Maggie Beer

Maggie Beer

Chef

http://www.maggiebeer.com.au
In 1973 Maggie and Colin Beer settled in the Barossa Valley to breed pheasants and grow grapes. Their passion for fresh, locally grown, produce soon led to the establishment of the now legendary Pheasant Farm restaurant. Following the closure of the restaurant in late 1993 at the height of their fame having won the coveted Remy Martin Gourmet Traveller Best Restaurant in 1991 but burnt out by the pace Maggie was able to concentrate on new projects, including the Export kitchen which opened in the Barossa late 1996. Her famous gourmet lines began with pate’s, quince paste and verjuice now encompass super premium icecreams and sparkling non alcoholic drinks based on verjuice and many more. Her career has led into food writing and television presenting. Maggie’s appearance on the ABC hit television series The Cook & The Chef cemented her place as one of Australia’s most well-known food personalities.   She has also produced nine publications; the first being Maggie’s Farm.   2010 Maggie was named Senior Australian of Year, then 2011 South Australian of the Year followed in 2012 being presented an Order of Australia (AM) for her service to tourism and hospitality.   Maggie is the South Australian Ambassador for the Stephanie Alexander Kitchen Garden Foundation.      Her philosophy is “A good food life for all,  and all that encompasses”.  Maggie’s  hope  for everyone to have a good food life and  wanting to encourage  everyone to have confidence to cook, to enjoy beautiful simple food of the season every day.     On this journey she has a particular interest in driving change where it is needed in food for the aged  so that they truly have something to look forward to every day so has now begun the Maggie Beer Foundation to work towards that goal.
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Maggie's favorite cookbooks