One of Australia's best-known business women - cook, restaurateur and author, Maggie Beer - was yesterday awarded a Doctor of Business honoris causa from Macquarie University.
In a graduation ceremony for the Faculty of Human Sciences and Faculty of Business and Economics, Vice Chancellor Professor Bruce Dowton read the citation for Beer's award.
He said, "With an extensive list of accolades and as recipient of numerous awards, Maggie Beer has attributed her business success to a simple formula: relate to the produce at hand; aspire endlessly for excellence and continuous improvement; and be dogged in doing what feels right."
Beer's 40-year career in growing, cooking and exporting high quality Australian foods has led to significant benefits to the Australian tourism and hospitality industries, recognised in 2012 when she was appointed a Member of the Order of Australia.
Her popular renown arises from her co-hosting of the television program The Cook and the Chef, for eight cookbooks, and for her appearances on programs such as MasterChef Australia.
Maggie Beer was born in Sydney where her parents were small business operators; manufacturers of aluminium kitchenware. She first entered the food industry when she and husband Colin moved to the Barossa Valley in 1973 to begin grape growing and pheasant breeding.
Opening five years later, their farm restaurant became known for serving locally raised pheasant and pate. Maggie and Colin operated the restaurant for the next 15 years, with the highlight being the winning of the Remy Martin/Gourmet Traveller Restaurant of the Year award in 1991.
Currently, Maggie Beer operates a business in the Barossa region producing a range of gourmet foods, including her famous pate, quince paste, verjuice and ice cream. Her career has spanned farming, food production, exporting, food writing and television presentation.
In a graduation ceremony for the Faculty of Human Sciences and Faculty of Business and Economics, Vice Chancellor Professor Bruce Dowton read the citation for Beer's award.
He said, "With an extensive list of accolades and as recipient of numerous awards, Maggie Beer has attributed her business success to a simple formula: relate to the produce at hand; aspire endlessly for excellence and continuous improvement; and be dogged in doing what feels right."
Beer's 40-year career in growing, cooking and exporting high quality Australian foods has led to significant benefits to the Australian tourism and hospitality industries, recognised in 2012 when she was appointed a Member of the Order of Australia.
Her popular renown arises from her co-hosting of the television program The Cook and the Chef, for eight cookbooks, and for her appearances on programs such as MasterChef Australia.
Maggie Beer was born in Sydney where her parents were small business operators; manufacturers of aluminium kitchenware. She first entered the food industry when she and husband Colin moved to the Barossa Valley in 1973 to begin grape growing and pheasant breeding.
Opening five years later, their farm restaurant became known for serving locally raised pheasant and pate. Maggie and Colin operated the restaurant for the next 15 years, with the highlight being the winning of the Remy Martin/Gourmet Traveller Restaurant of the Year award in 1991.
Currently, Maggie Beer operates a business in the Barossa region producing a range of gourmet foods, including her famous pate, quince paste, verjuice and ice cream. Her career has spanned farming, food production, exporting, food writing and television presentation.
