In the wake of a 7-year Italian occupation of Addis Ababa, a charming Italian culture intertwines with the modern Ethiopia that the city now represents. David meets up with his friend Fabricio, a proud Italian who spent his childhood in Addis Ababa.

The less formal setting of a casual wedding allows you to let your hair down and have fun with your wedding desserts. Each recipe would be a wonderful addition to any wedding dessert table!

David invites guest Ali Nassrallah to his home to cook Lebanese food. Growing up in Beirut, Ali has experienced the tragedy of war and the power of food to heal and spread love.

Keeping family and traditions together through food. David and guest Isabelle Loiacono re-create recipes passed down from Isabelle's family recipe book and using her Nonna's tools from the 1940s.

Nuts and seeds take centre stage in Ainsley's dishes in this episode, including trofie pasta with a pistachio and mint pesto.

Five cooks bake ULTIMATE celebration cakes and do a vegetarian RUSTLE UP.

Jamie makes an indulgent Easter dessert, with a chocolate and custard hot cross bun extravaganza, plus if you’re looking for easy dishes for the weekend, he also shares his pan-roasted lamb with spring vegetables, and super-quick Asian fishcakes.

Ash explores the Bangkok cuisine, learning from Michelin starred and roadside chefs alike. She recreates the dishes back in her Melbourne kitchen for Casey Donovan and her pals.

It’s Adelaide’s Spanish Foodies Nicky & Jose who’ll work to impress with their quintessential Spanish menu and sexy Spanish themed Instant Restaurant.

Nigella adds a very British ingredient to her version of the bhorta. She also makes a warm, spicy and aromatic dish of lamb shanks with wide noodles, a rich and gooey chocolate tahini pudding and a warming curry with a surprise ingredient.

Nigella bakes a fluffy, white, no-knead bread, which she uses to sandwich her crispy fried chicken, accompanied by pickles and kimchi. She also takes the fear out of making fish stew and makes a daring cherry flambe.

David meets a young business owner who builds houseboats. Together they have fun cooking fresh local seafood for friends, right on the boat.

Anna demonstrates how to make three sophisticated birthday cakes for different tastes and using different techniques, none which needs to be overly decorated to make it special.

In the third week of lockdown, filming at home on his phone, Jamie cooks a delicious lamb Biryani to make the most of his leftover roast, and shares his aubergine lasagna and noodle stir fry recipes that make the most of the fresh veg in the shops.

Ash discovers the fresh, vibrant flavours of Fiji, learning from top international and local chefs. Her dinner guest this week is Steve Price.

David invites guest Ali Nassrallah to his home to cook Lebanese food. Growing up in Beirut, Ali has experienced the tragedy of war and the power of food to heal and spread love.

Keeping family and traditions together through food. David and guest Isabelle Loiacono re-create recipes passed down from Isabelle's family recipe book and using her Nonna's tools from the 1940s.

Nigella adds a very British ingredient to her version of the bhorta. She also makes a warm, spicy and aromatic dish of lamb shanks with wide noodles, a rich and gooey chocolate tahini pudding and a warming curry with a surprise ingredient.

Nigella bakes a fluffy, white, no-knead bread, which she uses to sandwich her crispy fried chicken, accompanied by pickles and kimchi. She also takes the fear out of making fish stew and makes a daring cherry flambe.

Nuts and seeds take centre stage in Ainsley's dishes in this episode, including trofie pasta with a pistachio and mint pesto.

David meets a young business owner who builds houseboats. Together they have fun cooking fresh local seafood for friends, right on the boat.

Anna demonstrates how to make three sophisticated birthday cakes for different tastes and using different techniques, none which needs to be overly decorated to make it special.

Spencer Watts shows how crusts and coatings add tantalizing texture to rich tuna and fresh, tangy oysters.

Watch Chef Spencer Watts trying out some of his favourite “hidden” seafood recipes. Sea perch is a beautiful fish with delicate white meat.

Nigella makes a layered chocolate and peanut butter cake, a colourful rainbow dish of vegetables and spiced bulgur wheat, suitable for vegans, vegetarians and anyone who wants a tasty dish with minimal effort.

Nigella champions the anchovy, using it to create an elixir to accompany seared steak or crisp, red chicory. She also shakes up a lemon blossom cocktail and creates a pasta dish of spaghetti with colourful chard and chilli.

A veggie-packed diet is a great way to feel good so Ainsley shows us his delicious carrot and cardamom fritters and a comforting vegetable and lentil lasagne.

The semi-final sees the cooks make their ULTIMATE fish dish and face a mushroom RUSTLE UP.

Guy shares tips on removing the stress from cooking for a group of people.

Guy sets out to prove that eating responsibly doesn't have to mean sacrificing flavor.

Guy creates some of his homemade teas, elixirs and infusions, then meets up with Lola Berry.

Victorian Best friends Matt & KT are ready to compete and showcase native Australian ingredients to the guests and judges at their Instant Restaurant.

Watch Head Chef Jerry Mai from top Melbourne Vietnamese restaurant, Annam, face off against this week's final home cook. Things really heat up in the battle of the Hot and Sour Soups.

Judge Melissa Leong takes us inside the kitchen of top Melbourne Vietnamese restaurant, Annam. Melissa and the chefs' line will reminisce about the week and delve into some delicious new dishes.

The semi-final sees the cooks make their ULTIMATE fish dish and face a mushroom RUSTLE UP.

Victorian Best friends Matt & KT are ready to compete and showcase native Australian ingredients to the guests and judges at their Instant Restaurant.