Both Maggie and Simon believe that there is nothing more important than to source the best possible ingredients to use when cooking. And the best way to do this is to use produce which is in season at the time of the cooking.
Maggie Beer and Simon Bryant go squiding and it's easy to see that this is a new experience for Maggie. But with beginners luck she pulls in squid after squid until Simon calls enough is enough and lets his last catch go.
Maggie and Simon travel to Mallyons organic stone fruit orchard on the river Murray to taste the organic peaches and apricots grown by Nick and Rita Builder. With a basket of fresh peaches they return to the kitchen.
What better way to entertain than to have a Brunch. Simon and Maggie use eggs, oats and fruit to produce a magnificent spread to share with your friends on a weekend or holiday morning.
Maggie and Simon really show their different approaches to cooking. Maggie cooks a hearty meal for the family, while Simon gives a restaurant touch to his meal. It's chicken and salads in two different ways.
Maggie Beer and Simon Bryant invite us into the kitchen to share the secrets to having friends for dinner without fuss or failure - but with a little drama and presentation.
Maggie asks Simon to help prepare for a party for twenty of her friends. She devises a menu that could be easily doubled or tripled depending on the size of the party.
Maggie shops at the Barossa Market to buy the fresh cheese and vegetables she requires. Simon also heads north to Gawler River to find the source of the Quail, and arrives at Maggie's kitchen with fresh quail and oysters.
Maggie and Simon share their secrets for making brilliant pizzas in conventional ovens. They start with the dough, create their favourite toppings and give tips to cooking in an oven.
It's Easter and Simon surprises Maggie with a chilli Easter Egg whipped up at work under the expert eyes of his pastry chefs. Maggie's no fan of chilli but Simon's determined to win her over.
If you thought salads were just for Summer, think again. Its Autumn and the new seasons array of Fruit and Nuts sees Maggie and Simon whip up a collection of captivating flavours.
Thanks to the European and Asian influences on Australian culture we are all increasingly appreciating the food value of fish that fishermen once called "Rubbish Fish".
Maggie and Simon can't bear the thought of anyone missing out on one of life's great pleasures, good food, so they've come up with recipes to convince us that a gluten free diet doesn't have to be a boring one.
Preparing for Christmas in June is not the norm for most of us, but for Maggie and Simon it's the ideal time to plan ahead and 'put down' some ingredients to mature nicely for the festive season.
Citrus is often considered a basic ingredient, but Simon and Maggie are convinced that it deserves more of a starring role in our kitchens so this week they give it its place in the sun.
When 'offal' is mentioned most of us think of the internal organs of animals, but the word also refers to anything that is considered worthless or thrown away.
The warm spring days in the Barossa Valley are perfect for a barbecue and this week Maggie and Simon make the most of the weather to turn on the gas and start sizzling some of their favourite ingredients.
Summer's just around the corner and soon the days in the Barossa Valley will be hot and the risk of snakes too high to roam far, so Maggie is making the most of the last mild weather.
Maggie and Simon demonstrate that cooking a Christmas lunch or dinner doesn't have to be stressful, as they share some great tips on presenting simple but delicious Christmas fare.
