Posts tagged with: Cider

Equal 2nd Place – 2020 home cooking comp recipe  – By Minh Chu

Ingredients

500g pork belly

2 large cloves garlic

3 cm piece of ginger, sliced

3 spring onions, cut into 10cm pieces

1 cup Sydney Brewery Agave and Ginger Cider

1/2 cup nashi, pureed

2 tablespoons of Gochujang

1 tablespoon of soy sauce

Method

  1. Heat a pot that is large enough to lay the pork belly flat over medium-high heat until it is hot. Lay the pork belly, skin side down and brown for 2-3 minutes. If you are not using a non-stick pan, add a tablespoon of oil before searing skin side.
  2.  Brown the remaining sides of the pork. Once the pork has been seared, add the garlic, ginger and spring onions to infuse into the oil/rendered fat from the pork.
  3. Add the cider, pureed nashi, gochujang and soy sauce and bring to the boil, making sure to dissolve the gochujang.  Turn the pork belly a couple of times.
  4.  Turn the heat down to a simmer and put the lid on the pot. Braise the pork for 90 minutes. Turn the pork a couple of times to season the pork in the braising liquid evenly.
  5. When the pork is tender, remove it from the pot and keep it covered so it doesn’t dry out.
  6.  Discard the spring onion, ginger and garlic from the braising liquid. Strain the braising liquid through a sieve into a shallow fry pan.
  7.  Reduce the braising liquid over high heat until it is thick and shiny. 
  8.  Slice the pork belly to serve with the reduced braising liquid.
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Running for the third year in a row, the competition saw seven finalists compete in front of a panel of judges with a Sydney-inspired cocktail in the theme of “Endless Summer” using any of our Sydney Brewery ciders. Daniel Hilton of The Lobo Plantation in Sydney took out the first prize with his cocktail “Surry Hills Fizz”, a riff on the Ramos Gin Fizz made with Manly Perry, rye whiskey, elderflower liqueur, clarified lemon apple sherbet, cream and egg white.

Ben Hunter of Mjolner in Sydney came in second place with his cocktail “Mungo Jerry” using Agave Ginger Cider with white rum, pineapple, lime & orgeat sorbet, chilli and coconut cream and orange bitters. The third spot was awarded to Tua Fatongiatau of the newly-opened Corretto Dee Why for his cocktail “Gingerlicious” made with Agave Ginger Cider with spiced rum, Poire Williams, charred lemon juice, apple and ginger puree and salted caramel syrup.

The judges, Ben Davidson (Bespoke Drinks), Dan Noble (Old Mate’s Place), Corinne Mossati (Cocktails & Bars, Gourmantic) and event organiser Richard Feyn were highly impressed with the calibre of the entries and the diversity of the spirits and modifiers chosen to complement the various ciders.

The winner, Daniel Hilton will be enjoying one night’s accommodation for two at Rydges Sydney Central, a tour and tasting at our new Sydney Brewery Surry Hills, dinner for two at Sydney Brewery Surry Hills including Sydney Brewery drinks, and 10 cartons of Sydney Brewery products of his choice – a total prize value of $1200.

Second place winner Ben Hunter has won 10 cartons of any Sydney Brewery products valued at $700, while Tua Fatongiatau will be taking home 5 cartons of Sydney Brewery products of his choice valued at $350.

Here’s the winning cocktail recipe of the 2019 Sydney Cider Cocktail Competition:

“Surry Hills Fizz” Cocktail Recipe

Recipe by Daniel Hilton of The Lobo Plantation

Ingredients

  • 30ml Rye Whiskey
  • 10ml St-Germain elderflower liqueur
  • 30ml clarified lemon apple sherbet
  • 70ml Sydney Brewery Manly Perry
  • 20ml cream
  • 15ml egg white

Glassware: highball
Garnish: edible flowers

Method

Combine all ingredients in a cocktail shaker with the exception of the Sydney Brewery Manly Perry and dry shake. Add ice and shake hard for a long time. Double strain into a chilled highball glass and top with Manly Perry. Garnish with edible flowers.

Photos of the event can be viewed here.

In partnership with Cocktails & Bars.

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Photo credit: Ella Miley

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The finals of the Sydney Cider Cocktail Competition 2018 were held on Monday 23rd Aril at The Cidery Bar in World Square, Sydney.

L-R: Nicola Morra, Natalie Ng, Daniel Noble

Eight finalists competed in front of a panel of judges with a Sydney-inspired cocktail using any of our Sydney Brewery Ciders and an Australian native ingredient. Daniel Noble of the soon-to-open Old Mates Place bar in Sydney took out the first prize with his cocktail, “Easy Like a Cider Morning”, a winning combination of Calvados with Sydney Cider, Agave & Ginger Cider reduction, Australian bush honey with cloves, lime juice and Hellfire bitters.

Natalie Ng of Door Knock in Sydney came in second place with with her cocktail “Proud To Be A Sydney Cider” using Sydney Cider with The Westwinds Cutlass Gin, Native Caper/ Wild Orange Cordial, citrus and lemon mrytle and sea salt spray. The third spot was awarded to Nicola Morra of Grasshopper Bar for his cocktail, “My Fizz Mate” using Manly Perry Cider with rum, fig liqueur, lime juice, pandan and lemon myrtle syrup.

