Pub grub Feature 2013

RIP IT UP EXPLORES SOUTH AUSTRALIA’S GROWING PUB CULTURE

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Pub Grub

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PUB GRUB Are you a Sunday session expert? A sporting fanatic? A parmy enthusiast?

Whatever your style, a visit to the pub is a fundamental Australian tradition – the ideal opportunity to catch up, chill out and enjoy a good meal.

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delaide’s establishments, already renowned for topnotch service, are reinventing themselves to become popular dining and entertainment destinations. Pub fare remains a contentious issue – everyone has their favourite, be it a colossal burger, salt and pepper squid or the reliable schnitzel. But venues are

increasingly revitalising their menus, incorporating contemporary flavours, innovative ideas and unique dishes, while still serving up your old favourites.

Supporting our state by creating exciting menus with SA produce and expanding their drinks lists to include local craft beers, wines and ciders, these

We’ve scoured the city from Irish institutions to kooky CBD haunts to track down some of Adelaide’s gems.

Clear your diary, gather your mates and experience the exceptional food, drinks and service our pubs have to offer.

Contents

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8.

venues are pushing the envelope of contemporary dining.

Know your beer ............... 8.

Know your wine............... 10.

Know your spirit ............. 14.

16.

South Australian beer ....... 16.

20.

Hey bartender................. 20.

Microbreweries ................ 22.

South Australian ciders .... 24.

Pub grub quiz ................ 26.

Pub Grub beer map ........... 30.

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Contributers GRAPHIC DESIGN: Michelle Kox WRITERS: Lucy Ahern, Miranda Freeman, Lachlan Aird, Nina Bertok, Katie Bryant, Selena Battersby PHOTOGRAPHY: Andre Castellucci, Alice Healy ILLUSTRATIONS: Lucas Croall ADVERTISING: Nerida Foord, Oliver Raggatt, Charlotte Chambers COVER PHOTO: Andre Castellucci (The Highway)

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FRANK’S

DOGS

AVAILABLE EVERYDAY WEDNESDAY $15 Dog & Can

LATE NIGHT Fri & Sat - 11pm

F A C E B O O K . C O M / F R A N K S D O G S

THE FRANKLIN BOUTIQUE HOTEL

92 FRANKLIN STREET ADELAIDE 8410 0036 THEFRANKLINHOTEL.COM.AU

The hilton Hotel

OUR DEAL Sunday Pride score a free deal – soft d beer or rink with t of the he purchase awardw Pride of the inning H burger ilton .

264-270 south road, hilton 5033

8443 8404 / hiltonhotel.com.au / facebook.com/mybarhiltonhotel

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hile famous for their cocktail towers, punters at the Hilton Hotel’s MyBar can also choose from a range of local and international tap beers and affordable wine by the glass.

But committed cocktail lovers can look forward to a new concoction every month – Mel’s Pink Lady Lemonade is a must try, with the sweet sensation staking out a permanent place on the menu.

A revamped all day menu offers pub favourites and inventive new dishes from 12pm – 9pm every day of the week, catering for rumbling bellies at any time.

The open air beer garden is the perfect setting to enjoy one of their monster wagyu beef, chicken or vegie burgers (previously honoured as the best in the state), which are served with quirky shot glasses of extras for those who like to customise.

The team believe sharing is caring at MyBar, offering platters for two packed with morsels such as crispy pork belly, spicy chorizo and melt in your mouth arancini balls. For a different take on pub fare, try their apple ciderbattered fish of the day with rustic hand-cut chips, seasoned with chilli and rosemary.

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Or give into temptation with their Seven Deadly Sins menu, which offers a devilishly delicious special every day.

It’s the weekend breakfasts that will have you coming back. Whether it’s a hangover cure or fuel for a big day ahead, the scrambled eggs with mint and fetta or traditional big brekkie, The Hilton has you sorted – don’t forget their cure-all bloody mary!

At Our Bar Happy Hour runs from 5pm – 7pm every day, with $5.50 pints and wine by the glass.

Look out for the cocktail of the month, created by one of the skilled MyBar bartenders.

DID YOU KNOW? Fedora’s restaurant is named after Managing Director James’ late father, who always donned the hat.

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The seven stars hotel

OUR DEAL Funky Friday s – DJ deliv s tunes, er the best with $ 5 vodk and pi a s nts of Hahn Super D 6.30pm ry from – 8.30 pm.

187 angas street, adelaide 5000

8223 6879 / thesevenstars.com.au / facebook.com/sevenstarshotel

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n Adelaide institution since 1855 (even undergoing a cowboy bar phase during the ‘90s), the Seven Stars Hotel has been given a makeover. The exposed stone bar, once part of the original exterior, now pays homage to traditions with an injection of contemporary flair. The saddles have been replaced with comfy couches, a pool table and sleek bar.

The menu has also been overhauled, reflecting more adventurous tastes of punters with seasonal options while still including the classic schnitties, burgers and steaks you love. If you want to opt for something new, there are gourmet sliders for snacking, silky mushroom linguini for indulging or the Black Angus porterhouse steaks on roasted pumpkin puree for feasting.

Seating a massive 68 outside (one of the largest capacities in Adelaide), it’s the ideal spot to grab a gourmet pizza, a quality beer and watch the last glints of afternoon sun disappear over the city.

DID YOU KNOW? The pub is named after the seven stars in the Big Dipper constellation.

At Our Bar Try our selection of premium local and international craft beers.

Tune in for all AFL and major sporting events broadcast live on Foxtel.

Pick up two gourmet sliders for $15, or three for just $18.

An expansive wine list comprised entirely of Australian and New Zealand drops means your red, white or rosé is a local – just like the friendly regulars and staff of this hotel.

The space exudes character, and amps up with weekly DJ nights to get you dancing, nightly drink specials and an impressive range of local and international craft beers to please your palate.

