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Season 2
It’s Valentine’s day, and while neither Simon or Maggie will confess to being big partakers of the day that Simon calls the “day of international silliness” it is an excuse to share
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It’s Valentine’s day, and while neither Simon or Maggie will confess to being big partakers of the day that Simon calls the “day of international silliness” it is an excuse to share food, and Simon and Maggie have some recipes that’ll sweep you off your feet.
Since the dawn of time we’ve known there’s something special that happens when you cook a piece of meat over flame, so this week on the show Maggie and Simon get ‘fired up’ to explore the magic of meat, heat and smoke.
Since the dawn of time we’ve known there’s something special that happens when you cook a piece of meat over flame, so this week on the show Maggie and Simon get ‘fired up’ to explore the magic of meat, heat and smoke.
This week on the show it's all about presentation.
This week on the show it's all about presentation.
Are Simon and Maggie fussy about their produce?
Are Simon and Maggie fussy about their produce?
Simon and Maggie paint the town red (and a range of other colours) when they celebrate a backyard fruit that's become a foundation stone of so much cooking - the glorious and gorgeous
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Simon and Maggie paint the town red (and a range of other colours) when they celebrate a backyard fruit that's become a foundation stone of so much cooking - the glorious and gorgeous tomato - with innovative recipes that are as fresh and simple as they are scrumptious on the tongue and easy on the eye.
In this week's episode, our Fig infatuated Cook & Chef are kept fully supplied with fruit after Simon finds out how to get his hands on figs all year round.
In this week's episode, our Fig infatuated Cook & Chef are kept fully supplied with fruit after Simon finds out how to get his hands on figs all year round.
Ducks are on the menu this week and Simon re-visits his culinary past and takes on a challenge from ancient China, Peking duck.
Ducks are on the menu this week and Simon re-visits his culinary past and takes on a challenge from ancient China, Peking duck.
It's Easter and eggs are definitely on the menu this week.
It's Easter and eggs are definitely on the menu this week.
It's pear season, and whether you like them crunchy, ripe, baked, poached or even grilled Maggie and Simon have something to please.
It's pear season, and whether you like them crunchy, ripe, baked, poached or even grilled Maggie and Simon have something to please.
This week Simon and Maggie are off to the Mediterranean ...
This week Simon and Maggie are off to the Mediterranean ...
This week Maggie and Simon transform the ordinary into the extraordinary, with a celebration of common ingredients that are humble yet wonderful: apples, onions and old-fashioned chicken stock.
This week Maggie and Simon transform the ordinary into the extraordinary, with a celebration of common ingredients that are humble yet wonderful: apples, onions and old-fashioned chicken stock.
Tonight Maggie and Simon are celebrating traditions.
Tonight Maggie and Simon are celebrating traditions.
This week on the Cook and the Chef it's all about knives, theft and surprises.
This week on the Cook and the Chef it's all about knives, theft and surprises.
Maggie Beer, the cook who in so many ways defines regional cuisine, owes her success to what she describes as the "audacity" to embark on a journey based on nothing more than an instinct to cook.
Maggie Beer, the cook who in so many ways defines regional cuisine, owes her success to what she describes as the "audacity" to embark on a journey based on nothing more than an instinct to cook.
This week on The Cook and The Chef Simon and Maggie celebrate new season pumpkins.
This week on The Cook and The Chef Simon and Maggie celebrate new season pumpkins.
It's the Chinese Year of the Pig, and Maggie and Simon are celebrating in the best way possible by sharing pork recipes.
It's the Chinese Year of the Pig, and Maggie and Simon are celebrating in the best way possible by sharing pork recipes.
This week on The Cook and the Chef, Maggie and Simon's culinary worlds meet in the middle, the Middle East.
This week on The Cook and the Chef, Maggie and Simon's culinary worlds meet in the middle, the Middle East.
How do you eat when you're on the go, wandering around a music festival or even working down a mineshaft?
How do you eat when you're on the go, wandering around a music festival or even working down a mineshaft?
This week Maggie's grandchildren harvest some of her macadamia nuts so she can incorporate them in a delicious biscuit, while Simon uses the nuts to coat a bitey goat cheese.
This week Maggie's grandchildren harvest some of her macadamia nuts so she can incorporate them in a delicious biscuit, while Simon uses the nuts to coat a bitey goat cheese.
It all ends in tears this week on The Cook and the Chef.
It all ends in tears this week on The Cook and the Chef.
There's Italian sunshine and some chilly Australian surf in this week's mid-winter episode of The Cook and The Chef.
There's Italian sunshine and some chilly Australian surf in this week's mid-winter episode of The Cook and The Chef.
