Kieran Toohey - Thursday, October 09, 2014
It's time to strap on the Lederhosen again with Toowoomba's greatest Oktoberfest celebrations to be held at The Spotted Cow Hotel this Saturday 11th October.
Patrons will again don traditional dress and give their arms a workout lumbering the traditional Oktoberfest Steins.
“The day means allot to many of our Patrons who earmark this time of the year to reunite with old mates and that coming together really adds to celebrations,” Spotted Cow Manager Phillip Coorey said.
Mr Coorey also adds that the age gap of celebrants is getting wider each year from the 18 year old first timer’s right through to the seniors.
"We’ve worked hard on creating a real Oktoberfest tradition in Toowoomba in an open and friendly environment and as it’s the only day of the year we offer some authentic German Beers people will travel from all parts of Southern East and Western Queensland to take part.”
An expanded variety of international and local beers will be served while people can bring their own steins to the day. Ten variety of beer steins will be available for purchase.
Head chef Nicole Croker will also get into the action by whipping up some traditional German feasts.
Prizes will be on offer for those getting into the Oktoberfest spirit with a best dressed male and best dressed female to be awarded.
“It is not an easy task choosing the best dressed as everyone puts in a deal of effort. But as a tip it’s often the little clothing additions that get you over the line,” Mr Coorey said.
Oktoberfest 2014 starts from midday.
Kieran Toohey - Wednesday, October 01, 2014
Come November this year, Nicole Croker will have been Head Chef at the Spotted Cow’s Famous Steakhouse and Bar for 15 years.
“It’s been a great,” Nicole said.
“There’s been one guy I have cooked for the whole 15 years and has the same thing when he comes in for lunch, he’s never changed – a T-bone, pepper sauce, a few chips and salad.”
This scenario is very much a Spotted Cow Toowoomba story. Customers remaining loyal, not just because of the people and service, but because of the quality and consistency of product.
You just have to look at the lunch or dinner menus to understand why patrons have not only kept coming back but grown dramatically in numbers, throughout Nicole’s 15 years.
From the steak to the burgers, bangers and mash, schnitzels, seafood and in particular the signature dish of Mussels, the Famous Steakhouse & Bar caters for every taste at lunch right through to the Pick of the Paddock, Pizzeria and Homemade Lasagne, to name a few, at Dinner - not to mention the Desserts.
It’s a menu Nicole has stayed true to but at the same time subtlety developed. It’s testament to her vision of knowing what her market wants.
Nicole’s professional cooking career started at Toowoomba’s Wises Restaurant as a 17 year old. From there she ventured to the Sheraton Townsville and then on to China where she cooked at a Hotel opposite Tiananmen Square.
By the time she returned to the Garden City, Nicole knew how to create a restaurant culture of family that still exists in the Steakhouse & Bar Restaurant to this very day.
“A lot of what I do is ensuring the finest of products and it just so happens I am very passionate about good quality beef,” Nicole said.
“You can be the best chef in the world but if you don’t have the quality there, you’re gone.”
You can understand why when the order for Steak starts rolling in, as they consistently do, Nicole gets a massive adrenalin rush.
Nicole has seen the great times to the most challenging of times in the 2011 “inland tsunami” floods, but is quick to add “Everyday there is something funny when you work with Phil Coorey, he’s like a brother to me!”
And no doubt, there’s plenty of good times ahead, as she keeps on providing great meals and of course along with the regular T-Bone, pepper sauce, a few chips and salad.
“It’s really good to see people you’ve known for all those years,” Nicole said. “That’s a good thing, some really good customers.”
Kieran Toohey - Tuesday, September 30, 2014
In 1908, a young Frank Coorey ventured to Redfern Oval in Sydney with his father Anthony to watch the South Sydney Rabbitohs’ first ever top-grade Rugby League outing.
In 1971, Frank’s son Michael was on hand to watch the Rabbitohs win their last premiership.
“I love them that much that after a couple of years into my marriage, my beautiful wife Dianne she said to me, I think you actually love South Sydney more than you love me. I said you’re right but I love you more than I love the Roosters,” Michael Coorey said.
“We’re all very nervous but I guess we’ll see how it goes.”
The Coorey family were together for the last game at Redfern Oval in 1987, and celebrated like never before when their beloved Rabbitohs were once again installed in the NRL for the 2002 season.
