Welcome back to Ask a Brewer, our Q&A series where head brewer Caolan dives into the questions you’ve always wanted to ask.
In this episode, Caols squeezes into the citrusy world of our Citrus Radler, from what makes Stone & Wood’s take so zesty, to how it’s brewed for ultimate refreshment, and of course, what to do when life hands you lemons 🍋
Whether you’re a beer nerd or just keen to know what goes into your can, this one’s a goodie. Got a question for Caolan?
Drop it in the comments and you might see it featured in the next episode!
Welcome back to Ask a Brewer, our Q&A series where head brewer Caolan dives into the questions you’ve always wanted to ask. In this episode, Caols squeezes into the citrusy...
For surfers, Bells Beach at Easter conjures images of cold Southern Ocean, long lines of swell, and fresh northwest offshores blowing off the adjacent farmland and through the moonah trees.
Well not so much this year.
The opening day of the Rip Curl Pro at Bells felt positively sub-tropical. Walking down the hill toward Bells, the sea breeze had a warm wash to it and the sun, when it caught you, bit hard. Even the water temp is currently sitting around 18 degrees – boardshorts for the brave, three-two full suits for the rest. If you weren’t facing due south staring out at the Antarctic sub latitudes, you could swear you were back on the North Coast.
Bells Beach has been known as Djarrak for tens of thousands of years to the Waddawurrung people, Djarrak meaning ‘elbow’, the headland appearing as a bend in the coastline. It was a place to gather shellfish and gather, generally. In more modern times, the small beach today known as Bells has been held in reverence by surfers who travel here to surf its icy lines.
That reverence rings out on Good Friday morning, shortly after first light as the bell tolls and the first notes of AC/DC’s Hells Bells echo around the beach. The ceremonial playing of Hells Bells to start the morning’s first heat at Bells began a couple of decades ago and has become iconic in its own right. An ancient landscape, a modern dance in the elements, a killer riff played by a grown man from Adelaide dressed as a schoolboy. Surfers in the water when it’s played have spoken about being lost out there in a powerful moment, forgetting they’re even surfing a heat.
The reality of course is that the annual Easter contest is a big deal, a stop on the world tour and a major sporting event that draws thousands of people from all over Victoria and beyond. Over the Easter weekend, Bells hums.
After parking on the adjacent farmland, you walk down the hill past the grandstands, coffee vans, the big screen and the gift shop, the air filled with the smell of deep fryers working overtime.
A full house will see 5000 Victorians fill the place. Many of them don’t know much about the sport of surfing, but as Victorians they know sport and they love sport, and they understand that Bells is the saltwater equivalent of an AFL final. They’ll sit on the beach all day, or at least until the high tide washes them away, applauding each wave and cheering on local favourites.
The difference however is that at an AFL game you can’t run onto the ground and start kicking your own ball around. You can here. While the contest runs at Bells, a couple of hundred metres to the east the reef at Winkipop serves as a practise pitch. Punters can paddle out and mix it with the pros warming up for their heats.
On Good Friday, just before lunch, Jordy Smith took off up the top of the point at Winki. He soon hit top speed, pushing hard on his rails as he chicanes down the line, running a slalom course around several surfers watching the show and drifting into his line. No stress. Jordy is cool. On the way back up the point several people congratulate him on winning the last tour event, over in El Salvador. “Thanks, bru.”
After lunch, the crowds on the hill at Bells kick back.
It’s the first year Stone and Wood have come on as the official beer of the WSL world tour in Australia, but in their own relaxed way have billed themselves as the tour’s “unofficial” official beer. The open-air Stone & Wood bar sits halfway up the hill and feels unofficial. Surf fans from Prahran, Preston, Nunawading and Fitzroy tilt Pacific Ale cans as the sun drops lazily into the farm paddocks behind the contest.
Out in the Bells Bowl, the high tide has seen the contest go on hold but on the hill, nobody seems too bothered. It’s Friday afternoon with a full Easter weekend ahead. In place of contest heats, they’ve sent out a Stone & Wood “Afternoon Delight” twin-fin expression session. It’s supposed to be some lo-fi fun, but the reality is the modern twin is perfectly suited to the sloping walls of Bells, and some hi-fi surfing goes down. Some of it would win heats in the contest.
