Maggie beer

Fact: Maggie Beer is a national treasure. Synonymous with the Barossa and the very best in simple yet elegant eating, she’s done more for Australian cooking than just about anyone. After all, she’s the woman who introduced us to verjuice. Amen to that.

Maggie Beer has created an elegant Christmas menu showcasing the flavours of the Barossa. They’re all quick to cook and many dishes can be prepped in advance. SERVES 8 PREP + COOK TIME 30 MINUTES (+ REFRIGERATION TIME) 16 large uncooked king prawns ⅓ cup (80ml) extra virgin olive oil 10 sprigs lemon thyme grilled lemon halves, to serve PRESERVED LEMON & PARSLEY BUTTER 125g unsalted butter, softened 1 clove garlic, chopped finely 1 tablespoon flat-leaf parsley, chopped finely 1½ tablespoons

From one of Australia's most beloved food personalities comes this essential collection that celebrates the daily joys of cooking and the pleasures of the table, and features the seasonal produce that has become synonymous with the name Maggie Beer.

Official Maggie Beer on Instagram: “Let's cook a dessert today! Two of my favourites Rhubarb and Custard. I hope you love it! #cookwithmaggie”

Try Maggie Beer’s delicious recipes for entertaining. Discover her favorite dishes to impress guests and create memorable dining experiences.

Maggie Beer's tips for the perfect chicken soup

Maggie Beer AM (born January 1945) is an Australian cook, food author, restaurateur and food manufacturer.

Prolific cook and author Maggie Beer has just released her 11th cookbook Maggie Beer's Winter Harvest Recipes

There’s more to Christmas lunch than ham and turkey. Maggie Beer’s delicious menu features fresh flavours and ingredients for the perfect laid-back Aussie feast. SERVES 6 PREP & COOK TIME 40 minutes ⅓ cup (80ml) extra virgin olive oil, plus extra for drizzling 1 large onion, finely chopped 2 cloves garlic, thinly sliced 2 tablespoons verjuice 90g fine sourdough breadcrumbs 1 lemon, rind finely grated and juiced handful flat-leaf parsley, roughly chopped 60g Persian fetta, cut into 6 pieces 6

A contemporary twist on a Christmas classic