We're aware that an online skincare scam is falsely using Maggie as an endorser.
More info
Maggie Beer
Home
Recipes
Latest recipes
What’s in Season
Recipes A–Z
Ingredients A–Z
Products
Pantry
Library
Cellar
Hampers
Icebox
Products A–Z
Where to buy
Sale
Food Club
Latest Newsletter
Archive
Current offers
Update Your Membership
Kitchen Diary
Visit Us
Maggie’s Farm Shop
The Orchard House
The Farm Eatery
Search
Recipes with Salt
Ingredient:
Salt
Clear
Almond Pancakes with Honeycomb and Whipped Apricot Jam Butter
Almonds Toasted with Fennel Seeds and Extra Virgin Olive Oil
Apple Aioli
Apple Sauce
Apricot Stuffed Quail
Artichoke, Green Olive and Preserved Lemon Dip
Artichokes and Mushrooms braised in Verjuice and Extra Virgin Olive Oil
Asparagus with Soft Boiled Eggs and Parmesan
Asparagus with Verjuice Hollandaise
Avocado and Verjuice Jelly with Gravlax Ocean Trout
Avocado, Ginger and Almond Pasta with Coriander
Baby Red Onions Stuffed with Goats Cheese
Bacon and Cavolo Nero Tart with Walnut Pastry
Baked Eggplant Stuffed with Sourdough Crumbs, Pecorino, Garlic, Anchovies and Mint
Baked Gnocchi
Baked Mushrooms with Walnut Butter
Baked Pear Salad with Belly Bacon and Walnuts
Baked Stuffed Quail with Vino Cotto and Rocket
Banoffee Pie
Barbecued Lemon Myrtle Prawns with Sorrel Mayonnaise
Barley Risotto
Barossa Panforte
Basic Pizza Dough
BBQ Lamb on Rosemary Skewers with Grilled Zucchini Salad
Beef Shin with Pappardelle, Roasted Garlic and Parsley
Beef Tagine with Spiced Pear Paste
Beetroot and Vino Cotto Salad
Beetroot Carpaccio with Goat's Curd and Dill
Beetroot, Pear and Celery Heart Salad
Beetroot, Red Cabbage and Vino Cotto Soup
Beetroot Risotto
Berkshire Pork Loin with Cavolo Nero, Verjuice and Grapes with Granny Smith Sauce
Berkshire Pork Loin with Fennel and Apple Cider
Berkshire Pork Loin with Pickled Figs
Bitter Orange and Pistachio Stuffing
Bitter Salad Greens with Spiced Pear Paste Dressing
Blood Orange and Fennel Salad
Blue Cheese and Proscuitto Loaf
Blue Swimmer Crab Cakes with Verjuice Mayonnaise
Boston Baked Beans
Braised Beef Cheeks in Verjuice and Mustard Marinade
Braised Chicken Drumsticks with Tomato, Olive, Rocket and Basil Sugo
Braised Chook Thighs with Young Leeks, Bay Leaves and Verjuice
Braised Waxy Potatoes
Breakfast Bowl with Burnt Fig Jam
Broad Bean and Herb Spaghetti with Verjuice Ricotta
Broccoli with Almond Lemon Butter
Buckwheat Crepes with Roasted Rhubarb and Cinnamon Yoghurt
Buckwheat Pancakes with Smoked Salmon and Capers
Buckwheat Walnut Flatbread
Butterflied Quail with Orange and Barley Salad
Cabernet Beef Stroganoff
Cabernet Jelly Glazed Duck Breast
Cabernet Roasted Beef Rump
Capsicum and Eggplant Roulade
Caramelised Pork Belly with Fig Vino Cotto and Roasted Fennel
Casarecce with Vegetable Bolognese
Chard Salad
Cheat’s Chickpea, Pumpkin and Roasted Onion Salad
Chicken & Almond Salad
Chicken and Tarragon Sausages with Cumquats
Chicken Braised with Figs, Honey and Vinegar
Chicken Breast with Apricot and Green Peppercorn Stuffing
Chicken Breast with Cumquat and Verjuice Stuffing
Chicken & Leek Salad
Chicken Marylands with Quince Paste
Chicken Money Bag, Bitter Green Salad, Preserved Lemon and Tomato Chutney
Chicken Thigh braised with Dried Apricots, Honey and Vinegar
Chicken Thighs with Raisins and Pear Cider
Chicken Thighs with Verjuice Grape Sauce
Chicken with Preserved Lemon, Lemon Thyme and Polenta
Chickpea, Beetroot & Roasted Pumpkin Salad
Chocolate and Salted Caramel Tarts
Chocolate and Vino Cotto Self Saucing Pudding
Chocolate Cloud Cake with Nut Cream and Rose Petals
