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  • Recipe Room  »  Maggie Beer

    Thanks to her numerous books, her line of gourmet products and her appearance on ABC’s popular TV series The Cook and the Chef, Maggie Beer has become one of Australia’s most iconic culinary figures. Having owned and operated the Pheasant Farm in the Barossa Valley for nearly 15 years before closing and since re-opening as Maggie Beer’s Farm Shop, her career now spans food production as well as food writing.

    Maggie has a passion for cooking local, seasonal food, and encourages people to understand the value of fresh, quality produce.  In 2011 she was appointed a Member of the Order of Australia (AM) for her service to tourism and hospitality.

    Mushroom bruschetta

    Mushroom Bruschetta

    Perfect 'morning after' food, Mushroom Bruschetta is a great way to get through leftover mushrooms and create an impressive family breakfast with minimal effort.
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    Submitted by
    Maggie Beer
    Bread n butter pudding thumbnail

    Bread and butter pudding with apricot paste

    Make the most of Christmas panetttone or leftover bread with Maggie Beer's delicious bread and butter pudding - a classic recipe for using up everything in the kitchen.
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    Submitted by
    Maggie Beer
    Cheat’s Chickpea, Pumpkin and Roasted Onion Salad Thumbnail

    Cheat’s chickpea, pumpkin and roasted onion salad

    Toss a can of chickpeas and a dressing together to transform your leftover roast vegies into this hearty lunch salad.
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    Submitted by
    Maggie Beer
    avocado ginger background

    Avocado, ginger and almond pasta with coriander

    This is Maggie's take on a dish she savoured in the eighties at Mistress Augustine's of Adelaide - a restaurant way ahead of it's time.
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    Submitted by
    Maggie Beer
    apple and rosemary

    Apple and rosemary tart with verjuice and honey

    Apples, rosemary and honey are a delightful combination. As part of a puff pastry tart with verjuice and ice-cream, they become a perfect winter-time dessert.
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    Submitted by
    Maggie Beer
    Angus thumbnail

    Coorong angus beef and red wine pie with cavolo nero and quince

    There's a richness about baking with red wine and pastry that's indescribably 'winter'. Quince with cavolo nero adds a warm, textured touch.
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    Submitted by
    Maggie Beer
    Spinach_Ricotta Gnocchi1

    Spinach & Ricotta Gnocchi with Tomato & Chilli Sugo

    The Italian contribution to the dumpling kingdom, gnocchi is flawless comfort food.
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    Submitted by
    Maggie Beer
    duck salad background

    Duck salad with grilled pear, rocket and red wine vinaigrette

    Although it may seem like there are many steps between you and this finished dish, never fear, the numbers will only make it easier.
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    Submitted by
    Maggie Beer
    Kale chips

    Crispy parmesan kale chips

    Kale chips are taking to our store and supermarket shelves like wildflower - learn here how to make your own at home.
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    Submitted by
    Maggie Beer
    Autumn Apple Crêpes background

    Autumn Apple Crepe

    Crepes are both breakfast and dessert fare. Best enjoyed with yoghurt or your favourite condiment of choice.
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    Submitted by
    Maggie Beer
    BACKGROUND Pumpkin pizza

    Pumpkin pizza with olives and bocconcini

    Making pizzas is all about the interaction that occurs: try having all the ingredients laid out for guests to create their own designs.
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    Submitted by
    Maggie Beer
    BACKGROUND Rhubard and apple crumble

    Rhubarb and apple crumble

    You could add apple, pear or quince to a rhubarb crumble, depending on the season.
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    Submitted by
    Maggie Beer