Australian craft beer specialist, James Squire, is challenging the convention of food and wine matching with a series of delicious and simple beer matched recipes. James Squire has teamed up with celebrity chef Matt Kemp, Head Chef and owner of renowned Sydney eatery Restaurant Balzac, to develop the recipes, which are specifically matched to the flavour profile of each James Squire beer.

“Matt is one of the most exciting chefs in Australia and we are thrilled to be working with him,” said Tony Jones, Chief Brewer, James Squire. “For many years we have been showcasing our beers as a perfect complement to great food. Matt shares our passion for craft beer and has developed a series of delicious, easy-to-prepare recipes that everyone can try.”
Matt honed his culinary skills working at some of London’s finest restaurants including the Michelin two-starred restaurant, The Square, in Mayfair. Since moving to Australia, Matt has worked in some of Sydney’s best restaurants, including Banc, before opening Restaurant Balzac in Randwick, Sydney.
“I love my craft beers, so when the guys at James Squire approached me, I jumped at the chance to work with the best in the business,” said Matt Kemp. “We have kept these recipes simple and easy
to follow and matched to the beer that best enhances the flavour of each dish. The dishes are designed to encourage a real social eating experience, so would be perfect the next time you have
friends and family over for lunch or dinner.”
The following recipes are available:
•
James Squire Golden Ale matched with Six-Hour Shoulder of Organic Pork with Caramelised Root Vegetables.

James Squire Sundown Lager matched with Crispy Whitebait and Paprika.

James Squire Pilsener matched with Salad of Spiced Tiger Prawns, Chilli, Peanuts and Lime.

James Squire Amber Ale matched with Seville Orange Marmalade Bread and Butter Pudding.

James Squire Malt Runner matched with Bitter Chocolate and Roasted Macadamia Brownie.
Further beer and food matching recipes will be available in June.

To download a copy of the recipes
visit www.james-squire.com.au

Procedure:
Two-stage mash: 50 deg C. for 30 min., then 66 deg C. for 45 min.

The two-stage mash is because of the wheat malt component.

Fermented at cool room temperature (around 16 deg C.).

That’s it. The light hopping is to let the wheat and yeast flavours shine through, and they do, very nicely. Although this is an ale, I found it tasted best well-chilled. It also needed a little while (about a month) in the bottle for the yeast and hop flavours to reach an optimum balance.