Food TV

NZ With Nadia Lim- C'bury & Nelson 038

Nadia Lim has always considered that New Zealand has the best food and produce on the planet– and now she’s about to show why with the release of her new 8-part series, “New Zealand with Nadia Lim” which starts screening on Sky’s Food TV Channel on Friday, August 29 from 8.30 p.m.

Filming took place between December 2013 and March 2014. Every episode was filmed on location around New Zealand and sees Nadia on a quest to discover the best local produce. This journey took her to High Country sheep stations in Central Otago, garlic farms in Marlborough and a secret island in Tauranga Harbour where they grow avocados. She ate raw mussels straight out of the sea, drank a cappuccino made with sheep’s milk and picked tiny pinot noir grapes to put in a salad. Continue reading »

If there is one thing that everyone around the world has in-common with one another, no matter race, creed, age or money status, it would have to be cake. Cake, just say the word and you go ‘hmmm cake’. Its perfect for celebrating, comforting, mourning, catching up with people or just for the hell of it. I enjoy making cake, making a perfect cake really becomes  an art form and to have completed the labor of love that is creating  beautifully moist, light pillows of chocolate, spongy goodness married with lashings of cream, sweet juicy berries and decadent ganache  is enough to send your eyes rolling into the back of your head.

Now I know that some of you might be a tad sick of cake due to being forced to eat great aunt’s dry Christmas fruit cake but if there is one show that fills the cake fix it would have to be ‘Ultimate Cake Off’. Yes it is a show on the Food Network so if you don’t have Sky you might have to get your foodie buddy to record it for you (it’s on Sundays at 4.30).

The Show has 3 teams of 5 (you really only see the team captain) who all work together for some baking or cake store and they must compete against one another to make a cake for a client who is having some big event. But this is not just any old 3 layer sponge jam and cream cake we are talking about, oh no no no no, these cake have to be at least 5 feet (no, that is not a typo, I did say 5 feet), they weigh up to amounts like 400lb, they are architecturally designed, covered in tones of fondant and fondant sculptures, and complete with electronics within the cake.

Everything is over the top but that is the deliciousness of the show, you will be sitting there amazed at what people can do with cake and sugar. And of course being a reality show competition thingy there is cut away interviews where the contestants are telling you what is quite obviously happening right in-front of you just in case you cant see, they can also talk about how they are so much better than everyone else and how all their hopes and dreams they have had since they were a just twinkle in their father’s eye, are pinned on them winning the $10,000. And of course we cant forget the omnipotent, omniscient, supreme judges who watch the competitors every move and give piercing looks behind their backs.

If you have a lazy, late Sunday afternoon with nothing to do and you don’t want to have to turn on your brain I recommend this show, the cakes are true works of art and will leave you inspired for making that next birthday cake. Is it extravagant? Is it very American? Does is it have grown men crying over cake? YES!!! but that’s why ‘Ultimate Cake Off’ takes the cake. (dumb, lame, shameful pun….but so worth it)                      

Hey ya’ll!! I hope everyone had a great Christmas and that your New Years celebrations tonight go off spectacularly. But before I run off into the horizon that holds 2011 I thought I’d just quickly post my final 2 cents for 2010.

One of the most common New Years resolutions people make is to loose weight and sadly it’s one of the most failed resolutions. Loosing weight is HARD! There is no quick fix, it takes determination, a lot of sweat and the discipline to resist the bombardment of temptation that is under our noses everyday. Now this has got me thinking about all the food programs we have on our screens today. There are plenty of biggest loosers, what’s really in our food, super-size vs super-skinny and Jamie Oliver crying every two minutes about people eating chips but for everyone of these shows designed to encourage healthy eating there are at least 3 shows that show us how to cook and eat very decadently.

How to bake the sweetest cupcake, how to bast your chicken in an ocean of butter, a million uses for a whole pint of cream and all of it washed down with the right bottle of wine. We all know that obesity is on the rise and I am all for people learning how to make their own food rather than relying on take-outs but is the fact that food TV is very popular just putting more temptation in our faces? So many of the recipes demonstrated are great for special occasions and a little treat every once in awhile but does daily viewing of food make us think more about food which we all know leads to more eating.

I watch a lot of these shows for inspiration and new ideas but I will admit that once I have watched one I find myself walking to the pantry for a peck and this is not always a bad thing but is it helpful, especially when I am not hungry and reaching for the chocolate after watching NZ hottest home baker repeats while eating me lunch.

