The Cook and the Chef
Season 3
The Cook and the Chef was an Australian television series featuring cook Maggie Beer and chef Simon Bryant. The Cook and the Chef was screened on ABC1 and was filmed in the Barossa Valley, South Australia.
In July 2009, Maggie and Simon announced they had decided to end the series after four years. The Finale aired on 16 September 2009 with "Party" as the theme of the episode.
In July 2009, Maggie and Simon announced they had decided to end the series after four years. The Finale aired on 16 September 2009 with "Party" as the theme of the episode.
Where to Watch The Cook and the Chef • Season 3
40 Episodes
- Crocs + Honey
E2Crocs + HoneySalt & pepper Crocodile is on the menu this week as Simon tests the Northern Territory’s claim that they produce some of the best meat available. Succulent fresh figs are in season and Maggie can’t resist the temptation to combine them with braised chicken and locally produced honey, an irresistible combination. Stunning sweet sensations wrap up this weeks Summer fare, with Simon’s Rosewater Baklava and Maggies Honeycomb Pikelets. To 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. Hot & quick is the trick with croc meat, so back in the kitchen Simon fires up the wok and serves some up. Salt & pepper style with steamed Jasmine rice is just the thing for a deliciously quick and simple meal. Maggie visits a couple in the Barossa who are well and truly living their own version of “the Good Life.” Brian Linke and Sally Fennessy live just out of the small Barossa town of Angaston, and in their pursuit of a simple life and good food they have become almost self sufficient. One of their products is a beautiful honey which Maggie combines with some fresh figs and braised chicken, an irresistible combination. With a touch of Rosewater, Simon demystifies Baklava, bringing this sweet sensation to within every ones grasp. Continuing her fig and honey theme, Maggie serves her mouth watering Honeycomb pikelets with fresh figs & crème fraîche, a fitting end to this weeks sweet summer fare. Recipes: - Chicken Braised with Figs, Honey & Vinegar - Honeycomb & Crème Fraîche Pikelets served with Fresh Figs, Honey and Mint - Salt and Pepper Crocodile - Rosewater Baklava - Coffee + Macadamia Nuts
E31Coffee + Macadamia NutsThis week take a trip with Maggie to the stunning sub tropical hinterland of Northern New South Wales where she explores a macadamia plantation and sips locally grown coffee. In the kitchen Maggie and Simon use our native bush nut and coffee to create both savoury and sweet delights. A special treat for Vegans is Simon's Vegan Laksa. - Cooking in a Restaurant
E34Cooking in a RestaurantWhen it comes to cooking with wine, Simon and Maggie follow the golden rule: "if you wouldn’t drink it, don't put it in your food!" As they both whip up delicious wine-based dishes, Simon also takes us behind the scenes of a busy hotel kitchen and Maggie shares her secrets for stress-free rabbit. - Anlaby - A Country Homestead
E35Anlaby - A Country HomesteadTonight Maggie replicates beautiful lamb pies that she created for a charity event, while Simon gives shepherd’s pie a vegetarian spin. Also on the menu is chocolate and lots of it, with a wicked chocolate ganache tart and a light, chocolate soufflé. - Lobster & Mushrooms
E37Lobster & MushroomsTonight Maggie and Simon demonstrate two different and very delicious ways to use Southern Rock Lobster before making the most of a selection of mouth watering mushrooms. Kangaroo Island is one of Maggie’s favourite destinations, its magnificent coastline and pristine waters provide an abundance of superb seafood for the locals. - Seaweed & Scallops
E38Seaweed & ScallopsWhat is it about Tasmania that makes its seafood so great? Is it the clarity of the water that surrounds the island state, its coldness, or the ingenuity of the locals? Simon visited recently to find out and met a couple of young scallop fishermen and some unusual seaweed divers.
