Raise the roof! BrewCult have brought back their first GABS beer from 2013; a beer that completely stumped me in how much I enjoyed it. It’s a Balsamic Baltic Porter and goes by the name Acid Freaks. Balsamic, yep, that’s not a typo, it’s a beer with vinegar in it.
Even if you’re not a huge balsamic vinegar fan, I recommend giving this one a burl. I did and am now a convert to this oddity of a concoction and to the wondrous world of balsamic. And, after having Acids Freaks again on tap during the recent Brewsvegas festival in Brisbane, inspiration hit. Continue reading →
Despite the south-east (of Queensland) having defrosted last week, I’ve had the slow-cooker out for a stint, rehashing old recipes and trying some new ones. In the process I’ve been reminded of how simple yet how effective low and slow cooking can be. Throw everything together in the morning, head off to work, and be welcomed home to the aroma of your awaiting meal as it simmers away with you barely having to lift a finger. Not to mention it being a cost effective method for feeding the masses, using cheaper cuts that tenderise during the cooking process through the gradual breakdown of those gelatinous pockets of goodness.
I tried my hand at Coq au Vin for the first time, using chicken thighs, and substituting the usual dry white wine for a Belgian-style Continue reading →
Winter is coming. And that means two things: there are plenty of excuses for cracking into Imperial stouts and other dense, dark varieties; and it’s time to bust out the slow cooker for some warm and hearty fare to match.
With Mother’s Day this weekend past, it was time to treat mum to some melt-in-your-mouth slow-cooked goodness and, as an aside, continue in my attempt to convert my father away from his macro-lager ways by introducing Continue reading →
This is a recipe I came across watching River Cottage Every Day’s ‘Bread’ episode with Hugh Fearnley-Whittingstall. The recipe was not one of Hugh’s own but of a baker in Plymouth who used to work with an Irish chef who liked nothing better than to travel back to Dublin, get a fresh soda bread, a pint of Guinness, an apple and some cheese, and he’d be set for the day. So, the baker on the episode thought, why not combine the four into one.
Soda bread has to be one of the easiest types of bread to make and because it Continue reading →