The Cook and the Chef season 4 Modern Chef - Metacritic

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ABC
May 27, 2009
25 m

ABC
May 27, 2009
25 m

Summary Set in Maggie Beer's kitchen in Barossa Valley, this cooking show takes a detailed look at each ingredient that goes into their fabulous dishes, often visiting local growers from the area to further illuminate their culinary creations.

Documentary

ABC
May 27, 2009
25 m

ABC
May 27, 2009
25 m

The Cook and the Chef

S4 • Episode 16

Modern Chef

Air Date: May 27, 2009

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Summary Set in Maggie Beer's kitchen in Barossa Valley, this cooking show takes a detailed look at each ingredient that goes into their fabulous dishes, often visiting local growers from the area to further illuminate their culinary creations.

Documentary

Season Episodes

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Episode 1 • Feb 11, 2009 • 25 m

Simon and Maggie reflect on the state of the Australian food scene in 2008 and prepare what they consider to be truly Australian meals. Maggie tells Simon about the amazing changes she's seen.

Episode 2 • Feb 18, 2009 • 25 m

The Italian Influence

From pasta to gelati, tomatoes to octopus - Italian migrants have contributed enormously to our Australian way of life. Maggie's love of Italian opera and food is well known.

Episode 3 • Feb 25, 2009 • 26 m

Simon and Maggie marvel at the British success in putting their own stamp on a Pakistani curry and then celebrate the cross-cultural cuisine of Australia's own 'Father Of Fusion', Cheong Liew.

Episode 4 • Mar 4, 2009 • 25 m

Simon and Maggie go vegetarian, proving a meat free diet is far from bland and boring. While vegetarianism has always being part of Indian and Asian culture, it didn't really kick off until the 1800s.

Episode 5 • Mar 11, 2009 • 26 m

All the Tea and China

Simon and Maggie are holding a tea party to celebrate the days when afternoon teas (complete with cakes and cucumber sandwiches) were quite the done thing.

Episode 6 • Mar 18, 2009 • 25 m

French Connection

If you fancy some fine French fare then join Maggie and Simon as they reveal the significant contribution the French have made to the kitchen while tempting us with classics such as Bouillabaisse.

Episode 7 • Mar 25, 2009 • 25 m

In this new world of climate change, Australian Native Foods are being seen as foods of the future because they've evolved over thousands of years to suit Australian soils and climate.

Episode 8 • Apr 1, 2009 • 25 m

Fifty years ago, Australia was gastronomically a very bleak part of the world. In the early 1950s, dining out for Maggie's family often meant a meal at the local Chinese restaurant.

Episode 9 • Apr 8, 2009 • 25 m

Dust off your flares and fondue set and get set to revive some classic dishes from the 70s as Maggie and Simon celebrate the dawning of Modern Australian food.

Episode 10 • Apr 15, 2009 • 25 m

Vietnamese Food

Maggie ventures bravely into Simon's world of South East Asian cuisine. The Vietnamese dishes Maggie and Simon produce, from soups to crispy fried quail, are clean and fresh.

Episode 11 • Apr 22, 2009 • 25 m

Aussie Classics

Maggie cooks Neenish Tarts and explains how this quirky tart that originated in New South Wales got its name. Simon continues the theme and cooks a flourless cake using almond meal and wattleseed.

Episode 12 • Apr 29, 2009 • 26 m

The Art of Presentation

Maggie gives us a snapshot on the world of food photography, one which is often veiled in trickery, sprays, glues and gels, all used to artificially enhance the look of a dish.

Episode 13 • May 6, 2009 • 25 m

The 1980s are making a comeback as Simon and Maggie celebrate the time when Aussie food came of age and the work of three very special cooks - Gay Bilson, Tony Bilson, and Janni Kyritsis.

Episode 14 • May 13, 2009 • 25 m

The Greek Experience

Maggie and Simon entice us outdoors into the late autumn sun to enjoy Greek inspired Barbequed goat, souvlaki, and baby octopus. Greek desserts are also on the menu.

