How lovely it was to arrive home to a special parcel waiting for me from my friends at Terra Preta Truffles. I was lucky enough to have some beautiful Western Australian mushroom orecchiette on hand which I tossed in Extra Virgin Olive Oil, parmigiano, fresh parsley from the garden and the beautiful addition of truffle; shaved so generously on our plates of pasta. - Maggie Read the rest...
Sunday was spent at the farm in the Function Centre, where Fiona McArdle (my brother in law’s niece, a young opera singer who has the most beautiful mezzo soprano voice) won a scholarship into the Master of Music at the New England Conservatory in Boston, to study under Jane Eaglen. A scholarship is such a wonderful opportunity but it doesn’t cover all the tuition costs (let along living costs) so we organised a soiree to raise funds for her. Elli and Saskia donated the use of the Function Centre and much of the food; then the family and friends got together with waiting staff, our kitchen team and of course Beer Bros. wine, Sparkling Ruby Cabernet and Apple Cider from our orchard, so that all the funds would go to Fiona. Read the rest...
Each month we have to decided to bring you a handful of events from across the Barossa and nationally that we here at Maggie Beer Products think are well worth a visit. Here are August's events: Read the rest...
Making jam is surely one of the most revered, and sometimes elusive, accomplishments in a country cook’s skill set; all that chat about brix and pectin levels, a good set versus a bad, and what constitutes a bright fruit colour, are important parts of the story. When produce is picked at its peak, all that needs be done is to let the flavour of the fruit be the star. Maggie simply follows the tradition set down by each growing season to bring out the concentration of old-fashioned flavour we all remember. Read the rest...
Maggie is preparing for a beautiful luncheon at Merricks General Wine Store today, in conjunction with her latest book release Maggie Beer's Winter Harvest Recipes. Read the rest...
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