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.
These days, her career spans farming, food production, as well as television presenting and food writing.
Maggie’s appearance on the hit ABC program The Cook and The Chef cemented her place as one of Australia’s best known food personalities.
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.
Last year Maggie received an honorary Doctor of Business from Macquarie University.
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.
A good food life for all, and all that encompasses, is what drives Maggie.
As part of this philosophy, Maggie is proud to be the South Australian Ambassador for the Stephanie Alexander Kitchen Garden Foundation.
Maggie’s hope for every Australian to have a good food life leads her to work on many levels, with the hope of encouraging everyone (young, old and in between) to enjoy quality, seasonal cooking every day.