Grow old de­li­ciously!

MAG­GIE BEER’S lat­est recipes pro­mote a long life, lived well

Woman’s Day (Australia) - - Food To Love - Ex­clu­sive edited ex­tract from Mag­gie’s Recipe For Life by Mag­gie Beer with Pro­fes­sor Ralph Martins (Si­mon & Schus­ter Aus­tralia, $39.99)


ag­gie Beer is a much-love­doved Aussie cook, au­thor and TV judge on The Great Aus­tralian

Bake Off. Her lat­est cook­book of­fers nour­ish­ing, flavour­some food to help avoid Alzheimer’s and other life­style dis­eases. Come with us into her kitchen...

Who in­spired your love of cook­ing?

My fa­ther – he al­ways had a strong love of food and was ob­ses­sive about fresh­ness and qual­ity. As a child I learnt so much with­out re­al­is­ing it!

De­scribe your home kitchen for us…

Warm, cosy and full of the things I love.

What would we find in your fridge?

But­ter and Parmi­giano-reg­giano.

What are your pantry essen­tials?

Ver­juice, ex­tra-vir­gin olive oil, good-qual­ity dried pasta of whole wheat or squid ink, lentils, chick­peas, bar­ley, tinned toma­toes for win­ter, tins of an­chovies and sar­dines.

What are your favourite ap­pli­ances?

My Miele Steam Oven and my Vi­ta­mix blender for my morn­ing smoothie.

How im­por­tant is healthy eat­ing to you?

It’s a way of life! It’s about mak­ing the most of sea­sonal pro­duce, cook­ing ev­ery­thing from scratch – and of course I’m not scared of an in­dul­gence ei­ther!

What do you love cook­ing at home?

I love do­ing a beau­ti­ful roast chook (it has to be a well brought-up chook like my daugh­ter Saskia’s), cooked with gar­lic, rose­mary and ver­juice – it’s truly com­fort food.

What do you whip up if time is tight?

A frit­tata with eggs from our own chooks, pump­kin from the gar­den, some goat’s curd and fresh herbs.

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