Posts filed under: Sweet

 By Sally Cinello 2021

Best served warm straight out the oven with your choice of jam & some whipped cream


525gm self-raising flour , plus extra for dusting 

250ml thickened cream 

250ml The Original Sydney Cider



  1. Preheat the oven to 200°c. Line some baking trays with silicone baking sheets or baking paper.
  2. Hand mix the flour, cream & cider in a bowl until the flour is mostly combined. Don’t over mix it as it will make the scones tough! The dough should be soft and fairly sticky.
  3. Turn out onto a floured surface and knead gently, just enough to bring the dough together. 
  4. Press the dough to 2.5cm thick & using a floured round cutter ( I used a 6cm wide cutter) cut your scones – Press the cutter up & down –  don’t twist as it will affect how they bake. Make sure to flour your cutter in between cutting each one as the dough is really sticky. 
  5. Gently place them on the baking trays, using a knife helps. 
  6. Brush the tops lightly with milk. 
  7. Bake for 15 minutes until golden on top.
  8. Place on rack to cool. 
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 By Sally Cinello 2021


120gm Dark cooking chocolate

80ml Smooth Talker Porter 

60ml Coffee

2 Tablespoons Sugar

1/2 teaspoon Salt

1 Large egg yolk

375ml Thickened cream

2 teaspoons of Vanilla extract 

Extra whipped cream and white chocolate for topping   



  1. Put the chocolate, porter beer, coffee, sugar & salt in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Whisk together until the chocolate has melted & the mixture is smooth.
  2. Whisk the egg yolk into the chocolate mixture & then remove the bowl from the heat & set aside to cool. 
  3. Whilst the chocolate mixture is cooling down, place the cream & vanilla in a bowl & beat with electric beaters until the cream retains soft peaks. 
  4. Gently fold the cooled chocolate mixture into the whipped cream until combined.
  5. Divide the mixture between 4-6 glasses or bowls. Chill the mousse in the fridge for a minimum of 2 hours, ideally overnight. 
  6. Top with some whipped cream & chocolate shavings. 
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 By Cheryl Mishio 2021



1cup flour

1/2 cup coconut flour

1/2 Cocoa

1tbsp powdered instant coffee (good quality)

3 eggs 

1 cup caster sugar

1/2 cup brown sugar

1 tbsp vanilla paste

1/2 cup oil

3 Tbsp melted butter

1/2 cup Sydney Brewery Dark Lager



  1. Combine dry ingredients together in large mixing bowl.
  2. Whisk together the wet ingredients

  3. Add to dry ingredients & mix until incorporated, add 1 cup chocolate chips .

  4. Pour Brownie batter into a 9X9 cake pan that has been lined with baking paper.

  5. Bake at 150 degrees for 30 minutes for a “fudgy”…. Or bake for 35 mins if you prefer a “cakey” brownie

Serve warm or cold with ice cream & Dark Lager Caramel Sauce (below). I’ve added chocolate dipped pretzels for an added touch 


Dark Lager Caramel Sauce


1/2 cup caster sugar

1/2 can Sydney Brewery Dark Lager

1/2 heavy cream


  1. Place caster sugar in a heavy bottomed pot over high heat until sugar melts to a golden amber colour.
  2. Add 1/2 can Sydney Brewery Dark Lager – careful as the beer & sugar will foam up and be extremely hot.
  3. Reduce heat, stirring constantly until liquid reduced by half.
  4. Once reduced add 1/2 heavy cream gradually, keep simmering on stove until caramel sauce reduces & slightly thickens.
  5. Strain mixture and set aside to cool before placing in refrigerator to chill overnight. The Caramel Sauce will thicken more as it chills.
  6. The caramel sauce can be made up to 3 days in advance.
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 By Sally Cinello

Use The Original Sydney Cider to create this delicious sweet recipe of apple cider tarts. Perfect served with an Apple Cider Hot Toddy!

Cider Apple & Pear Ricotta Tarts 


60ml The Original Sydney Cider 

230gm smooth ricotta cheese

1 teaspoon ground cinnamon

1 Tablespoon sugar 

3 teaspoons honey

1 apple 

1 pear 

1 sheet of puff pastry 

1 Tablespoon butter

60gm sliced almonds 



  1. Preheat the oven to 200°c or 180°c Fan Forced 
  2. Mix together 40ml of the Apple cider with the ricotta, cinnamon & 2 teaspoons of the honey together in a medium bowl and set aside.
  3. Cut the pear & apple into thin slices- about a ¼ inch. 
  4. Cut the puff pastry sheet in half lengthwise (you should have two 10”x5” sheets).
  5. Score each half puff-pastry sheet with a ½” border, being careful not to cut all the way through!
  6. Divide and spread the ricotta mix between the two puff pastry sheets.
  7. On one half layer the slices of pear on top of the ricotta & then layer the apples on top of the ricotta on the other half. 
  8. Dot with dabs of butter.
  9. Using the remaining cider, gently wet the borders of each tart with your fingers and generously coat the borders with a sprinkling of sugar.
  10. Bake the tarts for about 10 minutes, and then remove and sprinkle the sliced almonds over the tart
  11. Bake for another 10-15 minutes until the pastry is golden and puffed.
    Drizzle the remaining 1 teaspoon of honey over the apples & pears
    Finish the tarts with reserved lemon zest.

