Cook, Line and Drinker

Overview

The beer barons at Young Henrys must lead busy lives. Between running their Newtonian craft beer brewery and dreaming up Road House-themed bar takeovers, they've been enlisted by Australian chef and restaurateur Luke Mangan to team up with Kinkawooka Shellfish to bring you a month-long smorgasbord of mussels and beer. Yes, that’s correct. A month. Prepare your throat sack because like a pod of hungry pelicans, we’re going to be gulping bulk seafood.

The festivities, aptly named 'Cook, Line and Drinker', kick off on June 9 with a four-course gala dinner at Mangan’s restaurant MOJO by Luke Mangan. Dishes will include crumbed mussel with hollandaise, Avruga roe and chives; pickled mussel accompanied by tiger prawn, witlof, radish, watercress and spicy herb vinaigrette; and pan-roasted salmon with Israeli cous cous, mussel (of course), tomato cucumber, dill and smoked butter. And dessert? A MOJO lamington that may or may not contain mussel — you’ll simply have to come along to find out.

Kinkawooka Shellfish are providing the event with petit bouchot mussels, characterised by their small size, sweet flavour and buttery texture. These tasty mussels come from South Australia and are in season from May to September, so get 'em while they're hot, steamy and come with a side of expertly brewed craft beer.

Don’t despair if the four-course affair exceeds your weekly mussel budget (gala tickets are a cool $110). You can rock up after June 9 to sample a bespoke mussel dish and a Young Henrys craft beer for $25 (small) or $29 (large).

Cook, Line and Drinker is running from June 9 at MOJO by Luke Mangan, 8 Danks Street Waterloo. Tickets to the gala dinner are $110. To book, contact mojo@lukemangan.com or phone (02) 9002 5346.