Rolled sleeves, flour covered fingers and chocolate smeared grins - its winter school holidays and the kids are in the kitchen.
Rolled sleeves, flour covered fingers and chocolate smeared grins - its winter school holidays and the kids are in the kitchen.
Maggie and Simon often start out with the same ingredient and end up in very different places! This week they're taking different approaches to cooking with rice, so while Simon reveals
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Maggie and Simon often start out with the same ingredient and end up in very different places! This week they're taking different approaches to cooking with rice, so while Simon reveals the secrets to one of his favourite Chinese dishes, Maggie tackles a true Mediterranean classic.
This week on The Cook and the Chef, Maggie and Simon prepare some of their favourite winter recipes.
This week on The Cook and the Chef, Maggie and Simon prepare some of their favourite winter recipes.
For Simon this week's show is all about pastry, while Maggie heads off on another food adventure, hunting for great oysters on SA's Eyre Peninsula.
For Simon this week's show is all about pastry, while Maggie heads off on another food adventure, hunting for great oysters on SA's Eyre Peninsula.
On the Cook & the Chef this week, Maggie travels to Tasmania and samples some of the wonderful produce that the Apple Isle has to offer.
On the Cook & the Chef this week, Maggie travels to Tasmania and samples some of the wonderful produce that the Apple Isle has to offer.
From a Dutch oven to a casserole dish many cultures boast a pot for slow cooking and for the Moroccans it's the cone shaped Tagine.
From a Dutch oven to a casserole dish many cultures boast a pot for slow cooking and for the Moroccans it's the cone shaped Tagine.
An Australian fast-food icon makes a surprising appearance on The Cook and the Chef this week.
An Australian fast-food icon makes a surprising appearance on The Cook and the Chef this week.
This week Maggie and Simon demonstrate how a little bird like quail can pack a big punch.
This week Maggie and Simon demonstrate how a little bird like quail can pack a big punch.
In the words of Simon Bryant, The Cook and The Chef are "going mental" this week in a program celebrating a home-grown version of one of the world's most expensive foods: French black truffles.
In the words of Simon Bryant, The Cook and The Chef are "going mental" this week in a program celebrating a home-grown version of one of the world's most expensive foods: French black truffles.
Beef is on the menu this week as Maggie dons her boots and oilskin and travels to the far north of South Australia to experience an Outback Cattle Drive.
Beef is on the menu this week as Maggie dons her boots and oilskin and travels to the far north of South Australia to experience an Outback Cattle Drive.
Sunday's a very special night for our Cook and Chef - but for very different reasons.
Sunday's a very special night for our Cook and Chef - but for very different reasons.
Spatchcock and terrines are on the menu this week as Maggie and Simon share with us some of the traditions and ingredients that have influenced their culinary lives.
Spatchcock and terrines are on the menu this week as Maggie and Simon share with us some of the traditions and ingredients that have influenced their culinary lives.
This week on The Cook and the Chef it's all about sweetness and light, in the form of sugar and glorious North Queensland sunshine.
This week on The Cook and the Chef it's all about sweetness and light, in the form of sugar and glorious North Queensland sunshine.
This week Maggie takes us to the heart of Australia for the Alice Springs Desert Festival.
This week Maggie takes us to the heart of Australia for the Alice Springs Desert Festival.
This week we follow Simon as he travels to sunny North Queensland in search of Black Tiger Prawns.
This week we follow Simon as he travels to sunny North Queensland in search of Black Tiger Prawns.
In this week's episode Maggie and Simon cook up a few favourites.
In this week's episode Maggie and Simon cook up a few favourites.
"It's a party," declares Maggie, "and we're having fun!" In this program, Maggie and Simon show how to prepare excellent cocktail food for a stress-free party.
"It's a party," declares Maggie, "and we're having fun!" In this program, Maggie and Simon show how to prepare excellent cocktail food for a stress-free party.
In this week's episode of the Cook and the Chef, Maggie & Simon re-visit at a few of their favourite kitchen moments from the year.
In this week's episode of the Cook and the Chef, Maggie & Simon re-visit at a few of their favourite kitchen moments from the year.
Christmas is fast approaching, but for some of us that brings the annual stress of working out how to feed a big group! This week Maggie and Simon remind us that cooking a Christmas
.. show full overview
Christmas is fast approaching, but for some of us that brings the annual stress of working out how to feed a big group! This week Maggie and Simon remind us that cooking a Christmas lunch or dinner doesn't have to be stressful, as they share some great tips on presenting simple but delicious Christmas fare featuring turkey.
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