Grande Brie cheese with plum-and-pink peppercorn compote

30 minutes

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5 minutes

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Beer Food

Milk stout medley

Milk stout medley

By The South African Breweries (SAB) and LiquidChefs Mobile Bar Services

Serves 1

Difficulty Easy

Prep Time 5 minutes

Ingredients

8 raspberries
12.5 ml vanilla syrup
Ice cubes
1 x 340 ml Brutal Fruit Cranberry
1 x 340 ml Castle Milk Stout
Ground nutmeg, to garnish

Method

Place the raspberries and syrup into a glass and mix with a muddler or pestle.

Add ice and the Brutal Fruit to the berries and stir slowly to infuse the flavours.

Pour the milk stout into a brandy snifter, then strain the berries, syrup and Brutal Fruit into the brandy snifter.

Garnish with ground nutmeg.

Credits: All styling and photographs by Libby Edwards. Recipes by The South African Breweries (SAB) and LiquidChefs Mobile Bar Services (011) 887-4535

Smash tacos

Spinach lasagne

Rotisserie chicken-filled arancini

Grande Brie cheese with plum-and-pink peppercorn compote

Traditional eggnog

Plum chutney

Smoked haddock egg pies

Tomato and Parmesan risotto

Pan-grilled lamb chops with whole-herb salsa verde and fresh pasta

Griddled chilli calamari with lemon potatoes

Roast sticky chicken wings

Meringue almond chiffon cake

Castle delite

Miller summer storm

Milk stout medley

Milk stout medley

Ingredients

Method