The Cook and the Chef

The Art of Presentation (4x12)

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This week the Cook & the Chef take a close look at the art of food presentation. Maggie gives us a snapshot on the world of food photography, one which is often veiled in trickery, sprays, glues and gels, all used to artificially enhance the look of a dish. Maggies approach is a bit different, self trained, she likes to keep her style simple and natural, letting the food speak for itself and the skills of the photographer really shine through. In the kitchen Maggie shares with us Garfish and soba noodles. Simple to prepare, and beautifully presented, this delicate combination of ingredients is treat for all the senses Equipped with one of his favourite 'kitchen toy's' to make an exquisite 'potato rosti', Simon cooks 'Tournedos Rossini', a slow cooked fillet of beef, so tender that both our cook and chef are lost for words. Simon's world of presentation has been heavily influenced by Japanese cuisine. He introduces us to Sydney chef Tetsuya Wakuda, who's strong sense of the aesthetic is clearly reflected in his restaurant and food. In Japan there’s a saying that "A person cannot go out naked in public and neither should food," probably why ceramics play such an important role in that cuisine. Using some very special Japanese ceramics produced by Tetsuya’s friend Mitsuo Shoji, Simon shares his take on 'Tetsuya's unique salad', while Maggie cooks Shitake fritters and tofu, both dishes proving that we really do eat with our eyes as well as our mouths. Recipes: - Tornados Rossini - Tetsuya Salad - Shitake and Tofu Fritters - Soba Noodles with black sesame and Garfish