Maggie Beer

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• Feature Introducing the NEW Maggie Living range.
• Recipe Grilled Octopus in Herb Dressing with Rouille
• Recipe Roasted Potatoes with Rosemary
• Recipe Sparkling Chardonnay Cocktail with Gin, Honey and Lavender
• Recipe Roast Goose with Apple, Onion and Sage Stuffing
• Recipe Salted Brandy Caramel and Lady Finger Banana Pavlova
• Recipe Mini Pavlovas
• Feature Join Maggie's Food Club

  Staying in the loop never tasted so good!

  Join Maggie's Food Club
• Recipe Pizza Base
• Watch Maggie Beer Bone Broths and Cooking Stocks

• Watch Maggie Beer Finishing Sauces

• Recipe Pavlova with Dried Apricots in Verjuice Syrup
• Recipe Lamb Cutlets with Fig Paste Stuffing
• Recipe Spring Pea and Mozzarella Gnocchi with Agresto
• Recipe Chicken, Asparagus and Lentil Salad
• Recipe Asparagus Pizza with Goat's Cheese, Roasted Garlic and Dukkah
• Recipe Broad Bean and Herb Spaghetti with Verjuice Ricotta
• Recipe Plum Glazed Sirloin Steaks
• Recipe Scotch Fillet Steak with Herb Butter & Parsnip Wedges
• Recipe Spelt Pizza with Gorgonzola, Walnut and Pears
• Recipe Apple Crumble
• Recipe Jerusalem Artichoke Soup
• Recipe Middle Eastern Braised Brussels Sprouts with Speck, Yoghurt and Herbs
• Recipe Fresh Egg Pasta
• Recipe Mussels with Tomato and Basil Sugo
• Recipe Spinach and Ricotta Gnocchi with Tomato and Chilli Sugo
• Recipe Braised Waxy Potatoes
• Recipe Udon Noodles with Beef Stock 
• Recipe Baked Dukkah Crusted Classic Camembert
• Recipe Apricot and Prune Bread and Butter Pudding
• Recipe Chocolate and Vino Cotto Self Saucing Pudding
• Recipe Golden Syrup Dumplings
• Recipe Rhubarb Creme Brulee
• Recipe Sparkling Chardonnay, Orange Blossom & Pear Mocktail
• Recipe Sparkling Ruby Cabernet Mocktail with Smashed Blackberries and Lemon Thyme
• Recipe Sparkling Chardonnay Mocktail with Ruby Grapefruit
• Recipe Verjuice and Lime Mocktail
• Recipe Lemon Delicious
• Recipe Moroccan Roast Chicken with Pumpkin and Almonds
• Recipe Beef Tagine with Spiced Pear Paste
• Recipe Roast Fennel and Apple Soup
• Recipe Pumpkin, Verjuice and Extra Virgin Olive Oil Risotto
• Recipe Roasted Rack of Pork with Fennel and Prunes
• Recipe Crispy Polenta Bites with Rosemary and Parmesan
• Recipe Maggie's Roast Chook with Roasted Vegetables
• Recipe Star Anise Burnt Creams
• Kitchen Diary Dry July with Maggie

  Are you going alcohol-free for Dry July? Maggie’s non-alcoholic Sparkling is the perfect alternative! If you're looking to get creative, head here for some delicious (yet simple) mocktail recipes.

• Recipe Roasted Preserved Kalamata Olives with Lemon and Bay Leaves
• Recipe Soft Polenta with Mushrooms, Kale, Shallots and Nut Brown Butter
• Recipe Fig Vino Cotto Roast Duck in Lettuce Cups
• Recipe Dark Chocolate and Coffee Vino Cotto Mousse
• Kitchen Diary Adelaide Comes Alive in March

  Whoever said Adelaide is a sleepy city clearly has not visited in March!!! So many is happening with the Fringe

• Kitchen Diary Our New Online Shopping Experience

  We are excited to announce that Maggie Beer Products has improved its online shopping experience! With faster page load times, new payment gateways, and an enhanced shopping experience, shopping…

• Recipe Meatloaf with Tomato and Basil Sugo
• Kitchen Diary Autumn Harvest Cookbook Launch

  The beginning of this week saw me touring Adelaide for the launch of my newest cookbook 'Maggie Beer's Autumn Harvest'

• Recipe BBQ Lamb on Rosemary Skewers with Grilled Zucchini Salad
• Kitchen Diary Maggie's Top 20 Verjuice Tips

  There could never be just one reason why Maggie loves Verjuice so much

• Highlights from Instagram

  Friday night drinks sans alcohol! Are you going dry this @dryjuly? Recipe at link in bio.

• Recipe Roasted Honey and Vino Cotto Shallots with Currants and Rosemary
• Kitchen Diary Strong Constitution

  "During my tenure as Senior Australian of the Year, I was so proud to be asked to make our nation’s first ever Constitution Cake

• Recipe Upside Down Grape Cake with Verjuice
• Recipe Moroccan Chicken Skewers
• Highlights from Instagram

  Prepped and ready for the oven! These Honey Baked Stone Fruits are tonight’s dessert

• Recipe Marinated Chicken Skewers with Lemon, Capers and Thyme
• Recipe Spiced Pear Marinated Pork Spare Ribs
• Recipe Berkshire Pork Loin with Pickled Figs
• Recipe Pork Loin Chop with Quince Glaze
• Highlights from Instagram

  “The prepping has begun for the MBF Education Program

• Recipe Verjuice Roasted Pears
• Recipe Chicken Thighs with Verjuice Grape Sauce
• Recipe Berkshire Pork Loin with Cavolo Nero, Verjuice and Grapes with Granny Smith Sauce
• Recipe Apple, Rosemary and Olive Oil Cake
• Recipe Quince and Almond Pavlova
• Recipe Baked Triple Cream Brie with Thyme and Lemon
• Recipe Apricot Stuffed Quail
• Recipe Pan-Fried Eggplant with Herbs
• Recipe Lemon Thyme Mascarpone Mousse with Fresh Figs
• Recipe Dukkah Lamb Chops
• Recipe Apple and Rosemary Tart with Verjuice and Honey
• Recipe Meringues with Passionfruit Curd
• Product Durand Gin - The Good Wife $75.00
• Recipe Creamy Bircher Muesli with Apricots and Currants
• Product Durand Gin - The Gamekeeper $75.00
• Highlights from Instagram

  Freshly picked capers in every size!

• Recipe Chicken Marylands with Quince Paste
• Recipe Baked Brie with Quince Paste and Walnuts
• Recipe Maggie's Lamingtons
• Recipe Coorong Angus Beef Pie with Red Wine, Fennel and Green Olives
• Recipe Free Range Eggs Benedict with Verjuice Burnt Butter Hollandaise
• Recipe Mushroom and Barley Soup
• Recipe Fig and Fennel Pork Pasties
• Recipe Anzac Biscuits