Rick Stein's Spain

Celebrity chef Rick Stein takes as meandering journey through the waterways of France, sampling the very best of the country's cuisine, as he takes the long route to a favourite Marsailles eatery.

Rick Stein discovers the many varied delights of Mediterranean food.

Inspired by a road trip that he made in the 1970's, the UK chef documents the food and culture from San Francisco in California down to Oaxaca in Mexico.

MasterChef Australia is a Logie Award-winning Australian competitive cooking game show based on the original British MasterChef. It is produced by Shine Australia and screens on Network Ten.

Saturday Kitchen Live is a 90 minute cookery programme, which is broadcast live on BBC One on Saturday mornings. Matt Tebbutt is the predominant presenter. Andi Oliver and Michel Roux Jr. have also presented several episodes. Previous presenters have included Antony Worrall Thompson and Gregg Wallace. The programme is currently produced by Cactus TV. The programme has also aired on RTÉ One in Ireland on Saturday mornings, the episodes shown are several months old.

Challenged by the UK's Japanese Ambassador to cook a Japanese banquet for his distinguished guests, Rick spends one week visiting Japan's vibrant fish markets and island restaurants, aiming to master the art of cooking fish - Japanese-style. Japan is arguably the ultimate destination for serious lovers of fish. Will Rick be able to learn enough to impress all at the banquet?

Rick Stein takes an epic culinary journey by sea, down rivers and overland to explore the Far East's diverse food cultures.

Rick Stein sets out on his German voyage with his usual appetite to unearth some of the country's hidden culinary gems. As always, Rick seeks out enticing fishing opportunities and is on the hunt for the most tantalising seafood - but this journey is different to most because it is one that is very close to Rick's heart. Although Rick has always known he was of German descent, he knows very little of his German family - but the one thing he is sure of is that he wouldn't have the business he has today without them. In the early 70s, he inherited £10,000 from a great uncle that he never knew, money which provided him with a great investment in his restaurant.