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.

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