Everyday dining: Whole tail scampi with tartare sauce or chicken burger with mayo and sweet potato fries. Matching up big flavours and introducing a bit of ‘zing’ to cut through the meat.
Gastro: Duck breast or confit duck. The spiced orange flavour contrasts with the meatiness of the duck, while the citrussy hops cut through the fattiness. Delicate flat fish, such as lemon sole. The zingy citrus flavours both complement and cut through the fish without overpowering it.