METHOD

1. Roast walnuts 5 minutes
2. Melt brown sugar.
3. Drizzle across roasted walnuts.
4. Sprinkle with cayenne pepper powder.
5. Then crush and sprinkle on scallops.
6. Heat pan, add oil and sear scallops for 3 min each side adding cider as it’s being cooked.
7. Take scallops from pan and add some sage butter and a whole lot more ginger and agave cider to add as sauce later if preferred.
8. Served with bite sizes of salt and pepper tuna as well as a side salad.

METHOD

1. Caramelise onion and apple in cider.
2. Cook pork to brown one side.
3. turn pork and add onion and apple and simmer in more cider.
4. Cook for another 4-5 minutes and then serve with fresh garden salad.

METHOD

1. Cook bacon in Darlo Dark and then chop into small squares.
2. Mix 200ml Darlo Dark with 2-3 Tspn Worcester shire sauce and a dash of Tabasco.
3. Cook in oven 5-8 min on 180-200 degrees.

METHOD

1. Marinade scotch fillet steak in mandarin, orange, BBQ sauce, soy sauce, onion, garlic and of course a Darlo Dark Lager
2. Cook up the marinade whilst cooking the steak and it makes an amazing sauce to cover the steak with

INGREDIENTS

210g pitted dates
1 Tspn bi carb soda
1 cup boiling water
70g brown sugar
2 eggs
80g self raising flour
60g whole meal SRF
200ml Rye IPA
1 Tspn Vanilla Extract
60g butter

Caramel Sauce:

140g brown sugar
100g butter
250ml thickened cream
1 Tspn vanilla extract
150ml Rye IPA

METHOD

1. Preheat oven to 180C
2. Grease 20cm square tin or muffin tray
3. Combine pitted dates, bi carb soda, boiling water in a mixer
4. Let stand for 5 minutes
5. Add brown sugar and butter to mixture and process on speed 6-7 for 10 seconds until dates are chopped
6. scrape down and add flour first, then eggs, whole meal SRF, Rye IPA and vanilla extract and process on speed 4-5 for 5 seconds at a time until combined
7. Sprinkle with cracked Himalayan salt and cayenne pepper for a bit of BITE
8. pour into prepared tin or large muffin cups (make 9 large muffins)
9. bake for 15-17 minutes. For muffins 20-25 minutes
10. Stand for 5 minutes before turning out

Caramel Sauce:

1. Combine all into a thermomix & cook on 80C. Speed 1 for 2 minutes until butter has melted. Cook for another 5-8 minutes on Varoma, speed 2.
2. Sauce will thicken on standing

METHOD

1. Smash up a clove or two of garlic, a heaped teaspoon of Cumin seed, and a pinch of salt in a mortar and pestle
2. Put this into a saucepan with a little olive oil and heat gently until it smells amazing.
3. Throw in a couple of eshallots sliced thinly, and saute until soft.
4. Then add a bottle and a half of Agave Ginger Cider and bring to a simmer.
5. Into a baking dish lay a full layer or two of American style pork ribs, and pour over the cider mixture.
6. Cover tightly with foil and bake for an hour and a half or thereabouts at 180 degrees C until the meat is just coming away from the bone.
7. Take out and pour off the braising liquid into a saucepan, add a couple of tablespoons of tamarind paste, and a couple of tablespoons of brown sugar.
8. Reduce over a high heat until thick and syrupy. Check the seasoning, and if needed, add a splash or two of fish sauce to add saltiness, more brown sugar if it needs more sweetness, and even squeeze of lime if it is too sweet.
9. Brush the ribs with a bit of the reduced marinade and BBQ (over charcoal if possible) until brown, slightly charred and sticky.
10. Remove to a platter, separate into individual ribs and smother in the sticky sauce.
11. Sprinkle over some finely sliced chilli, shallots and coriander

METHOD

1. Simmer 30gm of butter, 1 cup of dates halved, 1 cup of white sugar and 250 mL of Agave Ginger Cider for 10 minutes on medium heat
2. Set aside to Cool
3. Heat oven to 180 degrees Celsius.
4. Line loaf tin
5. Add 1 1/2 cups of flour, 1 tsp of baking powder and 1 tspn of banking soda to dates mixture
6. Bake for 35-45

INGREDIENTS

1 Tbsp (15 mL) gelatine
4 Tbsp. (60 mL) Darlo Dark
2 1/4 cup (565 mL) thickened cream
1/2 cup (125 mL) icing sugar
1/2 vanilla bean slit lengthwise

METHOD

Makes 6 servings

1. Butter 6 ramekins
2. In a small bowl, soften the gelatin in Darlo Dark.
3. Combine the cream, icing sugar and vanilla bean (seeds) in a saucepan.
4. Heat to dissolve the sugar and bring to a boil.
5. Remove from heat and add the gelatin and beer.
6. Gently stir to dissolve. If all the gelatin does not dissolve, heat gently and stir until it does dissolve.
7. Pour the mixture into ramekins.
8. Chill for a minimum of 2 hours.
9. To unmold, run a hot knife around the inside of each ramekin and turn onto individual plates.
10. Serve with caramel & Darlo Dark sauce.

