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COLIN FASSNIDGE recipes to match to your favourite brews


Generally, beer and food pairing runs by the principles of the three

Beer’s broad range of flavours, aromas and textures makes it a perfect match for all kinds of foods. At Matilda Bay we love experimenting with beer and food matching, so we have developed this little booklet to share this passion with you. Our large range of craft beers means the potential food matches are endless. We have given you a start by sharing with you some great recipes developed especially for our brews by celebrity chef, Colin Fassnidge. Enjoy!


Often the flavour of the beer will go hand in hand with the flavour of the food. For example a dark lager such as Dogbolter with chocolate, coffee and burnt malt flavours will match to a rich and dense chocolate dessert.


When it comes to matching contrasting food and beers it becomes a little trickier to find palate-pleasing combinations, therefore opposite flavours may apply. For example, highly hopped and bitter pale ale may go well with rich yet creamy matured cheddar cheese.

This component of food and beer matching generally refers to the beer ‘washing away’ any lingering mouth feel of the food. A crisp refreshing lager with appreciable bitterness such as Minimum Chips may rinse away the fatty film left behind by fish and chips.



Fat Yak first impresses with its golden colour, distinctive, hop driven, fruity and herbaceous aromas, giving characteristic passionfruit and melon notes, followed by a hit of hop flavour at the finish. The taste is refreshingly clean on the palate. —

This unique brew has a light malt palate with a distinct honey aroma and flavour plus a hint of bitterness. Clean, crisp and dry on the palate and surprisingly refreshing. —



IBU: 25 | HOPS: Pride of Ringwood, Cascade, Nelson Sauvin MALTS: Pale, Crystal

IBU: 15 | HOPS: Pride of Ringwood | MALTS: Pale Malt Barley, Pale Malted Wheat, Honey


Styled on the traditional German wheat beer or weizen style of beer. Redback has a fruity/clove aroma, a generous creamy mouth feel and refreshing hop finish. — PERFECT with SMOKED SALMON with MISO MAYONNAISE and LEMON CURD | PAGE 18 for recipe

Minimum Chips is a unique, seasonal inspired golden lager. Whilst many premium lagers are malt driven, Minimum Chips is differentiated by its appreciable hop bitterness and crisp full flavour. —

PERFECT with FISH FINGERS and TARTARE | PAGE 16 for recipe

IBU: 18 | HOPS: Saaz | MALTS: Pale, Wheat Malt

— IBU: 26 | HOPS: Centennial | MALTS: Pale, Crystal



Bohemian Pilsner has a light, golden colour and a distinctive hop character with spicy and peppery notes. Its bitter finish is balanced across the palate with a clean mid-palate and full malty flavour. — PERFECT with 12 HOUR BRAISED LAMB SHOULDER | PAGE 20 for recipe

— IBU: 35 | HOPS: Saaz | MALTS: Pale, Crystal Malt


Helga was inspired by the Munich ‘Oktoberfest’ lagers — also known as Helles lagers. Helga pours to a golden amber hue, slightly deeper than mainstream lagers and is capped with a densely packed white head. — PERFECT with SMOKED HAM HOCK TERRINE RECIPE at WWW.MATILDABAY.COM.AU

— IBU: 23 | HOPS: Pride of Ringwood, Pacifica MALTS: Pale, Wheat Malt, Crystal


Dogbolter is a Munich-style dark lager. Central to this style is a rich malt character reflected in the make-up of the grist. We carefully selected six different malts including Pale, Crystal, Wheat, Chocolate Malt and Chocolate Wheat to deliver a rich caramel, chocolate and toffee flavour. Chocolate malts also give Dogbolter its dark ruby colour. — PERFECT with BRAISED BEEF BRISKET and PICKLED VEGETABLES RECIPE at WWW.MATILDABAY.COM.AU

Alpha Pale Ale derives its name from the alpha acids in hops which, added early in the boil, impart a distinctive bitterness. Cascade and Amarillo hops are used to make this beer. Hops are added early and late in the boil and then dry hopped in late fermentation. They contribute a wonderfully complex fruit and citrus aroma. Pale malts round off this beer with a fuller malt character. —


IBU: 25 | HOPS: Hallertau Hersbrucker | MALTS: Pale, 2x Crystal Malts, Wheat Malt, Chocolate Malt, Chocolate Wheat Malt

IBU: 55 | HOPS: Cascade, Amarillo, Pride of Ringwood | MALTS: Pale, Crystal HY WINN OP



