F- BEER U- MORE BEER- N MORE MORE BEER

Hey foodies
Hope everybody is relaxed and that you tried to tone it down and slip into slo-mo mode.
Let’s talk crafted beers. Slowly starting to become trendier. Just like food people are aware of what they drink. People want to know where there food and drinks come from and what it’s made of.
What is a crafted beer? Beer made by a brewer that is small, independent, and traditional, this is a very basic definition.
There is a bad stigma floating around about beer that it’s boring or just for sporting events. This is not true and there are plenty of chefs out there pairing beautiful food with great beer. Think hearty stews with a dark stout or golden ale, light ale with a salad.
Here are a few tips on pairing beer with food.
• The more hop bitterness the beer has, the heartier or livelier the meal needs
• Another general rule is keep sweet with sweet, and tart with tart.
• For those of you, who are bound to the wine pairing school of thought, think of ale as red wine and lager as white wine. Hoppy beers can also be used in place of a pairing that calls for an acidic wine. Though it honestly doesn’t matter, these tips might help you to convert your taste buds over to beer or those of a friend over to beer.
Just have fun and keep things simple. We do have some great grafted beers in South Africa one of my favorites’ are Darling Brew Slow beer please go have a look at their beer. Hers a great recipe to pair with their Native Ale
Cheers from Chef Ray
Food is love

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Sea Salt, Pistachio + Turkish Delight Chocolate Snaps

very kiff

Finger, Fork & Knife

 

Sea Salt, Pistachio + Turkish Delight Chocolate Snaps

This is one of the simplest treats I know how to make. Rich, dark and just-the-right-amount-of-bitterness chocolate is melted above gently simmering water and then spooned into whisper-thin rounds, dotted with sugared-hazelnuts, pistachios, rose turkish delight and sea salt. These little chocolate snaps are the perfect after-dinner sweet to end the night with.

 

you'llneed
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100 g good-quality dark chocolate

2 tbsp hazelnuts, roughly chopped

½ tsp caster sugar

2 tbsp pistachios, shelled, roughly chopped

2 squares of good quality store bought rose turkish delight, chopped

Sea salt flakes, to sprinkle

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1. Preheat oven to 180C
2. Place hazelnuts on a baking tray lined with baking paper. Roast in the oven for 2 minutes. Remove the hazelnuts from the oven and scatter over caster sugar. Return to the oven for a further 1 minute. Remove from oven. Set aside.
3. Roughly break up the chocolate and…

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Good day foodies

Its summer time magic, time for cool desserts, fun vibe salads and loads and loads of bubbly.

  • I’m a big supporter of local MCC or method cap classique. This bubbly is made in the same style as the classic French champagne, but not being produced in the region Champagne in France, we cannot call our local MCC Champagne. We can compete on the same level and there are some stunning local MCC’s out there. I love Graham Beck ,one of the MCC pioneers in the country. I had the opportunity of  tasting Graham Beck blanc de blancs with a friend at one of my favorite wine bars in our hometown and tasting turned into a bottle or two. We are both firm believers in “a day without bubbly is a day wasted”.  Produced from 100% Chardonnay this delicious and versatile bubbly combines rich creamy aromas with hints of fresh lime fruit on the nose. When I tasted it all I can say is it tasted like rainbows and rock n roll; everything that is right with life. Method cap classique is starting to climb out of the stigma of only being a celebration drink, I like this, and the paring opportunities are endless. When pairing with food just remember: vinegar in a no no… very good with desserts and buttery dishes. I would pare the Graham Beck blanc de blancs with this apple terrine recipe.  Hope you have fun this summer!  Pop some bubbly with friends and family and celebrate life! Feel free to send me some photos of you drinking bubbly or cooking food

 

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‘Champagne for my real friends and real pain for my sham friends’

Tom Waits

 

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