The Cook and the Chef

The Barossa (4x27)

Data de estreia: Ago 12, 2009

In this episode Maggie and Simon pay homage to the regional food culture of the Barossa Valley. Maggie’s 36 years in the valley has given her a love for simple, seasonal food and a pride in the unique foods of the region which to this day echo the first Prussian settlers who made the valley their home. We visit Graham Linke for an insight into the centuries old method of smoking meats, Maggie cooks a dish from her first days in the valley and after teasing some secrets from numerous bakers and butchers Simon valiantly attempts some old German specialities. The Barossa Valley is one of many regions in Australia where migrants have created a unique regional food culture. This program celebrates the Barossa where today, food, religion and cultural traditions echo Prussian, Silesian and German origins. Maggie’s love of all things Barossan is well known and she shares her 36 year love affair with the people, food and music. In the kitchen she bakes Pickled Pork with crisped potatoes, a variation of her first meal in the Barossa when she arrived newly married all those years ago. Simon’s research into all things German led him to bakers and butchers who maintain traditional German recipes with secret methods passed down over generations. Managing to glean a few tips from these masters, Simon cooks Berliner Buns – a sweet, jam-filled doughnut with an interesting history... and they taste unbelievable! We visit Graham Linke, a traditional butcher who smokes smallgoods at the back of his butcher shop in Nuriootpa and carries on the traditions of 3 generations of butchers with recipes from his pioneering Prussian ancestors. Back in the kitchen Simon makes Fritz – also known as Devon, luncheon meat, polony or German sausage depending on where you live in Australia whilst Maggie makes a simple Grilled Peach, lachs shinken and gruth salad using Graham’s famous smoked eye of pork. Food of a region...a celebration of the Barossa and the migrants whose fo