Maggie Beer's Profile

Maggie Beer and husband Colin settled in the Barossa Valley in 1973, with the aim of breeding game birds and growing grapes. This dream led to the now legendary Pheasant Farm Restaurant, which became highly awarded, including the Remy Martin Cognac - Australian Gourmet Traveller Restaurant of the Year award in 1991.

With the closure of the restaurant in 1993, Maggie opened the Export Kitchen in Tanunda. Now her career includes farming, food production along with television presenting and food writing. Maggie’s appearance on The Cook & The Chef cemented her place as one of Australia's most well known food personalities, and her line of products one of the most highly esteemed for Australian gourmets.

Two enormous highlights were being chosen as Senior Australian of the Year in 2010, and then South Australian of the Year 2011. Maggie was also thrilled to be appointed a Member of the Order of Australia (AM) for her service to tourism and hospitality on Australia Day in 2012. On September 2013, Maggie was absolutely thrilled to receive a Doctor of Business honoris causa from Macquarie University, presented by Vice Chancellor Professor Bruce Dowton in a graduation ceremony for the Faculty of Human Sciences and Faculty of Business and Economics.

Her numerous appearances on television include Channel 10‘s Masterchef, setting new ratings records for the episodes she featured in. The Lifestyle Channel featured Maggie with a Christmas Special devoted to seasonal menus and celebration.

Maggie is driven by a good food life for all, and all that it encompasses. As part of this philosophy, she is proud to be the South Australian Ambassador for the Stephanie Alexander Kitchen Garden Foundation, whose inspirational programme can truly change lives.

Maggie's hope for every Australian to have a good food life, with the hope of encouraging everyone (young, old and in between!) to enjoy quality, seasonal cooking every day.