IN THE SPIRIT

TAKE YOUR CUE FROM COCK­TAILS TO TART UP A ZESTY DESSERT CLAS­SIC

Life & Style Weekend - - MAGAZINE | FOOD & WINE - WORDS: ALAS­TAIR MCLEOD STYLING &

The gim­let, ne­groni and the iconic ves­per mar­tini have as­sured gin of its myth­i­cal status. Lately, a whole new au­di­ence is en­joy­ing this aro­matic spirit in more ad­ven­tur­ous pours. Dis­tillers are per­fum­ing gin with a di­verse range of botan­i­cals and age­ing it in wine bar­rels. It’s a log­i­cal leap to em­ploy gin to for­tify your cook­ing. Use it in cur­ing fish, and add gin to pasta, slow-cooked meat dishes, mar­malades and a daz­zling ar­ray of desserts — ice cream, par­fait, mousse and tarts. That’s the spirit.

PHOTO: MIRANDA PORTER PROPS: TWOWARMHAN­DS.COM

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