Bundaberg have come up with this special brewed food summer recipes. If you love ginger beer and you haven’t already, then why not give Bundaberg a try.

Less fiery than some of the other ginger beers available, yet very tasty and refreshing, Bundaberg ginger beer is the perfect accompaniment to any summer bbq or dinner.

Take a look at these awesome recipes below:

Bundaberg Brewed Food Summer Recipes

Ginger Beer Pulled Chicken Burgers

BBD food6289

Serves: 4-6

2 cups Bundaberg Ginger Beer
1 cup tomato sauce
1⁄2 cup hoisin sauce
1⁄4 cup orange juice
2 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
2 tbsp lime juice
2 tbsp honey
1⁄2 tsp onion powder
1⁄2 tsp 5-spice powder
1 clove garlic, finely chopped
Sea salt and fresh ground black pepper
1 roast chicken, skin removed and meat shredded

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  1. In a medium sized pot, combine all ingredients, except shredded chicken
  2. Bring to the boil stirring frequently, then reduce heat and simmer until sauce hasthickened, stirring occasionally
  3. Add shredded chicken, season with salt and pepper to taste and stir though. Keep warmto serve
  4. Make burgers with bread of your choice and top with any combination of salad,coleslaw,mayonnaise or mustards you care to use

Sweet Potato and Ginger Beer Casserole

BBD food6258

Serves: 4

4 large carrots, peeled and sliced thickly
1 kg sweet potato, peeled and cut into thick wedges
3 tbsp olive oil
1⁄2 cup dried apricots, chopped
1⁄2 cup soft brown sugar
1⁄2 cup Bundaberg Ginger Beer
1⁄4 cup sultanas
1⁄4 cup cranberry juice
Juice of 1⁄2 lime
5 cloves
1 cinnamon stick
1 tsp cumin seeds
Sea salt and fresh ground black pepper Chopped mint and coriander for garnish


  1. Preheat oven to 200 C
  2. In a large baking tray, combine carrots, sweet potato, oil, apricots, sugar, sultanas,cloves, cinnamon, cumin seeds and season with salt and pepper
  3. In a bowl, combine all the juices and pour over carrots and potato mixture
  4. Cover tray with foil and bake place in oven for 1 hour
  5. Remove foil, stir and continue roasting uncovered for another 10-15 minutes or until liquidis slightly reduced and vegetables start to caramelise

Ginger Beer Cake

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1 3⁄4 cup plain flour
3⁄4 cup caster sugar
1 cup golden syrup
3⁄4 cup Bundaberg Ginger Beer
1/3 cup vegetable oil
3 eggs
2 tsp baking powder
1 1⁄2 tsp ground ginger
3⁄4 tsp ground cinnamon
2 tsp dark brown sugar, for decoration


  1. Preheat oven to 150 C
  2. Beat all ingredients except brown sugar with electric mixer
  3. Grease a loaf tin with butter and line with baking paper
  4. Pour the mixture into the loaf tin and sprinkle top with brown sugar
  5. Bake in oven for 1 hour and 15 minutes. Check with skewer. If it comes out dry, removefrom oven and allow to cool in the tin for 10 minutes before turning out and serving

Pineapple and Ginger Jelly Cups

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Serves: 4

85 gm sachet pineapple jelly crystals 3⁄4 cup boiling water
1 cup Bundaberg Ginger Beer pineapple pieces
1⁄2 cup fresh cream, whipped
grated lime zest


  1. Empty the jelly crystals into a pouring jug and add boiling water
  2. Stir and allow to cool for 10 minutes before adding ginger beer very slowly
  3. Gently combine being careful not to over mix or you will lose the fizz in the jelly
  4. Gently pour jelly stock equally into 4 cups and allow to set in the fridge
  5. Whisk cream until thick. Top jelly cups with pieces of pineapple, a dollop of whippedcream and grate fresh lime zest over the top

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