A bit of a departure for me on this recent piece for Guardian Australia. Collaborating with two people who I have great professional respect for. Gerrard “Mitch” Mitchell, a Perth based chef, known by many as Beersine. His grasp of using beer in his food is second to none. Jess Shaver, an excellent Perth food photographer and a passionate beer advocate. The two recipes have beer matchings and a different level of time commitment required. The brisket involves a two day brine and a long slow cook. Worth every minute. If some of the ingredients aren’t immediately to hand I’d reccomend having a go with what you’ve got. I have foregone the Goji berries and the malt in the past and still had great results. You can read it here.
There’s less than a month until the inaugral London Hop Shoot Festival and if you haven’t heard of it yet you’re in for a treat. This isn’t just another beer festival. It’s a collision of town, country, social media and hops with the spirit of Cannonball Run thrown in for good measure.
The weekend of 27th April will see an assorted group of hop heads picking Kentish grown hops on the farm of Chris Lilliwhite. Crop picked and bagged they will divide the harvest and head back to London. From Trafalgar Square the race to get the hops onto the table then begins as teams from venues signed up race to serve up the first dishes. You can follow the build up and action throughout the festival on Twitter through @londonhop and #londonhopfest.
Possible venues participating are from across London so if you’re in the Capital you are unlikely to be disappointed. They include:
The Draft House (Battersea, Clapham & London Bridge), Old Red Cow (Smithfield), The Clifton (St Johns Wood), Crown & Anchor (Chiswick), White Swan (Twickenham), The Botanist (Kew), Ben’s Canteen (St John’s Hill), The Bull (Highgate), The Euston Flyer (Euston), The Victoria (Bayswater), Duke’s Brew & Que (Hackney), Horseshoe (Hampstead)
It’s another innovative initiative from the beer and food community of London and I for one can’t wait to see what’s served up.