Here at Maggie Beer, we’re more than keen for any excuse to celebrate, but especially so when the warm weather of Spring reawakens our social calendars and sees a particularly enthusiastic circle around the first Tuesday in November. Read the rest...
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...
We’ll be the first to say how beautifully secluded and tranquil the Barossa Valley is, but a remote location isn’t always the best way to get your Christmas shopping done when Maggie’s delicious fare is on your wish list. That’s why we couldn't be happier to let you know that we’re popping up in Melbourne - literally! Read the rest...
The original Beer family home ground has added another new chapter - The Farm Eatery & Experience Centre; a beautifully crafted collective of eating and hands on experience, sharing the Pheasant Farm location with Maggie's renowned Farm Shop. And the official countdown has begun - they'll be opening their doors on Monday 23rd October and we can't wait to show you the modern, casual eatery with purpose built experience centre! Read the rest...
It was a Saturday well spent at a great regional restaurant in Clare named Seed Winehouse and Kitchen, run by Guy Parkinson and partner, Candice. Such a beautiful space with really good food and a great bar. We ordered a divine sorrel linguini dish and the thought of how lovely it was led me to the garden the following day to pick our sorrel and make the first sorrel tart of the season! We'll most definitely be returning! -MB Read the rest...
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