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Maggie Beer is one of Australia's best-known food personalities. As well as co-hosting The Great Australian Bake Off, appearing as a guest chef on MasterChef and writing books, Maggie devotes her time to her export kitchen in the Barossa Valley, which produces a wide range of pantry items for domestic and international markets. These include her famous verjuice, pate and quince pastes, her ice cream as well as her sparkling non-alcoholic grape drinks. In 2001, Maggie was awarded the Centenary Medal for her service to Australian society through cooking and writing, and in 2010 she became a Member of the Order of Australia (AM).

Maggie is the author of eight successful cookbooks: Maggie's Christmas, Maggie Beer (Lantern Cookery Classics), Maggie's Verjuice Cookbook, Maggie's Kitchen, Maggie's Harvest, Maggie's Table, Cooking with Verjuice, Maggie's Orchard and Maggie's Farm, and co-author of the bestselling Stephanie Alexander and Maggie Beer's Tuscan Cookbook.

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Salsa Agresto

This flavourful salsa makes an excellent topping for a huge variety of meat and vegetable dishes – a true all-rounder.

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Golden Chicken Stock

I just can’t cook without a good stock, and a chook stock is the one I use most of all.

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Cherry Clafoutis

This delightful recipe from Maggie Beer's Summer Harvest Recipes is sure to delight your guests.

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Maggie Beer’s lemon tart

Try this free recipe from Maggie Beer's Winter Harvest.

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Chocolate vino cotto pavlova

Try this decadent recipe from Maggie’s Kitchen by Maggie Beer.

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Maggie Beer’s Xmas pudding

Try this Maggie’s Christmas recipe: Christmas Pudding with Cumquat Brandy Butter.