Maggie and her husband Colin established the Barossa Pheasant Farm Restaurant in 1978. The restaurant became famous for serving pheasant (which was raised locally) as well as a high quality pate- known as Pheasant Farm Pate. Maggie and Colin operated the restaurant until 1993. Currently, Maggie operates a business in the Barossa which produces a range of specialty gourmet foods, including Pheasant Farm Pate, quince paste, verjuice and a range of ice creams. She can be currently seen cohosting the ABC television cooking program The Cook and the Chef.
Congratulations Maggie. In January 2010 Maggie Beer became Senior Australian of the Year Australian culinary icon with a passion and enthusiasm for food that brings joy to many Aust. Maggie’s focus is on using seasonal ingredients and educating people to make informed food choices. We all wish Maggie and Colin all the best and hope we can spread the good word on this side of the world.