A special feral dinner
Craft beer and food lovers united at The Winston for a special dinner last month.
The Hills
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Craft beer and food lovers united at The Winston for a special dinner last month.
About 80 people attended the dinner, hosted by Jackson Davey from the Western-Australian based company The Feral Brewing Co.
There was plenty of laughter and chatter throughout the night as Davey explained the ingredients and brewing process of each of the craft beers on the menu.
The four-course dinner started with an oak wood smoked salmon and cheese cream roulade served on homemade rye bread.
The light and fresh meal was perfectly matched by the Feral Brewing Co’s Sly Fox Summer Ale, which was my favourite of the night.
The entree was a shared plate of slow smoked beef brisket, pickles, chilli-onion jam, mustard, slaw and bread.
Everyone at the table enjoyed the smoky flavours of the brisket, paired with Feral’s award-winning Hop Hog American IPA.
The Hop Hog contains five different hop varieties and had a strong bitter hit with a dry finish.
Next it was time for mains, which was another share plate filled with slow-cooked lamb shoulder, salsa verde, spinach, charred heirloom carrots and almond gremolata with rosemary garlic potatoes.
The lamb shoulder was melt-in-your-mouth tender, and was matched well with the Feral Smoked Porter.
The Porter has 30 per cent German malts smoked over Birchwood chips and 10 per cent chocolate malt, giving it a chocolate and coffee flavour.
By this time I was well and truly full, but I had to find room to squeeze in the beautiful coconut key lime tart for dessert.
I loved the different textures of the creamy tart served with crunchy honeycomb and sweetened cream.
The dessert was matched well by The Feral’s Karma Citra India Black Ale, which is made using midnight wheat from German to add sweetness.
The citra hop paired with dark malt gave a strong flavour, not one for the faint-hearted.
Keep an eye on thewinston.com.au or facebook.com/TheWinstonHotel for the next event at The Winston.
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