Cheeky Rascal Cider releases street-inspired cider »

To match Melbourne's hottest food trend

By Kirstie Bedford
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Ruth Gallace of Rebello Cheeky Rascal Cider amongst the barrels

Ruth Gallace of Rebello Cheeky Rascal Cider amongst the barrels

Street food inspired cider by Rebello
Matt and Ruth Galace, of Rebello


With Melbourne leading the way in urban street food, it was only fitting for innovative local cider house Cheeky Rascal Cider to come up with a cheeky little number that perfectly partners with the hot food trend.

Always one to push the boundaries and test the waters of the ever-growing cider category, Australia’s first 100% real fruit blended cider on the market, Cheeky Rascal Cider, has launched small batches of a seasonal series of ciders to pair with popular street food.

There’s one for almost every casual dining occasion from

  • a Vietnamese cider of strawberry, lychee and apple to Nashi Cider to perfectly match your favourite Japanese;
  • apple lime mint with chilli inspired by Mexican,
  • plum ginger pear for Chinese, and
  • Blood Orange lemoncello pear to partner with Italian.

Rebello CEO Ruth Gallace, who is behind Cheeky Rascal Cider, says like most of its ciders, the idea came to her in an unconventional way.

“I was sitting in a little cocktail bar one day having a capriosca and the mixologist threw in a bit of chilli – and it really got me thinking about how we could play around with our cider, and how it would be a perfect match with some really great street food.”

She says the way street food is made, paying homage to its heritage, but using fresh local ingredients is entirely reflective of Cheeky Rascal’s own philosophy, where they use traditional Italian winemaking techniques handed down over generations with their own innovative approach.

Ruth says the concept to marry the two was to take an explorative approach.

“We got together with our senior cider maker and spent hours playing around with some ingredients, tasting and experimenting, before we found just the right combination of flavours.  We wanted to create something fresh and vibrant which brings people together ...  a quality cider, but one that is created for that casual last-minute dining experience.”

She says the cider house was reminiscent of a scene from Masterchef with pears and apples combined with chilli, plum and ginger and mint leaves scattered around, and the results have not only exceeded their expectations, but excited local eateries.

“Cider and craft beer have emerged as a surprising category in complementing street food and the two movements are really coming together. Authentic eateries are now seeing how they are really adding to the flavour and experience, and are excited about the concept of having a cider to specifically pair with their food.”

The seasonal series kicks off with Cheeky Rascal ‘Mexican’ and ‘Italian’ in premium liquor outlets nationwide, and Vietnamese in some localised eateries from November 2014.

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October 28th, 2014
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