The Cook & The Chef

Margaret Fulton has been called the Isabella Beeton of Australian cookery and with over 4 million cookery book sales she has influenced the way Australians have entertained and eaten for over fifty years. In this program Maggie and Simon cook real home-style favourites and Margaret Fulton gives us an insight into the changes in Australian home cookery since the 60s. There are millions of bookcases around Australia that hold at least one Margaret Fulton cook book. She's an Australian living legend and has probably done more to influence what's been cooked in Australian home kitchens over the last fifty years than anyone else. Simon's mother cooked from Margaret's books and a mixture of nostalgia and respect has inspired him to cook a Crown Roast it's spectacular and reminiscent of fancy dinner parties of the 60s and 70s. Margaret explains that fifty years ago, the Sunday lamb roast dominated the Australian diet but it was usually overcooked so Maggie shows us how to cook a succulent 'pink' Lamb Roast with a Barossa-inspired gravy. Many people don't realise that as a cookery writer for Women's Day, Margaret's job was to travel the world to bring back exotic international dishes and it was Margaret who told us how to eat spaghetti, cook rice and use chopsticks. By the time her first book was published in 1968, a Margaret Fulton-inspired dinner party was all the rage it took days to prepare, required the latest hairstyle, formal attire and cocktails but it was very sophisticated and Australian women loved it! Back in the kitchen Simon and Maggie cook desserts a Margaret Fulton favourite in fact she introduced the much-loved Creme Caramel and Chocolate Mousse to Australian dinner tables! Maggie cooks Passionfruit Spanish Cream, one of her aunt's specialties whilst Simon cooks Marmalade Steamed Puddings an old-style favourite and perfect for a cold winters night. Margaret Fulton a cookery writer for half a century who brought the world to our dinner tab