Sonia begins with a Savory Tart, featuring a flaky crust filled with cheese, vegetables, and herbs, making it an ideal dish for lunch or dinner. She follows this with Monkey Bread, a fun, pull-apart bread coated in cinnamon sugar, offering a playful and delicious contrast to the savory tart.

Seafood Carbonara takes center stage as Sonia demonstrates a seafood twist on the classic Italian pasta dish, using a mix of seafood like shrimp and clams, paired with a creamy sauce. To finish, she bakes a fresh Strawberry Tart, with a buttery crust filled with creamy custard and topped with vibrant strawberries, offering a light and refreshing dessert.

Sonia demonstrates how to make Surimi Potato Croquettes, crispy on the outside and creamy on the inside, paired with the mild flavor of surimi. She finishes with Hot Cross Buns, a spiced, fruit-filled bread roll traditionally served during Easter, perfect with a cup of tea or coffee.

Sonia starts with Savory Strudel, a flaky pastry filled with vegetables and cheese, offering a light yet flavorful dish. She contrasts this with the rich, dark decadence of Devil's Food Cake, known for its moist layers of chocolate goodness. The mix of savory pastry and indulgent chocolate creates a perfect harmony of flavors.

In this episode, Sonia takes on Seafood Noodles, a delightful dish that combines perfectly cooked pasta with an assortment of fresh seafood, all coated in a light, flavorful sauce. For dessert, she makes a Cloud Cake, a light-as-air cake that almost melts in your mouth, creating the perfect sweet and fluffy ending.

Quiche Lorraine is the highlight of this episode, as Sonia prepares the famous French savory tart filled with bacon, cheese, and a rich custard. For dessert, she moves to a decadent Moka Cake, where layers of coffee-flavored sponge cake are paired with a creamy coffee frosting, offering a perfect pick-me-up for coffee lovers.

Lazio Calascione is the savory highlight of this episode, as Sonia bakes this rustic pie filled with cheese and sausage. For dessert, she prepares Brûlée Tarts, with a rich, custard filling and a perfectly caramelized sugar topping, adding elegance and sweetness to the table.

Polenta Pizza offers a creative spin on traditional pizza, as Sonia uses a polenta base instead of dough, topping it with cheese and vegetables. For dessert, she whips up Mini Coffee Pavlovas, crisp meringue shells filled with coffee cream, offering a delicious combination of textures.

In this episode, Sonia creates Spätzle with Zucchini Cream, Potatoes, and Mussels, blending the delicate flavors of zucchini and seafood in a comforting pasta dish. For dessert, she turns to Alfajores, soft cookies filled with dulce de leche, offering a sweet and creamy conclusion to the meal.

Hamburger and Fries are featured as Sonia shows how to make the perfect burger with crispy, golden fries. She then pairs this classic combo with Tarte Tatin, a caramelized upside-down apple tart that adds a sweet, buttery contrast to the savory, satisfying main dish.

Sonia prepares Orecchiette with Turnip Greens, a southern Italian specialty with a perfect balance of earthy greens and tender pasta. For dessert, she makes Pasteis de Nata, Portuguese custard tarts with a flaky crust and creamy filling, providing an international twist to the meal.

Bartolaccio, a traditional savory pastry filled with mashed potatoes and seasoned with herbs, kicks off this episode. Sonia follows up with Soft Orange Cake, a moist and zesty dessert that’s bursting with citrus flavor. This combination of a hearty savory dish and a light, fresh dessert brings balance and variety to the meal.