Join or Sign In
Sign in to customize your TV listings
By joining TV Guide, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.
One World Kitchen Season 3 Episodes
Season 3 Episode Guide
28 Episodes 2017 - 2018
Episode 1
Vietnamese Street Food
There's nothing more authentic than street food - Vietnamese style. Host Lisa Nguyen shares her tips and tricks on tasty Lemongrass infused Beef Wraps. A vast array of ingredients including peppery betel leaves, gorgeous greens and crunchy peanuts complement the tenderness of flavoursome, marinated ground beef. Lisa's next dish is an iconic Vietnamese street food - crispy Sizzling Crepes with juicy pork belly and earthy vegetables will definitely activate your taste buds. For dessert, Lisa whips up a batch of sweet coconut pudding using beautiful bananas and velvety coconut milk sprinkled with roasted sesame seeds for some crunch.
Episode 2
Popular Athens Recipes
Greek home cook Joanna Chery kicks off this episode of One World Kitchen by showcasing popular recipes from Athens. She begins by preparing Chicken Souvlaki with Tzatziki, a classic dish featuring succulent, beautifully charred chicken skewers and a refreshing cucumber yogurt garlic dipping sauce. Next, she fries up some deliciously flaky cod with an irresistible garlic-potato dip, a staple recipe for Greece's Independence Day. Another popular dish in the Greek culture is Lamb Fricassée. It includes crispy, browned lamb pieces, juicy beef stock and a lovely egg - so savoury. Don't forget, we need a perfect dessert to follow a rich and hearty lamb dish: fried dough balls. Joanna shows us her tricks for making them perfectly warm and crispy.
Episode 3
Hot and Cold Recipes
Warm summer weather in Lebanon calls for less time in a piping hot kitchen. Fun host Jasmin Ibrahim prepares a refreshing salad with crunchy pita crisps called Fattoush and pairs it with a juicy chicken kebab. Then, she shows us a traditional Lebanese dish for a rainy day - Lentil Noodle Soup. With delicious brown lentils, warm and citrusy coriander, and tasty Lebanese pita noodles, this dish is sure to warm up your belly. Next, Jasmin cooks up a classic dish from the ancient Mediterranean coastal city of Tripoli. This traditional recipe, called Sayadiyeh, features a crispy fried cod and fluffy rice sprinkled in toasted almond slices. For dessert, Jasmin shows us one of her favourites, Sweet Cheese Rolls. Sweet, cheesy dough with a creamy milk curd filling and sticky syrup dip will have you making a second batch for later.
Episode 4
Cantonese Comfort Food
What better way to feel good than delightful Cantonese comfort food? Talented home cook Mary Tang give us the lowdown on how to make crunchy, flavoursome Shrimp Toast. To spice it up, she boils a simmering hot pot of a traditional Cantonese soup - Congee. Normally eaten at breakfast, this delicious silky rice soup is loaded with succulent ground pork, earthy shiitake mushrooms, and aromatic ginger and scallions. Next, Mary swears that White Cut Chicken is the ultimate Cantonese comfort food. Slow-poached in juicy chicken stock paired with fresh broccoli and topped with fiery ginger-scallion oil, this dish adds a little extra warmth to your life. For dessert, Mary whips up a batch of sweet, cloud-like Coconut Pudding that will surly melt-in-your-mouth.
Episode 5
A Banquet fit for an Emperor
Elegant Vietnamese fare is often inspired by legendary imperial city cuisine. In this One World Kitchen 3 episode, Host Lisa Nguyen gives us a magical taste of royalty with four colourful and delectable dishes. To start, Lisa exquisitely assembles a nice little starter for a royal dinner party - delicious Rice Cakes with Dried Shrimp. Next, she kicks it up a notch with a Spicy Hue Beef Noodle Soup - a truly slurp-worthy dish. For a touch of sweetness, Lisa then steams caramelized pork and tender shrimp dumplings in a lovely banana leaf. And there's no such thing as a classy Vietnamese dinner party without Baby Clams with Rice. The blend of contrasting flavours and textures in this heavenly dish - tart green apple, crispy rice crackers, plump flavourful clams, and fried shallots - truly emulates the nature of traditional imperial cuisine.