Apple Cider Hot Toddy with Bourbon 


120ml The Original Sydney Cider 

1 teaspoon of lemon juice

2 teaspoons of honey 

1/2 teaspoon cinnamon

60ml Bourbon 


Combine the apple cider, lemon juice, honey, and cinnamon in a small saucepan. Bring to a boil over medium-low heat, then reduce heat and simmer for about five minutes. Remove from heat, stir in the bourbon, and serve immediately.

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 By Laura Clarke – 3rd Place 2021 Recipe Competition



150ml Sydney Brewery Smooth Talker Porter

75g good-quality dark chocolate (minimum 70% cocoa solids), broken into pieces

100g unsalted butter, softened, plus extra for greasing

250g soft light-brown sugar

2 free-range eggs, lightly beaten

175g self-raising flour


50g dark chocolate, broken into pieces

25g unsalted butter

1 Tbsp stout Honey Popcorn or crushed Hazelnuts to decorate



  1. Preheat the oven to 180C
  2. Grease a 20cm cake tin with butter or line with grease proof paper.
  3. Bring a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water.
  4. Add the Sydney Brewery Smooth Talker porter and dark chocolate pieces to the heatproof bowl and heat gently until melted. Once melted, remove the bowl from the heat and set aside to cool.
  5. In a separate bowl, beat together the butter and sugar until light, fluffy and well combined, using an electric mixer.
  6. Add the eggs one at a time, beating well between each addition.
  7. Pour in the cooled chocolate-and-porter mixture and beat until well combined. Fold in the flour.
  8. Spoon the cake mixture into the prepared tin and bake in the middle of the oven for 30-35 minutes, or until a skewer inserted into the center of the cake comes out clean.
  9. Remove the cake from the oven and set aside to cool in the tin for a few minutes, then remove from the tin and set aside to cool on a wire rack.
  10. Meanwhile, for the Ganache, repeat step 3
  11. Add the chocolate, butter and Sydney Brewery Smooth Talker porter to the bowl, stirring until just melted. Remove the bowl from the heat and set the mixture aside to cool slightly.
  12. Drizzle mixture using a whisk over the cake then top with honey coated popcorn or crushed Hazelnuts. Its now ready to serve!
  13. Serve slices with more ganache (if you haven’t eaten it already! :P)
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 By Georgia Popple



2 cups White Flour

½ tsp Salt

1/3 cup White Sugar

10 Tbl Unsalted Butter, diced


If you don’t want to make your own pastry, simply use store-bought shortcrust pastry


  1. Mix together flour, sugar and salt

  2. Add butter and work into flour with your fingers, breaking up butter until pieces are about the size of a 5cent coin

  3. Mix in 6 tbl ice water, 1 tbl at a time

  4. Squeeze mixture together to form shaggy dough

  5. Turn out onto floured surface and continue to squeeze together to form cohesive lump

  6. Knead gently 3 or 4 times to bring together fully

  7. Pat into disk, wrap in plastic wrap and refrigerate for 1 hour

  8. Roll out dough until ~0.5cm thick

  9. Place dough into greased tart pan and trim excess

  10. Place in freezer for 30mins until solid

  11. Fill with pie weights and blind bake at 170°C until lightly golden, removing weights half-way

  12. Set aside for filling



1 bottle Sydney Brewery Agave Ginger Cider

¾ cup White sugar or Light Brown Sugar

1 cup Thickened Cream

1 tsp Vanilla Essence

2 tbl Butter



  1. Bring cider to a boil and simmer until reduced by half

  2. Take of heat and stir in sugar and vanilla

  3. Place back on heat and bring to a simmer without stirring

  4. Simmer 8 minutes

  5. Remove from heat and whisk in butter and cream

  6. If caramel is still thin, return to stove and simmer for 5 minutes

  7. Set aside to cool

Tart Filling


4 Pink Lady Apples

5 tsp Cinnamon

2 tbl Brown sugar

½ lemon



  1. Cute apples in half, remove core and slice into thin, half-moon slices

  2. Place sliced apple in a bowl of water and juice of ½ a lemon to stop browning

  3. Once all apple is sliced, microwave for 2.5 minutes until soft

  4. Toss apple slices in sugar and cinnamon

  5. Place 8 pieces of apple in a row with ends overlapping and roll up into a rose shape

  6. Place apple roses into a bowl or container, packed closed together to prevent unravelling.

  7. Place apple roses into cooked tart shell

  8. Pour over caramel until 0.5cm deep in bottom of tart shell

  9. Bake at 170°C for 15-20mins until apples are soft and caramel is thick and sticky
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 By Mark Mann


200mL Sydney Brewery “Sydney Cider” apple cider

1 cup sultanas (or raisins)

