Autumn is a wonderful time to remember why you love new season’s almonds so much. Maggie makes the most of their fresh milky flavour in these beautiful macaroons, and along with a pot of tea, we couldn’t think of a better way to say Happy Easter! Read the rest...
The Maggie Beer Foundation hosted its second education program earlier this week which was held at the Sydney Seafood School. The MBF team were joined by 30 cooks and chefs from aged care homes around Australia with the goal to inspire and challenge them on how to create nutritious, full flavoured, low cost meals everyday in their aged care kitchens. What an amazing bunch of participants, and equally inspiring collection of guest speakers. A range of experts, including Nutritionist Rosemary Stanton, Food Safety Expert James Shepherd & Dr. Rodney Jilek from St Elizabeth Homes, Professor Terry Bolin from The Gut Foundation, Sydney Chef Alex Herbert, General Manager of HammondCare Residential Care Angela Raguz, HammondCare Executive Chef and Food Ambassador Peter Morgan-Jones, Professor Lee – Fay Low from University Of Sydney and Maggie Haertsch, CEO of the Arts Health Institute, inspired and educated the participants over the course of 2 days. Read the rest...
Easter is all about the chance to share the table with family and friends at the same time that the season has some of my favourite produce on offer. Pomegranates, figs, eggplant, fennel, pumpkin, quince and new season’s olive oil make for some inspired cooking with the chance to let the produce shine rather than rely on any fancy techniques - that’s my style of cooking! Read the rest...
With an obvious theme set for Easter, we thought you might like to see rabbit in a slightly different guise. Maggie’s beautiful Rabbit, Prune & Pancetta Pies are a great make-ahead option to give you the time to sip away on Sparkling Ruby Spritzers before pulling out perfectly browned pies from the oven to a chorus of ‘oohs and aaahhs’. Read the rest...
I had the most amazing weekend in Hobart last week! This photo was taken during my visit to The Agrarian Kitchen; an incredible farm-based cooking school in Derwent Valley. The school is located on a working farm where they have goats for milking, pigs, chicken, geese and even honeybees. They grow their own fruit and vegetables and truly embrace the paddock-to-plate philosophy. We were in the most idyllic old school room with windows all the way to the high ceilings and looking out on the farm. Read the rest...
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