Episode 1 - Raspberries + Barramundi

Episode 2 - Crocs + Honey

Episode 3 - Fish + Crabs

Episode 4 - Mangoes + Cheese

Episode 5 - Herbs + Pearls

Episode 6 - Jackfruit + Goat

Episode 7 - Lamb + Cockles

Episode 8 - Darwin Market + Sea Cucumber

Episode 9 - Chocolate + Lamb

Episode 10 - Food for Kids

Episode 11 - Oats + Goats Cheese

Episode 12 - Pepper + Salt

Episode 13 - Trout + Egg

Episode 14 - Bush Tucker + Buffalo Mozzarella

Episode 15 - A Diabetic Diet

Episode 16 - Dried Food + Eels

Episode 17 - Quince & Pork

Episode 18 - 100th Special

Episode 19 - Land of the Long White Cloud

Episode 20 - New Zealand Kumara + Venison

Episode 21 - New Zealand Salmon + Wasabi

Episode 22 - Olives & Mussels

Episode 23 - Feijoa & Kiwi Fruit

Episode 24 - Lamb & Saffron

Episode 25 - Root Veg & Guinea Fowl

Episode 26 - Fish

Episode 27 - Cauliflower + Passionfruit

Episode 28 - Limes + Rice

Episode 29 - Brussels Sprouts + Avocado

Episode 30 - Lemon Myrtle + Pizzas

Episode 31 - Coffee + Macadamia Nuts

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.

Episode 32 - Cheese + Crabs

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.

Episode 33 - Bananas + Artichokes

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.

Episode 34 - Cooking in a Restaurant

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.

Episode 35 - Anlaby - A Country Homestead

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.

Episode 36 - Produce of Two Islands

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.

Episode 37 - Lobster & Mushrooms

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.

Episode 38 - Seaweed & Scallops

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.

Episode 39 - Beetroot & Pepper

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.

Episode 40 - Christmas Holidays

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.