Fun and funky the themes for Yamba beer degustation dinner
HAVING fun and doing it a bit funky was the inspiration for a four-course beer degustation dinner at the Yamba Shores Tavern.
Chefs Geoff Platt and Nick Cassidy let their imaginations run riot when they came up with a menu to accompany a selection of Coopers beers.
Here's what diners feasted on when they arrived at the tavern on Friday night.
Pie and pizza on arrival: Salumi Salami pizetta and washed rind cheese and fig bourek. Served with a Coopers 62 Pilsner.
Entree: JFC: Japanese Fried Chicken balls with yakitori sauce. Beer: Original Pale Ale.
Main Course: Pluto Pup and burger: confit duck corn dog with srirach sauce and a duck burger with goats cheese, honey and local rocket on a toasted brioche bun. Beer: Coopers Artisan Reserve Pils.
Dessert: Beeramisu. beer twist on the Italian classic tiramisu, with Savoiardi soaked in Coopers Dark Ale.
Beer: Coopers Best Extra Stout.
After dinner diners were treated to a first for the region with the initial tapping in NSW of Brooklyn Lager.
Coopers regional manager Phil Gibson said Coopers had just agreed to brew the American based beer in Australia and the company had decided to give Yamba drinkers the honour of tasting the first keg.
Brooklyn brand ambassador Miro Bellini told diners Coopers reputation for quality brewing was the main reason behind the choice.
"We think they've done a perfect job and I'll be staying behind tonight to make sure we get to the bottom of that keg," he said.