LANTERN COOKERY CLASSICS

MAGGIE BEER

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New softcover book, published August 2012, 144 pages, measures 21 x 17cm.

Maggie Beer welcomes you into her kitchen with this carefully chosen collection of over 70 of her absolute favourite recipes, featuring the produce of her beloved Barossa Valley. Features full-colour photos of many of the recipes.

Contents include

• Beginning - recipes include Salad of beetroot, blood orange and pumpkin; Ricotta and basil frittata; Grilled vegetables with verjuice and extra virgin olive oil
• Middle - recipes include Roast Barossa chook with preserved lemon and tarragon butter; Spaghetti bolognese my way; Beef in the Italian style; Spicy pork and apple pasties
• End - recipes include Rhubarb crumble; Orchard cake; Olive oil dessert cake with poached loquats; Pot-roasted quinces
• Basics - recipes include Golden chicken, vegetable and fish stocks; Fresh pasta; Gluten-free pastry; Grilled semolina

Lantern Cookery Classics: Maggie Beer is an Australian publication. Measurements are in metric and metric cup & spoon.

More about the Lantern Cookery Classics series

Lantern is proud to publish many of Australia's most celebrated cooks and chefs. Lantern Cookery Classics gathers timeless recipes from these much loved authors in this new series of indispensable books for your kitchen bookshelf. Soon you'll be whipping up your favourite dishes from Stephanie Alexander, Maggie Beer, George Calombaris, Kylie Kwong, Gary Mehigan and Matt Moran.

Why not treat yourself to the complete set? They're all available here - click for more information

About the author

Maggie Beer was originally a Sydney girl, having grown up in the western suburbs where her parents owned a manufacturing business. She left school at an early age, without a 'proper' education, and worked in a startling number of jobs before finding her niche.Maggie & husband Colin Beer moved to South Australia's Barossa Valley in 1973 and began farming pheasants on their new property near Nuriootpa.
Colin was awarded a Churchill Fellowship to study game bird breeding in Europe and America and following their return to the Barossa Valley they opened a farm shop to sell the game birds they were breeding.
This humble shop soon grew into the famed Pheasant Farm Restaurant. The establishment of the Pheasant Farm and restaurant marked the start of a career that now spans farming, export, food production, and food writing.

After 15 busy years they decided to close the restaurant in 1993 and focus on production of their expanding range of gourmet foods, starting with the signature Pheasant Farm pate, a favourite with restaurant regulars, and in growing demand from gourmet food outlets around the country. In 1997 the then premier of South Australia, John Olson, opened Maggie's next major venture, an export kitchen in Tanunda. A state-of-the-art facility, the kitchen was purpose-built for the production of preservative-free gourmet foods for the national and international market. The range of products soon expanded, and now numbers over twenty, including meat and vegetarian pates, olive oil, verjuice, preserves, condiments and desserts. They now export to Japan, UK, Hong Kong, Singapore, and the US. The pheasant farm was never far from Maggie and Colin's hearts however, and in 1999 they returned to both the site and the original concept of the farm shop, re-opening the premises as Maggie Beer's Farm Shop.

Maggie has written and co-written many well-loved cookbooks, including the recently-published Maggie's Kitchen, Maggie's Harvest, Maggie's Farm, Maggie's Orchard, Maggie's Table, and Stephanie Alexander & Maggie Beer's Tuscan Cookbook. Maggie was co-host, with Simon Bryant, of the weekly program The Cook and the Chef on ABC TV from 2005 to 2009 and was recognised as Senior Australian of the year in 2010 for inspiring Australians to use and enjoy local produce. She is also a longstanding contributor of food columns to newspapers and magazines.

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Lantern Cookery Classics - Maggie Beer