Cheese is one of those things that can, and will, go with anything. Throw it into food, have it on its own – it’s really not too fussy. Wine and cheese has been a pair for as long as anyone can remember, but last week at The Oaks it was time for beer and cheese. If you’re gluten or lactose intolerant, this article – and the dinner – probably isn’t for you.
The beer came from Tasmania. My favourite was the Morrison Brewery English Bitter that was paired with a cheese toastie. Not just any cheese toastie, though – one with truffles and cheddar Welsh Rarebit.
There was some experimentation as well – the Two Metre Tall Huon Dark Apple Ale that, for me, tasted like red wine vinegar. An interesting ale that some loved and others loathed.
The beer and onion soup with goat’s cheese crouton was my pick of the food. Moving into winter, a cheeky ale and some soup won’t go astray.
Beer & Onion Soup with Goat’s Cheese Crouton
served with Van Dieman White Hills
Cheese & Truffle Toastie with Cheddar Welsh Rarebit
served with Morrison Brewery English Bitter
Risotto with Wash Rind Cheese, thyme & Roast Almonds
served with Moo Brew Belgo
Stout Battered Apple Fritters with Blue Cheese
served with Moo Brew Barrel Aged Vintage Stout
Blind Cheese Tasting
served with Two Metre Tall Huon Dark Apple Ale
118 Military Rd, Neutral Bay NSW Australia
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