Episode 15 • May 20, 2009 • 26 m

Early Settlement

Maggie and Simon are given the challenge of using 'rations' - 10lbs meat, 10lbs flour, 2lbs sugar and a quarter lb each of tea and salt, plus a little rum - the allowance for a 19th century worker.

Episode 16 • May 27, 2009 • 25 m

Maggie and Simon pay homage to the one of the young chefs making a name for himself in Australia today - Melbourne based chef Shannon Bennett.

Episode 17 • Jun 3, 2009 • 27 m

Recipe Books + Charmaine Solomon

Maggie and Simon both love cookbooks, so the show kicks off this week with Maggie showing off her impressive collection.

Episode 18 • Jun 10, 2009 • 25 m

Stephanie Alexander

Stephanie Alexander features as a cook who has influenced not only the way we dine but the way we think about food. Maggie and Simon celebrate Stephanie's contribution to the culinary world.

Episode 19 • Jun 17, 2009 • 25 m

Margaret Fulton

Maggie and Simon pay homage to Australian chef Margaret Fulton, who has influenced the way Australians have entertained and eaten for over fifty years.

Episode 20 • Jun 24, 2009 • 25 m

The Restaurant + Mietta

Maggie and Simon celebrate the era of 'Grand cuisine' from the 1970's and 80's, dishing up a feast, including sausage en brioche, flounder Picasso, pappardelle with poppy seeds and a tasty beef satay with peanut sauce.

Episode 21 • Jul 1, 2009 • 26 m

As a tribute to famed Chinese cuisine chef Kylie Kwong, Maggie and Simon both attempt classic Kylie recipes.

Episode 22 • Jul 8, 2009 • 25 m

Simon revels in his favourite Thai food, and encourages heat- avoiding Maggie to 'dip a toe' into this chilli laden cuisine.

Episode 23 • Jul 15, 2009 • 24 m

Bush tucker has come a long way since the 1980s when a few bushfood pioneers discovered that this country is jam packed with fantastic native wild foods.

Episode 24 • Jul 22, 2009 • 25 m

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

Episode 25 • Jul 29, 2009 • 25 m

Celebrity Chefs

Simon is a big fan of Gordon Ramsay, one of the UK's most notorious celebrity chefs, so decides to cook a timbale recipe of Gordon's - with the added touch of some delicious South Australian mullet.

Episode 26 • Aug 5, 2009 • 26 m

Maggie and Simon tip their hats to the magical Mediterranean flavours of Lebanese cuisine. Pomegranate, lemon juice, pine nuts, olives and walnuts are just some of the fresh ingredients employed.

Episode 27 • Aug 12, 2009 • 25 m

The Barossa Valley is one of many regions in Australia where migrants have created a unique regional food culture. This program celebrates the Barossa.

Episode 28 • Aug 19, 2009 • 25 m

Maggie and Simon cook up some ancient grains and take a good look at the 'Slow Food' movement, just what's needed to rustle up a warm and comforting Winter menu.

Episode 29 • Aug 26, 2009 • 25 m

When the British first arrived here they brought the idea of public hotels - or 'pubs' - with them, and they've been a prominent feature of the Australian landscape ever since.

Episode 30 • Sep 2, 2009 • 26 m

One thing Maggie and Simon are unanimous on is that there is nothing quite like the satisfaction of cooking with something you have grown in your own garden.

Episode 31 • Sep 9, 2009 • 25 m

Australia Again

Maggie and Simon look at the past, the present and the future of food in Australia. They create recipes using their favourite foods that are grown sustainably and locally sourced.

Episode 32 • Sep 16, 2009 • 26 m

As they say, all good things have to come to an end and sadly tonight's program is the very last of the Cook and the Chef, but to go out with a bang and to celebrate four fabulous years.

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