Maggie Beer is a champion of the regional approach to cooking and this book is a collection of ideas for producing simple food with hearty flavours.
Here are stories and recipes that reflect Maggie Beer's very special generous Barossa Valley cuisine - true provincial-style food that embraces fresh, local produce and the sun in a simple country manner.
The chapters chronicle the fresh products of each season and provide foolproof recipes and tips for producing honest, flavoursome food such as melt-in-the-mouth roasted pheasant, lamb shoulder pot roasted with garlic, mustard fruits, rabbit risotto and the quince and quandong recipes for which Maggie Beer is renowned.
