Kris: The second installment in our Victorian Beer matched with Victorian produce. I had heard and read great reports about the La Sirene Saison, which is currently being brewed at Jamieson Brewery, in country Victoria. I have been loving drinking and matching Saison all through Spring and Summer and this version of the iconic Belgian Farmhouse Ale is amazing! I can’t wait to get my hands on some more soon.

Pork, Rosti, Shiitake, Fresh Fig and Cider Reduction

(serves 4)

4 Organic pork loin steaks

4 fresh figs

750ml dry cider (I used Bress from Harcourt, Victoria)

3 sprigs thyme

1 red chilli

1 small bunch of sage

200g shiitake mushrooms

1 bunch dutch carrots

30 g butter

3 cloves garlic

olive oil

4 medium potaotoes

1 egg

salt and pepper

 Method

Marinate the pork steaks in olive oil, garlic and sage

Cover and place in the fridge for at least 2 hours

Place the cider, sliced chilli and thyme in a saucepan on a low heat

Simmer until reduced 

Take the pork out of the fridge and allow to come to room temperature prior to cooking

Grate the potatoes

Squeeze out as much liquid from the potatoes

Add the egg and season well with salt and pepper

Fry off portions of the potato mixture to make pancake sized rosti’s

When golden on each side, place the rosti’s on an oven tray in a 80C pre-heated oven

Cut the carrots in half longways and fry in some butter until tender

Season with salt and pepper

Pan fry the pork steaks for a few minutes each side (to medium)

Season with salt and pepper and allow the pork to rest

Fry the shiitake mushrooms in some olive oil

Season with salt and pepper

Take out the rosti’s and place them on the plates

Arrange the carrots and mushrooms on top of the rosti

Place the pork steak on top of the carrots and mushrooms

Strain and pour over some of the cider reduction

Garnish with some fresh sage and the fresh figs

Kris: Saison is one of my favourite styles of beer. It is also a great beer to match with a wide variety of foods. The slightly sweet and fruity character compliments the sweetness of the pork, cider reduction and the fresh fig. The earthiness also works well with the mushrooms and the carrots. The chilli highlights the spiciness of the beer too. It was a perfect match for the pork dish.

Caroline: Saison as a style has been really growing on me lately. I especially love it matched with food. We have been trying a lot of different Saisons recently and the La Sirene is definitely one of the best I have had. It was also an amazing match with the Pork dish. YUM!