Season 1

Making black bean and kabocha squash soup with braised Swiss chard and chili pesto.

Spencer makes a spicy spinach and Taleggio cheese wonton soup in a chorizo broth.

No details

Spencer Watts sets a fire outdoors and prepares campfire steaks with nori butter, an open-faced Montreal smoked meat potato rosti, and a sweet and creamy chocolate and cherry liqueur fondue with treats.

Spencer cooks up comfort food with a little heat to tickle taste buds, including Cajun shrimp cakes with Creole etouffee, Mexican spicy beef pupusas with all the trimmings and Brazilian moqueca with halibut and shrimp.

Spencer indulges his sweet tooth with recipes including candied orange and caramelised white chocolate blondies with orange cream cheese.

Spencer sets the oven on low and celebrates his love of beans as he makes black bean and kabocha squash soup with braised Swiss chard and chilli pesto and Mediterranean-style broad beans in sauce.

Spencer bakes it sweet and savoury by introducing his cheddar chive biscuits with poached eggs and country gravy, and takes a deep dive into autumn apples with his Dutch apple-cranberry pie.

In a modern version of TV dinner nostalgia, Spencer makes his bar-raised version of Salisbury steak with gravy, Vichy peas and a potato cauliflower mash with Stilton.

There are a lot of ways to dress up a tuber and Spencer shares three recipes, including a decadent potato pie with a camembert centre and a parsley butter drizzle.

Spencer whips up his burgundy chicken stew with porcini mushroom grits and pancetta, and prepares whole roasted pork belly with a fresh salsa verde.

Spencer makes a spicy Korean fried chicken `dog' with sesame ketchup and gochujang ketchup, chicken drumsticks with a quick buttermilk onion dipping sauce, and popcorn shrimp waffle cone tacos.

Spencer makes his corned beef stew with horseradish mash and fills the cabin with the rich, mouth-watering smell of a delicious Thai curry with garlic shrimp and fragrant rice.

Spencer makes a few of his family-style favourites, including his moussaka crown, Italian herb half-chickens with sun-dried tomato cream sauce and a silky smooth eggnog creme caramel.

Spencer provides some twists on a few originals, including his version of meat tourtiere pies, a Newfoundland-inspired bunt pan figgy duff with maple syrup liqueur and west coast salmon rolls.