Just in time for #australiaday #unexpectedgenius of @johnbostonbeer #gifted
Scored a carton of John Boston pale ale to review for Social Soup just in time for Australia Day! I’m told it went down really well on the hotter than expected day we had.
Have you heard about the AIME Mentoring project? AIME provides a dynamic educational Program that gives Indigenous high school students the skills, opportunities, belief and confidence to finish school at the same rate as their peers. AIME has proven to dramatically improve the chances of Indigenous kids finishing school. AIME also connects students with post Year 12 opportunities, including further education and employment.
Newy Burger Co has moved west along Hunter Street, and is now inside The Cambridge Hotel, but they are still selling their awesome burgers, chips and desserts, delighting the locals.
“Date Night” (aka my sennalink day) saw us glottoning down on these, waiting for the storm to come in. Above you’ll see Bruce’s Bar Beef Burger ($10). Bruce describes this as a “supreme BBQ cheeseburger experience” with its amazing patty and spicy jalapeno white sauce.
The innards of the Bar Beef Burger. Noms.
I went the “Stocko” ($10) – chicken, coleslaw, cheese, rocket and aoli. Quality ingredients to make this the only burge on the menu you can’t get gluten free.
Stocko money shot – *drool*
We talked ourselves into the “Dirty Fries” ($8) that were on the special menu last week – chips with two cheeses, bacon, cajun spices. So very naughty!
We washed all that down with an Apple cider and an Asahi from the bar ($14 total)…. before psyching myself up to gorge down the Jersey Milk Soft-serve of the week – a well balanced salted caramel ice cream with Belgian Waffle bits and chocolate sauce ($6)
See that topping? Looks like a puppydog in a food coma, I’m told. Which is how I felt at the end!
So, I had a birthday (like we all do), and it won’t surprise you that I spent it eating and drinking, tasting and sampling, laughing and enjoying. I’d bought a Groupon for a wine a stuff tasting experience with a bottle of wine and jar of olives to take home, and insisted on that being my birthday do.
So much to sample, wines and dukkah, olives and oils, and all sorts of delish!
We took home the delightful dry Riesling. Love me a nice dry white!
Last week we got to try the new Strawberry Blonde from Zeven Lemon. When the parcel arrived from the PR company, I declared it the girliest beer alive!
It smelt like beer, but didn’t have a beery taste – nor could I really taste anything “Strawberry”, but Bruce claims to have tasted lemon in it. I don’t even know what is in it – aside from natural fruit flavours. He finished off the 4 pack and declared it a success.
The other good tastes from last week came in the form of this very smooth Taylors’ shiraz… a little splurge for us, a bit of spoiling for me.
There’s nothing like a meat pie with tomato sauce. And I’m always happy to try new sauces on my pies and in my dishes, so when it was suggested I try the new Good Choice sauce range from Fountain, I was more than keen. Products with no “added” sugar are all the rage now, and the Fountain Good Choices sauces either have no sugar – like the Gluten free Soy sauce which has 50% less salt than Fountain’s regular soy sauce – or are sweetened by the apple puree and Natvia (which I’m not usually a fan of to sweeten things like drinks or baking, but I couldn’t taste it in these sauces).
The range includes a Tomato Sauce, BBQ Sauce, Sweet Chili, “Hot” Chili (which wasn’t as scary as I thought….) and the Soy Sauce. All are naturally gluten free, and on their own taste quite like their equivalent “normal” range sauces.
So, let’s use them in something!
A few weeks ago, I made a Beef Chow Mein from my Hello Fresh box, so I thought I’d tweak their recipe a little and use a few of the sauces I was sent, along with what veges were on special at Woolies (which, incidentally, is where you can buy these Fountain sauces online or in store)
As pictured, the ingredients are (roughly) as follows – this will serve about 6 people. I went overboard, but the leftovers were appreciated by all, including my cat – see the picture at the bottom of this post!)
200g rice vermicelli noodles
500g lean beef mince
1 red onion – diced
1/4 red cabbage – roughly chopped
1/4 green cabbage – roughly chopped
handful green beans – ends cut off and halved
bunch broccolini – cut into 2 cm pieces
1/2 bunch spring onions – thinly sliced
lashings of canola oil
2 teaspoons Chinese 5 spice
1 tablespoon minced garlic
1 tablespoon minced ginger
4 tablespoons Fountain Good Choices soy sauce
1 tablespoon Fountain Good Choices Hot Chili Sauce (it needed more…. probably 2 for me, 3 for most other people!)
1 tablespoon sesame oil
Fountain Good Choices Sweet chili sauce and soy sauce, to serve
1. Place noodles in a heat-proof bowl with boiled water and some salt for 5 minutes. Drain, rince with cold water, then chop roughly with scissors – set aside for later.
2. Heat a splash of oil over high heat in a large frypan or wok. Add the red onion and begin to fry. Once it starts to soften, add the beef mince, and keep poking with a spatula to separate it out into crumbly bits and it is cooked through. Stir through the 5-spice with a tablespoon of water. Remove the mince mixture from the pan and set aside for later (to save space on the bench and washing up, I just dumped this on top of my resting noodles, along with the chopped spring onions – that way I mixed those three all together before re-adding them to the stir-fried veges later!)
3. Combine the sesame oil, garlic, ginger, hot chili sauce and soy sauce in a mug
4. Heat some more canola oil over mid-high heat (about 7-8) and add in the cabbage, broccolini and beans, toss around a bit in the oil, then pour the sauce mixture from #3 over it. Keep tossing for about5 minutes until the veges are cooked to your liking. Re-add the beef, noodles, and the spring onions and stir to combine.
5. Divide the yummy noodles and veges into serving bowls (be wary, this stuff is filling and you can ALWAYS go beak for more). Serve to your guests with spoon and fork, and offer sweet chili sauce and extra soy sauce for them to add to taste (+/- the hot chili sauce, depending on your audience!)
Enjoy with a lovely glass of red, or a local ale!
Oh, and share with your cat!
Edit: ooooooo so Mum just told me she loves the BBQ sauce – she and Dad had it with Kanga Bangers (Kangeroo Sausages) and she loved it!