It’s great to encourage people to get into their own kitchens but is there enough balance of healthy and indulgent recipes demoed, are theses shows making us think more about food than we normally would? What do you think?

Well a happy, festive New Year to you all and I’ll catch you in 2011!…………now where did I put that chocolate….?

Twas the night before Christmas
And the cooking hasn’t ceased
For there is much to be done
For tomorrows Christmas feast

The dishes are piling
With very little care
And overcooked meat
Is my biggest fear

I wish I was nestled
All snug in my bed
But visions of cheesecake
Dance in my head

I decide to have a break
Take a little nap
Flick on food TV,
For Christmas episode recaps

Something bothers me
Somethings the matter
With all that cooking and eating
How do the chefs not get fatter

So much to watch
So much to view
From baking dessert
To making good brew

There’s Nigella Lawson
With her sexy cake mix
The genius of Heston Blumenthal
And all his fancy tricks

In reality shows Gordon’s
Always cursing and swearing
But when hes just cooking
He can seem quite caring

Of course the french cook
Julia child,
The kiwi Al brown
Cooking in the wild

All the various styles
Of the show ‘Masterchef’
Where you too can cook
Even if your name is Jeff

Who can forget
The Oliver, called Jamie
Who when he speaks,
Spills a bunch of cockamamie

Now Giada, now Simon,
Now Ainsley and Bobby Flay
On Gary, on George,
On Donna and Rachel Ray

Too much sitting down
Time to get back to work
If i stuff it all up
I could look like a jerk

Now rolling out pastry
With flour on my nose
I wonder what 2011 will hold
In terms of cooking shows

Now will say to you
As i cook through the night
Happy Christmas to all
And to all a good night

Greetings one and all, this is now my 4th attempted to write this post. 1st time was interrupted by drama with a light bulb, 2nd Noah thought he should rearrange furniture in his room (1 ½ yr olds are stronger than they look), and the 3rd time Darwin decided that naps are for babies, forgetting that he is a baby.

So here we are now at last with my laptop, a cup of tea and last nights episode of UK Masterchef. While watching the UK version of Masterchef, which must be noted, is the original Masterchef, I feel like I am experiencing withdrawals from the Australian Masterchef ( wow, how many times can you say ‘Masterchef’ in one sentence). I do love the UK MC because it is very much all about the cooking and the food but when you have watched all 82 episodes (that’s right, there was 82!) of the Aussie one you do get a little hooked on their style. These two shows are essentially the same show but they also couldn’t be more different. They both have 3 things in common; contestants, judges and food but these are also the big points of difference.

In the UK show we see the contestants cooking for the judges and in restaurants and they talk briefly to the judges about their passion for food and where they want to go on their food journey. The judges do what they are there to do, judge. The food and the challenges they reside in clean cut and straight forward, the best dishes stay, the worst go.

Now when you watch this straight after viewing the Australian show you will either be craving the drama, drawn out decisions, a chance to get to know these contestants as people, fancy camera work and a few tears here and there. Or you will find yourself refreshed with a food competition which is purely about the food, no fluff and stuff, no judges constantly asking ‘tell me what you are feeling’, no focus on whether one contestant likes, loves, hates, envies, wants to marry another contestant and no over use of editing to make people simply cooking more dramatic and action packed than one of the ‘Die Hard’ films’.

I don’t remember any of the contestant’s names, except for Ash because he said “I like to put a little me, a little Ash in my food” and ashy food sounded quite yuck to me, and I don’t really remember……well…. anything that happened other than, they cooked, they ate, and they stayed or went home. I did enjoy watching it although I didn’t find any of it overly inspiring in anyway like the ‘invention test’ or ‘mystery box challenge’ would do for me. But maybe as the episodes tick by and I am weaned off the Aussie drama onto the British simplicity I hopefully will be able to watch it a bit more captivated than I just was just then. I know the UK MC is aimed at a slightly older demographic than the Australian MC but so far, a little hit or miss for me. Let’s see what happens but in the meantime ‘Heston’s Feast’ is on tonight and I will definitely be watching that, I love his crazy ideas.

Australian or UK Masterchef:  What’s your pick for food competition viewing???

