The Cook And The Chef

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Season 2
Maggie slow cooks a lamb neck and Simon prepares his favourite vegetarian jungle curry. Maggie also braises green olives with roasted almonds.
Simon talks about the science of feeding AFL footballers and Maggie matches the right pasta with the right sauce.
Maggie Beer, the cook who in so many ways defines regional cuisine, owes her success to what she describes as the 'audacity' to embark on a journey based on nothing more than an instinct to cook. She reveals her secrets for cooking the bird that started it all, and Simon shows us why mushrooms really are magic.
While wondering through Adelaide’s Himeji Gardens, Simon recalls an inspirational trip to Japan and the insights he gained about its chefs’ discipline and their treatment of fish. He returned to Australia with an extraordinary knife made by artisans who once crafted Samurai swords - and he also souvenired an eggplant recip...
Season 1
Simon instructs one of his pastry chefs to create a chilli Easter egg for Maggie, while Maggie makes a Russian Easter dessert, and heads out into the Adelaide suburbs.
Season 2
Maggie and Simon are celebrating traditions. Simon follows some rules and breaks others to come up with a Penang Laksa that separates the true laksa lovers from the rest, while Maggie does her take on a traditional Sicilian dish called Caponata. Two amazing dishes but which has the secret ingredient that will surprise the ...
Food made to move. Maggie Beer's cornish pasties and Simon Bryant's murtabak make for perfect take away food.
Maggie and Simon transform the ordinary into the extraordinary, with a celebration of common ingredients that are humble yet wonderful - apples, onions, and old-fashioned chicken stock.
Maggie and Simon explore Middle Eastern flavours - from yoghurt bread to beans, Maggie and Simon bring food history to life.
Having visited Italy many times, Maggie never ceases to be inspired by the culinary philosophy she encountered there, an approach which works perfectly for the Mediterranean climate of the Barossa. She loves the way Italian markets are stacked with really ripe produce, and she loves to pepper her own vegie garden with Ital...
It's the Chinese Year of the Pig and Maggie and Simon celebrate with a pork shoulder cooked in milk and red pork steamed buns. Master Chef Cheong Leiw also shares some secrets with Simon.
Simon and Maggie celebrate new season pumpkins; Maggie creates a chocolate and hazelnut roulade; and Simon uses hazelnuts to produce his version of a healthy nut bar.
It’s Easter and eggs are definitely on the menu. So for that relaxing holiday breakfast, Maggie’s on a quest for the perfect omelette and Simon, being a big fan of Chinese Yum cha, whips up some tasty savoury treats.
Maggie reveals her secrets for cooking the bird that started it all, and Simon shows us why mushrooms really are magic.
Ducks are on the menu this week and Simon re-visits his culinary past to take on a challenge from ancient China, Peking duck. Meanwhile, Maggie adds her Barossa touch to the traditional French dish, Duck Rillettes.
Season 1
Maggie Beer and Simon Bryant trade food secrets and debate the best way to cook seasonal produce. It's food you'll want to cook immediately.
Season 2
Simon and Maggie paint the town red (and a range of other colours) when they celebrate a backyard fruit that's become a foundation stone of so much cooking - the glorious and gorgeous tomato - with innovative recipes that are as fresh and simple as they are scrumptious on the tongue and easy on the eye.
This episode it's bananas and eggplant: Maggie's moussaka and Simon's banana pooris.
Simon is after the right fish and ventures to the mouth of the Murray to find out why one of his favourite fish, the Coorong Mullet, has such a great flavour. While he grills his mullet, Maggie demonstrates why Yellow Fin tuna is the right fish for her simple, mouth watering confit.
Maggie creates her own Capponata and Simon creates a Penang fish laksa.
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