The Cook & The Chef

Episode Guide

Series 4 Episode Guide

Australia Now

Series 4 · Episode 1

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.

Italian Influence

Series 4 · Episode 2

In this episode Maggie and Simon explore the huge influence of Italian migration on Australian cuisine. Maggie explains how her early childhood led to Italy and a cooking school in Tuscany.

Fusion Food

Series 4 · Episode 3

Simon and Maggie marvel at the British success in putting their own stamp on a Pakistani curry and then celebrate the cross-cultural cuisine of Australia's own "Father Of Fusion" Cheong Liew.

Vegos

Series 4 · Episode 4

Simon and Maggie go vegetarian, proving a meat free diet is far from bland and boring. While vegetarianism has always being part of Indian and Asian culture, it didn't really kick off in the west until the mid nineteenth century.

All the Tea in China

Series 4 · Episode 5

Don't be late for a very important date: Simon and Maggie are holding a tea party to celebrate the days when afternoon teas (complete with cakes and cucumber sandwiches of course!) were quite the done thing.

French Connection

Series 4 · Episode 6

If you fancy some fine French fare then join Maggie and Simon as they reveal the significant contribution the French have made to the kitchen while tempting us with classics such as Bouillabaisse and Duck Liver Parfait.

Native Foods

Series 4 · Episode 7

In this episode Maggie and Simon cook with Australian Native Foods old or wild foods that have not been altered by breeding so they retain high levels of vitamins and antioxidants.

Tetsuya

Series 4 · Episode 8

We meet Sydney Chef Tetsuya Wakuda who arrived in Australia in 1982 with no formal training and nothing more than a small suitcase. From humble beginnings, Tetsuya is now recognised as one of the world's best chefs.

The 1970s

Series 4 · Episode 9

Dust off your flares and fondue set and get set to revive some classic dishes from the 70s, as Maggie and Simon celebrate the dawning of Modern Australian food.

Vietnamese Food

Series 4 · Episode 10

Maggie ventures bravely into Simon's world of South East Asian cuisine. The Vietnamese dishes Maggie and Simon produce, from soups to crispy fried quail, are clean and fresh and defined by a delicate balance of sweet, salt, acid and sour flavours.

Aussie Classics

Series 4 · Episode 11

Just the mention of Australian classics like butterfly cakes, sponges, jelly cakes and sausage rolls conjures up memories of childhood and a time when home baking was a big part of daily life.

Art of Presentation

Series 4 · Episode 12

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.

The 1980s

Series 4 · Episode 13

The 1980s are making a comeback, as Simon and Maggie celebrate the time when Aussie food came of age and the work of three very special cooks: Gay Bilson, Tony Bilson and Janni Kyritsis.

Greek

Series 4 · Episode 14

Tonight Maggie and Simon entice us outdoors into the late autumn sun to enjoy Greek inspired barbequed goat, souvlaki and baby octopus. Greek desserts are also on the menu so be prepared for some syrupy, sweet lusciousness.

Early Settlement

Series 4 · Episode 14

With the challenge of using meat, flour, sugar, tea and salt Maggie starts simply, but can't resist going upmarket while Simon cooks some real bush favourites, making sure to use a good measure of rum!

Modern Chef

Series 4 · Episode 16

In this episode our Cook & Chef pay homage to the one of the young chefs making a name for himself in Australia today. With his restaurant named as one of the top fifty in the world, Melbourne based chef Shannon Bennett

Recipe Books & Charmaine Solom

Series 4 · Episode 17

Maggie and Simon both love cookbooks so this week Maggie shows off her collection and admits that acquiring cookbooks is a bit of an addiction! Simon still loves and uses one of the first cookbooks he ever bought.

Stephanie Alexander

Series 4 · Episode 18

In any who's who of Australian cuisine Stephanie Alexander features as a cook who has influenced not only the way we dine but the way we think about food.

Margaret Fulton

Series 4 · Episode 19

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.

Restaurant & Mietta

Series 4 · Episode 20

The 1970's & 80's heralded a renaissance in Australian restaurant culture, heavily influenced by French Haute or Grand cuisine, which was as much about the atmosphere and service, as it was food and wine.

Modern Chinese

Series 4 · Episode 21

Someone who's done a lot to change the way we view Chinese food is Sydney chef Kylie Kwong, familiar to many from her books and TV shows. She's inspired by memories of the amazing Cantonese dishes her mother would cook at home.

Talking Thai

Series 4 · Episode 22

Simon revels in his favourite Thai food, and encourages heat- avoiding Maggie to dip a toe into this chilli laden cuisine. The resulting savoury and sweet dishes are delicate, exquisitely complex and beautifully balanced in flavour.

Andrew Fielke

Series 4 · Episode 23

Lemon Aspen, Anise Myrtle, Davidson Plum and yabbies are just some of the fantastic Australian native foods Maggie and Simon experiment with this week. In fact, they reckon that if we all planted native bushfoods in our gardens and used them in our cooking

Fast Food

Series 4 · Episode 24

Maggie and Simon show us some home cooked alternatives to the mass produced 'convenience' foods that dominate our supermarket shelves today. Not only are they as convenient, but they're a whole lot tastier and healthy for you too.

Celebrity Chefs

Series 4 · Episode 25

Australia has a long and proud history of celebrity cooks and chefs, entertaining food enthusiasts who've shared their secrets and helped raise our culinary standards.

Lebanese Food

Series 4 · Episode 26

Maggie and Simon tip their hats to the magical Mediterranean flavours of Lebanese cuisine. Pomegranate, lemon juice, pine nuts, olives and walnuts are just some of the fresh ingredients employed to embrace the dining typical of Lebanese culture.

The Barossa

Series 4 · Episode 27

In this episode Maggie and Simon pay homage to the regional food culture of the Barossa Valley. This program celebrates the Barossa where today, food, religion and cultural traditions echo Prussian, Silesian and German origins.

Old Foods

Series 4 · Episode 28

It's old and slow, but very tasty on as Maggie & Simon cook up some ancient grains and take a good look at the Slow Food movement, just what's needed to rustle up a warm and comforting Winter menu.

Pub Foods

Series 4 · Episode 29

When the British first arrived here they brought the idea of pubs with them, but the counter meal is actually a true Aussie invention. As a tribute to Australian pub culture Maggie and Simon cook up some pub classics.

Eat Local

Series 4 · Episode 30

Maggie and Simon hark back to the days of market gardens and fresh local produce as they whip up spring sensations such as Pasta with Peas and Spring Coddled Salmon.

Australian Again

Series 4 · Episode 31

Maggie and Simon look at the past, the present and the future of food in Australia. They create recipes using their favourite foods that are grown sustainably and locally sourced and talk about what they hope for the future of food in Australia.

A Party

Series 4 · Episode 32

All good things have to come to an end and sadly this is the very last program of the Cook and the Chef, but to go out with a bang and to celebrate four fabulous years, Maggie & Simon are cooking for a party, to thank everyone who has helped make the show.