gin | BrothersBites

Hi Tony

I spent a few months in Launceston (Tasmania) back in 2005.

Can’t say it was the greatest fun I’ve ever had, but that was probably because I was running a woollen mill for my boss, the Receiver. Needless to say I wasn’t the most popular person in town. Strange, because I ended up saving 92 people’s jobs?!

Anyways, back then there seemed to be little scuttlebutt about Tassie, except for a few wineries and loads of logging/woodchipping. There was (is) a restaurant in Launie, Stillwater, which had a great rep, but that was about it. When I got there I discovered that there was a lot of hype about the local produce. It didn’t take long to figure out there is some pretty great wine and some tasty morsels to be found.

I’d been thinking about a return for a while, but this time to Hobart. A few people had worded us to up that we should visit Garagistes, but that ship sailed. It closed down a couple of months ago. Never mind, there were plenty of options for us to choose as alternates.

This was a trip for Julia’s birthday, so was intended to be a surprise, but technology let the cat out of the bag (thanks Qantas!).

I found a cool 1 bedroom apartment right on the water, half way between Salamanca and Constitution Dock. So far, so good. I even reserved a rental car to make sure we could get to where ever we wanted. Pity that was a piece of crap (thanks Budget), which topped out at 90 if there was even a hint of an incline.

The Tasmanians are getting a reputation for making good whisky. We found the Nant (www.nant.com.au) bar in Salamanca. Julia isn’t a fan of whisky, but I do enjoy a wee taste. I looked at a tasting board and when I got to the sherry cask I was reaching for my credit card, but at $165/bottle (500ml) I erred. What is interesting is that every man and his dog is making gin as well. Maybe because it doesn’t need to be bonded as long as whisky it is a way to earn some return on the spend on equipment? Some of it is really good too.

Have you been to Hobart? No? Do it, its fab.

To make sure we had somewhere to eat I booked the Friday and Saturday nights. Arrival at 9pm on a Thursday was an issue though. Who would have thought a city would be basically closed? Well, it was. We eventually found Frank (frankrestaurant.com.au). Tapas style food and some ripper Pinot from barrel made things ok. Turns out it was a good thing I waved off the 3 course meal on the Qantas puddle hopper.

So, a fresh start and plans to head to MONA (Museum of Old and New Art) for the day. Brekkie…Smolt (smolt.com.au) in Salamanca. Sister restaurant to Frank from the night before. Interesting menu, good coffee. Winning!

MONA is stunning. Even the ferry ride over is fun. I’m not really an art enthusiast and some of the installations were a little…ah…challenging. The 52 plaster cast moulds of vaginas was one. The “poo machine” another. But some were just flipping cool! You have to go to understand, but the building itself is worth seeing.

It was 4 day get away, so more to come.

Cheers,

Daniel

Hi Tony.

Happy World Gin Day!

I know. It really should be World Gin Day every day.

Sounds like Portugal and Spain were pretty special. Breakfast beer snacks? I think you’re onto something. But I think they should stick to their beer and maybe wine. Gin & Tonics in Spain? Maybe it’s better than some of the overpriced, rather simple versions you are subject to in SE Asia?

Winter is upon us, but we live in constant fear of those pesky (possibly) disease carrying mossies. Luckily there haven’t been any reported cases of malaria in some time, but I put that down to herd immunity. My efforts alone should be enough to protect vast swathes of the community. It’s my little bit for the greater good.

There has been a surge in the interest in gin here. So much so I would put some of the local gins up against most any others. My personal favourite is from Yarra Valley, Four Pillars (www.fourpillarsgin.com.au), though the newer Melbourne Gin Company (www.melbournegincompany.com) from right here is also more than acceptable. While the “standard” fare have beautifully balanced botanicals, the Four Pillars Barrel Aged has a little vanilla toastiness that makes it perfectly fine to sip over some ice…no tonic needed.

I was lucky enough to be treated to some very special gin from Scotland the other day courtesy of Alex & Amanda. Sipped over some ice, the Caorunn packed a juniper punch that almost gave you “cat’s bum” perse. Smooth as a well-worn…sporran! The NB was a little rougher around the edges. Good, but not as good.

So much for the gin. Let’s get to the tonic. No, I don’t mean overpriced, genuine imitation quinine and sugar filled soda water. I mean the real McCoy! Tonic syrups have been a revelation for me over the last 12 months. They all have their own quirks, it’s worth having a few in the fridge ready to go.

Made with actual quinine, a bunch of botanicals and unrefined sugars, these things pack a healthy bitter punch. Want more bite, merely add a dash more. Oh, having a Soda Stream or the like is ideal. Then there isn’t even a need to buy soda water for the spritz.

What I find strange is that many of these are made in the US. Not somewhere I normally associate with G&T’s.

My favourite syrup at the moment is C & B’s. My preference is a 1:4:1 mix with soda water and gin.

Only Bitters in Melbourne (www.onlybitters.com) carries a pretty good range.

It’s a cool day today and I’ve picked up some awful lurgy on public transport, so I am forced to be a philistine and not have a gin. I feel bad not being able to celebrate gin on this auspicious day.

Need to keep moving. Slow braised beef is nearly ready to put a pastry top on it and throw it back in the oven. Might even light a fire tonight…to keep the mossies away of course.

Cheers,

Daniel

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