A Rathdowne book
1 total work
This text contains a collection of ideas for producing simple food with hearty flavours. The stories and recipes reflect Maggie Beer's Barossa Valley cuisine - true provincial-style food that embraces fresh, local produce and the sun in a simple country manner. The chapters chronicle the fresh products of each season and provide recipes and tips for producing food such as roasted pheasant, lamb shoulder pot roasted with garlic, mustard fruits and rabbit risotto.