Maggie Beer, who lives at the Pheasant Farm in the Barossa Valley in Australia, is a hugely admired champion of the regional approach to cooking. Maggie has written 9 books and won multiple awards including being appointed a Member of the Order of Australia for her service to tourism and hospitality. We are delighted that Maggie is going to teach a class at the school during her visit to the Literary Festival.
Maggie lists verjuice,a mild acidulant made from the juice of under ripe grapes, as one of her favourite ingredients and it will feature in some of the dishes she is planning to teach us, such as Oysters with Verjuice and Eschalote. There will also be a Broad Bean and Pecorino Bruschetta and an enchanting sounding Pork Belly with Seville Marmalade. Leeks will be poached in a little more Verjuice and expect a lovely Chocolate Tart featuring another of Maggies beloved and farm made ingredients, Vino Cotto.
Maggies cooking is generous and delicious. Her restaurant at the Pheasant Farm won Australian Gourmet Traveller Restaurant of the Year in 1991. She is a marvellous teacher, a font of knowledge and while cooking she will talk to us about the idyll that she and her husband Colin have created at the Pheasant Farm.
Her philosophy - “a good food life for all”, is evident in all that she does and this wonderful cook is sure to educate, nourish and charm us with this cooking class.