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Diana makes lemon ricotta doughnuts; Kelvin makes Korean fried chicken; Scott makes sausage ragu with basil and chilli.
Scott makes some quick steak with pepper sauce; Kelvin makes basil chicken with crispy rice noodles; Diana makes one bowl of gluten free brownies.
Scott makes a chicken noodle soup using leftovers; Kelvin prepares sweet and sour pork; Diana creates tropical mango and coconut bars.
Scott demonstrates how to make his roasted cauliflower; Diana prepares Asian salad with dumplings; Mike whips up blueberry and white chocolate muffins.
The team prepare vegan mapo tofu, dan dan noodles with lemon, lime and bitters, and Thai fishcakes with spiced chai and ginger fizz.
Diana shares her healthy grain salad recipe; Mike prepares tempura barramundi with tartare sauce; Scott whips up a simple chocolate mousse.
The team create a grilled broccoli steak, rainbow trout with orange and fennel salad, and bacon kimchi fried rice.
Diana Chan re-creates a dim sum experience at home; Scott cooks a simple seared salmon with shiitake mushrooms.
Mike makes easy basil pesto salad; Diana makes chicken dumplings and corn soup; Mike makes prawn spaghetti pasta.
Diana demonstrates how to make a basil pesto using four ingredients, and Scott make bresaola with rocket and pickles.
