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The Cook and the Chef (2006)
Season 3 • Episode 3 • Fish + Crabs
The Cook and the Chef Season 3, Episode 3: Fish + Crabs
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Episodes
40 episodesRaspberries + 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
Brussels Sprouts + Avocado
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