Creaming soda is a popular choice in our household, but not all creaming sodas are created equal.  What’s particularly enjoyable about Bundaberg’s Burgundee Creaming Soda is the deeper level of flavour that is developed during brewing.

The flavour has hints of berries and vanilla.  It’s a flavour easily paired with either sweet or savoury dishes.

In regard to the savoury stakes, a great match to Bundaberg’s Burgundee Creaming Soda would be dishes that have a deeper flavour, and even on the rich side.  Dishes that would be lifted by the red berry and vanilla notes.

A loin of venison cooked to medium rare, served with roast root vegetables and a beetroot relish would work.  Just as roasted confit duck leg or BBQ kangaroo and rosemary kebabs.  These types of richer meats with heartier flavours.

On this occasion I have decided to take the sweet route for recommended food pairing of walnut scrolls.   Scrolls of buttery puff pasty, dark chocolate, walnuts, cinnamon and honey.  Baked, the walnuts taken on their characteristic slightly bitter taste, which is the perfect marriage with the creaming soda.

If you aren’t a walnut or chocolate fan, and looking for something on the lighter side to enjoy with your Bundaberg Burgundee Creaming Soda, then look no further than a light as air vanilla soufflé. 

Cheers, Sara

Sara McCleary is guest blogging for Bundaberg Brewed Drinks.  You can find more of Sara’s recipes at www.bellyrumbles.com

Easy Dark Chocolate & Walnut Rounds

• 4 sheets frozen puff pastry, defrosted
• 160g walnuts, chopped
• 130g dark chocolate, chopped
• 2 tablespoons melted butter
• 1 tablespoon dark brown sugar
• 1 ½ teaspoons cinnamon

1. Preheat oven 200°C (390°F). In a 12 hole muffin tin place 12 non stick muffin papers.
2. In a medium bowl place walnuts, chocolate, melted butter, brown sugar and cinnamon, mix until combined.
3. Working with one sheet of puff pastry at a time, cut the pastry into three even width pieces. Take one piece of puff pastry and place a few teaspoons of the walnut mixture along the full length of half the piece of pastry.  Then fold puff pastry piece in half so you have a long piece of pastry.  Roll the pastry up into a scroll shape and place in a muffin paper in the muffin tin.  Repeat with the rest of the pastry and walnut mixture.
4. Once you have 12 walnut rounds, place in the oven and bake for 30 minutes until golden and cooked through.
5. Once cooked remove rounds from the muffin tin and cool on a rack. Remove rounds from muffin papers once cool enough to handle.  Once completely cold dust with icing sugar.

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