Gourmet Traveller (Australia) - - News -

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.

Vegemite pie? Things get wild as At­tica’s Ben Shewry shares his party food ideas at Gourmet In­sti­tute’s Mel­bourne event on 17 Oc­to­ber. har­veynor­ 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.

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