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e of is on dest Beer s ol orld’ ing the w ges, dat y a r rl e a v e e b o the riod t k c pe ba thic n Neoli 9500BC i d n u q o a r r a nt I ancie ypt. g d an E

know your beer The history of the beer industry stems back thousands of years. From the big guys to the small batch breweries, it’s time to get to know your beers. Put down that slab of VB and make some more adventurous and considered choices. Before you next order a frosty pint, here’s a quick rundown on the various flavours, textures and varieties currently available in the world of beer.

The Basics

ALE

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here are two types of beer: ales and lagers. Ales are the older, traditional brews of the world, whereas lagers are a relatively new creation, less than 200 years old. Whether your beer is ale or lager comes down to the type of yeast used to ferment the beer, either pale yeast or lager yeast. Here are a few rules of thumb to tell the difference.

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Bottom fermentation in warmer temperatures between 7-12C, high water minerality, fruity and aromatic, robust and bitter.

LAGER Top fermentation in cooler temperatures between 3-7C, low water minerality, smooth and mellow, crisp and clean.

Beer Styles Colour, flavour, strength, ingredients, production method, recipe, history and origin all come into play to create a beer’s unique style. Here’s how your ‘Paley’ becomes a pale ale.

PILSENER Pilsener is one of the newer beer styles, a clean and simple pale lager. Originally brewed in the former Czechoslovakia, pilsner’s characteristics include strong Saaz hops content, softer malt and a fragrant flavour.

Eg: Heineken, Grolsch

IPA

PORTER

In the 1700s, English soldiers living in India would often ship pale ale kegs over from the UK, only to have them spoil due to high temperatures on the seas.

To keep the beer from going off, brewers upped the levels of hops and alcohol content, hence IPA’s strong flavor.

In between a stout and a dark ale, porters are very dark and rich. With roasted malts and barley, the flavour is sweeter with notes of roasted grains, toffee, chocolate and stout.

Eg: Vale Ale IPA, Brooklyn East IPA

Eg: James Squire Jack Of Trades Porter, Monteith’s Barrel Aged Porter

DARK ALE

STOUT

Dark ale, or brown ale, is recognisable for its dark amber or brown colour.

First coined by London brewers in the late 17th century, dark ales are lightly hopped and are of medium strength.

Bitter, viscous and thick, stouts are a drink for the serious beer drinker. Made with black, unmalted barely, flavours include coffee, liquorice, chocolate and molasses with nearly zero hops. The head of the stout is thick and usually a tan or brown colour.

WHEAT BEER Wheat beer is a mixture of barley and wheat grains with barely any hops. It often has a cloudy appearance with a strong yeast flavour and light flavour.

Eg: Hoegaarden, White Rabbit White Ale

PALE ALE Made with pale malts, pale ale is one of the world’s most popular beer styles. In the UK pales typically have a strong woody flavour and in the US they are quite spicy, but in Australia we prefer a more bitter brew with light amber colouring. Its warm fermentation process gives it an unmistakable flavour.

Eg: Coopers Pale Ale, Sierra Nevada Pale Ale

Eg: Little Creatures Day Of The Long Shadow Winter Ale, Coopers Dark Ale

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Eg: Guinness, Moo Brew Imperial Stout

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the whites

know your wine

South Australia is home to over 200 cellar doors and is responsible for more than half of Australia’s wine.

Our diverse geography and climate means the wine varieties grown here are extensive, from riesling in the Clare Valley to shiraz in the Barossa. That said, SA pubs stock wines from not just local vineyards but across the globe. Here’s a run down on the different types of booze you can get in the modern age.

CHARDONNAY

PINOT GRIGIO/GRIS

SAUVIGNON BLANC

Chardonnay is a truly versatile wine.

Fruit flavours can vary from apple and lime in the colder climates to tropical fruits in warmer locations. Sip on a glass accompanied by a seafood dish.

The taste of pinot gris is largely affected by how it is handled in the cellar. A pinot gris is a typically rich wine with a spicy presence, whereas the Italian pinot grigio tends to have a fresher, crisper flavour. Both wines pair well with seafood, pasta or poultry.

The classic sauvignon blanc is a fresh and crisp wine, hinting at grapefruit and grassy flavours. This wine is food-friendly and can be combined with just about anything, from seafood to poultry to vegetarian fare.

Eg: Fox Creek Shadow’s Run Unwooded Chardonnay, Paxton Chardonnay

Eg: Paxton Pinot Gris, The Lane Pinot Gris

Eg: Penny’s Hill The Agreement Sauvignon Blanc, Longview Whippet Sauvignon Blanc

RIESLING

SEMILLION

MOSCATO

Rieslings are typically crisp wines with throwbacks to green apple, pear and lime flavours. This white wonder develops with age, eventually taking on honey flavours and an oily aroma.

Try it with white meat such as poultry or Thai food.

Cultivated in Australia for almost 200 years, semillon vineyards can be found all across the Barossa Valley. Known for its thick texture and low alcohol content, this sweet white pairs well with mild, soft cheeses and shellfish. The colour of liquid gold, semillion can also accompany leafy salads.

Moscato, stemming from Muscat grapes, has the telltale scent of musk, orange peel and ripe grapes. A variety of sweet wines can be classified as Moscato, varying from light and fizzy to heavy and sugar-dense. This syrupy wine is best drunk alongside indulgent desserts, warm mince pie and coffee cakes.

Eg: Some Young Punks Monsters, Monsters, Attack! Riesling, Longview Iron Knob Riesling

Eg: Wirra Wirra Scrubby Sauvignon Blanc Semillon Viognier, Lindemans Early Harvest Semillon Sauvignon Blanc

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Eg: Angove Long Row Moscato, Pertaringa Moscato

belgian beer cafe oostende

OUR DEAL

27-29 ebenezer place, adelaide 5000

8359 3400 / oostende.com.au / facebook.com/bbcoostende

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ake your tastebuds on a Euro trip with a totally Belgian experience – without the expensive airfare.

An East End favourite, the Belgian Beer Café Oostende brings traditional cuisine and drinks in a setting bursting with national pride. Beer memorabilia from Chimay to Hoegaarden decorate the wood interiors, with booths and bar stools bathed in warm light making for truly welcoming atmosphere.

