Maggie Beer

I first met Maggie Beer 20 years ago at a fundraising dinner in Sydney, where we were both cooking. Her big heart, effervescence, delicious cooking and natural way with food made an enormous impression. White-cooked chicken was one of our Billy Kwong staples and being able to cook the classic dish using the best quality birds was essential to its success. I met Maggie’s family and began using her daughter Saskia’s delicious Barossa