Wednesday, 21 May 2008
6.30pm

This week on The Cook And The Chef, Maggie Beer and Simon Bryant are cooking up a feast for those living with diabetes.

These days a diabetic diet is regarded as the one we should all be following for good health, so Maggie and Simon have decided to demonstrate how good nutrition and flavour can go hand in hand.

Maggie's spelt pasta with roasted pumpkin, pine nuts and sage is not only unctuous and satisfying but ticks all the boxes for good fibre, low fat, low sugar and moderate carbohydrates.
She also uses another healthy grain, barley, to make a tasty, autumn soup by adding the flavours of porcini mushrooms and sherry.

Simon's quinoa noodle broth is about fresh ingredients and fresh flavours. He uses mushrooms, ginger, vegetable stock and soy to create a beautifully balanced, light broth for his tasty noodles and silken tofu.

Simon is also determined to come up with a healthy dessert and to make sure he's on the right track he asks Royal Adelaide Hospital dietician, Kristy Burfield, to analyse his apple and oat crumble.

With its added coconut and cinnamon, Kristy gives his dessert the thumbs up for health and flavour.

The Cook And The Chef will be repeated on ABC2 – Thursday, May 22 at 4:30pm