Recipes

Mango Pale Ale Long Summer Lunch Recipe Guide

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Summer – a season where the days stretch lazily into warm evenings, and every moment becomes a cherished memory. What better way to embrace the essence of these sun-soaked days than by gathering friends and family for an unforgettable feast that extends from afternoon delights to starlit nights?

Stone & Wood Summer Luncheon Recipe Guide

We're thrilled to bring you a culinary celebration of summer with our latest creation: the Mango Pale Ale. As the sun-kissed days unfold, we've curated a collection of delectable recipes from our Mango Pale Ale campaign, courtesy of the talented Sarah DeNardi. Each dish is designed to let you bask in the vibrant vibes of mango season, right in the comfort of your own home.

Join us on a gastronomic journey, where the refreshing notes of Mango Pale Ale infuse every recipe with a touch of summer magic. From appetisers that tease the taste buds to main courses that are a symphony of flavours, our recipe guide is your passport to a summer filled with good company and even better food.

Get ready to elevate your summer gatherings with these culinary delights, expertly crafted for you to enjoy the season's vibes, one delicious dish at a time. Cheers to mango-infused moments and the joy of savouring the flavours of summer!

Whole BBQ Snapper Recipe with Stone & wood Mango Pale Ale

WHOLE BBQ SNAPPER

Serves 8

Ingredients

  • 3-4kg Snapper, scaled and cleaned
  • 3 tablespoons olive oil
  • 60ml Mango Pale Ale
  • 4 garlic cloves, minced
  • Handful coriander
  • 1-2 lemons and or limes, thinly sliced
  • Generous grind black pepper
  • Sea salt

NOTE: The cooking time is super variable, the size and thickness of the fish and heat of the BBQ will determine the exact time required. Plus, keep in mind the fish needs to rest for 5-10 minutes before serving and will continue to cook while resting.

Method

Light up the BBQ. Rinse the snapper, pat dry inside and out. If you have a very large fish make 3-4 shallow incisions, on each side of the fish.

Whisk together 2 tablespoons olive oil, the beer, and the garlic.

Rub the remaining olive oil over the outside of the fish and season generously inside and out with salt and pepper, spoon the beer mix into the cavity and use your hands to massage in, making sure it’s well coated. Reserve the remaining beer mix to baste. Stuff the cavity with coriander, lemons, and limes.

When you’re ready to cook, transfer to the BBQ. Cook over a moderately high heat for 7-10 minutes. Carefully turn the fish and cook until golden and just done, about 7-10 minutes longer. Be careful while handling on the grill, to prevent the skin sticking. The fish is done when the flesh near the gills flakes easily. Rest, loosely covered with baking paper for 5-10 minutes. To serve, run a knife between the flesh and the bones and lift off sections of the fillet. Turn the fish over and repeat. Accompany with extra lemon and lime wedges, and mango salsa.


Roasted Whole Snapper

If you haven’t got a BBQ you can roast in the oven- use the same prep. Heat the oven to 220˚C. Put the fish on a rack in a roasting pan; cook until just done, about 20 minutes. No need to turn the fish while cooking.

BEER STEAMED BUGS

Beer-Steamed Morton Bay Bugs

Ingredients

  • 6-8 uncooked Morton Bay bugs, halved and cleaned
  • 750 ml Mango Pale Ale
  • 2 tbsp oyster sauce
  • 1/2 tsp sesame oil
  • 2 cloves of garlic, chopped
  • 2cm ginger, julienned
  • 3 green onions, cut into 5cm lengths
  • 2 stalks of lemongrass, white parts only, bruised


NOTE: When steaming, check the liquid level and top as necessary to maintain the steam. The cook time will vary depending on the size of the bugs. You want them just cooked. Again, they will continue to cook once off the heat.

Method

In a large bowl, combine 60 ml of beer, oyster sauce, sesame oil, chopped garlic, and 1 tbsp of julienned ginger, add the bugs, toss to coat. Cover the bowl and refrigerate for at least 15 minutes to let the flavours mingle.

Prep the steamer: In the base of a large flat bottom wok, place the remaining lager, ginger, green onions, and bruised lemongrass into the wok. Put the marinated bugs into a shallow heatproof dish, put a round wire rack into the wok and set the dish onto the rack (make very sure that the whole arrangement is stable), cover with a lid and steam for about 6 minutes, until cooked through. You can finish them on the BBQ grill for a minute (flesh side down) to give them a lick of smoke and a little char. Serve with aioli and fresh lime.

MANGO SALSA

This is a side you can make your own, play with spices, herbs etc, let your tastebuds guide you.

Ingredients

  • 2-3 ripe mangoes, diced
  • 1 red capsicum, diced
  • 1 red onion, finely diced
  • 1/2 cup soft green herbs chopped- think parsley, mint, coriander (on their own or as a combo)
  • 1-2 chillies, finely diced (adjust to taste)
  • 60ml lime juice
  • Sea salt and freshly ground black pepper
  • A drizzle of fruity extra virgin olive oil

Method

Chuck everything into a bowl, mix and pop into the fridge until needed.

Chilli Butter Prawn Recipe with Stone & wood Mango Pale Ale

GRILLED PRAWNS WITH CHILLI GARLIC BUTTER

Serves 8

NOTES:

  • Quintessentially Aussie summer, eating prawns in their shells is a delicious and joyously messy affair. If you prefer a less hands-on experience, peel them before cooking, adjusting the cooking time accordingly.
  • The garlic and chilli butter is versatile and pairs with any seafood cooked on the BBQ.
  • The prawns are also delicious with aioli.

