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
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 byMaggie Beer
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 byMaggie Beer
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 byMaggie Beer
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 byMaggie Beer
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 byMaggie Beer
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 byMaggie Beer
Spinach & Ricotta Gnocchi with Tomato & Chilli Sugo
The Italian contribution to the dumpling kingdom, gnocchi is flawless comfort food.
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Submitted byMaggie Beer
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 byMaggie Beer
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 byMaggie Beer
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 byMaggie Beer
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 byMaggie Beer
Tarragon chicken breasts with grapes
This is a creamy dish, all cooked in a single pan.
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Submitted byMaggie Beer
Cockles with chorizo
The chorizo adds another dimension to this great seafood dish, giving it a fabulous smoky flavour.
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Submitted byMaggie Beer
Lentil salad with celery leaves
Packed with fibre, iron and protein, lentils are a wonderful, healthy food and so versatile.
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Submitted byMaggie Beer
Fruit mince in verjuice syrup with ice cream
Great recipe to use up any leftover dried fruits you may have...
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Submitted byMaggie Beer
Rhubarb and apple crumble
You could add apple, pear or quince to a rhubarb crumble, depending on the season.
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Submitted byMaggie Beer