Episode 6
From the Island of Crete
Greek expert Joanna Chery showcases unique recipes from the island of Crete. To start, she whips up a creamy Cretan Meat Pie. Sweet ricotta, tender lamb, and an aromatic bundle of spices covered in a flaky Greek yoghurt pie dough might be the best Greek comfort food. Next, Joanna makes Grouper with Okra - a light and healthy dish featuring flaky sea bass, fresh okra, and delicious potatoes. Then, she prepares a dish that's traditionally served at weddings - Gamopilafo. It's a fluffy, citrusy, rice risotto topped with crispy, juicy chicken that will have you going back for seconds. For dessert, a popular Cretan treat called Baklava. Joanna expertly layers crispy, golden-brown phyllo pastry and douses it in sweet syrup with a sprinkle of crushed pistachios on top. Seriously, it's a wonderful piece of Cretan food heaven.
Episode 7
Nuts about Walnuts, Pine Nuts, and Pistachios
Nuts are a staple in Lebanon - they add depth of flavour and make dishes more hearty. Talented home cook Jasmin Ibrahim shows us a unique Lebanese dish that is traditionally made in the dead of winter - Winter Tabbouleh. With no fresh herbs or vegetables, this crunchy nut, feta, and tasty bulgur salad will get you through a long winter night. Next, she makes a simmering beef tortellini with toasted pine nuts in a hot, tangy yoghurt sauce. She then cooks up tender Celebration Lamb showered in three kinds of tasty nuts; it's great for sharing at special occasions. To finish off, Jasmin prepares some delicious walnut-filled Lebanese Pancakes doused in sweet rose water - yum. Ditch the utensils because these pancakes are traditionally eaten by hand.
Episode 8
Irresistible Pork Recipes
Cantonese cuisine often incorporates pork and host Mary Tang shows us three diverse ways to elevate this juicy protein. First, she chops up a sweet winter melon - saving the hollowed out shell to use as a bowl - with spicy shredded scallops and lean pork tenderloin. Then, she whips up a quick and easy pork stir-fry with crispy snow peas and delicious red peppers. Finally, Mary showcases a Cantonese take on barbeque pork. The secret? A mind-blowing marinade. With sugar and honey crusted pork butt, fermented bean curd and a mixture of delicious Asian sauces, this tangy dish is worthy of an extra batch. Don't forget, delicately steamed sweet buns take this dish up a notch - Mary offers a fun (and easy!) foolproof recipe.
Episode 9
Vietnam's Love for Noodles
Noodles are a staple in Vietnamese cooking and host Lisa Nguyen showcases their versatility by starting off with fine vermicelli Stuffed Squid. Beautifully grilled and charred, these squid make great finger food. Lisa sticks to stuffing with her next dish - a Vietnamese favourite, Spring Rolls. Crunchy on the outside and filled with soft glass noodles, juicy ground pork, tender shrimp, and delectable crab meat on the inside, you're sure to be salivating at the sight of these tasty creations. Next on the menu, a Crispy Egg Noodle Pillow with a medley of vegetables and sauces on top. Lisa then finishes with a fun seafood and tomato soup; make sure you try the yummy shrimp and delightful crab meringue topping.
Episode 10
Hearty Greek Fare
Winters in Greece can get chilly, so fun host Joanna Chery warms us up with some hearty Greek dishes. First, she rolls up some tender Meatballs in a Lemon-Egg Sauce featuring a secret ingredient: rice (shh!). Then, she cooks a vegetarian stew that's packed with tasty artichokes, soft-boiled potatoes, and fragrant dill - great for a cool spring night. To finish, she makes a famous Greek dish called Moussaka. Traditionally eaten at Sunday dinner, this dish emulates the warmth of friends and family. Although it's a two-part process - it's packed with layered vegetables, a hearty meat sauce and a creamy béchamel on top - it's so worth it.
Episode 11
Stuffed
The Lebanese love their stuffed foods, and host Jasmin Ibrahim shows us just how to do it. To start, she eloquently crafts golden Spinach and Feta Turnovers. Then, she stuffs a delicious zucchini with tender beef, crunchy nuts, and soft basmati rice, and smothers it in a flavourful tomato sauce. Next up, Stuffed Lamb and Bulgur Balls - small torpedo shaped balls of juicy minced meat, light and nutty bulgur, and a medley of aromatic spices. Her final dish? A date-stuffed cookie called Maamoul. Normally made for special occasions, these sweet cookies burst with flavour.
