The Cook and the Chef

Maggie and Simon source the best, freshest ingredients by choosing what's in season. They cook bruschetta and kingfish.

Summer lunches are on the menu with salads and sweets, as Maggie and Simon cook freshly caught squid and make affogato.

Maggie and Simon travel to an organic fruit orchard where they taste peaches and apricots. They cook peach jam, peach and prosciutto salad, and make peach bellinis.

Simon joins Maggie in the Barossa for brunch. They cook eggs, muesli, and oat pancakes as an example of an easy way to entertain.

Chicken and salad in two very different ways as Maggie and Simon show their different approaches to cooking. Maggie makes a rustic roasted chook, while Simon cooks a fancy chicken kiev.

The team's top secrets for having friends over for dinner. They show just what to prepare ahead of time for the easiest dinner party ever.