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 137 episodes have been broadcast, most recently in February 2025.
Last episode
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25:57The Cook And The Chef
Maggie and 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.
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25:57The Barossa Valley is one of many regions in Australia where migrants have created a unique regional food culture. This program celebrates the Barossa where today, food, religion and cultural traditions echo Prussian, Silesian and German origins.
25:58Maggie 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 food and the shared style of dining typical of Lebanese culture.
25:57Simon is a big fan of Gordon Ramsay, one of the UK's most notorious celebrity chefs, so decides to cook a timbale recipe of Gordon's - with the added touch of some delicious South Australian mullet.
25:58Maggie 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.
25:58Bush tucker has come a long way since the 1980s when a few bushfood pioneers discovered that this country is jam packed with fantastic native wild foods. Since then chefs have been experimenting with the bold flavours of Australian bushfoods and our own Australian Native Cuisine is evolving.
25:58Simon 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, and surprisingly Maggie friendly.
25:58Maggie and Simon celebrate the era of 'Grand cuisine'. The 1970's and 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.
25:58There are millions of bookcases around Australia that hold at least one Margaret Fulton cook book. She's an Australian living legend and has probably done more to influence what's been cooked in Australian home kitchens over the last fifty years than anyone else. Simon and Maggie recreate some of their favourite recipes wr...
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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. Maggie and Simon celebrate Stephanie’s contribution to the past and the future of food in Australia. 25:58 Expired
Maggie and Simon both love cookbooks, so the show kicks off this week with Maggie showing off her impressive collection. 25:58 Expired
Our duo 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 is pushing the boundaries of modern French Cuisine and fine dining. 26:28 Expired
Maggie and Simon are given the challenge of using 'rations' - 10lbs meat, 10lbs flour, 2lbs sugar and a quarter lb each of tea and salt, plus a little rum - the weekly food allowance for a rural worker in 19th century Australia.
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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. 25:58 Expired
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. 25:58 Expired
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. Maggies approach is a bit different, self trained, she likes to keep her style simple and natural, letting the food speak for itself and the skills... 26:28 Expired
Maggie cooks Neenish Tarts and explains how this quirky tart that originated in New South Wales got its name. Simon continues the theme and cooks a flourless cake - using almond meal and wattleseed but experiments a bit and adds some desert limes from Maggie's cupboard to give it a real Australian flavour.
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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. 25:56 Expired
In this new world of climate change, Australian Native Foods are being seen as foods of the future because they've evolved over thousands of years to suit Australian soils and climate. Although early settlers cooked native foods like kangaroo, swan, possum, fruits and berries, once farming was established they reverted to ... 25:58 Expired
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.