Mango Pale Ale Long Summer Lunch Recipe Guide

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


Serves 8


  • 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.


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 Morton Bay Bugs


  • 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.


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.


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


  • 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


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

Chilli Butter Prawn Recipe with Stone & wood Mango Pale Ale


Serves 8


  • 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.


  • 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


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


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


  • 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)


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

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


  • 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


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.


  • 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. 


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


  • 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)


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.

Reading times: 14 mins

Mango Pale Ale Long Summer Lunch Recipe Guide

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...

Read story
Green Coast Lager BBQ Ribs


Green Coast Lager


  • 6 racks baby back ribs
    • Rub mix
  • 1 cup dry malt extract. *note – we used a mix of Karrared, we use in our Jasper Ale & Carafa2, we use in our Stone brew.
  • 1 cup brown sugar
  • Spice mix – increase amounts if needed
    • Handful Salt
    • 2 tablespoons pepper
    • 1 tablespoon paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon spoon chili powder
    • Big pinch cinnamon.

Lager BBQ sauce:

  • 2 cups ketchup
  • 3 Tablespoons chili powder
  • 1 can of Green Coast Lager
  • 1 Teaspoon smoked paprika
  • 1 Tablespoon regular paprika
  • 1 Tablespoon garlic powder
  • 2 Tablespoons yellow mustard
  • 1/2 tsp cayenne pepper (add more if you want more kick)
  • 2 Tablespoons brown sugar; packed
  • 2 Tablespoons apple cider vinegar


  • Whisk all ingredients in a saucepan and turn heat to medium, bringing sauce to a slow boil.
  • Reduce heat and simmer for 20 minutes. 

BBQ ribs:


  1. Combine dry rub ingredients in a bowl
  2. Combine dry malt extract and brown sugar with fingers to prevent clumping
  3. Combine with dry rub
  4. Heat grill to a low to medium heat
  5. Lay out large pieces of foil, large enough to wrap the ribs – 2 racks per piece.
  6. Lay ribs onto foil and rub with dry rub ingredients – rub in well – wrap in foil
  7. Place wrapped ribs on grill and cover with hood
  8. Cook for 1.5 hour turning every 30 mins – not breaking foil
  9. In the meantime, prepare the Lager BBQ sauce
  10. Remove ribs from grill and gently remove from foil.
  11. Replace back to grill and begin basting with BBQ sauce.
  12. Baste continually for another hour turning gently twice only
  13. Remove from grill and serve immediately. 


Reading times: 4 mins

Green Coast Lager BBQ Ribs

Step up your BBQ game with lager BBQ sauce ribs!

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Salmon with Spicy Pineapple Salsa Recipe

Step up your salmon game with a beery twist 🍺🍍🐟


Salmon with Spicy Pineapple Salsa


Green Coast Crisp



  • ¼ cup Green Coast Crisp
  • 1 tbs brown sugar
  • ½ fresh pineapple
  • 1 garlic clove minced
  • Lime
  • Coriander
  • 1 red chilli
  • 1 red onion
  • 1 red capsicum


  1. Grill pineapple, sprinkle with brown sugar while grilling, dice
  2. Combine all ingredients
  3. Mix well



  • 1⁄4 cup fresh lime juice
  • 1 cup Green Coast Crisp
  • 3 tbs soy sauce
  • 1⁄2 tbs minced ginger
  • 2 cloves garlic minced
  • 6 salmon fillets
  • 2 tbs green bell peppers OR yellow bell peppers (or combination)
  • 2 tbs lime zest (2-3 limes) fresh ground black pepper


  1. Combine lime juice, beer, soy sauce, ginger, and garlic
  2. Mix well
  3. Place salmon fillets in shallow glass dish and pour marinade over top
  4. Turn pieces several times to coat; cover and refrigerate overnight
  5. Preheat grill
  6. Grill Salmon for about 7-10 minutes
  7. Garnish with Crisp Pineapple Salsa

Cheers & enjoy! 🍻

Reading times: 2 mins

Salmon with Spicy Pineapple Salsa Recipe

Step up your salmon game with a beery twist 🍺🍍🐟 RECIPE Salmon with Spicy Pineapple Salsa BEER Green Coast Crisp SALSA Ingredients: ¼ cup Green Coast Crisp 1 tbs brown...

