September, 2018

August, 2018

  • Cracking the code on cheffy terms

    28 August, 2018 Cracking the code on cheffy terms

    Sometimes fine-dining menus can seem like more of a maze than a relaxing pre-dining experience. Here, we breakdown some of the cheffy terms you’re likely to come across and include recipes so you can test them out at home.
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  • Cooking the classics

    27 August, 2018 Cooking the classics

    We consider those classic recipes we go back to time and time again.
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  • IGNI: The first year

    06 August, 2018 IGNI: The first year

    VIDEO: Acclaimed chef Aaron Turner's stirring account of love, loss and starting again.
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May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
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January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
    Read more…

August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
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  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
    Read more…

October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
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  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
    Read more…

  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

Moon Dog brings quirky brews to the Ballarat Beer Festival

By
Sarah Gamboni
Added
06 January, 2016

Visit the Ballarat Beer Festival on Saturday 16 January to sample top drops from Australia's best brewers, including the experimental creations from the Moon Dog crew.

Moon Dog Ballarat Beer Festival

As Karl van Buuren (right) and his brewing partners Josh and Jake Uljans gear up for the Ballarat Beer Festival, we chat with him about their madcap brews.

How did you get into brewing?

Myself and brothers Josh and Jake Uljans started home brewing about 10 years ago now, while we were working in office jobs just out of uni. We were brewing the kind of beers that you couldn’t get here – those high-concept, experimental beers that were taking off in the US, but hadn’t been explored here. They were using different ingredients, such as pumpkin and spices.

How did the Australian market respond to your beers?

It was interesting. We moved into the factory here in Abbotsford and it took us about nine months to get up and running. As we didn’t have any big financial backers, we had to fund, source and build everything ourselves. We found the beer was really polarising initially. A lot of people hadn’t been exposed to that kind of stuff. We made gingerbread beers and pumpkin beers, and we found that people either loved them and couldn’t get enough, or couldn’t stand them. We were evoking emotions from these people.

The first beer we commercially released in bottle was a Cognac-barrel-aged double IPA that was sitting around 9 per cent alcohol. For the first few years we made one-off batches in small amounts. We wanted to have a brand following, rather than a beer following.

Is there a seasonal bent to what you do?

For the past few years, we’ve tried to release a new beer each month, and that’s quite seasonal – we wouldn’t do anything too dark and roasty in the middle of summer. We keep the stouts and darker beers for the winter. In the warmer months we look to the lighter beers and fruit sours, using lighter, tangier ingredients such as passionfruit.

How do you come up with a new beer each month? That must keep you on your toes.

It’s a lot of fun. We have a program here called our ‘Single Keg Program’, where we brew one or two beers a week in our single keg system, which produces around 50 litres. And that’s put on at our bar here at the brewery every Thursday – that allows us to have a lot of freedom experimenting with different processes and ingredients. If it’s a successful keg, it can graduate to one of the monthly releases.

And the feedback is instantaneous?

Yes we have a bit of a following of people who come down every week to tell us what they think. We’ve got a pizza caravan out the front that’s open whenever the bar is open.

Besides the brewery, where can we find your products?

We’ve released a few core products, such as the Love Tap lager, that are stocked across Australia. Our specialty stuff is more selective, mostly around Melbourne.

Is craft beer becoming more mainstream?

I think so. We’ve had a couple of out-there beers stocked in Dan Murphy’s, our Double Scoop Ice Cream Beer – it’s a two-pack, with one bottle of our pine-lime Splice of Life beer and another of our Golden Haytime. Dan’s jumped on that – the kind of stuff they’re experimenting with is indicative of what’s happening in the market.

Do events such as the Ballarat Beer Festival help to introduce your products to a new audience?

Definitely – the regional ones especially are fantastic. It’s great to put the beers in front of these guys who normally wouldn’t have the desire or ability to access these beers. Doing these one-off event-specific beers is great fun – the drinkers are trying something for the first time, and essentially we’re trying something for the first time too.

Pay a visit to Karl van Buuren and the boys at the Moon Dog stand at the Ballarat Beer Festival on Saturday 16 January, 11am-8pm.

Thirsty work: beer recipes

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