Maggie Beer at La Fromagerie

• Wednesday 13th May 2009
• Moxon St W1
• 7.00pm
• £75.00pp incl wines

We are delighted to be joined for a very special tasting supper by one of Australia's Culinary Icons Maggie Beer as we celebrate her new book 'Maggie's Kitchen'
About Maggie Beer: Maggie owned and ran the Barossa Valley's famous Pheasant Farm Restaurant with her husband for fifteen years. Since closing the restaurant in 1993, she has established an export kitchen in the heart of the Barossa Valley to develop and make products for domestic and international markets. These include her famous pate, verjuice and quince paste as well as her new, hugely successful ice cream range. Maggie is the author of four successful cookbooks, Maggie's Farm, Maggie's Orchard, Cooking with Verjuice and Maggie's Table, and co-author of the bestselling Stephanie Alexander & Maggie Beer's Tuscan Cookbook. She is also a longstanding contributor of food columns to newspapers and magazines, and is co-host of The Cook and The Chef on Australia's ABC TV network.  Visit Maggie's website - http://www.maggiebeer.com.au
Published by Penguin, £25.00 Maggie will be delighted to sign copies on the night

About the book: 'This book is all about sharing the things I believe you need to know to enjoy a good food life, from having the right equipment and choosing the finest ingredients to the cooking tips that are indispensable to achieving the best results.

For this delicious supper guests will enjoy a spring menu of recipes from Maggie's book. The evening will begin with a selection of canapés from oysters shooters made with Maggie's famous verjuice to mini pikelets with smoked trout & crème fraiche.
Before supper, guests will be treated to a cooking demonstration whilst Maggie talks about her new book. Guests will then enjoy a delicate spring 'risotto' of barley with spring asparagus and home made goat curd followed by Quince glazed quail, made with Maggie's quince paste, with Carrots in verjuice and braised waxy potatoes.
Maggie makes a superb selection of fruit pastes, so for the cheese course we will match them with a selection of seasonal cheese. For dessert guests will indulge in Meyer lemon posset or baked vanilla custard with coffee jelly.
Supper will end with Le Piantagioni Coffee & Milly la Foret herb tea.