Rick Stein’s Cornwall (Wednesday nights on SBS Food) has been renewed by the BBC for a second season of 15 episodes.
According to Thursday’s Herald Sun, dishes featured on each episode of A Middle East Feast will be available at lunch events Shane Delia’s Maha East restaurant in Melbourne on Saturday and Sunday for the next 10 weeks.
Our Food, Our Family
From Saturday 17 July at 06:30 PM, 4 episodes
Food gourmet Michela Chiappa travels Wales to discover top secret family recipes, and the stories behind them. In each episode of this warm-hearted series Michela spends time with a single family, combining great food with genealogy to reveal some tasty treats, as well as uncovering family folklore that even the families themselves don’t always know.
5-part documentary The Perfect Serve, which looked back at the three female chefs’ preparation for the 2020 Australian Open Chef Series, will be shown on SBS Food from tomorrow (August 2) at 5pm, with one episode per day. The documentary debuted on Nine last year.
# Choccywoccydoodah - Season 2
From Monday 23 August at 06:00 PM, 10 episodes
Choccywoccydoodah follows the internationally acclaimed Brighton-based cake shop of the same name, and its team of talented and quirky chocolatiers as they create chocolate masterpieces that are quite simply out of this world. Each episode sees boss Christine and her maverick team building bespoke cake creations for a quite extraordinary range of people.
Giada Entertains - Season 5
From Wednesday 25 August at 07:30 PM, 13 episodes
Whether it’s a casual game night with girlfriends, a fun family get-together, or a party in the kitchen, Giada De Laurentiis knows how to make it an extra-special event. In Giada Entertains, she shares tips, secrets and recipes for planning the perfect party for family and friends.
Hairy Bikers’ Chocolate Challenge
Monday 30 August at 08:30 PM
Hairy Biker duo Si King and Dave Myers are giving seven creative chocolate fans the chance of a lifetime - the opportunity to create their very own chocolate bar that will be manufactured and sold by one of the biggest chocolate companies in the world. Joining Si and Dave will be award-winning chocolate master Ruth Hinks. Under her scrutiny these wannabe Willy Wonkas will face a series of challenges that will push their creativity and skills to the limit - and whoever comes up short will receive their marching orders.
Barefoot Contessa: Back to Basics (Season17)
Thursday 09 September at 09:00 PM
Hosted by cookbook author Ina Garten, Barefoot Contessa: Back to Basics is all about stylish, fun entertaining. The former White House policy analyst and professional caterer shares her best party tips and elegant dinner recipes, along with chic decorating ideas. Ina shows you how to cook like a pro.
New show India Unplated, hosted by Helly Raichura (owner and chef of Enter Via Laundry restaurant), Adam D’Sylva (co-owner and executive chef of Tonka and Coda restaurants) and MasterChef season 11 contestant Sandeep Pandit, premieres on SBS Food on September 23 at 8pm.
From Thursday 23 September at 08:00 PM, 10 episodes
Three celebrated Indian-Australian chefs Helly Raichura, Adam D’Sylva and Sandeep Pandit will join the SBS Food family this September as they debut their enticing new TV series, India Unplated. From the far north to the southern tip and all the regions in-between, the 10-part series will highlight the complexity and diversity of Indian food from right across the subcontinent.
The series follows the hosts as they explore the rich, aromatic flavours of India, each host bringing with them a fresh take on Indian cuisine, their own individual connections to India and a shared love for the vibrant flavours of the country. From masterful use of spices, to regional cooking techniques, and references to India’s vast and complex culinary history, India Unplated will celebrate the diversity of the subcontinent’s ancient cuisines.
Laden with recipes full of punchy flavours, comfort and depth, India Unplated will change the way you cook and think about Indian food. Recipes include Hyderabadi chicken biryani, Bengali fish curry, lamb korma, dal pakwan with green yoghurt chutney, dal dhokla, chingri malai and cheat’s rasmalai.
Donna Hay: Everyday Fresh
From Thu, 16 Sep at 07:30 PM, 4 episodes
Join Donna Hay for Donna Hay Everyday Fresh as she shows you how to create smarter, faster, super-yum meals using everyday ingredients and making them shine. For Donna, there is nothing better than a recipe that makes you feel great, is extra delicious, nutritionally upscaled and helps bring a little balance to your life.
Donna will also be cooking some amazingly good, almost healthy sweets, full of very tasty ingredients. If you need speedy dinner solutions, fresh food in an instant that delivers on taste as well as time, then Donna Hay Everyday Fresh is just for you.
Ainsley’s Food We Love
From Saturday 11 September at 8:30 PM, 10 episodes
Ainsley Harriott is back in the kitchen cooking up some of his tastiest recipes as well as chatting with special guests who reminisce about their favourite meals.
The show debuted on ITV in September 2020.
