Food & Drinks

There's more to cooking with beer than you thought

If you think beer is only about bitterness, it’s time to think again.

Jun 10, 2019 9:12am
By Now To Love with New World
Beer has a history as the drink you start the evening with, before moving on to wine.
But what if you could find a beer that was just as elegant, just as fruity, acidic, rich or spritzy? Step instore at New World, where we're celebrating our award-winning beers and ciders, and a whole new way in which to enjoy them.
There's a huge range of flavours and aromas with something to compliment every plate and palate, including traditional beers with a modern twist

Fall-apart sticky lamb riblets

Ready in 4 hours plus chilling & cooling
Serves 4
  • 4 x 800g lamb riblets, trimmed, skin off
  • ¼ cup chopped fresh thyme leaves
  • 4 cloves garlic, crushed
  • 1 Tbsp ground cinnamon
  • 1 Tbsp ground cumin
  • ⅔ cup whiskey
  • ½ cup firmly packed brown sugar
  • 2 Tbsp white wine vinegar
  • 2 tsp chilli flakes
1. Place lamb in a glass or ceramic ovenproof dish; score lamb lightly.
2. Combine thyme, garlic, spices and whiskey in a medium bowl. Rub all over lamb. Cover with plastic wrap; refrigerate for 3 hours.
3. Preheat oven to 160°C. Line two medium roasting pans with baking paper. Place lamb on wire racks in pans. Cover pans tightly with foil.
4. Roast lamb for 3 hours or until very tender, swapping pans halfway through. Remove foil; cool slightly.
5. Increase oven temperature to 180°C. Cut lamb between bones to separate riblets. Rub lamb with combined brown sugar, vinegar and chilli; season. Return lamb to oven for a further 30 minutes or until caramelised.
6. Serve seasoned with sea salt flakes and a bottle of McLeod's Pioneer Brown Porter.

Beer match

Prawn jambalaya

Ready in 55 minutes plus standing
Serves 4
  • 2 Tbsp olive oil
  • 4 chicken thigh cutlets
  • 250g cured chorizo sausage, sliced
  • 2 medium brown onions, chopped
  • 3 cloves garlic, crushed
  • 2 celery stalks, trimmed, sliced
  • 1 Tbsp cajun seasoning
  • 2 tsp sweet paprika
  • 1 medium red capsicum, chopped
  • 1 medium green capsicum, chopped
  • 400g can diced tomatoes
  • 2 cups chicken stock
  • 1½ cups long-grain white rice
  • 8 large uncooked prawns
  • ¼ cup coarsely chopped
  • Fresh flat-leaf parsley
  • 1 medium lemon, cut into wedges
1. Heat oil in a large saucepan over medium heat; cook the chicken for 10 minutes or until browned. Remove from pan; cover to keep warm.
2. Add the chorizo, onion, garlic, celery, cajun seasoning and paprika to same pan; cook, stirring occasionally, for 10 minutes or until vegetables are softened. Stir in capsicum.
3. Return chicken to pan with tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, for 10 minutes or until capsicum is tender. Add rice; cook, covered, for 12 minutes or until rice is tender.
4. Meanwhile, shell and devein prawns, leaving tails intact.
5. Add prawns to pan; cook, covered, for a further 3 minutes or until prawns are just cooked through. Remove from heat; stand for 5 minutes. Fluff rice with a fork; season to taste. Stir in parsley.
6. Serve with lemon wedges and a cool Sprig & Fern Dopplebock.

Beer match

Read More