The judges, Ben Davidson (Bespoke Drinks), Max Greco (Vasco Bar), Corinne Mossati (Cocktails & Bars, Gourmantic) and Richard Feyn (Sydney Brewery) were highly impressed with the calibre of the entries and the diversity of the spirits chosen to complement the various ciders.

The winner, Daniel Noble will be enjoying one night’s accommodation for two at Rydges Sydney Central, a tour of the our new Sydney Brewery, dinner for two at Rydges Sydney Central including Sydney Brewery drinks, and 10 cartons of Sydney Brewery products of his choice – a total prize value of $1200.

Second place winner Natalie Ng has won 10 cartons of any Sydney Brewery products valued at $700, while Nicola Morra will be taking home 5 cartons of Sydney Brewery products of his choice valued at $350.

Here’s the winning cocktail recipe of the 2018 Sydney Cider Cocktail Competition:

“Easy Like a Cider Morning” Cocktail Recipe

Recipe by Daniel Noble of Old Mate’s Place, Sydney (opening soon)

Ingredients

  • 45 ml Calvados
  • 20 ml lime juice
  • 15 ml Agave & Ginger Cider reduction
  • 7 ml native Australian bush honey with clove
  • 1 drop Hellfire bitters
  • 90 ml Sydney Cider

Glassware: coupette
Garnish: sea salt rim

Method

Rim coupette with western Australian sea salt. Add the Calvados, lime juice, Agave & Ginger Cider reduction, honey and bitters into a toby tin with ice. Shake and fine strain into a chilled coupette and top with Sydney Cider.

Daniel Noble’s winning cocktail ‘Easy like a Cider morning’

In media partnership with Cocktails & Bars.

Written by: Corinne Mossati

Photo Credit: Ella Miley

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All aboard!
 
Our new pear cider Manly Perry is now on tap at Bar Surry Hills & Italian Kitchen and The Cidery Bar & Kitchen. 
Launched in 2017, it has already collected a bronze medal at the Sydney Royal Beer & Cider Show. 
 
This 4.5% pear cider is packed with freshly crushed Packham pears and fermented with Champagne yeast. Delivering a smooth pear flavour and crisp, clean finish. It’s beyond com-pear! 
For more information or sampling, contact Jenna Farrell on 0423 333 220. 
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Come up with a recipe using one of our beers or ciders, post recipe on Sydney Brewery Facebook or Instagram page (with image including product) and you could win first prize of a weekend for two at The Hunter Valley.
With accommodation at our luxurious Crowne Plaza Hunter Valley, including Lovedale Brewery tour, game of golf and tour of our adjacent JADE Estate Vineyard, a fun weekend is assured.
So get cooking, finalists announced end of September and great runner-up prizes to be announced too!
Go to ‘Locations’ for a full list of retail outlets or to buy direct, and see some of last year’s entries on ‘Recipes’ tab.

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Sydney Brewery continues to impress the judges, adding to the medals haul after much success over the last three years.
 
At the 2017 Independent Brewers Association Awards held in Adelaide, Sydney Brewery took home a Gold Medal, two Silvers and three Bronze for the following:
 
Gold: Potts Point Porter 
Silver: Darlo Dark and Surry Hills Pils
Bronze: Glamarama Summer Ale, Lovedale Lager and Pyrmont Rye IPA.
 
Continuing the good form, we received further accolades at the 2017 Royal Hobart Show, where Agave Ginger Cider took out Gold, scoring a class topping 96/100! Sydney Cider was also among the medals, taking home a Bronze, adding to its impressive Trophy and Gold medals won at previous Sydney, Hobart and Cider Australia shows.
 
Agave Ginger Cider and Sydney Cider weren’t done there, adding a further medals haul at the 2017 World Cider Awards in London.  Agave Ginger Cider won its second Gold in the ‘Experimental’ class, this time trumping its recent Hobart Royal Gold with an international victory!

Not to be outdone, Sydney Cider won its style of ‘Sparkling Sweet’ and also won ‘Best Australian Sparkling Cider’, adding another two Trophies to the cabinet.
 
So over the past three years we been awarded 7 Trophies and 10 Gold medals, with these recent results taking our award tally to 68 medals. And we don’t think it will stop there…
 
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Well we had a such great event last night and in what could be unprecented for cocktail comps, we had a dead heat for first place!

Congratulations to joint winners above Jonothan Carr from Kittyhawk with his ‘Royal Summer’ and Kurtis Bosley from Public House management Group with his ‘Isaac’s Reasoning’.

Congrats also to runners up above Jordan Grocock and Dula Lorenzo, their cocktails and recipes also to be added soon, along with the other finalists and entries; a big thanks to all of you!

Finally for now, thanks to The Cidery Bar & Kitchen management and staff for looking after us so well and to our Judges Ben Davidson, Igor Pachi and Chris ‘lion’ Wheeler for giving up their time and helping to make our inaugural Sydney Cider Cocktail Comp Final so successful!

 

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