Maggie's Kitchen by Maggie Beer, ISBN 9781921382024

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From Maggie Beer's own kitchen come 120 favourite recipes she has shared with her television audience, as well as the everyday basics Maggie believes form the foundations of a good food life. With her trademark warmth and finely honed knowledge, Maggie shows us how to get the best out of our ingredients so that every meal is as memorable as it is simple to prepare.

Featuring the seasonal produce that has become synonymous with the name Maggie Beer - sweet quinces, verjuice, Barossa chooks and extra virgin olive oil - this collection will remind us daily of the joys of cooking and the pleasures of the table.

RRP: $59.95
QBD: $50.96

About the Author: Maggie Beer

Maggie Beer moved to the Barossa Valley in 1973 with her husband Colin and began breeding pheasants. They opened the famous Pheasant Farm Restaurant a few years later and operated it for 15 years. Maggie's personal achievements extend beyond cooking and food. She has served as a Councillor in her local district of Angaston, been named Woman of the Decade in the Hospitality Industry by the Adelaide Advertiser (1989) and received an Advance Australia Award (1992). One of her great loves is music and she served for several years on the board of the Barossa Music Festival. Her interest in regional food and the potential of niche marketing of quality South Australian produce led her to the Government boards of the South Australian Research and Development Institute, the State Meat Advisory Committee and the Premier's State Food Plan. Since the closing of the restaurant, Maggie has worked on her farm produce, establishing an export kitchen at Tanunda, South Australia to supply both domestic and export markets with her Pheasant Farm pate, verjuice, quince paste, mushroom pate and an ever increasing range of regional products.

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