It’s history likes this which explains why The Spotted Cow Hotel Toowoomba manager Phillip Coorey has red and green running through his veins, and this week is like no other he has experienced before.
At 39 years old, Phillip has never experienced a Grand Final week involving his beloved South Sydney. It is new territory.
This Sunday night his parents Michael and Dianne along with two of his three younger brothers Frank and Andrew will be on-hand to watch South Sydney aim for glory against the Canterbury Bulldogs.
Despite many ticket offers, Phillip has decided to remain in Toowoomba to celebrate the match with his second family – The Spotted Cow Hotel patrons.
“There is going to be a week of celebrations at the Cow, I have waited my whole life for this,” Phillip Coorey said.
“The Coorey family, like many other families, is very passionate about South Sydney and when we came to Toowoomba in 1995 that didn’t change one little bit.”
In fact, Phil’s six-year-old twin daughters, Victoria and Eleanor, are already club members, taking the Coorey & Rabbitohs dynasty into a fifth generation.
“Win, lose or draw on Sunday, the family tradition of supporting the Bunnies will live on.”
The Spotted Cow Grand Final day celebrations will start at midday when the doors open.
“For those long-suffering Bunnies supporters, and anyone else who wants to be Red and Green for the day, come down and celebrate this magic day with me,” Mr Coorey said.
“It’s going to be a great day no matter what, but I really do hope this story has a happy ending.”
Kieran Toohey - Monday, September 29, 2014
PHIL Coorey's passion for live music and great concert atmosphere is undeniable.
The Spotted Cow owner says he grew up around live music and going to concerts but, after getting married and having kids, didn't get the chance to travel to see his favourite bands.
The solution was simple: bring the music to him.
The Spotted Cow is a finalist in the Queensland Hotel Association awards for the Best Entertainment Venue.
"We're very excited about it. We work very hard on our live music reputation," Mr Coorey said.
The venue's reputation is far-reaching and although it is up against the multi-award winning Eatons Hill Hotel in Brisbane, Mr Coorey said being a finalist was a boon not just for the pub, but for Toowoomba.
"We're up against a good friend of mine at the Eatons Hill Hotel but they're the benchmark," Mr Coorey said.
"So it's great for the venue. We like to do everything we can to make the bands memorable."
A stand-out gig for Mr Coorey at the Spotted Cow was when The Smith Street Band played at the venue about 18 months ago.
"The night we had with those guys was unbelievable," he said.
"It was more so the interaction with customers afterwards, and we've still got customers that talk about that night.
"You couldn't wipe the grins off anybody's face that night."
Kieran Toohey - Friday, September 19, 2014
In 2014 the Spotted Cow will turn on the local taps more than ever before, in support of home grown producers at the Toowoomba Carnival of Flowers, Flower Food and Wine Festival.
With Granite Belt Brewery to continue its presence, The Spotted Cow will also bring in one of Australia’s most popular and respected Craft Beer producers to Toowoomba in Burleigh Brewing.
“I am really looking forward to working with Burleigh Brewing founders Brennan and Peta Fielding and Festival goers are really going to be spoilt for choice,” The Spotted Cow Manager Phil Coorey said.
“Over the past nine years we have invested a lot of time in the festival and this year we look forward to making the experience even better through what we are calling The Udder Experience,” Mr Coorey said.
“The expanded variety will also see The Udder Experience establish a synergy between drinks on offer and the outlets providing food at the Festival.
“What this means is for any food you buy at the Festival we will be able to match it with the perfect drink,” Mr Coorey said.
The longstanding relationship has The Spotted Cow Hotel synonymous with the Festival and they will again invest their own personal funds to promote the event through their own avenues.
“12 months of the year our loyal patrons ask us about the Festival and or their experience at the Festival. They really do enjoy the association we have with the Festival and will pay the admission price to continue their association with us and inturn the Festival,” Mr Coorey said.
The Udder Experience will also support another Australian brew house in Batlow Cider situated in the Snow Mountains region of NSW.
“The 2014 Festival is going to unbelievable and I would encourage everyone with taste buds, a stomach and a penchant for fun to book their Ergon Energy Flower, Food and Wine festival tickets now!,” Mr Coorey said.
Kieran Toohey - Thursday, July 10, 2014
Amateur home beer brewers will have the opportunity to have their prized concoctions take pride of place next to the major beer brands, as part of The Spotted Cow’s unprecedented competition launched today.
