Top chef and famous foodie, Matt Moran, gave craft beer a great wrap in yesterday’s Sunday Telegraph newspaper. While lamenting the lack of care given to beer and food matching, as opposed to wine and food matching, he celebrates the growth of micobreweries and “boutique beers”.

He then goes on to suggest making a beer can chicken for lunch on Anzac Day. It is, quite frankly a genius idea and if loyal readers turn to Issue 19 they will find a similar recipe by Paul Mecurio along with suggestions for great craft beers to match to their perfectly prepared chicken. So why not impress your mates with a change from the usual sausage on the barbie routine?

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