They (obviously) love their brew at the BBC, with each beer going through a nine-step pouring ritual before reaching your lips, so you’re sure to find your perfect match – even if you can’t pronounce it quite right. As well as stocking a range of exclusive beers, their wine list is enviable and they also carry a range of quality ciders.

The kitchen is open midday till late, serving bar snacks, light meals, and dinner to cater for all appetites. Whether it’s a pot of their lauded mussels, the BBC Oost share plate of moreish nibbles, or a fresh waffle smothered in warm banana and caramel sauce, your stomach is guaranteed to be satisfied.

Just $ the Br13.90 gets combo atty ‘n’ Beyou bratwu – tradition er r a roll st in a so l frites, plus pomm ft e a n Stella d a frost y must f Artois – a o seriou r anyone their s about sausag e.

The BBC’s traditional fare, like their brews, demands attention. A generous serve of legendary pomme frites (hot chips for the uninitiated) with homemade mayo means you can to treat your palate to a touch of Belgian heaven. If you’re in the mood for more, try their ‘Menage A Trios’ – medley of hearty sausages with lush garden veggies – to help recharge after a long day.

At Our Bar Enjoy Happy Hour from 5pm – 7pm, with all tap beers and base spirits only $6.

Pick from the BBC’s tempting bar list of snacks, including traditional pomme frites (hot chips) with homemade mayonnaise or pork crackling in a cone.

DID YOU KNOW? The café actually has more varieties of wine than beer – 65 vs 35.

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the reds

know your wine

TEMPRANILLO

SANGIOVESE

Originally from Spain in the Rioja and Ribera del Duero regions, tempranillo wine has spread to the Barossa Valley and McLaren Vale in recent years. Described as an earthy bouquet, the wine is said to evoke the scent of leather and fresh herbs.

Pairing well with Spanish cuisine; have alongside tapas or smoked meats.

Sangiovese, the famous Italian grape which originally hails from the Chianti region, is nowadays grown in McLaren Vale. When utilising a young grape, the taste is a burst of cheery fruit with a hint of spice. With age, the wine takes on a refined texture growing into musty wooden tones that fuse well with the fresh berry flavour. Serve with light food, simple pastas, patés or a savoury snack such as olives.

Eg: d’Arenberg The Sticks And Stones Tempranillo, Tscharke Only Son Tempranillo

Eg: Alpha Box & Dice Blood Of Jupiter Sangiovese, Coriole Sangiovese

SHIRAZ Australian shiraz, or ‘syrah’ around the rest of the world, is typically a complex, full-bodied wine. The most widely grown grape in Australia, the flavor of shiraz is bold and spicy, with notes of berries, plum with hints of leather.

A good shiraz pairs with many foods, but try it with grilled lamb for something special.

Eg: Penny’s Hill Shiraz, d’Arenberg The Dead Arm Shiraz

MERLOT Merlot is a soft, subtle wine with fruit flavours reminiscent of plum and blackberries. Occasional hints of mint, chocolate, tobacco and eucalyptus can also be found in the humble merlot. This wine is one of Australia’s most important red grape varieties, doing especially well in SA’s Limestone Coast. A rich merlot greatly accompanies heavy dishes like lamb stews and chocolate puddings.

Eg: The Lane Block 8 Merlot, Lindeman’s Cawarra Merlot

GRENACHE Grenache is perhaps the perfect wine for South Australia, with the grape varietal thriving in the hot and dry conditions of the Barossa region. A fragrant and sweet red wine, it is known for its lack of acidity and high alcohol content. Pair it with a spicy meal, like Indian or Moroccan food.

Eg: Turkey Flat Butcher’s Block Shiraz Grenache Mourvèdre, Penny’s Hill The Experiment Grenache

CABERNET SAUVIGNON PINOT NOIR Pinot noir is a silky wine rich with red fruity tones reminiscent of strawberries, raspberries and cherries. With age, the pinot noir takes on the smell and flavour of rich soil, so look out for earthy overtones in an aged bottle. Best paired with a hunk of meat, lighter pinot noir’s can be served to delightful consequences with scallops or goat’s cheese.

Eg: Bird In Hand Sparking Pinot Noir, Nepenthe Pinot Noir

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Malbec, hailing from Argentina, is making a splash closer to home. This red has a smooth flavour with an attractive smoky and leather quality. Pair with rich meats or cheddar cheeses.

Cabernet Sauvignon may be the mostloved red wine and luckily thrives in Adelaide’s backyard, the Barossa Valley. This wine is deep and complex with a powerful aroma. Experience the triad of fruity, herby and spicy in a ‘cab sav’ with notes of black cherries, peppers, olives and ginger. Try pairing it with creamy and starchy dishes so to neutralise the high levels of tannin.

Eg: Browns Of Padthaway The Brigstock Malbec

Eg: Alpha Box & Dice Enigma, Hither & Yon Cabernet Sauvignon

MALBEC

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The kings Hotel

OUR DEAL Join t hem fo r the Degust First Drop ation o n 15 – j August head f ust $75 per or flve c with m o atched urses wine.

357 king william street, adelaide 5000

8212 6657 / thekingsbardining.com / facebook.com/thekingshotel

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t The Kings, vintage encyclopaedias and world books borrowed from owner Gareth’s mum line the walls alongside lively murals, cushy seating and quirky lighting to add to the intimate feel of this King William gem.

But the warmth of the bar comes not only from its authentic fireplaces, with friendly staff and a jovial atmosphere fostering a pub vibe you want to bask in all night long.

The Kings deliver the finest South Australian wine and local beers, pouring the likes of BrewBoys and Steam Exchange with exclusive small batch beer and stout also regularly available. For the adventurous, try a creative cocktail – the rich ‘Hindmarsh Square’ with ginger syrup is heavenly.