Series 1, episode 1
Ainsley kicks off his culinary trip down memory lane by showcasing dishes and recipes which celebrate holidays. Starting with a sensationally fresh spicy seafood linguine with chilli and cherry tomatoes, Ainsley is then joined by TV royalty, Alison Hammond, who cooks up a storm in the kitchen with a Tunisian inspired lamb and couscous dish. Long-time friend Aldo Zilli gives a masterclass in making a Crispy Chilli and Parsley Calamari, and Ainsley transports us to the Islands of Greece with a Souvlaki, before ending his tour with an Italian inspired, Tiramisu.
Licence To Grill
Wed, 06 Oct 07:30 PM, 26 episodes
Join chef Robert Rainford and celebrate the joys of summer, backyard entertaining and barbequeing. Each episode takes place on a Saturday afternoon, as Robert begins preparing for a long summer lunch cooked on the barbeque, shared with friends and family.
Tom Kerridge’s Barbeque
Wed, 06 Oct 08:30 PM, 12 episodes
Tom Kerridge, one of the UKs most loved chefs and holder of two Michelin stars, fires up his barbeque to cook his favourite summertime feasts using charcoal, smoke, and fire. Full of tips and barbeque know-how, Tom’s recipes truly include something for everyone.
Industry bible Variety has listed Analiese Gregory’s upcoming 8-part food documentary series, A Girl’s Guide to Hunting, Fishing and Wild Cooking, as one of ten buzz titles at Mipcom trade fair.
A Girl’s Guide to Hunting, Fishing and Wild Cooking
From Thursday 18 November at 08:30 PM
Michelin star trained chef Analiese Gregory is taking the biggest risk of her life - leaving her high-flying restaurant career for a century old cottage at the bottom of the world in Tasmania. Here, she strives to forge a new life for herself, learning to hunt, fish, forage and live seasonally, closer to nature. Analiese is determined to bring some wildness into her life and to feel more in touch with her surroundings, so she’s given herself a year to see if she can make her intrepid adventure work. Over a year like no other, she shares her journey of discovery. With the help of her new local community, will she learn the skills she needs, before the untamed southern winter begins?
Hailed as one of the most exciting chefs of her generation, Analiese is swapping the dazzling Michelin star restaurants of Paris’s Le Meurice and Sydney’s Quay for rugged Tasmania. Analiese combines her love of nature with her extraordinary culinary skills to cultivate a cooking and lifestyle ethos of self-sufficiency which respects the seasons and local ingredients. This exhilarating and stunning series showcases why Analiese is so in demand in the culinary world, with original recipes such as Grilled Scallops with Wakame Jam, Bay Blossom Ice Cream, Grilled Southern Rock Lobster with Sea Urchin Butter and Wallaby Pie with Saltbush. A Girl’s Guide to Hunting, Fishing and Wild Cooking will ignite your desire to eat seasonally, cook simply, and to find your inner wild, just like Analiese.
South Africa with Gregg Wallace
From Saturday 23 October at 7:00PM, 6 episodes
The culinary expert sets off to explore South Africa’s most iconic and best loved landscapes and experiences - along with its glorious food.
A Tin Can Island production for ITV. Debuted in UK in January 2021.
Donal’s Meals in Minutes
From Saturday 30 October at 07:30 PM
In his new series, Irish food writer and TV presenter Donal Skehan creates exceptional everyday healthy meals made with good-for-you ingredients. Each recipe uses no more than ten ingredients and streamlined, quick-cooking methods to help home cooks make the most of their time in the kitchen. Nutritionist Paula Mee provides nutritional information for each dish, allowing viewers to make better food choices.
Adam Liaw has released a new cookbook titled Tonight’s Dinner, featuring 80 recipes from The Cook Up. It is now available at all bookstores and online.
From Tuesday 9 November at 08:00 PM, 10 episodes
The fresh scents of spring are the perfect inspiration for desserts to celebrate casual gatherings of friends and family. Anna prepares besan burfi - an Indian-style milk cake, fluffy baked lemon doughnuts, and a no-bake cheesecake with a blueberry topping.
Simply Raymond Blanc
From Sunday 14 November at 7:30 PM, 10 episodes
The Michelin-starred chef will share the secrets of a new collection of simple, delicious, achievable recipes, that can be put together easily and quickly whilst still delivering amazing results.
The show premiered on ITV in UK in January 2021 and has been renewed for a second season due next year. A cookbook (Simply Raymond: Recipes from Home) featuring recipes which he will demonstrate throughout the show, is now available at all good bookstores.
Taste Of France
From Sunday 21 November at 06:00 PM, 10 episodes
Taste of France is a dynamic TV-series combination of documentary, cooking and host driven sequences, where we meet some of France’s distinguished Michelin-starred chefs. On our journey through the country we explore the creative minds and environments of these entrepreneurial master chefs. As we dive into their world we get to learn about their struggles to build their own culinary identities, and how their early years, legacy, life values and devotion for quality have moulded them into becoming modern culinary legends.