DTH SpecTAPular

For any beer connoisseur in Sydney, The Local Taphouse in Darlinghurst is a regular place to stop off, have a beer or two and a good chat about all things hops, fermentation and infusion trends. It is also a great place for a little friendly Aussie/UK rivalry at their SpecTAPular event, the next of which is coming up this Saturday 15 June.

What is The Local Taphouse?

The Local is a three-story European-style tavern that focuses mainly on microbrew craft beer, exceptional service and good times! We have a sister venue in Melbourne and together we have over 40 daily changing taps from around Australia and the world as well as over 50 bottled beers.

Who is The Local Taphouse?

In 2008, mates and passionate craft beer enthusiasts Steve Jeffares and Guy Greenstone launched The Local Taphouse in St Kilda East. Twelve months later, they brought a bit of Melbourne to Sydney when The Local Taphouse opened in Darlinghurst. With a dedicated and passionate team of managers and staff, the venues have received numerous awards and are frequently judged the best speciality beer venues in Australia.

Your taps are always changing what’s flowing from them.  Do you have any special beers or beer-centric events coming up soon?

We always have the best of the best on our taps, and we really give a springboard to a lot of newer brands because people trust our selection. Our taps change daily and are limited to usually one or two kegs depending on the rarity of the beer so the best way to keep up to date is keep an eye on our Twitter and Facebook updates where we post the taplists. The Wallabies Lions SpecTAPular is coming up on June 15.

Tell us about the SpecTAPular?

SpecTAPular is a beer festival that is held quarterly and always has a theme, usually surrounding a country. The last couple we’ve had have been the US SpecTAPular and the Italian SpecTAPular and both of those events had brews that are very hard to find in Australia so it gives the beer enthusiasts a chance to finally try them.

The Wallabies Lions SpecTAPular is a support for the British & Irish Lions Tour happening around the country at the moment and we have 10 UK beers going up against 10 Australian beers – including 2 ciders and an authentic hand pump cask ale from Australian Brewery. Doors open at 12pm and the line-up will be released over the 7 days preceding the event.

Which of our favourites will you have on tap for the event?

Well, I know that the Chuck Norris Red Ale was a massive hit recently but we won’t have that back until later in the year, but just come in and I guarantee that you’ll find something new and exciting that you love. Although, Feral Brewing’s Fanta Pants (Imperial Red Ale) might just be on… *nudge nudge*

Which SpecTAPular beer is your favourite?

I can’t wait to try the hand pumped cask ale from AB. I know it’ll be a hit with the poms!

You’ve got quite the menu! Any food specials/suggested pairings during the SpecTAPular?

Our Head Chef David Thackray and his team will make sure you get your stodge on, so bring an empty stomach, a penchant for English food (which these days has gotten a whole lot better) and we’ll supply the cheer!

The Local Taphouse is at 122 Flinders St (cnr of South Dowling and Flinders) Darlinghurst.
Twitter @localtaphouseDL

**Originally posted on Neat Eats 


Basement Party



American College Bars have hit Sydney! Just like in the movies, Frankie’s is all one could want from a college bar–heaving with a good cross section of Sydneysiders, bars with all the cold beer and pizza you could ask for, and walls lined with pinball machines. I feel like I am back in Burlington, back in college and quickly feel right at home. Paper plates, plastic cups and a deli-style numbering system for picking up your pizza. I love it! One a recent Thursday, I met up with the Neat Eats crew for a a slice of home. Bring on the pizza & beer, pinball wizard!

Snowball Saison by To Øl $16

Snowball Saison by To Øl $16

Salami Pizza $16

Salami Pizza $16

Dunkel Monkey $12

Dunkel Monkey $12

Sausage & Mushroom Pizza $16

Sausage & Mushroom Pizza $16

Cheeky Winter Recipe

While summer is rolling in across the northern hemisphere, those on the other side of the equator winter is creeping in. Temperatures are dropping and days are shorter, calling for warming recipes like this one from Chef Paul Cooper from Bishop Sessa. So get cozied up and nourish your family with this cheeky winter recipe!

Slow cooked beef cheek with mash potato, and caramelised onion rings

Serves 4


Beef cheek:

1kg beef cheeks (we use Gundooee Organic Wagyu)

1 onion, sliced into 1cm rings

1 carrot, peeled and diced into 1cm cubes

1 head garlic, split in half across the cloves

½ bunch thyme

Red wine

Chicken stock

100gm butter

Flour for dusting


Mash potato:

800gm desiree potato

200ml Milk

Butter (as much as you dare) or olive oil



For the Beef Cheeks: 

Remove the sinew and skin from the beef cheeks, (your butcher can do this for you) and marinate

the cheeks in enough red wine to cover completely for 6 to 24 hours.


In a heavy based pan big enough to hold the ingredients, caramelize the onion rings on one side,

remove and set aside and the garlic flat side down and gentyl fry until golden, remove from the pan

and set aside and add the dice carrot, colour gently, and remove and set aside with the onions


Strain the beef off and reserve the wine. Pat the meat dry with paper towel, season with salt, dust in

flour and seal the meat in the same pan (as the veg) until golden all over, deglaze the pan with the

red wine, and bring to a boil, reduce the red wine, by ¾, and top up or chicken stock to completely

cover the meat and simmer gently for 2-2 ½ hours, or until meat is tender but not falling to pieces.

Remove the meat, return onion, garlic and carrot to the pan, add thyme and reduce the liquid by

half to thicken, add butter, and let it emulsify into the liquid. Return meat, season, remove thyme

and garlic (unless you like garlic a lot) and serve with mash potato.


For the Mash:

Peel the potatoes, dice, and cover with cold water. Bring to a boil reduce to a simmer, and cook until

tender. Strain off, and mash the potato, warm the milk and butter (if using) and add to the potato. If

using olive oil, add after the milk to your own taste. Season with salt and serve hot.