I've just arrived back to the Barossa after a stimulating, wonderful and exhausting few days at the Maggie Beer Foundation Masterclass with 30 cooks and chefs working in aged care across Australia. It was such a brilliant group of people that gave me back as much as I gave them. Read the rest...
Steve Flamsteed is a treasured member of the extended Pheasant Farm Restaurant family and certainly included in the handful of most important people I’ve ever worked with. His talent is not only winemaking, but cooking, cheesemaking and whatever he turns his efforts to. He is an extraordinarily talented man and very worthy of the Gourmet Traveller WINE Winemaker of the Year 2016 -MB. Read the rest...
I grew up in a household where food was always important, but like so many of that era, we ate simply and to a budget, unless the occasion was a very special one. As I grew up and eventually moved away, travelling and working in different parts of the world, my food influences opened up in parallel to my experiences. I have always been influenced by the wonderful people I have had the opportunity to meet throughout my life, but the most impactful influence has been living in the Barossa, there is nothing that compares to growing and harvesting your own food when it comes to expanding food knowledge -MB. Read the rest...
Nothing says Sunday Lunch like Maggie’s Roast Chook. Gather the troops to the table for a Spring lunch that runs all the way into the afternoon -MB. Read the rest...
Perhaps the easiest cut of all for roasting, pan-frying or barbecuing, is a rack of lamb. Ask the butcher to saw through the chine bone without removing it;the yellow membrane should be discarded. A properly trimmed rack should be free of any shoulder bone remnants. Some might also trim the fat, but remember fat is flavour! -MB. Read the rest...
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