Episode 12
Fun with Woks
Host Mary Tang shows us some easy Chinese take-out dishes that are a true "wok" in the park. First, she rolls up some juicy wontons to douse in a bowl of hot seasoned chicken broth and delicious bok choy for a Chinese classic - Wonton Soup. Next, she gets out her frying pan for a crispy bowl of flavourful Chicken Chow Mein with egg noodles, savoury browned chicken, crunchy snow peas, and tasty baby corn. For an even simpler dish (and fan favourite), she then cooks up a hearty dish of Beef and Broccoli. Finally, Mary plays on different flavours with her Sweet and Sour Pork. Marinated pork cubes fried in a wonderful wok with fragrant garlic and ginger, sweet and tart red and green peppers, and succulent pineapple will definitely wake up your taste buds.
Episode 13
Hanoi Specialties
Simple, fun, and magically tasty, some of Vietnam's most delicious and well-known foods come from its capital city of Hanoi. Vietnamese expert Lisa Nguyen shares her knowledge of Hanoi dishes by starting off with a sweet, sour, and spicy papaya salad called Goi Du Du. With a popular nuoc cham dressing featuring sugar, lime juice and Thai chili drizzled over a medley of crunchy carrots, fresh cilantro and mint, chewy papaya, and shrimp, this dish is the perfect balance of wonderful flavours and textures. Also on the menu, grilled-to-perfection Pork Patties with a rich caramel sauce. Fresh fragrant dill and golden turmeric elevate Lisa's next dish as she cooks up some mahi-mahi to enjoy with a beer. To finish off, Lisa exquisitely prepares Vietnam's most popular dish - Pho.
Episode 14
Classic Greek Recipes
Home cook Joanna Chery prepares a series of traditional Greek dishes including Stuffed Vine Leaves - a classic dish made of lemon-doused grape leaves and stuffed with fluffy rice, fragrant herbs, and juicy beef. Then, she prepares a healthy and hearty dish called Giant Baked Beans. Typically used as a side, it pairs well with Joanna's next dish - succulent roast lamb and lemony potatoes. Finally, Joanna makes a Greek specialty - Fried Dough Ribbons. Satisfy your sweet tooth with these fried, coiled dough ribbons drizzled with sweet honey and sprinkled with sugar. Simple, fun, and ever-popular in Greek cuisine, this dish is great for sharing amongst family and friends.
Episode 15
Lebanese Culinary Favourites
What better way to start a meal than with dessert? Lebanese home cook Jasmin Ibrahim shows us how to make a gooey cheese pastry doused in sweet syrup called Knafeh. With a buttery golden-brown crust, oozy melted cheese and fragrant rose water, this decadent dessert will surely satisfy your sweet tooth. Next on the menu, a Lebanese classic - pita bread. You'll never buy it from the store again with this delightfully easy recipe. Jasmin then prepares a well-known Lebanese sandwich - you guessed it, Shawarma. Loaded with charred chicken, a popular Lebanese 7 spice mix, and yummy garlic sauce, this might be the best sandwich ever. Finally, Jasmin cooks up a batch of tasty Beirut Spicy Fish - a recipe that comes from Lebanon's capital.
Episode 16
Hong Kong Foodie Favourites
Cantonese expert Mary Tang showcases traditional dishes from the Chinese coastal territory, Hong Kong. To kick off the episode, Mary rolls up and steams a batch of fluffy Shrimp Dumplings. Next, tender beef with chewy rice noodles and fermented black beans is on the menu. This dish is doused in a fun and tasty dressing featuring salty soy sauce, tart Shaoxing wine, sweet oyster sauce, and a medley of spices. With a sturdy clay pot, Mary then cooks up some savoury Chinese sausage and lays it on a bed of aromatic rice. To top it off, why not some delicious Pineapple Buns? These buns are pillowy and sweet; you'll be surprised to hear that they contain zero pineapple.
Episode 17
No Cutlery Required
Say goodbye to dirty cutlery in this One World Kitchen 3 episode featuring Vietnamese finger foods. Talented cook Lisa Nguyen starts off by making delicious Pork Skewer Rolls - perfect for any party. Featuring tender pork, crispy lettuce, fresh mint, crunchy cucumber, and Chinese chives wrapped in soft rice paper, this dish pairs well with a nuoc cham dipping sauce. Sticky Lemongrass Spare Ribs are next up to the plate; steamed and marinated in a garlicy, caramel glaze (yum!). Next, Lisa fries up some tasty Shrimp and Sweet Potato Fritters using a foolproof technique, adding nuoc cham dipping sauce and lovely Bibb lettuce on the side. Finally, finger-licking Vietnamese Coffee Cupcakes will have you drooling (literally!). Sweetened condensed milk and rich sour cream paired with extra strong coffee will surly keep you coming back for more.