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Corned Beef with Spring Vegetable and Pistou Broth

It has a full rich flavour combined with a perfect balance of sweetness and acidity, and the crisp bite of whole apples. There is a certain amount of astringency in the aftertaste. It is crafted carefully so as to retain as much flavour and palate length as possible while also maintaining the refreshment. — PERFECT with APPLE TARTE TATIN and CIDER SORBET | PAGE 24 for recipe

Fish Fingers with Tartare Smoked Salmon with Miso Mayonnaise and Lemon Curd 12 Hour Braised Lamb Shoulder Roast Suckling Pig Shoulder Apple Tarte Tatin with Cider Sorbet



CORNED BEEF • 1kg David Blackmore corned silverside marble score 9 • 2 onions • 2 carrots • 2 sticks celery • 2 cinnamon sticks • 2 star anise • 1 bay leaf • 5 black peppercorns

Corned Beef with Sp ring Vegetab le a Pistou B nd roth

SPRING VEGETABLES with PISTOU BROTH • 1 head fennel • 1 bunch baby dutch carrots • 100g peas • 100g broadbeans • 1 courgette • 1 bunch basil • 2 cloves garlic • 100ml olive oil • 500ml corned beef cooking liquid • Watercress or pea shoots to garnish

CORNED BEEF Roughly chop vegetables. Dry roast cinnamon and star anise to release maximum flavour. Put corned silverside, vegetables and aromats in a pot deep enough to submerge meat. Cover with water and bring to the boil. Turn down to a simmer, cook gently until a knife can pierce the beef with ease. Let cool in stock before portioning. Keep stock for serving sauce. SPRING VEGETABLES with PISTOU BROTH Dice fennel and courgette, peel baby carrots. Remove outer skin of broadbeans. In a pot of salted boiling water blanch each vegetable separately then submerge in ice water. In a mortar and pestle grind basil and garlic to a paste with the olive oil. In a saucepan heat the corned beef portions in the stock till just warm, add the mixed vegetables and a spoonful of the pistou paste to your preferred taste. Garnish with watercress or pea shoots.




FISH FINGERS • 1kg ling fillet (or your choice of firm white fish) • 1 lemon zested • 100g plain flour • 3 eggs • 150ml milk • 300g fine breadcrumbs • Salt • Pepper

Fish F in with T gers artare

TARTARE SAUCE • 250g mayonnaise • 50g salted baby capers • 50g cornichons • 1 lemon juiced and zested • 1/4 bunch of flat leaf parsley • Salt • Pepper SERVES 4


FISH FINGERS Cut fish into finger sized batons, zest lemon over fish to lightly marinate. In three separate bowls put flour, salt and pepper in one, whisk eggs and milk in another, and put breadcrumbs in the third one. Firstly coat the fingers in seasoned flour and shake off the excess. Dip the fingers in the egg wash then toss in the bread crumbs. Repeat the egg wash and breadcrumb stage again for a double crumb fish finger. Heat fryer or pot of oil to 180°C and fry fingers until golden brown and just cooked on the inside to avoid the fish becoming dry. TARTARE SAUCE Wash the capers under cold running water to remove excess salt. Roughly chop capers and cornichons. Remove the zest from a lemon with a microplane before juicing. Roughly chop the parsley. Put mayonnaise in a mixing bowl, add the capers, cornichons, lemon juice and zest to desired acidity then add the parsley.


SMOKED SALMON • 100g regal smoked salmon (unsliced fillet of salmon) • 1cucumber • 1/8 head of cauliflower • 2 salad radishes thinly sliced • Lavosh cracker (from any fine deli)

Smoked S almon with Miso Mayonna ise and Lemon Cu rd


LEMON CURD • 4 lemons • Salt • 75g butter • Pinch of sugar

MISO MAYONNAISE • 200g mayonnaise • 30g white miso paste SERVES 2

PICKLING LIQUID • 300ml water • 200ml white wine vinegar • 100g sugar • 1 cinnamon stick • 1 star anise • I bay leaf • 5 coriander seeds • 5 fennel seeds

