BY CHERYL MISHIO 2021 INGREDIENTS 1kg beef chuck or blade steak (boneless) diced into 1″ cubes 3 Tbsp flour 3 Tbsp Olive oil 1 tsp crushed peppercorn 1 tsp sea salt 1 tsp smoked paprika 2 cups button mushrooms – halved 3 rashers bacon 1 bay leaf fresh thyme 1 can Sydney Brewery Dark Lager 6 […]
DARK LAGER BEEF, BACON & MUSHROOM CASSEROLE SERVED WITH CHEESY TOASTED GARLIC POTATOES Read More »
Served with a Honey Cider & Beer cocktail BY SALLY CINELLO 2021 BEER & HONEY ROASTED CHICKPEAS INGREDIENTS 420 gram can of chickpeas 1/2 teaspoon olive oil 120ml Sydney Brewery Pale Ale Beer 55gm honey 1 teaspoon sea salt 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika METHOD Preheat the oven to 200°C or 180°C Fan Forced.
BEER & HONEY ROASTED CHICKPEAS Read More »
Served with Honey “Beers Knees” cocktail. BY SALLY CINELLO HONEY SUMMER ALE GLAZED SALMON INGREDIENTS 4 salmon fillets – around 115gm each 115gm Sydney Brewery Summer Ale 85gm Honey A teaspoon of salt 1 teaspoon of red pepper flakes METHOD Add the honey, beer, salt, and red pepper flakes to a wide container that has a lid.
HONEY SUMMER ALE GLAZED SALMON WITH BACON & BEER GLAZED BRUSSEL SPROUTS Read More »
BY SALLY CINELLO 2021 INGREDIENTS 12 chicken wings 60ml olive oil 1 small brown onion, diced 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 3-4 cloves of garlic, crushed or grated Juice of half a lemon 1/2 can of Sydney Brewery Pale Ale Salt METHOD Put the chicken wings aside whilst
PALE ALE CHICKEN WINGS Read More »
BY ROB CINELLO 2021 INGREDIENTS 5 – 2 kg beef brisket 2 Onions cut into thick slices 6 Bay leaves 2 tbsp Brown Sugar 1 tbsp Tomato Paste 1 x 300ml Bottle Sydney Brewery Dark Larger 350ml Beef Stock 1tbsp Cider vinegar RUB: 1 tbsp brown sugar 2 tsp smoked paprika powder 1 tsp onion
DARK LAGER BEEF BRISKET Read More »
BY LAURA CLARKE 2021 INGREDIENTS 1 x 1.6 kg whole free-range chicken 1 x can of Sydney Brewery Blue Swimmer Summer Ale 2 tablespoons sweet chilli sauce 2 bunches of spring onions, trimmed FOR THE RUB 2 heaped tablespoons of Smoked & Charred Alabama Style Rub mix ½ tablespoon of dry Oregano Leaves ½ tablespoon of
SWEET & SPICY BLUE SWIMMER SUMMER ALE CHICKEN Read More »
BY LAURA CLARKE – 3RD PLACE 2021 RECIPE COMPETITION INGREDIENTS Ingredients: 150ml Sydney Brewery Smooth Talker Porter 75g good-quality dark chocolate (minimum 70% cocoa solids), broken into pieces 100g unsalted butter, softened, plus extra for greasing 250g soft light-brown sugar 2 free-range eggs, lightly beaten 175g self-raising flour GANACHE 50g dark chocolate, broken into pieces 25g
SMOOTH TALKER PORTER CHOCOLATE CAKE – 3RD PLACE 2021 COMP Read More »
BY SEBASTIAN FIGG INGREDIENTS 2 tablespoons olive oil 1 kg stew meat, cut into 2.5cm cubes Salt and ground black pepper, to taste 1 500g baby red potatoes, quartered 4 carrots, cut diagonally into 1/2-inch-thick slices 1 onion, diced 3 cloves garlic, minced 2 cups beef broth 2 cups of Sydney Brewery Agave Ginger Cider 2 tablespoons
CIDER SLOW COOKED BEEF STEW Read More »
BY MARK MANN CRUST INGREDIENTS 1 pack “Granita” biscuits 250 45g butter melted 1/4 tsp salt 1 tbsp caster sugar METHOD Line 20cm springform cake tin Blend “crust” ingredients in blender. Place on bottom & sides of cake tin Bake at 175 degrees for 10mins. Remove from oven FILLING INGREDIENTS 2 cans Sydney Brewery “Sydney Cider”
APPLE CIDER CHEESECAKE Read More »
BY MARK MANN INGREDIENTS 200mL Sydney Brewery Sydney Cider 1 cup sultanas (or raisins) 1/4 cup dried fruits 300mL water 2 1/2 tbsp olive oil 2 tsp salt 3 tbsp brown sugar 4 cups bread flour 2 tbsp mixed spice 1 1/2 tsp yeast METHOD Soak sultanas in Sydney Cider 1-2hrs Put everything in
SYDNEY CIDER FRUIT LOAF BREAD Read More »
