Morsels: Happenings in the Canberra food and wine scene

BentSpoke's head brewer Richard Watkins was a little disappointed when we ran into each other at the Braddon Brew Pub the other night. On my way to a restaurant review I dared ordered a pre-dinner wine and not an ale.

Perhaps I should have tried the Barley Griffin which has just been named the best of the best at the International Brewing and Cider Awards 2019, winning the Championship Trophy for Small Pack Ale.

The team from BentSpoke Brewing Co win again. Picture: Supplied

The team from BentSpoke Brewing Co win again. Picture: Supplied

"BentSpoke is truly honoured to be recognised as being at the top of its class at the oldest brewing awards in the world," he told me days afterwards.

BentSpoke was the only Australian brewery to secure a championship trophy at the awards. Founded in 1888, the awards aim to reward and recognise the innovation, attention to detail and hard work that goes into beer and cider production.

The championship trophy winners were announced on May 1 at a prestigious awards ceremony at the Guildhall, London.

"Winning an award like this is a testament to how committed the whole brew team are. Our team are obsessed with giving people the best brew - every single time," Watkins said.

Next time I promise I'll have a brew.

Morning Glory by moonlight

It's the news I've been waiting for. XO's sister venue in New Acton is firing up the kitchen for intimate dinners in the main dining room every Thursday, Friday and Saturday nights starting May 23. They'll be introducing some exciting new menu items over the coming months and pulling out some special treats from the wine cellar to welcome this evolution.

The first nighttime seating on May 23 will include a lion dancing performance at 7.30pm to celebrate the arrival of this next chapter. With limited seating available, book now to secure your spot. morning-glory.com.au

Morning Glory in New Acton is soon to open after dark for dinner. Picture: Lawrence Atkin

Morning Glory in New Acton is soon to open after dark for dinner. Picture: Lawrence Atkin

Paddock to plate

Fresh and seasonal produce is an ongoing hot topic all over Australia along with the continuous struggle of our local farmers and producers through drought and climate change.

Boffin's Restaurant at University House, at the ANU, has invited three local producers into town for a Paddock to Plate dinner on May 16.

Join beef and pork farmer Sam Johnson from Boxgum Grazing in Murringo, out near Young; Pialligo orchardist, and former Good Food columnist Owen Pidgeon; and Tobias and Beatrice Koenig from Ingelara, a biodynamic farm specialising in organic vegetables.

Chef Bernd Brademann will prepare six sharing style dishes inspired by the produce. There is an option to have the dishes matched with local wines ($120). From 6.30pm, $85, with drinks purchased on consumption. Bookings at eventbrite.com.au

Cook, wine and dine

The Foodish and Plonk teams, at Belconnen Markets, are getting together to bring you a fun evening of cooking, dining and drinking spectacular Canberra wines. The evening is all about the Canberra region with wonderful artisan produce and highly respected wine.

Help prepare a three-course meal showcasing local produce while you sip on Canberra bubbles. Enjoy your courses served with paired wines chosen by Plonk. Hear from Plonk about the local wine industry, get some great deals on local wines, and indulge yourself in our regional abundance.

The busy Tobias and Beatrice Koenig of Ingelara Farm will be digging up their potatoes; Emily Yarra and Michael Kobier of Brightside Produce will be supplying the other winter vegetables including some super sweet carrots; Vince Heffernan, of Moorland Farm, will provide the biodynamic lamb which he rears using sustainable farming techniques. More regional producers to be announced soon.

May 24, 6-9.30pm. $140pp. Bookings at cookingclassescanberra.com.au

Sample a range of Scotch eggs with whisky at Molly. Picture: Christopher Pearce

Sample a range of Scotch eggs with whisky at Molly. Picture: Christopher Pearce

Egg-cellent idea

Who would have thought whisky would go down well with a Scotch egg, those little tasty bundles of egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried.

On May 16, from 6pm, you'll get a quick talk on the history and characteristics and then a tasting of Dewar's 15, Aultmore, Craigellachie 13, Craigellachie 17, Aberfeldy 12 and Dewar's 18.

Tickets $80pp, includes a Dewar's 12 cocktail on arrival and a tasting menu of house-made scotch eggs.

Make a night of it with the Molly House Band playing live jazz from 9.30pm. Bookings are essential at molly.bar