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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