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Featured Recipes

Anzac Biscuits

Preheat the oven to 160°C. Mix the flour, rolled oats, coconut, brown sugar, and lemon zest in a medium bowl. In a small saucepan, melt butter with golden syrup and Verjuice. Once the butter has melted bring the mixture to a simmer before adding the bicarb soda. Stir to completely dissolve. Add the hot butter and sugar mix to the dry ingredients and fold through. Roll mixture into even-sized balls and place onto a lined baking tray, leaving 2-3cm between each biscuit. Using your fingers, squash to flatten slightly. Place into the preheated oven and bake for 18-20 minutes, or until golden brown. Remove from the oven, allow to cool slightly, then transfer to a wire rack to cool completely. Discover the range of Maggie Beer’s [pantry staples](https://shop.maggiebeer.com.au/category/pantry-and-cooking-essentials/) and cooking essentials to stock your kitchen with the finest ingredients.

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King Prawn Pappardelle with Tomato and Chilli Sugo

Place a large pot of water over a high heat, bring to the boil and add 1 teaspoon of salt. Place the Pappardelle into the boiling water and stir to avoid the pasta sticking together or to the bottom of the pot. Cook for 8 to 10 minutes until al dente or follow makers cooking instructions. Remove pasta from the heat, strain off the water and drizzle over 1 tablespoon of olive oil.  Stir oil through the pasta then cover with a lid to keep warm. Set aside. Meanwhile, place a large non-stick high sided fry pan over a medium high heat and pour in the remaining olive oil. Once hot, place in the prawns and fry for 2 to 3 minutes, then deglaze the pan with Verjuice. Allow Verjuice to reduce by approximately half (this will not take very long) then take the prawns out and set aside. Add the Tomato & Chilli Sugo to the pan with the reserved Verjuice and bring mixture to a simmer to heat the sauce through. Return the prawns to the pan along with the parsley and salt and pepper, and stir to combine. To serve, toss the pasta through the sauce and place onto platter. Grate over the salted ricotta (optional) and drizzle with Extra Virgin Olive Oil. Alternatively, serve into 4 separate bowls and dress individually.

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Easy Seafood Stew

Place the Sugo, Chicken Stock, saffron and oregano in a large saucepan and bring to a gentle simmer. Clean the squid tubes and tentacles. Place a large fry pan over a medium to high heat and add 1 tablespoon of Extra Virgin Olive Oil. Quickly seal the fish fillets and squid in the pan for 10 to 20 seconds on each side. Remove the fish fillets and squid, place in the pan with the Sugo and gently simmer for 3 to 4 minutes or until just cooked. Add the finely sliced fennel to the pot. Season with Vino Cotto and enrich with a tablespoon of Extra Virgin Olive Oil. Preheat oven to 140C. To make the sour dough croutons, tear half a loaf of sour dough into small 4 centimetre chunks then toss with 2 tablespoons of Extra Virgin Olive Oil and season with a little sea salt and freshly cracked pepper. Toast in the preheated oven for 15 minutes or until dried and just beginning to colour.

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Almond Macaroons

Preheat the oven to 180C. Dry roast the almonds on a baking tray for 6-8 minutes, but don’t let the skins blister. Reduce the oven temperature to 170C. Once cooled, grind the almonds using a mortar and pestle or food processor until you have almond meal, adding a drop or two of rosewater at the end of processing. Beat the egg whites with the lemon juice in a large bowl until soft peaks form, then add the icing sugar tablespoon by tablespoon, beating all the time, until the meringue is stiff. Fold in the ground almonds, then drop teaspoons of the mixture 5 centimetres apart onto a baking tray lined with baking paper. Bake for 35 minutes or until lightly coloured, then turn off the oven and allow the macaroons to cool for 20 minutes before removing them to a wire rack. Store the cooled macaroons in an airtight container, where they will keep for a few days.

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Frequently Asked Questions

Can I order a custom hamper? +

Yes. You also need to have created an Upstreet account using the same email and phone number that you used when signing up to the Maggie Beer Food Club. Please see the FAQ “How do I redeem my share rewards” for an explanation of how to sign up to Upstreet.

Next question here +

Yes. You also need to have created an Upstreet account using the same email and phone number that you used when signing up to the Maggie Beer Food Club. Please see the FAQ “How do I redeem my share rewards” for an explanation of how to sign up to Upstreet.