Bells is between weather systems right now, so the waves disappeared on Easter Saturday, and nobody seems to know when they’re due to return. Again, with a full Easter weekend in prospect, and a full town, nobody seems too concerned for now. The waves will turn up when they’re ready.
Festival of the Stone 2025 Playlist: Your Winter Warm-Up Starts Here
As the Stone Beer brews, our halls prepare for Festival of The Stone—a celebration of winter’s arrival. Our Byron Bay brewery transforms with music, art, food and revelry, where the first keg of the season flows, honouring our community.
Returning to Byron Bay on Saturday 14 June, our annual block party promises fresh beer, live music and all the good vibes, while raising funds for the local legends at Fletcher Street Cottage.
We’ve just dropped a playlist featuring all the artists playing at Festival of the Stone 2025—your ultimate warm-up for the big night in Byron Bay this June.
This year’s lineup includes: 🎸 Old Mervs 🎤 Josh Pyke 🎶 The Belair Lip Bombs 🔥 dust 💥 FELONY. 🌊 strayfold
Hit play, enjoy the tunes, and get a taste of what’s to come.
🎧 Listen along, soak up the good vibes, and get ready for a massive night of fresh beers, live music and community spirit.
👉 Grab your tickets now—Festival of the Stone always sells out!
FESTIVAL OF THE STONE Saturday 14 June, 2025 Centennial Circuit, Byron Bay (Cavanbah)
Festival of the Stone 2025 Playlist: Your Winter Warm-Up Starts Here As the Stone Beer brews, our halls prepare for Festival of The Stone—a celebration of winter’s arrival. Our Byron...
Stone & Wood presents... FESTIVAL OF THE STONE 2025 Saturday 14 June, Byron Bay Music | Community | Tradition Early Release Tickets ON SALE NOW
Winter is looking a little warmer this year, as Stone & Wood is excited to unveil this year’s lineup for Festival of the Stone 2025. Set to heat up Byron Bay on Saturday 14 June, this year’s edition will bring together a killer lineup of homegrown talent, all set to soundtrack the night alongside the annual unveiling of Stone & Wood’s latest batch of Stone Beer—all while raising funds for Byron’s Fletcher Street Cottage.
WA indie-rock duo Old Mervs are set for a huge 2025, celebrating the release of their debut album with a mammoth tour. Known for catchy hooks and breezy guitars, their music encapsulates the highs and lows of life’s experiences. With past performances at major festivals such as Splendour in the Grass and Yours & Owls, along with a recent UK tour, Old Mervs are building a dedicated fanbase worldwide. Their self-titled album, due March 2025, promises to be their strongest release yet, marking the beginning of an exciting new chapter for this rising duo. It's sure to be one joyous occasion when Old Mervs bring their raucous live show to Byron Bay!
Multi-ARIA Award-winning singer-songwriter Josh Pyke will bring his beloved storytelling and rich melodies to the Festival of the Stone stage. Since his breakthrough debut Memories & Dust in 2007, Pyke has captivated audiences with his relatable, heartfelt music, solidifying his place as one of Australia’s most beloved songwriters. With six acclaimed albums under his belt, including 2020’s ARIA nominated Rome, Pyke released his seventh record To Find Happiness in 2022 – featuring singles “The Hummingbird” (Ft. Gordi), “Your Heart Won’t Always Weigh a Tone” and “Circle of Light”. More recently, Pyke teamed up with emerging electronic duo Modern Living and released “Hide Away”, which explores his falsetto range in a way not seen in his solo work, bringing a heartfelt depth to the collaboration that complements Modern Living’s textured production.
The Belair Lip Bombs are also along for the ride, set to blend their indie rock style with heartfelt lyrics and irresistible hooks. Known for their vibrant live performances, The Belair Lip Bombs have shared the stage with artists such as Ladyhawke and Spacey Jane. Their debut album Lush Life explores themes of longing and self-discovery and was recently reissued on Jack White’s legendary Third Man Records. With sold-out shows across Australia, New Zealand and the UK, they’re making a global impact and now it’s Festival of the Stone’s turn!
