Maggie Beer

Spring Entertaining

November 05 2017

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...

Dukkah Beyond Dipping

September 06 2017

I love the ease of pre-dinner drinks when I have dukkah on hand; it’s an essential in my pantry. It couldn't be simpler to add a bowl of Extra Virgin Olive Oil and some crusty bread to the table while wine is being opened, providing that perfect nibble with drinks, yet still leaving plenty of room for the main course. Which is where I also like to utilise the crunch and spice of dukkah; the fact that it steps in for breadcrumbs when coating fish or chicken is another great tip for anyone who loves to entertain, because it looks far more impressive than the easy steps it takes to create! -MB Read the rest...

This Little Piggy Went To Market

August 25 2017

All animals reflect the feed they are given, but none more so than a pig. If you can buy from farmers who allow their pigs to range in a field of fallen apples, figs or even onions, you’ll taste the difference. The pig has always been central to the Barossa tradition, given the German heritage of the Valley. When I first settled here in 1973, almost every farm was mixed, including a vineyard and it was normal practice to have a couple hundred chooks, fifty turkeys and geese for the Christmas market and a pig or two, complete with mud holes for wallowing. This tradition of the mixed farm has dwindled in later years, but there are still those who keep their own pigs to slaughter each year, and they are rewarded with the most amazing flavour as a result of their farming efforts. -MB Read the rest...

Making The Perfect Risotto

July 16 2017

Making the perfect risotto can be tricky, but there's a few simple things you can do to increase your chances of success! I use imported Italian risotto rice, which can be arborio, carnaroli or vialone nano. My favourite of all is the Ferron brand of carnaroli rice. I find that a wide, heavy based, deep sided frying pan, a good wooden spoon and a ladle for adding stock are the perfect tools for cooking a good risotto. Be sure not to rush risotto. Only add the stock a ladleful at a time, stirring continuously and waiting for each addition to be absorbed before adding the next. The rice should be cooked through but still a little firm; it should not be chalky in the centre. I always add fresh lemon juice before serving too. - MB Read the rest...

Simple Lunches

May 22 2017

For any of us that have busy lives, not every home cooked meal is going to be a pleasurable way to spend time, but the ripple effect of eating well, and the wellbeing that comes with that, can’t help but be appreciated over the feeling of grabbing something quick to eat in the car between appointments. I know each time I make the mistake of rushing any meal, I remind myself of just how wonderful it is to make the time to cook. Which is why, I always try to make lunch ahead, or at least have the components on hand to pull something together when time is of the essence. Nourishment shouldn't be compromised! -MB Read the rest...

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