I love the concept here at Archive; great beers from both independent micro brewers and the larger boutique beer houses enjoyed in a relaxed, retro industrial atmosphere.
We pulled up sofa on Friday afternoon for a schooner and some chippies. We were happy to find out that on Fridays they set up a traditional hand pump attached to a keg and pull beer the old-fashioned way- three pumps to a schooner. This particular Friday, Little Creature's Pale Ale was the keg attached to the hand pump. The result, a deeper bodied, muskier and all round smoother beer. The hand pumping results in finer bubbles that are way less fizzy.
Chips were super tasty- beer battered and delightfully crispy. This is such a great pub.
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beer,
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where to drink
No doubt these represent to you all that is good about Easter; warm, fuggy goodness.
I was particularly interested to read that the humble hot cross bun pre dates christianity and were made and eaten in honour of the saxon goddess Eostre (Easter!) who was the custodian of the dawn in saxon lore. Interestingly the four sectors formed by the cross are reported by some to symbolise the four quarters of the moon. Kooky and yay to have a sweet bun eaten in honour of you.
So why not make some to celebrate the goddess in your family. I found this recipe below from Gourmet Traveller. I reckon a dash of cointreau would be very welcome in this too.
Hot cross buns
Serves 16
INGREDIENTS
Buns
750 gm (5 cups) plain flour, sifted
55 gm (¼ cup) caster sugar
2 tsp (14 gm )dried yeast
1 tsp allspice
½ tsp cinnamon
250 gm (1½ cups) sultanas
100 gm candied orange peel, coarsely chopped
1 orange, finely grated rind only
300 ml milk
100 gm unsalted butter, coarsely chopped
1 egg
Glaze
55 gm (¼ cup)caster sugar
¼ tsp mixed spice
METHOD
1
Combine 700 gm flour, sugar, yeast, spices, sultanas, orange peel and rind and 1 tsp sea salt in a bowl. Gently warm milk and butter over a low heat until butter melts and mixture is tepid. Add egg to milk mixture and whisk. Make a well in the centre of flour mixture, add milk mixture and stir. Turn dough onto a floured surface and knead for 10 minutes or until smooth. Place dough in a lightly oiled bowl, cover with plastic wrap and stand in a warm place for 40 minutes or until doubled in size. Knock back dough and cut into 16 equal pieces. Knead each piece into a ball, place in a lightly greased 22cm-square cake pan, cover with a damp tea towel and stand in a warm place for 40 minutes or until doubled in size.
2
Preheat oven to 220C. Combine remaining flour and ¼ cup water and stir to a smooth paste. Spoon into a piping bag fitted with a fine nozzle. Pipe lines down each row to form crosses. Bake for 10 minutes, then reduce temperature to 200C and bake for another 10 minutes or until golden. (They’re ready when they sound hollow when tapped).
3
For glaze, combine ingredients with ¼ cup water in a saucepan over medium heat, stirring until sugar dissolves. Bring to the boil, reduce heat and simmer for 1-2 minutes. Brush glaze over hot buns, then transfer to a wire rack to cool
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Autumn,
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