Maggie has been a fan of Eat Your Books for a good while now and although she's shared this brilliant recipe cataloging service before, we've decided to bring the offer to tidy up your recipe library so close that Eat Your Books will be your first reach before any rummaging through piles of recipes books begins. We're very happy to let you know that Eat Your Books will now be part of Maggie's library here at www.maggiebeer.com.au. Read the rest...
The beginning of this week saw me touring Adelaide for the launch of my newest cookbook 'Maggie Beer's Autumn Harvest'. The Artisan Café hosted dinner on Monday where Jon cooked a delicious 4 course dinner using local & seasonal produce. What a fantastic cafe this is; owners Heather and Jon do everything from scratch using ingredients from their own garden. The food was just lovely and the philosophy behind it a true delight; everything is done with such knowledge and pride. On Tuesday I was at the Adelaide Central Market with Simon Bryant who always keeps everybody on their toes and is so much fun! It was truly a joy being at the market amongst all of the bustle. Tuesday evening we then had the launch at Peter Lehmann Wines; it was so different being amongst my home crowd; it was a full house and a great turn out from people that I've known for years, as well as those that had travelled up from Adelaide. It was so appropriate to be launching this book in the Barossa on the first day of Autumn; the region that inspired every single one of these recipes- MB Read the rest...
In 2014 I established my own foundation; Maggie Beer Foundation, to provide the pleasure of a good food life for all, regardless of age or health restrictions. The nutritional welfare of those in aged care facilities has been an ongoing concern of mine for a long time and I’m so happy to finally have found the time and people to support my passion. In fellowship with my board of industry leaders, professors and health advisors, I’ve made it my personal mission to link the latest research of nutrition’s impact on brain health and general wellbeing, with my personal knowledge of what good food can do for everyone’s state of mind. Read the rest...
In my mind there is nothing that can surpass home-grown fruit and veggies for flavour, and the wonderful news is more and more people, including chefs, who have their own kitchen gardens, are subscribing to this. There is such a joy in being able to have a direct connection with the food we eat, not to mention the obvious nutritional benefits of eating just-picked produce. This movement shows no signs of slowing down and I couldn’t be happier that it is now ‘trendy’ to grow your own! Read the rest...
Always make pastry in the coolest part of the day. The amount of sour cream in my sour cream pastry will always depend on the flour used and weather conditions. I find it is difficult to make my sour cream pastry in a small quantity, so I recommend making the full amount when you wish to use it, then dividing the pastry in two and wrapping both pieces in plastic film. Chill one half in the fridge to then use in your recipe, and freeze the second piece to use another time, it freezes very well. Read the rest...
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