Newcastle post-punk quintet dust are rapidly becoming one of Australia’s most singular and essential bands. With a dark, jazz-infused sound and fearless experimentation, their debut EP et cetera, etc explores mortality, family and social change. Since its release, they’ve toured relentlessly, supporting Slowdive, Interpol and Bloc Party, while also headlining their own shows across the UK and Europe. In 2024, they debuted in the US at SXSW before dropping their latest single “New High”.
Catch the bold sound and raw energy of Gen Z powerhouse FELONY. and you’ll see why she’s shaking up the Australian music scene! Recently touring with acts like Foals, Declan McKenna and Mallrat, she’s landed Triple J rotation and a 2024 Queensland Music Award for Best Rock Song. Having dropped her debut EP in August, FELONY. is set for a huge 2025! Experience the sound of Meanjin’s alternative rock six-piece, strayfold, as they kick off the festival with their dynamic blend of shoegaze, striking violin, deep baritone guitar and soaring female vocals. Their songs marry gracefully vulnerable lyrics with tenacious instrumentals, creating passionate music brooding with intimacy, tenderness and fervour.
Festival of the Stone 2025 will once again raise money for Byron Shire’s homeless hub, Fletcher Street Cottage. Damian Farrell, Manager of Fletcher Street Cottage says “Every day at Fletcher Street Cottage, we see the impact of the local housing crisis and rising cost of living firsthand. The support from Festival of the Stone helps us provide vital services - hot meals, showers, laundry, advocacy and now our Women's Emergency Relief Fund - to individuals and families who need it most. Together, we're building a stronger, more compassionate Byron.”
Louise O’Connell, General Manager of Byron Community Centre, also mentions, “Festival of the Stone brings our community together to party for a purpose, and we're so grateful to be the charity partner again in 2025. The funds raised will help Fletcher Street Cottage continue providing essential support to those experiencing homelessness and hardship in our region. With the community behind us, we can make a real difference in people's lives.”
“We’re thrilled with Festival of the Stone’s 2025 lineup and can’t wait to bring music, fresh beers and good vibes back to Byron Bay on 14 June. It’s always a great community meet-up, and we’re especially proud to support the incredibly important work of Fletcher Street Cottage once again,” said Paul Tansley, Stone & Wood.
As always, Festival of the Stone marks the unveiling of Stone & Wood’s 2025 Stone Beer—a bold, limited-edition winter brew crafted using ancient techniques. Brewed with select Australian malts and heated stones for a rich, smoky caramel depth, this year’s batch is best enjoyed celebrating a good cause and a day filled with music and community.
First release tickets go on sale from 9am from just $65 for 18+. Get in quick, as last year’s event sold out well in advance!
FESTIVAL OF THE STONE Saturday 14 June, 2025 Centennial Circuit, Byron Bay (Cavanbah)
Stone & Wood presents...FESTIVAL OF THE STONE 2025Saturday 14 June, Byron BayMusic | Community | TraditionEarly Release Tickets ON SALE NOW Winter is looking a little warmer this year, as Stone...
Stone & Wood Brews An Easy Drinking Yet Flavour-Full Pale Ale.
Easy-drinking yet full of flavour, Easy Pale is a well-balanced, mid-strength Pale Ale crafted with all-Australian hops and pale malts. Brimming with tropical notes of mango, guava, and mandarin, this refreshing beer delivers a light, crisp body without compromising on taste. Perfect for those moments when you want to take it easy but still enjoy a proper beer.
ABOUT EASY PALE
OVERVIEW
Mid-Strength Pale Ale, 3.5% ABV
INGREDIENTS
Malt, Water, All Aussie Hops, Yeast.
CHARACTERISTICS
A refreshing, light-bodied Pale Ale with tropical mango, guava, and mandarin aromas. Smooth and well-balanced with a crisp finish.
THE FINER DETAILS
HOPS
Showcasing Australian Vic Secret and Eclipse hops for bright tropical aromas and a subtle citrus finish.
MALTS
A carefully crafted blend of Pale Malt, Voyager Pale Regen Malt, and SM40 for a smooth, full-flavoured base.
FOOD PAIRING
Easy Pale pairs effortlessly with almost anything! Enjoy it alongside BBQ meats, fresh seafood, or a summer salad. Its tropical notes also complement spicy dishes and umami-rich flavours like miso-glazed eggplant.
