Maggie Beer

Brioche Buns

January 17 2017

I always wanted to try brioche and ice cream sandwiches after reading about the Sicilian practice of serving warm brioche with gelato for breakfast some twenty years ago. It wasn’t until my second visit to this fascinating island, where I visited a bar in Zambucca that I was finally able to taste it. I was so excited, and thought it a great idea, considering I usually have brioche in the freezer, and always have plentiful ice cream on hand, as you can imagine! -MB Read the rest...

A Good Vintage...

January 15 2017

Grapes have been such an influential inspiration for so much of what I do - if not the most influential when I consider Verjuice, Aged Red Wine Vinegar, Vino Cotto, fruit pastes, jellies, and of course our wines. The entire process of growing grapes and finding every which way to use them became a natural part of life from the moment we moved to the Valley all those years ago - as it is for so many Barossans. -MB Read the rest...

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...

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