Especially across the festive season, I can want for an occasion to still be very much celebratory, but just without the addition of alcohol. I might often be convinced that the best part about a celebratory drink is the ritual of clicking glasses with something special in hand, and mocktails tick all the boxes for me in that case. Here are some of my favourites for you to add to your Christmas repertoire regardless of whether you are avoiding alcohol altogether, or just needing a few options for those times you don’t feel like drinking! Read the rest...
Who could think about Christmas without Fruit Mince Tarts? Aren’t they a wonderful once-a-year flavour to look forward to making? Of course, my fruit mince has the addition of Verjuice, not just for the flavour but also for the perfectly moist mince that results. Read the rest...
November 07 2017
News
Tune into Foxtel’s Lifestyle FOOD Channel tonight at 8:15pm ACDT to watch Maggie on the first episode of The Great Australian Cookbook series. This 11-part series features an extraordinary line up of 22 of Australia’s greatest cooks, from top restaurateurs to local unsung heroes. Maggie shares one of her favourite recipes, Chocolate, Pear & Almond Tart and discusses where it all began at the Pheasant Farm and her new passion working on the Maggie Beer Foundation. Maggie shares this first episode with Matt Stone, one of Australia's brightest young chefs, who will cook prawns and a charcoal roasted vegetable salad. Read the rest...
Here at Maggie Beer, we’re more than keen for any excuse to celebrate, but especially so when the warm weather of Spring reawakens our social calendars and sees a particularly enthusiastic circle around the first Tuesday in November. Read the rest...
I have always enjoyed fruit paste with cheese, but one of my favourite discoveries is how perfectly they match meat dishes too. Making a glaze for roasted meats or individual serves like these lamb chops is a wonderful way to introduce a new level of flavour concentration to your cooking. Simply combine Quince Paste, in this instance, Verjuice and Extra Virgin Olive Oil and heat gently on the stove or in the microwave. This becomes a glaze to baste meat with either before it goes in to roast, or after you have pan-fried it and want to caramelise it for a few moments before serving. I find it a great way to use up any leftovers bits of paste that may not be eaten when I’m serving cheese too, you know how I hate waste! -MB Read the rest...
