Come with Maggie and Simon on their adventure through Australian culinary history. He might be a chef and she might insist on calling herself a cook, but together they are a celebration of Australian food. Based in South Australia's Barossa Valley, Maggie Beer has taken the region's food to the world and won acclaim everywhere and in the process taken her place in the culinary history of Australia. As an Executive Chef Simon is another champion of local produce, creating menus from locally sourced growers who use a methodology which is sustainable. He's a modern chef who's vitally interested in what we eat and how we treat our food in the modern world. Each week, in this season of The Cook and the Chef, Maggie and Simon will look at a significant part of our evolving Australian cuisine and talk to the key figures who have transformed Australian fare from its beginnings to the dazzling array of food that is available today. Maggie and Simon then celebrate those times by cooking their versions of dishes influenced by this information. Along the way, as they always do, they'll be sharing their secrets and tips on how food is best bought and prepared. In this series Simon and Maggie use Maggie's kitchen as a kind of time machine and laboratory as they share their skills and love of cooking to explore our rich culinary and food history. In each episode, The Cook and the Chef produce dishes that are easy to replicate in our own kitchens, introducing us to ways to work with our food traditions. The Cook and the Chef is a program about the joy of celebrating Australian food traditions, it's about using good food to create great dishes with two people whose lives revolve around their passion for food.

Running Time: 26 mins

Browse Documentary

This program has a real Australian flavour.

This week on the Cook and the Chef Maggie and Simon show us some home cooked alternatives to the mass produced 'convenience' foods that dominate our supermarket shelves today.

Australia has a long and proud history of celebrity cooks and chefs, entertaining food enthusiasts who*ve shared their secrets and helped raise our culinary standards.

Come with Maggie and Simon on their adventure through Australian culinary history. He might be a chef and she might insist on calling herself a cook, but together they are a celebration of Australian food. Based in South Australia's Barossa Valley, Maggie Beer has taken the region's food to the world and won acclaim everywhere and in the process taken her place in the culinary history of Australia. As an Executive Chef Simon is another champion of local produce, creating menus from locally sourced growers who use a methodology which is sustainable. He's a modern chef who's vitally interested in what we eat and how we treat our food in the modern world. Each week, in this season of The Cook and the Chef, Maggie and Simon will look at a significant part of our evolving Australian cuisine and talk to the key figures who have transformed Australian fare from its beginnings to the dazzling array of food that is available today. Maggie and Simon then celebrate those times by cooking their versions of dishes influenced by this information. Along the way, as they always do, they'll be sharing their secrets and tips on how food is best bought and prepared. In this series Simon and Maggie use Maggie's kitchen as a kind of time machine and laboratory as they share their skills and love of cooking to explore our rich culinary and food history. In each episode, The Cook and the Chef produce dishes that are easy to replicate in our own kitchens, introducing us to ways to work with our food traditions. The Cook and the Chef is a program about the joy of celebrating Australian food traditions, it's about using good food to create great dishes with two people whose lives revolve around their passion for food.

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