Monday 20 April
Episode 5 (Indian) airs at 6pm on SBS ONE
Indian-trained chef and restauranteur Ajoy Joshion on spicing things up: "Let's go to the most important ingredient when it comes to Indian food, and that's the chilli. If you don't want the heat in the food, leave the chilli whole. You get the flavours. If you want the heat or the pungency, break the chilli so that you get the bite into the oil."
Episode 6 (Greek) airs at 6pm on SBS ONE
Legendary chef Peter Conistis on the food of the (Greek) gods: "Greek food is humble, it's honest, it's generous. You grow up and there's a mother chasing you with a spoon and a plate of food all the time! But most of all, it is just so damn tasty."
Episode 7 (Chinese) airs at 6pm on SBS ONE
Sydney-based chef Frank Shek on how to season a wok: "Put it on a really high flame and you burn it and you'll start to see with the smoke that plasticky laqueur being burnt off and it'll start to change colour - that's just the metals changing. And then we wash it out with cold water, dry it, repeat that step two to three times. For the final stage, we use some salt. You put it back on the heat again and you just swirl the salt around. And what salt actually does, it just draws out any further impurities from the wok. Then a clean tow, dip it in some oil, just rub it around and that's your seasoned wok."
Episode 8 (Italian) airs at 6pm on SBS ONE
Hospitality consultant Sam Cosentino on kitchen all-star, extra virgin olive oil: "It plays many roles. It's for dipping bread, it's for drizzling on salads, it's for adding to your osso buco when it comes out of the oven, it's to cook with, of course. It's basically the wife of the relationship. The wife does everything, we know that, she's the boss!"
Episode 4 (Provence) airs at 7.30pm on SBS ONE
Rachel on Provencal fromage: "Because for seven to eight months of the year the goats are outside, they eat the wild herbs, like rosemarry, oregano, and the berries, so it adds all the different flavours to the cheese, which basically translates that it's delicious ."
Richard Hill © BBC 2014 Source: Rachel Khoo's Kitchen Notebook
Episode 4 airs at 8pm on SBS ONE
Poh on her dumpling adoration: "I really, really love making dumplings. It’s the motion that you go through when you’re crimping, when you think it’s been done like this for hundreds of years. I think that’s such an amazing feeling."
Airs at 7.30pm on SBS ONE
Michel's dad, Albert Roux on working in the trade: "It is said that a good patissier will make a good chef, but a good chef will never make a good patissier. Pastry is not unlike a mystery. You have to be extremely precise. If you miss 20 grams, 50 grams of flour or sugar, you put it in the oven and disaster."
In Search of Perfection
Episode 5 (Pizza) airs at 6pm on SBS ONE
Heston on doughs and don'ts: "The key thing here is to get the right level of gluten. The gluten is basically elasticity. You want the dough to be elastic enough to stretch, not too elastic to coil back again."
Heston's Feasts - series 2
Episode 1 (Chocolate feast) airs at 6.30pm on SBS 2
Rare breed pig farmer Jimmy Doherty goes inside Britain's biggest supermarket, Tesco, to come up with innovative ideas to produce equally cheap, but higher-welfare alternatives to their best-selling meat products.
