Our special guest editor Maggie Beer talks us through some of the stories and recipes she's sharing this month.
I hope you’ve been enjoying watching Season 3 of The Great Australian Bake Off as much as we enjoyed filming it. There is so much laughter every day on the set with the very cheeky Matt Moran who just loves to tease and the brilliance of Claire Hooper and Mel Buttle - you just never know what’s going to be said next.
The bakers themselves are such a wonderfully varied group in every way and without exception really beautiful people, so it couldn’t be a more positive environment to be in. I’m always learning new things on set from both Matt and the wonderful bakers and in fact, I think both Matt and I get such delight when the bakers have a secret that we haven’t ever thought of.
I don’t have to tell you that there is nothing quite like the smell of freshly baked bread, it’s such a trigger for hunger I can’t resist it, but I’m always looking for the butter to go with it too… actually, more than just a little! The pride of the bakers with a perfectly baked cake as it springs back to touch or the satisfaction of a perfectly risen soufflé. It’s food for the soul. I think of the great pastries I’ve had travelling through Europe over the years; the flaky buttery croissants; the rich stolen; the sfogliatelle, the pastry I was always so scared to make and the bakers amazed me with their rendition of Matt’s recipe.
Exclusively for Lifestyle, I've shared with you some of my best baking tips, favourite recipes, top places to visit in the Barossa and I might even let you in on a few secrets you may not know about me.
- Love Maggie x