1/4 cup dried fruits

300mL water

2 1/2 tbsp olive oil

2 tsp salt

3 tbsp brown sugar

4 cups bread flour

2 tbsp mixed spice

1 1/2 tsp yeast



  1. Soak sultanas in Sydney Cider 1-2hrs
  2. Put everything in mixer. Mix on knead setting for 10-12mins until dough is elastic. Knead by hand at end if not fully elastic
  3. Cover with cling wrap. Let rise 2hrs (may not double in size, this is OK as the dough is heavy with fruits)
  4. Gently shape into rectangle. Roll dough into oval shape. Place into bread loaf tin. Let rise 1hr
  5. Cook in oven 180degrees for 40mins
  6. Remove from oven. Glaze top with water mixed with a little cinnamon)
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 By Mark Mann



1 pack “Granita” biscuits 250g

45g butter melted

1/4 tsp salt

1 tbsp caster sugar



  1. Line 20cm springform cake tin

  2. Blend “crust” ingredients in blender. Place on bottom & sides of cake tin

  3. Bake at 175 degrees for 10mins. Remove from oven



2 cans Sydney Brewery “Sydney Cider” apple cider reduced to syrup (boil in pot for 1hr, should reduce to around 6-8 tbsp of syrup)

680g cream cheese, room temperature

150g brown sugar

1/2 tsp salt

2 tsp vanilla

150g sour cream

1/2 tsp cinammon

2 eggs & 1 yolk


  1. Beat cream cheese & brown sugar in mixmaster until creamed together 5mins

  2. Add salt, vanilla, sour cream, syrup, cinnamon. Further beat 2mins

  3. Add 1 egg beat. Next egg beat. Egg yolk beat

  4. Pour into cake tin with crust. Bake at 160 degrees for 1hr. Turn off oven & let cake sit in oven 30mins. Remove from oven

  5. Let cool & place in fridge for a few hrs before serving


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 By Daniel Harrison

These dark & luxurious treats are the perfect way to close out any dinner party, or just have them as a cheeky afternoon snack!


200g Dark Chocolate, 70% Cocoa, chopped

½ Cup Sydney Brewery Black IPA (Potts Point Porter also works well)

¼ Cup Thickened Cream

Cocoa Powder, Icing Sugar & Chopped Peanuts for coating



1.     Place the chopped chocolate in a large heatproof bowl.

2.     Place the beer in a small saucepan over a medium heat and reduce by half. Add the cream and bring back to the boil.

3.     Pour the beer & cream mixture over the chopped chocolate, leave for 2-3 minutes, then stir until the chocolate is fully melted and the mix is smooth.

4.     Cover and place in the fridge for at least 4 hours. Scoop into approx. 1 tbsp sized balls and roll between your palms until smooth.

5.     Coat in the various toppings and store in the fridge until ready to serve.


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 By Daniel Harrison

This decadent dessert is a real celebration of all that is great about the rich, malty flavours found in the dark lager & porter. If you want something warm with this, or don’t own an ice cream machine, then skip the cooling and churning steps for the ice cream and just serve it as a warm porter custard.

Chocolate & Dark Lager Cake


50g Cocoa Powder

200mL Sydney Brewery Darlo Dark

175g Plain Flour

1 tsp Bicarbonate of Soda

¼ tsp Baking Powder

275g Soft Brown Sugar

100g Butter, softened, plus extra for greasing

2 Eggs


1.     Preheat the oven to 180°C. Grease a 25cm loaf tin & line with baking paper.

2.     Mix together the cocoa powder & beer in a small bowl.

3.     Sift together the flour, bicarbonate of soda & baking powder in another bowl.

4.     Beat together the sugar & butter until soft & creamy. Beat in the eggs one at a time followed by the cocoa beer mix.

5.     Gradually beat in the flour mix a little at a time until fully incorporated.

6.     Spoon the batter into the prepared tin. Bake for 35-40 minutes until a skewer inserted into the middle comes out clean. Remove from the oven and cool on a wire rack. Once cooled remove from the tin.




200g Dark Chocolate

200g Icing Sugar

100g Unsalted Butter, softened

¼ Cup Sydney Brewery Darlo Dark



1.     Melt the chocolate in a heatproof bowl set over simmering water.

2.     Beat together the icing sugar & butter until it becomes a soft paste. Gradually beat in  the dark lager then the melted chocolate.

3.     Spread the icing over the cake and leave to set.


Porter Ice Cream


 150mL Sydney Brewery Potts Point Porter

300mL Double Cream

75mL Full Cream Milk

½ tsp Vanilla Extract

2 Egg Yolks

90g Caster Sugar


1.     Place the porter in a small saucepan over a medium heat to reduce by half.

2.     Place the double cream and milk in a separate saucepan over a medium heat and bring to the boil.

3.     Meanwhile place the egg yolks and sugar in a mixing bowl and whisk until thick, creamy & doubled in volume.

4.     Gradually whisk the cream & milk mixture into the yolks & sugar. Return to the saucepan over a medium low heat and stir continuously until thickened.

5.     Add the reduced stout & vanilla extract. Refrigerate to cool.

6.     Once fully chilled place in an ice cream machine to churn. Freeze until needed.


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