Starting now, amateur brewers from throughout Australia have six months to craft their beer before the judging sessions just prior to Christmas.
Winners will be announced for five categories of craft beer: Stout, New World Pale Ale, Amber Ale, Imperial India Pale Ale, and Special Ale.
According to competition founder Phil Coorey the Special Ale division will hold particular interest among what he calls the “craft beer nerds”.
“The Special Ale competition is a chance for the brewers to express themselves in a way we could not possibly imagine and they’re producing some of the beers we’re seeing from lots of brewers these days,” Mr Coorey said.
The five winning brews of beer will be showcased at the 2015 Milking the Cow Beer Festival in Toowoomba.
“Each beer will be featured at The Spotted Cow Hotel and sold during the three-day Beer Festival along with unprecedented marketing support,” Mr Coorey said.
“We’ll have a gala event where each of the beers will be matched with the menu, and we will also host a round table discussion where the brewers will get the opportunity to talk about how they came up with their winning brews.”
The December judging sessions will allow the winning brewers plenty of time to have their products professionally made ahead of the Milking the Cow Festival of Beer in early June.
“The home brewers I know are very passionate,” Mr Coorey said. “I taste lots of samples from home brewers and they are very proud of their beers as they are making their beers with quality ingredients. That’s why I can’t wait to get these beers down here and serve them.”
The cost of entry is just $5.00.
Home Brewers are encouraged to register for the event by contacting Phil Coorey at the Spotted Cow on email@example.com or phone on (07) 4639 3264.
Phil Coorey - Friday, October 12, 2012
The memories for the last 20 years are there for fans of all ages of Frenzal Rhomb and Reguritator. Whether it be at a legendary Big Day Our appearance, nights spent in front of the TV watching the "band in the bubble" or a famous pub gig that only you and your friends were at amongst a lucky few, we all have great memories of these two special bands.
In what is either a stroke of luck, co-incidence or a calculated plan to celebrate 90's nostalgia - the Spotted Cow has somehow managed to host both these bands on consecutive nights on Friday, October 19 (Frenzal Rhomb) and Saturday, October 20 (Regurgitator).
It's a call to the glory days when Generations X and Y could mix and not reach for their smartphones during moments of uncomfortable silence, when the cigarette lighters came out instead of a cameras, when beer choices were limited to maybe 1 or 2 selections (the Spotted Cow has some explaining here to do as well!) .
Two nights of mayhem, memories, check ins and hash tags. Next thing you know bands like Tumbleweed and the Datsuns will be waltzing through the door...
Tickets are still available but selling well. Contact the Spotted Cow or visit oztix for details.
Phil Coorey - Friday, August 03, 2012
August Live Madness At the Spotted Cow
The Spotted Cow has well and truly arrived as a live venue to be reckoned with in Queensland. Feeling as confident as ever , Manager Phil Coorey and Promoter Michael Cook have put together an eclectic line up of musicians that would make Splendour in the Grass water at the mouth.
First up , are rising Indie Rock Legends Children Collide hitting the Cow Thursday, August 23 as part of their 19 date National "Monument" tour. Promising to bring fans a hefty chuck of their new record, as well as their old classics - it promises to be a night to remember.
Next up comes Tim Rogers , lead singer from one of Australia's best ever rock band , You Am I. His songwriting is stronger than ever and it is a chance also to get up close and personnel and talk all things classic rock, footy even baseball!
The final week of August sees the wonderful Lanie Lane gracing the Cow. She possesses one of the most unique and amazing voices in the country - it'll leave the whole crowd spellbound for sure and promises to be a night no one will stop talking about soon.
September 1st sees the arrival of punk rock legends from New Zealand Die! Die! Die! - drawing on inspiration from some of the worlds greatest punk rock bands like Wire, Joy Division and Bad Brains , they have harnessed that energy and combined it with a legendary do it yourself attitude that has drawn praise from all over the world.
These four shows are ticketed and as a bonus the Spotted Cow will be offering a special "4 for" package that will be well and truly worth your while - contact Phillip at the Cow for details.
As mentioned - enough to make a festival line up weak at the knees, isn't it??!
Thursday 23 - Children Collide
Saturday 25 - Tim Rogers
Thursday 30 - Lanie Lane
September 1 - Die! Die! Die!
