The Forager
What’s new at Mayflower Restaurant – including chef’s signature share dishes and decadent café brûlot; a Twenty Third Street whisky offering with a difference; the return of East End Cellars’ Soup Kitchen, and Sean’s Kitchen’s Mushroom Madness.
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The flourishing craft distillery industry has sparked myriad tasting events to help drinkers sharpen their senses, but one Adelaide small bar hosts a monthly spirit-fuelled gathering with a distinct difference.
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Sacha La Forgia hopes Adelaide Hills Distillery’s Native Grain Whiskey will help push the Australian whisky industry away from its roots mimicking the Scottish style and towards the creation of an identifiable national identity.
New pop-up coffee bar Platform 10 is just the ticket for city commuters; a global distillery guide shines a light on SA spirit makers; Balfours tells the story of 165 years in the baking, and Adelaide’s latest gin proves a winner.
Kangaroo Island Spirits has launched a gin boasting 48 botanicals from its distillery garden – including home-grown juniper berries, which it says is an Australian first.
After a chance meeting at a dinner party, gin enthusiasts Mei Lin Ford and Tim Gilchrist have launched a bourgeoning distillery from an old mechanics workshop at Thebarton.
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