Maggie Beer

Maggie Beer's career has encompassed farming, food production, exporting, food writing and television presenting. She has received many awards over the years from when, in 1991, her Pheasant Farm Restaurant won the Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year.

Maggie Beer has also written seven books in total. Her fifth book, Maggie's Table, won the Best Regional Cook Book in English in 2001, and then against all other languages, replicated its success in the Gourmand World Cook Book Awards in Perigord, France. In 2003 Maggie's Table was also awarded the Australian Food Media Award for Best Hardcover Recipe Book. The sixth addition to her literary collection is Maggie's Harvest, a veritable tome of Maggie's cooking expertise. Her most recent addition is Maggie's Kitchen, a collection of favourite recipes as well as the everyday basics Maggie believes form the foundations of a good food life.

It was a natural extension, with her passion for food and food writing, that Maggie should find herself in front of the camera in her own television series.

The award-winning ABC TV program, The Cook and the Chef, showed Maggie introducing Executive Chef Simon Bryant to her home region and the people who supply her with the produce she has used to create her culinary reputation.

Maggie is a great supporter of fine Tasmanian produce and is looking forward to sculpting it into various gastronomic delights during Savour Tasmania 2010.