My Comfort Food
September 25 2016 Food wise Video
Nothing says Sunday Lunch like Maggie’s Roast Chook. Gather the troops to the table for a Spring lunch that runs all the way into the afternoon -MB. Read the rest...
Maggie’s Kitchen Diary
Fat is Flavour!
September 22 2016 Food wise
Perhaps the easiest cut of all for roasting, pan-frying or barbecuing, is a rack of lamb. Ask the butcher to saw through the chine bone without removing it;the yellow membrane should be discarded. A properly trimmed rack should be free of any shoulder bone remnants. Some might also trim the fat, but remember fat is flavour! -MB. Read the rest...
A Ripple Effect
September 20 2016 Maggie’s favourites
For any of us that have busy lives, not every home cooked meal is going to be a pleasurable way to spend time, but the ripple effect of eating well, and the wellbeing that comes with that, can’t help but be appreciated over the feeling of grabbing something quick to eat in the car between appointments. I know each time I make the mistake of rushing any meal, I remind myself of just how wonderful it is to make the time to cook -MB. Read the rest...
A Sparkling Affair
September 16 2016 Food wise
My Sparkling Chardonnay, while alcohol free, can still be matched to food in the same way that wine can, because we use traditional winemaking techniques to produce it. It is simply wine with the alcohol left aside. I always tend to match wine to my cooking because it is so seasonally influenced, but my Sparkling Chardonnay is so perfectly food-friendly, I feel like I can drink it with anything -MB. Read the rest...
A delicious. Award
September 15 2016 News
With David Blackmore who won this year's Maggie Beer Award for Outstanding Contribution to the food industry at last night's delicious. Produce Awards. David's combined understanding of raising animals as a fifth-generation farmer and his study of Japanese genetics and methodology of farming wagyu sets the absolute benchmark to all others. Read the rest...