Chocolate Roulade with Morello Cherry Ice Cream
Chook and Avocado Sandwich with Verjuice Mayonnaise
Chook and Mushroom Pie with Salad Greens and Traditional Tomato Sauce
Chook and Pork Terrine
Christmas Pudding with Cumquat Brandy Butter
Cider Poached Chicken, Asparagus and Mayonnaise
Coconut Battered Fish with Sweet Potato Wedges and Green Mango Salad
Confit Jerusalem Artichoke with Crème Fraiche & Dessert Finger Lime
Coorong Angus Beef and Red Wine Pie with Cavolo Nero and Quince
Coorong Angus Beef Pie with Red Wine, Fennel and Green Olives
Coriander Mayonnaise
Country Chicken and Mushroom Pies
Cous Cous and Fresh Herbs with Tomato & Sultana Chutney
Crispy Parmesan Kale Chips
Crispy Polenta Bites with Rosemary and Parmesan
Crispy Skin Salmon with Pea Puree
Crumbed Veal Cutlet
Cucumber Gazpacho
Cured Ocean Trout with Horseradish Creme
Cured Salmon with Horseradish Crème
Dried Fruit Brioche
Duck Breast with Sour Cherries
Dukkah and Zucchini Fritters with Tarragon Yoghurt Dressing
Dukkah Coated Garfish with Chickpeas, Fennel and Parsley Salad
Dukkah Coated Salmon
Dukkah Crusted Snapper with Kale Pesto
Dukkah Hummus
Dukkah Lamb Chops
Dutch Ginger Cake
Easy Seafood Stew
Eggplant Baked in Tomato and Chilli Sugo
Extra Virgin Olive Oil and Verjuice Ice Cream
Fennel with Goat’s Curd and Verjuice
Fig and Almond Tart
Fig and Fennel Barbecued Spatchcock
Fig and Fennel Pork Pasties
Fig, Apricot and Honey Chicken Skewers
Fig, Basil and Labne Salad
Figs in Vine Leaves
Figs with Burrata and Extra Virgin Olive Oil
Fig Vino Cotto Roast Duck in Lettuce Cups
Fish and Chips with Verjuice Mayonnaise
Fish Wrapped in Vine Leaves
Flatbread
Free Range Eggs Benedict with Burnt Butter Hollandaise
Fresh Fettuccine with Sugo
Fresh Packham Pear, Jamon & Walnut Salad with Pear Cider Dressing
Fresh Pea and Buttermilk Soup
Fresh Raspberry and Sangiovese Verjuice Cake
Ginger Biscuit with Burnt Fig Ice Cream Sandwiches
Globe Artichokes and Leeks with Whole Wheat Pasta and Vache Curd
Gluten Free Pastry
Gorgonzola and Beetroot Tarte Tatins
Green Beans with Dukkah
Green Lentils with Fennel, Bacon and Chestnuts
Grilled Cauliflower with Almonds, Kale and Currants
Grilled Green Bean, Witlof and Walnut Salad
Grilled Octopus in Herb Paste with Rouille
Grilled Peach, Goat's Curd and Basil Bruschetta
Grilled Pear Salad
Grilled Squid
Hamburger
Hare with Pine Nuts, Lemon and Sultanas
Heirloom Tomato Tarte Tartin
Hot Cross Buns
Hummus with Roasted Pumpkin Seeds and Pinenuts
Jerusalem Artichoke Soup
Kale, Preserved Lemon and Pine Nut Tart
Kale with Poached Free Range Egg & Belly Bacon
Kibbeh
Kingfish Carpaccio
Kingfish Sashimi with Wasabi Mayonnaise
King Prawn Pappardelle with Tomato and Chilli Sugo
Lamb Moussaka
Lamb's Fry with Buttermilk & Thyme Onion Rings
Lamb Shoulder Roast with Preserved Lemons
Lamb with Raisins, Bitter Sweet Oranges, Corn Cous Cous, Fresh Herbs and Pan Juices
Leeks poached in Verjuice
Left Over Baked Salmon Salad
Left Over Roast Chook, Avocado and Almond Salad
Lemon and Caper Oven Baked Chicken Thighs with Lemon and Rosemary Cous Cous
Lemon, Garlic and Parmesan Squid Ink Pasta
Liver Dumplings with Beef Broth
Macaroni Cheese
Maggie's Eggplant Relish
Maggie's Favourite Pizza
Maggie's Heirloom Tomato Salad
Maggie's Perfect Roast Chicken with Hazelnut & Herb Stuffing
Maggie's Roast Chook with Roasted Vegetables
Maggie's Scrambled Eggs
Maggie's Vinaigrette
Mango Salad with Ginger, Mint and Labneh
Marinated Chicken Skewers with Lemon, Capers and Thyme
Meatballs with Sugo
Meatballs with Tomato, Olive, Rocket and Basil Sugo
Meatloaf with Tomato and Basil Sugo