AVAILABILITY
Available online, in our Byron Bay and Brisbane Tasting Rooms, and at select BWS & Dan Murphy stores nationwide.
We’re stoked to announce that Stone & Wood is the official beer partner for all major World Surf League events in Australia! 🍻
From the WSL Championship Tour stops at Bells Beach (VIC), Snapper Rocks (QLD), and Margaret River (WA) to the Newcastle Challenger Series and the World Longboard Tour at Bells, we’ll be pouring fresh, cold beers right next to the action.
But that’s not all. We’re also introducing the Stone Wood Golden Hour—a sundowner session featuring a specialty heat where surf icons ride alternative boards shaped by local legends. Expect live music, panel talks, epic surf films and giveaways.
“Coming from Byron Bay, Stone & Wood and surfing have always gone hand in hand. We’ve been part of the local surfing community from the outset and partnering with the WSL gives us the opportunity to take that natural connection to the beach lifestyle to coastal communities right across the country,” said Stone & Wood Head of Strategy Creative, Paul Tansley.
The partnership will also be brought to life through broadcast integration, including the ‘Stone & Wood Post Show’ and the ‘Stone & Wood Slow-Mo’, as well as a content series titled ‘Stone & Wood Real Talk’ which will take fans behind the scenes of the competitor’s area and event village. This content will be distributed across WSL and Stone & Wood’s social channels.
“WSL is thrilled to have Stone & Wood join as the official Beer of WSL Australia from 2025,” said Andrew Stark, WSL APAC President. “They’re a brand that was born at the beach and lives and breathes the coastal lifestyle. That, coupled with their passion and focus on community, makes them a perfect partner for WSL. We look forward to seeing Stone Wood bring this partnership to life at each of our events around Australia by creating moments and places where we can come together through surfing.”
We can’t wait to bring good vibes, great beers, and unforgettable moments to the Australian leg of the WSL tour. See you on the sand. 🌊
We’re stoked to announce that Stone & Wood is the official beer partner for all major World Surf League events in Australia! 🍻 From the WSL Championship Tour stops at...
Thursday March 6th, Stone & Wood Byron Bay, 100 Centennial Circuit
Doors open at 5pm
This is a free event for our community
~
Come join us for a community event for International Women’s Day, where Local creative women and change makers within the community are taking over Stone & Wood. The event, in its inaugural year, will feature an array of talented women within our community; showcasing live music, an art exhibition, and short films to be enjoyed with a beer brewed especially for the occasion.
Stone & Wood is proud to showcase a selection of talent:
MUSIC:
The Royal Ratbags
Darcy Dexter
ART EXHIBITIONISTS:
Liv Enqvist, Filippa Edghill, Beatriz Ryder, Brianna O’Connell, Karlee Mackie and Abbi Hart.
SHORT FILMS:
An array of short films featuring women behind and in front of the lens.
THE BEER:
The women of Stone & Wood, with the help of local female creatives featuring in the event, brewed a beer especially for the occasion. In the summer of January 2025, the women all pitched in to put this years’ IWD beer into tank. We’ve brewed a 5.2% Japanese Rice Lager, which we can’t wait to release on event night.
COMMUNITY SUPPORT:
For the month of March Stone & Wood Byron will donate $1 per litre of beer sold at the bar to SHIFT Project, a not for profit based in Byron Bay that supports women through the challenges they face moving from homelessness to independence, from welfare to wellbeing. So be sure to drop into the event, or come have a beer in March to support this incredible cause.
Stone & Wood presents… Shift the Frame: Celebrating Creative Women Thursday March 6th, Stone & Wood Byron Bay, 100 Centennial Circuit Doors open at 5pm This is a free event for our...
At Stone & Wood, we’re always keen to work with likeminded brands and organisations. That’s what compelled us to join hands with the legends over at Pargo for a few collaborative products that can be found on our website and in our breweries.
Our impact on our community and the planet is something we keep central to everything we do, and we’re proud to align ourselves with another B Corp certified organisation that is working towards a future that we want to see realised.
At Stone & Wood, we provide drinks that are best served ice cold, and Pargo provides ethical water bottles and stubby coolers that perfectly serve that purpose – as a result, our partnership seemed destined to happen. Watch on below for more about how our collaboration contributes to their cause of providing clean water to those in need.
