Reporters Jimmy Doherty, Matt Tebbutt, and Kate Quilton are back to unravel the culinary mysteries that perplex Australians in Season 4 of Food Unwrapped.
The show is set to air weeknights at 6.30pm on both SBS Food and SBS On Demand.
The premiere episode kicks off with Jimmy Doherty examining the nutritional value of snacks marketed as healthy options for children. Are they as good for kids as the advertisements suggest? Meanwhile, Kate Quilton explores what makes budget-friendly red wines palatable.
Co-host Matt Tebbutt jumps into the aromatic world of garlic in the first episode. He seeks to understand why this culinary staple, renowned for its flavour, also has the notorious side effect of bad breath.
Tuesday’s episode promises a cheesy showdown. Jimmy Doherty delves into the debate surrounding halloumi cheese, igniting what appears to be a full-blown cheese war. Not to be outdone, Kate Quilton investigates a potentially lethal toxin said to be hiding in the common apple core.
Adding a touch of science to the mix, Matt Tebbutt probes into the realm of baker’s yeast. The episode aims to reveal the secrets behind one of the most essential, yet overlooked ingredients in our daily bread—sourdough.
Wednesday’s segment is for the daring and the curious. The trio investigates whether the unsettling myth about wasps being present in fresh figs holds any truth.
The Thursday episode tackles another kitchen staple—tomatoes. The team scrutinises the nutritional benefits of canned versus fresh tomatoes, offering viewers valuable insights.
On Friday, Jimmy Doherty discovers what makes rose oil the ‘liquid gold’ of the culinary world. While Kate Quilton unveils why pork should never be consumed when it’s pink. Rounding off the week, Matt Tebbutt investigates the safety of cooking food in plastic oven bags.
Whether you’re a foodie or just someone who enjoys an occasional culinary adventure, Season 4 of Food Unwrapped offers something for everyone. Tune in for a gastronomic journey that promises to inform, educate, and maybe even shock you.
