Maggie's Harvest brings together over 350 of Maggie Beer's signature
recipes, detailed descriptions of her favourite ingredients and inspiring
accounts of memorable meals with family and friends.| eAdelaide Home | Warning: include(/home/gregoz/public_html/random/random.php) [function.include]: failed to open stream: No such file or directory in /home/eadelaid/public_html/maggies-harvest-maggie-beer-book/index.php on line 20 Warning: include() [function.include]: Failed opening '/home/gregoz/public_html/random/random.php' for inclusion (include_path='.:/usr/lib/php:/usr/local/lib/php') in /home/eadelaid/public_html/maggies-harvest-maggie-beer-book/index.php on line 20 |
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Buy Maggies Harvest by Maggie Beer at a discount price at the Bookshelf of Oz click here
Brand new hardcover book, 736 pages
Maggie's Harvest brings together over 350 of Maggie Beer's signature
recipes, detailed descriptions of her favourite ingredients and inspiring
accounts of memorable meals with family and friends.
The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available in the Barossa Valley, South Australia, and treating it simply, allowing the natural flavours to speak for themselves. Describing herself as a 'country cook', Maggie cooks from the heart and is passionate about instilling in others this same confidence - to use recipes as a starting point, and be guided by instinct and personal taste.
This landmark book from one of Australia's best-loved cooks is essential for anyone with an appreciation of the pleasures of sourcing, cooking and sharing food.
Available late October, 2007. To preorder or register your interest, please email me.
About the author:
Maggie Beer was originally a Sydney girl, having grown up in the western suburbs where her parents owned a manufacturing business. She left school at an early age, without a 'proper' education, and worked in a startling number of jobs before finding her niche.Maggie & husband Colin Beer moved to South Australia's Barossa Valley in 1973 and began farming pheasants on their new property near Nuriootpa.
Colin was awarded a Churchill Fellowship to study game bird breeding in Europe and America and following their return to the Barossa Valley they opened a farm shop to sell the game birds they were breeding.
This humble shop soon grew into the famed Pheasant Farm Restaurant. The establishment of the Pheasant Farm and restaurant marked the start of a career that now spans farming, export, food production, and food writing.
After 15 busy years they decided to close the restaurant in 1993 and focus on production of their expanding range of gourmet foods, starting with the signature Pheasant Farm pate, a favourite with restaurant regulars, and in growing demand from gourmet food outlets around the country.
In 1997 the then premier of South Australia, John Olson, opened Maggie's next major venture, an export kitchen in Tanunda. A state-of-the-art facility, the kitchen was purpose-built for the production of preservative-free gourmet foods for the national and international market.
The range of products soon expanded, and now numbers over twenty, including meat and vegetarian pates, olive oil, verjuice, preserves, condiments and desserts.
They now export to Japan, UK, Hong Kong, Singapore, and the US.
The pheasant farm was never far from Maggie and Colin's hearts however, and in 1999 they returned to both the site and the original concept of the farm shop, re-opening the premises as Maggie Beer's Farm Shop.
Maggie has written and co-written many well-loved cookbooks, including Maggie’s
Farm, Maggie’s Orchard, Maggie’s Table, Verjuice, and Stephanie Alexander & Maggie Beer's Tuscan Cookbook.
She is co-presenter with Simon Bryant of The Cook and the Chef, seen
on ABC TV, and is also a longstanding contributor of food columns to newspapers
and magazines.
Buy Maggies Harvest by Maggie Beer at a discount price at the Bookshelf of Oz click here
Maggie Beer News
Maggie Beer's preserves - making the most out of the bumper crop ABC Online (blog) Maggie Beer is a chef and author and she joined us on the program to share tips. You can follow this conversation by subscribing to the comment feed for this post. This is only a preview. Your comment has not yet been posted. Your comment could not be ... |
Posted on 2 February 2012 | 11:12 pm
Silversea Features New List of Guest Speakers During 2012 Silver Perspectives Travel Agent This year's Silversea Silver PerspectivesSM features news correspondents Bernard Kalb and Morton Dean, famed hostage negotiator Terry Waite, culinary icon Maggie Beer, renowned broadcaster and monarchy expert Brian Hoey, award-winning television ... |
Posted on 2 February 2012 | 10:50 am
 The West Australian | RECIPE: Maggie Beer's Apricot Chicken with Tarragon The West Australian ... then put both on a roasting tray and into the oven for 13 minutes. Remove when done and allow to rest, skin side down, for 7 minutes before serving or slicing for the lunchbox. Keep chilled. RECIPE : Maggie Beer s Apricot Chicken with Tarragon. |
Posted on 1 February 2012 | 3:59 pm
 The West Australian | Thinking outside the lunch box The West Australian Her new website, Mum's Lunch, hits the spot with nutritious food for kids and adults alike, peppered with tidbits from Australia's top cooks and chefs, including Maggie Beer, George Calombaris, MoVida's Frank Camorra and, of course, papa Jacques ... |
Posted on 1 February 2012 | 3:13 pm
 ABC Online | Local leaders share in Australia Day gongs ABC Local Barossa Valley food identity Maggie Beer has been appointed a Member in the General Division of the Order of Australia - for services to the tourism and the hospitality industry and the promotion of Australian produce and cuisine. Former judge heads SA's honours list |
Posted on 25 January 2012 | 3:34 pm
 Sydney Morning Herald | Beer showed us the good food life The Australian DESPITE her abundance of awards and internationally renowned career as an Australian food icon, Maggie Beer says her greatest personal achievement was when she was allowed to conduct a symphony orchestra. Today the 67-year-old will add yet another ... Maggie Beer's recipe for success People of Australia call for more Beer Beer gets Australia Day honour |
Posted on 25 January 2012 | 6:16 am
 Sydney Morning Herald | Maggie Beer, Geoffrey Rush among stellar cast of Australia Day honours Adelaide Now Culinary queen Maggie Beer has been appointed a Member of the Order of Australia. Picture: Matt Turner Source: The Advertiser ACTOR Geoffrey Rush has won the leading role of Australian of the Year, joining a stellar cast of Australia Day award ... Celebrating our Australia Day |
Posted on 25 January 2012 | 5:50 am
Maggie Beer wins Australian Day honour Ninemsn By Sarah Malik As a gourmet produce entrepreneur, Maggie Beer is a household name but success still comes as a surprise to the newly appointed Member (AM) of the Order of Australia. The food guru who opened Pheasant Farm restaurant in Adelaide's ... |
Posted on 25 January 2012 | 5:08 am
Maggie's Australia Day pavlova Adelaide Now Maggie Beer shows how to cook a fabulous apricot pavlova. Picture: Matt Turner. Source: Supplied MAGGIE Beer shows how to make Australia's favourite dessert, writes Simon Wilkinson. So what will you be putting on top of the pavlova this Australia Day? |
Posted on 24 January 2012 | 5:20 am
Recipe: Watercress, radicchio, mozzarella, grape and walnut salad New Zealand Herald By Grant Allen Maggie Beer is an inspired and inspiring cook. This and the recipe opposite are two ideas I have interpreted from her book Maggie's Table. The title of this recipe is the recipe, really. 2 Pick over the watercress and tear some radicchio ... |
Posted on 16 January 2012 | 4:02 am
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