Aaron Caruana ponders why more people don’t serve beer with their meals. After all, done well and it is superb….
Not sure what to drink with your Christmas dinner this year? Stone & Wood’s Brad Rogers shares his beery plans…
It was still a little early in the season so we grilled and lightly smoked our White Peaches – though this works equally well if not better with all juicy fresh peaches! The peaches really compliment the fruit flavours of this APA and who can resist some porker and prawns on the same platter? Lovely… Read more →
The degustation meal is not uncommon at higher end restaurants. The restaurant will design a complimentary and interesting menu of smaller dishes with a flight of wines selected to match with the various food courses served. Sometimes it may even be the other way around with dishes being designed to match a wine. For the… Read more →
This recipe is designed to pair with Lost Abbey Gift of the Magi, a stronger Biere de Garde. It comes with the Beer Masons Summer Pack. Asiago Crab Cakes Serves 4 (or 2 hungry) people. Prep your cold ingredients for this platter first and store in the fridge until you are ready to serve. Get… Read more →
With the Australians doing so well in the cricket, the ABC Queensland needed to fill in some time today and ran an interview with me about beers for the Christmas table. I got a call from the delightful Georgia Stynes and here are my top-of-the-head recommendations for those Queenslanders who didn’t have a pen handy,… Read more →
Aaron Caruana visits the ANHC beer dinner and finds that hipsters are brewing it for themselves…
When beer drinkers talk winter warmers, thoughts generally turn to beers with higher alcohol content. However, Ian Watson discovers this is not the only way to put fire in your belly via beer
Masterchef’s Chris Badenoch shares with us his surefire beer batter recipe, as well as his four rules for what to put in – and what to leave out – of a top notch beer batter.
Beer and chocolate. Separately they are wonderful. Together they are sublime, as Ian Watson explains…