The gourmet edit

September 29, 2017

The gourmet edit

Roasted vegetable sticks

• 1 sweet potato
• 2 zucchinis
• 2 potatoes
• 2 carrots
• Olive oil
• Salt and pepper, to taste
• Garlic granules, to taste
• 1 sprig fresh rosemary, optional

Preheat oven to 200ºC. Cut the vegetables into chips, about 1cm in thickness. Place the vegetable sticks on lined baking trays (a different tray for each vegetable, as they require different cooking times) drizzle with olive oil, season with salt and pepper, sprinkle with garlic granules and rosemary. Put the potatoes in first, they take about 40 minutes to cook, the sweet potatoes take 30 minutes, the carrots 20 minutes and the zucchini about 15 minutes.



Brew news

There is some serious brewin’ going on here on the Sunny Coast and one of the latest additions on tap the reinvention of Eumundi Brewery Lager and a mid-strength Eumundi Brewery Pale Ale, to mark the recent reopening of Eumundi Brewery at the iconic Imperial Hotel Eumundi.

Lion’s master brewer Chuck Hahn has steered the project, along with head brewer Chris Sheehan, who has revealed they are now working on their first seasonal beer, a Ginger Pale Ale, which will see them partner with local ginger growers.

History hit: Eumundi Lager was born in 1988, after brewing engineer and developer John Lynch invited people to invest in a brewery in Eumundi. The group purchased the Imperial Hotel and installed a brewery, subsequently launching Eumundi Lager. In 1992, the Eumundi brewery was closed and brewing was contracted to Yatala Brewery (formerly Powers Brewing then CUB). Brewing ceased in 2004.


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