Maggie Beer is one of Australia's best-known cooks. In addition to co-hostingThe Cook and The Chefand making regular appearance onMasterchef Australia, Maggie devotes her time to the Farmshop in the Barossa Valley, where it all began, and to her Export Kitchen there, which produces her famous range of pates, fruits pastes, jams, sauces and verjuice, and develops her range of super-indulgent ice creams. Maggie is the author of eight successful cookbooks, Maggie Beer (Lantern Cookery Classics), Maggie's Verjuice Cookbook, Maggie's Kitchen, Maggie's Harvest, Maggie's Table, Cooking with Verjuice, Maggie's OrchardandMaggie's Farm, and co-author of the bestsellingStephanie Alexander and Maggie Beer's Tuscan Cookbook. maggiebeer.com.au