maggie beer

Colin Fassnidge reinvents the classic beef Wellington.

Colin Fassnidge's beef Wellington (or Dublin)

unsalted butter, chopped

olive oil

onion, finely chopped

garlic cloves, finely chopped

thyme, leaves picked

portobello mushrooms,

nutmeg

(125 milliliters) verjuice

beef chateaubriand (order from butchers)

Dijon mustard

(24cm) flour tortillas

pâté (we used Maggie Beer Pheasant Farm Pâté)

puff pastry

egg, lightly beaten

fennel seeds

Salsa verde & cooked baby (Dutch) carrots, to serve

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Maggie Beer's beef satay is everything you want in a weeknight dinner: simple but totally more-ish.

Beef satay with peanut sauce

tbs tamarind pulp concentrate

lemongrass stem (pale inner core only), bruised

brown sugar

lemon

soy sauce

rump steak,

rice

unsalted peanuts

(80 milliliters) peanut oil

red chilli, seeds removed, finely chopped

(75 grams) brown sugar

coconut milk

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Spring into Summer with this light and fresh grilled squid dish.

Grilled squid with parsley and caperberry salad

squid

tbs extra virgin olive oil, plus extra to drizzle

Lemon

flat-leaf parsley, to serve

caperberries* (6 halved, 6 whole)

parsley leaves

tbs thinly sliced preserved lemon*

bread,

tbs good-quality red wine vinegar

Garlic, lemon and lamb: Maggie Beer's recipe is easy but so impressive.

Marinated lamb

1.5 kg boned leg of lamb

garlic cloves, sliced

milliliters (1/4 cup) extra virgin olive oil

rosemary, leaves picked

verjuice*

bay leaves

lemon quarters*

milliliters (1/3 cup) extra virgin olive oil

milliliters (1/4 cup) verjuice

shallots (spring onions), finely sliced

flat-leaf parsley

Pashka is a traditional Russian Easter dessert - but to us, it's just plain yum.

Pashka (Russian Easter dessert)

(90 grams) chopped crystallised ginger

(40 grams) mixed peel

(75 grams) dried currants

(45 grams) chopped dried figs

(45 grams) chopped dried pear

tbs amaretto

unsalted butter

(110 grams) caster sugar

fresh ricotta

orange

lemon juice

(70 grams) slivered toasted almonds

(120 grams) sour cream

fruit,

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Maggie teams up with her old friend Simon Bryant — also known as "The Chef" from the pair's classic ABC TV series The Cook and the Chef — to make a cake for the ABC's 90th birthday.

Maggie Beer's 'symphony of citrus' cake with macadamia, lemon curd and buttercream

unsalted butter, softened

caster sugar

eggs

self-raising flour

1½ teaspoons baking powder

salt

macadamia nuts, finely chopped

extra-virgin olive oil

buttermilk

water

⅓ cup sugar

lemon myrtle

lemon zest

orange zest

icing sugar

orange juice

cream

pink grapefruit

Place the butter and sugar into the bowl of a mixing machine and beat with the paddle attachment until light and fluffy. Add the eggs and yolks to a separate bowl and whisk. Then slowly add the egg mix into the butter and sugar bowl while machine is mixing.

Sift the flour, baking powder and salt into a new bowl and add the chopped macadamias.

In a separate jug, mix together the olive oil and buttermilk.

Then, fold the buttermilk mixture and dry ingredients into the creamed butter and mix until just combined.

Weigh and divide the batter evenly between the two prepared tins, using a palette knife to even out the surface. Cook in the preheated oven for 25–30 minutes or until the skewer comes out clean. Remove from the oven and allow to cool. Turn from the pan onto a cooling rack and allow to sit in the fridge.

Then cut each half into 8 triangles and place in a medium-sized pot and cover with cold water. Place on the stove and bring to the boil, then drain. Repeat this process three times.

Once you have blanched the grapefruit wedges three times, weigh the drained pieces and place in a medium pot with the same amount of sugar.

Over medium heat, cook the grapefruit until the sugar dissolves. Then on low heat, simmer until all the moisture has evaporated and the grapefruit segments are glossy (this may take up to 1 hour). Turn occasionally to avoid any caramelisation or sticking.

Carefully scoop the glossy wedges from the pot using a fork, tap off any excess and place onto a rack to cool and set. Once set, cut 6 of the triangles into thin pieces, ready for assembling. Reserve the remaining wedges for garnish.

Place one layer of cake on a plate, brushed side up. Using a piping bag spread the lemon curd over the surface, then sprinkle with chopped grapefruit (make sure you leave some wedges for the garnish).

Top with the other layer of cake, brushed surface down.

Then spread the buttercream over the top and garnish with pieces of crystallised grapefruit.

