Australian celebrity chef (and everyone’s dream grandma) Maggie Beer has designed a special winter menu with Sydney chef Luke Mangan, available at his Glass Brasserie’s wine bar until August 31.

It’s a rare opportunity to be fed by one of Australia’s top cooks, food authors and food manufacturers (Beer is behind everyone’s favourite burnt-fig ice-cream) outside of the Barossa Valley, where she runs a farm shop.


The duo worked on the menu together – plucking produce from Beer’s home state of South Australia and also from New South Wales – to fashion a wholesome, rustic winter menu. It features many of the ingredients she is known to champion, including verjuice, as well as one of her signature dishes: mustard pear-stuffed chicken breast with crushed parsnip and jus. The pears are picked from Beer’s orchard in the Barossa.

Diners can also order pork belly glazed with Seville orange marmalade with verjuice, potato puree and cavolo nero (or Italian kale), or cumin-roasted sweet potato and black barley with tahini and Persian feta, as part of the $29 lunch bar menu (one course comes with a glass of wine or beer). For an extra $10, Beer’s verjuice custard with bergamot-braised raisin clusters is a strong finish.

“I love the idea of partnering with like-minded chefs who can bring something really special to the table,” said Mangan in an official statement. “I have thoroughly enjoyed spending time in the kitchen with Maggie and I am excited to serve these new dishes.”

And Beer is just as grateful for the opportunity to team up. “Being able to work alongside Luke and his team is a real privilege. I am extremely passionate about local produce, so I’m thrilled to be able to bring a bit of the Barossa with me as part of this collaboration.”

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Maggie Beer and Luke Mangan’s winter menu will be available until August 31 this year, from Monday to Friday, 12pm to 2pm.

You might like: Maggie Beer’s poached squid.