Saskia Beer, dead at 46, mourned by chefs and food lovers across the country
Food industry figures have paid tribute to the late Saskia Beer – a close friend to some and an inspirational cook to many.
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SASKIA Beer is being remembered as an “extraordinary woman” and an “integral part of the South Australian food story”, as members of the public and industry grapple with the shock loss of the well-known artisan producer.
The firstborn daughter of SA food icon Maggie Beer died unexpectedly on Friday night, at the age of 46. Maggie shared the news on social media on Sunday, announcing her “beautiful, extraordinary daughter Saskia died unexpectedly yet peacefully in her sleep”.
While she was the daughter of a world-famous cook, Saskia carved her own way in the food industry through her business, Saskia Beer Farm Produce.
She also was integral to the redesign of Novotel Barossa Valley restaurant, The Cellar, in 2016, working closely with executive chef Derek Salmon. Mr Salmon said Saskia, a mother of three, was well loved in the Barossa community.
“We worked quite a bit together for 3½ years and remained good friends,” Mr Salmon said.
“Her whole approach to flavour and the history of the Barossa, and her passion for the produce she used was second to none.
“We still use her product because of the pride she takes, and the quality of the product and how she works with producers. I’m in shock.”
Saskia’s last public appearance was at the PorkStar industry event at city venue, Sparkke at the Whitmore, on February 10. She attended with her husband, Petar Jercic, whom she married last April.
Mitch Edwards, marketing manager for PorkStar, had become “very close friends” with Saskia over 15 years.
Saskia’s company, Saskia Beer Farm Produce, makes a range of seasonal, free-range poultry and smallgoods, well regarded by chefs as well as home cooks.
Mr Edwards said Saskia was “the real deal”.
“She was a believer in the industry and she was quality through and through,” he said.
Emma McCaskill, head chef at Sparkke, said the news had left industry in “total shock and deep sadness”.
“She was an extraordinary woman and my heart goes out to the entire Beer family,” said Ms McCaskill, who was due to cook with Maggie Beer at a sold-out Glasshouse Kitchen dinner as part of Tasting Australia next month. Legendary restaurateur Cath Kerry had known Saskia since her childhood. Ms Kerry admired her professional development and rated the dinner Saskia cooked with her sister Elli for their father Colin’s 70th birthday as the best she had ever experienced.
“No fireworks, no drama. It was elegant in the extreme,” Ms Kerry said.
Africola chef Duncan Welgemoed also paid tribute to his friend.
“Sas was an integral part of the South Australian food story,” said the South-African born chef. “Her commitment to the industry through her work in produce and regional cooking certainly inspired me as a chef … it’s a tragedy she has left us so soon.”
Mayflower Restaurant’s Bethany Finn reflected on “happy times in Sydney”, for PorkStar promotions.
“My heart breaks for her family; a mother shouldn’t have to bury their child,” Ms Finn said.
“A champion of growing great produce and at the forefront of creating change in our industry. There is certainly a dent in our industry without her.
“Highly respected and appreciated and will be sadly missed.”