Watch The Cook and the Chef online: Episode 6 Jackfruit + Goat

After trying a Jack fruit curry on a recent trip to Darwin, Simon was inspired to use this remarkable fruit in a biryani, an exquisite combination of rice, jackfruit, herbs and spices. Of all the exotic fruits, the Jackfruit has to be one of the most bizarre. The largest tree borne, edible fruit in the world, it’s related to the Mulberry family and is thought to have originated in the Indian rainforests. This gigantic fruit can grow up to forty kilos in size and although the smell can be slightly off putting when its ripe, the delicious yellow flesh and seeds can be used in a variety of both sweet and savoury dishes. At this time of year Maggie’s garden is still bearing a colourful and tasty selection of vegies and one of her favourites, the eggplant, is in abundant supply. When it’s baked and served with rag pasta and roasted tomatoes, it makes a succulent autumn dish that’s almost impossible to resist. Although widely eaten overseas, goat meat is still a niche product in Australia, but not for our intrepid cook and chef who show us how they approach this sometimes misunderstood meat. After visiting a farmer in South Australia’s Mallee region to find some of the best home grown product, Maggie produces a superb pot roasted shoulder of goat, which she serves with a Beer family favourite, eggplant pickle, while Simon makes goat rendang, a delicious Malaysian curry, perfect to serve with his Jackfruit Biryani. Recipes: - Goat Rendang - Pot Roasted Goat with Fennel Preserved Lemon and Rosemary - Eggplant or Aubergine Pickle - Jackfruit Biryani - Aubergine, Roasted Tomato & Rag Pasta with Chevre

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