There's more to cooking with beer than you thought

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

McLeod’s Pioneer Brown Porter

Sweet chocolate and berry notes with a dry finish goes perfectly with sweet lamb.

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.