"Maggie's Farm" is a collection of stories and recipes that reflect Maggie Beer's own cuisine of the sun - true provincial-style food embracing fresh, local produce in a classic and simple manner. Maggie Beer's fame stretches around Australia. She and her husband, Colin, have run "The Pheasant Farm" in South Australia's Barossa Valley for over 10 years and in 1991 won the coveted Remy/Gourmet Best Restaurant Award. Maggie is a great champion of the regional approach to cooking and this book is a collection of ideas for producing simple food with hearty flavours. Maggie's philosophy is that food is one of life's greatest pleasures and that good food needn't be complicated, expensive or require difficult skills in its execution. This book works through the fresh produce of the seasons and provides foolproof recipes and tips for producing honest, flavoursome food. There are tips for cooking melt-in-the-mouth roasted pheasant, grilled quail, lamb shoulder pot roasted with garlic, mustard fruits, rabbit risotto, duck egg pasta with kangaroo prosciutto and the quince recipes for which "The Pheasant Farm" is renowned. The book is divided into the four seasons, each season then having chapters about different ingredients. For example Spring looks at garlic, asparagus, artichokes, flowers, kids and goats, spring lamb, quandongs, peas, eggs, strawberries and loquats. Summer covers beans, peaches, lemons and limes, quail, salads, tomatoes, gooseberries, preserves, tuna, apricots, eggplant and dried fruit.
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