Improvisation is key to everything I do and while you may make some mistakes along the way, it is the most wonderful way to cook for all the delicious surprises that pop up and can quickly become staple dishes you rely on again and again. It allows you to put your creative stamp on everything you cook. Read the rest...
I grew up in a household where food was always important and I'm not sure if I was three or four years old but the memory is so vivid; we lived at the time at Rose Bay, Sydney, just up the road from the flying boat squadron. There had been a huge storm buffeting the shore, then a black out. Mum had candles burning within minutes as we huddled around the small kitchen table and she served us golden syrup dumplings. Was it the smell, the taste, the feeling of safety? I'm not sure but not only is it my first food memory but it was the only time Mum ever cooked them and yet even just talking about them my whole body smiles. Read the rest...
On Friday night at the 2014 South Australian Food Industry Program Awards Maggie Beer Products was inducted into the San Remo Hall of Fame. Read the rest...
At Maggie Beer, we believe there are things that should never be compromised – like quality and flavour – but that doesn’t mean you have to do all the hard work! As a further addition to Maggie’s popular gourmet range she has hand picked a bounty of her latest favourites to add extra cheer to this Christmas. Read the rest...
Put the season in a jar; the time-honoured craft of preserving in times of plenty is one of the most effective guards against waste. Knowing how to make jams, chutneys, sauces and pickles means you will never throw away excess fruit or vegetables again. These things may seem minimal but their effect is absolutely tangible. Read the rest...
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