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16 Episodes 2021 - 2021
Episode 1
Join engaging host, Bianca Osbourne, for a taste of two countries. First stop? Italy. Check out her recipe for succulent wild boar ribs, braised until tender, rolled in gremolata, and served over silky polenta. Next up? A culinary tribute to China, pairing lobster claw with chili oil, pomelo foam, and oyster sauce glazed bok choy. Every episode features a 'common ingredient', this time? It's noodles. Drool over two recipes: Italian classic Olio e Aglio next to chewy Chinese long Noodles tossed with Sichuan Chili Oil. For the big finale, Bianca blends Italian style with Chinese flavour for a one-of-a-kind CombiNation Plate: Kung Pao Pork Osso Bucco over Forbidden Black Rice Risotto - made with shiitake mushrooms and bright green edamame peas.
Episode 2
Turkey, think Silk Road spices. Indonesia, lots of seafood and tropical fruits. Curious and adventurous host Bianca Osbourne is your CombiNATION Plates culinary guide through both food cultures. First, check out Turkish Spice Crusted Lamb Rack with yogurt and blistered peppers. Next, an Indonesian tribute: Crab Leg with Coconut Curry. For the 'common ingredient'? Two takes on tender, savoury eggplant. Turkish Eggplant is braised and served with parsley and feta and the Indonesian take is served with fried garlic and sweet soy. For the CombiNATION Plate? Peanutchili Sate sauce replaces walnut for Pazili Trança, a classically Turkish halibut presentation, also served here with unique, savoury, coconut 'baklava' for a plate no-one has ever seen before.
Episode 3
From Canada to Greece, CombiNATION Plates always covers lots of ground. Kicking off, host Bianca Osbourne wows with uber-Canadian Roasted Venison Loin, yummy Fiddlehead Pancakes and sweet-tart Cranberry sauce. Next, enjoy a scenic Mediterranean vacation on a plate with her completely new approach to Greek Salad, taken up a notch or two with tasty seared Albacore Tuna. This episode's 'common ingredient' is lamb shank; check out two wildly creative reinventions; first, of Canadian Tourtière, and then, Greek Dolmades. For a final recipe, a dessert fit for a lumberjack or a Greek god. Oka Saganaki with McIntosh Apple Butter and Maple Loukoumades; made with nutty Canadian Oka cheese, fried crisp, flambéed with Ouzo, then dusted with dried raspberry powder and maple sugar flakes. 'Opa!' meets Oka.
Episode 4
Host Bianca Osbourne starts in Mexico with her version of popular street snack, 'Esquites', re-invented here as sweet corn flan. Next is Norway, don't miss explosively exciting quick-smoked Arctic Char with Forage, you've NEVER seen anything like this before. The common ingredient is tacos. From Norway, 'Lefse' is a potato-flour 'tortilla' served with fresh berries and uniquely Scandinavian 'Brunost' cheese. Representing Mexico, check out spicy pork and pineapple 'Tacos al Pastor'. The Big Dish is Lamb Pinnekjott with Birch Bark Tamale, lamb ribs are seasoned, birch bark is stuffed with masa and veggies, both are steamed over birch branches and boozy Akvavit, then plated with dill and bright red chili oil.
Episode 5
Join Bianca Osbourne to taste and combine. Fun CombiNATION Plates host Bianca Osbourne starts this episode with an inspired tribute to Georgian cuisine; Beef Tartare with Tkemali (sour plum sauce), marigold powder, and tart, crunchy pickles. Next; feast your eyes on her unique Hong Kong dumpling: plump scallops, pork, and veggies are blended, rolled, steamed, sliced, and then served with Crispy Yu Choy and XO. The common ingredient is rabbit. Georgia offers up Rabbit 'Mtsvadi', grilled and glazed with pomegranate reduction. Hong Kong represents with Sweet and Sour Rabbit, Grilled Pineapple and Red Pepper Coulis. Finally, Georgian Milk Braised meets Chinese/Hong Kong-style Roast Duck with quail egg and cheese stuffed 'Khachapuri Dumpling' and crunchy 'Peking Duck Crumble', and it's a plate no-one has ever seen before.
