Unfortunately with the postponement of MFWF, our event ‘The forager, the distiller and the chef’ has been postponed until further notice. New date to be confirmed shortly. Our Events Manager will contact guests who have already booked about our new date and re-booking options.
The forager, the distiller and the chef – all three come together for a night all about gin.
Experience native Australian botanicals through a gin tasting and lesson with Anther Spirits and matched dinner at Matilda.
The evening begins with canapés and a hands-on gin tasting on shared tables, experimenting with and learning about Australian native botanicals and ingredients. Learn from Liam ‘the Forager’ from Spurrell Foraging about the native botanicals, all picked 400m above sea level. Learn from Seb and Derv from Anther Spirits about the gin distilling process, and taste how each unique botanical translates into our unique Pickett’s Altitude Gin. Settle in for a main course and dessert by Matilda chef Aleksis Kalnins, paired with gin cocktails, then head out into the night on a high with a gin gift to take home.
Please note that this event may be held on shared tables, depending on COVID-safe advice from the Victorian Government.
Botanical fizz cocktail on arrival
Sydney rock oyster, green olive, pomeleo
Kangaroo tartare, native spices, buckwheat
Nasturtium, focaccia, finger lime
Australian citrus marmalade martini
Guided gin and native botanical tasting
Pickett’s Altitude gin
Smoked pork belly, pink lady apple, juniper
Blackcurrant and green tea sour
Quince, yogurt crèmeux, macadamia, Geraldton wax
Mandarin Punch with sage and eucalyptus