The Cook And The Chef
The Cook And The Chef is a TV show on SBS ONE. The program has been available since 2024. A total of 143 episodes have been broadcast, most recently in April 2025.
Last episode
26:25
26:25The Cook And The Chef
Summer’s just around the corner and soon the days in the Barossa Valley will be hot and the risk of snakes too high to roam far, so Maggie is making the most of the last mild weather. She and husband, Colin, take the grandchildren on a picnic and, in Spring, it’s all about yabby...
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25:54If you buy your cheese processed and packaged from the supermarket shelf, then be prepared for a steep learning curve. It’s the difference between 'off the rack' and 'couture' as Maggie and Simon cook with some 'designer' cheeses.
25:55The warm spring days in the Barossa Valley are perfect for a barbecue and this week Maggie and Simon make the most of the weather to turn on the gas and start sizzling some of their favourite ingredients. They begin with two very different ‘Devils on horseback’, followed by Maggies mouth watering barbecue Quail and Simons ...
25:55Simon kicks the show off by sharing his thoughts about the experience of moving out to Australia from England as a youngster, looking out at the harsh Australian landscape.These days Simon is a convert to the delights of Australian bush food, but to find out more he travels to Reedy Creek in South Australia’s South East, w...
26:24Maggie and Simon visit a couple of cooking mates and mentors, who have played a part in their professional and personal lives. Simon catches up with internationally acclaimed Chef Cheong Liew and Maggie visits another icon in the Australian culinary world, Stephanie Alexander at her Kitchen garden project in Melbourne.
25:54What do you do with sea urchin? How do you prepare abalone? Maggie and Simon answer all the questions and show us some tricks of the trade as Maggie tries to convince Simon he can't live without sea urchins with her scallop and sea urchin butter. Simon opts for clean, bold flavours with his half shell scallops with dukkah.
25:54It’s the middle of spring and the sunshine and longer days are a great excuse for people to get together and enjoy good company and good food. In this program Maggie and Simon whip up dishes that’ll not only impress the crowd but are easy to transport to any get-together. Maggie’s 'moveable feast' is a creamy asparagus and...
25:54When ‘offal’ is mentioned most of us think of the internal organs of animals, but the word also refers to anything that is considered worthless or thrown away. This week Maggie and Simon demonstrate that some ingredients which are considered ‘junk food’ can be tasty if they’re prepared with love and attention.
26:25 Expired
Maggie and Simon set out to prove that some frozen produce not only has its merits but in some cases, has its advantages. It’s a seafood fiesta with Simon’s Fish Won Tons and Garlic Prawns with Rice Pilaf along with Maggie’s Crispy Skin Salmon and Pea Salsa - all frozen of course. And take out that packet of frozen peas, a...
26:19 Expired
Longer days and a more generous serving of sun; spring has arrived, and it’s the perfect time to get into fresh veggies. Maggie and Simon love spring vegies and this week they demonstrate that you can have a delicious and filling meal without meat. 25:55 Expired
Maggie gets her hand on the first of the new season's asparagus to make asparagus with soft Boiled egg. She proves you don't need fancy implements to prepare asparagus, and continues the theme of simplicity with the perfect soft boiled egg. 25:49 Expired
Packed full of tradition and memories, Sunday lunch is a very special part of Maggie’s life, whether it be with friends or family, everyone is encouraged to get involved and be part of the whole experience. Maggie is treating her friends to a roast. For Maggie the best time of year for a good roast is spring when the lamb ... 25:54 Expired
Around fourteen kilometres off the coast of South Australia lies a beautiful and unspoilt piece of land. Kangaroo Island is five hundred and nine kilometres of stunning and dramatic coastline. It features beautiful beaches, is teeming with wildlife, and, as we discover, has become a source of delicious and innovative food ... 25:54 Expired
Simon’s on a mission to get back to his English 'food roots' with classic ingredients like Stilton cheese and pork sausages. And with such classics on hand, Simon joins Maggie to prove one of her favourite catchphrases 'fat is flavour' and makes a 'toad in the hole' while Maggie makes roast Berkshire pork belly. 25:53 Expired
Citrus is often considered a basic ingredient, but Simon and Maggie are convinced that it deserves more of a starring role in our kitchens so this week they give it its place in the sun. 25:54 Expired
It’s time to shake off the winter blues with a serve of piping hot comfort food. This mid-winter episode dishes up some warming, homely treats - and reveals why Simon still bears the mental scars of his childhood brush with rhubarb. 25:49 Expired
Maggie and Simon bring back some Old Favourites and, of course, reveal secrets that take your cooking to another level. Inspired by tradition and a gift of a pot from his Mum, Simon makes a French Cassoulet which features an old favourite, mutton. Maggie tempts us with mouth watering roasted parsnips and makes her own vers... 26:25 Expired
When Simon returned to Adelaide, after studying to be a chef, he had a whole new appreciation for the Adelaide Hills. As a youngster he’d tear around the hills on his motorbike, as a chef he marvelled at the quality and range of produce to be found just 10 minutes from the city. In this episode he catches up with a Hills B... 25:54 Expired
The weather’s cooler, the ugg boots are on, and the fires are roaring. Before the Winter Blues’ hit, why not cheer up with some chocolate. And the good news is, Maggie and Simon show you how to use chocolate in ways that aren’t all that bad for you and believe it or not, Simon teams it with rabbit. And what’s better to sta... 25:54 Expired
Maggie Beer is passionate about the Barossa Valley and its German Heritage. She’s a proud spokesperson for the area and its many and varied food producers. Her enthusiasm with all things Barossa is absolute. Simon gets into the spirit of the Barossa’s German heritage by making Gluhwein - a warming winter drink, while Maggi...