Since opening a small pheasant farm and restaurant with her husband back in the 70s, Maggie Beer has become the master of making the most out of every opportunity.
She’s no stranger to creating new and hugely popular new food products from excess harvest, and shares how to look for inspiration in something that can, at first, appear to be a problem.
Maggie has been helping us up our game in the kitchen for years. She says the best way to drastically improve your cooking is to master the basics. So I couldn’t miss an opportunity to ask for help in perfecting the perfect home roasted chicken.
Maggie also shares how she’s grown her businesses over the years, and what was the biggest game-changer.
Connect with Maggie through her website or join Maggie’s Food Club to receive her monthly newsletter.
CREDITS
Produced by Inventium
Host: Amantha Imber
Production support from Deadset Studios
Episode producer: Jenna Koda
Sound engineer: Martin Imber
