Maggie Beer

Maggie’s Kitchen Diary

On A Roll

February 28 2016 Tips and techniques

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...

Farming Fair

February 26 2016 Food wise

For so, so many reasons it’s important to ask the question, ‘how has my food been farmed’; understanding our contribution to food miles, supporting farmers doing the right thing in regards to landcare, supporting local businesses and farmer’s markets, buying meat that has had a good life and a good death, etc, but perhaps the most important aspect is the understanding of exactly what we’re talking about when we talk about food. This is what we choose to sustain ourselves with, grow our children with; knowing that food is so much more than something we pull off a supermarket shelf, and understanding the power our choices have on diversity and health, our own wellbeing and that of all those who make up the links in the chain of food production. Read the rest...

Eating Integrity

February 24 2016 Maggie’s philosophy

Creating meals with integrity is important for so many reasons - to connect with growing food on a deeper level, to nourish myself, to share occasions that will become special memories for me and my family and friends, for my passion in sharing a good food life, and for what has become my business on a day to day basis. Read the rest...

delicious. Produce Awards

February 23 2016 News

As a patron of the delicious. Produce Awards, I am blown away every year by the produce presented for judging. With the ever-increasing amounts of dedicated producers, I cannot wait to see the quality and variety of produce nominated in 2016. Read the rest...

V is for Versatile

February 22 2016 Food wise

Yes, verjuice does tend to make an appearance in my cooking more times than not. It is such a versatile ingredient, giving that ‘lift’ to food that our palate searches for. I’ve had so many people say that using verjuice makes them feel like they are eating in a restaurant! It can be used in marinades, vinaigrettes, to add to custard or jellies, as a deglazing agent for anything panfried and most simply as a very refreshing drink, poured over ice. Read the rest...

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