Episode 6
CombiNATION Plates host Bianca Osbourne is always looking for the best food in the world to share. The first stop is South Korea with her Sesame Crusted Tuna 'Yukhoe', a delicious blend of favourite Korean flavours. Next stamp on the passport? Spain. Mouth-watering Duck Breast is seared and served rare with a crispy artichoke heart, membrillo, olives, and sweet-savoury sherry reduction. Beef short ribs are the common ingredient with Catalonian Braised and Romesco to one side and sticky Korean Kalbi-style grilled to the east. For the topper, drool over Bulgogi Octopus simmered and served with saffron-scented Sticky Rice Paella cakes, finished with crispy Paprika-Gochujang battered mussel. Yep, it tastes as good as it sounds.
Episode 7
Travel the world without ever leaving the kitchen. Intrepid host of CombiNATION Plates, Bianca Osbourne, starts off with Ethiopian inspired Berbere Spiced Quail, seared in aromatic Niter Kibbeh, and served with crunchy-sour Gomen Salad. Brazil is next, check out this reinvention of Feijoada - with braised and seared pork belly, oranges, crema, and fresh black bean salsa. Common ingredient 'Coffee and Sweets' is next - with java-spiked Injera Crepe Cake for Ethiopia and Brazil blending up a dark roast of rich, coffee-spiked, chocolatey Brigadeiros truffles. The final plate is Coconut Crusted Black Cod with cheesy Brazilian-style Pao de Queijo bites, and teff flour a brush of spiced ghee inspired by Ethiopia.
Episode 8
Join CombiNATION Plates host Bianca Osbourne for a trip to Morocco and Thailand. First up, whole Red Snapper is rubbed with earthy Ras el Hanout spice, poached in argan oil, and served with char-grilled oranges. Thailand inspires the next plate; Chicken Thigh 'Lollipop', roasted and served with bamboo shoots, chilies, and sauced with peanut-coconut red curry. Next, these countries both love Spring Rolls - Morocco's version, Briouat, is stuffed with saffron couscous and fresh cheese and fried - from Thailand comes a salad roll with shrimp and mango, dipped in a fiery green Nam Jim. Stick around for the big dish - Saffron butter-basted beef Striploin, served with complex Apricot-Green Curry Chutney and sent spinning with never before seen Chermoula Grass Jelly.
Episode 9
CombiNATION Plates is television's best travel show that never leaves the kitchen. Skilled Chef Craig Wong is your host, and prepare to be blown away by his takes on the foods of France and Vietnam. First up? A re-write of a popular Vietnamese street snack made with Clams and Sesame Rice Noodles. Next? Marrow Toast dresses up in its tux and tails for a version made with King Oyster Mushrooms and Sauce Bordelaise. The common ingredient is Baguette; check out supersonic versions of French Jambon Beurre and Vietnamese Banh Mi. The Big Dish blends delicate sole with Provençale flavour spiked Nuoc Cham and a crunchy Haricot Amandine inspired Vietnamese crepe.
Episode 10
Go-to Indian menu item Lamb Rogan Josh is one thing, but Lamb Sweetbreads Rogan Josh with Aloo Gobi Foam? That's a CombiNATION Plates thing. Craig Wong is at it again in this USA + India episode. After India, Chef moves on to the USA to answer the question, 'is everything better battered and fried?' with his Country Fried Torchon of Foie Gras. The common ingredient for these two distant nations is lobster, and really, who doesn't love it? For the US, it's Lobster with Cajun Spice Grits and Pickled Okra, and for India, check out Lobster Curry with Coconut Milk. The finale features Catfish like you've never seen it. Cooked Tandoori style and served with Collard Greens Paneer and Peach Bhaji, it's a one-of-a-kind CombiNation sensation.
Episode 11
Halibut is on the menu for Craig Wong's first stop for his Icelandic tribute. The firm, flaky fish is served with Lovage, Béarnaise, and Beet Glazed Turnips. Next, it's a Jamaican adventure on a plate featuring whole, soft-shell crab Escovitch, fried, doused in chili vinegar, and served with carrot meringue?. Check out the common ingredient: ice cream. With creamy Skyr style with Blueberries representing Iceland and an Avocado Lime sensation for Jamaica that only Chef Wong could pull off, made in mere moments with liquid nitrogen. The Big Dish is a you-could-only-find-it-here experience; Jamaican Jerk Spice Reindeer (yes, you read that right) served with Brown Stew Wild Mushrooms and Salsify.
