Good Beer Week is back for 2018! On Saturday, 12th May Good Beer Kitchen is back on deck at Arbory Bar & Eatery. Arbory’s own Nick Bennett will be joining forces with a few top chefs and brewers to bring you a Good Beer Week event extravaganza.
What’s the inspiration behind Good Beer Kitchen?
The main goal when creating Good Beer Kitchen was to keep it super simple. Our aim is to create an atmosphere of ‘Good Beer, Good Chefs and a Good Time’. We have created an afternoon where a group of talented chefs can work with crafted brewers to provide guests a relaxing, fun afternoon. Cam Smith, host of 3RRR’s Eat It Program will continue to run this event as he has in the past. As an engaged and amusing speaker, Cam will talk guests through each course, whilst also chatting with us and our partnered brewers about the inspiration behind each dish and beer chosen. I guarantee you, this is a foodies dream!
How has Good Beer Kitchen developed from last year’s event?
Just as we did last year, we are super excited to be bringing forward another great group of people and suppliers. We were so happy with the event last year and hope to create an event just as good (or perhaps even better) in 2018! This year we are lucky to bring guests some incredible chefs. I will be cooking alongside Diana Chan, Chef at Chanteen & Dylan Roberts, formerly of the Anchorage and Renee Trudeau, Chef of Little Latin Lucy.
And our brewing partners are guaranteed to be just as good. We will feature Collingwood’s Stomping Ground Brewery with Trans-Tasman partners Garage Project (NZ), Sailors Grave Brewery in East Gippsland and Mountain Goat Brewery in Richmond.
What inspires you about cooking with beer?
Beer is such a fun ingredient to cook with, I absolutely love using it! Beer can be used in so many different recipes, both savoury and sweet. I love to use beer when I am cooking with pickles or sauces, but then I also enjoy using it in ice cream.
What’s your favourite brew?
At the moment I am really enjoying the Milk Stout from Stomping Ground Brewery and ‘Beer’ Pale Lager from the Garage Project in New Zealand.
And finally, what’s your go to dish to pair with an icy cold beer?
Fried seafood is easily my partner in crime alongside an icy cold beer.