BY DANIEL HARRISON This might have a posh sounding French name but it is the easiest simple supper dish you could possibly imagine! Wrapping the parcels tightly in parchment locks in all the wonderful flavours and allows the cider to gently steam the fish from the inside. INGREDIENTS 4 Salmon Fillets 2 Fennel Bulbs, […]
SALMON, FENNEL & GINGER CIDER EN PAPILLOTE Read More »
BY DANIEL HARRISON Ras El Hanout is an amazingly complex Moroccan spice blend, literally translated as “head of shop”, that can contain over 50 different individual spices. It might take a little finding in a specialty grocery store but is well worth seeking out as it pairs superbly well with the bold flavours of
IPA HUMMUS WITH RAS EL HANOUT OIL Read More »
BY DANIEL HARRISON This decadent dessert is a real celebration of all that is great about the rich, malty flavours found in the dark lager & porter. If you want something warm with this, or don’t own an ice cream machine, then skip the cooling and churning steps for the ice cream and just serve it
CHOCOLATE & DARK LAGER CAKE WITH PORTER ICE CREAM Read More »
BY DANIEL HARRISON Heading off to the local pet store to buy the ingredients for your dinner may feel very weird but don’t let that put you off! The amazing smells emanating from your kitchen as this cooks will transport you to the perfect country farmhouse and once it hits the table it’s
CHICKEN COOKED IN DARK ALE & HAY Read More »
BY DANIEL HARRISON You only need a small amount of beer in the curing mix in order to slowly infuse the flavour into the salmon over a couple of days. So plan in advance and you get to drink the rest of the can as a reward! CURED SALMON INGREDIENTS 2 Boneless, Skinless Salmon Fillets Zest
PORTER CURED SALMON, PALE ALE PIKELETS, HORSERADISH & PALE ALE CRÈME FRAICHE Read More »
BY CORINNE MOSSATI Sydneyciders’ ISO French Onion Soup is a take on the classic French Onion Soup using Sydney Brewery Sydney Cider. The cider lends a lingering sweetness that complements the 10-hour slow cooked caramelised onions served with Gruyere cheese croutons. Sydneyciders’ ISO French Onion Soup recipe was entered into the 2020 Sydney Brewery
SYDNEYCIDERS’ ISO FRENCH ONION SOUP Read More »
3RD PLACE – 2020 HOME COOKING COMP – BY NATHAN WEBB APPLEWOOD SMOKED CHICKEN WITH AGAVE GINGER CIDER GLAZE. SPINACH, PISTACHIO, PECORINO SALAD & SWEET POTATO FRIES CHICKENS INGREDIENTS 4 litres water 200g sea salt 100g caster sugar peel of 2 lemons 1 teaspoon fennel seeds 1 teaspoon coriander seeds 4 bay leaves
APPLEWOOD SMOKED CHICKEN WITH AGAVE GINGER CIDER GLAZE Read More »
EQUAL 2ND PLACE – 2020 HOME COOKING COMP RECIPE – BY MARK MANN INGREDIENTS 1kg pipis (soaked in water, drained a few times until water not sandy, can take a few hrs) 20g butter 1 garlic 200mL Sydney Brewery Agave Ginger Cider 1/4 cup soy sauce 2 tsp kecap manis 1 chilli (or more if
BY DANIEL HARRISON The two parts of this dish both work very well as standalone dishes. Serve the lamb with a basic creamy mash for the perfect simple supper, or add a little more stock to the lentils for a knockout warming soup. But pair the two together as they are here and you
PORTER LAMB SHANKS WITH IPA BRAISED LENTILS Read More »
1ST PLACE DARK LAGER BRAISED BEEF CHEEKS WITH CHEESY IPA MASH & BEERY ONIONS – DAN HARRISON BRAISED BEEF CHEEKS INGREDIENTS 2 Beef Cheeks, sinew removed 1 Bottle Sydney Brewery Darlo Dark 2 small Garlic Cloves, slightly crushed with the flat of a knife 1 Bay Leaf 5 sprigs Fresh Thyme 1 tbsp Olive oil 750mL
DARK LAGER BRAISED BEEF CHEEKS WITH CHEESY IPA MASH & BEERY ONIONS – 2020 WINNER Read More »
