Maggie Beer

Maggie’s Kitchen Diary

Easter Menu Planning

March 28 2018 Food wise

We embrace the Easter tradition of keeping our menu seafood-only. A side of salmon often graces the centre of our table along with a whole ocean trout cooked on the bone. Our selection of salads are always no-fuss and of course are based around what produce we have to hand in the garden. This year I'll be making this wonderful salad of Figs with Burrata and Extra Virgin Olive Oil. Read the rest...

Foods for Your Brain

March 15 2018 Food wise

Curcumin is the component of turmeric (Curcuma longa) that is responsible for its bright yellow colour and it is also the aspect of Turmeric that contributes to its ability to decrease inflammation and oxidative stress. Oxidative cells are thought to be one of the main causes of Alzheimer’s and other neurodegenerative diseases. It is difficult for our bodies to absorb turmeric, but consuming it with black pepper enhances curcumin’s bioavailability many times over because of the piperine in black pepper. It’s also a good idea to include a good fat such as coconut oil, this enhances absorption because curcumin is fat-soluble. My recipe for Turmeric, Soy & Ginger Chicken can make this health giving spice an easy mid-week option. Read the rest...

5 Ways With Verjuice

February 28 2018 Food wise

Use Verjuice to create a beautiful syrup when roasting. Read the rest...

Sunday Session with David Franz

February 14 2018 News

Join David Franz at The Farm Eatery for a truly Barossan Sunday lunch! Read the rest...

A Menu For Your Valentine

February 12 2018 Sharing the Table

We believe the best memories are made over sharing good food, and especially so when that good food is homemade. Share your table this Valentine's Day with a menu that is certain to impress that special someone. Read the rest...

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