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FOOD & BEVERAGE

food & wine pairingsWine, beer and spirits are an integral part of an exceptional culinary experience and we would like to assist you in enjoying it to the fullest. We want to add value to our customers by providing marvellous chef-prepared recipes and beverage pairings. 

Enjoy the delights of life with friends and family, as we do, and bring the world to your kitchen.

elisabeth spencer Sauvignon Blanc paired with Poached Salmon with Hollandaise Sauce

Salmon is the choice for pairings with Sauvinon Blanc; Grilled or poached
the Hollandaise butter sauce is easy to make, and for those in a rush, can
be purchased at the local supermarket in powder form.

4 salmon filets (0.5 lb/person)
1/2 cup lemon juice
Dash of Worcestershire sauce
Peel from 1 lemon
1 carrot, chopped
  1 bayleaf
1 medium onion, thinly chopped
1 egg yoke
1 tablespoon vinegar
1/2 cup butter (1 stick)

Marinate the salmon with the lemon juice, Worcestershire and salt & pepper. Prepare
court-bouillon (lemon, onion, carrot, bayleaf, salt & pepper) and place in a large pot with boiling water, leave to simmer. Place the salmon in the bouillon/water for 8 minutes. Remove salmon, keeping it warm. Discard the water except one cup. Cool the water with a few ice cubes. To prepare hollandaise, place the yoke of an egg into a hot skillet. Add vinegar to yoke & mix. In a separate pot, melt butter. Add the cooled liquid from poaching into the skillet with egg & using very low heat, mix thoroughly, gradually adding the melted butter, stirring constantly.
Pour hollandaise over fish & service with steamed artichokes & boiled potatoes.

elisabeth spencer Cabernet Sauvignon paired with Mediterranean Herbed T-Bone Steak

Preparation time 25 minutes - Cooking time 20 minutes - Serves 4

4 t-bone steaks
6 tablespoons of olive oil
3 tablespoons chopped fresh parsley
1 large can diced, drained tomatoes
16 pitted, diced black Kalamata olives
  1 medium onion, thinly chopped
3 large garlic cloves, chopped
1 tablespoon of each: oregano,
savory, thyme, rosemary, mint
flakes, sweet basil and tarragon

In a large dish, combine the parsley, tomatoes, olives, onion, garlic & herbs.
Mix thoroughly producing a thick paste.
Add 6 tablespoons of olive oil into two skillets, at high heat, and sauté the steaks
3 to 4 minutes each side, adding a pinch of salt to one side.
Add 4 tablespoons of olive oil to another skillet over low heat and add the paste,
mixing thoroughly with the olive oil. Cook for 5 minutes.
Place steaks on dish and add the paste on top of the meat.
Serve with mashed potatotes.

MCAUSLAN APRICOT WHEAT BEER WITH STUFFED PORK ROAST

Preparation time 15 minutes - Cooking time 1 hr 45 minutes - Serves 4

800 gr pork roast from the ribs
½ teaspoon pepper
½ teaspoon salt
½ cup chicken bouillon
  ½ cup Apricot wheat ale
6 dried apricots
3 prunes
1 carrot cut in 3 x 1 inch chunks
  1 onion cut in 4 quarters
1 bay leaf
1 celery branch 4 inches long
½ cup canola oil
2 tablespoons butter

Pre-heat the oven at 300 F.
Pour canola oil into a skillet on high heat and sear all sections until a golden crust shows all over the meat.
In a pyrex roasting pan, place butter, bay leaf, carrots, onion, dried apricots & prunes.
Pour chicken bouillon and beer inside the roasting pan.
Cut a deep incision lengthwise in the meat, place in roasting pan and into the oven after basting it with the liquid.
Make sure the apricots are fully covered by the liquid, lest they burn, turning black.
Every 20 minutes, bast the roast with the liquid and cook for 90 minutes.
Increase the temp of the oven to 350F for 15 minutes.
Remove the roast pan from the oven and stuff the carrots into the incision.
Cut out 4 portions and serve with asparagus and french fries.

ST AMBROISE PALE ALE PAIRED WITH THAI SHRIMP

Preparation time 15 minutes - Cooking time 12 minutes - Serves 4

48 medium sized shrimp
1 cup chicken stock
1 onion, chopped
  2 tablespoons salted butter
1 tablespoon tumeric
pinch of pepper
  1/2 cup cold water
1/2 teaspoon cornstarch

After thawing, place the shrimp in a skillet with hot water and chicken base.
Using a second skillet, chop 1 onion and soften it with 2 tablespoons of salted butter.
Add 1 tablespoon flat of turmeric with a pinch of pepper.
Place 1/2 of a teaspoon of corn starch and dilute in 1/2 cup of cold water.
Put the shrimp with the half cup of the chicken bouillon into the pan with the onions and turmeric.
Add the water with the corn starch and reduce at high heat until consistency is obtained.
Adjust the seasoning and serve on rice.

mcauslan stout beef & beer stew

1.6kg of beef stew cut in small cubes
4 large onions thinly sliced
3 garlic cloves crushed and sliced
1 ½ teaspoon of thyme leaves
½ cup butter
  3 tablespoons of canola oil
¼ cup of flour
1 can of tomato paste
300 grams of sliced mushrooms
1 tablespoon full of brown sugar
  2 teaspoons of salt
1 teaspoon of ground pepper
1 bay leaf
3 cups of McAuslan Stout

In a large Dutch oven using medium-high heat, brown the beef cubes in the canola oil, then remove the meat and the rest of the oil.
Add half of the butter and brown the onions for 35 minutes at low heat, stirring occasionally.
Add the rest of the butter in a heavy skillet, at low heat, with the bay leaf, tomato
paste, seasonning, garlic, thyme, mushrooms and brown sugar, mix well.
Add the meat and onions, stir and slowly add the beer mixing it with the preparation.
Cover and cook for 2 hours at 350 F.
Remove the bayleaf before serving on fresh pasta.