The Cook and the Chef

Raspberries + Barramundi

Crocs + Honey

Fish + Crabs

Mangoes + Cheese

Herbs + Pearls

Jackfruit + Goat

Lamb + Cockles

Darwin Market + Sea Cucumber

Chocolate + Lamb

Food for Kids

Oats + Goats Cheese

Pepper + Salt

Trout + Egg

Bush Tucker + Buffalo Mozzarella

A Diabetic Diet

Dried Food + Eels

Quince & Pork

100th Special

Land of the Long White Cloud

New Zealand Kumara + Venison

New Zealand Salmon + Wasabi

Olives & Mussels

Feijoa & Kiwi Fruit

Lamb & Saffron

Root Veg & Guinea Fowl

Fish

Cauliflower + Passionfruit

Limes + Rice

Brussels Sprouts + Avocado

Lemon Myrtle + Pizzas

Coffee + Macadamia Nuts

This week take a trip with Maggie to the stunning sub tropical hinterland of Northern New South Wales where she explores a macadamia plantation and sips locally grown coffee. In the kitchen Maggie and Simon use our native bush nut and coffee to create both savoury and sweet delights. A special treat for Vegans is Simon's Vegan Laksa.

Cheese + Crabs

When it comes to fine cheeses we’re spoilt for choice in Australia, there are over one hundred different varieties being produced by Cheese Wright’s all around the country.

Bananas + Artichokes

Maggie goes bananas this week, travelling to the Tweed Valley in northern New South Wales to discover the unique qualities that this area provides for the growers of this popular fruit.

Cooking in a Restaurant

When it comes to cooking with wine, Simon and Maggie follow the golden rule: "if you wouldn’t drink it, don't put it in your food!" As they both whip up delicious wine-based dishes, Simon also takes us behind the scenes of a busy hotel kitchen and Maggie shares her secrets for stress-free rabbit.

Anlaby - A Country Homestead

Tonight Maggie replicates beautiful lamb pies that she created for a charity event, while Simon gives shepherd’s pie a vegetarian spin. Also on the menu is chocolate and lots of it, with a wicked chocolate ganache tart and a light, chocolate soufflé.

Produce of Two Islands

Produce from Tasmania and Kangaroo Island features on tonight's program. Simon travels to Hobart on the hunt for some green tea, while Maggie soak's up some spirits on South Australia's Kangaroo Island.

Lobster & Mushrooms

Tonight Maggie and Simon demonstrate two different and very delicious ways to use Southern Rock Lobster before making the most of a selection of mouth watering mushrooms. Kangaroo Island is one of Maggie’s favourite destinations, its magnificent coastline and pristine waters provide an abundance of superb seafood for the locals.

Seaweed & Scallops

What is it about Tasmania that makes its seafood so great? Is it the clarity of the water that surrounds the island state, its coldness, or the ingenuity of the locals? Simon visited recently to find out and met a couple of young scallop fishermen and some unusual seaweed divers.

Beetroot & Pepper

Tonight Maggie and Simon demonstrate how to bring out the best of the brilliant beetroot, and then spice up some delicious dishes with Native Tasmanian Pepper berry.

Christmas Holidays

It’s almost the holiday season on the Cook & the Chef and Maggie & Simon prepare for Christmas. From fruit mince to turkey burgers this is a culinary treat for all the family.