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Green Coast Lager Braised Steak

Meat lovers, this one’s for you...


Green Coast Lager Braised Steak



  • Olive oil
  • 1 x 2/3kg piece of Sirloin
  • 1 tsp Sherry vinegar
  • 1 tbsp Worcestershire Salt
  • 1 tbsp Dijon mustard
  • 2 cloves garlic
  • 1 Eschalot
  • 6 sprigs Thyme
  • 1 tsp Paprika Red pepper flakes
  • 1 can Green Coast Lager

(Optional) Herb & Eschalot dressing: Basil Flat leaf parsley Garlic Lemon juice Eschalot.


  1. Slice eschalot. Pick leaves from thyme.
  2. Combine all other ingredients (adding beer last).
  3. Marinate whole steak, ensuring it’s well-covered. Marinate for 3 to 24 hours - overnight preferred.
  4. Heat grill to medium-high heat.
  5. Scrape marinade off Sirloin. Pat steak dry. Season with salt & pepper.
  6. Grill for 3-5 mins per side, turning once (may need more depending on thickness of Sirloin).
  7. Remove from grill and rest, cover with foil for 10 – 15 mins. Whilst resting, prepare Herb & Eschalot dressing.
  8. Slice portion size pieces for serving.

(Optional) Herb & Eschalot dressing:

  1. Finely chop all ingredients
  2. Add olive oil Lemon juice to taste Garlic Salt and pepper to taste
  3. Combine
  4. Serve in tray or pan as one piece with sliced portions drizzled with Herb & Eschalot dressing.
Reading times: 2 mins

Green Coast Lager Braised Steak

Meat lovers, this one’s for you... RECIPE Green Coast Lager Braised Steak INGREDIENTS Marinade: Olive oil 1 x 2/3kg piece of Sirloin 1 tsp Sherry vinegar 1 tbsp Worcestershire Salt...

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Pacific Ale Cevichè


Pacific Ale & Seafood = The perfect combo. Try this easy ceviche recipe perfect for those warm days and evenings with cold Pacific Ale.


Pacific Ale Cevichè

Citrus Cured Prawns, Crab, Kingfish & Tuna


The Original Pacific Ale


  • 450g raw prawns, peeled & deveined
  • 170g crab meat
  • 150g raw salmon
  • 1 cup fresh lime juice (about 5 limes)
  • 1.5 cups Pacific Ale
  • 1 tsp salt
  • 1 jalapeño, minced
  • 1 cup red onion, minced
  • 1 cup yellow capsicum, diced
  • 1 cup red capsicum, diced
  • ½ bunch coriander, chopped
  • 1 tsp ground cumin, toasted
  • ¼ cup olive oil


  1. Cut the prawns in half lengthwise.
  2. In a bowl, combine the prawns, salmon lime juice, beer, and salt.
  3. Mix well and chill for 60–90 minutes to cure the seafood. While the seafood is curing, combine the remaining ingredients, mix well, and chill until needed. The prawns will be bright white and firm once cured. Salmon may have also changed in colour, this is the natural acidity of the cure.
  4. Drain the liquid from the prawns (reserving ½ cup).
  5. Combine the reserved crab meat/salad mixture with the seafood, add the reserved curing liquid, and mix well.
  6. Serve immediately with tortilla chips.
Reading times: 2 mins

Pacific Ale Cevichè

  Pacific Ale & Seafood = The perfect combo. Try this easy ceviche recipe perfect for those warm days and evenings with cold Pacific Ale. RECIPE Pacific Ale Cevichè Citrus...

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Pale Ale Beer Can Chicken Recipe

Searching for a delicious recipe you CAN dazzle your mates with? Look no further than our Pale Ale Beer Can Chicken. Beer can in a chicken???? Yes, you CAN friends.


