The reason I love making soups is they just simmer away and fill the kitchen with the most wonderful smells. #cookwithmaggie | Maggie Beer

One recipe we simply cannot do without - buttery, rich sour cream pastry! Join us as we take a look back into the Cooking With Maggie archives at another favourite recipe. Happy Cooking! #cookwithmaggie Find this delicious recipe on our website at: https://www.maggiebeer.com.au/recipes/sour-cream-pastry Also for an equally delicious gluten-free pastry recipe: https://www.maggiebeer.com.au/recipes/gluten-free-pastry | Maggie Beer

Here are some tips and tricks to one of my signature dishes; the beloved roast chook! Happy Cooking. #cookwithmaggie For more Roast Chook recipe inspiration please visit our website - https://www.maggiebeer.com.au/recipes/roast-chook-with-garlic-and-verjuice | Maggie Beer

Pack your pantry with Maggie’s favourites: her famous stocks and broths, Australian olive oil, and trusted pantry staples like verjuice and garlic salt. With ten family recipes included, it’s the perfect time to stock up before the silly season and all the wonderful dinner parties that come with it. | Maggie Beer

This is a dish so, so special to me and my family and I have cooked it more times than I can count! Let me share with you some of my tips to cooking the perfect Roast Chook! #cookwithmaggie | Maggie Beer

There’s nothing quite as comforting as a slow-roasted lamb shank - rich, hearty, and more delicious with each passing day, making it perfect for cooking ahead. Today, Maggie’s in the kitchen sharing her signature method. | Maggie Beer

Another favourite from our Cooking with Maggie series: Scrambled Eggs. When made with a little extra care this dish can make the most beautiful meal, be it breakfast or dinner! Happy Cooking. #cookwithmaggie Scrambled Eggs Ingredients 4 eggs 1/3 cup cream 1 tsp butter Pinch of salt Zest of an orange 1 tsp unsalted butter 2 slices of toasted sourdough Salt and pepper to season Method 1. Whisk eggs. 2. Add cream, a pinch of salt, and orange zest, and whisk together. 3. Heat a non-stick pan on high

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