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 adds a dish of his own and also introduces Maggie to every day catering for large numbers in his Restaurants. 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 adds a dish of his own and also introduces Maggie to every day catering for large numbers in his Restaurants. Maggie devises a menu that not only has dramatic impact but also leaves her free to spend time with her friends. It’s a menu that could be easily doubled or trebled to suit the number of guests. She and Simon show how to make all the food before hand and serve up a Dukkah spice mix to be eaten with bread and oil, Chicken Legs with Balsamic Vinegar and a Cold Tomato Salad. Simon adds Whole Snapper Baked in Banana Leaves. The party food is finished off with an unmoulded Jelly made from Sparkling Shiraz and Raspberries. During the program, Maggie shares some of her secrets for throwing a party while Simon shows Maggie around his restaurant kitchen where up to 6,000 meals are cooked each week….catering on a really large scale. Recipes: - Berries in Jelly - Chook Legs with Balsamic - Cold Tomato Pasta - Whole Baked Snapper - Green Mango Salad - Dukka / a spice mix to serve with bread and oil