INGREDIENTS
Apple Dumplings:
4 peeled and cored Pink Lady apples
2 tablespoons chopped dried cranberries
2 tablespoons chopped hazelnuts
3 tablespoons softened butter
Cinnamon
Ginger powder
3 tablespoons Sydney Cider
Shortbread crust pasty / Pie Pastry (can buy or make your own)

Sydney Cider caramel sauce:
¾ cup Sydney Cider
3 Tablespoons butter
1 cup brown sugar
Pinch of salt
1 teaspoon cinnamon
1 teaspoon vanilla

METHOD

1. Combine cranberries, hazelnuts, butter, cinnamon, ginger and Sydney Cider; stuff the centre of each peeled apple.
2. Roll out the pastry and cut into squares large enough to cover the apples. Place one apple in the Centre of each square and bring the corners up to meet the middle in a dumpling shape and pinch the edges to seal.
3. In a saucepan, add some Sydney cider, 2 tablespoons brown sugar, lemon juice and cinnamon and boil for one minute.
4. Pour cider sauce over dumplings, and place the dumplings in the oven in a baking dish for about an hour, spooning the sauce over the dumplings occasionally during baking.

Sydney Cider caramel sauce:

1. Add the Sydney cider to a medium sauce pan over medium-high heat and bring to the boil. Allow the apple cider to cook down a little bit and then reduce the heat.
2. Add the brown sugar, butter, heavy cream, and cinnamon and increase the heat back to medium-high heat. Continue to cook for 10-15 minutes until the caramel thickens and starts to become darker in colour.
3. Remove from heat, add the vanilla and salt; stir to combine. Set aside to cool, the caramel sauce will thicken even more once it cools.

Serve the dumplings with this delicious caramel cider sauce and some ice cream.

INGREDIENTS
Beef, cut in cubes
Onion, sliced
2 cloves of garlic, chopped
1 cup of celery, chopped
Fresh thyme
Fresh parsely
1 bottle of Darlo Dark
Beef stock

Egg yolk
Puff pastry

METHOD

1. Flour the chunks of steak and brown them.
2. Fry the onion, carrot, garlic and celery until brown.
3. Add the thyme, parsley, beef stock and Darlo Dark.
4. Cook till reduced.
5. Add more flour to thicken.
6. Place mixture into a pie dish.
7. Press pastry over top of pie and brush with egg yolk .
8. Cook in oven for 20 minutes or until golden.

INGREDIENTS
For the filling:
4-5 large Granny Smith apples
1 cup of frozen mixed berries
2 bottles of Sydney Cider (reserve half a bottle to drink yourself whilst cooking)
100g Caster Sugar
For the topping:
100g brown sugar
100g butter (for vegan, use Nuttlex or similar)
100g plain flour
50g rolled oats
50g shredded coconut
1 tsp cinnamon

METHOD

1. Heat oven to 180c (fan forced) or 200c (regular)
2. Peel the apples and chop into chunks (around 3-4cm)
3. Pour the sugar over the apples and cover them with the cider.
4. Bring to a simmer over a medium heat for about 10 minutes, stirring occasionally. Apples should just soften but still have a slight crunch.
5. Meanwhile, make the crumble: place all dry ingredients into a bowl and rub the butter through with your fingertips until the mixture resembles bread crumbs and holds together when pressed.
6. Drain the apples (drink the left over cider) and put them in an oven-proof dish. Sprinkle over the frozen berries.
7. Cover the apples and berries with the crumble topping.
8. Put the crumble in the oven for 20-30 minutes, or until golden brown and bubbling.

Serve with cream or ice-cream.

INGREDIENTS

1 cup bread flour
¼ cup cocoa powder
½ tsp baking powder
½ tsp salt
1 tsp instant coffee
¼ cup raw sugar
1 ¾ cups, chopped good quality dark chocolate
(60% cocoa)
4 tbs unsalted butter (cut into cubes)
2 tbs vegetable oil
½ cup Darlo Dark
1 large egg plus 1 yolk
2 cups pretzels
2 tbs golden brown sugar

METHOD

1. In a bowl add the flour, cocoa powder, baking powder, salt, espresso powder, and sugar. Mix until well combined. Set aside.
2. In a microwave safe bowl add the chocolate, the butter and the oil. Microwave on high for 30 seconds, stir and repeat until melted. Don’t over heat or the chocolate will seize.
3. Stir in the beer.
4. Add the chocolate mixture, egg and yolk to the dry ingredients and stir until just combined, some lumps are OK.
5. Cover and refrigerate until the dough as has set (approx. 1 hour)
6. Preheat oven to 180c.
7. Add the pretzels and brown sugar in a food processor. Process until pretzels are broken up but large pieces still remain.
8. Using a cookie dough scoop or tablespoon, make balls just a bit smaller than golf balls, roll into shape with your hands.
9. Place dough balls into pretzel mixture, press until pretzels are coated.
10. Line a baking tray with baking paper and add cookie balls
11. Bake cookies at 180c for 8-10 minutes or until the edges have set but the centre is still soft. Cookies will firm up as they cool. Don’t over-bake or the cookies will be dry and crumbly.
12.  ENJOY!

