book. In Mallorca, Rick eats the most succulent lamb ever tasted and interprets Mallorcan-style cooking with Chicken and sobrasada.
Muffins scones | Online book download website!
Then with Catalonia in mind, he cooks local food of salt cod fritters. From Corfu, Rick heads to the Spanish island of Mallorca, where he eats what he describes as the most succulent lamb he has ever tasted. He interprets Mallorcan-style cooking with his Chicken with sobrasada, a soft and spreadable Mallorcan sausage made with pork loin and fat, paprika, salt and cayenne pepper. With Catalonia in mind, he cooks the local food of salt cod fritters with allioli, a punchy garlic sauce.
Jamie makes Spanish style tapas dishes for a neighbour who plays in a ladies' football team. Maeve O'Meara takes us inside the kitchen of French restaurant Montrachet. Head Chef Shannon cooks up beautiful bread and a tasty pink lady apple and frangipani tart. Maeve and the chefs' line will reminisce about the week and delve into delicious new dishes.
Muffins scones
The rest of the team showcase slow cooked chicken breast with pomme dauphinoise, Harvey Bay Scallops and a chocolate passion dessert. Jamie prepares some pineapple curry, chutney, and onion bhajis for his band mates. This is Nigella Lawson to go. It's fabulous portable food - from an entire feast of mushroom pasta bake and stunning cranberry glazed ham. It's fabulous portable food - from an entire feast of mushroom pasta bake and stunning cranberry glazed ham, through to outrageous glazed quadruple chocolate cake.
Nigella Lawson's cooking up a delicious bite-sized feast that's perfect to share with a crowd.