Episode 12
If you are talking about Irish food, it's hard not to talk about Corned Beef and Cabbage. To mix up tradition, Chef Craig Wong delivers his unusual take using Beef Cheek, modern technique, and a caraway-infused Carrot Terrine for fun. Next up is a tribute to Izakaya eats, featuring Tare Grilled Duck Hearts, Miso-roasted Mushroom, and Agedashi Tofu. The featured common ingredient is Oysters. For Ireland, it's Garlic Gratinée; for Japan, check out the Kaki Yaki, oysters broiled with miso and rich Japanese Kewpie mayo. For the final dish, light up. Smoking is permitted. Check out blowtorch-seared and tableside-smoked Wagyu Beef, brushed with Irish Stout Teriyaki and served with Wasabi Champ Potato. Now that's a CombiNation Plate.
Episode 13
CombiNATION time. Barbados is the sun-drenched island of enchantment where Chef Craig starts this culinary adventure. Check out Bajan Spice Snapper with Curried Pumpkin for a Caribbean taste sensation. Next comes a feast for the eyes with Oxtail Pasticada from Croatia, served with a truffle sauce that melts in your mouth, and also in your heart. Turns out that both of these countries love - shrimp. Check out the Croatian creation with tomatoes and plum brandy; for Barbados? It's grilled with spice and dipped in mango-chili sauce. The Big Dish is Monkfish wrapped in Prsut, a smoky Croatian dry-cured ham, served with scotch bonnet-spiked tomatoes and Barbadian Cou cou made with corn and okra.
Episode 14
First up, Belgium is famous for its mussels and fries, aka 'Moule Frite'. Chef Wong has a unique take featuring Belgian beer steamed mussels salad, waffle cut fries, and potato-leek mousse. Next, Steak Madagascar is an old school fine-dining fave, this take, uses modernist 'spherification' for the sauce, and a vanilla bean rub for a steak that is decidedly not 'old school', wow. For a common ingredient, how about sweet breakfast? Belgians are famous for Liege Waffles, and Madagascar loves Mofogasy, a pancake made with rice flour and coconut. The final dish is inspired by Belgian Waterzooi, a root veggie stew, mixed with a popular Malagesy stir-fry with shellfish and pork - Chef carefully and skillfully balances all the elements, using lobster, bacon breadcrumbs, and adding a modern touch with mango pickle 'pearls'.
Episode 15
Tiraditos. No, it's not a joyous exclamation (even though it sounds a little like one...) it's a Peruvian dish that lands somewhere between traditional Peruvian ceviche and Japanese sashimi. Chef Craig Wong's version is made with swordfish and includes sweet potatoes pureed with spicy Aji Amarillo chilies. For his Lebanese tribute, check out Lamb Neck cured and slow-poached in olive oil for a melt-in- your-mouth result, paired with an intense, flavourful Black Baba Ghanoush made with charred eggplant and caramelized onions. For a common ingredient, it is two takes on potato: Lomo Saltado with grilled flank steak, and a cheese, herb, olive oil and lemon drenched Hasselback Batata Harra. Squab is on the final plate blending Lebanese flavours like sumac, pomegranate, and pistachio with Peruvian ones like sweet corn, squash, and lime. What a CombiNation.
Episode 16
This CombiNation Plates culinary adventure starts in Portugal with a Scallop dish that features some of their finest ingredients, such as Port Wine, Chouriço sausage, Kale, and Figs. Next up is South Africa and the feature is an Ostrich Steak, served with native Cape Gooseberries, the bizarrely named "Monkey Gland Sauce" (don't worry, no monkeys and very few glands are involved). The common ingredient is Peri Peri peppers, featured first on a Grilled Sardine with Olive Soil for a peak Portugal experience, then on the Peri Peri Chicken dish that South Africa made internationally famous. The combination plate is always the big finale - Stand back in awe for Chef Craig's Giant Braaied (aka 'grilled') Veal Chop with Clams 'Alentejana', served with a sweet-tart tropical Fruit Salad to balance the plate.