She is one of Australia’s most respected culinary icons, Maggie beer has produced 6 cookbooks and has her television show ‘The cook and the chef’ which finished airing late last year. She describes the show as a big part of her life and felt bittersweet to wrap the show up. Her style of cooking is described as regional and it respects the region’s produce and the tradition of Barossa Valley. Maggie has her own brand of products which range from pastes, jams, pates, preserves, stocks, sauces through to Icecreams and soups.
I have three favourite products that i would like to introduce and a simple recipe that goes with it, one of which is Maggie’s recipe.
This is a favourite from Maggie’s childhood. Her mother always burnt fig jam, not by design but because she always seemed to be distracted at the crucial moment! It was quite an exercise to replicate that very particular flavor in commercial quantities, but we’ve done it and the result is the thickest, fruitiest jam you can buy. We simple reduce the figs with no water at all, then add sugar and cook the lot until ‘burnt’ to perfection before sharpening the jam with a little lemon juice.
Multigrain toast with Maggie’s burnt fig jam, fresh figs and honey. Keep Reading