Cooking with Temptress

To celebrate the limited release of our iconic Temptress Choc Porter in 375mL cans, we’ve compiled some of our favourite Temptress recipes.

The use of porter and stout in cooking has a long history rooted in their bold, often roasted flavours, which complement both savoury and sweet dishes.

Originally, porters were a popular drink among the working-class in 18th-century London and were often enjoyed alongside hearty, simple meals. Over time, stouts, which evolved from porters, also became known for their malted, roasted flavour profiles, making them a suitable pairing for umami-rich culinary creations.

Early mentions of porter paired them with simple, filling foods like beef, cabbage and oysters, reflecting its role as a popular drink for working-class Europeans.

In the 19th century, porters were also consumed alongside porterhouse steak, a speciality of ‘porter houses’, further solidifying the beer's association with robust, savoury dishes.

Today, porters and stouts are commonly used in marinades, adding depth and complexity. They are also incorporated into sauces for dishes such as ribs and stews, adding a rich, savoury taste.

Some recipes also incorporate porters or stouts into baking, adding a unique flavour profile to cakes, breads and other baked goods.

The recipes in this booklet have been developed by Holgate’s chefs and team, and should be used as inspiration. Measurements may change to taste, so experiment and have fun cooking with Temptress!