The Cook And The Chef
The Cook And The Chef is a TV show on SBS ONE. The program has been available since 2024. A total of 141 episodes have been broadcast, most recently in April 2025.
Last episode
26:19
26:19The Cook And The Chef
Longer days and a more generous serving of sun; spring has arrived, and it’s the perfect time to get into fresh veggies. Maggie and Simon love spring vegies and this week they demonstrate that you can have a delicious and filling meal without meat.
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25:55Maggie gets her hand on the first of the new season's asparagus to make asparagus with soft Boiled egg. She proves you don't need fancy implements to prepare asparagus, and continues the theme of simplicity with the perfect soft boiled egg.
25:49Packed full of tradition and memories, Sunday lunch is a very special part of Maggie’s life, whether it be with friends or family, everyone is encouraged to get involved and be part of the whole experience. Maggie is treating her friends to a roast. For Maggie the best time of year for a good roast is spring when the lamb ...
25:54Around fourteen kilometres off the coast of South Australia lies a beautiful and unspoilt piece of land. Kangaroo Island is five hundred and nine kilometres of stunning and dramatic coastline. It features beautiful beaches, is teeming with wildlife, and, as we discover, has become a source of delicious and innovative food ...
25:54Simon’s on a mission to get back to his English 'food roots' with classic ingredients like Stilton cheese and pork sausages. And with such classics on hand, Simon joins Maggie to prove one of her favourite catchphrases 'fat is flavour' and makes a 'toad in the hole' while Maggie makes roast Berkshire pork belly.
25:53Citrus 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.
25:54It’s time to shake off the winter blues with a serve of piping hot comfort food. This mid-winter episode dishes up some warming, homely treats - and reveals why Simon still bears the mental scars of his childhood brush with rhubarb.
25:49Maggie and Simon bring back some Old Favourites and, of course, reveal secrets that take your cooking to another level. Inspired by tradition and a gift of a pot from his Mum, Simon makes a French Cassoulet which features an old favourite, mutton. Maggie tempts us with mouth watering roasted parsnips and makes her own vers...
26:25When Simon returned to Adelaide, after studying to be a chef, he had a whole new appreciation for the Adelaide Hills. As a youngster he’d tear around the hills on his motorbike, as a chef he marvelled at the quality and range of produce to be found just 10 minutes from the city. In this episode he catches up with a Hills B...
25:54The weather’s cooler, the ugg boots are on, and the fires are roaring. Before the Winter Blues’ hit, why not cheer up with some chocolate. And the good news is, Maggie and Simon show you how to use chocolate in ways that aren’t all that bad for you and believe it or not, Simon teams it with rabbit. And what’s better to sta...
25:54 Expired
Maggie Beer is passionate about the Barossa Valley and its German Heritage. She’s a proud spokesperson for the area and its many and varied food producers. Her enthusiasm with all things Barossa is absolute. Simon gets into the spirit of the Barossa’s German heritage by making Gluhwein - a warming winter drink, while Maggi... 25:54 Expired
Maggie goes to extraordinary lengths to find the perfect gluten free pastry for pies, while Simon makes his own mung bean noodles with a vegetarian stock that makes his meal not only gluten free but 'everything free.' 25:54 Expired
As an oil producer Maggie has control over her favourite product from the farm to the table and you won’t be able to resist her infectious delight as she samples the first of her new season’s Oil. For Simon, oils, lots of them and lots of different types, keep his kitchens running. 26:24 Expired
Cape Jervis fisherman, Alan Robertson supplies our Cook and Chef with Gummy shark and Eagle Ray, the catch you might have once thrown back, and Maggie and Simon show us why these cheaper fillets are worth a second look. Maggie then takes on a bigger challenge as she tries to convince Simon that Carp, a fish still fighting ... 25:57 Expired
Maggie takes us crabbing with her grandchildren and shows us from sea to pot why these blue crabs are a favourite. Simon’s favourite is chilli which he sources with the help of two Malaysian chefs and combines with crabs in a Tom Yum. Maggie and Simon then reveal their favourite food and beverage combinations.
25:53 Expired
Simon takes some new seasons vegetables and shows us how to pickle ginger and daikon while Maggie uses ginger to make an eggplant salad. After travelling to Port Lincoln to jump into a Tuna pen to 'swim with the fishes', Simon brings back some blue fin tuna. He uses it to create sushi, while Maggie fuses it with the flavo... 25:52 Expired
Its Autumn and the new seasons array of Fruit and Nuts sees Maggie and Simon whip up a collection of captivating flavours. For Maggie, Autumn means Vintage in the Barossa. She visits a winery where everything is done using time honoured methods and uses the by-product of the winemaking process to put a new spin on the goo... 25:55 Expired
Maggie introduces Simon to her outdoor wood-fired oven, and he uses it to make some pottery with a very special meal inside. Autumn is Maggie’s favourite season: the best fruits are ripening, it’s still warm enough to eat outside with friends, and it’s a great opportunity to cook with her wood-oven. 25:54 Expired
Maggie and Simon celebrate the BBQ and show viewers how to get the most from it – be it for starters, main courses and even desserts. After a corporate BBQ for 12-hundred people, Simon joins Maggie for some smaller-scale cooking on a deck overlooking her picturesque Barossa dam. 25:54 Expired
Raise a toast to the glorious grape as Simon and Maggie celebrate with the fruit of the vine. In Maggie's Barossa kitchen, they showcase a range of savoury and sweet dishes cooked with whole grapes, dried grapes, wine and vine leaves. These delicious ingredients are teamed beautifully with some other 'liquid’ treasures.