This time it’s a beer-infused dessert from the legendary chef, as prepared to mark Mornington Peninsula’s 5th birthday in recent weeks.
A new cookbook aims to raise funds for a charity called Upside Nepal, set up to create and sustain agricultural enterprise in the country.
The Pilsner beer style is a perfect match for so many dishes, but my personal favourite is with prawns and mango salsa.
With two grand finals upon us, Paul Mercurio serves up the perfect dish to accompany some celebratory beers this weekend.
Paul Mercurio has shared a recipe from his new cookbook Kitchen Mojo, out in time for Father’s Day and coming on the heels of his two bestsellers.
Paul Mercurio finds that his bouillabaisse only improves with the inspired addition of two bottles of Hoegaarden Wit.
Bloodwood chefs Mitchell Grady and Claire van Vuuren have shared a recipe for one of their signature dishes, miso fried chicken with hop salt.
I tried the Willie the Boatman ‘Albo’ Corn Ale again recently and I feel it complements this pork chop recipe perfectly.
Finally the weather has turned cold enough to crack open some of the big Belgian Trappist ales I have had sitting in the fridge for a while.
Jake Furst, executive chef at Melbourne’s Beer DeLuxe, shares with us one of his favourite beer-infused dessert recipes.