Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.
In Italy, the culinary tradition of the egg is inextricably linked to pasta pastries; Silvia explores three very different dishes, all born from Italy's love of eggs, including one of the most famous pasta recipes Spaghetti Carbonara.
A young couple is desperate to make their Pâtisserie successful; with a dated menu and a lackluster space, they struggle to get customers through the door.
Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.
Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.
A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert.
Today's brand new Come Dine With Me Professionals heads to South Wales, where Prego start the week with sibling duo Toni and Andrea aiming to provide a fully authentic Italian experience for their guests.
In Italy, the culinary tradition of the egg is inextricably linked to pasta pastries; Silvia explores three very different dishes, all born from Italy's love of eggs, including one of the most famous pasta recipes Spaghetti Carbonara.
A young couple is desperate to make their Pâtisserie successful; with a dated menu and a lackluster space, they struggle to get customers through the door.
Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.
Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.
A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert.
Sarah visits the artisanal food producers of French Basque Country; inspired by her trip, Sarah throws a tapas party with a menu of Piperade, ham and cheese bites, Patatas Bravas, Gilda lollipops and Espelette pepper chocolate pudding.
Chuck visits Kahnawà:ke to learn about corn; it is harvest day and members of the community have gathered to collect some corn and make a traditional soup.
Three young bakers compete using the well-known after-school snack ants-on-a-log as the mystery ingredient; the final two bakers compete for $10,000 in a playground-themed pie showdown.
Jenn showcases the story behind Saskatchewan walleye and the people who bring it to the table; she visits northern Saskatchewan to learn how to catch, clean and cook walleye.
A golden ticket is at stake in this round, which will fast track the winner to the Grand Final; the three remaining contestants must create the most inventive dessert.