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Name the ultimate Australian food icon...

Could it be The Meat Pie? The Lamington? The Pavlova? Think again. Its Maggie Beer.

Since she established her famous Pheasant Farm in the Barossa in 1978, Maggie Beer and her husband have been producing beautiful gourmet delights for food-lovers across Australia to enjoy all year round. Shes won award after award, including "Senior Australian of the Year" in 2010 and shes all over the television promoting the value of cooking with seasonal produce.

But her absolute favourite ingredient that shes single-handedly brought back into homes throughout Australia is Verjuice.

Made from unfermented, early-season Barossa grapes, Maggies Verjuice is great for adding a sharp kick to the food you cook, brightening it without masking its flavours.

Used just like vinegar or white wine in cooking, it works beautifully with lemon juice and olive oil to make a simple vinaigrette, or it can be added to your favourite sauces, risottos or glazes to create a truly unique flavour.

In Maggies Verjuice Cookbook, Maggie shares a collection of recipes using her beloved verjuice. Learn how to get the most out of the flavours in your food, making your way through a Lentil Salad, a Pumpkin and Leek Frittata and Lamb Shanks with Dried Apricots, Green Peppercorns and Preserved Lemon.

Simply delicious recipes, made even more

Prices: All prices are in New Zealand dollars ($NZD),

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