More About Pargo’s Purpose
Pargo is in the business of creating high-quality insulated drink bottles, stubby coolers and cups. From every purchase of one of their products, 5% of the proceeds go directly to funding clean water projects in communities in need the world over.
With 11% of the world’s population living without access to reliable clean water, their work is critically important in preventing disease and improving the livelihoods of the less fortunate around the globe. Their clean water projects—of which they’ve completed 18 at the time of writing—include drilling wells for rural communities in Uganda, and providing filtration systems to communities in the Philippines, Indonesia and Fiji.
Using the Sawyer water filtration system from Waves 4 Water, communities can enjoy filtered water for years to come. Their design makes it impossible for bacteria or other nasties to pass through, using just the force of gravity to pass water through the filter at a rate of 1 litre per minute. The reusable and washable filter system is super easy to use and becomes a long-term solution for these households—with a lifespan of 4 million litres of water.
Our Insulated Bottles and Stubby Cooler Collaboration
All are available to purchase online from our store and in our brewery (pending availability).
Both the bottle and stubby cooler have double-wall insulation, meaning your drinks will stay cold (or warm if that’s your preference, we won’t judge) for hours to come. The insulated stubby coolers we have on offer will fit both a 375mL can or 330mL bottle, so the choice is yours about how you want to use it!
Made with a scratch-resistant, matte outer coating from pro-grade stainless steel, they’re built to last. All of our collaborative products are adorned with our logo alongside Pargo’s.
Our collaboration with Pargo is about more than just great products – it’s about creating a lasting impact. By choosing these insulated bottles and stubby coolers, you’re supporting clean water projects worldwide and investing in durable, sustainable design. Explore the collection online or at our brewery and make a difference with every sip!
At Stone & Wood, we provide drinks that are best served ice cold, and Pargo provides ethical water bottles and stubby coolers that perfectly serve that purpose – as a...
Welcome back to our Regenerating Our Backyard series 🌱🍺, where we dive into how the beer in your hand can support a greener future.
In Episode 3: Don’t Spoil the Soil, we take a closer look at barley—not just the backbone of beer but also a significant contributor to its environmental footprint. By embracing regenerative agriculture, we’re paving the way for a more sustainable brewing industry.
Through our Good Grain Initiative, launched in partnership with Sustainable Table, we’re proud to support projects that enhance soil health, biodiversity, water quality, and the resilience of farming communities. Since Day One, we’ve aimed to tread lightly on the earth, reducing waste and rethinking energy use—but we know we can do more.
By collaborating with like-minded farmers, maltsters, and brewers, we’re creating new pathways to sustainability that benefit both the environment and the communities who rely on it.
Learn how small steps can make a big impact. Watch Episode 3 now
Stone & Wood and Sustainable Table are partnering to launch Good Grain, an impact fund supporting regenerative grain from growers and maltsters to brewers and distillers.
Stone & Wood x Pip Sumbak: The Ultimate Summer Christmas BBQ
This Summer holiday season, Stone & Wood is teaming up with Pinterest and outdoor chef Pip Sumbak (@pipsplate) to create the ultimate Aussie Christmas BBQ experience. With a menu that celebrates the best of summer and pairs perfectly with our refreshing Pacific Ale, your guests are sure to be running back for seconds and leaving with a smile on their dial.
Known for her unique approach to cooking over hot coals, Pip’s carefully curated summer menu highlights the vibrant, bold flavours of Australian produce. There’s something for everyone! But before we get into the menu, let’s set the scene a little.
Setting the Scene (and Table)
Whether your Christmas celebration is more of a friendsmas, a family get together or somewhere in the middle, there are some key things to get right during the set up.
We recommend sourcing one long table, allowing you to keep everyone united during mealtimes and together keeping the good times rolling on. If you don’t have one big enough, put multiple next to one another – a tablecloth will cover that up for the most part anyway. Add a touch of class by assigning seating and adding placards noting who goes where!
Save yourself from the worst of the lunchtime sun by aiming to kick off in the early afternoon, giving you plenty of time to catch up and prepare snacks before finalising the BBQ dinner. This will leave plenty of time to unwind with your mates over a cold beer, as the early evening rolls around.