INGREDIENTS

1 organic chicken
2 Granny Smith apples, halved
3/4 bottle of Sydney Cider
Olive oil
Salt, pepper
3 small brown onions, halved
3 carrots, halved
1 choko, sliced
8 chat potatoes, halved
1 eggplant, sliced
Flour
1/2 bottle Lovedale lager

METHOD

1. Preheat oven to 200c
2. Place chicken, apples and onions in a ceramic baking dish and season with salt, pepper and drizzle with a generous serving of olive oil
3. Pour 3/4 bottle of Sydney Cider evenly over dish and bake for up to 3 hours or until the skin is crispy (with lid on) – every now and again baste the chook with the apple-y cider-y puree so the meat remains tender (you may want to discard the apple skins)
4. In a separate baking tray roast veggies of your choice with olive oil and season (within the last hour of the chook being ready)
5. Once the veggies are done pop in with the chicken so they soak up all the cider brothLovedale Lager Gravy
6.  Combine the juices from your slow roasted chook and that of the veggies, slowly mixing in the flour to thicken into a flavoursome gravy
7. Fold in Lovedale Lager – to taste

INGREDIENTS

3 sprigs rosemary
Olive oil
Salt & pepper
600g gravy beef (sliced into thick chunks)
1 large brown onion, sliced
2 carrots, chopped
Plain flour
2 tbs. tomato paste
1/2 cup Darlo Dark (can add more)
1.5 cups beef stock
2 sheets frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten

METHOD

1. Preheat oven to 200c
2.  Lightly coat diced beef in flour and season with salt and pepper
3. Heat oil in a ceramic dish over medium heat, add beef to brown for approx. 5 minutes. Remove
4. Add onion, garlic, carrot and rosemary to dish and stir until tender
5. Combine tomato paste, Darlo Dark and slowly mix in stock until sauce comes to a boil.
6. Return beef to dish and reduce heat to low and slow-cook with lid on for up to 2 hours
7. Remove from stove and let mixture to slightly cool
8. Place puff pastry over the dish and secure by pressing the edges with your fingers. You may like to decorate your pie by cutting out pastry!
9. Brush the tops with egg to make the pie glossy and press in remaining rosemary for decoration.
10. Bake for up to half an hour, or until your pie is crisp and golden!

INGREDIENTS

2 cups flour
2 cups dark brown sugar and an extra 1 tbs
2 cups rolled oats
1 1/2 cups desiccated coconut
225 g unsalted cultured butter cut cubes
2 tbs golden syrup
1 cup Diggers salute beer
3/4 tsp bi carb
1/4 cup boiling water

METHOD

1. Preheat oven to 180c
2. Combine dry ingredients; excluding the bi-carb…dissolve the bicarb in the hot water.
3. Mix the butter and golden syrup until combined over a medium heat.
4. Add the bicarb water…. it will bubble a lot…. then mix the beer and remaining sugar and add that with the butter syrup to the dry ingredients…. mix well
5. Put in the fridge to set for minimum 15 mins
6. Spoon the dough onto lined cookie trays with 2cm around all sides and bake for 15 mins…. they come out soft but will harden in a few minutes
7. Put them on trays to cool
8. I used half the dough and combined it with equal parts butter and flour for the crumble topping to a base of dolce de leche topped with blackberries and cherries and then the crumble in the oven till golden and served with custard!

INGREDIENTS

1 pork shoulder (approximately 1-1.2kilos)
250ml Sydney Brewery Cider
2 cups beef or chicken stock (homemade is best)
2 William Bartlett pears, cored and cut into wedges
3 large cloves of garlic, peeled and crushed
2 sprigs of rosemary
Sea salt and pepper to season
Optional: Chopped seasonal vegetables

METHOD

1. Preheat oven to 170 degrees
2. Heat oil in a large pan until nice and hot.
3. Brown pork shoulder on each side for 2 minutes.
4. Arrange pork, pear, garlic, rosemary and salt and pepper in a large dish suitable for baking and cover. A casserole dish with a lid would be best, however you can also use one without a lid and cover tightly with foil instead.
5. Cook in oven for 2 – 2.5 hours, or until a fork or knife inserted into the middle goes in easily.
6. Take the meat out of the dish, and arrange on a large serving board surrounded with poached pears. Serve with mashed potatoes or pumpkin.
7. OPTIONAL: If you wish to add seasonal veggies to the dish, after removing the meat from the dish, pour the braising liquid into a pan, add chopped/sliced veggies of choice and simmer for 10-15mins or until veggies are cooked to your liking.
8. Serve up your sliced pork and mash, and spoon over the sauce and veggies over the top like a thin gravy.