There is plenty of laughter when Jacques joins Cristina Moore to prepare some wonderful Brazilian food, including the national dish, feijoada, a black bean stew, and crab meat cooked in its own shell casquinha de siri.
It's aprons on and gloves off as John 'Hoppy' Hopkins and Jacques engage in some good-natured cross-channel repartee. They also share magnificent tipsy pheasant, delicious kedgeree and traditional homemade English marmalade.
Watching Rosa and her family using traditional methods to prepare preserved olives, baked artichokes and more is a visual delight. Simplicity and natural ingredients with lots of flavours are the basis of Sicilian food.
Asian food often reflects many influences. Queenie Aikenhead is a genius at combining the distinct Chinese and Malay cuisines found in Singapore into the type of dishes that are commonly referred to as 'street food'.
Koula is in her seventies and has lived in Australia for 50 years, but still tends her garden every day. With Koula and her daughter Nicki we bake olive and cheese bread, roast stuffed Cypriot lamb and koupepia in the traditional backyard fourno.
The art of Japanese cooking is one of detail and patience. In this first episode, Hiro Naito Fanning shows us how much fun it can be to engage in the intricacies of preparation as she creates a wonderful mosaic of colour and taste.