It’s these qualities that have led the Barossa woman and celebrity cook to be awarded with an Australian Medal on Australia Day.

She has been congratulated for her service to the tourism and hospitality industries as a cook, restaurateur and author, and to the promotion of Australian food.

Maggie said she couldn’t wait to tell her daughters, Saskia and Ellie, who also support her work.

And she’s quick to say she owes a lot of her success to her lifetime partner Colin Beer.

Currently Maggie works to promote her new range of ice creams and although she’s stepped away from regular television appearances, she said she’s busier than ever.

“We just bought an orchard, from our neighbours, full of apricots, peaches, apples and pears,” she said.

“So this means we will be making a lot of apricot jam as a result of the heatwave.”

The orchard was purchased from her neighbours; long time Barossa growers - the Ellis family.

However, she said even though days can be frantic, Maggie believes she is the luckiest person.

“It gives you goose bumps to be recognised, and in this community there are still dozens of unsung heroes.”

Maggie also continues to reiterate her passion for food.

“Food is essential and doing things like cooking together as a family is so important. It’s also important we understand food is about seasonality, the environment, plants and animals.

“It brings us together and empowers my (five) grandchildren,” she said.

For those who don’t know Maggie’s success story, it all began with a restaurant in 1979.

Together with Colin, they hit the ground running after opening Pheasant Farm Restaurant, which is now the Farmhouse, off Samuel Road, near Nuriootpa.

The restaurant was run until 1993 and from 1996 Maggie Beer products evolved and led to the production of gourmet pâtés, ice creams, sauces, fruit pastes, jams, olive oils, verjuice and preserved fruits and an export-accredited kitchen in Tanunda.

The business now means the range of food products is established extensively in Australia as well as overseas and involves 85 employees.

Her busy schedule turned up another notch when she became co-host of the popular ABC television series The Cook and the Chef.

Her love for food also led to publications such as Maggie’s Farm 1993, Maggie’s Orchard 1997, Cooking with verjuice and Maggie’s Kitchen 2007 and 2008.

The Australia Day award doesn’t stand alone - she adds the medal to a list of awards including a Centenary Medal in 2001 and was proud to be named Senior Australian of the Year in 2010.