The Cook and the Chef – Season 3
Episodes
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.