1. Raspberries + Barramundi

2. Crocs + Honey

3. Fish + Crabs

4. Mangoes + Cheese

5. Herbs + Pearls

6. Jackfruit + Goat

7. Lamb + Cockles

8. Darwin Market + Sea Cucumber

9. Chocolate + Lamb

10. Food for Kids

11. Oats + Goats Cheese

12. Pepper + Salt

13. Trout + Egg

14. Bush Tucker + Buffalo Mozzarella

15. A Diabetic Diet

16. Dried Food + Eels

17. Quince & Pork

18. 100th Special

19. Land of the Long White Cloud

20. New Zealand Kumara + Venison

21. New Zealand Salmon + Wasabi

22. Olives & Mussels

23. Feijoa & Kiwi Fruit

24. Lamb & Saffron

25. Root Veg & Guinea Fowl

26. Fish

27. Cauliflower + Passionfruit

28. Limes + Rice

29. Brussels Sprouts + Avocado

30. Lemon Myrtle + Pizzas

31. Coffee + Macadamia Nuts

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. In the kitchen Maggie and Simon use our native bush nut and coffee to create both savoury and sweet delights. A special treat for Vegans is Simon's Vegan Laksa.

32. Cheese + Crabs

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.

33. Bananas + Artichokes

Maggie goes bananas this week, travelling to the Tweed Valley in northern New South Wales to discover the unique qualities that this area provides for the growers of this popular fruit.

34. Cooking in a Restaurant

When it comes to cooking with wine, Simon and Maggie follow the golden rule: "if you wouldn’t drink it, don't put it in your food!" As they both whip up delicious wine-based dishes, Simon also takes us behind the scenes of a busy hotel kitchen and Maggie shares her secrets for stress-free rabbit.

35. Anlaby - A Country Homestead

Tonight 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, with a wicked chocolate ganache tart and a light, chocolate soufflé.

36. Produce of Two Islands

Produce from Tasmania and Kangaroo Island features on tonight's program. Simon travels to Hobart on the hunt for some green tea, while Maggie soak's up some spirits on South Australia's Kangaroo Island.

37. Lobster & Mushrooms

Tonight Maggie and Simon demonstrate two different and very delicious ways to use Southern Rock Lobster before making the most of a selection of mouth watering mushrooms. Kangaroo Island is one of Maggie’s favourite destinations, its magnificent coastline and pristine waters provide an abundance of superb seafood for the locals.

38. Seaweed & Scallops

What is it about Tasmania that makes its seafood so great? Is it the clarity of the water that surrounds the island state, its coldness, or the ingenuity of the locals? Simon visited recently to find out and met a couple of young scallop fishermen and some unusual seaweed divers.

39. Beetroot & Pepper

Tonight 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.

40. Christmas Holidays

It’s almost the holiday season on the Cook & the Chef and Maggie & Simon prepare for Christmas. From fruit mince to turkey burgers this is a culinary treat for all the family.