Joanne Gibson gets some hearty winter inspiration from the man known as the beer-loving chef'I'm a bit obsessed with beer," says chef Pete Ayub, owner of SA's first and only gourmet hot dog diner, On A Roll, in Little Mowbray, Cape Town, and co-owner (with Angie Boyd) of the Sense of Taste chef school and catering company in Maitland. "To be more precise, I can't live without Windhoek Draught. I drink it and I cook with it, by which I don't mean that I have it on the side while cooking, but use it in my dishes to enhance the flavours."A self-confessed "savoury" guy, Ayub is a familiar face to many South Africans thanks to his regular appearances on SABC3's Expresso morning show. In a career spanning almost 25 years, he has cooked for VIPs ranging from Dr Mamphela Ramphele to the Kardashians, with a particular honour being personally preparing oxtail for Madiba at the V&A Waterfront.As is obvious in his Sense of Taste cookbook, however, Ayub's recipes aren't at all fussy. "Uncomplicated food for any occasion" is how he describes his approach to cooking. "Food is not about slaving in the kitchen for hours; it's about eating and enjoying and sharing."As for cooking with beer, he seems to have a knack of balancing the bitter hops and toasted barley notes in dishes such as his French Onion Soup, which calls for two cans of Windhoek Draught to serve four people. "Cooking with beer is different from cooking with wine. With beer, the flavours concentrate and get sweeter."Ayub says beer comes into its own in bread-making. "There's no need to add yeast and knead and prove - the beer does it for you."His advice for mastering the recipes on our website - chop the onions lengthways so they don't break up into segments, and do so next to a window to prevent your eyes from burning. Other than that? "Taste as you go!"   Windhoek Beer French Onion Soup Infused With Thyme Serves: 4Ingredients: 4 large white onions, thinly sliced lengthwise2 cans of Windhoek Draught1 tablespoon of fresh thyme leaves100g salted butter3 cloves of garlic, finely chopped2 tablespoons of sugar500ml of warm tap water2 liquid capsules of beef stock2 tablespoons of red wine vinegar1 tablespoon of salt1 French baguette for the bruschettaGood quality extra virgin olive oil for the bruschetta1 thick slice of white cheddar per bruschetta1 handful of grated white cheddar per soup portionFresh flat leaf parsley, roughly choppedMethod:1) Melt the butter in the pot2) Add the onions3) Cook on medium heat until the onions are soft. This will take about 30 /40 minutes4) Add the garlic, salt, sugar and thyme5) Cook for another minute6) Now add the 2 cans of Windhoek Draught7) Cook on a low heat with the pot’s lid ajar. You need to reduce the liquid and the onions need to caramelize slightly. This will take about 1 hour.8) During this reducing process, give the onion mixture a gentle stir every 15 minutes9) Once the liquid has reduced and the onions have taken on a golden colour, add the 2 blocks of beef stock and 500ml of warm water10) Remove the lid and cook on a low heat for about 30/45 minutes11) Stir in the red wine vinegar and set the soup aside12) Slice the French baguette into 2cm thick slices. Make sure that you have enough for 2 pieces per person13) Place on a baking tray, drizzle with olive oil and bake for 10 minutes at 200’C until golden brown and crispy14) Place a slice of white cheddar cheese on each bruschetta15) Place the bruschetta onto a baking tray and gratinate the cheese – this means that you should place the bruschetta under the grill and melt the cheese until it bubbles16) Heat up the French onion soup whilst you are gratinating the bruschetta17) Dish up your soup into bowls, sprinkle on the grated white cheddar and give a quick swirl so cheese starts to melt into soupServe each portion with the bruschetta and gratinated with white cheddar cheese. Garnish with parsley Bon Appetite!Chef’s Tip: This sumptuous soup is best enjoyed with an ice cold Windhoek Draught!  This dish does take a bit of time and patience BUT it is well worth it.  Windhoek bacon bread Makes: one loafIngredients:3 cups self-raising cake flour1½ teaspoon baking powder1 can of Windhoek Draught1 tablespoon salt1 cup chopped streaky bacon – already cooked1½ tablespoons chopped fresh thyme2 tablespoons honey½ cup grated cheddar cheesePre -heat oven to 180°C.Method:1) Grease a bread pan with butter or Spray & Cook.2) In a large mixing bowl, combine the flour, salt, baking powder and thyme.3) Make a well in the centre and add the bacon, cheese, honey and beer.4) Mix well until you have a “wet” dough.5) Place into the bread pan and bake for 30-40 minutes, until it is golden brown and makes a hollow sound when you tap it.• 'The Sense of Taste' cookbook is available at major bookshops and online. R270. Visit www.senseoftaste.co.za for more information about Peter Ayub..