This event has to be one of the coolest I’ve attended. It was the world’s first edible biography, held at the Darlinghurst Gaol (side note – AWESOME venue) and took guests on a journey through the life of Australia’s first brewer – James Squire.
The seven courses (all of which contained beer) were interspersed with theatrics which told the story of James’ journey from common criminal to iconic brewer.
The theatrics of the event were spectacular. It included everything from a dry ice “fog” at one point, to a funeral procession that concluded with plates of cheese being served from the coffin.
Images from the event below, along with the recipe of the delicious dessert – Constable Copper Ale and brown bread panna cotta, with malt and pollen crumb, with a beer gelato of yeast and honey. Conclusive proof that you can put beer in everything.
Recipe and images supplied by Res Publica
The Constable Copper Ale and brown bread panna cotta, with malt and pollen crumb, with a beer gelato of yeast and honey
Served with THE CONSTABLE COPPER ALE
HONEY AND YEAST GELATO
• Large egg
• 4 large egg yolks
• 1 tsp fresh yeast
• 100 grams best-quality honey (plus 3 tablespoons for serving) • 300 ml double cream
1. Line a 1 litre loaf tin with cling film.
2. Beat the egg and egg yolks with the yeast and honey in a bowl, over a saucepan of gently simmering water, until the mixture is pale and thick.
3. Whip the double cream until thick, and then gently fold in the egg and honey mixture. Pour into the prepared loaf tin, and cover carefully with cling film before putting it in the freezer for about 2-3 hours.
4. Take out 20 minutes before serving and place into the fridge.
• 1.2 lt of whole cream
• 1 farmhouse whole meal loaf
• 6 tbsp honey
• 1 vanilla pot, deseeded
• 2 tsp malt extract
• 1 bottle of The Constable Copper Ale
1. In a large container tear all the bread, pour over the beer, honey, malt extract and add the vanilla and a pinch of salt. Put gloves on and mash together into a pulp, add the cream and mix w ell. Leave in the fridge overnight.
2. Pass through a fine sieve and squeeze all the cream out of the pulp. Discard the bread. Depending on how many ml of cream mix you have, add 1 gelatine leaf per 120ml of liquid. With the correct amount of gelatine add to a small pan and add just enough cream mix to cover the leaves and leave to bloom for 5 minutes. Once softened, place on a very low heat and stir constantly until the gelatine has completely dissolved. Sieve back into the rest of the cream and mix well. Pour the cream into ramekins no larger than 100ml. Set in the fridge for 4 hours.
MALT AND POLLEN CRUMB
• 65g salted butter
• 60g rolled oats
• 2 tbsp malt powder
• 2 tbsp buckwheat flour • 2 tbsp bee pollen
1. To make the crumb, rub together all the ingredients in a bowl. If the mixture is sticking to your hands, add a little more flour. Spread out the crumb on a baking tray and cook in the oven for 10 minutes, or until golden. Lightly blend the crumb in a food processor, add back to a baking tray and back in the oven for 5 more minutes. Take out and cool.
• Cooked chestnuts • 3 tbsp caster sugar • Pinch of salt
1. Finely chop the cooked chestnuts and add to a baking tray. Place in the oven for 5-20 minutes or until golden brown.
2. In a pan, melt the sugar until golden in colour. Add the roast chopped chestnuts and spread onto a silicon matt. Leave to cool.
3. Once cooled smash into small pieces
• 200g passion fruit pulp, about 6-8 ripe passion fruits • 3 large eggs
• 140g butter, diced
• 250g golden caster sugar
• 2 tbsp corn flour
1. Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juice. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, discard the rest.
2. Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd.
3. Sieve the curd into a bowl. Stir in the reserved seeds and cool.
Add a spoonful of curd to the centre of the plate, sit the panna cotta next to the curd, add a scattering of the malt and pollen crumb and finish with a few shards of brittle.
For more information visit www.jamessquire.com.au