Over 350 of Maggie Beer's signature recipes and detailed descriptions of her favourite ingredients
The recipes highlight Maggie’s philosophy of using the freshest and best seasonal produce available in the Barossa Valley South Australia, and treating it simply, allowing the natural flavours to speak for themselves. Describing herself as a ‘country cook’, Maggie cooks from the heart and is passionate about instilling in others this same confidence – to use recipes as a starting point, and be guided by instinct and personal taste.
This landmark book from one of Australia’s best-loved cooks is essential for anyone with an appreciation of the pleasures of sourcing, cooking and sharing food.
Maggie Beer is one of Australia's best-known cooks. In addition to co-hosting The Cook and The Chef and making regular appearances on MasterChef Australia, Maggie devotes her time to the Farmshop in the Barossa Valley, where it all began, and to her Export Kitchen there, which produces her famous range of pates, fruit pastes, jams, sauces and verjuice, and develops her range of super-indulgent ice creams.
Maggie is the author of eight successful cookbooks, Maggie Beer (Lantern Cookery Classics),Maggie's Verjuice Cookbook, Maggie's Kitchen, Maggie's Harvest, Maggie's Table, Cooking with Verjuice, Maggie's Orchard , Maggie's Farm and Maggie's Christmas, and co-author of the bestselling Stephanie Alexander & Maggie Beer's Tuscan Cookbook.