The Cook and the Chef

Australia Now (4x1)

Ημερομηνία προβολής: Φεβ 11, 2009

It’s fair to say Australia’s food culture has come a long way in 200 years, and to chart this evolution Maggie and Simon reflect upon their own experience, look back through history and talk to some of Australia’s top chefs. What we eat says so much about who we are, and to explore Australian food Maggie and Simon cook and share their versions of iconic Australian dishes. Come and join Maggie and Simon on their adventure and find out just what Australian cuisine is in 2009. The series kicks off with Simon and Maggie reflecting on the state of the Australian food scene in 2008 and preparing what they consider to be truly Australian meals. Maggie tells Simon about the amazing changes she’s seen in her time as a cook and reminisces about the day in 1980 when she first got her hands on a bunch of fresh basil! We’ve come a long way since then, as demonstrated by the many farmers’ markets springing up around the country, where informed consumers have come to expect the best in fresh produce from enthusiastic producers and growers. In the kitchen Maggie cooks a meat pie, but one with a difference: hers has rabbit! Simon protests that rabbits are introduced, but Maggie points out that Australian cuisine is defined precisely by the fact that it makes use of a range of influences and ingredients from all around the world. She follows it up with an iconic Aussie dish, the good ol’ Pavlova, and just to make sure no New Zealanders try to claim the dish as their own she throws in some macadamias! Simon confesses to being slightly confused about what exactly defines Australian cuisine, but he tells Maggie that he loves the Aussie give-it-a-go attitude. He also loves the fact that we’re starting to shake off the shackles of our British heritage and embrace all sorts of Asian cuisine, which is so well suited to our climate. Simon is also delighted by the fact that we’re starting to be conscious of the impact on the environment of our food choices, and