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. It is centred around Maggie’s home, the region and its seasons, local farmers and their produce, traditional bakers and butchers who enjoy new challenges, and it is about community. The essence of that life is sharing the table. Here are over 150 recipes for you to share with those you love.

Maggie’s Table by 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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