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, Maggie & Simon are cooking for a party, to thank everyone who has helped make the show a success.
As with any television program there’s a lot that goes on before the cooking starts and on tonight’s show we take a look behind the scenes.
Simon introduces two of his best mates, Stephanie, his 'recipe & research' girl and Carolyn his 'shopper & chopper' and we follow the three of them them as they shop for tonight's ingredients, in Adelaide's amazing Central Market.
First up on tonight's party menu Simon cooks one of his all time favourites, Spring Rolls and Maggie a deliciously simple, Baked Ricotta, with raisins, olives and capers followed by a spicy Cinnamon Chicken.
For two days each month the ABC crew arrive and take over Maggie's little kitchen in the Barossa Valley and for the very last recording, Maggie shares this fascinating experience with us, a rare insight into the machinations of a television cooking show.
The charcoal barbecue is fired up to complete our party menu with Maggie cooking superb succulent Pork Ribs with a delicious cabernet sauce and Simon, Pineapple Skewers with palm sugar syrup, unique but irresistible. Then it's time for the party, where both Maggie and Simon say farewell in their own special way.
