Guinness Draught Food Pairing Dinner @ The Gasket Alley
Ever wondered how a stout pairs with spicy Malaysian flavours? In December 2018, I joined a Guinness Draught food-pairing dinner at The Gasket Alley, hosted by Guinness Expert and Brand Ambassador Cian Hulme, who flew in from the home of Guinness in Dublin. The idea was simple: bold food needs a bold beer. Here is how each course worked with the pint.
Starter: Bombay Slider Prawns and Tandoor Chicken
The first plate was the boldest: crispy tandoor-spiced chicken with raita, cheddar crisps, masala onions, brioche and coriander, plus tamarind chilli grilled tiger prawns and salted egg prawn heads. The creamy, velvety Guinness was a smart match here, cooling the heat and balancing the tangy, spicy notes.
Main: Crusted Rack of Lamb
Next came roast rack of lamb with a pistachio and herb crust and braised morels, served with charred broccoli with almond and feta, honey-roasted carrots and buttery crushed potatoes. The hoppy bitterness of the Guinness cut through the rich lamb and its coffee-infused jus, and acted as a palate cleanser so every bite tasted as good as the first.
Dessert: Bitter Sweet Ending
Dessert was a Belgian dark chocolate ganache slice with sea salt and nitrogen-charged smoked cream. The nitrogen is a nice nod to Guinness, since it is the same gas that gives the stout its smooth, creamy head. The roasted, chocolatey notes of the beer made the dessert taste even richer.
We finished with blue cheese to help with digestion, a classic ending that also pairs surprisingly well with stout.
Final Thoughts
This dinner showed that a stout can hold its own against both spicy Malaysian flavours and rich Western dishes. If you enjoy Guinness, try it with your next curry or roast.