Season 4 Episode
- Season 4 Australia Now
- Season 4 The Italian Influence
- Season 4 Fusion Food
- Season 4 Vego's
- Season 4 All the Tea and China
- Season 4 French Connection
- Season 4 Native Foods
- Season 4 Tetsuya part 1
- Season 4 The 1970's
- Season 4 Vietnamese Food
- Season 4 Aussie Classics
- Season 4 The Art of Presentation
- Season 4 The 1980's
- Season 4 The Greek Experience
- Season 4 Early Settlement
- Season 4 Modern Chef
- Season 4 Recipe Books + Charmaine Solomon
- Season 4 Stephanie Alexander
- Season 4 Margaret Fulton
- Season 4 The Restaurant + Mietta
- Season 4 Modern Chinese
- Season 4 Talking Thai
- Season 4 Andrew Fielke
- Season 4 Fast Food
- Season 4 Celebrity Chefs
- Season 4 Lebanese Food
- Season 4 The Barossa
- Season 4 Old Foods
- Season 4 Pub Foods
- Season 4 Eat Local
- Season 4 Australia Again
- Season 4 A Party
The Cook and the Chef - Season 4 Episode 23 Andrew Fielke
0.00 30 minutes This program has a real Australian flavour. Lemon Aspen, Anise Myrtle, Davidson Plum and yabbies are just some of the fantastic Australian native foods Maggie and Simon experiment with this week. In fact, they reckon that if we all planted native bushfoods in our gardens and used them in our cooking, a unique Australian cuisine would evolve that’s jam packed with bold flavours and nutrition and perfectly suited to our climate.