Friends and family gathered around, enjoying delicious food straight off the BBQ, and raising a cold Pacific Ale to toast the season. This is what an Aussie Christmas is all about—bringing people together to share good food, great beer, and make some fun memories.
Create the Atmosphere
Make your BBQ unforgettable by creating a warm, welcoming, and fun-filled atmosphere:
Music: Curate a playlist filled with summer tunes and Aussie classics. Put on our Pacific Ale Spotify playlist, or start from scratch with some songs that feel right.
Games & Activities: Backyard cricket, bocce and other outdoor games like finska always add to the fun.
Lighting: As the sun sets, get your fairy lights, lanterns, or candles out and lit to add a moody touch to the warm afternoon.
Encourage your guests to connect, share a laugh, and swap stories while embracing the summer vibes. A great BBQ is all about coming together and celebrating good times!
Bonus Tips:
Design your dress code to embrace the season with Hawaiian shirts, bold summer prints, and playful colours. Bright, cheerful outfits not only add to the festive vibe but also set the tone for a day of laughter, good vibes, and unforgettable memories.
Pinterest’s week-long festive trend celebration, running from December 2 to 8, offers plenty of inspiration to make your BBQ extra special. From unique table settings to fun gifting ideas, take a cue from the platform to add creative touches that are sure to wow your guests.
The Menu: Where Good Food Meets Good Beer
In Australia, Christmas isn’t just about tradition—it’s about embracing the warmth of summer, spending time with good mates, and savouring fresh, seasonal flavours.
Pip has designed a feast fit for the festive season, featuring dishes that embody the distinct feel of an Aussie Christmas. When we think of Christmas, we’re reminded of fragrant fresh fruit, barbecued meat, hot sun and refreshing drinks – all enjoyed around friends and family. Our menu incorporates it all to pair perfectly with an ice cold Pacific Ale:
BBQ Lamb Tomahawk with a sweet and sour salsa
BBQ Curry Leaf Prawns
Summer Ceviche
Tomato Salad with crispy chili oil & pickled onion
Once the food is served, the beers are flowing, and the table is full of good conversations and laughs, sit back and enjoy the magic you’ve created. From Pip Sumbak’s incredible dishes to the refreshing taste of Pacific Ale, this is a Christmas BBQ that’s bound to result in quality connections with good friends and some great summer memories.
With delicious food, refreshing beers, and Pinterest-inspired ideas, you’ll have all the tools to host the ultimate festive gathering.
Cheers to sunny days, great mates, and your most delicious Christmas spread yet!
Our Aussie BBQ Recipes in Full:
BBQ Lamb Tomahawk with Sweet n Sour salsa
Ingredients:
8 Lamb Tomahawks (ask your butcher for lamb cutlets untrimmed)
3 cloves garlic, crushed
1 tbsp good quality dried oregano
2 tbsp Olive oil
1 tbsp salt flakes
For Sweet & Sour Salsa:
1 cup Green Olives Sliced
1 cup toasted pinenuts
½ Cup white wine vinegar
1 tsp Dijon Mustard
1 large tbsp Honey
½ cup capers
1tbsp lemon juice & zest of 1 lemon
1tsp fish sauce
1 handful of mint leaves
1 handful parsley
Method:
Lamb Chops:
Marinate Chops a few hours in advance.
Heat your BBQ and grill on high heat for about 3 minutes each side for medium-rare, or until cooked to your liking. Rest for about 2 minutes and arrange on a platter ready for the salsa.
Sweet & Sour Salsa:
Gently heat the olive oil in a saucepan over medium heat.
Remove from heat and add the honey, fish sauce, mustard, lemon juice, vinegar. Stir well to combine. Add olives, nuts & Capers.
When ready to serve, toss through herbs and layer over the chops.
BBQ Curry leaf Prawns
Ingredients:
10 Large Raw Australian Prawns
1 tbsp good quality yellow curry paste (we use Maesri brand)
1 tsp tamarind pulp
250g salted butter
1 tbsp palm sugar
Fried crispy curry leaves*
Lime juice to serve
Method:
Curry Butter:
Heat butter in a medium saucepan over gentle heat. Add palm sugar and stir to melt. Add curry paste, increase heat and let it bubble until it begins to caramelise.
Remove from heat and add tamarind.
Prawns:
Skewer your prawns or butterfly them. Heat BBQ to highest heat.
