Jake Furst, executive chef at Melbourne’s Beer DeLuxe, shares with us one of his favourite beer-infused dessert recipes.
Chef and beer enthusiast Mark Jensen, of Sydney restaurants Red Lantern and Pork’d, provides the first of his monthly recipes.
Autumn is the perfect time to get your pots out and make one of Paul Mercurio’s beer-inspired soups.
The US Brewers Association has appointed an executive chef as it steps up efforts to promote the value and compatibility of craft beer and cuisine.
Pork’d, a casual Sydney diner that marries a wide array of pork dishes with craft beers, owes part of its inspiration to a few days of immersion in Portland’s thriving food and beer scene for head chef Mark Jensen. Jensen and wife Pauline, both of Vietnamese restaurant Red Lantern, together with Mick Bain of Surry… Read more →
Paul Mercurio has offered up the perfect solution to your left over ham bones, with a split green pea, ham and porter soup…
Coopers Pie ‘n Pale competition has kicked off in Sydney as part of Good Food Month. Australito Brews News editor Matt Kirkegaard is judging the pie and Pale combinations…
After many requests we are publishing the two recipes for the dishes she cooked on the stage, Hop Corn Chicken and Sticky Stout Lamb Ribs.
Join four of Victoria’s up-and-coming brewers and the next generation of hospitality professionals for a beer-and-food pairing event unlike any other.
Rick Besserdin serves up a modern, beer-infused, version of Osso Buco that is a lovely flavoursome meal ideal on a cold winter’s night