SIP, SAVOUR AND CELEBRATE: Launch of locally crafted elixir embodies tropical flavours
BUSINESS FEATURE
Amid our flourishing rainforest, a diverse array of plants thrives abundantly, setting the perfect stage for crafting a truly distinctive alcoholic beverage. Add to this the fortunate presence of Port Douglas’ very own gin distillery, and voila; we can now delight in the flavours of a new gin called Dry Season Gin.
Building upon the success and demand of the Wet Season Gin, the collaboration between Oaks Kitchen and Garden, who provide locally grown botanicals during the dry season, and Devil's Thumb Distillery continues.
Ben Wallace, owner and chef of Oaks Garden and Kitchen, shared his long-standing aspiration to create his own gin.
“For a while now, I've held the belief that Southeast Asian flavours could bring something exceptional to the table. There's a noticeable shift in the assortment of herbs and plants as the seasons change.
“During the dry season, we're emphasising citrusy notes such as mandarin, lemongrass, and native rosella, which are unique to the Tropical North Queensland climate,” he explained.
“My introduction to Tony from Devil's Thumb Distillery happened naturally, as he's a regular at our restaurant. Conversations about gin ensued, and that's when Mark and I commenced our collaborative gin experimentation. We kept at it until we struck the perfect equilibrium of ingredients that harmonised splendidly within the gin.”
Launch party
Oaks and Devil's Thumb will experience the pinnacle of their collaboration at a special launch party set to take place this weekend in the atmospheric surroundings of Devil's Thumb Distillery.
During this event, the Oaks Kitchen and Garden team will delight guests with a creative six-course degustation menu paired with matching cocktails, all in celebration of the Dry Season Gin.
Mr Wallace, who created the menu, expressed his intention to infuse the dishes with a refreshing quality that seamlessly complements the gin cocktails. “We've incorporated the gin into the cured coral trout dish for an extra layer of flavour,” he added.
According to Devils Thumb Distillery’s Mark Norman, the decision to hold a special lunchtime event at the distillery was deemed the perfect way to introduce the region’s food and beverage-loving community to their newest gin.
“We really couldn’t think of a better way to showcase two local artisans than with a delicious Oaks Kitchen and Garden culinary experience showcasing locally sourced seafood and produce with a selection of dry season cocktails befitting the special occasion.
To complete the experience; Hemingway’s is overseeing the event’s catering and service team while the musical atmosphere will be skillfully curated by Kiki Courtidis.
For more info about the event and to book your visit, click here.
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