AGRH!!! This time next week it’ll be Christmas Eve already, and I have found most of my planning for Christmas has been about food: Christmas brunch with Jamie’s family, Dinner with my grandparents, Boxing Day BBQ with extended family and all the yummy in-betweens. And of course in the back of my mind I’m conscious about how after 10 weeks after the birth of Darwin I have managed to loose all my baby from both my boys (size 8 again, am very proud of myself!) and don’t want to pile it all back on in one holiday . But never the less it’s also time to just relax and enjoy the season. Bring on the ham and mincey pies!

So I’m cruising the food network Christmas episodes for inspiration for my Christmas feasts when I find myself watching ‘Nigella Lawson’s Christmas Kitchen’. Now let me just say this, from what I have heard from other people, you either love or hate Nigella and I HATE her. It’s not her food I hate –all be it that most of it is swimming in butter or chocolate- but her style of presenting is somewhat……erotic….. borderline softcore-food-porn.

She is a beautiful voluptuous woman but the way she is incessantly, seductively licking her fingers, moaning as she pours cream into a bowl and describing her ingredients like she writes Mills and Boon novels is a bit too much for me, I’m have expecting her eyes to roll back in pleasure. I watch her not knowing whether I am meant to be inspired to cook, turned on, or suspicious about the hygiene rating of her kitchen. Naughty, Naughty woman.

Also I don’t think that you could easily replicate a recipe of hers from the show as she rarely gives measurements but rather everything is “a snow of sugar, a splash of water and a glorious glug of brandy”. What the hell is a ‘snow’ of sugar, are we talking a dusting of snow, a lovely evening of snow, or a snow as in the blizzards the have just had in the UK. I’ve heard her books a little messy like this too. And unless you are well seasoned in the kitchen and have a great cook’s intuition, I can imagine trying to copy her dishes could be somewhat disastrous.

I am hoping that someone will air a Delia Smith Christmas special soon. I remember watching these every Christmas as a child and really enjoyed listening to her with her lovely accent, cooking away in her conservatory. There is something so homely and relatable about Delia that makes you want to be right there in the kitchen with on Christmas, helping with the cooking, chatting over a brandy, rather than being in the noisy, busy party. Delia’s recipes are also very straight forward and easy to read.

Both of these Brit babes (am I allowed to call Delia a babe?)do offer pearls of cooking wisdom and do have some great recipe ideas that have helped inspire me with my Christmas cooking but give me Delia over Nigella any day, at least I don’t question whether I should be watching Delia with the children in the room.

Hello to one and all. So this is my first post for ‘In your face’ where I will be blogging about all things food tv. And who am I you might ask? Well my name is Karyn Fisk and was a contestant on the New Zealand Masterchef show, most remembered for the death of a crayfish. But there is more to me than that, I am a mother of two beautiful boys, Noah(19months) and Darwin(11weeks), I’m fiancé to the handsome and loving Jamie Thomas, my favorite comedian is Eddie Izzard, I sing loudly when no one is around (and sometimes when people are around),I find housework soothing and I looooove to cook. I’ve been cooking since I was six and haven’t stopped since –a girl has got to eat and why not eat well!

Before we begin I will point out that this will be a long post, last night was the final and there is a lot to cover so I ask you to please make like a grizzly and  bear with me. Last night was the last episode of Masterchef Australia season 2, all 135mins of it, and I will confess that as soon as the season started several months ago I googled it to see who wins because I hate not knowing things. But 1stly I must tell you about how left at the beginning of every episode in the opening credit we have seen a 1sec shot of a heap of knives stabbed into chopping boards and standing on point. Let me say now NEVER, EVER DO THIS!!!!!!! It wrecks your knives.

OK, so here we are opening with shots from the whole season and the voice over man talking of how this has been a tremendous journey for the contestants and now it is down to Callum and Adam, who I must say I think are pretty good picks for the final, the other two I thought that might be there were Marion and Aaron. At least Jimmy is not in the final, if I wanted to watch 135mins of curry making I’d watch a show specifically on Indian food.

Callum is packing his bag and really wants to win and for some strange reason Adam is getting dressed while being filmed, hmmm. And we can conclude that they both want the prize and have got to put their all into it. I like Callum, there is a softness to him and a quiet strength and I can identify with him when he talks about feeling of being young putting him at a disadvantage. But he has really proven himself with all his wonderful desserts.
Adam’s food has a real elegant, exotic flare to it and looks so exciting. I will admit that I don’t quite understand why one would want to throw in being a qualified practicing lawyer to cook but you’ve got to follow your bliss, just don’t cook 3 course pizza!. And like Callum, Adam comes across as a real gentle man. 