Meringues with Passionfruit Curd
Middle Eastern Braised Brussels Sprouts with Speck, Yoghurt and Herbs
Mini Pavlovas
Mixed Tomato and Burrata Salad
Moroccan Barbecued Prawns
Moroccan Chicken and Raisin Tartlets
Moroccan Chicken Skewers
Moroccan Roast Chicken with Pumpkin and Almonds
Moroccan Eggplant and Lentils with Pomegranate Molasses and Ricotta
Mozzarella and Pea Arancini
Mozzarella, Pancetta & Basil Toastie
Mushroom and Barley Soup
Mushroom Bruschetta
Mushroom Risotto
Mushroom, Verjuice and Thyme Pie with Sour Cream Gruyere Pastry
Mussels with Tomato and Basil Sugo
Mustard Pear Stuffed Chicken Breast
No Bake Apricot, Almond & Ginger Slice
Nolan's Rd Lentils
Nolan's Road Lentil Salad with Avocado, Bitter Oranges & Fresh Herbs
Octopus with Olives, Caper Berry & Squid Ink Pasta
Olive Bread
One Pot Chook
Orchard Workers' Steak Sandwich
Oxtail with Orange, Olives and Walnuts
Oyster Shooter
Oysters with Cucumber and Verjuice Jelly
Oysters with Pear, Miso & Ginger Vinaigrette
Pan Fried Cauliflower with Moroccan Pearl Cous Cous, Kale and Almonds
Panfried Eggplant
Pan-Fried Eggplant with Herbs
Pan Fried Salmon with Fennel
Pan Fried Scallops and Peach Salad
Panzanella
Parmesan Custard Tart with Quandong
Pasta Rags with Prawns, Fresh Peas and Chervil
Pavlova with Dried Apricots in Verjuice Syrup
Pear Galette
Pearl Barley Salad with Onion & Walnuts
Pheasant Pie
Pizza Base
Poached Buttermilk Chicken Breast with Broccolini & Dried Mustard Pears
Poached Peaches with Oat Buttermilk Pancakes
Poached Prawns Bruschetta with Wasabi Mayonnaise
Poached Quince in Verjuice with Brown Sugar Meringues
Porcini Mushroom and Verjuice Linguine
Pork and Fennel Sausage Rolls with Cabernet Barbecue Sauce
Pork Cutlets and Pears in a Pear Cider and Herb Bath
Pork Loin Chop with Quince Glaze
Pork Neck with Quince Glaze
Potato & Fennel Bake
Potato Gnocchi with Prawns
Potted Prawns
Prawn & Avocado Toasts
Prawn, Feta and Watermelon Salad
Preserved Lemon Chicken Thighs
Preserved Lemon, Olive, Fresh Herb & Cous Cous Salad
Pumpkin & Eggplant Pasta Bake with Sugo
Pumpkin Pizza with Olives and Boccincini
Pumpkin, Verjuice and Extra Virgin Olive Oil Risotto
Quince and Almond Pavlova
Quince Vino Cotto Grilled Lamb Rump with Verjuice Carrots
Rabbit with Pancetta, Prunes and Onions
Radicchio Risotto
Raspberry & Pomegranate Jam, Coconut & Bitter Chocolate Biscuits
Raw Pear and Pancetta Salad
Ricotta Pancakes with Verjuice Rosemary Syrup Apricots and Crème Fraiche
Roast Chook with Garlic and Verjuice
Roast Chook with Mustard Apricots and Tarragon
Roast Chook with Preserved Lemon
Roasted Butternut Pumpkin with Verjuice
Roasted Fennel and Mozzarella Bruschetta
Roasted Heirloom Carrots, Beetroot, Parsnips with Vino Cotto, Polenta and Olive, Caper & Parsley Salad
Roasted Honey and Vino Cotto Shallots with Currants and Rosemary
Roasted Kangaroo Shoulder with Game Sauce
Roasted Lamb Rumps with Kale, Currant and Walnut Salad
Roasted Parsnip Soup
Roasted Pheasant
Roasted Potatoes with Rosemary
Roasted Rack of Pork with Fennel and Prunes
Roasted Tomatoes with Vino Cotto and Herbs
Roasted Tomato & Vino Cotto Tart
Roasted Winter Root Vegetables with Salsa Verde
Roast Fennel and Apple Soup
Roast Leg of Lamb with Anchovy and Garlic
Roast Quail Stuffed with Fig, Fennel, Lemon Zest and Tarragon
Roast Quail with Fig and Bacon and Parmesan Polenta
Roast Turkey with Prune & Orange Stuffing and Cumberland Sauce
Rolled Stuffed Chook
Rosemary Skewered Chicken Livers with Quince
Salad of Dried Pears, Prosciutto, Fior Di Latte and Walnuts
Salmon Poached in Extra Virgin Olive Oil
