Crafty’s Reimagined Hot Dog

Crafty’s Sports Bar, located at the main entrance to Harbour Town Eats, is a family-friendly sports bar offering sociable dining complete with competitive games such as table tennis and cornhole. Cheeky and stylish with an entertaining sense of humour, it’s a fun place to meet friends or to have a party.

“There was a gaping hole in the market for a female-friendly space,” says co-owner and manager Dave Galvin. “We wanted families to be able to enjoy many different experiences in the one venue.”

In doing so, they’ve turned sports bars on their head.

This approach is evident too in the food they serve: popular casual dishes with a fun twist, such as a giant soft pretzel with a beer-laced cheese dip and seeded mustard, their own version of Southern fried chicken with a wicked hot sauce, and DIY hot dogs with accompaniments provided.

After looking at hot dogs in the US, Copenhagen and Australia, Crafty’s has taken the favourite parts of the best hot dogs worldwide and combined them to make the ultimate DIY Hot Dog. They grill the sausage as you would see on the streets of Chicago, pop it into a large soft Aussie-style bun, then top the dog with a Danish hot dog remoulade. From those inspirational sources, the Crafty’s dog was born.

With such a fresh and vibrant take on Aussie culture, who we are and how we live, dine and socialise, Crafty’s is lots of fun for the whole family, date night or group dining.

Crafty’s Sports Bar, Harbour Town Shopping Centre, 147-189 Brisbane Road, Biggera Waters, Ph: 07 5528 9974

Read our review of Craft’s Sports Bar here.

NOTE: This recipe was published in The Sun on 17 April 2019.

Print Recipe

Hot Dog remoulade

Course

Main Dish

Servings

serves

Ingredients

• 350 grams mayonnaise
• 30 grams cornichons or gherkins
• 30 grams capers, chopped
• 10 grams dill, freshly picked
• 40 grams whole grain mustard
• 15 grams curry powder
• 30 ml Worcestershire sauce
• 10 grams paprika
• salt & pepper to taste

Course Main Dish Servings serves Ingredients 350 grams mayonnaise 30 grams cornichons or gherkins 30 grams capers, chopped 10 grams dill, freshly picked 40 grams whole grain mustard 15 grams curry powder 30 ml Worcestershire sauce 10 grams paprika salt & pepper to taste

Instructions

1. Chop cornichons, capers and fresh dill.
2. Fold through the mayonnaise.
3. Add mustard, curry powder and Worcestershire sauce.
4. Season with paprika, salt and pepper to your liking.
5. Allow to sit covered in fridge for at least 24 hours to allow flavours to develop.