Maggie Beer's Spring Harvest Recipes by Maggie Beer

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Notes about Recipes in this book

  • Braised lamb leg with roasted root vegetables

    • Eurydice on June 08, 2012

      The lamb was beautifully tender cooked this way but next time I'll just add a slice or two of lemon peel instead of preserved lemon as it was a bit overwhelming.

  • Marinated butterflied lamb leg

    • debkellie on January 24, 2016

      I'm not sure what the post cooking marinade added.. I rested the meat in the post-cooking marinade for around 40 minutes.. it seems a waste of product. Next time I'll use the resting marinade as an addition to the pre-cooking main marinade.

  • Buttermilk panna cotta with cumquat sauce

    • pfgarden on August 31, 2011

      This recipe is absolutely fabulous. I made several jars of the cumquat syrup (which will keep indefinitely) so now I only have to make the panna cotta and I have a lovely sweet for guests.

  • Best roast potatoes with preserved lemon and rosemary

    • KIGirl on September 04, 2014

      The subtle flavour of the preserved lemons (homemade of course!) through the potatoes was amazing, as was the remains of the roasted preserved lemons themselves, dark chewy and sweet

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  • ISBN 10 1921384239
  • ISBN 13 9781921384233
  • Published Aug 26 2015
  • Format Paperback
  • Page Count 176
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Lantern

Publishers Text

Maggie Beer's Spring Harvest Recipes brings together all of Maggie Beer's signature recipes from her spring chapter of Maggie's Harvest, including detailed descriptions of seasonal ingredients and inspiring accounts of memorable meals with family and friends.

The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available in the Barossa Valley South Australia, and treating it simply, allowing the natural flavours to speak for themselves. Describing herself as a 'country cook', Maggie cooks from the heart and is passionate about instilling in others this same confidence – to use recipes as a starting point, and be guided by instinct and personal taste.

This book from one of Australia's best-loved cooks is essential for anyone with an appreciation of the pleasures of sourcing, cooking and sharing seasonal food.

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