Beer should be used in all food. Well, most. Take for example Tsingtao’s heat-packed turkey chilli dish which is heavily influenced by Mexican classics but with a distinctly Asian twist. The famed Chinese beer company have kindly supplied us with this recipe from their archives, and giving as the country’s weather is pretty damn unpredictable right now, we know you’ll need to have this one tucked away for a rainy day. ... Read More | Share it now!
Stacks and stacks of cookbooks are released into the world each year, but there are always those select through that break through to ‘must own’ status. Made With Love is truly one of those cookbooks, simply because it brings together some of the most acclaimed and renowned chefs in the world to each share recipes they themselves cook for the people they love the most.... Read More | Share it now!
Video game juggernaut Bethesda are doing something a bit different to promote the release of The Elder Scrolls V: Skyrim Special Edition, an augmented version of their 2011 cultural phenomenon of an action RPG, which to this day remains one of the biggest games of the decade – nay century. For Sydney, Australia the publishers have tapped the almighty Bourke Street Bakery to bring one of the best known, and edible, Elder Scrolls items to life: the humble Sweet Rolls.... Read More | Share it now!
Spring is here and summer will be following soon, so it’s a good idea to get around the very simple Frosé, the champagne cocktail which has been all the rage around Sydney these past few months. It’s also a nice way to jump on board the ever-growing love of rosé that is sweeping the country, so to help we’ve tapped France’s famous Maison Mumm champagne house for one of the recipes they’ll be debuting at the Melbourne Cup Carnical as part of their Summer Series of cocktails. You’ll be able to find this recipe, and a few others, in the Club de la Plage marquee theme that will be popping up at the carnival, seeing as G.H Mumm is once again the official champagne to the race that stops the nation.... Read More | Share it now!
Shimmery purple tinged liqueur Viniq launched in Australia earlier this year, bringing an interesting new product to the shelves, one which is made by fusing premium Vodka and moscato, and fruity notes like peach, citrus, berry, and hints of orange blossom. For Australian cocktail culture, a new liqueur such as this is like a shiny new tool, one which also has the unique look to make for some very attractive concoctions.... Read More | Share it now!
With Oktoberfest celebrations not letting up anytime soon at either Munich Brauhaus or the many Bavarian Bier Cafes that dot Australia’s east coast it’s kind of called for that we tap into the German powerhouses for a traditional recipe, right? Around 2.5 tonnes of pork belly will be roasted and served with traditional crackling skin across these venues during the six weeks of their Oktoberfest celebrations, which run up to Sunday 30th October. So it makes sense that we grab their recipe for Knuspriger Schweinebauch, or crispy pork belly. The only downside of cooking one of these bad boys at home is that you probably won’t get to wash it down with the suggested pairing of Paulaner Original Munich Lager – that’s reserved for actually heading along to one of these stalwart bier houses.... Read More | Share it now!
Australian lamb is some of the best in the world. The meat also taps into the rich tapestry of cultures that have blended to make for the country’s consistently inventive and exciting food scene, so it’s little surprise that lamb is often seen, and used, as one of the ideal inclusions in any social feast. Seeing as it’s spring, the time when said social feasts usually take to breezy Australian outdoors, we thought we’d source a few recipes from Australian Lamb to help you prep a few simple winners.... Read More | Share it now!
Scotch Whisky Liqueur Drambuie has staged a little relaunch in Australia, particularly benefiting those around Sydney as they are in the middle of a slick three-month partnership with New Orleans homage bar The Swinging Cat. The partnership mirrors what the relaunch is all about, reviving interest in Drambuie’s storied history, focusing especially on the spirit’s most famous serve, The Rusty Nail. ... Read More | Share it now!
Why make one negroni when you can make a whole batch of them? Big batch cocktails are becoming a huge trend for the amateur mixologist, and there’s little surprise as to why. Not only does this technique allow for high volumes of cocktail ingredients to be pre-prepared, allowing time for botanicals to infused and richer, bolder flavours to come out, but “batching” also enables the host to serve different cocktails throughout the night, in a shorter time.... Read More | Share it now!