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Recipes using Sydney Brewery Beers and Ciders

Sydney Brewery craft beer and cider are not just refreshing accompaniments to a delicious dish, but a very versatile ingredient in cooking.

Join us on a culinary journey where Sydney Brewery endeavours to experiment in your kitchen, re-create some of your favourite meals and add a little pizzazz to classic cocktails recipes. Incorporating our crafty brews and and ciders within food and other beverages not only enhances particular flavours but will also introduce you to another dimension of what it means to cook with ‘local produce’.¬†Sydney Brewery’s core range of boutique beers marry brewtifully with rich, complex dishes… pies, curries and biltong, just to name a few.

Our Sydney Cider and Agave Ginger Cider have naturally sweet impressions, formed from freshly crushed apples and perfectly balances light meals and almost any desert. A palatable experience is created from the fermentation of champagne yeast, pairing the product perfectly to the essence of luxury fine-dining and in particular Asian and Mexican cuisines. As well, both ciders are an adaptable ingredient in the art of cocktail making. They may be used as the base component or simply added to multiple flavours.  Our ciders compliment fruitful aromas, balance sharp spirits and adds a light-carbonation to any beverage.

If we have somewhat inspired you to test your own creativity with beer/cider food and beverage matching, please send through your recipes, attached with an image, to richard@sydneybrewery.com and we will share on our Recipes page for all to enjoy!

2017 Cook & Win Competition Winner Daniel Westwood

Agave Ginger Cider Scallops - Daniel Westwood


  1. Roast walnuts 5 minutes
  2. Melt brown sugar.
  3. Drizzle across roasted walnuts.
  4. Sprinkle with cayenne pepper powder.
  5. Then crush and sprinkle on scallops.
  6. Heat pan, add oil and sear scallops for 3 min each side adding cider as it’s being cooked.
  7. Take scallops from pan and add some sage butter and a whole lot more ginger and agave cider to add as sauce later if preferred.
  8. Served with bite sizes of salt and pepper tuna as well as a side salad.

Caramelised red onion and apple with pork and Apple Cider - Daniel Westwood


  1. Caramelise onion and apple in cider.
  2. Cook pork to brown one side.
  3. turn pork and add onion and apple and simmer in more cider.
  4. Cook for another 4-5 minutes and then serve with fresh garden salad.

Oysters KilDarlo - Daniel Westwood


  1. Cook bacon in Darlo Dark and then chop into small squares.
  2. Mix 200ml Darlo Dark with 2-3 Tspn Worcester shire sauce and a dash of Tabasco.
  3. Cook in oven 5-8 min on 180-200 degrees.