Bangers and mosh with thy art is murder
After a few Euro and UK trips I’ve had the chance to dabble in quite a few different drops. Even though I am Scottish, it’s disappointing to see that they have more Fosters on shelves than water over there. I don’t think I’ve even seen it on tap in the last six years at home, vile drink it is. Now the UK does have a few drops that I did enjoy but they need to not be served at room temperature, which is even funnier coming from a country that is usually freezing. If you do head over there at any point, get a pint of Big T into your guts! I also recommend dabbling in some black pudding and haggis.
Now the Euros have beer on lockdown! If you’ve ever done a brewery tour of some of the cult classics in Australia you would know that most of the recipes are from European brewers. Germany, Holland and Belgium are the standouts in my eyes. The lovely people in Belgium like to brew some real strong buggers which I like to refer to as creeper beers, meaning if you are not really paying attention to the percentage you could be in for a really good night, or an incredibly bad night. The first time we were there I stuck to my routine, which is usually a few 5% beers. Unfortunately they were actually 12% so that was interesting when they slowly started creeping.
Not to write off the Brits completely, but the Scots are holding it down on the scotch train! We need some downtime so I can go do a round trip of as many distilleries as humanly possible before having liver failure or ending up with a job. So I guess what this is all saying is, if you want to go do a “Beers Across The World” trip, Western Europe is the best place to start. Try Prague as well if you want some real absinthe. If you are in Perth, go check out the Little Creatures Brewery in Fremantle. They are next on the list to break down some beer for you all.
Lee Stanton THY ART IS BREWS
Andy Marsh THY ART IS DEGUSTATION
Our own up-and-coming heavy hitters Thy Art Is Murder are taking a leaf out of Matt Preston’s book and turning their fiendish talents to the type of reviews we can all get on board with – food and booze. This issue, drummer Lee Stanton chugs his way through a Euro trip while guitarist Andy “Marshy” Marsh tackles Esquire’s degustation offering.
Last month was hard, removing the beloved steak and pork chop from my diet, but I made it. Four weeks went by and to be fair, the last week or so was actually quite easy for me.
Each year my partner and I head to Brisbane’s best restaurant Esquire for the only thing on the menu: the degustation. It includes 10-15 courses of some of the most mindblowing food I’ve ever eaten, so I thought what better way to celebrate eating meat again. Esquire source all of their produce from local organic farmers and suppliers with a focus on freshness and quality of life to the product. It is important to know what happened to your food before you put it in your mouth and suppression of this ignorance would probably find us all more discerning eaters.
To describe everything I ate would take nearly as long as the meal itself (three to four hours) so I’ll keep it to two of my favourites. The beef tendon starter is an old favourite and comes out a bit like a prawn cracker sprinkled with crushed peanuts and a lime mist of some sort. The tendon is first removed from the cow, slow cooked, dehydrated, ground into a powder and then melted down into a disc that can then be deep fried into a cracker. Genius.
The holmbrae chicken stole the show for me, especially given the rarity with which I eat poultry. The breast had been cooked sous vide, meaning in a vacuum-sealed bag at a very low temperature for about an hour or so. It was then topped with toasted buckwheat to add in some crunch and underneath was a seasoning of anchovies, which really blended the whole dish together.
That’s it for me this month; I’m off to France tomorrow to hopefully find some better food than I’ve been having in the miserable UK. Download was cool though.