THE RIGHT STUFF
Responsible drinking used to mean staying on the right side of blood-alcohol limits, but now it’s also about sustainability and minimising waste. Sydney’s Archie Rose Distilling Co’s new Summer Gin Project taps into this trend with its Bush and Coast releases. Ingredients that would otherwise be rejected – such as tiny, unripe peppercorns – make cameos, and the use of foraged native ingredients cuts down on food miles and cold storage. “There is no waste in working this way,” says master distiller Dave Withers. archierose.com.au
Vegemite pie? Things get wild as Attica’s Ben Shewry shares his party food ideas at Gourmet Institute’s Melbourne event on 17 October. harveynorman.com. au/gourmet-institute
“Shooting from a narrow wooden boat in torrential rain had its challenges,” writes photographer John Laurie with characteristic understatement about a GT shoot in Myanmar. He’s among 19 photographers whose work is featured in Destinations, the magazine’s first collection of its travel photography. It’s on sale from 1 October, published by Bauer Media Books, $59.99.