Celebrity chef Paul Mercurio shows me how to cook mussels with Stone & Wood Pacific Ale!
If you like to throw some ribs on the barbie from time to time, let me introduce you to Chris Badenoch and his Smoked Pork Ribs in Beer-BQ sauce – honestly the best ribs I have ever tasted in my entire life!!!
While winter is slowly being pushed off the calendar by spring, some evenings can still be extremely chilly and I have just the remedy for you – Mulled Beer! I was out in Canowindra over the weekend and spurred on by the far-from-balmy minus 4 degree temperatures overnight, I thought I would treat my friends…
Beer Braised Rabbit While I was in the Barossa I followed a local hunter as he harvested some wild rabbits which had been wreaking havoc in the local vineyards. I then took his catch to master butcher Rich Gunner for some tips and then to Ben Aiken, the chef at Barossa Valley Brewing company. Together…
Cooking with Callum: Beeramisu While Callum used a Claire Valley King Kong Stout for this recipe, you could use any Stout of your choice – how about a great Oatmeal Stout, a rich Imperial, a Coopers Stout or a Southwark Old? Im sure they will all work well in their own way.
I’m not going to tip-toe round the subject: you have to put an open beer can up a chicken’s rear-end. It feels weird and slightly awkward, but once you have jumped that hurdle. Prepare yourself for the best damn roast chicken you have ever tasted. The beer steams away from the inside keeping the chicken…