Salt and Pepper Squid with Verjuice Mayonnaise
Salted Brandy Caramel and Lady Finger Banana Pavlova
Salted Brandy Caramel Tarts
Sashimi of Kingfish with Umeboshi and Vino Cotto
Saskia's Berkshire Pork Loin
Sausage Rolls
Scallop Sashimi with Olive Oil and Lemon
Scallops on Spinach with Verjuice Butter Sauce
Scones with Maggie's Apricot Jam
Scones with Maggie's Burnt Fig Jam
Scones with Maggie's Raspberry & Pomegranate Jam
Scotch Fillet Steak with Herb Butter & Parsnip Wedges
Seville Vino Cotto Glazed Pork Belly
Shaved Fennel, Watercress and Dried Mustard Apricots with Smoked Chicken
Skate with Preserved Lemon and Olives
Skillet Chocolate Brownie
Slow-Braised Beef Cheeks in Barossa Shiraz with Soft Polenta
Slow-Roasted Oyster Blade with Onion Cream and Braised Cavolo Nero
Slow Roasted Scotch Fillet with Vino Cotto & Rosemary
Slow Roasted Stuffed Lamb's Shoulder
Snapper with Sorrel and Pancetta
Soft Polenta with Mushrooms, Kale, Shallots and Nut Brown Butter
Soft Polenta with Sauteed Mushrooms
Soused Herrings with Currants and Onions
South Australian Angus Beef Short Rib with Kale Puree, Golden Shallots and Red Wine & Chervil Butter
South Australian Tuna Sashimi with Lebanese Cucumber, Chervil and Lime
Sparkling Ruby Cabernet Scones
Spelt Pizza with Gorgonzola, Walnut and Pears
Spencer Gulf Prawns with Pistou
Spiced Pear Marinated Pork Spare Ribs
Spinach and Ricotta Gnocchi with Tomato and Chilli Sugo
Spring Pea and Mozzarella Gnocchi with Agresto
Sticky Ginger and Chilli Chicken Wings
Stuffed Quail with Raisins, Orange and Herbs
Summer Pasta Salad
Sweet Potato Frittata with Fresh Tomato Salsa
Sweet Potato Fritters with Smashed Avocado and Salmon
Sweet Potato Hummus
Tomato Bruschetta
Tomato Water
Traditional Tomato Meatloaf Baked In Pastry
Tray Roasted Chook with Herbs, Verjuice and Parsnips
Turkey with Apple and Mint Stuffing
Turmeric, Soy and Ginger Chicken
Udon Noodles with Beef Stock
Verjuice Hollandaise
Verjuice Mayonnaise
Verjuice Pickled Fennel with Grilled Haloumi
Vino Cotto Brown Onions
Vino Cotto Golden Shallots
Vino Cotto Lamb Rack with Waxy Potato, Pancetta, Beetroot and Orange Salad
Vino Cotto, Raisin, Ginger and Lemon Shortbread
Walnut Bread
Warm Brioche Roll with Quince Conserve
Warm Verjuice Ricotta
Waxy Potato Chips with Salt and Red Wine Vinegar
White Bean Crostini with Agresto
White Beans with Mushrooms, Leeks and Lemon
White Bean, Zucchini, Feta and Dill Fritters
Winter Root Vegetable Bubble and Squeak With Runny Fried Egg
Zucchini Agrodolce
Zucchini Flowers with Ricotta and Lemon Zest
Zucchini Quiche with Brown Rice and Almond Pastry
Zucchini with Verjuice and Nut Brown Butter
Search all Recipes
Search
Refine Your Selection
By Season
Autumn
158
Spring
108
Summer
131
Winter
136
By Theme
Baking and Desserts
41
Basics
51
Beef and Veal
21
Christmas
23
Easter
18
Fish and Shellfish
43
Fruit
24
Game and Poultry
59
Gluten Free
88
Maggie's Orchard Products
3
MasterChef
3
Mutton and Lamb
12
Pasta and Grains
35
Pork
22
Salads
2
The Great Australian Bake Off
1
Vegetables
73
Vegetarian
105
By Meal
Breakfast
18
Condiment
11
Dessert
35
Dinner
159
Entrée
73
Lunch
205
Side dish
101
Contact
Log in
or
Join
Your basket
Your basket
Check out
Search
Home
Recipes
Latest recipes
What’s in Season
Recipes A–Z
Ingredients A–Z
Products
Pantry
Library
Cellar
Hampers
Icebox
Products A–Z
Where to buy
Sale
Food Club
Latest Newsletter
Archive
Current offers
Update Your Membership
Kitchen Diary
Visit Us
Maggie’s Farm Shop
The Orchard House
The Farm Eatery
Maggie's Food Club
Log in
,
join
or
learn more
.
