A word from Maggie Beer
More than anything I want to give people the confidence to have a go, to look for quality produce, to cook together, and to share the table with family and friends. I do believe, with every fibre of my being, that such simple and time-honoured rituals can change lives.
Today's blog is a somewhat uninspired quickie of the 'A Word From' variety. And the subject is Maggie Beer. Who, I confess irritates me. I'm not really sure why. She says all the kind of things I would say if I had the words. She has made a huge something of her life after an apparently difficult beginning and a complete lack of formal training in her trade. She is a national icon, much admired by the Australian cooking world. She has a Foundation which is designed to improve the lot of the aged in nursing homes:
"with help from so many committed people we can bring about life-altering change to the well-being of the elderly by having access to food full of flavour and nutrients. It should be everyone’s right to have good food and I believe that no one group of people need it more. My hope is that every meal can give comfort and pleasure, always something to look forward to."
Her latest book is about healthy food. And moreover, her recipes, like all my favourite cooks are simple, yet with a small twist, an unexpected ingredient or process that makes them special and different.
I only have one of her recipe books but it's a massive tome - Maggie's Harvest which is organised around the seasons and the ingredients that each season brings. And it is also the most beautifully produced and designed book, with a cover that is almost embroidery. It is gorgeous, and in her canny business way it has now been reissued as four separate volumes. One for each season.
I thought she was a canny businesswoman above all else. Her high end products are everywhere with her distinctive logo and premium packaging. Nothing ordinary, always a little twist or a special ingredient. Available at a supermarket near you.
"Each of our products stems from a desire to make the most of every bit of our own harvest, in its way honouring the bird, tree or vine by wasting nothing."
Single-handedly she revived verjuice as an ingredient, and quince paste too. And she continues to search for the next big thing I'm sure. But apparently the business is actually losing money. She sold 48% of it to a small company I think back in 2016, but since then it has been losing money. Mind you she would have made money from the sale. Still it's interesting. I wonder how much input she still has - after all she has still has the controlling interest. And she must get extra income from all of her other ventures and public appearances.
In fact the more I think about it the more she is similar in many ways to Delia Smith, though I suspect that Delia is a cannier business lady and she is more self-deprecating about it too. Or has a more appealing personality. To me anyway.
But yes I do think her recipes are really, really good and I suppose that's what matters. When she was on the hugely popular The Cook and the Chef program, I was often tempted by what she cooked. I remember in particular a very delicious looking tofu recipe - and I am not usually at all tempted by tofu! Not that I tried it.
Anyway - she needs to be mentioned. She is such a major part of the revival of interest in food and cooking in Australia, and self-taught too.
"Moving to the Barossa Valley marked the start of a very personal food journey for me. All my life I'd been interested in food, yet being here has introduced me to the rhythm of the seasons. Having at my fingertips such a rich diversity of produce from this Mediterranean climate has led me to become a simple country cook, doing little more than relating to the ingredients I have at hand."
Her website will tell you more. That's beautiful too.
