Maggie Beer’s Summer Harvest Recipes
Penguin Random House
This collection brings together Maggie Beer’s signature recipes from the summer chapter of her cookbook Maggie’s Harvest, including detailed descriptions of seasonal ingredients and inspiring accounts of memorable meals. The recipes highlight Maggie’s philosophy of using the freshest and best seasonal produce available, and treating it simply, allowing the natural flavours to speak for themselves. Describing herself as a “country cook,” Maggie cooks from the heart and is passionate about instilling in others this same confidence—to use recipes as a starting point, and be guided by instinct and personal taste. This book from one of Australia’s best-loved cooks is essential for anyone with an appreciation of the pleasures of seasonal food. Includes metric measures.
What perfect timing – our summer crops have been planted and the first of the season’s zucchinis has been picked and the fruit trees are netted, I just can’t wait to start making some of Maggie Beer’s summer produce recipes.
When reading this book it feel like you are working alongside Maggie in her Barossa kitchen, chatting as you work. Maggie’s farm and orchard are in the Barossa Valley South Australia, we love the Barossa Valley – such exciting and fresh produce! “Maggie cooks from the heart and is passionate about instilling in others this same confidence – to use recipes as a starting point, and be guided by instinct and personal taste” the only way to cook!
I cannot wait to start making Maggie’s Apricot jam (you cannot beat homemade apricot jam) and bottling Maggie’s tomato sauce – pasta sauce in a jar; passionfruit butter is another favourite, chicken breasts stuffed with apricots and green peppercorns – yum and sweet roasted red capsicum pate, and we must make cocktail zucchini fritters (there is always a need for another recipe to make use of zucchinis in our house), always! Enjoy your summer cooking with Maggie Beer’s Summer Harvest.