Maggie’s Table – Signed First Edition

More Information & Critical Reviews

Maggie Beer is one of Australia’s best-known food personalities. As well as co-hosting The Great Australian Bake Off, appearing as a guest chef on MasterChef and writing books, Maggie devotes her time to her export kitchen in the Barossa Valley, which produces a wide range of pantry items for domestic and international markets. These include her famous verjuice, pate and quince pastes, her ice cream as well as her sparkling non-alcoholic grape drinks. In 2001, Maggie was awarded the Centenary Medal for her service to Australian society through cooking and writing, and in 2010 she became a Member of the Order of Australia (AM).Maggie is the author of eight successful cookbooks: Maggie’s Christmas, Maggie Beer (Lantern Cookery Classics), Maggie’s Verjuice Cookbook, Maggie’s Kitchen, Maggie’s Harvest, Maggie’s Table, Cooking with Verjuice, Maggie’s Orchard and Maggie’s Farm, and co-author of the bestselling Stephanie Alexander and Maggie Beer’s Tuscan Cookbook.

Here’s an extract from the book….

“I hope my ideas and recipes will expand your horizons and show how easy it is to enjoy simple food that is full of flavour every day of your life. I also hope that you will gain the confidence to deviate from my written words. To me, a recipe is like a road map, a starting point from which to work, a document that can accommodate your own likes and dislikes.

When it comes to deciding what to cook, rather than choosing a recipe and then heading off to shop for the listed ingredients, approach it the other way around. Go shopping and let yourself be seduced by whatever is in season, and then find a way to cook the produce that stands out most to you.

During the week, when time is tight, I generally grill or pan-fry a piece of meat, poultry or fish for dinner, with accompanying seasonal vegetables or salad alongside; the Crisp-skin Salmon on page 116 makes a regular appearance on my dinner table during such times. When things are less busy I like to make the most of longer cooking methods when, depending on the season, I might cook Pork Belly in Shiraz (see recipe page 128) or Pot-roasted Lamb Shoulder with Green Olives, Almonds and Apricots (see recipe page 164).”