A new beer tour is moving away from the blokes-on-a-bucks style day trip to look at the role beer plays in a vibrant food region.
Good Beer Week’s popular Foodie stream is back in 2018, comprising cooking demonstrations, food and beer matchings, brunches, barbecues, and fine dining.
The perfect autumn dishes start to usher in the bigger, hearty flavours while remaining light enough for those still slightly warm evenings.
Taphouse, the first restaurant venture for the Southern Highlands Brewing Company, has announced the appointment of Two Hat chef Michael Morrison.
Sydney’s Red Lantern on Riley has notched up its 20th dinner matching craft beers with innovative Vietnamese clam dishes.
Kettle sours have been an important brewing innovation and a boon for beer in the dining setting, according to Brooklyn Brewery brewmaster Garrett Oliver.
This dish is a light and fragrant alternative to the heavier desserts we all love to enjoy in winter.
The unique line-up of beers from Sailors Grave Brewing inspired upmarket Thai diner, Longrain Sydney, to host its ever first beer dinner since opening in 1999.
A new tool developed by an American research team aims to assist the beer community in executing more harmonious and imaginative food pairings.
India Pale Ale and Stout have no place at the dinner table, according to Michelin-starred chef Daniel Burns, who will pair his innovative cuisine to beers from Melbourne’s Stomping Ground at two upcoming dinners.