Lista episodi

Both Maggie and Simon believe that there is nothing more important than to source the best possible ingredients to use when cooking. And the best way to do this is to use produce which is in season at the time of the cooking.

Maggie Beer and Simon Bryant go squiding and it's easy to see that this is a new experience for Maggie. But with beginners luck she pulls in squid after squid until Simon calls enough is enough and lets his last catch go.

Maggie and Simon travel to Mallyons organic stone fruit orchard on the river Murray to taste the organic peaches and apricots grown by Nick and Rita Builder. With a basket of fresh peaches they return to the kitchen.

What better way to entertain than to have a Brunch. Simon and Maggie use eggs, oats and fruit to produce a magnificent spread to share with your friends on a weekend or holiday morning.

Maggie and Simon really show their different approaches to cooking. Maggie cooks a hearty meal for the family, while Simon gives a restaurant touch to his meal. It's chicken and salads in two different ways.

Maggie Beer and Simon Bryant invite us into the kitchen to share the secrets to having friends for dinner without fuss or failure - but with a little drama and presentation.

Maggie asks Simon to help prepare for a party for twenty of her friends. She devises a menu that could be easily doubled or tripled depending on the size of the party.

Maggie shops at the Barossa Market to buy the fresh cheese and vegetables she requires. Simon also heads north to Gawler River to find the source of the Quail, and arrives at Maggie's kitchen with fresh quail and oysters.

Maggie and Simon share their secrets for making brilliant pizzas in conventional ovens. They start with the dough, create their favourite toppings and give tips to cooking in an oven.

It's Easter and Simon surprises Maggie with a chilli Easter Egg whipped up at work under the expert eyes of his pastry chefs. Maggie's no fan of chilli but Simon's determined to win her over.

Don't know what to do with the kids during school holidays?

Raise a toast to the glorious grape as Simon and Maggie celebrate with the fruit of the vine.

It's time to fire up the barbie and pay homage to Australia's love of outdoor cooking and dining.

Welcome to an episode that's Autumnal and extraordinary.

If you thought salads were just for Summer, think again. Its Autumn and the new seasons array of Fruit and Nuts sees Maggie and Simon whip up a collection of captivating flavours.

The great variety of autumn Fruit and Veg on offer has both Maggie and Simon embracing the season.

It's the last week of Autumn and Maggie and Simon are indulging as they showcase a few of their favourite things.

Thanks to the European and Asian influences on Australian culture we are all increasingly appreciating the food value of fish that fishermen once called "Rubbish Fish".

Maggie Beer says she wouldn't be the cook she is today without great olive oil.

Maggie and Simon can't bear the thought of anyone missing out on one of life's great pleasures, good food, so they've come up with recipes to convince us that a gluten free diet doesn't have to be a boring one.

Preparing for Christmas in June is not the norm for most of us, but for Maggie and Simon it's the ideal time to plan ahead and 'put down' some ingredients to mature nicely for the festive season.

Maggie Beer is passionate about the Barossa Valley and its German Heritage.

The weather's cooler..

When Simon returned to Adelaide, after studying to be a chef, he had a whole new appreciation for the Adelaide Hills.

Maggie and Simon bring back some Old Favourites and, of course, reveal secrets that take your cooking to another level.

It's time to shake off the winter blues with a serve of piping hot comfort food.

Citrus is often considered a basic ingredient, but Simon and Maggie are convinced that it deserves more of a starring role in our kitchens so this week they give it its place in the sun.

Simon's on a mission to get back to his English "Food Roots" with classic ingredients like Stilton Cheese and Pork sausages.

Around fourteen kilometres off the coast of South Australia lies a beautiful and unspoilt piece of land.

There is nothing like a leg of spring Lamb for the perfect Sunday Roast.

Its time to throw open the window, peel off the winter woollies and marvel at and the wonders of the new season.

Longer days and a more generous serving of sun; spring has arrived, and it's the perfect time to get into fresh vegies.

Chefs love working with colour and contrast, but Maggie and Simon love a challenge so this week they're going blonde.

When 'offal' is mentioned most of us think of the internal organs of animals, but the word also refers to anything that is considered worthless or thrown away.

It's the middle of spring and the sunshine and longer days are a great excuse for people to get together and enjoy good company and good food.

If you're a lover of shellfish, this one's for you.

On today's menu Maggie and Simon visit a couple of cooking mates and mentors, who have played a part in their professional and personal lives.

This week on the show Maggie and Simon go 'wild' by cooking up some dishes using ingredients that are not farmed.

Maggie and Simon set out to prove that some frozen produce not only has its merits but in some cases, has its advantages.

The warm spring days in the Barossa Valley are perfect for a barbecue and this week Maggie and Simon make the most of the weather to turn on the gas and start sizzling some of their favourite ingredients.

There's cheese, cheese and more cheese in this episode of The Cook and The Chef.

Summer's just around the corner and soon the days in the Barossa Valley will be hot and the risk of snakes too high to roam far, so Maggie is making the most of the last mild weather.

Maggie and Simon demonstrate that cooking a Christmas lunch or dinner doesn't have to be stressful, as they share some great tips on presenting simple but delicious Christmas fare.