“My food memories are about Mum and Dad always cooking things such as chook and goose and brawn … offal was our favourite food.” So says much-loved cook Maggie Beer as part of a wide-ranging interview in March’s SALIFE, now on sale, in which she also shares her all-time favourite recipes with readers. The March issue also celebrates the achievements of South Australian women, steps inside an award-winning renovation, whips up tasty pickles and pastes and heads south for a stunning fashion shoot.
See a stunning fashion shoot that not only showcases the beauty of the South Australian coastline, but two Fringe performers who are perfect in the role of muses.
After more than 50 years as the doyenne of Australia’s food landscape, Maggie Beer reflects on where it all began, her formative food memories and what is still left to do when it comes to her most important mission yet.
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As we celebrate International Women’s Day with the theme March Forward, we speak to outstanding women about the first steps in their careers and their advice to others wanting to follow in their footsteps.
Step inside the award-winning renovation of Janet and Michael Allen, who knew that it would pay to engage an architect who really understood them and their needs. So there was nobody better to take on the job than their son James. 
From pastes to pickles, celebrated chef Kane Pollard whips up his ultimate kitchen hacks that will help add complexity and flavour to your dishes.
