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The Cook and the Chef: Season 3 - 40 Episode s
3x1 - Raspberries + Barramundi
February 13, 2008
3x2 - Crocs + Honey
February 20, 2008
3x3 - Fish + Crabs
February 27, 2008
3x4 - Mangoes + Cheese
March 5, 2008
3x5 - Herbs + Pearls
March 12, 2008
3x6 - Jackfruit + Goat
March 19, 2008
3x7 - Lamb + Cockles
March 26, 2008
3x8 - Darwin Market + Sea Cucumber
April 2, 2008
3x9 - Chocolate + Lamb
April 9, 2008
3x10 - Food for Kids
April 16, 2008
3x11 - Oats + Goats Cheese
April 23, 2008
3x12 - Pepper + Salt
April 30, 2008
3x13 - Trout + Egg
May 7, 2008
3x14 - Bush Tucker + Buffalo Mozzarella
May 14, 2008
3x15 - A Diabetic Diet
May 21, 2008
3x16 - Dried Food + Eels
May 28, 2008
3x17 - Quince & Pork
June 4, 2008
3x18 - 100th Special
June 11, 2008
3x19 - Land of the Long White Cloud
June 18, 2008
3x20 - New Zealand Kumara + Venison
June 25, 2008
3x21 - New Zealand Salmon + Wasabi
July 2, 2008
3x22 - Olives & Mussels
July 9, 2008
3x23 - Feijoa & Kiwi Fruit
July 16, 2008
3x24 - Lamb & Saffron
July 23, 2008
3x25 - Root Veg & Guinea Fowl
July 30, 2008
3x26 - Fish
August 6, 2008
3x27 - Cauliflower + Passionfruit
August 13, 2008
3x28 - Limes + Rice
August 20, 2008
3x29 - Brussels Sprouts + Avocado
August 27, 2008
3x30 - Lemon Myrtle + Pizzas
September 3, 2008
3x31 - Coffee + Macadamia Nuts
September 23, 2008
This 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.
3x32 - Cheese + Crabs
September 30, 2008
When it comes to fine cheeses we’re spoilt for choice in Australia, there are over one hundred different varieties being produced by Cheese Wright’s all around the country.
3x33 - Bananas + Artichokes
October 8, 2008
Maggie goes bananas this week, travelling to the Tweed Valley in northern New South Wales to discover the unique qualities that this area provides for the growers of this popular fruit.
3x34 - Cooking in a Restaurant
October 15, 2008
When 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.
3x35 - Anlaby - A Country Homestead
October 22, 2008
Tonight 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.
3x36 - Produce of Two Islands
October 29, 2008
Produce from Tasmania and Kangaroo Island features on tonight's program. Simon travels to Hobart on the hunt for some green tea, while Maggie soak's up some spirits on South Australia's Kangaroo Island.
3x37 - Lobster & Mushrooms
November 5, 2008
Tonight 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.
3x38 - Seaweed & Scallops
November 12, 2008
What 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.
3x39 - Beetroot & Pepper
November 19, 2008
Tonight Maggie and Simon demonstrate how to bring out the best of the brilliant beetroot, and then spice up some delicious dishes with Native Tasmanian Pepper berry.
3x40 - Christmas Holidays
November 26, 2008
It’s almost the holiday season on the Cook & the Chef and Maggie & Simon prepare for Christmas. From fruit mince to turkey burgers this is a culinary treat for all the family.