At the Broadsheet Restaurant, some things are best served with beer. As the Australian victor of the recent Stella Artois World Draught Masters Championship, Andrew Noll is better placed than most to match the Belgian beer to food.
“When it comes to food pairing,” Noll says, “you’ve got cutting, complementing and contrasting. Stella Artois is really good for cutting through creamy sauces and mustards.”
With Stella Artois on tap at the Broadsheet Restaurant, we asked Noll to pick out the best menu items to match with beer.
The first dish that caught Noll’s eye was the Cape Grim Beef Burger from The Kettle Black. “It’s got the house-made mustard and relish,” points out Noll. “So pairing it with Stella Artois is a really good way to cleanse the mustard flavour and then come back and experience it again. You can appreciate the meal in a fuller way.”
For cutting flavours, Noll also suggests Stella Artois alongside the Red Wine Braised Beef Short Rib by Huxtable, and the Whole Baked Flathead by The Town Mouse. “It goes well with seafood because it’s a very crisp beer, so it would be really good with the whole baked flathead.”
Noll considers Stella Artois’ taste to be quintessentially Belgian. “There’s the malty middle, a really crisp finish and it has a subtle bitterness in that finish. And that spicy hop character – it’s all quite subtle.” Noll says this kind of versatile profile is also well suited to hotter dishes, such as curries. “It pairs really well with intense Asian flavours, so would go perfectly with the Roasted Yellow Duck Curry from Coda and the Golden Maharaja Vegetable Curry by Tonka.”
Noll says the pilsner’s cleansing function isn’t limited to complex flavours. From the sides selection, Noll thinks Coda’s Bitter Winter Greens would pair well, to balance out the tartness. And for dessert? “I’d have it with the Salted Caramel Gelato by Pidapipo as a cleanser for the saltiness.”
For more information on Stella Artois’ partnership with the Broadsheet Restaurant go to La Societe.