Their $25 peckish portions menu features choices like goat cheese croquettes, Adelaide Show-style fritz dippy dogs and classic Hyde Park Bakery sausage rolls, pairs perfectly with your tipple. The menu also showcases the best of SA produce, with Murray Bridge pork belly, Port Augusta kingfish and Beerenberg products all making appearances.

chunks of tender meat on a bed of smashed peas, finished with a generous squeeze of tomato sauce (naturally) for a polished dish brimming with state pride.

Finish it all off with a serve of FruChoc icecream – believe us, you have room.

At Our Bar DJs spin funk, soul, disco and indie three times a week including the Huggy Bear Soundsystem presenting the incomparable Gentleman’s Record Club the first Friday of each month.

Grab a $10 workday bar plate for a quick lunch or dinner. There’s a different special every day, including classic schnitzels and salt and pepper squid.

End the day on a high note with one of their 12 SA beers on tap.

DID YOU KNOW? The Kings is South Australia’s flrst and only public house.

The iconic pie floater is also The Kings’ signature dish. Buttery pastry encases

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know your spirit Martini, margarita, mojito – sure, you’ve heard these before, but have you ever considered what goes into these famous cocktails? Here’s a run down on some of contemporary culture’s most popular spirits, and how they came to appear on bar shelves all around the globe.

GIN

RUM

APERITIF/DIGESTIF

Originally created in the mid 17th century as a crude medicine, gin has evolved over the years from a bathtub spirit in Britain appropriately called ‘Mother’s Ruin’ to the popular and expensive ingredient in martinis during the Prohibition Era. The beauty of a good gin comes down to its distillation process, in which it is infused with juniper berries as the main ingredient with other added botanicals such as anise, caraway, coriander, licorice root and orange peel.

The spirit of the islands, rum’s sweet flavor comes from it being distilled with sugarcane.

White, dark, spiced, old or aged, rum is a winner when it comes to cocktails. Have it served as a classic, such as dark and stormy with ginger beer and plenty of fresh lime, or mixed up as a sour daiquiri or pina colada.

Aperitifs and digestifs are a great drink if you’ve indulged too heavily at dinner. Here’s what you need to know: ‘apertif’ is before dinner, consumed in order to stimulate the appetite, whereas ‘digestif’ means after dinner, these ones normally sweet, dessert-type spirits drunk to settle the stomach, a true nightcap.

Apertifis are usually bitter, with popular varieties including Campari and Pimms, whereas digestifs, which are usually enjoyed straight, include brandy, sherries and liqueurs like Kahlua and Grand Marnier.

Eg: Hendricks, Tanqueray

VODKA Originally a poor man’s spirit created from whatever happened to be lying around, namely potatoes, vodka has become a staple spirit behind bars. Traditionally drunk neat across the ‘vodka belt’ in Eastern Europe, western bars have also adapted this white spirit as a hero for contemporary mixology, with it being the main ingredient for cocktails like screwdrivers, white Russians and bloody marys.

Eg: Absolut, Grey Goose

Eg: Sailor Jerry, Havana Club

WHISKY So many whiskys, so little time. A serious spirit that is best drunk neat or with a few cubes of ice, whisky is a grain-based alcohol nowadays distilled all over the world, mostly in Scotland and Ireland. Smoked peat, the turf taken from Scottish bogs, gives Scottish ‘scotch’ it’s strong flavours, whereas Irish whiskeys offer a smoother taste. We recommend you head to your local and systematically work your way through the single malts and blended malts shelves.

Eg: Jack Daniels, Glenfiddich

BOURBON A type of American whisky, bourbon is a barrel-aged spirit made primarily from corn, deriving its name from the historical Bourbon County in Kentucky. To be classified as a ‘bourbon’, the spirit must have been produced in the USA, be made from at least 51% corn and be aged in oak barrels.

Eg: Maker’s Mark, Jim Beam

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Eg: Campari, Cognac

TEQUILA You’re probably acquainted with this one, but a good drop of tequila can be thoroughly enjoyed without overpowering it with lemon and salt.

The popular spirit was distilled from Mexican agave plants in the 15th century near the city of Tequila, hence receiving its famous name. There are a number of different ways to distill tequila, these including blanco (white), reposado (aged) and anejo (aged).

Eg: Jose Cuervo, Patron

the ramsgate hotel

OUR DEAL

Make weeken the most o f y d – ge at the Ra our bourbo t in early msgate n for and bu Night bbles Of R or gra ock Saturd on b $5 pin ays, of you ts r f cidersavourite day Su all nday.

328 Seaview Road, Henley Beach 5022 8356 5411 / ramsgatehotel.com.au

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amous for their sensational Sunday Sesh and big Friday nights, the Ramsgate also offers top notch nosh, daily specials and live entertainment from Adelaide’s best.

With a pool table, 103” plasma screen in the beer garden (plus 13 indoor screens so you don’t miss a second) and sleek open fireplace, the Ramsgate delivers the ultimate environment for kicking back with friends, whether you’re a sports fan or just keen for a catch up. Oh, and did we mention the location? Overlooking picturesque Henley Square, it provides an unparalleled position to enjoy a cider or two while drinking in the sun.

The Ramsgate also offers an exceptional range of beverages, including boutique beers and artisan ciders – look out for limited releases of McLaren Vale Experimental Ale and new Barossa Valley Cider. For a super sweet special, indulge in two-for-one cocktails from 4pm-7pm Monday to Friday.

With a newly minted menu, there’s a huge selection of succulent seafood, plus an abundance of fresh spring flavours. Start with one of their epic antipasto platters, followed by a choice from their tempting mains menu.

Our picks are the prawn and chorizo pasta with shaved parmesan, or the juicy chicken breast topped with avocado, prawns and a next level creamy sauce. Trust us.

Their famous daily meal specials– from surf and turf all day Monday (just 15 bucks gets you a Graziers steak topped with tender prawns) to $10 parmies every Thursday – means your belly (and your wallet) will thank you for visiting the Ramsgate.

At Our Bar Get in early on Thursdays, with $10 parmies and jugs from 12 pm!

