Accessibility – Increase Font

Share This Story

Print This Story

Is there anyone who does not know Australia’s favourite cook, Maggie Beer? 

While it’s safe to say most people know her for her food, recipes, cooking shows and produce, a lesser-known fact is that Maggie runs a foundation as a driving force to improve diet in the aged care sector.

Maggie has been running the Foundation since 2014. Her passion for changing the wellbeing of the elderly through access to food full of flavour and nutrients has led her to run master classes across Australia. Over two days, she brings 30 cooks and chefs together to impart her knowledge.

Maggie has also formed the ‘Alliance of the Willing’, a group of over 120 people from all areas of aged care working on solutions to improve diet and nutrition in the sector.

Over the past year, the ANMJ has run Maggie’s foundation recipes in the Journal. Members are encouraged to make her creations and send photos of their results.

To celebrate the festive season, we are sharing Maggie’s Raspberry Orange and Earl Grey Christmas Spritzer from the Foundation’s website to be relished this summer.



Place the Earl Grey tea bags into a jug or saucepan with 2 tablespoons of sugar and pour over 2 cups of boiling water; leave to steep for 2 minutes. Remove the tea bags, then place in the fridge to cool slightly.

Muddle the frozen raspberries in a jug with a splash of orange juice until crushed well, then add the remaining orange juice. Continue to muddle for a minute until the juice is deep raspberry red in colour.

Pass through a sieve, discarding the pulp, then add the two cups of earl grey tea, place in the fridge and leave to chill for at least 2 hours.

To serve, pour the chilled iced tea into a jug or decanter over ice, then top up with sparkling apple juice.

Serve in nice glasses with additional ice, a wedge of orange, a few frozen raspberries and a sprig of mint.

To find more about Maggie Beers Foundation- Creating an Appetite for Life, go to or read ANMJ’s article on Maggie

To see Maggie’s recipes in the ANMJ, go to: