It's Valentine's day and Simon and Maggie have some recipes that'll sweep you off your feet.

Since the dawn of time we've known there's something special that happens when you cook a piece of meat over flame, so this week on the show Maggie and Simon get 'fired up' to explore the magic of meat, heat and smoke.

This episode is all about presentation. Even though Maggie likes to tease Simon about the chef-y look of his dishes, she really does agree that we eat with our eyes as well as our taste buds.

Are Simon and Maggie fussy about their produce? Absolutely. A great recipe is nothing without good quality produce.

Simon and Maggie paint the town red (and a range of other colours) when they celebrate a backyard fruit that's become a foundation stone of so much cooking.

In this week's episode, our Fig infatuated Cook and Chef are kept fully supplied with fruit after Simon finds out how to get his hands on figs all year round.

Ducks are on the menu this week and Simon re-visits his culinary past and takes on a challenge from ancient China, Peking duck.

It's Easter and eggs are definitely on the menu this week. So for that relaxing holiday breakfast Maggie's on a quest for the perfect omelette and Simon, being a big fan of Chinese Yum cha, whips up some tasty savoury treats.

It's pear season, and whether you like them crunchy, ripe, baked, poached or even grilled Maggie and Simon have something to please.

This week Simon and Maggie take a culinary journey and give their twist to the Mediterranean style.

Maggie and Simon transform the ordinary into the extraordinary, with a celebration of common ingredients that are humble yet wonderful: apples, onions and old-fashioned chicken stock.

Tonight Maggie and Simon are celebrating traditions. Simon follows some rules and breaks others to come up with a Penang Laksa that separates the true laksa lovers from the rest.

This week on the Cook and the Chef it's all about knives, theft and surprises.

Maggie Beer, the cook who in so many ways defines regional cuisine, owes her success to what she describes as the "audacity" to embark on a journey based on nothing more than an instinct to cook.

Simon and Maggie celebrate new season pumpkins, as well as advising everyone to use that bit of spare space at home to grow them.

It's the Chinese Year of the Pig, and Maggie and Simon are celebrating in the best way possible by sharing pork recipes.

This week on The Cook and the Chef, Maggie and Simon's culinary worlds meet in the middle, the Middle East.

How do you eat when you're on the go, wandering around a music festival or even working down a mineshaft?

Maggie's grandchildren harvest some of her macadamia nuts so she can incorporate them in a delicious biscuit, while Simon uses the nuts to coat a bitey goat cheese.

A weeping Maggie is forced out of the kitchen by Simon's 13-chilli vegetarian jungle curry. Fortunately, she recovers in time to share the secrets of her slow-cooked saltbush hogget - a dish imbued with the flavour of the Aussie Outback.

Rolled sleeves, flour covered fingers and chocolate smeared grins - its winter school holidays and the kids are in the kitchen. Join Maggie as she shares her grandchildren's favourite recipes.

Maggie and Simon are taking different approaches to cooking with rice, so while Simon reveals the secrets to one of his favourite Chinese dishes, Maggie tackles a true Mediterranean classic.

Maggie and Simon prepare some of their favourite winter recipes. It's all about comfort food, rich hearty dishes to warm you up on those chilly days.

For Simon this week's show is all about pastry, while Maggie heads off on another food adventure, hunting for great oysters on SA's Eyre Peninsula.

On the Cook and the Chef this week, Maggie travels to Tasmania and samples some of the wonderful produce that the Apple Isle has to offer.

From a Dutch oven to a casserole dish many cultures boast a pot for slow cooking and for the Moroccans it's the cone shaped Tagine.

The classic meat pie gets a glorious make-over after Simon visits a city pie-cart. Back in the kitchen, Maggie surprises him by recalling her three AM trip to the pie-cart, in her younger days, after a Peter Allen concert.

Maggie and Simon demonstrate how a little bird like quail can pack a big punch. Simon's chilli quail is a crispy explosion of flavours and Maggie uses quince paste as a luscious yet delicate compliment to her roast quail.

With a truffle from WA, Simon and Maggie Beer use a sophisticated ingredient in the simplest of ways - on scrambled eggs, pasta, boiled potatoes and, amazingly, on salt and vinegar chips.

Beef is on the menu this week as Maggie dons her boots and oilskin and travels to the far north of South Australia to experience an Outback Cattle Drive.

Sunday's a very special night for our Cook and Chef, but for very different reasons.

Spatchcock and terrines are on the menu this week as Maggie and Simon share with us some of the traditions and ingredients that have influenced their culinary lives.

Maggie and Simon show off their favourite desserts in North Queensland.

Maggie takes us to the heart of Australia for the Alice Springs Desert Festival.

We follow Simon as he travels to sunny North Queensland in search of Black Tiger Prawns.

Maggie and Simon cook up a few of their favourtie dishes.

Maggie and Simon show how to prepare excellent cocktail food for a stress-free party.

Maggie and Simon revisit a few of their favourite kitchen moments from the year. They look back on the eggs, pasta, and mouth-watering desserts on the menu.