Friday, November 11th at 12:00 pm (noon), Glam

Tickets: 295 RMB, includes lunch and a drink

Join us at Glam for a lunch and discussion with beloved Australian cookbook author and food producer, Maggie Beer. Her career spans farming, food production, as well astelevision presenting and food writing. Maggie's appearance on the hit ABC programmeThe Cook & The Chef cemented her place as one of Australia's most well known food personalities, and her line of products is a much loved range for Australian gourmets.

About the Speaker

In 1973, Maggie Beer and husband Colin settled in the Barossa Valley, with the intention of breeding game birds. The establishment of their farm and vineyard led to the legendary Pheasant Farm Restaurant, long gone but part of the food history of South Australia as the restaurant became highly acclaimed and was, in 1991, awarded the Remy Martin Cognac - Australian Gourmet Traveller Restaurant of the Year award. With the closure of the restaurant in 1993, Maggie was free to pursue new directions, and in 1996 the Production Kitchen in Tanunda was opened. These days, her career spans farming, food production, as well as television presenting and food writing. Maggie's appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia's most well known food personalities, and her line of products is a much loved range for Australian gourmets.

Adding an extra string to her bow, in 2014 Maggie established her own foundation; Maggie Beer Foundation, to provide the pleasure of a good food life for all, regardless of age or health restrictions. The nutritional welfare of those in aged care facilities has been an ongoing concern of Maggie’s for a long time and she is so happy to finally have found the time and people to support her passion. In fellowship with her board of industry leaders, professors and health advisors, Maggie has made it her personal mission to link the latest research of nutrition’s impact on brain health and general wellbeing, with her innate knowledge of what good food can do for everyone’s state of mind; a truly nourishing mix, so much greater than the sum of its parts.

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