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Delivering smart, surprising and visually gorgeous ideas, tips and products that make you a hero in the kitchen, So Yummy includes how-to food prep, cooking competitions, travel and food culture shows

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Jamie's Quick & Easy Food
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So Yummy • Today, 10:15pm • 1h 15m

Zumbo's Just Desserts

S1, EP6 "Zumbo's Just Desserts"

The remaining dessert makers must take their favorite Arnott's biscuit and turn it into an amazing new dessert.

So Yummy • Today, 11:30pm • 1h

Wall of Chefs

S1, EP3 "Buon Appetito!"

One cook finds themselves swimming against the tide when they have to combine fish with cheese, and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.

So Yummy • Tomorrow, 12:30am • 1h

Wall of Chefs

S1, EP4 "Whipped Herbed Cheese"

Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.

So Yummy • Tomorrow, 1:30am • 1h

Wall of Bakers

S1, EP2 "Bake it 'til You Make it"

The home bakers take inspiration from family favorites to create their crowd-pleasers; Chef Andrew Han presents the bakers with bananas and black sesame paste in his pantry; Chef Anna Olson asks the final two home bakers to re-invent a classic.

So Yummy • Tomorrow, 2:30am • 30m

Top Down Challenge

S1, EP2 "Roommates Compete - Giant Swiss Roll Cake"

Frenchy and Jonathan (aka Chef Papito) challenge each other to make the DIY Giant Swiss Roll Cake.

So Yummy • Tomorrow, 3:00am • 30m

Jamie's 15 Minute Meals

S1, EP3 "Camembert Parcels and Golden Chicken"

Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus a golden chicken with braised greens and potato gratin.

So Yummy • Tomorrow, 3:30am • 30m

Jamie's 15 Minute Meals

S1, EP4 "Beef Stroganoff and Moroccan Mussels"

Jamie creates a beef stroganoff, with fluffy rice and red onion and parsley pickle; Moroccan mussels with tapenade toasties and cucumber salad.

So Yummy • Tomorrow, 4:00am • 1h

Simply Raymond Blanc

S1, EP2 "Cooking For Friends"

Cheese fondue, celeriac rémoulade and a delicate-but-divine martini are on Raymond Blanc's menu.


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