The Cook And The Chef
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25:59Maggie performs some magic with a light lemony cake cooked with plump sultana grapes. Maggie then combines fragrant quince with rosemary to make a beautiful savoury jelly while Simon makes a tangy, spicy lime pickle with lots of chilli.
25:59Maggie makes a chocolate cake with whisky soaked raisins while Simon conjures up a spectacular Bombe Alaska. Maggie follows her cake with a twist on traditional Moussaka and Simon shows us how to keep a beautiful cut of lamb moist and tasty in a Lamb Mousseline.
25:59Maggie and Simon work their magic with lamb and cockles. Maggie’s a huge fan of Suffolk lamb and she cooks it slowly to keep it tender and succulent before moving on to a Spanish-inspired dish of cockles, chickpeas and blood sausage. Simon prepares a merguez sausage then shows us his take on the classic French seafood dish...
25:58After trying a Jack fruit curry on a recent trip to Darwin, Simon was inspired to use this remarkable fruit in a biryani, an exquisite combination of rice, jackfruit, herbs, and spices.
Season 1
28:00
28:00Maggie visits a winery where everything is done using time honoured methods and uses the by-product of the winemaking process to put a new spin on the good old sausage.
Season 3 25:58
25:58Maggie loves her herbs and couldn’t pass up the opportunity to visit Rob Foster who grows baby, or micro herbs which are 'early' versions of greens or herbs that are intensely flavoured and beautiful to look at. They are usually harvested after seven to fourteen days and though small in size. micros are packed with flavour...
25:59Maggie and Simon dish up a bit of mango madness with two tropically inspired dishes that showcase the unique flavours of green, unripe mangoes. Maggie then whips up a ‘sandwich’ using delicate puff pastry and a bitey cheddar balanced with sweet quince paste, while Simon has spectacular success with twice baked goat cheese ...
25:57Maggie meets food legend Rick Stein and they discuss the gentle art of cooking fish. Back in the kitchen, Maggie works her magic on an impressive piece of farmed Kingfish, while Simon is inspired to try out one of Rick’s recipes, a mouth-watering fish pasty. Simon and Maggie also get cracking on some crab dishes, inspired ...
25:58To check out the Northern Territory’s claim that they produce the best crocodile meat, Simon visits a farm near Darwin and talks to zoologist Adam Britton, who explains why it’s not just the skins of these extraordinary creatures that we should be looking at.
25:57Simon and Maggie stroll back into the kitchen for a new season to dish up a refreshing summer feast. Maggie uses delicious second flush raspberries to adorn a fail-proof sponge while Simon works magic with a raspberry, lamb, and pea combination. Simon then treats us to a saucy fish curry using fresh territory barramundi, w...
Season 1 27:00
27:00We find Maggie and Simon in the courtyard cooking up a storm using Maggie's wood fire oven. It's autumn and quinces and pumpkins are at their peak.
Season 2 25:58
25:58 Expired
Maggie and Simon revisit a few of their favourite kitchen moments from the year. They look back on the eggs, pasta, and mouth-watering desserts on the menu. 25:59 Expired
Maggie and Simon show how to prepare excellent cocktail food for a stress-free party. The Cook and the Chef share their secrets about what to make ahead of time, and how to prepare some dishes with the help of some shop-bought bases and toppings. 25:59 Expired
We follow Simon as he travels to sunny North Queensland in search of Black Tiger Prawns. Passing through Townsville, he ends up at an ultra-modern prawn farm nestled right in the shadow of Hinchinbrook Island. Maggie doesn’t have to travel far for her main ingredient - she uses vine leaves from her own Barossa vines to wra... 25:57 Expired
Maggie takes us to the heart of Australia for the Alice Springs Desert Festival. Maggie was invited to the Festival to help judge one of its major events, the Wild food competition. Her experiences of the local foods became the inspiration behind this week’s cooking, with both Maggie and Simon demonstrating different ways ... 25:58 Expired
This episode is all about sweetness and light, in the form of sugar and glorious North Queensland sunshine. Maggie and Simon begin with a couple of racks - Maggie’s rack of lamb and Simon’s rack of sugarcane prawns - before getting down to some truly sweet stuff. Maggie bakes a delicious chocolate brownie with a sour cream...Season 1 27:00
27:00Maggie and Simon celebrate the BBQ and show viewers how to get the most from it - be it for starters, main courses and even desserts!
Season 2 26:29
26:29 Expired
Spatchcock and terrines are on the menu this week as Maggie and Simon share with us some of the traditions and ingredients that have influenced their culinary lives. The Barossa valley is rich in history, with wine and food very much at the heart of it. For Maggie, it’s these traditions that have played such a major part i... 25:59 Expired
The duo reveal their idea of the perfect Sunday dinner - and their choices couldn’t be more contrasting. For Maggie, it’s a chance to make a simple meal - such the perfect steak sandwich or the ultimate gourmet toasted cheese sandwich. For Simon, it’s his one day off work - and that allows him to sleep in, indulge his love... 25:58 Expired
Beef is on the menu this week as Maggie dons her boots and oilskin and travels to the far north of South Australia to experience an Outback Cattle Drive.