Author name: sydneybrewery

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

BY TASSANEE SANGWON     MAYO-SRIRACHA SAUCE INGREDIENTS 2 tbsp Mayonnaise 1 tsp Soy Sauce 1 tsp Sriracha Chilli sauce Squeeze of Lemon METHOD 1. Mix SALAD INGREDIENTS 2 spring onion, chopped 1/2 cup of chopped coriander 2 green chilli or Jalapeno chilli , cut into small pieces 1/4 of cubbage ,finely chopped   METHOD 1.     Add

BY DANIEL HARRISON     There are lots of big, bold, distinctive flavours going on in this butter sauce but, when all melded together, they make this one an absolute taste bomb! This is a dish totally made for a summer barbecue-plump hot prawn in one hand, nice cold cider in the other. INGREDIENTS 12 Large,

BY SEBASTIAN FIGG     INGREDIENTS 250g of Beef Mince 1/4 Cup of Sydney Brewery Agave Ginger Cider 1 pizza base (premade or homemade) 1 50g tomato paste sachet 1 Mexican Spice mix of choice 150 g shredded tasty cheese (Adjust to preference) 1/2 Onion Thinly sliced 1 Small Red Capsicum Sliced   METHOD Preheat the oven