Her name is Maggie Beer and she’s a culinary-icon in

This is what we’ve been hearing from everyone that found out
that we were embarking on a culinary food journey in Australia.

Maggie who?

Maggie, a lady who makes beer?

Maggie, a farm lady who has a food shop in Australia?

We really had no idea who Maggiw was. All we heard was that
she was an incredible woman, cookbook author and cook who made an remarkable
impact on the food culture of Australia. Maggie also, single-handedly, made
popular in Australia the use of virjuice, an acidic cooking condiment made from
un-fermented grapes.  And she’s the first
to commercially produce it, which is a mighty feat in itself.

She was on the top of our itinerary during our visit to the
Barossa Valley and her farm shop was all that we could think about.

Maggie’s story is rather fascinating and her food journey to
where she is today is worth the read. She basically started with cooking
pheasants from a farm that she and her husband owned. And the rest is history.

Visiting her famous farm shop in Barossa Valley was like
walking onto someone’s cute home. Even the kitchen at the shop where she
teaches and films from is modeled after her home kitchen. In there, you’ll find
plenty of fans gobbling up her delicious food specialties, including her famous
quince jams, pates and ice cream.

We tasted the passion fruit ice cream and it was one of the
most wonderful ice creams we ever had. Creamy, sweet and perfumed with luscious
passion fruit, it’s hard not to have two servings because after all, we don’t
get passion fruit that easily in America.

It was so inspiring to see how Maggie’s passion for food, love and sharing transcended to her successful career. But most importantly, it was wonderful to see how she connected a world of food and created a community of like-minded people who all want to cook, eat and share a meal together with those you love.

- Todd and Diane

Maggie’s very popular and delicious pate and quince paste

fresh flowers everywhere grace her farm shop