
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

Stymied by Massimo Capra's sun-dried tomatoes the cooks struggle for a fresh approach and pride is on the plate as the cooks seek to represent their cultural heritage by creating a restaurant-worthy pizza.

Hair guru and YouTuber Brad Mondo joins professional chef Lauren to try to create a spinach and Parmesan calzone.

Devoted cooking student Lauren and pro chef Tash try to beat the restaurant version of pork belly tacos; they only have 45 minutes to create a better dish.

Kirsten Tibballs demonstrates her homemade apple tart recipe and dishes up a decadent chocolate, date, and ice cream cake.

Sarah visits a local walnut farm and nut oil press, using these versatile nuts to make a walnut ravioli in a cream sauce, a rolled leg of lamb with walnut and arugula stuffing, and a walnut tart with butterscotch sauce.

Raymond Blanc makes an ingenious pea soup, a taste-bud-tantalising stuffed pepper, and a new take on a British classic: brown sauce; Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.

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

Diana shares recipes for okonomiyaki, kaburamushi, and nasu dengaku; Diana catches up with the owner and chef of Melbourne restaurant Mr Miyagi.