Australian food icon Maggie Beer has joined forces with The Australian Women’s Weekly to launch a new cookbook, The Best of Maggie Beer. This stylish hard-cover book, available now, is a collection of over 70 recipes personally created by Maggie Beer for The Weekly’s readers over the past ten years. A portion of the proceeds from the cookbook will support the ongoing work of the Maggie Beer Foundation.
Maggie Beer’s journey in the culinary world began in the Barossa Valley with the establishment of the Farm Shop and Pheasant Farm Restaurant in 1979. Over time, Maggie has become a much-loved figure in Australian homes through her numerous cookbooks, engaging television appearances, and her diverse range of gourmet food products. Her culinary approach emphasises the use of fresh, seasonal ingredients and straightforward cooking methods to produce meals that are both flavourful and nourishing.
The recipes within The Best of Maggie Beer aim to encourage and inspire home cooks on their culinary journeys.
Readers will discover a selection of Maggie’s favourite dishes for entertaining, vibrant springtime meals, and comforting classics perfect for any occasion.
The cookbook also features recipes that highlight simple yet flavourful ideas using fresh, aromatic, affordable, and easily accessible ingredients, ensuring the right amount of protein for healthy ageing.
These particular recipes are designed to bring joy and promote wellbeing, especially for those living alone or being cared for at home.
This focus aligns strongly with the Maggie Beer Foundation’s vision.
Established in 2014, the Foundation reflects Maggie’s deep commitment to enhancing the food experiences of older Australians, particularly those within the aged care system.
The Foundation dedicates its efforts to educating and inspiring individuals who provide meals for the elderly, advocating for flavour, nutrition, and the simple pleasure of eating at all stages of life.
“For over a decade I have been lucky to share my recipes with The Weekly’s readers, showing that beautiful meals don’t have to be complex,” Maggie Beer says. “With fresh, seasonal produce and good-quality ingredients, nourishing and delicious food can be as simple as you like. Of course, special occasions may call for something a little more elaborate and involved.”
She adds, “To celebrate our partnership, I’ve gathered together so many of my favourite recipes. These will see you through every event, occasion and time of year, from simple seasonal dishes and comforting classics, to large plates that are perfect for entertaining guests.”
Sophie Tedmanson, Editor of Australian Women’s Weekly, notes, “Maggie Beer is a true inspiration, not just for her culinary brilliance, but for the way she has used food to connect people, nourish communities, and celebrate the beauty of simplicity. Maggie’s unwavering commitment to quality and authenticity reminds us all that food is not just about taste – it’s about storytelling, culture, and love.”
By utilising dishes cooked with easily accessible and affordable ingredients, The Best of Maggie Beer promises a joyful cooking experience and delicious results. Importantly, every purchase of this cookbook provides direct support to The Maggie Beer Foundation. This will enable the Foundation to continue its vital work in raising standards and transforming the food and dining experience within the aged care sector through education and training for cooks and chefs working directly in the industry.
The Best Of Maggie Beer is available for the recommended retail price of $45 from all good bookstores and online at www.cookbooks.com.au.
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