Caroline: Happy Australia Day!!
Kris: Australia Day was a great opportunity to drink some local craft beers and to cook some classic Australian recipes with some indigenous ingredients. I used some kangaroo, lemon myrtle, bush tomatoes and tasmanian pepper berries.
Caroline: Fire up the barbie! Crack a coldie! Get a bit sunburnt! Make some hamburgers in the shape of Australia!
Kris: OK, calm down.
Caroline: Sorry.
Kris: The first dish I cooked was some Kangaroo skewers with Lemon Myrtle Chutney. (I have posted this recipe before, you can find it on our Recipe Page). I matched the dish with Lord Nelson Three Sheets Pale Ale. It is a 4.9% Australian Pale with sweet malt and citrus and floral hop characters. The beer complimented the chutney and was refreshing in between bites.
Kris: Mc LarenVale Dark Lager is a great interpretation of one of my favourite beer styles. It has chocolate and roasted malt flavours and aroma, with just a hint of bitterness. It was also a great ingredient and match to the next course.
Kangaroo Pies
500g Kangaroo fillet
1 bottle McLarenVale Dark Lager
1 brown onion
250g mushrooms
2 cloves garlic
4-5 dried bush tomatoes
4-5 tasmanian pepper berries
3-4 sprigs fresh thyme
2 cups beef stock
2 Tbs Tomato paste
olive oil
salt and pepper
Good quality puff pastry
Method
Thinly slice the onion and saute in some olive oil in a saucepan on medium heat
Add the thyme, garlic, bush tomatoes and pepper berries
Dice the kangaroo and brown in the saucepan
Add the mushrooms (thinly sliced)
Add the beer and beef stock
Turn down the heat to low
Add the tomato paste and stir through
Cook for 2-3 hours until the meat is tender and the sauce has thickened
Season with salt and pepper and allow to cool
Defrost some pastry and cut out circles to fit a muffin tray
Brush the top of the pies with some melted butter
Cook in an oven pre-heated to 200 C for 25 minutes until golden
Stout Lamington’s
(makes 4)
1 plain sponge cake
400g dark chocolate
200ml Holgate Temptress Porter
Shredded Coconut
Method
Melt the chocolate in a stainless bowl over a pot of simmering water (double boiler)
Whisk in the stout
Remove from heat
Cut the sponge cake into cubes
Dip the cake in to the chocolate mixture
Roll in coconut
Refrigerate for an hour before serving
Kris: The stout Lamington’s were really tasty, especially paired with the Holgate Temptress. I have featured this beer before, but it is one of my favourite beers to enjoy with dessert.
Caroline: This is the most genius dessert. Sponge cake dipped in chocolate-dipped in coconut. WHAT? Yes, please. Holgate Temptress is one of my favorite beers. The coffee-dark chocolate character of the beer was a perfect rich friend to Lord Lamington.