There is little that can enhance the enjoyment of a great beer more than a well chosen, beautifully prepared dish – just ask anyone who has attended the ANHC Beer and Food pairing dinners.
The dinners have been one of the highlights of the Australian National Homebrewing Conferences, going well beyond a normal pairing event: four leading homebrewers produced a unique beer to enjoy with extraordinary cutting edge cuisine prepared by the teaching staff and students at Australia’s leading culinary institute, the William Angliss Institute.
Demand was so high for previous year’s events that many missed out, so it is with great pleasure that we announce the return of the dinner for another year. Once more, four of Australia’s leading homebrewers, each a category winner in the Australian Amateur Brewing Championship (the pinnacle of Australian homebrewing), have been busy brewing their favourite beers, while this year the food is being chosen by a panel of experts, including two leading names in the field.
Scott Thomas ‘The Chef Behind The Bar’, is working with William Angliss’ head chef David Williamson and his students to create unique, unforgettable dishes. So come along and see how our two Gastronomic Guru’s blend the flavour of 4 hand crafted homebrewed beers with some of the best food you’ve had in a month of Sundays.
The dinner takes place on September 9, 2011 at William Angliss College Restaurant 550 Little Lonsdale Street, Melbourne. Tickets cost $90 per person and will be on sale from www.anhc.com.au from 6.00pm Sunday, July 31 2011.
This is a fantastic opportunity to sample some of Australia’s greatest home crafted beers paired with food created and prepared by some of Melbourne’s best up and coming chefs. Places are limited so get in quick before the chance passes for another year.
Scott Thomas’ Bio
Scott has a passion for food that flourished during his time working in the pubs of London. Since returning to Melbourne Scott has established himself and his two award winning pubs (The Courthouse and The Montague Hotel) as a compass for future trends in pub dining.
Apart from running two great venues, Scott has also published one hell of a book, ‘The Chef Behind The Bar’ which contains over 60 mouth-watering recipes ranging from snacks right through to desserts, he’s got everything on the menu covered.
