Maggie Beer welcomes you into her kitchen with this carefully chosen collection of her absolute favourite recipes, featuring the produce of her beloved Barossa Valley.
One part of a must-have, stylish collection of books featuring six celebrated Australian chefs. This book contains the stand out recipes from Maggie herself.
Discover the joys of cooking with over sixty recipes and photos across all 6 editions. This will be an indispensable and iconic resource on your shelf.
Lantern is proud to publish many of Australia’s most celebrated cooks and chefs. Lantern Cookery Classics gathers timeless recipes from these much loved authors in this new series of indispensable books for your kitchen bookshelf.
Soon you’ll be whipping up your favourite dishes from Stephanie Alexander, Maggie Beer, George Calombaris, Kylie Kwong, Gary Mehigan and Matt Moran. Why not treat yourself to the complete set?
Maggie Beer operated the Barossa Valley’s famous Pheasant Farm restaurant with her husband, Colin, for fifteen years. Since closing the restaurant in 1993 she has worked on her farm produce for both domestic and export markets, making and selling her popular Pheasant Farm verjuice, pheasant pate, quince paste, duck egg pasta, mushroom pate, luscious desserts and an ever-increasing range of regional products. Maggie writes for the Australian colour magazine and is the author of three highly successful cookbooks, Maggie’s Table, Maggie’s Table and Maggie’s Orchard, and co-author of the bestselling Stephanie Alexander & Maggie Beer’s Tuscan Cookbook.