Season 3

Simon prepares an Italian classic with a twist, puts fresh pasta to the test, and creates a caramelised orange and bitter leaf salad.

Simon makes farfalle with fried kale and peas; Luke Hines makes tacos with mince made from cauliflower.

Simon shares his recipes for a New York-style chilli hot dog, Italian custard cream horns, and watercress salad with peaches and piccalilli.

Simon demonstrates his recipe for garam masala carrot fritters with pickled lime cream, some of his favourite crispy and fresh fritters.

Simon creates a Cambodian fried rice with a fresh pepper lime dressing, a crispy vegetarian cake, and a strawberry smoked almond feta salad.

Simon makes tempeh and tabbouleh wraps, Rebecca Veale's sticky date pudding, roasted red capsicum preserved in oil, and baked avocado with cheese and pickles.

Simone creates easy and fun dishes, including mixed berry Pop-Tarts, rockmelon with salted capers, and a homemade apple sauce that will match with most dishes.

Simon demonstrates his recipes for superfood green curry, dumplings, salt and pepper yams, and a fried tofu wrap.

Simon demonstrates his recipes for a tomato eggplant curry, Greek-style kalamata olives with macadamias, and pesto pasta.

Simon shares his recipes for spelt salad with rocket and fig, garlic potatoes, and a triple-wrap deli stack.

Simon makes dishes perfect for entertaining, including an Indian-style vegan frittata, a salad with farro and pickled red onions, and mushroom tacos. He also visits Transformer in Fitzroy, Victoria.

Simon shares recipes for mixed vegetable baji buns, pasta e fagioli soup, and home-made two minute noodles made in under two minutes.

Simon prepares an easy one-pan pasta bake, oven-baked stuffed capsicums, and one-pot spicy mushroom noodles.

Simon shares recipes for charred cucumber and dill salad, and Anzac biscuits. He elevates some salads with salt.

Simon prepares no-waste bread crackers, buffalo cauliflower nuggets, green goddess fried rice, and broccolini with garlic and roasted almonds.

Simon makes some tasty homemade bread crisps, buffalo cauliflower nuggets, green goddess rice, and magic almonds.

Simon prepares a black-eyed pea stew with chilli green salsa, zucchini on sourdough, and a sweet Sri Lankan coconut pancake.

Simon demonstrates his recipes for sweet summer tacos with pineapple and coconut, mushroom calamari, and sticky fried onion jam.

Simon makes Korean-style oyster mushroom steak, and chocolate, banana, and macadamia balls; Simon and Judith Lucy make some saucy subs.

Simon makes spicy gevulde speculaas; Simon's mother drops by to share her secret Christmas meringue recipe.

Simon makes Thai tofu cakes; Luke Hines makes banana and peanut butter cookies; Simon goes hunting for truffles; there's a recipe for homemade dark chocolate freckles.

Simon prepares slow roasted cabbage, and a simple salt and pepper tofu; at Minter Magic Farm in Mildura, Simon tries some citrus.

Simon prepares bread dumplings in vegetable broth, crispy chilli stir fry, and spicy farro salad with roasted radishes.

Simon prepares a hearty stew, and maple tahini biscuits; a guest shows Simon how to make a carrot cake slice.

Simon makes sesame noodles with chilli oil, and an endive salad; Renee Buckingham prepares a broccoli salad.

Simon makes Southern fried tofu, spicy Szechuan tofu with James Phelps, and a spiced nut salad. Jack makes spinach and feta rolls.

Simon Toohey shares his recipe for polenta-crusted buffalo button mushrooms, and is joined by Judith Lucy to cook potato bread.

Simon cooks grilled fennel with black garlic dressing, spaghetti frittata, blood orange chocolate mousse, and winter vegetables with mustard dressing.

Simon prepares a waste-not want-not stir fry, and cheesy cupcake party bread; Zachary shares his recipe for okonomiyaki.

Simon shares his recipes for a curried potato and carrot breakfast and a tomato and jammy onion tart, and his mum joins him in the kitchen to share her eggplant with tomatoes and chickpeas recipe.