Choose from over 17 premium and imported beers on tap, or over 37 ciders.

DID YOU KNOW? In the 1940s, there was a betting syndicate operating from the bathroom.

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south australian Beer As South Australians we should be incredibly proud of the history and craftsmanship that goes into making our beers. We take a look at Coopers and West End, two of South Australia’s most recognised and celebrated products along with a brand that we think deserves to be featured here due to its impact on the South Australian and national market – the McLaren Vale Beer Company.

Coopers: A Happy Accident

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y trying to concoct a tonic to help revitalise his sick wife in 1862, Thomas Cooper instead created the first batch of Coopers beer. From there on, Cooper endeavoured to create a colonial beer that was all-natural and used only the best ingredients of malt and hops, meaning that by 1864 Thomas was bragging to his brother back in Yorkshire that his beer was recommended by doctors to all their patients. Soon even Dr Penfold of the Grange winery, another famous South Australian entrepreneurial settler, was a loyal customer.

Since this time, Coopers has continued to be passed on through the generations of Coopers, surviving two World Wars and the Great Depression, eventually expanding so much that they needed to find a new home in 1997, being the current brewery at Regency Park. The brewery is still family run, now under the care of the fifth and sixth generation, taking care of Thomas Cooper’s legacy.

Coopers currently make 11 beer varieties, along with a wide-selection of home brews. By using a range of different malt extracts, Coopers are able to create a diverse range of tastes throughout their varieties, meaning there’s a distinct Coopers flavour for all occasions.

Coopers Brewery 461 south road Regency Park SA 5010 8440 1800

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The Highway

OUR DEAL

Head t o Room o the Combi n Wedn nights esday live m for origin al usic f rom lo artist cal s, and bu with $4 bee r bbl off yo es to top ur nig ht!

290 Anzac Highway, Plympton 5038

8297 8155 / thehighway.com.au / facebook.com/hwyhoteL

rowned SA’s best hotel in 2012, The Highway definitely lives up to this title. It offers the best of both worlds – kick back with mates and enjoy a chilled brew in their relaxed beer garden, or dine in the sleek hardwood bistro with a premium wine list and quality food, with both having an affordable price tag.

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There’s entertainment almost every night – indulge in nostalgia on Tuesday Game On nights, enjoy electro and $10 cocktails every Thursday or get a taste of SA’s best produce on Foodie Fridays.

Whether you’re looking for a superior dining experience or casual night out with friends, they have it at The Highway.

In a perfect culinary fusion, the chefs use predominantly SA produce to whip up innovative dishes from a menu embracing the best of American street food culture.

Order a serve of their utterly addictive fried pickles, spicy buffalo wings or bacontopped potato skins to share (or maybe not), or choose a hearty meal for one – the American-style braised ribs can’t be beaten.

The chefs also give their spin on pub favourites, elevating classic burgers and salt and pepper squid to another level while still keeping them approachable.

At Our Bar

With such an expansive drinks list, it’s hard to choose between their craft beer (look out for California brew Bear Republic), wine by the glass or base spirits, and there’s a revolving list of seasonal cocktails to tempt your tastebuds too – but there’s sure to be something for everyone.

Try something new, with a ridiculous range of craft beers on tap.

Looking for a different bar snack? Sample their twist on American street food.

Sip on a seasonal cocktail – for a winter warmer, choose the mulled mead.

DID YOU KNOW? Bistro manager James Parham is a fully qualifled sommelier.

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south australian Beer mclaren vale beer company: Grassroots goalkickers

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rom an idea by a couple of craft beer loving mates who enjoyed summers and long weekends down at McLaren Vale, the McLaren Vale Beer Company started in 2008, officially opening its Willunga brewery in 2012. Although the region

is more known for its wine, beer has always been a go-to knock-off for the winemakers. With the thought that behind every great wine is a beer, they created their first and most recognised beer, VALE/ALE. Since then the brewery has extended its portfolio into a Gold Medal-winning range of four core beers; a lager, pale ale, dark lager and India pale ale, although special releases and one-off batches are sometimes distributed. This includes an

experimental range, which has recently seen rhubarb being introduced into the mix. In addition to the range of beers, McLaren Vale Beer Company have also introduced Dr Pilkington’s, a cider range which has begun with the creation of their Miracle Cider.

With 90 percent of the company’s team being South Australian, the team are dedicated to championing local produce foremost, and promoting the good that South Australians do both at home and abroad.

mclaren vale beer company mcmurtie road mclaren vale SA 5175 8323 8769

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west end: local learning

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merger between breweries that had been in operation since 1859 became the South Australian Brewing Company in 1894, now the home of West End. Since then, West End has continued to offer locals beer with a distinct South Australian flavour, with the humble ‘red tin’ becoming a stalwart in many South Australians’ diets.

This patriotism has even extended to campaigns that bevy for South Australian plights, such as the current The Reclaim, which tries to right the wrong from 1847-1850, where a logistical error saw Victoria gain 500 square miles of South Australian land.

Apart from this, West End continue to support community aid initiatives, including the West End Community Fund, which has raised over $1,700,000 to help support local South Australians.

This is in conjunction with sponsoring the West End River Run, South Australian Cricket Association, South Australian National Football League, greyhound racing and Bowls SA.

south australian brewery company 107 port road thebarton SA 5031 8354 8888

And let’s not forget perhaps the most important contribution to South Australia that West End helps make possible – the annual Christmas Light display at their Port Rd Brewery.

Now in its 55th year, the Christmas lights still bring an enormous crowd to see some traditional (and not so traditional) characters on the nights leading up to Christmas.

