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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. Maggie Beer products come from Tanunda, in the heart of the famous Barossa Valley in Australia. Their fresh tasting fruity jams are a Barossa food tradition. Burnt Fig Jam is a favorite from Colin's childhood. His mother always burnt fig jam, not by design but because she always seemed to be distracted at the crucial moment. He never enjoyed 'normal' fig jam nearly as much as her version. It was quite an exercise to replicate that very particular flavor in commercial quantities, but they've done it and the result is the thickest, fruitiest jam you can buy. They simply reduce the figs with no water at all, then add sugar and cook the lot until 'burnt' to perfection before sharpening the jam with a little lemon juice. Serve on crusty bread with a dollop of creme fraiche. This Strawberry Jam tastes homemade. When you open the jar your senses are met with the aroma of pure fresh strawberry. Blood Plum Jam is a jam for adult taste. It is made with double the amount of fruit, so the true plum flavor stars. Apricot Jam: Plump ripe apricots with an almost honey like flavor are packed in this jar. Never cloying, rich with natural flavors - very grown up flavors. Varieties sold separately. See also:
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