These recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available in the Barossa Valley, South Australia, and treating it simply, allowing the natural flavors to speak for themselves. Describing herself as a "country cook," Maggie is passionate about instilling confidence in others—to use recipes as a starting point, and be guided by instinct and personal taste. This book is essential for anyone with an appreciation of the pleasures of sourcing, cooking, and sharing seasonal food. Recipes include Fig and Gorgonzola Tart; Avocado, Ginger and Roasted Almonds with Pasta and Fresh Coriander; Baked Olives; and Seared Tuna with Persimmon and Fennal Salad. Includes metric measures.