Maggie Beer operated the Barossa Valley's famous Pheasant Farm restaurant with her husband, Colin, for nearly fifteen years. Since closing the restaurant in 1993, she has established an export kitchen in Tanunda to develop and make products for domestic and international markets. These include the popular Pheasant Farm pate and quince paste, the indispensable ingredient verjuice, delicious traditional desserts and an ever-increasing range of regional specialities. Visitors to the Barossa can sample these wares and other local produce at Maggie's thriving Farm Shop near Nuriootpa. She writes for the ABC's magazine delicious and is the author of three successful cookbooks, Maggie's Farm, Maggie's Orchard and Maggie's Table, and co-author of Stephanie Alexander & Maggie Beer's Tuscan Cookbook.
