Simon and Maggie dish up a refreshing summer feast. Maggie uses raspberries to adorn a sponge. Simon treats us to a fish curry using fresh barramundi from the Northern Territory.
Salt and pepper crocodile is on the menu with Simon while Maggie can't resist combining chicken with fresh figs and honey. Also on offer are honey pancakes and baklava.
Maggie and Rick Stein discuss the art of cooking fish. Back in the kitchen, Maggie cooks an impressive piece of farmed Kingfish while Simon is inspired to try out one of Rick's recipes, a mouth-watering fish pasty.
Simon makes a jackfruit biryani, a combination of rice, jackfruit, herbs and spices. Maggies also produces a superb pot roasted shoulder of goat which she serves with eggplant pickle.
Maggie and Simon cook with lamb and cockles. Maggie creates a Spanish-inspired dish of cockles, chickpeas and blood sausage. Simon also shows us his take on the classic French seafood dish, Bouillabaisse.
Expect to see creepy-crawlies in the kitchen as Maggie shares some great tips on how to prepare succulent octopus and Simon tackles another exotic ingredient from the far North, sea cucumber.
There's something for everyone's palate with Simon whipping up an irresistible crispy fried chicken while Maggie performs some magic with a light lemony cake cooked with plump sultana grapes.
The star of this menu is smoked trout. Simon shows us how to smoke our own trout while Maggie transforms the humble egg into a melt in the mouth egg and bacon pie and superb egg ravioli.
Come with Maggie and Simon on their adventure through Australian culinary history. He might be a chef and she might insist on calling herself a cook, but together they are a celebration of Australian food.
Maggie produces spelt pasta with pumpkin, and mushroom, barley, and sherry soup while Simon creates a noodle broth with his trade mark layering of flavours.
Simon visits a Vietnamese supermarket to pick up some bonito and dried shiitake mushrooms for Maggie, while also looking for inspiration for his own dish.
Maggie and Simon kick off their New Zealand journey in Rotorua, where they find out how the local Maori people have cleverly harnessed the famous geothermal properties of the area for cooking purposes.
Maggie and Simon show us more beautiful produce from the Land of the Long White Cloud. Maggie finds some delicious Kumara, a Maori word for sweet potato while Simon discovers New Zealand Venison.
Maggie and Simon continue their food Odyssey in the Land of the Long White Cloud. On New Zealand's North Island, Maggie discovers a microclimate responsible for some wonderful produce.
Maggie and Simon conclude their six week New Zealand odyssey. Simon checks out New Zealand lamb, one of the most iconic of all that countries products.
After the exhilaration of the New Zealand trip this week's show opens with Maggie back on home soil - and almost knee deep in it too. She's trekking through mud with vegetable grower Dominic Scarfo.
Back from their New Zealand Food Adventure Maggie and Simon again set their sights on local produce, enjoying two excellent fish - King George Whiting and Mulloway.
Working at the Hotel often keeps Simon busy late into the evening so he's not known for his love of early mornings, but this week he's made the effort to get up well before the crack of dawn.
Maggie visits Gerard Buchanan in the Northern Rivers Regions of NSW. Gerard's a farmer who discovered that native finger limes were actually growing wild on his property.
Maggie and Simon go green with brussel sprouts and avocados. Enjoy their warm winter take on the much maligned sprout and take a trip back to the seventies with Simon's avocado ice cream.
The little village of Nimbin, in the Byron Bay Hinterland has embraced its reputation as Australia's hippy capital and the influence of the counter culture extends way beyond the main street.
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.
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.
Simon is deep in discussion with the Hotel's Maitre d' Atef. Simon and Atef are looking at some changes in the menu and deciding on a corresponding change in the recommended wine match.
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.
Kangaroo Island is one of Maggie's favourite destinations, its magnificent coastline and pristine waters provide an abundance of superb seafood for the locals.
The East Coast of Tasmania has to be one of the most beautiful stretches of coastline anywhere in the world, but when Simon visits he's not just interested in the dazzling scenery.
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.
At Christmas time, Maggie loves to get as much food preparation as possible out of the way before Christmas day. This year she's managed to enlist the help of her five grandchildren.