All Tickets available at the Cow and on www.oztix.com.au
Phil Coorey - Tuesday, July 10, 2012
Even though their own sign on their very own door says "The Spotted Cow Licensed 1892", the Coorey family almost missed their very own 120th anniversary.
Luckily (or unluckily) for them 12 months ago, their beloved Souths had squandered yet another two points which sent the pub's patriarch Michael Coorey rummaging through some drawers for an aspirin, upon which he stumbled on some paperwork.
The original license, dated 1892.
So when Michael asked Dianne and Phil: "Hey, did you guys realise we're 120 next year?!” it got the ball rolling for what promises to be one hell of a celebration at the Spotted Cow.
The licence at the Cow has serviced Toowoomba proudly for 120 years and will continue to do so for another 120.
Will the Coorey family still be here then? Phil thinks “I’ll be lucky if I am here another 20!”
To celebrate in style they are hosting a black tie cocktail gala evening on Friday July 20, which promises to raise the roof in true Spotted Cow style.
“We are getting RSVPs from everywhere, people who met at the Cow and have since started families are coming back, people who studied in town and have moved away can’t wait to celebrate at their old watering hole from 10- 15 years ago , and of course all our loyal regulars have marked their diaries."
Tickets are $99 and are an all-exclusive premium savories and alcohol package for 4 hours. Contact Phillip for details on 0409 349 889 or email firstname.lastname@example.org. Tickets are also available online on oztix as well.
Phil Coorey - Thursday, April 19, 2012
The winning beer will be professionally made and resold at the famous Octoberfest Celebrations for the Spotted Cow!
This year we are looking for a Porter - there are three different styles in the BJCP guidelines that can be submitted - please see below
Entry is only $5 - forms will be up soon - but now is a good time to get started , right?!
Thanks Phil Coorey
12A. Brown Porter
Aroma: Malt aroma with mild roastiness should be evident, and may have a chocolaty quality. May also show some non- roasted malt character in support (caramelly, grainy, bready, nutty, toffee-like and/or sweet). English hop aroma moderate to none. Fruity esters moderate to none. Diacetyl low to none. Appearance: Light brown to dark brown in color, often with ruby highlights when held up to light. Good clarity, although may approach being opaque. Moderate off-white to light tan head with good to fair retention.
Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel, nutty, and/or toffee character. May have other sec- ondary flavors such as coffee, licorice, biscuits or toast in sup- port. Should not have a significant black malt character (acrid, burnt, or harsh roasted flavors), although small amounts may contribute a bitter chocolate complexity. English hop flavor moderate to none. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. Usually fairly well attenuated, although somewhat sweet versions exist. Diacetyl should be moderately low to none. Moderate to low fruity esters.
Mouthfeel: Medium-light to medium body. Moderately low to moderately high carbonation. Overall Impression: A fairly substantial English dark ale with restrained roasty characteristics.
History: Originating in England, porter evolved from a blend of beers or gyles known as “Entire.” A precursor to stout. Said to have been favored by porters and other physical laborers. Comments: Differs from a robust porter in that it usually has softer, sweeter and more caramelly flavors, lower gravities, and usually less alcohol. More substance and roast than a brown ale. Higher in gravity than a dark mild. Some versions are fermented with lager yeast. Balance tends toward malt more than hops. Usually has an “English” character. Historical versions with Brettanomyces, sourness, or smokiness should be entered in the Specialty Beer category (23).
Ingredients: English ingredients are most common. May con- tain several malts, including chocolate and/or other dark roasted malts and caramel-type malts. Historical versions would use a significant amount of brown malt. Usually does not contain large amounts of black patent malt or roasted bar- ley. English hops are most common, but are usually subdued. London or Dublin-type water (moderate carbonate hardness) is traditional. English or Irish ale yeast, or occasionally lager yeast, is used. May contain a moderate amount of adjuncts (sugars, maize, molasses, treacle, etc.).