All the previous contestants are there to greet Adam and Callum, the judges are standing in their normal spots. Matt Preston (who really is a tall man) is wearing a jacket that reminds me of an ottoman my parents had as a child. Callum feels like he has been swallowing bricks. George tells us that there will be 3 rounds and the over all score will be a sum of these rounds and be totaled out of 100points. Is it just me or does George look like a mole?

Round 1 begins 22mins into the episode according to MySky and is a basic skills test. This has been something that I have really enjoyed in this season and think it is a valuable addition from the first season.  Under the first cloch is……spices! Identify the 3 spices, fairly basic but where is Jimmy when you need him? The three are turmeric, fennel seeds and schezuan peppercorns and they both get 3 for 3. Next fruit is 3 fruits, same deal here and they are pretty fruits, cumquat, star fruit (the  shape kind of gave it away). On the 3rd fruit Callum has zero confiance and Adam worked it out after he had written another answer and it turns out to be a guava. C-4, A-5. Now for cheeses and George smugly talks of how the size of the first cheese is meant to reveal all to them. The challenge continues with plates of fish and sauces (which has them both a little stumped and Callum thinks a hollandaise is a lemon curd, where is the Watties!?!?!).

Now for skills, the boys have to chop some carrots into 3 different ways in 8mins, still fairly simple, they must be warming them into the harder challenges. The judges have a nice laugh at their ‘turned’ carrots which look a little hacked. The final cloch contains eggs and its time to make an omelet in 6mins, not too complicated but I imagine its much easier making an omelet on a Sunday morning rather than in the Masterchef kitchen. Callum scrambles his first, come on man you can do it!! Both omelets are before the judges and poor Callum looks unhappy with his after his failed attempt and George and Gary think its too heavy but praise be for Adams eggs which are light and creamy and thus Adam wins round one with a total of 17 points to Callum’s 13, a good early lead.

‘Round 2, ding ding, bring it on’- George….um yes, just start the round please.
Yay! Special guest time…oh wait, its just Matt Moran, yes he is great but he has been on so many times now that he is more like a reoccurring role other than a special guest. And this round is an invention test, a challenge which I think is the true test for the contestants, true thinking on your feet, pushing the boundaries and being creative without falling on your face. The theme ‘3 ways’, a real chance to show off 3 different techniques with 1 protein core ingredient which they get to pick themselves. Pork belly for Adam and chook for Callum and a mad search in the pantry for everything else needed. Will someone forget anything?? Hope not cause it’ll muck up their dish but also hope so because that’ll be fun to watch (yes I am evil).

Adam is real nervous and talking about a pork belly bun, which is so much fun to say, and the judges are already trying to discourage him by questioning if he has the time to get it all done. Stop talking to him and let him get on with it then!!!! Callum has made a lovely green pea puree that puts ‘The Exorcist’ pea puree to shame and again the judges are questioning Callum’s ability to get it done. The eliminated contestants look down like vultures on the boys. I am worried at this point that Adams wont be cooked and that Callum’s chicken sausage is to mushy. Will Adams pork be cook? Will it have blown up? Drama, Drama, Drama!………It’s beautiful (of course).

Dishes are being plated up and readied for the judges as George seems to get a little too worked up. The countdown and then that’s it. Both dishes look beautiful but I like Callum’s best, the vibrancy of the peas and the continuity of the whole dish I feel works better than Adams which looks like 3 separate dishes on one plate.

Adam has done a lot of techniques that are not Western, is this a tactic on his part? Cook in a way that is not traditional in the western world so it is harder to tell if you have done it wrong? Either way praises all round. Callum now dishes up and George is falling in love with his sauce, ‘lickable’ is how he describes it, hmmm saucy. And again the judges are full of praise. I’m thinking that this is going to be very tight. Score at the end of round 2 sit at: C-49 and A-53.