Pale Ale Beer Can Chicken


Cloudy Pale Ale


  • Fresh Whole Chicken
  • Cloudy Pale Ale
  • Butter

Lemon Rub mix:

  • 2 tbsp brown sugar
  • 3 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 sprigs fresh thyme – stems removed
  • 1 tsp salt
  • 1 tsp freshly ground pepper


  1. Prepare grill for medium-high heat.
  2. Mix dry ingredients in a small bowl.
  3. Pat and dry chicken inside and out.
  4. Under the skin, slice small incisions to slide in slithers of butter.
  5. Season chicken with spice rub all over inside and out.
  6. Crack and pour half of a Cloudy Pale Ale can into a separate glass - drink the glassed beer while cooking, and keep the remaining half in the can.
  7. Fit the whole chicken up right over the can.
  8. Place upright onto the pre-heated grill.
  9. Cook 1 to 1.5 hours.
  10. Rest for 10 minutes. Carve & serve.
Reading times: 2 mins

Pale Ale Beer Can Chicken Recipe

Searching for a delicious recipe you CAN dazzle your mates with? Look no further than our Pale Ale Beer Can Chicken. Beer can in a chicken???? Yes, you CAN friends....

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Chicken & Pineapple Grilled Skewers with Pacific Ale Recipe

Chicken & Pineapple Grilled Skewers with Pacific Ale


The Original Pacific Ale 🍺



  • 3 tbsp Soy Sauce
  • ½ cup Brown Sugar
  • 2 tsp Ground Ginger
  • 2 tsp Garlic Powder
  • 1 can Pacific Ale
  • 2 tbsp Lime Juice
  • For skewers:
  • 500g Chicken
  • Pineapple
  • Capsicum
  • Red Onion 


  1. Soak skewers for 4 hours to avoid splintering.
  2. Chop chicken into cube-size pieces, large enough to skewer & not fall apart.
  3. Combine Pacific Ale, Soy sauce, Lime juice and other dry ingredients in a bowl. Add chicken to marinate for 6 hours.
  4. Chop pineapple, capsicum, red onion.
  5. Thread all ingredients to bamboo skewers.
  6. Heat grill. Grill, baste with Pacific Ale & turn as needed. Can be grilled on a bbq or skillet. Serve immediately. 
Reading times: 2 mins

Chicken & Pineapple Grilled Skewers with Pacifi...

Chicken & Pineapple Grilled Skewers with Pacific Ale BEER The Original Pacific Ale 🍺 INGREDIENTS: Marinade: 3 tbsp Soy Sauce ½ cup Brown Sugar 2 tsp Ground Ginger 2 tsp...

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How to Make Beer Batter Fish or Vegan Alternative

Stone & Wood's Beer Batter Fosh, a vegan alternative to Beer Batter Fish, with a various line up of flavours from different craft beers.

Knowing how to make a beer batter is an easy and straightforward process. You will only need a couple of ingredients to make something you that has the potential to eclipse the taste from your local fish ‘n chip takeaway.

And we recommend considering beer batter fosh, an incredibly tasty vegan alternative to the typical fish and chips.

Our easy beer batter recipe takes under five minutes to prepare and is ready in another five minutes. Just enough time between half time whistles to whip up a couple of servings for you and a few mates.


Ultimately, the best beer for the batter depends on the type of fish or vegan alternative you’ve got on hand.

Use lighter, fruitier styles of beer for delicate or subtle foods such as tofu and lighter vegetables. While a dark stout can make a great combination with mushrooms or even poached stonefruit (oh yes!), it can smother more delicate flavours.

It’s also key to use beer you like to drink! This might sound obvious, but it really makes a difference. Plus, there is always the half glass left for the chef… For a full vegan alternative, our Brisbane Brewery chef recommends three different Stone & Wood brews – the Jasper AlePacific Ale and Green Coast Lager.