SMOKED SALMON Slice the salmon into pieces about 0.5cm thick. Brush one side with a little oil. On a very hot stove stop fry one side of the salmon until a little charred. Peel the cucumber and discard the skin, continue to peel the cucumber into ribbons stopping before the seeds. Just before serving dress the cucumber with pickling liquor. Cut the cauliflower into small florets. Bring pickling liquor to the boil and pour over cauliflower, cover with cling film and let cool. On a plate arrange seared salmon with pickled cauliflower, cucumber and shaved radish. Put a few dollops of miso mayonnaise and lemon curd on the plate. Arrange a shard of lavosh on top and serve. MISO MAYONNAISE Mix both miso and mayonnaise together. You can add more or less miso depending on your taste. LEMON CURD Boil whole lemons in a saucepan of salted water for 1 hour. Cut lemons in half and remove pips. Retain some of the lemon cooking liquid for blending. In a blender add lemons with a splash of the cooking liquid, blend until a smooth paste then add a few knobs of butter and a sprinkle of sugar. May need a little more salt at this stage. Let cool before serving. PICKLING LIQUID In a dry saucepan, dry roast the aromats. Add the water and vinegar then the sugar. Bring to boil then use accordingly.


LAMB SHOULDER • 1kg lamb shoulder • 1carrot • 1celery • 1onion • 1bay leaf • Thyme • R osemary • C hicken stock

VEGETABLES • 600g kipfler potatoes • 18 dutch carrots • 12 pencil fennels • 12 baby turnips

12 Hour Braised Lamb Shoulder



LAMB SHOULDER Sear lamb shoulder to give a nice colour on each side. Put lamb shoulder in a deep roasting tray with roughly cut carrots, onion, celery, bay leaf, thyme and rosemary. Add chicken stock to baking tray until lamb is 3/4 submerged. Cover lamb with baking paper, seal lamb with foil and cook for 12 hours at 90°C. VEGETABLES Cover kipflers with water and salt, season with thyme, bay leaf, onion and garlic. Slowly cook kipflers so a knife goes through easily. Blanch carrots, fennel and turnips. TO SERVE Once shoulder is cooked remove from tray. Remove the large flat bone from the shoulder. Glaze shoulder in a pan with some of its cooking liquid and a knob of butter. Keep basting. Mix heated potatoes with butter and chopped mint. Once vegetables are cooked toss with butter, garnish with picked thyme and season well.


• 1suckling pig shoulder (foot and all) • 1clove garlic • 1star anise • 1cinnamon stick • 20g fresh ginger • 50g butter • 1/4 bunch sage •M  urray River pink salt • 15ml olive oil SERVES 4-5

Roast Suckling Pig Shoulder


Put the sage leaves (keeping the stalks for later) and pink salt in a mortar and pestle. Grind until sage breaks down into a green fine salt. Stir through some more pink salt but keep in flakes. Dry roast cinnamon and star anise to release maximum flavour. On a double layer of foil place the aromats, ginger, crushed garlic (just squash with the palm of your hand) butter and sage stalks. Put pork shoulder on top and roll up the edges of foil to protect the meat leaving all the skin exposed. Drizzle with oil and sprinkle with sage salt. Place shoulder on a wire rack on a tray and put in a hot oven for about 30mins until the skin goes golden and crispy. Reduce oven temperature to about 130°C and slow roast for about 3 hours until meat is tender and can easily pull off the bone. Let cool for about 30mins in foil before serving to avoid meat drying out. Serve with apple sauce and your choice of vegetables.


SORBET • 6 whole Granny Smith apples • 1/4 bunch spinach • 6 cups Dirty Granny Apple Cider • 100ml maple syrup • 4 cinnamon sticks • 6 whole cloves • 1piece of ginger, peeled and sliced • 2 tablespoons lemon juice • 150g glucose

Apple Tarte Tatin with Cider Sorbet


APPLE TARTE TATIN • 2 Granny Smith apples • 100g white sugar • 50g butter • 1sheet of butter puff pastry (from local supermarket) SERVES 2

SORBET Blend Granny Smith apples with spinach and pass through a fine strainer. In a saucepan bring cider, maple syrup and aromats to the boil and simmer for 15mins. Dissolve in glucose and let cool. Once chilled add fresh apple juice and lemon juice. Churn sorbet in an ice cream churner. APPLE TARTE TATIN Peel and quarter apples, remove core. In a hot saucepan sprinkle in sugar, stir until a dark caramel colour. Add chilled butter and stir until melted. Pour caramel into tart mould. Arrange apple on top in a fan shape. Cut pastry to size and place on top of the apples. You will need a little overhang on the side. Cook in hot oven about 200°C for about 20–25mins. Cool slightly before turning upside down.


Fruity And Complex



Lighter And Crisp Finish






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Matilda Bay Food Matching and Recipe Guide  
Matilda Bay Food Matching and Recipe Guide