Round 3: The Pressure test and is meant to be the hardest dish ever on the show. It’s created by Peter Gilmore, a true Aussie cooking legend and it’s rated at a difficultly level of 10. Guava and custard apple snow egg. It looks so elegant and almost like a snow globe but when its explained, damn I am glad that I do not have to make it! Lets see how the two finalists go.
And off they go, the ever so positive judges keep reminding Callum that he is behind in his score, leave him alone. Both of them are working like machines. Yay, a little sound bite of Aaron, his animated way of thinking and talking have really helped liven up some flatter episodes. So far they are just cooking from a recipe, not that exciting because they all seem to be doing well. Callum’s puree is silky and Adams meringues are perfect, they are both neck and neck.

One hour left and George is telling them to take a minute to think about it being the last time they cook in that kitchen. NO!!! let them cook, man George is the king of distraction. Adams tuiles are too thin now and half of Callum’s granita flies onto the floor while Gary has butterflies in this tummy. Plating up again and wow there are some shaky hands there, should they really be handling a blow torch? Both having trouble with the tuiles now and things are getting desperate at the 5minute mark. But both plate in time and Adam cries, someone hug him please.

Callum presents to the judges and they are truly drooling over the dish and Matt makes a lame joke about Matt ‘Meringue’. Adams turn, the judges stare every intensely, Gary is entranced by the bottom of his glass and again the judges love it. Both dishes look truly amazing and very delectable, I myself would love to have the food mind to create such a dish…….ok, id just settle for getting to taste that dish. More tears from Adam.

Now for the long drawn out process of announcing the winner. The judges ask the contestants for the millionth time in the season how they are feeling. I think these judges are starting to think that they are psychiatrists rather than chefs. Previous guest chefs march in, including last years Masterchef, Julie, who looks like she is about to burst into tears for some reason. Callum’s score comes to a total of 83/100 and then they begin to announce Adam’s: just going by basic maths it looks like he has taken it out……..and low and behold he has!!! Adam is now Masterchef 2010 (half expected Julie to hand over a tiara or something). I think that Adam really deserved the title, although Callum was also highly skilled, Adam has another level of creativity that really elevated him a higher plane. The overly positive George grants  Scholarship to Callum so he doesn’t miss out.

I think this season has been that much better than the previous, obviously the budget was bigger but the overall standard of food has been really high so the contestants have pushed themselves quite hard. If there is anything I will take away from season 2 it is Gary’s recipe (from a masterclass) for BBQ pork ribs, you have to look it up on the Masterchef sight and make them, they are delicious. Bring on the next UK season and soon the next New Zealand Masterchef.
Should Adam have won? What was your favorite moment from this season? What do you think they need to do differently?

NEW BRITISH KITCHEN (PREMIERE)
SUNDAY 7.30PM FROM 7 SEPTEMBER 2008

Celebrity Masterchef finalist Hardeep Singh Kohli and Chef John Torode take us on a culinary exploration of the UK, discovering how settling migrants have brought their homeland’s cuisine with them to the area. Join Hardeep on location, as he delves into the heart of Polish flavours in West London, Ukrainian fare in Huddersfield and Turkish delicacies in Glasgow. Then its back into the kitchen where John Torode cooks the recipes Hardeep has gathered. The challenge doesn’t end there; Hardeep must put his new found culinary knowledge to the test, cooking a traditional dish authentic enough to win the local communities seal of approval. From Portuguese Custard Tarts to Polish Beetroot soup with Mushroom pockets, this will be no small feat; can our Masterchefs rise to the challenge? One thing is certain; this inquisitive and enlightening new series is a delightful introduction into our ever changing daily menus. Be inspired by the beautiful banquet of traditional fare that has shaped a New British Kitchen.

BAREFOOT CONTESSA (NEW SERIES)
SUNDAY 8.00PM FROM 7 SEPTEMBER 2008

The Barefoot Contessa is back with a brand new series. Ina Garten; best-selling cookbook author, food writer and former owner of Barefoot Contessa specialty food store returns to demonstrate the simplicity, style and fun of entertaining. From her home in the Hamptons, New York, Garten shares great tips for make-ahead meals, preparing fabulous food and hosting memorable parties.