The firmness of the tofu can take the stronger flavours of the Jasper, while the fennel will love the bright fruity notes of the Pacific. If you’re also cutting some potatoes to go with the fry, these will match with the bitter notes of our Lager.

Enjoy a craft beer while preparing your beer batter. There’s no better recipe than one where you need to finish the ingredients before they get warm.


One of the fundamentals in a beer batter recipe is to keep the beer cold. This little trick of mixing the cold beer with the hot oil, causing the batter to go extra-crispy has been a well-known culinary secret for years. For best results, leave in the fridge for at least two hours prior to cooking.



  • 1 cup of your choice of beer
  • ¼ teaspoon of salt
  • ¾ cup of self-raising flour
  • ¼ potato starch or rice flour
  • Canola/vegetable oil blend
  • Your choice of fish (boneless and skinless) or vegan alternative


Combine the dry ingredients and whisk until there are no lumps. You don’t want to whisk the batter for long at the risk of over-developing the gluten.


Gradually whisk in the beer until smooth and leave to the side.


It’s time to fry! Heat the vegetable oil over high heat to 190º C for the best crunch.


Dunk the fish or tofu in batter to coat well. Add to oil and deep fry until golden.


Remove and drain any excess off.


Season with a touch of flaked sea salt and serve with some crisp lettuce or rocket, and a side of vegan tartare sauce.


Don’t forget to pair it with the same ice-cold beer you used for the batters – you deserve one after all that hard work!

Want to leave the work to someone else? Try out the Stone & Wood Pacific Ale Beer battered fish available from our friends at Beach Byron.

We’d also love to see your creations! Be sure to tag us on insta #beerbatter

Reading times: 2 mins

How to Make Beer Batter Fish or Vegan Alternative

Stone & Wood's Beer Batter Fosh, a vegan alternative to Beer Batter Fish, with a various line up of flavours from different craft beers.

Read story
Recipe: Delicious Apricot Chicken Paired with our Cloud Catcher

A delicious recipe that's easy to make

This Australian family favourite, apricot chicken, pairs deliciously well with our Australian Pale Ale, Cloud Catcher.
A versatile recipe that’s delicious, cheap and easy to make with no fuss. It’s sure to please the whole house-hold and put a smile on your iso-buddies faces.

Cloud Catcher really highlights the stone fruit characters as well as the subtle spices you capture on the aroma of this beer. Instead of serving it with rice, try quinoa, the nuttiness of the quinoa pairs perfectly with the subtle malt backbone. The sweetness of the chicken balances the mild bitterness of the beer, making it a perfect harmony for every bite.

Before we jump into it, we’re offering FREE SHIPPING on all orders Australia-wide via our online store for the next month. Use Coupon code FREEDELIVERY at the checkout. Cheers for supporting local and indie beer, legends!


– 8 chicken legs/drumsticks (skin on)
– ¼ cup apricot spreadable fruit
– 1 tbsp onion powder
– ½ tbsp chopped parsley
– 3 cloves garlic (minced)
– 1 tbsp minced ginger
– 2 tbsp soy sauce
– ¼ cup apple cider vinegar
– 2 tbsp honey
– Salt & Pepper
– Cooked Quinoa to serve

Pre-heat oven to 180 degrees Celsius. In a small saucepan combine apricot fruit, onion powder, garlic, ginger, soy, honey, apple cider vinegar, salt and pepper. Heat until well combined and apricot spread is melted.

In a large baking dish, pour half of glaze mixture to coat the bottom. Arrange the chicken pieces in single layer with skin side up and pour the remaining glaze over the chicken. Bake in the oven for 40-50 minutes until the skin is browned. Every 15 minutes or so spooning the glaze over the chicken. Let cool for 5 minutes and skim the fat off the juices sprinkle with parsley and serve. Don’t forget to crack a cold Cloud Catcher.
**If you want the sauce thickened, remove the chicken and pour the sauce into a saucepan. Bring to a simmer and add a mixture of cornflour and water (approx. 1 tbsp cornflour to 2 tbsp water) until it makes a smooth paste. Add slowly until you get the sauce the consistency you want. Serve over fluffy cooked quinoa

Recipe by our awesome Road Crew member, Krista Hall

Reading times: 2 mins

Recipe: Delicious Apricot Chicken Paired with o...

