The team at Maggie Beer's would like to say a huge congratulations to Ben Williams for receiving the Dame Roma Mitchell Award at Government House on Monday. Ben's father Neil works for the company and are proud of Ben for being selected as one of 8 students across SA to receive this scholarship. Congratulations Ben! Read the rest...
The excitement of Maggie appearing on MasterChef Australia never wanes for us here! Maggie will one again be joining George, Matt & Gary on Channel 10 screens this Sunday night at 7:30pm. Are you as excited as we are? Read the rest...
The most exciting prospect for me as a home gardening walnut grower is the multitude of uses I can put the bounty of this tree to. The fresh young leaves can be used to make wine, as they do in the south of France. Then come the green walnuts that can be made into a liqueur or pickled in spiced vinegar. Right through the season, the leaves can be used to wrap fish for cooking on the barbecue. Autumn is the time to be on the lookout for fresh nuts and when you have the luxury to collect these from your own tree you can do so each day as they naturally ripen and fall, a practice that could never be feasible on a commercial scale- MB. Read the rest...
On Saturday evening, Colin and I went and saw Highly Strung, the new documentary directed by Scott Hicks. This film was the amazing story of the Australian String Quartet and the instruments that Ulrike Klein purchased; two violins, a viola and a cello, all made by an Italian instrument maker in the 18th century; each worth several million dollars. It was really powerful and emotional as a documentary, and a must see for any music lover. Read the rest...
In the Barossa we pick our quinces in April but even in the coolest parts of Australia, May would be the latest time for harvesting. You will know when to pick your quinces when their colour changes from a downy green to a sunshine yellow- MB. Read the rest...
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