Plat Du Tour
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Plat Du Tour
Guillaume Brahimi guides us to the heart of France by exploring its wonderful food culture and serving up his 'Plat du Tour' each night of the Tour de France.
Series, Cooking
Recording Options
Plat Du Tour - TV Showtimes
Friday, January 23
3:30pm
Plat Du Tour ‘Panini With Mortadella And Burrata’
SBS
Plat Du Tour
'Panini With Mortadella And Burrata'
SBS, 3:30pm, Fri, 23 Jan 2026, 5 minutes
REPEAT
Guillaume visits the deli of Davide Simoni. Together Guillaume and Davide create the ultimate Italian sandwich featuring mortadella, pesto, and burrata cheese.
Series, Australia, English, Cooking, Season 5 Episode 2
Recording Options
Plat Du Tour ‘Panini With Mortadella And Burrata’
SBS HD
Plat Du Tour
'Panini With Mortadella And Burrata'
SBS HD, 3:30pm, Fri, 23 Jan 2026, 5 minutes
REPEAT
Guillaume visits the deli of Davide Simoni. Together Guillaume and Davide create the ultimate Italian sandwich featuring mortadella, pesto, and burrata cheese.
Series, Australia, English, Cooking, Season 5 Episode 2
Recording Options
3:35pm
Plat Du Tour ‘Silverbeet And Ricotta Agnolotti’
SBS
Plat Du Tour
'Silverbeet And Ricotta Agnolotti'
SBS, 3:35pm, Fri, 23 Jan 2026, 5 minutes
REPEAT
The Piedmont region is famous for some wonderful pastas. Guillaume meets Rosanna, an 83 year old Nonna shares her secrets for making authentic agnolotti filled with silverbeet and ricotta.
Series, Australia, English, Cooking, Season 5 Episode 3
Recording Options
Plat Du Tour ‘Silverbeet And Ricotta Agnolotti’
SBS HD
Plat Du Tour
'Silverbeet And Ricotta Agnolotti'
SBS HD, 3:35pm, Fri, 23 Jan 2026, 5 minutes
REPEAT
The Piedmont region is famous for some wonderful pastas. Guillaume meets Rosanna, an 83 year old Nonna shares her secrets for making authentic agnolotti filled with silverbeet and ricotta.
Series, Australia, English, Cooking, Season 5 Episode 3
Recording Options
Saturday, January 24
5:00pm
Plat Du Tour ‘Tagine Of Lamb With Prunes And Couscous’
SBS
Plat Du Tour
'Tagine Of Lamb With Prunes And Couscous'
SBS, 5:00pm, Sat, 24 Jan 2026, 5 minutes
REPEAT
Plums were introduced to Europe by Benedictine Monks returning from the Crusades. Guillaume visits a local plum orchard to discover what makes the prunes of Agen so special and uses them in a delicious lamb tagine.
Series, Australia, English, Cooking, Season 5 Episode 13
Recording Options
Plat Du Tour ‘Tagine Of Lamb With Prunes And Couscous’
SBS HD
Plat Du Tour
'Tagine Of Lamb With Prunes And Couscous'
SBS HD, 5:00pm, Sat, 24 Jan 2026, 5 minutes
REPEAT
Plums were introduced to Europe by Benedictine Monks returning from the Crusades. Guillaume visits a local plum orchard to discover what makes the prunes of Agen so special and uses them in a delicious lamb tagine.
Series, Australia, English, Cooking, Season 5 Episode 13
Recording Options
Sunday, January 25
5:30pm
Plat Du Tour ‘Gateau De Savole’
SBS
Plat Du Tour
'Gateau De Savole'
SBS, 5:30pm, Sun, 25 Jan 2026, 5 minutes
REPEAT
Guillaume visits Antica Pasticceria Castino, a beloved pastry shop which opened in 1925. Guillaume is inspired to make an iconic cake that is 'as light as a feather'. The gateau de savoie.
Series, Australia, English, Cooking, Season 5 Episode 4
Recording Options
Plat Du Tour ‘Gateau De Savole’
SBS HD
Plat Du Tour
'Gateau De Savole'
SBS HD, 5:30pm, Sun, 25 Jan 2026, 5 minutes
REPEAT
Guillaume visits Antica Pasticceria Castino, a beloved pastry shop which opened in 1925. Guillaume is inspired to make an iconic cake that is 'as light as a feather'. The gateau de savoie.
Series, Australia, English, Cooking, Season 5 Episode 4
Recording Options
Tuesday, January 27
3:30pm
Plat Du Tour ‘Galette De Perouges’
SBS
Plat Du Tour
'Galette De Perouges'
SBS, 3:30pm, Tue, 27 Jan 2026, 5 minutes
REPEAT
In Perouges, Guillaume meets Martin Thibault, and learns the tricks for making a sweet, thin, brioche pie known as 'the galette de perouges'.
