So recently I was invited to sit down and talk about all things beer and food with Drew Kruck for his podcast along with Peter Wheldon. Click the link and have a listen to a couple of beer nerds chat about beer, food and modern day life.
Originally this piece was titled Suburban Treasures, so what are suburban treasures you ask? Well they’re little places that you may not know about tucked away out of the city limelight, but more than that they are at the top of their game. So obviously these locations are going to be about things that I enjoy so there’s no fancy 3 Michelin star restaurants here. We’re talking steaks, barbecue, bakeries, an amazing butcher and pies. Continue reading
Another question I’m always asked, “Where do I go for tracking down the latest and greatest in the world of craft?”
Originally I was hoping to have released my top 5 suburban treasures but unfortunately due to ill health, timing and procrastinating like a third year uni student it will have to wait another week or two. Some of these are independently owned while others are owned by major chains but have very passionate staff that have pushed upper management to have a level of freedom and seek market differentiation through quality over price. Continue reading
Something a little bit different this time, while cooked on the BBQ this is more of a play on the traditional Sunday roast. Don’t get me wrong one of my all time favourites is a quality leg of lamb stuffed with hunks of garlic and rosemary then dusted with salt and pepper, but every now and then you need a change, something different. The highlight of this dish is a sticky pomegranate molasses, once you know how to make this you will find a number of uses for it. It’s great for a drizzle over salads, works well with chicken or spill it over some feta to serve on crisp flat bread. Depending what you are going to use it for you may want to use just the molasses or you may want to add the other spices, see below. You can cook the lamb either on the BBQ with indirect heat or in the oven. Continue reading
This review has now been updated with a full video
At first glance this is absolute beer geek porn, this contraption just looks so impressive and makes such a bold statement. You have two options, you can either purchase just the growler itself or you can also add the CO2 pressured tapping system.
So the brown delivery box turned up on my office desk and I immediately knew what was inside. Now most times when I get deliveries at work they just get shoved to the side and opened once I’m home, but not today my friend. Out came the knife and soon I was into the packaging and bubble wrap. This is where I have my first positive and negative. Positive: everything was wrapped and well packaged to ensure no damage during the delivery process. Negative: no assembly instructions, now this is just a minor issue as a quick look at a photo on the website coupled with the Lego skills of a 5 year old and I had the whole thing assembled in a couple of minutes. Continue reading
This one is fast becoming a family favourite for us and a great way to feed a few people. This recipe will easily feed 6 adults and is an easy way to entertain. The recipe uses a whole piece of chuck steak cooked in the slow cooker, your local supermarket will have chuck steak up to 5kg and you just need to ask for them to cut you a whole piece off to the weight you want. Now many out there are screaming saying that pulled meat should be done over coals and smoke for hours to be authentic and I do agree but, I am also into simple food that taste great and is easy to do. Continue reading
Yep the fat man in a red suit is just around the corner so it’s time for another Christmas recipe, although truth be told I use this recipe all year round. This is the perfect way to feed a crowd and hams are available all year.
Usually here in Australia they come split into two being the leg and the round or you can get the whole leg. If I’m doing a half I will get the round end as it has way more meat on it and you’re not paying for bone. If you’re going for presentation you might want to go for the leg end or the whole leg depending on how many you’re going to feed. Often you can find a small whole leg around the 6 to 7kg mark and these look great, just make sure you can fit it into your BBQ or oven. The other thing to check when you’re buying the ham is to make sure its cooked, most hams you buy in Australia are already cooked and all you doing is heating and adding a glaze, however you can get raw hams that need to be cooked the whole way through so just be sure to check. Continue reading
Having kids with allergies there is no doubt that desert is the hardest thing to cater for. In our house we have kids that are anaphylactic to eggs, nuts, dairy and kiwifruit so you get pretty good and changing and adapting recipes. This is one that you will need to plan ahead for as you have to make your own condensed milk the day before, unless you can have dairy in which case you can just use a can. The other thing I must mention is this recipe is done using a thermomix, it makes allergy life a lot easier. Also while we have serious allergies our children are safe to eat products that on the label state “may contain traces” of their allergens, as long as its not an actual ingredient. Please double check all ingredients to ensure they are safe for your family if you are dealing with allergies. You can make this as one big cheese cake or little bite size ones. Continue reading
I recently travelled back to New Zealand for a family get together and managed wrangle a night in Wellington.
For those that are into craft beer in Australia you have certainly herd of New Zealand craft and Wellington is by far the craft beer capital of New Zealand. Garage Project, Panhead, Parrot Dog and Tuatara are all local producers but more than that, the amount of amazing venues dedicated to the craft has exploded in recent times. Continue reading
Its that time of year again, the time where we pull out those special recipes that only get used at Christmas time. I always feel that this is such a shame as I find some of my favourite recipes and ideas are tucked away all year waiting until the right time to share. Soon I will publish another Christmas favourite that I use all year round to feed a crowd, glazed BBQ ham, so keep your eyes peeled. Continue reading