Based in South Australia's Barossa Valley Maggie Beer is a self-taught cook, food author, restaurateur and food producer
Maggie Beer AM, chef, Barossa Valley, SA
Maggie Beer is one of the most well-loved Australian cooks, restaurateurs, TV personalities and authors. After farming pheasants with her husband in the Barossa Valley in South Australia, Maggie began producing gourmet food products and now has more than 20 products sold in local and international markets, including Pheasant Farm Pate, quince paste, verjuice and ice creams. She also runs The Farm Shop in the Barossa that stocks her range as well as “picnic fare” and wines.
Maggie opened The Barossa Pheasant Farm Restaurant in 1978 operating it until 1993. Her informed take on country cooking, focusing squarely on her local region and seasonality, was ahead of its time yet inspired by the likes of Alice Waters, in California.
Maggie’s contribution to the Australian food scene has been formally recognised with numerous awards including the Centenary Medal for service to Australian society through food and cooking and writing. In 2010 she was awarded the “Senior Australian of the Year’ and in 2012 was appointed a Member of the Order of Australia (AM) for “service to the tourism and hospitality industries as a cook, restaurateur and author, and to the promotion of Australian produce and cuisine.”
Maggie has written several books about food and food preparation and has co-hosted the ABC television cooking program The Cook and the Chef and appeared several times as a guest judge and guest masterclass presenter on MasterChef Australia.
Maggie’s signature dish is grape growers roast Barossa chook with grapes and verjuice.
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