In 1978, Colin Beer was awarded a Churchill Fellowship to study game bird breeding in Europe and America. This enabled him to establish a retail Farm Shop which evolved into the Pheasant Farm Restaurant.Maggie had become an expert game chef and so started a culinary career that has spanned over 25 years. The award-winning Pheasant Farm Restaurant was designated the 1991 Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year. 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 from distraction. He always preferred the burnt version to the normal. It was quite difficult to replicate this distinctive flavor in commercial quantities, but they've succeeded 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 accenting the jam with a little lemon juice. Serve on crusty bread with a dollop of creme fraiche.
- Blood Plum Jam is made with double the amount of fruit and bursting with true plum flavor.
Varieties sold separately.
