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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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Cook Like an Italian
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So Yummy • Today, 10:00am • 1h

Come Dine with Me

"Liverpool B"

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.

So Yummy • Today, 11:00am • 30m

Diana's Asia Unplated

S2, EP8 "South Indian"

Diana Chang explores the traditional flavors of South India; Chef Jacob Leung prepares red onion bhaji with a yogurt dipping sauce and Chef Sarah Todd shares her recipe for Kerala-style crispy king prawns.

So Yummy • Today, 11:30am • 30m

Diana's Asia Unplated

S2, EP9 "Thai"

Diana explores the cuisine of Thailand, showcasing a beef massaman curry; Jacob Leung prepares a fragrant and smoky Thai beef salad known as nam tok.

So Yummy • Today, 12:00pm • 1h

Project Bakeover

S2, EP10 "Perfecting the Patisserie"

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.

So Yummy • Today, 1:00pm • 1h

Come Dine with Me

"Liverpool A"

Taking on the culinary challenge is barber Barry Hayden, student nurse Becci Weir, educational doll distributor Jane Gordon and communications manager Les Rushforth.

So Yummy • Today, 2:00pm • 32m

Cook Like an Italian

S3, EP9 "Signature Dishes"

Silvia's friend, Silvana, shows her how to make an arancini recipe that has been in her family for generations.

So Yummy • Today, 2:32pm • 30m

The Chocolate Queen

S4, EP2 "The Chocolate Queen"

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

So Yummy • Today, 3:02pm • 58m

Wall of Chefs

S1, EP19 "Game Faces On"

An unconventional approach to a Middle Eastern favorite has the chefs questioning one home cook's ability to please a crowd, and the strong flavors of blue cheese, broccoli, and chorizo in Chef Mandel Hitzer's fridge.


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