Maggie Beer, Australian culinary icon, cook, TV personality and author comes to Brisbane, hosting this special event in support of the Premier’s Disaster Relief Appeal. Over the duration of the four course meal, prepared by Mantle and Cook and inspired by Maggie’s love of fresh, local, seasonal produce, ABC’s Rebecca Levingstone will discuss with Maggie her take on happiness and how good food is integral to enjoying life. All profits from this event will be donated to the Premier’s Disaster Relief Appeal, assisting Queenslanders affected by the recent floods and Cyclone Yasi.
Maggie Beer
After settling with her husband, Colin, in the Barossa Valley in 1973, Maggie Beer began to breed pheasants and grow grapes. The establishment of the Pheasant Farm was the start of a career that now spans farming, food production, exporting, food writing and television presenting.
Throughout her career Maggie has published seven books and been honoured with a host of awards including the Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year for the Pheasant Farm Restaurant in 1991, the Telstra Business Woman of the Year in 1997 and Senior Australian of the Year in 2010.
Currently screening on the ABC, Maggie’s show The Cook and The Chef sees Maggie introducing Executive Chef Simon Bryant to her home region and the people who supply her with the produce she has used to craft her culinary reputation for fresh, seasonal produce.
We thank Maggie for her generous support of flood affected Queenslanders. To make your own donation, head to the Premier’s Disaster Relief Fund.
Menu prepare by Mantle and Cook
AMUSE on arrival
AUTUMN POTATO AND WHITE ANCHOVY SOUP with truffle oil and baby cress
BREAD
WARM GOURMET MANTLE AND COOK ARTISAN ROLLS with pomegranate scented butter
ENTREE
“SPRINGS” TASMANIAN COLD SMOKED SALMON OCEAN TROUT CARPACCIO with Galliano orange, Maggie beer verjuice and micro herb salad
OR
DOUBLE BAKED HEIDI FARM GRUYERE CHEESE SOUFFLE with new season baby fennel and cumin jam, teardrop tomato and balsamic reduction
MAIN
PRESERVED LEMON CORN FED CHICKEN SUPREME with caramelized balsamic fig, maleny goats chevre custard, baby carrot and broccolini
OR
MANTLE FARM PORCINI PEPPER CRUSTED EYE FILLET on cannellini bean whip, roast field mushroom and Lockyer valley baby spinach with pancetta crisp and confit tomato
DESSERT
RHUBARB AND ROASTED EUMUNDI STRAWBERRY CHEESECAKE with macadamia nut gravel, mascarpone cream, mint snow and toffee shards
OR
PEACH AND SAFFRON POACHED PEAR in dark chocolate and Almond dream with ganache and witches chase double cream
Drinks will be provided from your choice of:
Rosemount red
Rosemount white
Killawarra Sparkling
Non-alcholic beverages
