While choosing to change a recipe brings new opportunities for breweries, it also presents various challenges that can determine how successful the change is in the long run.
Recipe
Paul Mercurio’s chilli con carne with weizenbock
The perfect autumn dishes start to usher in the bigger, hearty flavours while remaining light enough for those still slightly warm evenings.
Paul Mercurio’s framboise-poached pears with sabayon
This dish is a light and fragrant alternative to the heavier desserts we all love to enjoy in winter.
Cooking With Beer: Paul Mercurio’s Meatloaf
A chance meeting causes Paul Mercurio to revisit the Porter-infused Meatloaf from his recipe book, Cooking with Beer.
Rich Spiced Lamb Stew: Recipe from Mercurio’s new cookbook
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.
Bloodwood shares signature recipe
Bloodwood chefs Mitchell Grady and Claire van Vuuren have shared a recipe for one of their signature dishes, miso fried chicken with hop salt.
Paul Mercurio’s Chimay Blue Beef Bourgignon
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.
Mark Jensen recipe: Feral White pork and potatoes
Chef and beer enthusiast Mark Jensen, of Sydney restaurants Red Lantern and Pork’d, provides the first of his monthly recipes.
Chef Ali Orchard’s Ekka recipes
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.
Mercurio’s Clay Pot Pork Belly with Scotch Ale and Cabbage
Paul Mercurio shows us a great one-pot pork and beer casserole that you can make in your pizza oven…or just the regular oven.