SECRETS OF A RESTAURANT CHEF (PREMIERE)
MONDAY 8.00PM FROM 22 SEPTEMBER 2008

For some of us, the recipe for a great dish is a secret we will never share. Likewise for a Chef, the recipe for a successful restaurant is under lock and key, but Chef Anne Burrell is about to change all that with her new show Secrets Of A Restaurant Chef. She takes you behind the scenes and lifts the lid on all those practical and handy restaurant techniques that can spice up familiar everyday meals. After serving as a sous chef to Mario Batali on Iron Chef America, Burrell is well equipped with the culinary credentials to dish us all the secrets that can make our everyday menus rival that of great restaurants. With tips on simple yet significant kitchen techniques for seasoning and grilling, Burrell encourages us to cook like the professionals and taste every step of the way. She even lets us in on her own ‘Holy Trinity’ motto of Salt, Olive Oil and Bacon. So if you are curious to see what the biggest mistakes home cooks make are, tune in to Secrets Of A Restaurant Chef and let Burrell dish the answers.

HOW TO COOK EVERYTHING (PREMIERE)
MONDAY 8.30PM FROM 22 SEPTEMBER 2008

Mark Bittman is the author of the humbly titled How to Cook Everything, a New York Times columnist and, some would say a world-class, but loveable, curmudgeon. In How To Cook Everything, this infamous critic challenges some of America’s most talented chefs putting his bold claim of always being right to the test. Bittman challenges the culinary experts one-on-one, as they prepare their signature dishes. From Spanish cuisine to complex lamb dishes, the critic counters the exquisite creations with simple, straight forward recipes to demonstrate how preparing delicious, eye-catching cuisine need not be a difficult or intimidating process.

ALIVE AND COOKING (PREMIERE)
TUESDAY 9.00PM FROM 16 SEPTEMBER 2008

Filmed on location at some of the countries top food and wine regions, chef James Reeson prepares for us a feast of delicious dishes for the occasional cook and the cooking expert. Alive and Cooking takes you across Australia, inland, and to the coast, using the best wines, oils, and different foods developed by each region. No dish is left uncovered; meaty main courses, vegetarian variations and delectable desserts are all given Reesons energetic and passionate attention. From Coffee Panacotta to Champagne Battered Fish, there are plenty of delicious dishes to inspire. So join Reeson on his journey into the culinary heartland of Australia, and create your own menu of tantalising dishes guaranteed to keep your passion for food Alive And Cooking.

SIMPLY MING (NEW SERIES)
THURSDAY 8.30PM FROM 4 SEPTEMBER 2008

Celebrity chef Ming Tsai is back with a new series of Simply Ming, once again serving up his fool-proof system for creating delicious East-West food in a snap. Ming shares simple ways to get great meals on the table – even when challenged by tight schedules and end-of-the-day fatigue. Each episode features one simple ‘master sauce’ – a flavourful base that features less than 8 ingredients. Ming will take us to his favourite spots to find the freshest ingredients, give great tips for beer and wine selection, and invite celebrity guest chefs, family and friends to create brand-new recipes – all while encouraging cooks at home to do the same!

MADE IN SPAIN WITH JOSE ANDRES (PREMIERE)
THURDAY 10.00PM FROM 4 SEPTEMBER 2008

José Andrés is an internationally recognized culinary innovator best known for bringing both traditional and avant-garde Spanish fare to America. In his new series Made In Spain, José takes viewers to every corner of the country highlighting his favourite markets, vineyards, restaurants, artisans and more. We begin our journey from the Chefs home region of Asturias in northern Spain, making a sweet and sour salad of cheese and tomatoes, with a honey and vinegar dressing. From here we visit the cultural and culinary capital, Madrid, indulging in a quick Tapa of Fried eggs and Spanish chorizo before jetting off to Catalunya for a lesson in food art and fine olive oil. Of course no tour of Spain would be complete without the pure indulgence of Spanish wine, to compliment the exquisite flavours. Jose takes us to La Rioja for a tapa of apples in red wine syrup, before sampling the countries best Rioja from a local winemaker. From Peppers in Navarra to Saffron in Castilla La Mancha, Made In Spain With Jose Andres explores the true beauty and delicious banquet of food this country has to offer.

UNCORKED (PREMIERE)
FRIDAY 8.30PM FROM 6 SEPTEMBER 2008

Presented by Australian cricketer and wine enthusiast Stuart MacGill, Uncorked is an informative six-part series about everyday wine appreciation. In this series Stuart explores six prominent wine growing regions, discovering the story of Australian wine today through a new generation of young winemakers and how they are influencing and shaping the local wine scene. Join Stuart on his journey as he showcases the region, meeting local food producers, chefs and wine lovers. Whether you’re a wine connoisseur, or simply have a thirst for knowledge, Uncorked guides you through the wine making process from grass roots level to bottle shop recommendations with ease.

