Maggie Beer’s career spans farming, food production, as well as television presenting and food writing. Her appearance on the hit ABC TV programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets.
In 1973, Maggie Beer and husband Colin settled in the Barossa Valley, with the intention of breeding game birds and growing grapes. The establishment of their farm led to the now legendary Pheasant Farm Restaurant. The restaurant became highly acclaimed and was, in 1991, awarded the Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year award.
With the closure of the restaurant in 1993, Maggie was free to pursue new directions, and in 1996 the Export Kitchen in Tanunda was opened.
Of all the accolades given to Maggie, being chosen as Senior Australian of the Year in 2010, and then South Australian of the Year 2011, have been two enormous highlights of a truly busy life. In addition to these achievements, Maggie was thrilled to be appointed a Member of the Order of Australia (AM) for her service to tourism and hospitality on Australia Day in 2012.
Her appearances on television have been numerous, with the most notable being her involvement with Channel 10‘s Masterchef, setting new ratings records for the episodes she featured in. The Lifestyle Channel have also shone the spotlight on Maggie, with a Christmas Special devoted to seasonal menus and celebration.