Dessert – New York Cheesecake...
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You’ve had the starter. You’ve had the main. Now for the dessert. We understand that making cakes and desserts isn’t everyone’s specialty, so we recommend getting a New York cheesecake from a local baker or supermarket. You can then serve it with raspberry coulis and fresh berries to add some colour and style. However, if you want to create your own, here’s a great recipe: http://www.bbcgoodfood.com/recipes/2869/new-york-cheesecake

We suggest pairing this dish...

Main – Griddled sirloin steak...
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Last week, we shared our delicious Parma ham-wrapped asparagus and duck egg starter. Now for the main event: succulent sirloin steak with a vibrant and fruity summer salad. We recommend serving this dish with a 15-18 month glass of St. Stefanus. The richness of the beer works in perfect harmony with the steak, whilst the freshness of the salad balances out the beer’s complex flavour on the palate.

 

Serves 4

 

Ingredients

4 sirloin steak

Vegetable oil

200g mixed leaf salad or rocket...

Starter – Asparagus wrapped...
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You don’t always need the most extravagant ingredients to make an impact at the dinner table. This timeless combination pairs perfectly with a 3-6 month glass of St. Stefanus. The fresh and fruity flavours of the beer cut through the saltiness of the Parma ham with every sip, cleansing your palate and preparing you for your next bite.

 

Serves 4

 

Ingredients

Sourdough loaf

8 duck eggs

200g asparagus

4 slices Parma ham

Vegetable oil

Pepper

 

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