Southern Aspect is crafted for big and bold flavours! Aromas of stone fruits on the nose, apricot, peach and nectarine. An IPA with a punch, but the aromatics and hop flavours are big and bold and can stand up with grilled and smoked meats, spicy dishes, Thai & Indian curries, and goes well with salty snacks. The near dank, herbaceous and hop flavours lead to earthy pairing compliments. Herbs, Leafy Greens & Vegetables, and mushrooms.

Piri Piri Sauce

• 1. Season the bell pepper with a drizzle of olive oil, pinch of salt and fresh ground pepper
• 2. Roast pepper on BBQ, ensure you get a nice char on all sides
• 3. Cover the pepper in a bowl with cling wrap
• 4. Chop the garlic, measure out other ingredients while pepper cools
• 5. Once pepper is cool enough to handle, peel and seed the pepper. Discard the core, skin and seeds.
• 6. Combine roasted red pepper, chilis, garlic, vinegar and olive oil in a blender. Blend until smooth. Season with Salt & Pepper

Berbere Spiced Smoked Piri Piri Chicken

• 1. Light and set your smoker to 275 F
• 2. Mix the spice rub together with the olive oil and rub on the chicken – skin and flesh side
• 3. Smoke the chicken for about 2 hours – After 1.5 hours, baste the chicken with a good helping of the Piri Piri sauce. You are looking for a temperature reading in the thigh of 165 F

Smoked Potatoes

• 1. Toss in a bowl with Berbere spice
• 2. Smoke with the chicken for 1 hour, until tender

Sautéed Greens

• 1. If using Swiss Chard, take the leaves off the stems, chop the stems thinly and set aside. Chop the greens roughly.
• If using Kale, take the leaves off the stems, discard the stems and chop the leaves roughly.
• 2. Slice the garlic thinly and place in a small bowl with the white wine vinegar
• 3. If using Swiss Chard, heat the olive oil in a pan. Add the thinly chopped stems and sauté until tender. Add the garlic and white wine vinegar and sauté until the garlic is soft.
• 4. Add your greens and season with salt and pepper.
• 5. Quickly wilt the greens​.

Plate the Dish!

• 1. Place sautéed greens into a shallow wide bowl
• 2. Place the potatoes on top of the greens
• 3. Serve the chicken on it’s own dish to allow diners to help themselves
• 4. Place extra piri piri sauce in a side dish for dipping adventures!