Murder on the Mind
Channel: S3
TX Time: 18h00
Genre: True Crime, Documentary Series
Featuring forensic psychology and criminal profiling insight — including analysis from Gerard Labuschagne, former Head of Forensic Psychology at SAPS — Murder on the Mind focuses not on spectacle, but on understanding the thinking behind the violence.
This is not about shock. It's about pattern, behaviour and risk.
One case.
One mind.
The psychology behind murder.
Murder on the Mind launches with one of South Africa's most disturbing serial murder cases.
Known as The Quarry Killer, Richard Nyauza murdered vulnerable women by exploiting poverty, trust, and isolation — using geography as much as violence to evade detection.
Operating in and around a quarry on the outskirts of Johannesburg, Nyauza offered money or assistance, lured victims on foot to secluded areas, and killed them where their bodies would remain unseen.
Over two distinct periods, at least 16 women were murdered — many never identified.
This episode examines:
• how socio-economic vulnerability shaped victim selection
• why isolation and geography became tools of concealment
• how Nyauza's modus operandi evolved over time
• the psychological drivers behind serial escalation
• why technology — not offender sophistication — led to his arrest
Rick Stein's Australia
Channel: BBC Lifestyle (DStv 174)
TX Time: 20h00
Genre: Travel, Food, Reality
Rick Stein's Australia is a six-part series that sees Rick return to a country that has long mattered to him, personally and professionally.
First arriving as a 19-year-old, Australia played a formative role in shaping his curiosity about food, travel and the wider world.
In this series, Rick travels nearly 5,000 kilometres across New South Wales, revisiting places that left an early impression and exploring how Australia's food culture continues to evolve today.
Filmed across coast, country and outback, Rick Stein's Australia explores how place, migration and history shape the way people cook and eat.
Along the way, Rick meets cooks, producers, artists and First Nations custodians, learning from those whose connection to land and sea runs deep.
The journey takes in bustling cities, regional towns, vast inland plains and coastal waters, with a particular focus on seafood, simple cooking and food rooted in everyday life rather than restaurant trends.
Cooking in Australia is less about big ideas and more about small moments.
Cooking over a fire. Eating seafood within sight of the water it came from. Conversations that drift from food to place, and back again.
Indigenous knowledge underpins much of what's cooked, often in quiet, practical ways.
Rick spends time along the coast, where seafood is part of everyday life rather than something dressed up.
He hears stories from families who arrived with their own food traditions and adapted them to what was available, shaping the way Australia eats now.
Much of Rick's journey is spent in regional towns and coastal communities, where cooking is straightforward and confident, led by what's close at hand.
The food isn't complicated. It doesn't need to be.
Rick kicks off his nearly 5,000-kilometre road odyssey by exploring Sydney, the city where he first arrived in Australia as a 19-year-old in the 1960s.
Framed by personal memory and curiosity, Rick uncovers how Australian food is changing and why.
Rick's journey begins on the harbour as he recalls his memorable first visit and meets First Nations chef Mark Olive at his acclaimed modern Australian restaurant, Midden, which occupies pride of place at the Sydney Opera House.
Over the past 20 years, Mark has pioneered the use of native ingredients in contemporary Australian cuisine.
Over a native plum margarita, he introduces Rick to some of his favourite herbs, including lemon myrtle, wattle seed, riberries and ice plants.
Rick heads into Sydney's Chinatown, where he explores some of the city's earliest and most important food influences with writer Jennifer Wong.
Jennifer takes Rick for yum cha – a traditional Cantonese morning tea that has become a Sydney brunch institution enjoyed by Australians of every cultural background all over the city.
Here, at the Royal Palace Seafood, she gives him an introduction to the yum cha basics.
Reflecting on the beauty of Sydney's beaches, Rick visits the harbourside home of an old friend and one of Australia's most famous artists.
Ken Done's brightly coloured paintings sum up the allure of Sydney for Rick.
After a tour of his studio, Rick cooks Ken lunch – a bright and zesty kingfish and prawn ceviche.
From here, Rick travels to the 'belly of Sydney' and Australia's largest produce market.
Sydney's markets have been shaping Australian palates for generations – and there is no better place to see the nation's changing food culture in action.
Rick meets stallholders like Eileen Yip, who's from a fourth-generation family of Australian Cantonese traders, and shares her experience of how new waves of migration are transforming Australian food.
Inspired by the openness with which Australians have embraced food from diverse cultures, Rick shares his own Chinatown-inspired recipe – salt and pepper crab served with bok choy and oyster sauce.
Biggest Mako on Earth
Channel: Discovery Channel (DStv 121)
TX Time: 21h55
Genre: Wildlife, Documentary, Shark Week
A new report of a 15-foot mako shark off the coast of Mexico shatters conventional wisdom on how large these sharks can grow.
A team of experts heads to the Pacific Ocean to track down this mega shark and find the biggest mako in the world.
House of Sharks
Channel: Discovery Channel (DStv 121)
TX Time: 22h45
Genre: Wildlife, Documentary, Shark Week
In New Zealand, rival great white "houses" battle for dominance in a hidden shark battleground.
Experts risk it all to reveal the bloodlines that determine their allegiances.