Curtis plans a main course of pan-fried Mahi Mahi with ginger, garlic and macadamia nuts followed by a decadent dessert of banoffee pie. In keeping with the Hawaiian theme, Curtis makes a Paradise Punch to be served inside the hollowed pineapples.

The happy couple sit down to cannelloni- one half with beef ragu and the other with spinach and ricotta. For dessert, Curtis serves an iced raspberry souffle.

Cindy and Peter relax with glasses of wine in the backyard while Curtis serves beef stir-fry with filet mignon and, for dessert, a lemon curd tart topped with raspberries.

Tony and Marta sip on lychee Bellinis while Curtis serves Son-in-Law eggs (deep fried hard boiled eggs with crispy chilies and shallots) and red curry with lobster tail.

While the expecting couple enjoys the heirloom tomato and buffalo mozzarella salad, Curtis puts the final touches on the ravioli with a brown butter and sage sauce that he completes with pine nuts.

Curtis serves steamed orange roughy (an Australian fish) with noodles and stir-fry to a family with a plethora of dietary restrictions. For dessert, he's baked pears with maple syrup, dried fruit, and nuts.

Curtis designs a menu of Orange Chicken, special stir-fried rice, and a dessert of tempura strawberries with chili and lime marscarpone dip.

It's Jeannie's birthday. Curtis prepares an appetizer of pan-fried Scandinavian cheese on crostini & sour cream jam. The main course: roasted pork loin with honey-glazed carrots & apple compote. For dessert, a birthday cake of peach, citrus, & honey.

Curtis serves zucchini stuffed with ricotta and tomato sauce, linguini with shrimp in a homemade pesto sauce, and fresh seasonal berries in a raspberry sauce.

Layla thinks men have no business in the kitchen, and Curtis vows to prove her wrong. Layla and John enjoy seafood paella and caramelized mangoes in a coconut basket with coconut ice cream, thanks to Curtis, who proves that men can definitely cook.

Kristi and Ameri sit down to an Asian themed meal started off with yellowtail and tuna sashimi with a sesame crust. The appetizer is followed by black cod with miso sauce and green tea ice cream for dessert.

For dinner, Curtis plans a roasted rack of lamb with parsley, dijon chives, and Provencal ratatouille. The dessert is a decadent mint chocolate soup with melting chocolate croutons.

Curtis serves two risottos: one with asparagus and parmesan-reggiano for the veggie-lover and one with seafood, asparagus and saffron for the meat-eater with a classic Italian soup of borlotti beans and summer vegetables for starters.

Menu includes grilled rib-eye steak with semi-dry tomatoes, watercress and crispy potatoes, followed by a chocolate-covered mango and vanilla ice cream bomb.

Curtis plans a gourmet feast, beginning with Sevruga caviar-topped oysters and an entrée of caramelized wing of skate with white asparagus, capers, baby octopus and lemon. For dessert, a cheesecake with strawberries and aged balsamic vinegar.

Curtis finds Tara, a fellow Aussie, picking out bananas and offers to help her cook a meal for her family. Everyone enjoys a roast rump of lamb with peas and chanterelle mushrooms. And for dessert, Aussie cheesecake with Australian candy.