Maggie’s Kitchen: Maggie Beer

Maggie’s Kitchen: Maggie Beer

From Maggie’s own kitchen come 120 favourite recipes she has shared with her television audience, as well as the everyday basics Maggie believes form the foundations of a good food life.

Maggie’s Kitchen – Maggie Beer; See More or Buy Now

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 Farm and Maggie’s Orchard, and co-author of the bestselling Stephanie Alexander & Maggie Beer’s Tuscan Cookbook.

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Maggie’s Table: Maggie Beer

Maggie’s Table: Maggie Beer

This book is a celebration of the life Maggie shares with Colin, their family and their friends in the Barossa.…