IBUs: 18 – 35 SRM: 20 – 30
OG: 1.040 – 1.052 FG: 1.008 – 1.014
ABV: 4 – 5.4%
Commercial Examples: Fuller's London Porter, Samuel Smith Taddy Porter, Burton Bridge Burton Porter, RCH Old Slug Porter, Nethergate Old Growler Porter, Hambleton Nightmare Porter, Harvey’s Tom Paine Original Old Porter, Salopian En- tire Butt English Porter, St. Peters Old-Style Porter, Shepherd Neame Original Porter, Flag Porter, Wasatch Polygamy Porter
12B. Robust Porter
Aroma: Roasty aroma (often with a lightly burnt, black malt character) should be noticeable and may be moderately strong. Optionally may also show some additional malt char- acter in support (grainy, bready, toffee-like, caramelly, choco- late, coffee, rich, and/or sweet). Hop aroma low to high (US or UK varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl low to none. Appearance: Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention.
Flavor: Moderately strong malt flavor usually features a lightly burnt, black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Overall flavor may finish from dry to medium-sweet, depend- ing on grist composition, hop bittering level, and attenuation. May have a sharp character from dark roasted grains, al- though should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the roasted malt. Hop flavor can vary from low to moderately high (US or UK varieties, typically), and balances the roasted malt flavors. Diacetyl low to none. Fruity esters moderate to none. Mouthfeel: Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from roasted grains, although this character should not be strong. Overall Impression: A substantial, malty dark ale with a complex and flavorful roasty character. History: Stronger, hoppier and/or roastier version of porter designed as either a historical throwback or an American in- terpretation of the style. Traditional versions will have a more subtle hop character (often English), while modern versions may be considerably more aggressive. Both types are equally valid. Comments: Although a rather broad style open to brewer in- terpretation, it may be distinguished from Stout as lacking a strong roasted barley character. It differs from a brown porter in that a black patent or roasted grain character is usually pre- sent, and it can be stronger in alcohol. Roast intensity and malt flavors can also vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products; thus may seem to have an “Ameri- can” or “English” character. Ingredients: May contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently UK or US varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties.
Vital Statistics: IBUs: 25 – 50 SRM: 22 – 35
Commercial Examples: Great Lakes Edmund Fitzgerald Por- ter, Meantime London Porter, Anchor Porter, Smuttynose Ro- bust Porter, Sierra Nevada Porter, Deschutes Black Butte Por- ter, Boulevard Bully! Porter, Rogue Mocha Porter, Avery New World Porter, Bell’s Porter, Great Divide Saint Bridget’s Porter
12C. Baltic Porter
Aroma: Rich malty sweetness often containing caramel, toffee, nutty to deep toast, and/or licorice notes. Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality. Some darker malt character that is deep chocolate, coffee or molasses but never burnt. No hops. No sourness. Very smooth.
Appearance: Dark reddish copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque. Flavor: As with aroma, has a rich malty sweetness with a complex blend of deep malt, dried fruit esters, and alcohol. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. Mouth-filling and very smooth. Clean lager character; no diacetyl. Starts sweet but darker malt flavors quickly dominates and persists through finish. Just a touch dry with a hint of roast coffee or licorice in the finish. Malt can have a caramel, toffee, nutty, molasses and/or lico- rice complexity. Light hints of black currant and dark fruits. Medium-low to medium bitterness from malt and hops, just to provide balance. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low.
Mouthfeel: Generally quite full-bodied and smooth, with a well-aged alcohol warmth (although the rarer lower gravity Carnegie-style versions will have a medium body and less warmth). Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level. Most versions are in the 7-8.5% ABV range.
Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol con- tent than either. Very complex, with multi-layered flavors. History: Traditional beer from countries bordering the Baltic Sea. Derived from English porters but influenced by Russian Imperial Stouts.
Comments: May also be described as an Imperial Porter, al- though heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23). Ingredients: Generally lager yeast (cold fermented if using ale yeast). Debittered chocolate or black malt. Munich or Vienna base malt. Continental hops. May contain crystal malts and/or adjuncts. Brown or amber malt common in historical recipes.
Commercial Examples: Sinebrychoff Porter (Finland), Okocim Porter (Poland), Zywiec Porter (Poland), Baltika #6 Porter (Russia), Carnegie Stark Porter (Sweden), Aldaris Porteris (Latvia), Utenos Porter (Lithuania), Stepan Razin Porter (Rus- sia), Nøgne ø porter (Norway), Neuzeller Kloster-Bräu Neu- zeller Porter (Germany), Southampton Imperial Baltic Porter
IBUs: 20 – 40 SRM: 17 – 30
OG: 1.060 – 1.090 FG: 1.016 – 1.024
ABV: 5.5 – 9.5%
BJCP Style Guidelines — 2008 Edition