Series, Australia, English, Cooking, Season 5 Episode 5
Recording Options
Plat Du Tour ‘Galette De Perouges’
SBS HD
Plat Du Tour
'Galette De Perouges'
SBS HD, 3:30pm, Tue, 27 Jan 2026, 5 minutes
REPEAT
In Perouges, Guillaume meets Martin Thibault, and learns the tricks for making a sweet, thin, brioche pie known as 'the galette de perouges'.
Series, Australia, English, Cooking, Season 5 Episode 5
Recording Options
Wednesday, January 28
3:35pm
Plat Du Tour ‘Rabbit Stew With Dijon Mustard’
SBS
Plat Du Tour
'Rabbit Stew With Dijon Mustard'
SBS, 3:35pm, Wed, 28 Jan 2026, 5 minutes
REPEAT
Dijon historically was the epicentre of French mustard. Guillaume takes inspiration from this classic French condiment and makes a rich rabbit stew flavoured with white wine and dijon mustard.
Series, Australia, English, Cooking, Season 5 Episode 6
Recording Options
Plat Du Tour ‘Rabbit Stew With Dijon Mustard’
SBS HD
Plat Du Tour
'Rabbit Stew With Dijon Mustard'
SBS HD, 3:35pm, Wed, 28 Jan 2026, 5 minutes
REPEAT
Dijon historically was the epicentre of French mustard. Guillaume takes inspiration from this classic French condiment and makes a rich rabbit stew flavoured with white wine and dijon mustard.
Series, Australia, English, Cooking, Season 5 Episode 6
Recording Options
3:40pm
Plat Du Tour ‘Escargots A La Bourguignonne’
SBS
Plat Du Tour
'Escargots A La Bourguignonne'
SBS, 3:40pm, Wed, 28 Jan 2026, 5 minutes
REPEAT
Today Guillaume is showcasing 'escargots a la bourguignonne'. This bistro dish was created in Burgundy and features plenty of butter, garlic and that infamous French ingredient - the snail.
Series, Australia, English, Cooking, Season 5 Episode 7
Recording Options
Plat Du Tour ‘Escargots A La Bourguignonne’
SBS HD
Plat Du Tour
'Escargots A La Bourguignonne'
SBS HD, 3:40pm, Wed, 28 Jan 2026, 5 minutes
REPEAT
Today Guillaume is showcasing 'escargots a la bourguignonne'. This bistro dish was created in Burgundy and features plenty of butter, garlic and that infamous French ingredient - the snail.
Series, Australia, English, Cooking, Season 5 Episode 7
Recording Options
Thursday, January 29
3:30pm
Plat Du Tour ‘Whole Braised Free Range Chicken With Raisins And...’
SBS
Plat Du Tour
'Whole Braised Free Range Chicken With Raisins And Rice Pilaf'
SBS, 3:30pm, Thu, 29 Jan 2026, 5 minutes
REPEAT
Colombey-les-Deux-Eglises is surrounded by Pinot Noir and Chardonnay vines. They're perfect for drying into juicy raisins, which Guillaume sprinkles into his Middle Eastern rice pilaf served with a braised marinated chicken.
Series, Australia, English, Cooking, Season 5 Episode 8
Recording Options
Plat Du Tour ‘Whole Braised Free Range Chicken With Raisins And...’
SBS HD
Plat Du Tour
'Whole Braised Free Range Chicken With Raisins And Rice Pilaf'
SBS HD, 3:30pm, Thu, 29 Jan 2026, 5 minutes
REPEAT
Colombey-les-Deux-Eglises is surrounded by Pinot Noir and Chardonnay vines. They're perfect for drying into juicy raisins, which Guillaume sprinkles into his Middle Eastern rice pilaf served with a braised marinated chicken.
Series, Australia, English, Cooking, Season 5 Episode 8
Recording Options
3:35pm
Plat Du Tour ‘Andouillette Served With Potatoes And Seeded...’
SBS
Plat Du Tour
'Andouillette Served With Potatoes And Seeded Mustard Sauce'
SBS, 3:35pm, Thu, 29 Jan 2026, 5 minutes
REPEAT
The must try dish in Troyes is the 5A andouillette, a very aromatic sausage, stuffed with pure pork, onion and herbs. Guillaume creates a creme fraiche and mustard seed sauce that perfectly Paris with the 'troyes andouillette'.
Series, Australia, English, Cooking, Season 5 Episode 9
Recording Options
Plat Du Tour ‘Andouillette Served With Potatoes And Seeded...’
SBS HD
Plat Du Tour
'Andouillette Served With Potatoes And Seeded Mustard Sauce'
SBS HD, 3:35pm, Thu, 29 Jan 2026, 5 minutes
REPEAT
The must try dish in Troyes is the 5A andouillette, a very aromatic sausage, stuffed with pure pork, onion and herbs. Guillaume creates a creme fraiche and mustard seed sauce that perfectly Paris with the 'troyes andouillette'.
Series, Australia, English, Cooking, Season 5 Episode 9
Recording Options
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