The culinary spirit of the Barossa Valley will come to Darling Harbour later this month when the Sydney Convention and Exhibition Centre recreates the celebrated flavours of treasured cook Maggie Beer.

At this year’s Good Food and Wine Show, June 22 to 24, the Centre’s talented culinary team will open a special Maggie Beer restaurant, serving specialties like Barossa chicken, stuffed quail and Coorong beef.

The restaurant, sponsored by Oxford Landing Estates, will be one of the highlights of this year’s show, expected to attract more than 30,000 people over three days.

Maggie’s specially created menu has been faithfully reproduced by Centre Executive Chef Uwe Habermehl, who coordinated a series of pre-event tastings to ensure each dish would replicate her familiar home-cooked style.

“Our challenge is not only to create a full working restaurant at the heart of the Exhibition Centre, but also to serve dishes as warm and distinctive as anything that comes from Maggie Beer’s own kitchen,” Uwe said.

Dishes on Maggie’s menu include baked stuffed quail with quince glaze and rocket, Coorong Angus beef and red wine pie with cavolo nero and quince, and Barossa chicken maryland braised with apricots, honey and vinegar.

The menu will include many of Maggie Beer’s gourmet products including her verjuice, quince glaze and fruit pastes, as well as her new chocolate and salted caramel ice cream which will be served with a chocolate and dried pear brownie pudding.

Dishes cost from $18-28 and will be served from 11am each day throughout the three-day event.

Other highlights at the Good Food and Wine Show include demonstrations by chefs George Calombaris, Manu Feildel and Matt Moran, as well as a packed program of classes and presentations on everything from wine and cheese to chocolate, coffee and healthy eating.

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