Season prawns with salt, pepper and a brush of curry butter. Grill until cooked to your liking. Warm your curry butter in preparation to serve. Arrange on a platter and pour over curry butter. Scatter with curry leaf and a squeeze of lime.
*Pick curry leaves fresh and shallow fry in oil until crisp and dark green. Season with salt. Only takes a second!
Summer Ceviche
Ingredients:
400g Kingfish or other sashimi grade varieties
1 red onion diced
1 kensington Pride Mango diced
1 bunch of coriander. Stems diced. Leaves for garnish.
2 limes squeezed
Thumb size knob of ginger
1 green chilli chopped
1 lebanese cucumber, seeds removed, diced
1 tbsp olive oil
1 tsp crispy chilli oil
Salt & pepper to taste
1 pack good quality tortilla chips or tostadas
Method:
Slice the fish into cubes. Refrigerate while you prepare your ingredients.
Finely dice onion, coriander stems & green chilli. Set aside.
Peel and Micro plane ginger. Pick it up in your hands and squeeze the juice into a bowl. Discard pulp. Squeeze lime juice and add oils to the same bowl with salt and pepper.
Chop cucumber and mango into chunks. Set aside. Keep ingredients in the fridge. Ceviche is best served nice and cold.
When ready to serve, toss the fish in the lime, ginger, and oil mix. Toss through diced ingredients and then gently fold in mango and cucumber. Taste and season.
Remember to toss the fish last minute as the lime will begin to cook the fish.
Serve your ceviche with coriander leaves for garnish, extra olive oil drizzled over and tortilla chips for dunking.
Tomato Salad with crispy chilli oil & pickled onion
Ingredients:
5 of the best tomatoes you can find (we used local in season ox hearts)
2 crispy lebanese cucumbers
1 tbsp best quality crispy chilli oil
Salt & Pepper
Zest of 1 lemon
For Pickled Onion:
1 white onion finely sliced into rounds or mandoline
1 cup rice wine vinegar
1 tbsp fish sauce
½ cup sugar
Method:
For the onion. Prepare ahead of time. Heat vinegar in a saucepan and add sugar to melt. Take off heat and stir in fish sauce. Pack onion into a jar and pour over liquid. Refrigerate until cold.
Slice tomatoes and cucumber into chunks and season with salt flakes & a glug of olive oil.
Pile into bowls, drizzle over crispy chilli oil and garnish with pickled onion & fresh basil.
Stone & Wood x Pip Sumbak: The Ultimate Summer Christmas BBQ This Summer holiday season, Stone & Wood is teaming up with Pinterest and outdoor chef Pip Sumbak (@pipsplate) to...
Meet Fin Patalano, a good mate of Stone&Wood and a filmmaker whose work blends captivating visuals with the vibrant energy of surf culture.
Hailing from Cairns but now based in Newcastle, Fin’s unique approach to storytelling captures the raw beauty and in-between moments of the ocean, along with the laid-back lifestyle that surrounds it. His latest project, Solly—a short film about surfing, board design, and doing things differently—has been making waves.
After its recent premiere, we linked up with Fin to explore his filmmaking journey, his deep connection to the ocean, and, of course, his go-to knock-off beer—a cold Pacific Ale. Read on...
Q: Hey Fin, thanks for connecting! Could you tell us a little bit about yourself and where you're from?
A: Hey legends, I’m Fin, a filmmaker who grew up in Cairns, North QLD.
Q: What did you love about growing up in Cairns, and what do you dig about where you live now (Newcastle)?
A: I loved the adventurous lifestyle we lived! When the weather was good, we’d be out on the reef spearfishing, and when it wasn’t so good, we’d be hiking up secluded rainforest streams looking for waterfalls. There was always something to do!
Q: How did you get into cinematography/content creation? What made you first pick up a camera?
A: I always seemed to have a camera on me from a pretty young age. There was something about capturing moments and how I saw them that just fascinated me. I spent the last couple of years of high school working on a charter fishing vessel out of Cairns, then kept working at sea during my gap year because we couldn’t go too far due to Covid. I always had my camera with me while at work and soon saw an opportunity to pursue filmmaking at sea full-time.
Q: You shoot a lot on Super 8. Do you prefer shooting film or digital, and what film stock do you like to run?
