Five-Spice Calamari, Zucchini Flowers and Tuna Crisps: Lucy Tweed’s Elevated Beer Snacks

It might come down to European beer-drinking traditions, or the drink’s palate-cleansing fizz, but we tend to associate easy-drinking beers with hearty pub fare like schnitzels and pizzas. But the options don’t have to end there.

As a food stylist, cookbook author and keen host, Lucy Tweed is always looking for inventive ways to rethink classic beer pairings.

“Obviously classically you lean towards fried food,” she says, “but I think it can be more elevated than that.”

Her book Every Night of the Week Veg: Meat-Free Beyond Monday includes a recipe for Japanese-style stuffed zucchini flowers – one of her go-to drinking snacks that satisfies the craving for something crunchy and fried while keeping things fresh and seasonal.

The filling combines ricotta with garlic, miso, ginger, mirin and shredded nori. Once stuffed, the flowers get a tempura-style coating, but instead of a seltzer batter Tweed opts for beer, which lends a similarly airy consistency.

“Beer gives it a much more robust, lovely flavour than soda water – especially when it’s ice-cold and refreshing.”

She advises against cooking with anything you wouldn’t drink. So her beer of choice is Cascade Origin, a bright golden lager that’s versatile enough to fill both roles. Made with Tasmanian cool-climate hops and locally malted barley, its citrus aromas, light bitterness and crisp, clean finish are designed to be enjoyed with food.

Chips of any kind are another classic bar snack that Tweed can get behind – but eating them straight from the bag doesn’t quite cut it. Instead, she evolves the idea by topping high-quality kettle chips with finely diced sashimi-grade tuna and a dollop of salmon roe for an impressive appetiser.

“It’s really fun bringing back a concept that’s quite retro, like the chip and dip, but bringing it into this day and age.”

She also believes fresh seafood and beer are a natural pairing – particularly when the brew is made with crisp mountain water, like Cascade Origin, whose water is sourced from kunanyi / Mount Wellington in Hobart.

She’s a fan of calamari, which she likes to deep-fry and dust with five-spice powder for a salty-spicy contrast to a cool lager. The zestiness of the hops complements the calamari seasoning, while the beer’s subtle maltiness enhances the sweetness of the seafood. For a simpler option, Tweed suggests oysters with a nam jim charm style sauce and a garnish of crispy fried shallots – a crowd-pleaser that she’ll often whip out at parties.

Whether you’re after something rich and crunchy or light and briny, Tweed proves that beer pairings can be just as refined as the drink itself. And with a crisp, versatile lager like Cascade Origin, there’s no need to overthink it. Just let the flavours speak for themselves.

This article is produced by Broadsheet in partnership with Cascade Origin, the premium lager from Australia’s oldest brewery. Find it at Liquorland, Vintage Cellars and First Choice Liquor Market, plus select pubs, bars and restaurants.