How To Prepare Beers and Bites For Your Mates

| June 6, 2017 | Reply

James BoadsGenerally in Australia, we tend to think of and market beer as a refreshing summer drop, but for many of us, coming in from a bitingly cold day to enjoy a richly complex and hoppy ale is the epitome of winter satisfaction.  And you only need to look at the huge range of flavours flooding the market to realize we’re in a golden age of thirst-quenching choice that spends all seasonal tastes.

Long gone are the days when your selection seemed limited to less than a handful of brands advertised on the telly during breaks in sport.  There’s a whole world of beer craft out there and Australia is well an truly at the forefront.  Whether you’re rugged up and out on the deck, inside cheering on your favorite team, or pairing an amber ale with a meaty dish or a crisp lager with seafood.

Lets take a spin around a brew

James Boag’s Premium Lager

The is possibly on of the smoothest, most sophisticated Tasmanian’s you’ll ever meet.  It’s a classic, eminently drinkable lager characterized by its perfect balance of hops and malt.

James Squires The Swindler

Another James, this dry-hopped Sydney-brewed beauty will make you think it’s summer.  Its malty base finds synergy with tropical-fruit notes from a blend of Calypso and El Dorado hops.

Little Creatures Rogers Beer

Named after two brewing legends, Rogers is a delicious, wintry amber ale with toffee, caramel and malt flavours, Light-citrus hop notes and a lover, gentle bitterness.

James Squire Hop Thief

This rich, highly hopped American-Style pale ale is unique in that it changes its hops varieties according to seasons.  It’s a permanent release with a pleasant element of surprise.

So once you pick the beer to have your your mates.  Then you need to have a tasty meat dish you can serve up.  This easy to make Lamb Koftas treat will go down nice and easy.

Lamb KoftasLamb Koftas

Serves 4

550g lamb mince

1 small red onion, finely chopped

1 garlic clove, crushed

1 tbs cumin seeds

1 tbs fennel seeds, lightly crushed

1 tbs ground coriander

1 eggs

¾ cup panko  breadcrumbs

1/3 cup pine nuts, toasted

¼ cup parsley leaves, finely chopped

2.3 Cup greek yoghurt

1.3 cup mint leaves, finely chopped

Plus extra sprigs, to serve

Juice and zest of 1 lemon

Plus extra lemon wedges to serve


  1. To make the kofta, place mince, onion garlic, spices, egg, breadcrumbs, pine nuts and parsley into a large bowl. Season and mix well to combine.  Cover and set aside in the fridge for 10 minutes
  2. Meanwhile, combine the yogurt, mint, lemon juice and zest in a small bowl. Season, refrigerate until required.
  3. Remove lamb mix from fridge and divide into 12 pieces. Shape into 10cm lengths and gently push onto skewers.
  4. Heat a large, lightly oiled non -stick frying pan over medium heat and cook koftas, in batches, turning regularly, for 8-10 minutes or until cooked through.
  5. Serve koftas drizzled with mint yogurt sauce, mint sprigs and lemon wedges.

Tip = You will need 12 small wooden skewers soaked in cold water for 10 minutes to prevent burning or use metal skewers.

For a nice drink and food, this makes a great mix.

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Category: Food & Drink

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