David journeys off the beaten path in Zanzibar to the small fishing village of Jambiani; during his stay on the island, David witnesses the daily life of the locals, from seaweed harvesting to spear fishing for fresh octopus.

For the small bite dessert plate, Anna starts with one of the most familiar of desserts, the lemon square, where the use of fresh lemons is a must in it being the dominant flavor.

Spencer Watts showcases the many faces of salt, like soya and miso. Starting with sweet, sustainable Pacific Coast black cod brined in maple and soy, then caramelized in butter, and served over creamy butternut puree.

Chef Spencer Watts shows how the burst of acidity from lemon, lime, orange and grapefruit adds enticing flavor to mild mahi-mahi and sweet scallops.

Ainsley shows us how herbs and spices elevate any dish, including a tasty lamb rogan josh, and on the beach, he whips up his delicious spicy black bean burgers.

The Final. The cooks must impress judges Mary, Angela and Chris to be crowned the winner.

Still filming at home with his family, Jamie inspires us with clever ways to cook. Using fresh veg available he makes a ratatouille into a posh pizza, and shares his delicious lamb kofta kebabs and roasted tomato risotto from the past to help us now.

Ash heads to glamorous Monaco this week and discovers it's hidden local secrets. Her dinner guest this week is Kris Smith.

The teams and judges are off to Victoria to be hosted by fiery Italian sisters Leanne & Milena. The lowest scoring team on the leaderboard will be eliminated from the competition.

Nigella's grandmother's recipe for creme caramel inspires a simple but elegant dessert of caramel custard. She also makes a pasta dish with a spicy sauce and brown butter colcannon with black pudding meatballs in tomato sauce.

Local chef and foodie Andrew Draper takes David on a culinary journey through his hometown of Durban, South Africa; from trendy cafes to massive street markets, they get a taste of how the locals eat, with a focus on huge amounts of barbecued meats.

Anna understands the stress to prepare what should be eye catching and sophisticated desserts for dinner parties, she showing how to make three different ones all that can and should be made largely in advance.

As the weather gets warmer during lock down, Jamie cooks a fresh and delicious Caesar salad from a whole roast chicken made with all the trimmings. He looks back at past recipes, sharing a spicy piri piri pork belly and cod wrapped in smoky pancetta.

Ash heads to the hidden villages of northern Italy to discover rustic local flavours and healing waters. Her dinner guest this week is Nazeem Hussain.

Spencer Watts showcases the many faces of salt, like soya and miso. Starting with sweet, sustainable Pacific Coast black cod brined in maple and soy, then caramelized in butter, and served over creamy butternut puree.

Chef Spencer Watts shows how the burst of acidity from lemon, lime, orange and grapefruit adds enticing flavor to mild mahi-mahi and sweet scallops.

Nigella's grandmother's recipe for creme caramel inspires a simple but elegant dessert of caramel custard. She also makes a pasta dish with a spicy sauce and brown butter colcannon with black pudding meatballs in tomato sauce.

Nigella makes crab macaroni and cheese, her "mine all mine chocolate cookies", a comforting one pot dish chicken with orzo and is inspired by the Italian torta di riso and the very British rice pudding to make a rice pudding cake.

Ainsley shows us how herbs and spices elevate any dish, including a tasty lamb rogan josh, and on the beach, he whips up his delicious spicy black bean burgers.

A new batch of 15 talented, rising star chefs and James Beard nominees from across the country vie for the coveted title, bringing their unique skillsets, culinary heritage and innovative flavors.

Local chef and foodie Andrew Draper takes David on a culinary journey through his hometown of Durban, South Africa; from trendy cafes to massive street markets, they get a taste of how the locals eat, with a focus on huge amounts of barbecued meats.

Anna understands the stress to prepare what should be eye catching and sophisticated desserts for dinner parties, she showing how to make three different ones all that can and should be made largely in advance.

Seafood loving chef Spencer Watts gets casual and formal with monkfish and clam recipes that feature some of his favorite libations – beer and wine.

Chef Spencer Watts is making a cookbook all about fish. Here he cooks up some swordfish and scallop recipes that feature some of his favorite nuts.

Nigella indulges in a little kitchen-table tourism with food from near and far, including Linzer cookies, pomegranate cocktails, smoked salmon on black bread and Norwegian pork ribs.

Ainsley pays tribute to grains and pulses, and cooks pan-seared sardines with thyme-roasted tomato and bread salad, and zingy tikka kebabs with a chickpea salad.

John Torode and Lisa Faulkner invite us into their kitchen for a morning of feel good food.

Guy prepares some crowd-pleaser recipes, including baked doughnuts and jerk-marinated chicken.

Guy travels to the US to revitalize the menu of the Bondi Harvest café in Santa Monica.

Guy prepares for the launch of the new Bondi Harvest cookbook by cooking a recipe from the book.

The first last chance cook off sees four teams from group 1 cook a main and dessert, hoping to impress judges Manu Fieldel and Curtis Stone.

Ainsley pays tribute to grains and pulses, and cooks pan-seared sardines with thyme-roasted tomato and bread salad, and zingy tikka kebabs with a chickpea salad.

John Torode and Lisa Faulkner invite us into their kitchen for a morning of feel good food.

The first last chance cook off sees four teams from group 1 cook a main and dessert, hoping to impress judges Manu Fieldel and Curtis Stone.