OnTap Magazine

A t Beerworks, we believe in the magic of slow food done right. Our secret weapon? A trusty cast iron pot and the open fire. It’s the kind of cooking that brings people together, creating unforgettable moments with every hearty bite. This Bunny Chow recipe, crafted by our own Hester Bergh , alongside friends Annuscha van den Heever and Shimaylan Singh , embodies that communal spirit. It’s food and fire, together, just the way we love it. BUNNY CHOW: A CULINARY JOURNEY FROM OUR HERITAGE Bunny Chow is the epitome of South African street food, hailing from the vibrant city of Durban. Traditionally, it’s a hollowed-out loaf of white bread filled with a rich, spicy curry. Our twist? Using pretzel rolls for a unique spin that pairs wonderfully with beer, giving this dish a deliciously local flavour with a nod to our roots in Salt River and Woodstock. WHY WE LOVE PAIRING BEER WITH CURRY Contrasting Flavors: Curry’s bold, spicy profile meets its match with the refreshing bitterness of beer. The maltiness and hoppy notes in beer complement and balance the curry's spices, creating a delightful dance of flavours on your palate. Cooling Effect: The carbonation and cool temperature of beer offer a soothing contrast to the heat of the curry. The effervescence cuts through the curry's richness, providing a refreshing reprieve. Variety of Beer Styles: From hoppy IPAs that can stand up to spicy curries to lighter lagers that offer a crisp balance, there’s a beer for every curry. It’s all about experimenting to find your perfect pairing. Cultural Pairing: Curry and beer both boast rich cultural histories. Enjoying them together merges flavours and traditions, crafting a unique dining experience. Personal Preference: Ultimately, it’s about what you love. Try different beers with various curries to discover exciting combinations that suit your taste. OUR PERFECT PAIRING We love using malty sugar ales like Peaky Blinder, English Bitter, or Blonde Ale to pair with our favorite South African dish. The recipe is straightforward, and you can swap the loaf of bread for your favorite roll for a lighter bite—we love pretzel rolls for this! Marinating the chicken The chefs: Hester Bergh and Shimaylan Singh ontapmag.co.za | Winter 2024 | 35