The Cook and the Chef Season 3, Episode 29: Brussels Sprouts + Avocado

Raspberries + Barramundi

30 min

Crocs + Honey

30 min

Fish + Crabs

30 min

Mangoes + Cheese

30 min

Herbs + Pearls

30 min

Jackfruit + Goat

30 min

Lamb + Cockles

30 min

Darwin Market + Sea Cucumber

30 min

Chocolate + Lamb

30 min

Food for Kids

30 min

Oats + Goats Cheese

30 min

Pepper + Salt

30 min

Trout + Egg

30 min

Bush Tucker + Buffalo Mozzarella

30 min

A Diabetic Diet

30 min

Dried Food + Eels

30 min

Quince & Pork

30 min

100th Special

30 min

Land of the Long White Cloud

30 min

New Zealand Kumara + Venison

30 min

New Zealand Salmon + Wasabi

30 min

Olives & Mussels

30 min

Feijoa & Kiwi Fruit

30 min

Lamb & Saffron

30 min

Root Veg & Guinea Fowl

30 min

Fish

30 min

Cauliflower + Passionfruit

30 min

Limes + Rice

30 min

Lemon Myrtle + Pizzas

30 min

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.

25 min

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.

25 min

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.

25 min

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.

25 min

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.

25 min

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.

25 min

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.

25 min

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.

25 min

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.

25 min

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.

25 min