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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Beerkary Bakery, Brisbane

This Saturday, after finishing a busy service at Esquire, Brisbane's top-ranked restaurant, chef de cuisine Ben Devlin will pull an all-nighter baking batches of sprouted-rye sourdough and malty brioche to prep for his Beerkary Bakery stall.

A passion project for Devlin and his partner, designer Yen Trinh, Beerkary combines two of the couple's favourite things - beer and baked goods - and will feature at special events.

It came about after a lunch Devlin cooked at Sydney's Sixpenny, and there have been a handful of subsequent Brisbane pop-ups.

On Sunday, Beerkary Bakery will collaborate with Melbourne brewer Killer Sprocket at Brisbane's inaugural Beer inCider, a new craft beer and cider festival. Hot-smoked pastrami pork jowl and sauerkraut sandwiched between slices of rye-IPA sourdough are part of a line-up of snacks that sounds very promising indeed.

The likes of "beerclairs", made using Vienna malt and juniper, and Vienna malt brioche with pine-smoked king trout, juniper hollandaise and pickled onion will be up for grabs. The trout brioche is designed to play nicely with Killer Sprocket's Hey Juniper, a new American-style pale ale the brewer is launching at the festival. There's also a vegetarian option which has salt-roasted sweet potato with pine and juniper in the salt crust.

"Beer-matching gives you opportunities to use beer flavour profiles but also to use some of the ingredients that are used in the beer-making process," says Devlin, a regular at Capalaba's Craft Brewer. "There's an amazing library of hops and malt to experiment with - about the only thing I haven't done is actually brew beer at home.

"Working with beer and beer-making ingredients has been a lot trickier than I originally thought. But that's the whole reason for doing it… to experiment and have some fun," says Devlin. "It's nice to find reasons to be open-minded because you find yourself going down different paths creatively."

The Beer inCider festival runs 20-21 September at Albion Park Harness Racing Club, Amy St, Albion, Qld; the Beerkary Bakery stall opens at 11am on Sunday, 21 September.

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