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hey Bartender Belgian Beer Café Oostende Name: Elliott McBride, 22

Daniel O’Connell

What’s your poison? St Bernardus

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Name: Cameron Frost, 34 What’s your poison? Dirty Gin Mare martini

Hilton Adelaide Name: James Franzon, 32 What’s your poison? Dirty vodka martini

Rob Roy ^ Name: Anthony Wheeler, 27 What’s your poison? Single malt whisky

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The Highway Hotel

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Name: Tim Hillier, 30

The Kings

What’s your poison? Mulled mead

Name: Chris Bell, 21-ish What’s your poison? Butter beer

The Norwood Name: Chloe Metcalfe, 20 What’s your poison? Whisky sour

Seven Stars Hotel Name: Victoria Ollerenshaw, 26 What’s your poison? Stone & Wood Pacific Ale

The Ramsgate Hotel ^ Name: Jack Chambers, 20 Whats your poison?

Carlton Dry

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microBreweries micro What about the little guys? Well, South Australia is well-known for having a vast number of microbreweries.

These breweries produce a limited amount of beer, but they are often lauded for their creativity and flavour with the products they produce. Just as Australians love an underdog story, many of these small local beers have gained a strong following, and frequently become chosen as the beer of choice when up against national and international beers.

We took a closer look at just three microbreweries, but a few others include Knappstein Brewery, Clare, Lobethal Bierhaus, Lobethal, Gulf Brewery, Hah ndorf and Steam Exchange Brewery, Goolwa.

prancing pony brewery Renowned for their full flavoured handcrafted beer – unfiltered, undiminished, untamed and unbelievable – the guys behind the Prancing Pony Brewery are a proud bunch thanks to their unique story and rarely seen point of difference. As the only fire brewery to exist in Australia, Prancing Pony Brewery believes that great beer should be brewed over an open flame and not via steam jacket which is used by up to 95 percent of commercial breweries.

The company uses the old traditional method of fire brewing which reveals an array of complex caramel and toffee-like flavours, which results in a beer that has a distinct malt profile. Manually controlled and fully hands on, at the Prancing Pony Brewery the slow fire-brewed beer and multistep mashing method crafts a beer with unsurpassed malt and caramel flavours. The brewery prides itself on its refusal to filter their beers so as to ensure all those good flavours remain, and neither do they bottle condition so the beers can be cellared for years. This means the beer from Prancing Pony Brewery gets better with the passing of time. As ‘the Pony’ says, “Dude it’s so good!”

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beard and brau The Beard And Brau Farmhouse Brewery is a well-known Australian manufacturer of all natural handcrafted microbrewed beer which currently produces 330ml bottles, conditioned real ales and 50L kegs. Ever since brewers Chris Herring and Tanya Harlow first entered the Australian beer market back in late 2008, the brewery has gone on to see much success. Beard And Brau quality beers are crafted to be stable, retain a good head, look appealing, lace the glass and provide beers lovers and customers with a wonderfully balanced front, middle and back palette flavour sensation.

The Beard And Brau micro brewery also favours green and sustainable packaging solutions which include among other things the use of recycled products, minimal printing and reducing the cardboard waste typically generated by bottled beer. Currently operating from an industrial estate outside of Adelaide, the brewery uses a four-hectolitre US-made brewhouse, while the beers are fermented in 800L uni-tanks. All the brews feature canineinfluenced names which include Golden Paw, Red Tail, Bon Chiens (a farmhouse ale), Black Snout (stout), and Cheeky Hound (a golden lager available initially in kegs only).

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brewboys brew boys Brewboys microbrewery strongly believes in introducing the many pleasures of beer and are all about freshness, not shelf life. While the brewery does use state of the art brewing equipment, it does stick to proven principles, traditional values and doesn’t compromise on quality at any expense. While other brands claim to hand craft their beers, Brewboys actually design and produce all of their beers on their own and with their bare hands, which is something that the guys behind the brewery describe as “good, honest, hard work – we don’t pretend to be what we aren’t, we’re just brewers, not salesmen”.

With beers that are naturally beautiful and not airbrushed into blemish-free shape, Brewboys work with the best resources nature can provide, supplied by the craftsmen who appreciate their philosophy of unadulterated freshness and sustainability. As the Brewboys motto goes, “Put all your senses to work, into the pleasure of something good for you, good for us all. Above all, have fun drinking our beers, enjoy them in the company of good friends.”

The daniel o’connell

OUR DEAL Try th e Kitche flve course n Menu the ch , with e delect f’s choice of able d only $ ishes for 65 pp.

165 tynte street, north adelaide 5006 8267 4032 / danieloconnell.com.au

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iving up to its name as a ‘place of convivality’, The Daniel O’Connell offers a complete gastronomic experience, with fine food and beverages seamlessly partnered in a sublimely relaxed environment.

This heritage-listed pub has been revitalised, offering the perfect space for those who value exceptional dining to catch up with friends or colleagues. Catch live sport or entertainment while you enjoy your choice from the beverage list packed with Irish favourites, local gems and global benchmarks.

Head Chef Aaron Gillespie did his time at respected Adelaide favourites The Manse and Grace The Establishment, while Sous Chef Phil Whitmarsh brings experience from renowned London and Paris institutions.

Together, they form an inspired team who embrace a ‘nose to tail’ philosophy, ensuring every piece of the animal is respected and used to its best. The boys flawlessly transfer produce from the paddock to your plate, sourcing locally where possible and with sustainability and freshness at the forefront.

Aaron and Phil are committed to the challenge of changing the perception of pub food,

creating an inspired mains menu with options from the sea, garden and farm. Choose from melt-in-your-mouth beef shin with mushrooms and marrow dumplings, gin-cured salmon with cucumber and lavosh, or the divine roast pumpkin, quinoa and Woodside chevre combo for the vegetarians. Finish with sumptuous cheeses, unique sweets or the soufflé of the day to top off your experience.

At Our Bar The charcuterie platter is ideal to share, showcasing hand-crafted parfaits, rich terrines and house made bread and butter.

Indulge in an Irish classic with a pint or two of perfectly poured Guinness.

Cameron’s speakeasy style cocktails cater for those who seek a classic tipple.

DID YOU KNOW? The pub was flrst licensed in 1850 as the Commercial Inn.

