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Maggie Beer

Summer Gazpacho...

January 13 2017

Gazpacho is the perfect choice to start off a special Summer menu. I especially like to make it for dinner parties because it can be made ahead of time and left in the fridge for the flavours to meld until you’re ready to serve it. -MB Read the rest...

Dressed Up

January 11 2017

It is vital when serving salad greens to wash, refresh and spin the leaves dry; salad spinners are one of the essential kitchen tools. This way you can make sure the leaves are dry enough to grab onto just the right amount of your chosen vinaigrette. The version most often used in our house, proudly my husband Colin’s creation, is a mixture of 4 parts Extra Virgin Olive Oil with 1 part acidulant ( a mix of 1/3 Vino Cotto and 2/3 Red Wine Vinegar), some sea salt flakes and freshly ground pepper. -MB Read the rest...

Authentic Connection

January 06 2017

For those connected to their food on a far more authentic level, whether through Farmer’s Markets or growing their own produce at home, there is very little waste because the true value goes well beyond what you have paid for something. You are invested in the very nature of what sustains you, but the further away any of us get from that connection, the easier it is to forget just how precious food is. That lack of understanding can have a ripple effect that not only harbours excess waste, but also unethical farming practices in general. In my mind there is no such thing as ‘cheap’ food, the price is always paid somewhere along the line, whether we choose to see it or not. -MB Read the rest...

The Aftermath Of Christmas

December 28 2016

Maggie's Sparkling Chardonnay is a truly food friendly option for anyone wanting to avoid alcohol at this time of year, and we know all too well that the aftermath of Christmas celebrations can have us vehemently declaring our new year’s resolution to steer clear of the hard stuff. Plus, We think it's just as pretty as its counterpart when it's poured into a champagne flute! Just add a ripe cheese, some good quality sourdough bread, dukkah, and fruit paste and voila, that's New Year's Eve nibbles sorted!-MB Read the rest...

Follow Your Nose!

December 20 2016

The very best apricots will always be the tree-ripened fruit you pick yourself, but buying from a specialist greengrocer or farmer’s market that doesn’t refrigerate their fruit is the next best thing. Never squeeze apricots to check for ripeness, colour and, above all, fragrance should be your indicators. And you will know what I’m talking about when it comes to the aroma of a ripe apricot, there’s no mistaking it. I often have bowls of apricots in my kitchen instead of Summer flowers, their perfume is so intense. -MB Read the rest...

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