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There is a reason why Bundaberg Ginger Beer is the flagship brew in the range. The premium brew has bold ginger flavours with earthy tones, and has a sly little heat kick. Refreshing, a real thirst quencher, absolutely perfect for our Aussie climate.
Australian cuisine reflects the melting pot of cultures that make up our country. We are spoilt with the variety of food and produce available. Therefore it seems rather fitting that Bundaberg Ginger Beer is versatile fit for the society we live in.
You could take a jaunt around the globe on any given day with your tastebuds. A Pakistani aloo paratha for breakfast, Japanese sushi for lunch and maybe American BBQ ribs for dinner.
In fact feel free to enjoy a ginger beer with any of the dishes mentioned above.
For me, the most obvious food match for this iconic Aussie brew would have to be another Aussie favourite. The classic Aussie BBQ, and in this case, a nice thick piece of scotch fillet.
Beef lends itself so well to the flavour of ginger. Have a think back to the last Chinese or Thai stir-fry you ate, I’m sure there was ginger involved.
In keeping with Bundaberg’s Aussie roots and acknowledging our melting pot culture, I came up with the idea of macadamia nut and miso butter to accompany the steak. Macadamias are the ultimate Australian bush food and Japanese miso adds a lovely umami flavour to the butter.
Of course you don’t have to limit yourself to this delicious BBQ steak. Bundaberg Ginger Beer would be perfect refreshing and cooling your palate with an Indian curry or a spicy South East Asian dish. I could also quite easily see myself enjoying it along with some good old fashioned fish and chips.
Sara McCleary is guest blogging for Bundaberg Brewed Drinks. You can find more of Sara’s recipes at www.bellyrumbles.com
In a bowl mix butter, macadamia nut meal and miso until thoroughly combined. You can use an electric mixer to make your life easier if you wish.
On a piece of plastic wrap, shape butter into a log. Roll it up in the plastic wrap, smooth it out to form a round, and place in the fridge to chill until needed.
Cut rounds of the butter to place on steaks near the end of cooking on the BBQ, to allow the butter to melt over your steak, but not run off your steak.
Any leftover butter, that doesn’t make it on to a steak, can be stored in the freezer. I suggest you cut into desired size rounds before freezing.