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 »
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
SOFT TACOS WITH CARAMELISED PORK BELLY IN APPLE CIDER SAUCE Read More »
BY GEORGIA POPPLE PASTRY INGREDIENTS 2 cups White Flour ½ tsp Salt 1/3 cup White Sugar 10 Tbl Unsalted Butter, diced If you don’t want to make your own pastry, simply use store-bought shortcrust pastry METHOD Mix together flour, sugar and salt Add butter and work into flour with your fingers, breaking up butter until pieces
APPLE TART WITH AGAVE GINGER CARAMEL Read More »
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,
GRILLED PRAWNS IN SPICY THAI GINGER CIDER BUTTER SAUCE Read More »
BY DANIEL HARRISON These dark & luxurious treats are the perfect way to close out any dinner party, or just have them as a cheeky afternoon snack! INGREDIENTS 200g Dark Chocolate, 70% Cocoa, chopped ½ Cup Sydney Brewery Black IPA ¼ Cup Thickened Cream Cocoa Powder, Icing Sugar & Chopped Peanuts for coating METHOD
BLACK IPA TRUFFLES Read More »
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
MEXICAN PIZZA INFUSED WITH GINGER & AGAVE CIDER Read More »
BY DANIEL HARRISON Whilst this dish is designed as a delicious vegetarian snack you can easily replace the tofu with chicken strips, or even big chunks of ham, to please the carnivores. Adding the lager to the batter gives a light, crispy finish whilst the heavier IPA in the BBQ Sauce gives it a bit more
BEER BATTERED TOFU NUGGETS WITH IPA BBQ SAUCE Read More »
BY DANIEL HARRISON The trend for making vegetables the star seems to be going nowhere and this dish certainly puts the whole roast cauliflower front and centre. You can switch up the herbs & nuts on top to whatever you fancy (or whatever you have in your fridge!), basil & pine nuts or parsley
PILSNER ROASTED CAULIFLOWER WITH BEER BUTTER SAUCE Read More »