A delicious recipe that's easy to make

Read story
Like Pacific Ale? Like Fried Chicken?

Then you’ve got to try this mouth-watering recipe!

A local twist on a classic, this tasty number pairs perfectly with the Original Pacific Ale. Crispy and decadent, our refreshing ale will cleanse the palate and leave the crew licking their fingers for more!

This killer recipe was dreamt up by local chef Terase Davidson (Taste Byron Bay) who values using only the best, fresh, local ingredients available today to create epic food that’s made for sharing with good company…. and cold frothies!  So get stuck into it, for a delicious home-made treat!

Before we get started, we’re offering FREE SHIPPING on all orders Australia-wide via our online store for the next month. Use Coupon code FREEDELIVERY at the checkout. Cheers for supporting local and indie beer, legends!



8 pieces of chicken thighs (skin off : bone out)
330ml Stone & Wood Pacific Ale
1 cup flour
1 cup full cream milk
2 cups Nimbin Valley Rice Crumbs (you can use bread crumbs if you can’t get your hands on the good stuff)
2 tbs ground cumin
Brookfarm Macadamia Oil for frying
500g Greek firm set yoghurt
2 garlic cloves – chopped and crushed into a mince / puree
1/2 bunch mint – chopped
1 lime – juice only
1 tbs of extra virgin olive oil
Salt & Pepper

• Place your chicken in a glass bowl – pour in one 330ml bottle of Stone & Wood Pacific Ale – cover in cling wrap and place in the fridge overnight or for a couple of hours if you are pushed for time…
• Place your yoghurt into a fine sieve colander – place the colander over a bowl (with enough room under the sieve for the excess whey to come out) – then place a sheet of baking paper over the top of the yoghurt – and place in the fridge over night

Next day
• Remove the chicken thighs from the fridge – remove the chicken from the liquid – discard the liquid
• Cut each thigh into 3-4 pieces – from top to bottom i.e. not length ways – place cut chicken onto a plate
• Line a second plate lined with baking paper – place 1 cup of flour into a bowl and season well with salt and pepper – dunk 2-3 pieces of chicken at a time into the seasoned flour and coat each piece of chicken well – shake off any excess flour and place the coated chicken onto a new clean plate lined with baking paper – repeat until all the chicken is coated – discard the seasoned flour mix
• Place your milk into one bowl – in a second bowl place your Nimbin Valley Rice Crumbs, cumin, salt and pepper – mix rice crumbs and other ingredients well
• Dunk 1 piece of chicken at a time into the milk – allow excess milk to drip off – roll in the cumin rice crumb mix patting down the crumb mixture into the chicken – ensuring each chicken piece is fully coated – place coated chicken onto a clean plate lined with baking paper – repeat process until all chicken pieces are covered – at the end discard the cumin, rice mixture along with the milk
• Preheat you oven to 180 Celsius – line a baking tray with baking paper
 Ensure you’ve got a couple of cold Pacific Ales in the fridge if not, whack some in to cool down whilst you cook
• Heat a heavy based cast iron or non stick fry pan up to high heat – add enough Brookfarm Macadamia Oil to shallow fry the chicken
• Once the oil is hot – gently place the chicken thighs into the hot oil – be careful not to over fill the fry pan as it will make the coating of the chicken soggy
• Fry the chicken until it is golden brown – then turn over – once golden on both sides – remove to the baking tray – continue to cook the chicken in small batches
• Once all the chicken is fried – place your tray(s) of chicken in the oven to ensure they are cooked through (will take approx 8-12 mins)
• Once cooked remove from the oven – season with salt and allow to cool slightly before serving
• Garlic Labneh: scoop out the yoghurt from the sieve (it will be really thick – but this is perfect!) – discard the whey from the bowl (or use it to marinate a shoulder of lamb) – add your lime juice, chopped mint, oil, salt and pepper – mix well to combine – check seasoning and adjust as required

Recipe Courtesy – Terase Davidson, Taste Byron Bay

Reading times: 2 mins

Like Pacific Ale? Like Fried Chicken?