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tury h cen e 14t e In th dren wer r de i chil c n sed i s i a t w p a t b se i r. becau han wate t r e n a cle not Note: ded e m n recom

south australian ciders For those with a penchant for a sweeter beverage, Adelaide’s frosty hills and northern-most valleys have long made ideal planting grounds for apples and cider mills. We took a look at three of South Australia’s leading cider manufacturers, without forgetting other SA up-and-comers like Nunkri, Dr Pilkington’s and Boots Cider.

lobo cider Lobo is the Spanish translation for ‘wolf’, which explains why the woodland creature is featured on all the bottles from Lenswood cider brewery Lobo Cider. Manned by Michael, a fifth generation apple grower and Warwick, a recidivist cider maker, Lobo Cider is made exclusively from fresh Adelaide Hills apples, which are crushed and pressed to give a cloudy, unfiltered juice with natural apple sediment. As well as apple cider, Lobo also craft their much-loved Lobo Perry longnecks and their most recent ‘Norman’ hybrid – a cider made with traditional bittersweet English apples crushed with Pink Lady apples and macerated on skins and wild yeasts.

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the hills cider company The Hills Cider Company prides itself on using 100 percent fresh Australian farmed fruit, all of which is sourced from growers in the Adelaide Hills region. Having already cemented their place as one of Australia’s most successful and awarded cider brands, Hills Cider Company took out yet another win at the 2012 Australian Cider Awards for Best Pear Cider in Class after winning the same category last year. Crafted from only fresh Adelaide Hills grown pears – and with no added sugar, concentrate, flavours or water – Hills Pear Cider is a clean, crisp, fruit driven style with a luscious mouth feel, real fruit complexity and a drying finish.

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three oaks cider Three Oaks Cider is a South Australian family-owned range of premium apple ciders made in an old winery at Langhorne Creek by senior winemaker Chris Dix. Three Oaks Cider uses all-Australian Granny Smith apples, which are fermented with their signature sparkling wine yeast to create a crisp, refreshing apple cider with aromas of tropical passionfruit and nashi pear. Three Oaks Cider is currently available in four flavours: original, dry, sweet and pear.

how to pull a beer ....with The Ramsgate Hotel

1. First, use a clean glass. A dirty glass containing residual oils or dirt may affect the taste of the beer.

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2.

3.

4.

2. Hold your glass at a 45-degree angle. Pour the beer, targeting the middle of the slope of the glass. Don’t be afraid to pour hard or add some air between the faucet and glass to get a perfect beer head. You can achieve this by quickly lowering the glass up and down as you pour.

3. At the halfway point, bring the glass at a 90-degree angle and continue to pour in the middle of the glass. This will induce the perfect foam head.

4. As the glass fills, straighten the glass to an upright position and close the faucet by snapping it back. The perfect beer head is about half an inch.

106 halifax street, adelaide 5000

The rob roy hotel

8223 5391 / robroyhotel.com.au / facebook.com/www.robroyhotel.com.au

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s the second oldest continuously-running hotel in SA, The Rob Roy is first class when it comes to food, functions, and, in true Scottish tradition, the best range of Single Malt Whisky.

This international influence also extends to the menu of the familyowned establishment, which boasts hunger-busting burgers (extra spicy Braveheart option for the courageous) and epic grill options as well as a hearty serving of contemporary Australian fare.

OUR DEAL $6 Fri d select ays, with ed imp erial pints and b spirit s only ase $ 5pm – 10pm p 6 from lus DJ 6pm – s 8pm.

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Split a tasting plate with a friend (warning – arguments may arise over that last haloumi skewer) followed by the red wine-braised lamb shanks and slow cooked pork belly, or tender field mushrooms stuffed with pumpkin, spinach and walnuts for veggie lovers.

Learn more about your favourite dram at Malts With Mal on the first Friday of every month, or take advantage of their daily drink specials, which includes regular deals on cocktail jugs and imperial pints.

Enjoy all the big sporting matches on their huge bar screens, unwind in the casual dining area, or nab a couch in the plush lounge complete with fireplace – wherever you choose, the welcoming atmosphere filters through every room.

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pub grub quiz You may have found yourself racking your brain trying to answer some of the questions that local quizmaster Mark Kamleh has thrown at you, whether it be at a local pub or at quiz nights. Mark has kindly thrown together this special list just for the Rip It Up Pub Grub to help get you in the competitive spirit for your next local pub quiz night.

1.

2.

3.

What type of Italian wine is often in a bottle enclosed by a straw basket called a fiasco?

What are Scoville heat units used to measure?

4. From which television series did the term ‘jumping the shark’ arise, and who was the actor that performed the act?

5.

Which is the only bear which is entirely carnivorous?

6.

What are the first names of the following characters from The Simpsons - Chief Wiggum, Mr Burns, Smithers, Mrs Crabapple, Rev. Lovejoy Where would you find the Sea of Tranquility?

7.

8.

9.

Name all nine countries that share a border with Germany?

In which year did Pluto have its planet status removed?

What caused more than 40 million deaths globally between 1918 and 1919?

10. What is the name of the Chinatown laneway?

Answers: 1. Chianti, 2. Spicy heat or piquance of a chilli pepper, 3. Polar bear – largest carnivore and largest bear, 4. Happy Days – Henry Winkler, 5. Clancy Wiggum, Montgomery Burns, Waylan Smithers, Edna Crabapple, Timothy Lovejoy, 6. The Moon, 7. Denmark, The Netherlands, Belgium, Luxemburg, France, Switzerland, Austria, The Czech Republic and Poland, 8. 2006, 9. Spanish Flu, 10. Moonta Street

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Rip It Up Local Music Quiz How does your knowledge of Adelaide’s local music scene fare? Take our test now!

Steering By ____?

A) Cars B) Vans C) Stars D) Storms

2.

Which band wasn’t a part of Rip It Up’s 2012 Hot Six?

A) Kids With Teeth B) Sparkspitter C) Kaurna Cronin D) One Direction

3.

Which Adelaide band supported British India on their national tour to release Controller on Wed Apr 24?

A) Horror My Friend B) Messrs C) The Love Junkies D) Brokers

4.

