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We're excited about beer. We're even more excited about food and beer together, and this year's tasting dinner should be a very special treat indeed.
The menu has been designed by Chris Badenoch (from BeerMasons and Masterchef~) and David Whitfield (William Angliss' very own master chef), and is a real adventure, drawing on Chris' passion for the exotic, but down-to-earth elements of food.
Prepared by the students at William Angliss and accompanied by beers from four of Australia's best homebrewers, this dinner really is a showcase of the best from up and coming chefs and brewers.
The Beers
Like last year, four beers have been especially brewed for the dinner by award-winning homebrewers. They are:
- Kölsch (a delicately-flavoured, German-style, cool-fermented ale), brewed by John Kingston (VIC), winner of "Best Brewer" at Beerfest 2009, a first place at Vicbrew 2009 and a second place at AABC 2009.
- American Rye IPA (a big, citrusy, strongly hopped India Pale Ale with a twist of rye), brewed by Lyndon Wilson (SA). A version of this beer won its category at AABC 2008, won its category at the SA state championships 2009 and finished sixth at AABC 2009.
- Czech Dark Lager (a smooth and seductive lager in the great tradition of dark Czech beers), brewed by Scott Simpson (NSW), winner of gold at AABC 2008.
- Dry Stout (roasty, dry and silky with a hint of hickory), brewed by Geoff Daly (VIC), winner of medals at Beerfest 2009, Vicbrew 2009 and AABC 2009.
Commercial beers? We've got those too. On top of these unique homebrews, we'll also be pouring these beers from our generous sponsors:
- Otway Estate Summer Ale
- Kooinda Pale Ale
- Matilda Bay Big Helga
- Temple Brewing Company Saison
Non-beer drinkers will be catered for by our wine sponsors:
- Otway Estate Chardonnay 2006
- Hickinbotham of Dromana Cabernet Sauvignon 2004
And of course there will be plenty of soft drinks available as well.
All beverages are included in the price of the dinner.
The Menu^
Chris' passion for down-to-earth meals with the raw ingredients of beer (as well as the finished product) as well as David and his team's technical ability have combined to create a unique dining experience.
Appetiser: Assiette of cured meats, antipasti, malted barley bread - Kölsch
Entree: Pig’s trotter and baby lentil terrine, grilled king brown mushrooms and smoked tomato jelly - American rye IPA
Main: Braised beef cheek (marinated in hefeweizen), cauliflower puree, red onion fondue and semolina gnocchi - Czech dark lager
Dessert: Chocolate tian, coffee pearls, crystal malt and white chocolate icecream - dry stout
Please note that vegetarians and those with other dietary requirements will also be catered for - please let us know when you purchase your tickets.
You won't want to miss this. Tickets are selling fast at $80 per person (all food and drink included). 6.30pm for pre-dinner drinks, 7pmn for dinner sitting, Friday, November 27 at William Angliss Restaurant. Book now at www.anhc.com.au
~ Chris was a contestant on Network 10's “Masterchef” programme. There is no connection between the ANHC Pty Ltd, the organisers of this dinner, and Network 10's Masterchef programme.
^ Menu subject to change without notice.
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