BY SALLY CINELLO INGREDIENTS 6 Italian pork sausages, cut into bite size pieces 1 small brown onion, diced 2 garlic cloves, diced up small 100ml Sydney Original Cider 1 can diced tomatoes 2 Tablespoons tomato paste 2 teaspoons Italian dried herbs Salt & Pepper 200gm cauliflower, cut into small florets 500gm packet of pasta shapes METHOD Fry […]
CIDER, CAULI, PORK SAUSAGE PASTA Read More »
Recipe & photography by: Sally Cinello – customer. PIE INGREDIENTS: Leftover roast pork, diced up Leftover gravy from recipe below Pastry APPLE CIDER GRAVY INGREDIENTS: 2 Tablespoons plain flour 4 Tablespoons of reserved roast pork cooking juices/fat 300ml pork/chicken or vegetable stock 300mL The Original Sydney Cider Salt, to your taste METHOD Whisk the flour
ROAST PORK & APPLE CIDER GRAVY PIES Read More »
BY SALLY CINELLO 2021 INGREDIENTS 500gm Minced Beef 1 Medium Brown onion, diced 150gm Button mushrooms, sliced 1 red capsicum, diced 3 garlic cloves, diced finely 2 Beef stockcubes 2 teaspoons of chilli powder 2 heaped teaspoons crushed chilli (jar crushed chilli from supermarket) teaspoon salt 2 Tablespoons of tomato paste 2 Tablespoons tomato sauce 400gm
BY CHERYL MISHIO 2021 INGREDIENTS 500 grams turkey mince 1 1/2 cups cooked rice noodles 1 tsp minced fresh ginger 1/2 tsp minced garlic 2tbsp sesame oil 1/4 cup finely sliced red capsicum 1/4 cup finely sliced yellow capsicum 1/4 cup finely sliced carrot 6 Kaffir lime leaves – finely sliced 1/2 bottle Sydney Brewery Ginger-Agave
AGAVE GINGER CIDER SAN CHOY BOW Read More »
BY CHERYL MISHIO 2021 DRY RUB MIXTURE INGREDIENTS 2 tbsp smoked paprika 1 tbsp dry mustard powder 1 tsp dry garlic flakes 1 tsp onion salt 1 tsp crushed peppercorn 1/2 dried chilli flakes 2 tsp sea salt 1/2 tsp crushed coriander 2 1/2 kg Pork Shoulder (fat cap removed) METHOD Rub this mixture all over
BEERY DELICIOUS SYDNEY BREWERY PULLED PORK BURGERS WITH PALE ALE ONION RINGS Read More »
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 »
