Maggie has been a fan of Eat Your Books for a good while now and although she's shared this brilliant recipe cataloging service before, we've decided to bring the offer to tidy up your recipe library so close that Eat Your Books will be your first reach before any rummaging through piles of recipes books begins. We're very happy to let you know that Eat Your Books will now be part of Maggie's library here at www.maggiebeer.com.au. Read the rest...
In 2014 I established my own foundation; Maggie Beer Foundation, to provide the pleasure of a good food life for all, regardless of age or health restrictions. The nutritional welfare of those in aged care facilities has been an ongoing concern of mine for a long time and I’m so happy to finally have found the time and people to support my passion. In fellowship with my board of industry leaders, professors and health advisors, I’ve made it my personal mission to link the latest research of nutrition’s impact on brain health and general wellbeing, with my personal knowledge of what good food can do for everyone’s state of mind. Read the rest...
In my mind there is nothing that can surpass home-grown fruit and veggies for flavour, and the wonderful news is more and more people, including chefs, who have their own kitchen gardens, are subscribing to this. There is such a joy in being able to have a direct connection with the food we eat, not to mention the obvious nutritional benefits of eating just-picked produce. This movement shows no signs of slowing down and I couldn’t be happier that it is now ‘trendy’ to grow your own! Read the rest...
For so, so many reasons it’s important to ask the question, ‘how has my food been farmed’; understanding our contribution to food miles, supporting farmers doing the right thing in regards to landcare, supporting local businesses and farmer’s markets, buying meat that has had a good life and a good death, etc, but perhaps the most important aspect is the understanding of exactly what we’re talking about when we talk about food. This is what we choose to sustain ourselves with, grow our children with; knowing that food is so much more than something we pull off a supermarket shelf, and understanding the power our choices have on diversity and health, our own wellbeing and that of all those who make up the links in the chain of food production. Read the rest...
Yes, verjuice does tend to make an appearance in my cooking more times than not. It is such a versatile ingredient, giving that ‘lift’ to food that our palate searches for. I’ve had so many people say that using verjuice makes them feel like they are eating in a restaurant! It can be used in marinades, vinaigrettes, to add to custard or jellies, as a deglazing agent for anything panfried and most simply as a very refreshing drink, poured over ice. Read the rest...
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