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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
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
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.