A: I only recently got into shooting Super 8 but I am definitely obsessed already! There’s just something so special about it. No matter how hard you try, you can’t fake the look of Super 8 with other cameras. I like the entire process and the patience required to even see the footage you’ve shot. It’s very gratifying.
Q: A lot of your work revolves around the ocean. What draws you to the water, and what elements do you seek within a frame when shooting surfing and the energy of the ocean?
A: I guess it’s in my blood. Growing up around the ocean in a seafaring family makes it a part of who I am. I love how much the ocean is able to calm me and how quickly it can humble you. My favourite elements to capture when shooting aren’t even the hero shots or surfing but the in-between moments. The offshore winds blowing spray off the top of a wave, which, when shot from under the surface, looks like it’s raining. The bubbles that catch the morning sun. The smiles between sets. Anything that helps create a feeling and tell a story.
Q: Your short film Solly has been generating a bit of buzz—what inspired you to create it, and how did the project come together?
A: I’ve always wanted to piece a short surf film together but was either strapped for time or misaligned with the story I wanted to capture. I love surf films—the idea of bringing two art forms together (film and surfing) has always fascinated me. When I got introduced to the Sollys through a close friend, I knew almost straight away that they were who I wanted to film! I also fell in love with the coastline we shot at.
Q: Is there a moment or frame from Solly that stands out as particularly noteworthy for you?
A: I think probably the segment where the song Highway Child by a local band and good friends, Lily Anna & the Maverick Queen, is playing. It’s cool to collaborate with such talented artists and use music produced in the same place where the film was shot. It was one of those meant-to-be moments.
Q: You screened Solly for the first time at your friend Matthew’s photo show. What was it like collaborating with friends on an event like The Island Lives?
A: There’s a quote by Rick Rubin that goes, “Competition serves the ego, collaboration serves the highest outcome,” and that’s exactly what it was like. Bringing like-minded artists together to create something bigger than themselves. Without collaboration, an event like this would never have happened.
Q: Can you give us a quick rundown of The Island Lives? Did you have a hand in the project or the rollout of the event?
A:The Island Lives was a collection of prints that Matt took while over in Tahiti. This was Matt’s event, and we were just lucky enough to be invited along to screen some films on the night! I remember him and me jamming out on the idea of “art in person” vs. “art online,” and we both loved the idea of bringing an online audience into a physical space together—using art as the excuse to bring real people together. With the whole online world today being so driven by views, likes, and validation, it’s easy to forget why we even do this in the first place. So, through this event, we were able to celebrate the grassroots of art and creativity. It was pretty cool to see an idea come to life, and I can’t thank everyone involved in bringing the night together enough!
Q: Tell us more about the evening. How was the turnout... Any highlights?
A: It was definitely one for the books! To see around 200 people come through the doors that night was incredible. A highlight for me was just seeing everyone mingle. I don’t remember seeing anyone sitting there on their phone scrolling Instagram—just genuine, real human connection. You could walk up to anyone, whether you knew them or not, and just have a chat. That’s what these events are all about for me!
Q: After a big day on the tools, where do you go to unwind and enjoy a sunset brew?
A: The front deck of my house in Newy!
Q: Favourite knock-off beer?
A: Stone & Wood Pacific Ale—always has been, always will be!
Q: Dream shoot—pick a subject, a location, and a camera setup. Who, where, and what are you shooting?
A: Torren Martyn or Mikey February, an empty right-hand point break somewhere in a tropical climate. My Sony FX3 with underwater housing.
Q: What’s the best advice you’ve ever received when it comes to shooting outdoor content?
A: Shoot the things you want to see in the world, not what you think someone else wants to see.
Q: What’s next for you? Are there any upcoming projects or collaborations you can share with us?
A: A couple of short films lined up for next year! Can’t say too much yet, but I’m very excited for these ones!
Check out Fin's work on his website https://finlaypatalano.com.au/ and give him a follow here. We're stoked to get to work with Fin as part of our ‘& Friends’ program, make sure to check out his film, Solly, above.
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Meet Fin Patalano, a good mate of Stone&Wood and a filmmaker whose work blends captivating visuals with the vibrant energy of surf culture. Hailing from Cairns but now based in...
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