Episode 18
Olives: The Most Useful Ingredient
Is there anything more Greek than olives? Host Joanna Chery shows us how versatile the olive really is by cooking up four diverse Greek dishes. To start, a rich, baked-to-perfection Olive Bread loaded with strong, slightly fruity black Kalamata olives. She then prepares a refreshing Greek Village Salad full of seasonal vegetables, creamy feta, and plump juicy olives tossed in extra virgin olive oil. And guess what? It pairs great with fried Olive Bread. Then, Joanna switches it up with wonderful green olives - the star in her delicious stuffing for Apricot and Feta-Stuffed Chicken Thighs. Finally, we're graced with a unique dessert - Saint Fanourios Cake. Joanna adds metaxa (Greek brandy), sweet dried apricots, and luscious olive oil for a moist dessert.
Episode 19
All Sorts of Spice
Spices are extremely important to Lebanese cuisine and host Jasmin Ibrahim uses a ton of them in four tasty Lebanese dishes. First, she prepares two classic, aromatic toppings for a Lebanese breakfast bread called Manakeesh. Next up, juicy chicken and smokey freekah seasoned with sweet cinnamon, citrusy cardamom, pungent all spice, and black peppercorns. This dish captures the essence of Lebanese cuisine. Moving on, Jasmin then makes a thick and spicy beef stew. It's eaten with vermicelli rice and seasoned with a classic Lebanese 7-spice combo. Fragrant and delicious, this dish can be served family-style for everyone to enjoy. For dessert, Jasmin whips up a wonderfully rich batch of Spiced Rice Pudding and adds some frothy Spiced Coffee to complement.
Episode 20
Moon Festival Menu
China celebrates harvest with the Moon Festival, when the moon is at its fullest during mid-autumn. The best part? A delicious feast. Cantonese expert Mary Tang prepares a common Moon Festival dish - earthy and tasty Mushroom Stir Fry. Then, she cooks up a mouth-watering, Cantonese must-have - Steamed Crab. Using flawless technique, Mary breaks the juicy crab into pieces, fries and steams it in scented spices and sauces. Another Moon Festival staple is Cantonese Roast Duck - Mary uses sweet-savoury Chinese five-spice powder, dark soy sauce, and aromatic white pepper to make a fragrant rub. Finally, Moon Cake at the Moon Festival a given. Exquisitely crafted with red bean paste and sweet syrup rolled flawlessly into a crispy golden-brown dough, these lustrous creations are almost too pretty to eat.
Episode 21
Dim Yum!
Warm and talented Cantonese home cook Mary Tang kick starts this One World Kitchen 3 episode by showcasing traditional, ever-popular dim-sum dishes. First up, juicy Pork-Filled Dumplings. Made with fresh water-chestnuts, shiitake mushrooms and a blend of Asian sauces and spices, these sweet and salty bite-sized creations are to die for. To add to our desire, Mary fries up some savoury Chinese Daikon Radish Cakes in a piping hot wok. Next, a flavourful lotus leaf filled with sticky rice and a medley of salted duck eggs, Shaoxing wine, and dried shrimp is truly hard to resist. To finish off, Mary combines gorgeous Adzuki beans with rice flour and sesame seeds to create airy and full of flavour sesame balls.
Episode 22
Cantonese Seafood
Bring on the seafood. Home cook Mary Tang kicks off this episode of One World Kitchen 3 with a unique dish featuring chewy clams, sweet and bitter fermented black beans, and a collection of spices. Next, she makes us her favourite shrimp dish - Shrimp and Egg Fried Rice. Fluffy egg bits, lightly flavoured nutty brown rice, and a pop of tender shrimp works wonders for the taste buds. A common appetizer, Mary then walks us through a spicy concoction of deep-fried salt and pepper squid or Calamari. And who doesn't love lobster? Mary finishes off with Cantonese Lobster with Ginger and Scallions (yes, it tastes as good as it sounds!). A Cantonese take on the juicy protein, this dish is fried in hot bubbling oil for a golden-brown crust, and steamed in great Shaoxing wine and salty soy sauce for some flavour.
Episode 23
Vietnamese Food with a French Twist
Lisa Nguyen, a passionate and fun-loving Vietnamese home cook, introduces us to some of her favourite Vietnamese dishes with a French flare. Set in the colourful One World Kitchen 3 kitchen, Lisa assembles a classic Vietnamese sandwich. Golden-brown sautéed onions, salty bacon, tangy pickled carrots and daikon, and flavourful ground pork pâté pressed between two slices of crispy baguette will definitely get your mouth salivating. Next up, hot pork lathered in cognac inside a crunchy golden puff pastry. Moving away from pork, Lisa then cooks up a hearty plate of Shaking Beef with a leafy watercress salad on the side. Finally, Lisa shows us her Vietnamese play on a traditional French dessert - Mango Crème Caramel. Uniquely steamed in a wok, enjoy this fruity, delightful dessert with a warm cup of coffee.
