Little Creatures beer originated in Fremantle, Australia around 20 years ago. It was a huge success story over the ditch and is now also brewed in Melbourne, Hong Kong, Singapore, and since February 2019, right here in Catalina Bay, Hobsonville Point. The brewery is named after the lively little yeast cultures which give their distinctively cloudy pale ale its great flavour.
The onsite brewery produces beers which sit perfectly alongside their delectable food. Together with a range of out-of-the-ordinary pizzas and burgers, there are shared plates (try the smoked kahawai pate with ciabatta crisps and pickled fennel) and mains (we love the 18-hour smoked Wakanui brisket with parsnips, chimmi churri and sauerkraut). There are some delicious vegetarian and dessert options, too – and a kids menu!
Little Creatures are open for lunch and dinner seven days and a special four-item ‘Brewers Brunch’ between 9-11am on weekends only (Southern fried chicken and waffles, anyone?). There are tables inside and out, or you could snag a cosy spot on a retro couch up the back.
Be quick for the Little Creatures 'Pie and a Beer' July special – slow-cooked beef cheek and cheddar pie with mustard mash and greens, or chickpea tagine pie with sumac yoghurt and a red onion salad. Both matched with the perfect beer, $30. Till 31 July 2020 only.
We asked Executive Chef Phil Wilson to share a favourite recipe with us; he’s given us an easy-but-spectacular dessert that will be fun to make – and eat.
New York Baked Cheesecake with Cherry Relish and Chocolate Tuile
Line the base of a 23cm springform cake tin with baking paper and preheat oven to 100°C.
300g biscuits – malt, gingernuts or any wine biscuit are all fine
70g melted butter
Either put the biscuits into a paper or plastic bag and gently smash with a rolling pin, or blitz in a food processor. Mix together with the butter and press firmly into the base of the cake tin.
1kg full-fat cream cheese, softened to room temperature
200g white sugar
140g full-fat sour cream, at room temperature
5ml vanilla extract
Zest of 2 lemons and 10ml fresh lemon juice
4 large eggs, at room temperature
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together on medium-high speed in a large bowl until smooth and creamy, about two minutes. (Tip: to help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.) Add the sour cream, vanilla extract, and lemon juice and then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. Pour the cheesecake batter on top of the crust.
Bake cheesecake for 70-80 minutes or until the centre is almost set. This may take a bit longer depending on how accurate your oven is.
Remove from the oven and cool cheesecake completely at room temperature, then refrigerate the cheesecake for at least four hours, or overnight.
Spiced cherry compote
500g frozen pitted morello cherries
60g caster sugar
2g vanilla paste
5g cinnamon powder
2 pieces star anise
4 whole cloves
Place all ingredients in a non-reactive pan and heat slowly over medium heat; the sugar will dissolve and the fruit will release liquid. Bring to a simmer and reduce liquid until very shiny and almost sticky. Cool, then remove the whole cloves and star anise. Store refrigerated and serve at room temperature.
310g icing sugar
50g cocoa powder
112g water at room temperature
130g butter, melted
In a bowl mix all the dry ingredients, add the water and fully incorporate before whisking in the melted butter. Spread in a very thin layer over a non-stick baking sheet and bake at 190°c for 5 mins. Once cool, break into shards.
Carefully remove the cheesecake from the springform tin. Spread the spiced cherry compote over the top, and decorate with the cocoa tuiles.