@saintpeterpaddo x @centralrest
Peruvian Agave Spirit
Huacatay
Distilled Aji Amarillo
Red Quinoa Koji
To open last nights collaborative dinner we served a welcome cocktail made exclusively with Peruvian ingredients.
The base spirit was developed by the Central beverage team using Peruvian agave alongside a native myrtle that grows at over 3,000 meters above sea level. We were also lucky enough to source fresh huacatay from Wollombi and aji amarillo from North Queensland.
Red Back Ginger Leaf Tea
Red Back Ginger or Jun Jun is a native ginger that is endemic to NSW and QLD. Incredibly aromatic we utilise the leaves to make a tea inspired by the process of Goishicha tea.
This process sees the leaves being steamed then lightly crushed and rolled. Followed by 3 weeks of anaerobic fermentation then 5 months of aerobic fermentation. The end result is a tea that tastes like roasted corn silk and husk.
Early trials have been used for the non alcoholic pairing @saintpeterpaddo with the rest being saved for something coming soon.
Kick back with us as we host our good friend Sam from the esteemed Saint Peter Bar for a Sunday alfresco party!
Sam will be showcasing a selection of signature drinks from their new menu, with limited serves. We’ll have plenty of snacks from the kitchen, party tunes & bangin cocktails - while you’re at it, make a booking so you don’t miss out
Last Seasons Cherry Blossom
Cherry blossom fermented into a wine then aged on Mukai Shuzo red rice sake lees for 10 months. Racked then rested back on preserved cherry blossom.
Only 2 bottles avalible by the glass.
@saintpeterbar
📸:@h_clifford
So absolutely thrilled to finally release this really special gin in collaboration with Josh Niland @saintpeterpaddo and @samuel_cocks . Using dehydrated John Dory carcass to give a savoury element and the fantastically herbal Kampot Green peppercorn this gin has layers of complexity and sophistication.
end of winter/ start of spring
(things for now and later)
preserved orange honeysuckle buds
preserved peach blossom petals
burnt @cassowary_coast_vanilla
fermented red back ginger berries
frozen magnolia buds
fermented poorman’s orange
preserved nasturtium bud and flower
@saintpeterbar
What a week! Such an amazing time checking out all islands that make up the Seychelles while having one million @takamaka_rum pina colads.
A massive thank you to @anticsofaaron@johnotoole@dispatchdist@takamaka_rum for the invite and incredible hospitality.
WORLD CLASS NATIONAL FINALS
Mr Black Challenge
Very humbled to take out this challenge amongst some amazing serves from some even more amazing individuals.
This challenge I had the most fun with, especially collaborating with @chef.charles_ to create some fish eye magnums.
Massive congratualtions again to @jamesirvinedrinks for taking the title. Can’t wait to see what he produces in Toronto for globals!
📸: @tomyau
WORLD CLASS FORAGING
With World Class nationals finals just around the corner, here is a preview at some of the seasonal ingredients I’ll be working with.
Green Coffee
Prickly Pear
Acorns
Can’t wait to bring these to life on Monday!!
MIAMI VICE for @catseyepoolclub
PINK
Dark Rum
Fermented Rainforest Cherry
American Beauty Dragonfruit
Rosella
Rośe
WHITE
Blanco Tequila
Caramelised Coconut Cream
Pineapple
@bloomfieldvanilla Vanilla
Had an amazing time over the last 2 months creating the beverage list for @catseyepoolclub , featuring a Miami Vice centred around seasonal Queensland produce.
Catch the next flight to Hamilton Island and responsibly demolish a million of these.
🍇🍇🍇🍇🍇🍇🍇🍇🍇🍇🍇🍇🍇
THE GARNISH
Raspberry & Vanilla Bubble Gum
A hallmark of Beaujolais is the unique method used to ferment the grapes, known as carbonic maceration. During this process whole bunches of Gamay are placed inside a sealed vessel which has first been filled with carbon dioxide. In the absence of oxygen, these intact grapes begin intracellular fermentation.
This process encourages the migration of flavour compounds from the grape’s flesh to its skin, resulting in wines that are fruit forward and juicy. A distinct flavour that is associated with Beajoulais is bubble gum. This is mainly due to the production of ethyl cinnamate and benzaldehyde during carbonic maceration.
Playing off those signature flavour characteristics of Beaujolais the garnish of raspberry and vanilla bubble gum is a fun and playful take on this.
#boldstepsworldclass #johnniewalker#paintthetownruby @johnniewalker@katelikescocktails@kelsey_ontherocks
📸: @jodi.weisz
