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 109 episodes have been broadcast, most recently in November 2024.
Last episode
25:59
25:59The Cook And The Chef
Maggie and Simon dish up a bit of mango madness with two tropically inspired dishes that showcase the unique flavours of green, unripe mangoes. Maggie then whips up a ‘sandwich’ using delicate puff pastry and a bitey cheddar balanced with sweet quince paste, while Simon has spec...
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25:57Maggie meets food legend Rick Stein and they discuss the gentle art of cooking fish. Back in the kitchen, Maggie works her magic on an impressive piece of farmed Kingfish, while Simon is inspired to try out one of Rick’s recipes, a mouth-watering fish pasty.
25:58To check out the Northern Territory’s claim that they produce the best crocodile meat, Simon visits a farm near Darwin and talks to zoologist Adam Britton, who explains why it’s not just the skins of these extraordinary creatures that we should be looking at.
25:57Simon and Maggie stroll back into the kitchen for a new season to dish up a refreshing summer feast. Maggie uses delicious second flush raspberries to adorn a fail-proof sponge while Simon works magic with a raspberry, lamb, and pea combination.
Season 2
25:58
25:58Maggie and Simon revisit a few of their favourite kitchen moments from the year. They look back on the eggs, pasta, and mouth-watering desserts on the menu.
25:59Maggie and Simon show how to prepare excellent cocktail food for a stress-free party. The Cook and the Chef share their secrets about what to make ahead of time, and how to prepare some dishes with the help of some shop-bought bases and toppings.
25:58Maggie and Simon cook up a few favourites. Simon masters a salty-sweet-sour balance with a vegetarian Pad Thai, while Maggie combines tender squid with capers and leek in a delicious spring salad. Vodka, a favourite beverage of Simon’s then features in a jelly, and Maggie makes a creamy barley risotto using a favourite spr...
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We follow Simon as he travels to sunny North Queensland in search of Black Tiger Prawns. Passing through Townsville, he ends up at an ultra-modern prawn farm nestled right in the shadow of Hinchinbrook Island. Maggie doesn’t have to travel far for her main ingredient - she uses vine leaves from her own Barossa vines to wra...
25:57Maggie takes us to the heart of Australia for the Alice Springs Desert Festival. Maggie was invited to the Festival to help judge one of its major events, the Wild food competition. Her experiences of the local foods became the inspiration behind this week’s cooking.
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This episode is all about sweetness and light, in the form of sugar and glorious North Queensland sunshine. Maggie and Simon begin with a couple of racks - Maggie’s rack of lamb and Simon’s rack of sugarcane prawns.
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Spatchcock and terrines are on the menu this week as Maggie and Simon share with us some of the traditions and ingredients that have influenced their culinary lives. The Barossa valley is rich in history, with wine and food very much at the heart of it.
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The duo reveal their idea of the perfect Sunday dinner - and their choices couldn’t be more contrasting. For Maggie, it’s a chance to make a simple meal - such the perfect steak sandwich or the ultimate gourmet toasted cheese sandwich.
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Beef is on the menu this week as Maggie dons her boots and oilskin and travels to the far north of South Australia to experience an Outback Cattle Drive.
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With a truffle from WA, Simon and Maggie Beer use a sophisticated ingredient in the simplest of ways - on scrambled eggs, pasta, boiled potatoes and, amazingly, on salt and vinegar chips.
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Maggie and Simon demonstrate how a little bird like quail can pack a big punch. Simon's chilli quail is a crispy explosion of flavours, and Maggie uses quince paste.
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The classic meat pie gets a glorious make-over after Simon visits a city pie-cart. Back in the kitchen, Maggie surprises him by recalling her three AM trip to the pie-cart, in her younger days.
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From a Dutch oven to a casserole dish many cultures boast a pot for slow cooking and for the Moroccans it's the cone shaped Tagine. This week Maggie and Simon celebrate the spirit of the Tagine.
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Maggie travels to Tasmania and samples some of the wonderful produce that the Apple Isle has to offer. Magnificent Bruny Island, an hour drive south of Hobart is a place Maggie has wanted to visit for over thirty years.
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For Simon this week’s show is all about pastry, while Maggie heads off on another food adventure, hunting for great oysters on SA’s Eyre Peninsula. Oysters and pastry may seem an odd combination, but once again the Cook and the Chef blend unlikely ingredients to create unique and delightful dishes.
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Maggie and Simon prepare some of their favourite winter recipes. It’s all about comfort food, rich hearty dishes to warm you up on those chilly days.