Ingredients

  • 1.5-2kg large green king prawns, in their shells
  • 3 tbsp olive oil
  • 150g butter
  • 6 garlic cloves, finely chopped
  • 2 long red chili, finely chopped
  • Handful parsley, finely chopped
  • 2 lemons, zest and juice
  • Salt and pepper to taste
  • Caramelised lemon halves to serve

Method

Toss the prawns in the olive oil, season with salt and pepper- set aside.

For the garlic chilli butter. In a small saucepan over low heat, melt the butter. Add the garlic and chopped chili, swirl around for a minute or so. Remove from heat, then stir in chopped parsley, and the zest and juice of 1 lemon. Season with salt and pepper.

Get your BBQ to a sizzling high heat. Lay the prawns in a single layer on the hot grill, cook for 2-3 minutes, turn, and cook for an additional minute or so, until they have just turned pink.

Arrange the cooked prawns on a serving plate. Serve alongside the garlic chilli butter, with caramelised lemon halves.

Chilli Butter Prawn and Aioli Recipe

MANGO PALE ALE AIOLI

NOTE: If whisking the emulsion to life fills you with dread, you can use electric beaters or a small food processor.

Ingredients

  • 2 egg yolks
  • 2 garlic cloves, minced
  • 1 tablespoon mustard
  • 1 tablespoon Mango Pale Ale
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup grapeseed oil (or any neutral flavoured oil)

Method

In a bowl, whisk together the egg yolks, garlic, mustard, beer, salt, and black pepper.

Now the whole deal when making any sort of mayo from scratch is to remember you are creating an emulsion. Slowly, slowly, drizzle in the oil while continuously whisking. The gradual addition is what emulsifies the aioli and gives it a creamy texture.

Taste and adjust the seasoning to your liking. Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavours develop.

Summer Pomegranate Jewel Salad Recipe

Summer Pomegranate Salad

Note
Feel free to customise this salad by adjusting the quantities of each ingredient based on your preferences.

Ingredients

  • 1 Cucumber, deseeded and diced
  • 1 Red Onion, diced
  • 1 Green Apple, diced
  • 1 Blood Orange, segmented and chopped
  • 100g Feta Cheese
  • 1/2 cup cooked grains (Freekeh, Pearled Barley or even fregola work well)
  • 1 Garlic Clove
  • Juice of 1 Lemon
  • Extra Virgin Olive Oil
  • Handful Fresh Mint leaves, chopped
  • Handful Fresh Parsley, chopped
  • Salt to taste
  • 1 Pomegranate, seeds removed

Method

In a bowl, combine the cucumber, red onion, green apple, blood orange, crumbled feta, and the cooked grains.

Into a small bowl, crush the garlic and mix it with the juice of one lemon, whisk in olive oil. Pour the dressing over the salad ingredients. Add the herbs and gently toss everything together until well coated. Season with salt to taste. Transfer to a serving dish, top with the pomegranate seeds. Serve.

Rad Summer Pav

Here is a recipe for a DIY pav base but there is no shame in buying a premade one, especially given that summer heat and meringue are less than best mates (sad but true – humidity is the mortal enemy of our favourite whipped sugar confection). So, if you are tackling a DIY base, do it early in the morning and if you can, crank up the AC….and don’t worry if it cracks – it’s part of its charm.

Notes:

  • 6-7 egg whites depending on the size of your eggs. You can use the yolks in aioli or to enrich an omelette or if you are feeling industrious try curing them to use in poke bowls.
  • Raw caster sugar or muscovado adds a delicious slightly caramel flavour to the pav.
  • If it is a particularly humid day, you could try making 2 smaller pavs to avert potential collapse during cooking.
  • If making ahead, store in an airtight container in a cool spot (but not the fridge).
  • Decorate just before serving. 

Ingredients

  • 210 ml egg white
  • 1 1/2 cups caster sugar
  • 1 1/2 teaspoons cornflour
  • 1 teaspoon white vinegar

Topping

  • 400ml thickened cream
  • 1 teaspoon vanilla bean paste (or essence)
  • 1/4 cup icing sugar
  • Fruit – sliced mango and 2-3 finger limes
  • Edible flowers (excellently extra but optional)

Method

Pre-heat the oven to 150˚C and line a baking sheet with baking paper. Whisk together the egg whites and sugar in a large mixing bowl (from a stand mixer). Set over a pan of simmering water (making sure that the bowl doesn’t touch the water below). Stir continuously until the sugar granules have dissolved (test by rubbing a little mix between your fingers)- the mixture will be warm. Transfer the bowl to a stand mixer fitted with the whisk attachment, whisk on medium high until thick and cloud like (stiff and glossy). Whisk in the cornflour and vinegar. Spoon onto the prepared tray and form into a puffy disc (20-25cm across).

Transfer to the oven and immediately reduce the temp to 120˚C. Bake for 1 1/2 hours. Turn the oven off and let cook/cool for another hour or you can leave the door ajar and let the oven cool completely. Basically, you’re after a crispy exterior and a marshmallowy middle. Once completely cooled you can decorate.

To decorate, whip the cream, sugar, and vanilla to soft peaks. Spread over the pav, arrange the mango slices over the top and scatter over the finger lime pearls. Finish with edible flowers if you’re being extra.

Where To Buy Stone & Wood Mango Pale Ale?

Grab our Mango Pale Ale online, or in-person from First Choice Liquor Market nationwide, Liquorland in QLD, NSW and VIC and select Vintage Cellars from mid-Feb.

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