Which of the following is not an Adelaide based record label?

A) Clarity Records B) Poison City Records C) Pilot Records D) MixMistress Records

5.

Which two bands have won the 2013 Spin Off Battle Of The Bands Competition?

A) Archers, The Sun And The Sky B) Archers, Console Warriors C) Console Warriors, The Sun And The Sky D) Console Warriors, Passion Pit

6.

Which five bands made it on Dom Alessio’s Five Best New SA Acts?

A) Bad//Dreems, Summer Flake, Loon Lake, The Patriots, Little May B) Bad//Dreems, Oisima, Summer Flake, The Patriots, Wild Oats C) Bad//Dreems, Oisima, Summer Flake, Swimming, Wild Oats D) Bad//Dreems, Oisima, Atlas Genius, Swimming, Wild Oats

7.

Which Adelaide act came number one on Triple J Unearthed chart for 2012?

8.

Which of the acts below doesn’t exist?

A) The Bakers Digest B) The Bakers Dozen C) The Baker Suite D) Cookie Baker

9.

Where did Heston Drop place at the world final of the Battle Of The Bands in London.

A) First B) Second C) Third D) Fourth

10. The newest song from Oisima, featuring Annabel Weston from Archie, is called Everything About ___?

A) Him B) Her C) Them D) That

BONUS QUESTION:

A) Bad//Dreems B) Purpose C) The Gin Club D) The Missing

What year did Rip It Up Magazine begin?

Answers: 1:C, 2:D, 3:A, 4:D, 5:B, 6:C, 7:B, 8:B, 9:D, 10:B. Bonus Question: 1989

1.

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pub grub quiz Some of Adelaide’s oldest pubs have become recognisable over the years for their signature features, be it paintings of Spanish matadors, leafy beer gardens or mosaic tables. Can you guess which local pubs these telltale ‘relics’ come from?

2.

1.

4.

7.

5.

6.

8.

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Answers: 1. Benjamin On Franklin, 2. Ed Castle , 3. Gilbert Street Hotel, 4. The Exeter, 5. The Austral, 6. The Exeter, 7. Grace Emily, 8. Ed Castle

3.

norwood hotel

OUR DEAL Look o ut for $6.50 imperi your f al pints o f avouri te b changi ng mon eers, thly.

97 the parade, norwood 5067 8431 1822 / thenorwood.com.au

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t’s easy to see why locals keep coming back to The Norwood Hotel. Also known as Finn McCool’s, the pub serves up a welcoming atmosphere, hearty nosh and your favourite brews all week long.

Pile into a retro booth, take a place at the massive King’s Table or choose a table on ‘The Street’, as locals call it, a charming alleyway lit by authentic street lamps where you can enjoy your grub next to Mick O’Shea’s shop or Murphy’s Sporting Goods store. Irish memorabilia, including vintage beer bottles and a good dose of Guinness paraphernalia, line the walls, while polished floorboards and plush baroque carpeting imbue an inviting and warm ambience.

Hour specials every month, which deliver your favourite beers, ciders and spirits at sensational prices. Friday and Saturday nights see the pub transform into a live music destination, and they also host Sunday Cider Sessions with $7.50 imperial pints of cider.

At Our Bar Keep coming back for their revolving British beer of the month on tap.

Stake a place at the bar with giveaway snacks every evening, including crispy pies and pasties.

DID YOU KNOW? There’s rumour of a toast-making ghost who comes into the kitchen after dark to whip himself up a warm snack.

From tasty nachos to crispy Atlantic salmon to their legendary mixed grill (an eat-til-you-can’tmove pile of sausage, lamb cutlets and scotch fillet, all topped with fried egg and bacon) – Finn’s will stop those tummy rumbles in their tracks. Traditional Irish comfort food is given a kick – their stew with slow-roasted lamb in thyme and garlic broth is taken to the next level, while Finn’s beef and Guinness pie is a match made in Gaelic heaven.

Look out for new Happy Hour, Every

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PUB GRUB Beer map So now you know all about your beer and where to drink it, but what do you call it?

While we’re always confident that South Australia is correct and the rest of the states have it wrong, it’s time to learn some draught beer etiquette.

Darwin Perth 115ml – Shetland 140ml – Pony 170ml – Bobbie/Six 200ml – Glass

200ml – Seven 285ml – Handle 425ml – Schooner 570ml – Pint

Brisbane 140ml – Pony 200ml – Seven 285ml – Pot 425ml – Schooner 570ml – Pint

285ml – Middy 425ml – Schooner 570ml - Pint

N.T

Canberra

QL

W.A

285ml – Half pint 425ml – Schooner 570ml – Pint

S.A N.S.W

Sydney

Vic TAS

Adelaide 140ml – Pony 200ml – Butcher 285ml – Schooner 425ml – Pint 570ml – Imperial Pint

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140ml – Pony 200ml – Seven 285ml – Middy 350ml – Scmiddy 425ml – Schooner 570ml – Pint

Hobart

Melbourne

115ml – Small Beer 170ml – Six 200ml – Seven 285ml – Ten/Pot 425ml – Schooner 570ml – Pint

140ml – Horse/Pony 170ml – Small Glass 200ml – Glass 285ml – Pot 425ml – Schooner 570ml – Pint

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NEW Lobo Cyser. It’s

sweet!

Lovingly crafted in the Adelaide Hills using apples from our family orchards to produce an authentic cider, unique in character, cloudy, unfiltered, untamed and full flavoured.

The HI

The HI

S CID LL

C ER o.

S CID LL

C ER o.

S CID LL

C ER o.

The HI

Fresh, Local Adelaide Hills Produce .

APPLE

PEAR

APPLE&GINGER

100% Fresh Adelaide Hills Apples

100% Fresh Adelaide Hills Apples

100% Fresh Adelaide Hills Apples & QLD Ginger

100% Fresh Adelaide Hills Apples & Pears. @thehillsciderco

thehillscidercompany | www.thehillscidercompany.com.au