Maeve explores the sweet power of onions with Spanish chef, Pablo Tordesillas Garcia and discovers the delights of a Catalonian favourite – char-grilled baby leeks with romesco sauce. Sicilian-Australian chef, Rosa Mitchell recalls a symphony of recipes from her heritage in her Melbourne restaurant, Rosa’s Canteen – and shares her version of caponata – a sweet-sour vegetable dish that epitomises what the Italians refer to as ‘Agrodolce’. Maeve and Israeli born chef, Michael Rantissi make pomegranate molasses from scratch for use in for a fresh cauliflower and pomegranate salad. Later, Maeve explores the joyous sweet-sour flavour rush of an Indian tamarind and date chutney with mother and son chutney specialists Jaya and Ankit Chopra, before finishing with an elegant Japanese citrus tart made with the newest citrus to reach our shores – yuzu – from innovative Italian chef, Federico Zanellato.