Much of what goes into the glass in a bar comes from overseas, either quite literally (say, a box of lemons imported all the way from the USA), or originating from a place far removed from Australia (Persian limes, for instance). Heck, even sugarcane, which is used to make rum, originated in Papua New Guinea.
But there is a wealth of ingredients out there that are indigenous to Australia, and you’ll be able to learn more about them at this masterclass during Bar Week hosted by Adelaide Hills Distillery and Something Wild.
Something Wild is an Adelaide-based business that supplies restaurants with indigenous ingredients, many of them foraged wild, and Adelaide Hills Distillery has collaborated with them on their Green Ant Gin — green ants having been “favoured by Indigenous societies for their medicinal benefits and protein content.”
Make sure you don’t miss this event to find out more about the untapped potential of indigenous ingredients at this masterclass.
What: Native Foraging Masterclass by Adelaide Hills Distillery
Date: Tuesday 19 September
Time: 2pm – 4pm
Venue: Charlie Parker’s, Basement, 380 Oxford Street, PaddingtonJoin Something Wild and The Adelaide Hills Distillery for a journey through the flavours of and working with native ingredients, as well as a discussion on sustainable ‘foraging’ and the impacts it has on the outback and what is being done to support these local Indigenous communities.
To RSVP email janoah@hillscider.com.au ASAP.
This is just one of the 22-plus events taking pace during Sydney Bar Week, which is only weeks away from kicking off. Check out the full timetable and RSVP and get tickets to the events at barweek.com.au — hurry though, as spaces are filling up.