Having a vegetable garden within 20 metres of my kitchen door certainly leaves a very soft footprint in an environmental sense. It also allows the opportunity to recycle food scraps to our chooks and worm farm in order to use their manure in our compost. A mini eco system without any need for a car being driven or plastic bags being filled. I love wandering out into the orchard in the early morning to choose fruit for breakfast or into the kitchen garden to pick asparagus or artichokes that will go in to the pot within minutes, such a luxury in these busy times but one the most satisfying ways to add more fresh produce to your diet. Growing your own produce would have to be my best health tip ever, even if that means a tomato plant in a pot, or some herbs in a planter box on an inner city balcony, it will make all the difference to your cooking. And that’s without mentioning the delight of tending to living plants as you grow your harvest. Read the rest...
It was the luckiest accident of my life that Colin and I settled in the Barossa Valley because it very surely began my passion for seasonal produce, and in turn, the recipe fieldwork and sharing that led me to my total immersion in the world of cooking. I guess the path chose me, in that it was a necessity that turned into serendipity. Read the rest...
Established over a century ago, Maggie’s Barossa orchard is made up of a collection of 2000 trees including heirloom apples and pears, all bursting with the kind of flavour many of us might remember from our childhood; real flavour - and in combination with hand-tended Adelaide Hills fruit of the very same character - that’s exactly what you’ll find filling each of her Apple and Pear Cider bottles. Read the rest...
October 15 2014
News
Maggie cooked up a storm when she was joined by gorgeous host, Livinia Nixon, at the Farm Shop, as part of Channel 9's upcoming Christmas Special. Read the rest...
October 14 2014
News
We recently overheard a visitor in the Farm Shop exclaiming how amazing it would be to ’have one of everything from Maggie Beer’ and it gave us a brilliant idea right then and there. Read the rest...
