Famous Local Foodies
The Barossa is proud of its 'famous foodies' - people like Maggie Beer and Mark McNamara, earning acclaim from all over the world.
Maggie Beer
Maggie Beer has earned a well-deserved reputation for her work in the food industry in the Barossa and throughout South Australia. Working as a regional cook, restaurateur, writer and commercial food producer, Maggie has had plenty of experience in the industry. With a passion for fabulous flavours and local produce, Maggie runs Maggie Beer's Farm Shop in Nurioopta, just outside Tanunda. Her enticing selection of fine foods, and produce includes Pheasant Farm pate, quince paste, olive oil and verjuice are all available.
In 1978, Colin Beer was awarded a Churchill Fellowship to study game bird breeding in Europe and America. This was the impetus for the establishment of the Pheasant Farm Restaurant. Maggie and Colin first opened the Farm Shop to sell direct to the public. This became the Pheasant Farm Restaurant which was a showcase for Colin's game birds. Maggie had become something of an expert in the cooking and preparation of the game and so started a food career that has spanned 25 years.
The Pheasant Farm Restaurant won a string of awards culminating in the 1991 Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year, the highest award given in the industry in Australia. A food distribution business commenced with what had become one of the restaurant's signature dishes "Pheasant Farm Pate". The Verjuice first made commercially that year was also available. Customers were found all over Australia and soon the word was spreading and distributors were appointed to cope with the ever increasing demand. The company's list of products has expanded and now stands at nine refrigerated and 21 dry goods products.The business is based in Tanunda and you'll find the brand in specialty food stores all over the globe.
Visit Maggie Beer's Farm Shop.
Mark McNamara
Executive Chef Mark McNamara presides over the acclaimed Appellation restaurant, part of The Louise, a luxurious vineyard retreat.
Appellation offers seasonal cuisine nightly for casually elegant dining, with a wine list presenting the best of the Barossa, the rest of Australia and iconic wines of the world.
Mark is a passionate advocate for freshness, seasonality and regionality in food. His menus are prepared daily, based on ingredients sourced from an extensive network of local suppliers. Mark's kitchen accepts only the best produce, fruits, meats, poultry and seafood. This is a kitchen with a mission that 'fresh is not just best, it is the only reason to cook'. He was also a gold medallist in Tasting Australia's national culinary competition.
Appellation is open nightly for dinner from 7pm.
Stay at The Louise and dine in its restaurant, Appellation.
