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 128 episodes have been broadcast, most recently in December 2024.
Last episode
25:59
25:59The Cook And The Chef
Maggie and Simon conclude their six week New Zealand odyssey. Simon checks out New Zealand lamb, one of the most iconic of all that countries products and Maggie returns to Hawkes Bay to find out why Saffron is the most expensive spice in the world.
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25:57Maggie and Simon discover how New Zealanders adopted and realised the commercial potential of two beautiful fruits - feijoa and kiwifruit.
25:59Maggie and Simon continue their food Odyssey in the Land of the Long White Cloud. On New Zealand’s North Island, Maggie discovers a microclimate responsible for some wonderful produce while Simon travels across the beautiful, pristine waters of Marlborough Sound in search of the Green Lipped Mussel.
25:56Maggie and Simon’s culinary adventure in New Zealand continues this week as we find Simon on the South Island checking out the amazing Wasabi plant and visiting a salmon farm near Mount Cook where the fish are so good they’ve caught the attention of the Emperor of Japan.
25:58Maggie and Simon show us more beautiful produce from the Land of the Long White Cloud. Maggie finds some delicious Kumara, a Maori word for sweet potato while Simon discovers New Zealand Venison.
25:58The Cook and the Chef cross the Tasman to explore New Zealand, a land with rugged mountains, pristine waters and great produce. Maggie and Simon kick off their journey in Rotorua, where they find out how the local Maori people have cleverly harnessed the famous geothermal properties of the area for cooking purposes.
25:58The Cook and the Chef is 100 episodes old and to celebrate, Simon’s organised a visit from Peter Cundall of Gardening Australia. Peter has a look at Simon’s garden and suggests a few potatoes he could grow and Simon takes up the challenge and cooks a potato and chickpea curry.
25:58Maggie tells the story of how and why she developed her love for this unusual fruit and takes us back to the planting of her Quince Orchard. She goes on to prepare a Quince dessert that emerges from the oven as a burnished orange masterpiece.
26:28At Christmas time, Maggie loves to get as much food preparation as possible out of the way before Christmas day. This year she's managed to enlist the help of her five grandchildren to make a favourite mince tart.
Season 1
25:55
25:55Christmas is fast approaching, but for some of us that brings the annual stress of working out how to feed a big group. 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, using turkey as the cen...
Season 3 25:59
25:59 Expired
Simon visits a Vietnamese supermarket, and he’s like a kid in a candy store. Maggie has asked Simon to pick up some bonito and dried shiitake mushrooms, but he’s also looking for inspiration for his own dish.
25:58 Expired
Maggie and Simon demonstrate how good nutrition and flavour can go hand in hand. Maggie’s spelt pasta with pumpkin, and her mushroom, barley, and sherry soup are not only unctuous and satisfying, but tick all the boxes for good fibre, low fat, low sugar and moderate carbohydrates.
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Maggie’s lightly cooked marinated roo sits perfectly with beetroot and anchovy butter, while the bold texture of Simon’s emu holds up to a slow cook in a rich, sweet curry. Maggie then features lightly textured, milky buffalo mozzarella with roasted red onions while Simon uses the porcelain white cheese in a simple but imp...
25:58 Expired
Maggie uses her trout in a green tomato salsa, combining sweet and savoury flavours to perfection. Simon shows us how to smoke our own trout and combines big flakes of the fish with mayonnaise in a chunky, satisfying sandwich.
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Maggie and Simon demonstrate why salt and pepper feature as giants in culinary history. Simon makes a real pepper sauce that turns a steak into so much more than a pub meal, while Maggie pot roasts a pheasant to succulent perfection with apple brandy.
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If you enjoy the smell of freshly baked, you won’t be able to resist Maggie’s oat, raisin and fennel bread. Irresistibly rich, it’s perfect at any time, but especially for breakfast. But if you’re like Simon and not a morning person, then he’s got just the remedy for you. A delicious ‘granola’ style cerea, with a unique ki...
25:59 Expired
Maggie performs some magic with a light lemony cake cooked with plump sultana grapes. Maggie then combines fragrant quince with rosemary to make a beautiful savoury jelly while Simon makes a tangy, spicy lime pickle with lots of chilli.
25:59 Expired
Maggie makes a chocolate cake with whisky soaked raisins while Simon conjures up a spectacular Bombe Alaska. Maggie follows her cake with a twist on traditional Moussaka and Simon shows us how to keep a beautiful cut of lamb moist and tasty in a Lamb Mousseline.
25:59 Expired
Maggie shares some great tips on how to prepare succulent octopus and Simon tackles another exotic ingredient from the far North - sea cucumber. Inspired by his visit to Darwin’s Rapid Creek markets Simon also tackles a snake gourd curry, while Maggie passes on a country cook’s recipe for a delicious ginger biscuit cake.
25:59 Expired
Maggie and Simon work their magic with lamb and cockles. Maggie’s a huge fan of Suffolk lamb and she cooks it slowly to keep it tender and succulent before moving on to a Spanish-inspired dish of cockles, chickpeas and blood sausage.