Making the perfect risotto can be tricky, but there's a few simple things you can do to increase your chances of success! I use imported Italian risotto rice, which can be arborio, carnaroli or vialone nano. My favourite of all is the Ferron brand of carnaroli rice. I find that a wide, heavy based, deep sided frying pan, a good wooden spoon and a ladle for adding stock are the perfect tools for cooking a good risotto. Be sure not to rush risotto. Only add the stock a ladleful at a time, stirring continuously and waiting for each addition to be absorbed before adding the next. The rice should be cooked through but still a little firm; it should not be chalky in the centre. I always add fresh lemon juice before serving too. - MB Read the rest...
July 12 2017
News
You might remember seeing some photos from Maggie's trip to Japan late last year? Well, what you might not have known was that she was there filming a 60 minute special with Foxtel, and that special is coming to your screens very soon! Tune into Foxtel's Lifestyle channel on Wednesday, August 2 at 8:30pm for MAGGIE IN JAPAN. Join Maggie and her backpack as she travels from Tokyo to Noto Peninsular and finally Osaka, inspired by her love of learning and the exciting new challenge of producing a Japanese-inspired feast for her friends back in the Barossa! Read the rest...
July 10 2017
News
Over the coming months, Maggie’s ice cream range will be appearing on shelves in a brand new outfit, so next time you’re craving her delicious ice cream be sure to keep an eye out for your favourite flavour in its fresh look. Read the rest...
You don't need a feast to have an excuse to make labne. It's perfect as a nibble, with salads or as an accompaniment to lamb, kid or poultry, particularly if you also add strips of preserved lemon. Labne is really just cheese made from goat's, sheep's or cow's milk yoghurt (choose a naturally made one as some commercial brands are too thin). This in particular labne is made with Apricot Jam, and is delicious served with some of my homemade granola and fresh seasonal fruit! -MB Read the rest...
I think it’s only fair to say, that a marriage as long as the one I have had with Colin, depends upon a good sense of humour, and no one can make me laugh like he can. It’s not always the kind of belly laugh that a single incident might offer, but more that he knows exactly what my sense of humour is, and taps into that with a wit and confidence that speaks of our long history together, so that not a day goes by when I don’t get a giggle out of something he’s said. -MB Read the rest...
