July 23 2018
News
I'm so excited to share the details of this ever so important campaign with Two Good Co. and Charter Hall. Such a fantastic initiative to support women’s refuges in regional areas throughout Australia. Charter Hall has commissioned Two Good to make 20,000 meals for women who have suffered domestic violence. This wonderful group of Two Good staff will be making soup recipes created by me and my good friend Neil Perry. If you have a few minutes, please watch this video and spread the word about this life changing campaign. Read the rest...
What an amazing night at the Sydney Opera House hearing Jessica Pratt debut as Lucia in Lucia di Lammermoor - it was nothing short of exhilarating! Her sureness, her clarity, her power, the beauty of her voice... I’m so proud to have created a dessert, La Dolce Jessica, in her honour. And, my great friend Matt Moran has had his pastry chef at Aria create a 21 st century version of my country style recipe that will be served every night at Aria until the end of July for the entire run of Lucia di Lammermoor. Read the rest...
We asked Maggie's work pal, comedian Mel Buttle, to let us in on what it's like to work alongside Maggie on The Great Australian Bake Off. After four seasons, surely there's a secret or two she can share... Read the rest...
It's wonderful to make the most of Sydney the few weeks I’m here. While my weekdays are spent filming 16 hours a day, I relish in having the weekends off and getting to explore Sydney. Colin has flown up to spend the past two weekends with me and what fun we've had! Read the rest...
Fermenting and pickling are well practiced ways of traditionally preserving food beyond its season of picking. I’ve often mentioned how moving to the Barossa put me completely and absolutely in touch with the seasons, knowing when to plant and harvest, but perhaps the biggest part of that learning curve was knowing how to make the most of the food we grew, without letting anything go to waste. This is where fermenting and pickling step in as wonderful options to deal with a harvest of produce, that inevitably comes all at once. Having said it is a well practiced craft, it does take some commitment to ensure a delicious outcome, as with any living food product, things can easily go astray if not attended to. I’d thought I’d share some of my own discoveries from the years I have spent preserving food in this way. Read the rest...
