Maggie Beer

Maggie’s favourites

Kangaroo Island Food Safari

August 24 2018

Earlier this month I was lucky enough to be involved in a Food Safari that was held by Southern Ocean Lodge on Kangaroo Island. Read the rest...

Making the Most of Sydney

May 20 2018

It's wonderful to make the most of Sydney the few weeks I’m here. While my weekdays are spent filming 16 hours a day, I relish in having the weekends off and getting to explore Sydney. Colin has flown up to spend the past two weekends with me and what fun we've had! Read the rest...

One Happy Apiarist

February 08 2018

The very first taking of honey from our bees yesterday and the very fashionable photo of me in my beekeepers jacket and hat... however as I changed out of the protective gear I had an angry bee in my hair that was really scary as I couldn't get it out; and yes it stung me! The best antidote turns out to be our Red Wine Vinegar! Thrilling to have our own honey! I find myself visiting them when the sun goes down just to hear them busily working away - a lovely way to unwind after a busy day.-MB Read the rest...

Good Reads

December 15 2017

I've been meaning to tell you about these books for a while now, but only just had the chance to sit down and pen my thoughts. If you know me well, you'll know that the only thing I ask for Christmas is books, books and more books! So, if you have somebody in your life who shares this with me, one (or all) of these books might be just the gift for them... Read the rest...

A Concentration Of Flavour

October 26 2017

I have always enjoyed fruit paste with cheese, but one of my favourite discoveries is how perfectly they match meat dishes too. Making a glaze for roasted meats or individual serves like these lamb chops is a wonderful way to introduce a new level of flavour concentration to your cooking. Simply combine Quince Paste, in this instance, Verjuice and Extra Virgin Olive Oil and heat gently on the stove or in the microwave. This becomes a glaze to baste meat with either before it goes in to roast, or after you have pan-fried it and want to caramelise it for a few moments before serving. I find it a great way to use up any leftovers bits of paste that may not be eaten when I’m serving cheese too, you know how I hate waste! -MB Read the rest...


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