A lamb's rib saddle is wrapped around chopped kidneys and vegetables.
Smoked Eel is placed on homemade bread and covered in a horseradish sauce.
Graham Kerr shares the story of his trip to the winter carnival in Quebec, Canada, and then he makes a Creme Chatelaine: rum-soaked sponge cake layered with Italian ice cream.
After sampling a Rum Baba in Exeter, England, Graham Kerr makes his own version. He starts by creating a rum-soaked cake made with a yeast batter and ends with a dramatic flambe.
Graham Kerr pays tribute to Vienna with his decadent Herr Kerr Torte: two thin crusts loaded with a raspberry and sour cream filling and covered with whipped cream.
Graham Kerr prepares Portuguese tomato soup with spicy chorizo and a raw egg and serves it with a Swiss pastry.
Pounded veal wrapped around ham and mushrooms with a wine sauce.
Sole, shrimp, quenelles and apple in a curry sauce with wine.
Pot roast cooked in beer with mushrooms and oysters.
An unusual dessert cake made from pastry balls stuck together with sugar forming the outside of a cake and filled with whipped cream.
Two types of stuffed mushrooms, the first with green and red peppers with ham between two mushroom caps deep fried.
A simple custard pie with a "burnt" sugar top.
Beef, kidneys, oysters and red wine covered with a pastry ball and boiled.
Sole pan fried in butter with a sauce of veal stock, wine and chives.
A chilled pudding and gelatin dessert with cherries.
A hot Italian sandwich of ham and cheese, breaded and deep fried.
Traditional jambalaya made with a tomato base, rice, shrimp and ham.
Cold chicken and vegetable soup served with a beer batter fish in the side.
Chicken stuffed with truffles and chicken pate and baked with bacon strips on top.
Pepper Pot Soup is made with pig tails, beans, greens and lots of hot spice.
Grapefruit stuffed with peppers, crab meat and more grapefruit and covered with mayonnaise. Kerr also prepares mushroom souklash.
Snapper fillet's pan fried and covered with a tomato and herb sauce.
Broiled avocados stuffed with shrimp and red snapper in a rum sauce.
Sausage made with ground chuck, pork fat and several herbs stuffed into pork casings.
English tea cake filled with raisins and dates and covered with a sugar glaze.
Using rum and spices from Jamaica, Graham cooks a pork pot roast in pineapple juice.
A light fluffy omelet with green and red peppers, onions, olives and cilantro.
Four different cold hors d'oeuvres: brains in French dressing, mushrooms in wine and catsup, onions in wine and catsup and herring pate.
Pineapple filled with bananas, lime and pineapple gelatin and cream.
Homemade ice cream served with baked peaches.
A tarte of pears on pastry and covered with a sugar glaze.
Snails and chicken wings are prepared with the same tomato and wine sauce.
A chicken is de-boned and stuffed with sausage and baked.
Baked pork chops with apple cider gravy and a blackberry and apple pie.
Ice Cream sandwiched between a split muffin, battered and deep fried.
A difficult to make pastry is filled with bread crumbs, apples and raisins.
A chicken dish named for Graham's wife, chicken casserole in a white sauce with shrimp and asparagus served on rice.
Roasted pheasant in a pineapple and wine sauce.
Baked spare ribs with a sauce of tomatoes, wine, green peppers and onions.
Pastry stuffed with butter and chives and fish rolled in bacon strips.
A large turkey stuffed with a pork sausage dressing at one end and chestnut stuffing at the other end.
Shrimp prepared in a coconut and wine sauce and served in coconut shells.