Experts share their favourite holiday tipples around the barbie
The brew I'm favouring this summer is: Mussell Inn Lean Lamb Sour Ale, because it is perfect. The sour ale is an under-appreciated class of beer in New Zealand and Mussell Inn knocks it off with aplomb. Not too weird.
Best served in: A glass. Take it easy because these Belgian styles are pretty fizzy!
And goes best with what sort of food: Mussels, of course.
My formula for a successful barbecue is: Charcoal cooking for a big crowd. Good cuts (eye fillet) cooked fast and rested at 50C for ages. I have also been playing around with a slow-cooked whole bolar. Smoke it over charcoal and cherry wood and then slow cook at 65C for two days. It is still pink but all collagen just collapses into meat goodness. Wicked.