Maggie searches the central market for the perfect tomato and makes tomato bruschetta, while Simon prepares pear bruschetta.

Maggie makes grilled cured squid and Simon makes stuffed squid. After Simon takes Iggy for a coffee and gelati, Maggie and Simon both make their version of gelati affogato.

Maggie shows how to make a wonderful peach jam, as well as a simple peach and prosciutto salad. Simon uses some of the peach jam and balsamic vinegar to make a Balsamic Ripple Ice Cream.

Simon and Maggie cook scrambled eggs - one with truffles and one with orange zest. Maggie then prepares oat pancakes served with poached peaches, while Simon shares the secrets behind a classic bircher muesli.

Maggie and Simon show their different approaches to cooking. Maggie cooks a hearty meal for the family, while Simon gives a restaurant touch to his meal.

Keeping it simple, getting fresh produce in season and preparing everything in advance are the easy steps to dinner party success.

Maggie asks Simon to help prepare for a party for 20 of her friends. She devises a menu that could be easily doubled or tripled depending on the size of the party.

Simon gets the cooking started with a pre-lunch drink of bloody Mary and an oyster. Maggie makes an avocado and tomato jelly, followed by grilled quail and a selection of cheese. Simon ups the ante and makes a heavenly quail.

Maggie Beer and Simon Bryant trade food secrets and debate the best way to cook seasonal produce. It's food you'll want to cook immediately.

Simon instructs one of his pastry chefs to create a chilli Easter egg for Maggie, while Maggie makes a Russian Easter dessert, and heads out into the Adelaide suburbs.

Don't know what to do with the kids during school holidays? Don't know what to feed them? Why not get into the kitchen and cook with Maggie and Simon as they prepare kid-friendly dishes.

Raise a toast to the glorious grape as Simon and Maggie celebrate with the fruit of the vine.

Maggie and Simon celebrate the BBQ and show viewers how to get the most from it - be it for starters, main courses and even desserts!

We find Maggie and Simon in the courtyard cooking up a storm using Maggie's wood fire oven. It's autumn and quinces and pumpkins are at their peak.

Maggie visits a winery where everything is done using time honoured methods and uses the by-product of the winemaking process to put a new spin on the good old sausage.

The great variety of autumn fruit and veg on offer has both Maggie and Simon embracing the season.

It's the last week of Autumn and Maggie and Simon are indulging as they showcase a few of their favourite things.

Cape Jervis fisherman, Alan Robertson supplies our Cook and Chef with gummy shark and eagle ray, the catch you might have once thrown back, and Maggie and Simon show us why these cheaper fillets are worth a second look.

Simon and Maggie go a long way to prove that oils just ain't oils as they demonstrate their use for flavour and texture in everything from pasta to pudding.

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.

Maggie Beer is passionate about the Barossa Valley. She is a proud spokesperson and enthusiast for the area. Maggie and Simon use the Barossa's German heritage to influence their menus.

Maggie Beer and Simon Bryant show you how to use chocolate in ways that aren't all that bad for you. Maggie whips up an Almond and Prune Slab and Simon tempts taste buds with Chocolate Espresso Pots.

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