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.
The full lineup for the inaugural BBQ & Beer Roadshow has been confirmed and tomorrow Brisbane is set for a day of barbecue action and great beer.
This is a great summer dish as it encompasses all that we love about summer – prawns on the barbie, fresh local asparagus and of course, beer.
In the absence of food critics who are interested in beer as a companion for food, the beer industry needs to work harder to increase its relevance to the dining occasion.