For this elegant recipe, use seasonal leaves and vegetables. For Maggie, spring is the perfect time to take advantage of asparagus and green beans. In winter, she opts for seasonal winter leaves and Australian dried figs, making use of our South Australian delicious. Harvey Norman Produce Awards State Winners' produce from Ngeringa Produce, Singing Magpie Produce and Nomad Farms.

Cider-poached chicken salad with pine nut mayonnaise

apple cider

tsp black peppercorns

bay leaves, crushed

thyme

chicken breast

baby gem lettuce, leaves

head witlof (Belgian endive), leaves

(about 2 bunches) asparagus, trimmed, blanched, refreshed

green beans, trimmed, blanched, refreshed

mint leaves

(80 grams) pine nuts, toasted, plus extra to serve

(125 milliliters) extra virgin olive oil

tbs verjuice

sorrel leaves (substitute flat-leaf parsley)

(125 milliliters) grapeseed oil

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Avocado on toast gets a Maggie Beer makeover.

Broad bean and avocado bruschetta with pecorino

milliliters extra virgin olive oil,

sourdough bread

coriander seeds

podded broad beans, blanched, refreshed, peeled

garlic clove, crushed

avocados, roughly chopped

Mint leaves, baby mint & finely grated pecorino, to serve

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The classic pavlova is the quintessential representation of an Australian summer. It's light, sweet and topped with seasonal fruit. But as Maggie Beer proves, this Aussie classic is also a delight when it's served with dried apricots and apricot curd.

Maggie Beer's dried apricot pavlova with apricot curd

Australian dried apricots

verjuice

honey

rosemary

thickened cream

creme fraiche

almond

eggwhites

40.00 ml each cornflour verjuice

cold unsalted butter, chopped

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Queen of the Barossa, Maggie Beer creates an all round delicious cake, filled with fresh, juicy raspberries that’s perfect for any relaxing weekend baking.

Fresh raspberry cake with sangiovese verjuice syrup

(200 grams) plain flour

1⁄2 tsp baking powder

tsp bicarbonate of soda

vanilla extract

1⁄4 cup (60 milliliters) buttermilk

(135 grams) raspberries,

Icing sugar, to serve

Whipped cream, to serve

(250 milliliters) Sangiovese Verjuice

(55 grams) caster sugar

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Maggie Beer’s chargrilled milk-fed lamb from the Barossa Valley is to die for. Serve with roasted vegetables for a spin on the classic sunday roast.

Maggie Beer's chargrilled Barossa milk-fed lamb

rosemary leaves

thyme leaves

garlic

extra virgin olive oil

2kg milk-fed lamb leg, boned, butterflied (ask your butcher to do this)

Green salad, to serve

(80 milliliters) extra virgin olive oil

(60 milliliters) verjuice (see notes)

(40 grams) pitted kalamata olives

Maggie Beer's passionfruit cream is perfect for a long Sunday lunch, or even Christmas dessert.

Passionfruit cream

milk

(75 grams) caster sugar

eggs (at room temperature), separated

passionfruit

tsp gelatine powder

Pulp of 4 passionfruit

Maggie Beer's leek and eggplant tarte tatin is simple yet impressive. You might want to make two...

Leek and eggplant tarte tatin

(250 milliliters) verjuice

tbs vino cotto

leeks (pale part only), sliced into 3cm rounds

eggplant,

sour cream shortcrust pastry, puff pastry

mint,

thyme and marjoram

soft goat’s cheese, crumbled

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Top 13 maggie beer recipes from across the web

The most viewed maggie beer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Colin Fassnidge's beef Wellington (...

Beef satay with peanut sauce

Grilled squid with parsley and cape...

Marinated lamb

Pashka (Russian Easter dessert)

Maggie Beer's 'symphony of citrus' ...

Cider-poached chicken salad with pi...

Broad bean and avocado bruschetta w...

Maggie Beer's dried apricot pavlova...

Fresh raspberry cake with sangioves...

Maggie Beer's chargrilled Barossa m...

Passionfruit cream

Leek and eggplant tarte tatin

Top 13 maggie beer recipes from across the web

The most viewed maggie beer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Colin Fassnidge's beef Wellington (...

Beef satay with peanut sauce

Grilled squid with parsley and cape...

Marinated lamb

Pashka (Russian Easter dessert)

Maggie Beer's 'symphony of citrus' ...

Cider-poached chicken salad with pi...

Broad bean and avocado bruschetta w...

Maggie Beer's dried apricot pavlova...

Fresh raspberry cake with sangioves...

Maggie Beer's chargrilled Barossa m...

Passionfruit cream

Leek and eggplant tarte tatin

The most viewed maggie beer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine