Maggie Beer

Rolling pin pumpkin zucchini

Get to know Maggie

Q&A with Mel Buttle

June 07 2018

Great australian bake off team

We asked Maggie's work pal, comedian Mel Buttle, to let us in on what it's like to work alongside Maggie on The Great Australian Bake Off. After four seasons, surely there's a secret or two she can share... Read the rest...

Maggie’s Career Degustation

September 10 2017

Maggie colin

I really didn’t know what I wanted to do when I was growing up, so when I left school I carried out a career ‘degustation’ of sorts - from a Lift Driver in a New Zealand department store to the Assistant to the Senior Geophysicist for British Petroleum in Libya and in the fields of light aircraft to being a Citizen-ship Law Clerk for the American Embassy and undertaking House Management at the Women’s College of Sydney University. So when it came to a career involving food it really just evolved. There was no grand plan - but moving to the Barossa when I married Colin and being surrounded by such wonderful, seasonal produce certainly sparked my existing interest in food to be taken to the next level. -MB Read the rest...

Nourishment of a Different Kind

August 21 2017

067

If ever I found myself at Karaoke, I would choose my favourite song because it is most familiar to me and I’d be less likely to muck up the words! I’d choose Summertime; such a beautiful song. I love singing and have a group that gets together at our place every week, I do everything I can to organise my schedule so I’m home for that, it’s nourishment on a different level to my more familiar world of food. -MB Read the rest...

Get To Know Maggie

June 29 2017

Colin   pheasant

I think it’s only fair to say, that a marriage as long as the one I have had with Colin, depends upon a good sense of humour, and no one can make me laugh like he can. It’s not always the kind of belly laugh that a single incident might offer, but more that he knows exactly what my sense of humour is, and taps into that with a wit and confidence that speaks of our long history together, so that not a day goes by when I don’t get a giggle out of something he’s said. -MB Read the rest...

Get To Know Maggie

June 07 2017

Mussels with tomato and basil sugo

Oh, there have been many! But on our most recent trip to Italy, we had been recommended to a restaurant on the coast near Brindisi called Miramare di Michele; unpretentious and full of families and general hubbub and very relaxed service. With a platter of Crudo Mare - the seafood so fresh and just opened to order; all raw on a tray of ice; prawns; mussels; squid; clams; oysters and scallops accompanied by a bottle of extra virgin olive oil and a lemon - and it was perfection. Followed by caserecce with vongole and mussels and tiny tomatoes and trofie with gamberetti, the very red small prawns on a tomato base; food of such flavour and freshness. I will never forget it. -MB Read the rest...

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