Episode 24
Balancing Sweet with Savoury
A tasty four-course Vietnamese meal using fruit? Yes, please. For her first dish, talented home cook Lisa Nguyen uses tangy tamarind pulp to balance flavours in a savoury bowl of Vietnamese Sour Fish Soup. Then, she combines tart pomelo and sweet pineapple with juicy crab meat for a flavourful salad. Next up, hot Chicken Coconut Curry with a hint of citrusy lemongrass, sweet potatoes, and a kaffir lime leaf. Pair it with a warm, toasty baguette and you're good to go. Lisa's last dish is a mouth-watering, classic Vietnamese dessert. Soft and chewy Steamed Banana Cake drizzled in a sweet velvety coconut sauce crunchy sesame seeds will have you begging for more.
Episode 25
Four Course Lebanese
Host Jasmin Ibrahim gives us the lowdown on her four favourite Lebanese dishes for a tasty meal. The best part? They all incorporate sweet and crunchy pomegranate. First, she makes a smoked eggplant dish - Baba Ghanouj. Then, she prepares a delicious Pastry with Pomegranate Sauce. These little half-moons, are filled with rich lamb, fresh mint, and toasted pine nuts, then paired with citrusy pomegranate molasses for a true balance of flavours. Next on the menu, Chicken with Pomegranate Sauce - a delightful blend of aromatic spices, sweet pomegranate molasses, and tender chicken breast. Enjoy with some fluffy rice and roasted vegetables for a delectable Sunday night dinner. Finally, Jasmin gives us a little taste of a classic sweet dish called Lebanese Nights Dessert. It's a velvety semolina pudding topped with cloud-like whipped cream and garnished with pomegranate stars - seriously hard to resist.
Episode 26
Lebanese Small Plates
Talented home cook Jasmin Ibrahim prepares delicious, sharable small plates in this episode of One World Kitchen. First on the menu, Grilled Lamb Skewers. Wonderfully charred and seasoned with sweet cinnamon, potent all-spice, and a punch of garlic, these lamb skewers will be the hype at your next family get-together. Then, Jasmin makes a famous Lebanese classic - Falafel and Hummus (so tasty!). Next up, savoury Zucchini Fritters with a zesty yogurt sauce are added to the mix for a little dinner party pizzazz. Finally, Jasmin's favourite cheese is the star of this next dish - Grilled Halloumi. Served with a sweet and citrusy rose drink, this small plate will have your guests going crazy.
Episode 27
Opa!
Host Joanna Chery elevates four Greek dishes using wine and spirits in this episode of One World Kitchen. First up, brown rice Stuffed Mussels infused with Greek dry white wine, tangy lemon juice, and fragrant spices - perfect for a sunny day by the sea. When evening rolls around, Joanna insists that red wine is a must. She makes a Sausage and Pepper Stew packed with golden-brown sausages and colourful bell peppers simmered in yummy tomatoes and a healthy dose of red wine. Then, she pulls out some brandy for a tender and delicious Beef Orzo Casserole. Finally, Joanna uses a traditional licorice-flavoured spirit called ouzo to bake a mouth-watering batch of Drunk Cookies.
Episode 28
Cheese with Every Meal!
Cheese - a staple in traditional Greek cuisine. Talented home cook Joanna Chery fries up two delicious appetizers called Saganaki, both featuring two different types of cheese. First, she fries up kefaltyri, a hard, salty cheese in a dramatic burning flame of ouzo (licorice-flavoured alcohol) - Opa. Then, Joanna shows us a popular Fried Shrimp and Cheese appetizer using tasty feta and tender shrimp. Pair both dishes with a Greek rustic bread and you've nailed it. Next up, Joanna prepares a Greek classic - Spanakopita. This mouth-watering dish is made up of creamy ricotta, crispy phyllo pastry, fresh spinach, and a hint of dill (yum!). Moving on, Joanna showcases her all-time favourite Greek meal - Pastisio. For dessert, cheesy sweet tarts called Melitinia Cookies. Commonly served at parties, these ooey-gooey mascarpone-filled creations are to die for.