Then you’ve got to try this mouth-watering recipe!

Read story
Pacific Ale Ice Cream!

Keep cool all Summer

So it is no secret that Terase from Taste Byron Bay is a massive fan of all things Stone & Wood AND particularly our Pacific Ale, plus she loves finding any excuse to write recipes that showcase local produce!

This recipe is super easy to make, however you will need an ice cream machine (or you can use a Thermomix).



1200 ml pure cream
16 egg yolks
330ml Pacific Ale
300g caster sugar


  • place the internal cylinder of the ice cream machine in the freezer for a min of 24 hours
  • pour your Pacific Ale into a small sauce pan – bring to the boil then simmer until the liquid has reduce to 100ml – strain and place in fridge to go completely cold
  • gently warm the cream in a non stick sauce pan DO NOT allow to boil
  • meanwhile – beat the egg yolks and sugar until super light and fluffy
  • pour the warm cream into the egg yolk mixer ONLY adding 1/3 of the warm cream at a time – using a whisk to make sure the cream and egg mixture is well combine – this is now your “anglaise”
  • wash and dry the saucepan you used to heat the cream
  • set up a double bowl – with ice in the bottom of one bowl and place another bowl on the top – you will need this ready to go for when the  anglaise is ready – place a fine sieve over the top bowl – ready to pour the mixture through when ready
  • add the anglaise mixture back into the original cream saucepan – place on a low / medium head
  • using a silcone spatula – continually stir the anglaise to ensure you maintain an even temperature throughout the mix – paying special attention to the bottom and corners of the saucepan – you don’t want any of the anglaise to ‘catch’ which will result in a scrabbled egg mixture
  • once the anglaise has thickened i.e. you can trace your finger down the back on the spatula and the line where you finger was stays separate to the liquid then your anglaise is ready!
  • pour the anglaise through the fine sieve into the top bowl
  • using a whisk – whisk the anglaise over the bowl of ice until it is cool – it is important to whisky until the liquid is cool as you don’t want the heat to stay in the mixture i.e. you will get scrambled eggs!
  • once cool – pour the mixture into a container and put in the fridge to go completely cold
  • set up your ice cream machine – pour the mixture into the machine (read your machine instructions first) leave enough room at the top of the machine for the ice cream to churn efficiently
  • churn until thick and fluffy
  • using a clean spatular – scoop out the ice cream into a large mixing bowl – add the reduce Pacific Ale ONLY 1/3 at at time – ensuring you completely incorporate the reduced beer before adding the next batch
  • once fully combined – bearing in mind you need to work quickly so the ice cream does not melt – transfer the beer ice cream to containers that are suitable for freezing and ensure the lid is a good fit – freeze until fully set



  • be careful not to boil the cream
  • make sure you stir the anglaise constantly to ensure it does not scramble
  • set up your double bowl with ice before you start stirring the anglaise – this is super important – as you will need it set ready if the anglaise gets to hot you’ll need to be able cool it down super doper quick
  • using a non stick saucepan makes this recipe really easy – unless you are confident, I wouldn’t attempt using a regular saucepan
  • make sure you use a container that the lid fits – so the ice cream does not get any freezer ice crystals on / in it
  • you will likely have some left over anglaise – if you do simply finish the first batch by adding the reduce Pacific Ale and then churn the second small batch and keep as vanilla ice cream soooooo good


This is an awesome recipe for you to enjoy with family and friends OR a great way to get young kids in the kitchen and build some kitchen confidence.

Let us know how you go!  And if you’ve enjoyed this recipe, check out Taste Byron Bay for more!

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Pacific Ale Ice Cream!

Keep cool all Summer

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