BY CHERYL MISHIO 2021 RIBS INGREDIENTS 3 racks pork ribs (approx 2 kg) Season with crushed pepper, sea salt, crushed coriander, garlic powder Sear over hot BBQ grill. METHOD Place ribs in large roasting pan MARINADE INGREDIENTS 1 can Sydney Brewery Lumberjack Rye IPA 1tbsp sesame oil 2 tbsp chopped fresh ginger 1tsp crushed garlic 2 tbsp […]
LUMBERJACK RYE IPA STICKY SPICED PORK RIBS Read More »
BY CHERYL MISHIO 2021 INGREDIENTS 2 cups leftover Braised Lamb 200 grams diced & pan-fried haloumi ½ tsp chili flakes 1 Egg – whisked Sesame Seeds METHOD Using approximately 2 cups leftover Braised Lamb – Lentil mixture add 200 grams of diced/pan fried haloumi cheese & 1/2 tsp chilli flakes. Combine well. Place a heaping spoonful of lamb
LUMBERJACK RYE IPA BRAISED LAMB, LENTIL & HALLOUMI EMPANADAS Read More »
BY CHERYL MISHIO 2021 INGREDIENTS 1 whole boneless lamb shoulder 1 tsp paprika 1 tsp salt 1 tsp pepper 1tsp garlic powder 1 cup Puy Lentils 1 can Sydney Brewery Lumberjack Rye IPA 2 Tbsp Mint Harissa Paste (omit if cannot find) 2 cans diced tomatoes ½ cup beef stock 1 Large eggplant cut into 1/4” thick,
LUMBERJACK RYE IPA BRAISED LAMB EGGPLANT ROULADE Read More »
BY CHERYL MISHIO 2021 MAC ‘N’ CHEESE INGREDIENTS 6 cups cooked elbow macaroni pasta 1 can Sydney Brewery Lumberjack IPA Beer 150 ml thicken cream 150 ml milk 3tbsp butter 4 tbsp flour 1 brown onion finely diced 3 Cloves garlic crushed 1 cup grated sharp/vintage cheddar cheese 1/2 parmesan cheese 1/2 finely sliced spring onion 1
LUMBERJACK IPA BEER MACARONI & CHEESE WITH CHORIZO AND CHEESY CHILLI CRUMB TOPPING Read More »
BY SALLY CINELLO 2021 INGREDIENTS 120gm Dark cooking chocolate 80ml Smooth Talker Porter 60ml Coffee 2 Tablespoons Sugar 1/2 teaspoon Salt 1 Large egg yolk 375ml Thickened cream 2 teaspoons of Vanilla extract Extra whipped cream and white chocolate for topping METHOD Put the chocolate, porter beer, coffee, sugar & salt in a heatproof bowl over a
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BY SALLY CINELLO 2021 Best served warm straight out the oven with your choice of jam & some whipped cream INGREDIENTS 525gm self-raising flour , plus extra for dusting 250ml thickened cream 250ml The Original Sydney Cider METHOD Preheat the oven to 200°c. Line some baking trays with silicone baking sheets or baking paper. Hand mix the
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BY SALLY CINELLO 2021 INGREDIENTS 2 Tablespoons oil 500gm Diced beef 1 Medium Brown Onion, diced thickly 3 Tablespoons plain flour 1 Can chopped tomatoes 200ml Beef stock 200ml Smooth Talker Porter 2 Large carrots, sliced into 1/2 cm discs 3 Large Potatoes, peeled & cut into 2cm cubes 3 Bay leaves Salt & Pepper METHOD
BY CHERYL MISHIO MEATBALLS INGREDIENTS 250 gr ground veal mince 250 gr ground pork mince 500 gr lean ground beef mince 1 egg 1/4 cup breadcrumbs 1 tbsp dried Italian herbs (basil, marjoram, thyme) 1 tsp paprika 2 tbsp sweet chilli sauce 2 tbsp BBQ sauce Salt & Pepper METHOD Mix all ingredients together…when well
CHEESY DARK LAGER BRAISED MEATBALLS Read More »
BY SALLY CINELLO 2021 PALE ALE PRETZELS INGREDIENTS 1 Can of Sydney Brewery Pale Ale ( Need 355ml so a sip for the baker 😉 1 Tablespoon Sugar 2 teaspoons salt 1 x 7gm packet of active dry yeast 60gm Unsalted butter, melted & cooled 610gm Plain Flour 4 Litres of water to par boil pretzels 85gm
PALE ALE PRETZELS WITH CIDER SAUTEED RED CABBAGE Read More »
BY CHERYL MISHIO 2021 INGREDIENTS I whole chicken – skin on, boneless, cut into 8 pieces 2 whole lemons – sliced 3 Cloves garlic – crushed 3 Tbsp Olive oil 1/4 cup Sydney Brewery Pilsner Beer 500 grams baby potatoes – parboil (until 1/2 cooked) 4 large carrots peeled & sliced into large chunks. 5 sprigs
PILSNER PAN ROASTED LEMON GARLIC CHICKEN Read More »
