Calling all Gluten Free Foodies! Embrace your tastebuds and live your wildest dreams this Coeliac Awareness week, with Wilde Gluten Free (GF) Beer. This March, Wilde Beer is supporting Coeliac Awareness Week (13-20 March) by encouraging Australians with gluten intolerance or coeliac disease to embrace foods they would typically have to forego, with a range of unique and delicious GF recipes that will have everybody drooling for more!
Wilde GF Pale Ale is the first and only GF beer in the world to be both certified FODMAP friendly and endorsed by Coeliac Australia. The crisp Pale Ale boasts tropical flavours made from 100% white sorghum grain that is Gluten Free and non-GMO. Both the brewing and manufacturing process is endorsed by Coeliac Australia and suitable for Australians with gluten intolerances or coeliac disease.
To coincide with Coeliac Awareness Week, Wilde has partnered with leading GF Chef, Author and TV Presenter Helen Tzouganatos, to create a range of recipes that are designed with coeliac and gluten intolerant Aussies in mind; including a GF Beer and Beef Brisket Pie, as well as a fun take on classic Italian donuts, Bom-beer-linis!
Helen Tzouganatos, who is a renowned Gluten Free Cook and Author says, “For many people, developing a gluten intolerance can often be very distressing, as they believe this means they have to say goodbye to some of their favourite food and beverages. But in 2021, this is no longer the case, with so many incredible GF alternatives on the market including breads, pastas, beers…which taste just as good as the “real thing”.
“I am so excited to partner with Wilde Beer to help create some delicious new recipes that many would assume aren’t accessible, due to being primarily gluten-based. My new recipe, a Beer and Beef Brisket Pie uses the Wilde Pale Ale to add flavour and complexity to the meat filling, as it has fruity citrus notes that complement the richness of the braised beef brisket and caramelised vegetables. The pie is also dairy free, as more than 50% of people who are GF, also avoid dairy…so this recipe ticks many allergen boxes without compromising on flavour.”
In addition to being GF and vegan, Wilde Pale Ale contains no additives or preservatives, is all natural with only 112 calories per serving, and contains no added sugar or sweeteners – using purified water to ensure only the best flavours of the beer shine through.
To embrace your wild side this Coeliac Awareness Week, get an exclusive sneak peek at Helen’s new recipe, below.
Beer & Beef Brisket Pie With Olive Oil Mash – Gluten and Dairy Free
Braised Beef
- 1kg beef brisket, cut into 5cm chunks
- Sea salt flakes and cracked pepper
- 2 tablespoons tapioca flour
- 4 tablespoons extra virgin olive oil
- 1 large brown onion, peeled and chopped
- 1 celery stalk, chopped
- 4 garlic cloves, crushed
- 3 fresh bay leaves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon rosemary leaves, finely chopped
- 2 tablespoons tomato paste
- 500ml beef stock
- 1 x 330ml bottle Wilde Gluten Free Pale Ale Beer
Olive Oil Potato Mash
- 1kg Sebago potatoes, peeled and cut into 4cm cubes
- ¼ cup extra virgin olive oil
- Pinch of sea salt flakes
Method:
- Preheat a fan forced oven to 170°c.
- Season beef brisket with salt and pepper and dust with tapioca flour.
- Heat a heavy based saucepan over med-high heat. Add half the oil and sear beef in batches for a few minutes on each side until evenly browned. Set beef aside in a bowl.
- Add remaining oil to the pan along with onion, carrot, celery, and a pinch of sea salt. Cook for 8 minutes until the vegetables have softened. Add garlic, bay leaves, thyme, rosemary, and tomato paste and cook for a further 30 seconds.
- Return beef to the pan with any resting juices and pour in stock and Wilde beer. Cover pan with a tight-fitting lid, transfer to oven and cook for 3 hours or until beef is tender.
- Whilst the beef is braising, prepare the potato mash. Add potato cubes to a pot of cold salted water and bring to a simmer. Cook for 20 minutes or until potatoes are tender. Drain potatoes and transfer to a bowl or processor. Add olive oil and mash or pulse to combine. Adjust seasoning with extra salt as required. Set aside.
- Remove saucepan from oven and increase heat to 200°c. Shred beef with 2 forks and adjust seasoning with extra salt or pepper if required. Transfer saucy beef to a baking tray or casserole dish and top with potato mash. Return to oven and bake for 30 minutes or until golden.
If lockdown over the last year or so has exhausted your culinary abilities, you can head down to one of Wilde’s partner venues today to try Helen’s tempting new recipes. Venues include:
- SYDNEY
Burdekin Hotel & Rooftop
2-4 Oxford St, Darlinghurst NSW 2010
Open Mon-Thurs: 4pm-Late
Fri-Sun 12pm-Late - BRISBANE
Mr Edwards Alehouse & Kitchen
46 Upper Edward St, Brisbane City QLD 4000
Open Mon-Fri: 7am-Late
Sat-Sun from 8am
Wilde Gluten Free Pale Ale is available to purchase from leading retailers including Dan Murphy’s and Liquorland.
.jpg){kind=tracking}