Maggie Beer
From Wikipedia, the free encyclopedia
Maggie Beer is a South Australian cook, food author, restaurateur and food manufacturer.
Maggie and her husband Colin established the Barossa Pheasant Farm Restaurant in 1978. The restaurant became famous for serving pheasant (which was raised locally) as well as a high quality pate- known as Pheasant Farm Pate. Maggie and Colin operated the restaurant until 1993.
Later, she became a partner in the Charlick's Feed Store restaurant in Ebenezer Place, Adelaide.
Currently, Maggie operates a business in the Barossa which produces a range of specialty gourmet foods, including Pheasant Farm Pate, quince paste, verjuice and a range of ice creams. She can be currently seen cohosting the ABC television cooking program The Cook and the Chef.
Maggie also has written several books about food and food preparation, as well as co-authoring a book with noted chef Stephanie Alexander.
[edit] See also
[edit] External links
- Maggie Beer's website
- ABC Profile
- ABC TV: The Cook and the Chef
- Maggie Beer discussing her recent book, Maggie's Harvest at the State library of Queensland
