Enjoy the fruits of Autumn Harvest with Maggie Beer »

Bringing together the best recipes of autumn

By Laura McKinnon
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Asparagus Direct grow the very best asparagus along with other gourmet vegetables

Asparagus Direct grow the very best asparagus along with other gourmet vegetables [©Mornington Peninsula Gourmet]

Quinces from the Tamar Valley, ingredients for award-winning jellies
Olives from the Bendigo area in Victoria
Maggie Beer's Autumn Harvest Recipes

 

Maggie Beer’s Autumn Harvest Recipes  brings together over 90 of Maggie’s signature autumn recipes, detailed descriptions of her favourite ingredients and inspiring accounts of memorable meals with family and friends.

From the media release…

‘My philosophy is simple – to cook from the heart, and to live in harmony with the seasons. Overflowing with memories, musings and recipes, this book is a personal collection of my most treasured food experiences.’

Maggie Beer is a seasoned cookbook author and Autumn Harvest is certainly a reflection of that. It intertwines personal stories and reflections with tips on cooking with ingredients, which end with a selection of recipes involving the specified ingredient.

If you are a Maggie Beer fan than this is an absolutely essential procurement. For others, it is worth investigating to see if it suits your style.

The recipes in Autumn Harvest are divided according to their key ingredient. Types of ingredients include olives, mushrooms, pumpkin, rhubarb, fennel and beef amongst many others. (Many of these are available throughout the year of course, so don't be put off by the title, this is a book that can be used year round). 

Each hero ingredient is associated with Maggie Beer’s memories and recollections, providing stories that also include hints and the best way to make use of the food. The mushroom section, for example, gives advice on foraging for mushrooms and includes details on what and what not to gather (please be incredibly careful in identification of mushrooms when foraging!).

When I first picked up this book I knew I would want to cook everything in it. It arrived just as all the produce described was coming into season and readily available.  Inspired by the glut of rhubarb in our garden the first recipe we tried was the Rice Pudding with Poached Rhubarb and Orange.

Reading first through Maggie’s reflection on rhubarb I learnt first about how to prepare it. While I knew the leaves were poisonous I didn’t know why or which parts of the stalks were best to eat.

The recipe was easy to follow and although it took nearly 2 hours baking time, it was well worth the wait. Sitting eating it while the wind was rustling through the tress outside I was reminded of what it was like to sit in my grandmother’s kitchen as a child eating her rice pudding.

Other recipes you will find include Asparagus and Taleggio Omelette, Santin Family Preserved Artichokes, Raw Beetroot Salad with Orange Rind and Savoury Goat's Cheese Tart. All these recipes are truly seasonal and you can easily imagine yourself sitting and enjoying them as the autumn leaves fall, or at other times of the year when the produce is available. 
 

Maggie Beer's Autumn Harvest Recipes is published by Penguin Books (Imprint Lantern, NSW, 2015; PB, 197 pages) and retails in Australia for A$29.99. It is available at good bookstores and can also be found to purchase online via booko.com.au »

Read the press release for Maggie Beer's Autumn Harvest »

Read our our review of Maggie Beer's Spring Harvest here »

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  • Barossa (including Eden Valley) (SA)

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August 22nd, 2017
 
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