GRILL IT! WITH BOBBY FLAY (PREMIERE)
SATURDAY 8.30PM FROM 6 SEPTEMBER 2008

Hot off the success of Throwdown, Iron Chef America and Boy Meets Grill comes a brand new series guaranteed to set the kitchen on fire! Grill It! With Bobby Flay lets fans live out their ultimate culinary fantasy and take on the grilling guru himself, Chef Bobby Flay. And as always, there’s an added twist; Flay has no clue about the food of choice until his competitor arrives; he will need to think on his feet and whip up a winning recipe fast in order to retain his title as one of the best pit masters around. The energy is contagious and the competition is hot, as hopeful fans of the grill master take on the opportunity of a lifetime to Grill it! With Bobby Flay.

THE BEST IN AUSTRALIA (PREMIERE)
SATURDAY 9.30PM FROM 6 SEPTEMBER 2008

Tune in and watch what happens when two top Aussie chefs and one passionate cook match culinary skills and go head to head to find the very best recipes in this brand new series, The Best In Australia. Join Chefs Ben O’Donoghue (Surfing The Menu) and Darren Simpson, and super cook Anna Gare as they compete against each other in a bid to produce the very best dish they can using the same main ingredient or theme. Each week, a different group of food-loving tasters judge which dish is the best, and with two challenges in each episode, the competitors will need to pit all their wits, skills and wills against each other to find out which dish really is The Best In Australia! Fun, fast paced and packed full of invaluable tips on choosing, sourcing and cooking each ingredient, this delightful new series will sharpen up old techniques and inspire a whole new approach in the kitchen.

GREAT BRITISH MENU (NEW SERIES)
WEEKNIGHTS 7.30PM FROM 15 SEPTEMBER 2008

Great British Menu is back with an all new series. Watch as season favourites, along side new faces, wage a week long culinary war in the kitchen. Sourcing the best ingredients from their local area, the chefs must create a starter, a fish course, a main course and a dessert that they believe epitomises all that’s best about their beloved region. From glorious Wales, Chefs Stephen Terry and Angela Hartnett go head-to-head with their starters; on the menu is ravioli stuffed with quail and chicken mousse, and breaded asparagus dish with a goats’ cheese dressing. The competition continues to heat up as Sat Bains and Glynn Purnell represent the Midlands and the east of England, going head-to-head to create a menu for culinary master Heston Blumenthal and top chefs from around the world at the iconic Gherkin building in London. At the end of a glorious seven-week culinary tour around the country, Britain will vote on the dishes they wanted to see on the definitive Great British Menu.

THE NEXT FOOD NETWORK STAR (NEW SERIES)
WEEKNIGHTS 7.30PM FROM 1 SEPTEMBER 2008

The Next Food Network Star returns with a new and seasoned batch of contestants ready to put their culinary skills and personalities on the line and this season will prove to be the most difficult, entertaining and controversial yet! Food Network executives, Bob Tuschman and Susie Fogelson, will be joined by esteemed chef Bobby Flay as the judges for this season. Watch as the ten hopefuls tackle a series of tests and challenges to determine which one of them can “take the heat” to be voted The Next Food Network Star and receive their very own series.

Darina Allen – Ireland’s best known chef presents her new series, Ballymaloe Cookery Course. Based at her famous cooking school in Shanagarry, Ireland, it’s a classic “how to do” show covering all the world’s main cuisines and features many ‘how to do’ tips as well as lots of mouth watering recipes.

http://www.cookingisfun.ie/index.php

Sundays from 24 February 5.00pm on Food TV

NZ TV Premiere: Titans Of Taste – Taste Of Sweet Success

Food TV – Thursday 27 December, 9.30pm

Hershey’s chocolate, Famous Amos Cookies and Carvel Ice Cream–are three of America’s favourite all-time guilty pleasures. For each of these men, timing was everything and had it not been for their great vision and relentless passion, none of their products would have even seen the light of day. How is it that a chocolate first created by Milton Hershey could change the name of an entire city? What was it about the Panama hat and Hawaiian shirt of Wally Amos that sold so many chocolate chip cookies? With so much ice cream around, how did Tom Carvelas manage to get hundreds to line up for his creative ice cream concoctions? For some, success was fleeting. For others, the road is still paved with rich and creamy chocolate gold.