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Food & Wine with Ben Malouf – 22nd October

Australians are irate at the news Milk Arrowroot biscuits are enjoyed in a variety of different ways, viciously arguing the merits of cheese, vegemite, butter, coffee, or tea, as a pairing for the delicious snack. Ben Malouf from Craft Cartel joins John Stanley to mediate the discussion.

While together, the pair argue about value for money at the world’s best restaurant, where you can pay $385 for a fried chicken. You can’t enjoy it in the restaurant and there are other steps to take before the dish can be enjoyed.

Guylian’s new ‘portion-control friendly’ chocolates are equally delicious and well-presented in bite-sized portions, sitting in front of John Stanley for the entire hour where he succeeds in only indulging on one.

Joseph Chisholm from Patrón Australia walks our lads through the many hands needed to craft their authentic agave tequila, and offers insights on the 60 Hands craftsmanship grant where those who use their hands can apply for $25,000. More information is available at https://patronau.com/.

If you have Patrón, you can create a Summer Blossom Cocktail.

Ingredients:

  • 60ml Patrón Silver
  • 24ml lime juice
  • 45ml peach nectar
  • 15ml Agave simple syrup
  • 6 fresh strawberries, 1 for garnish
  • 3 mint leaves
  • Mint sprig for garnish

Method:

  1. Combine all ingredients into a blender with ice
  2. Blend until smooth
  3. Garnish with a mint sprig and strawberry

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