From Bankstown to the Barossa: the story of Maggie Beer

Legendary cook, author, food producer and educator Maggie Beer had a circuitous path to the food world, which began when she left school at 14. (R)Legendary cook, author, food producer and educator Maggie Beer grew up in Lakemba in South-West Sydney, and got her first job when she was 14 years old.Maggie had to leave school early to go out to work to help support her family after her father's business went bankrupt.Although she had a varied working life over the next two decades, it wasn't until her mid-30s that Maggie found her purpose.She and her husband, Colin, began a pheasant farm in South Australia's Barossa Valley, then added a farm gate shop and a restaurant.After a few years of struggle, a review of their business changed everything.Later, Maggie began her next chapter as a TV star on The Cook and the Chef and Masterchef.Recently Maggie has been campaigning to improve the quality of food in aged care. This year she was recognised with an international TV host award for her work on ABC TV's Maggie Beer's Big Mission.This episode of Conversations explores food, food inequality, farm to table, the Barossa, Western Sydney, aged care, nutrition, health and wellbeing, food for the soul, recipes, dinner recipes, home cooking, gastronomy, hospitality, chefs., family recipes.

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