THE ART OF FORAGING
Ten bartenders from Hobart embarked on a day by the coast to learn the Art of Foraging with expert Sarah Clare. The Ex-masterchef contestant runs her own restaurant called Ilha in Cygnet. bartenders were divided into teams and were tasked with creating a cocktail with their foraged ingredients for their chance to win a session in Melbourne with BYRDI owner Luke Whearty.
How to learn about foraging in the best place possible? Take a leaf out of Sarah Clare’s book (no pun intended) and follow her to the best coastal and inland places to source the native flavours of both the sea and land. Sarah is a dab hand at anything culinary that springs forth from nature’s cornucopia. She even shucks oysters straight from the sea for the freshest of experiences.
Tom Scott, The Exchange Ambassador then challenged the bartenders to break into teams, forage for ingredients that would inspire the creation of a new drink, to which they then presented to Sarah, Angela Mae Nichols, owner of Society and Tom.
TEAM 1 (Left cocktail)
by Erin Steenbeergen – The Whaler and Isabella Byrne – The Glasshouse
Garnish: Salt rim
- 30ml Canadian Club 1858
- 15ml Pickled sea asparagus brine
- 7ml Honey
- Pinch of native Tasmanian cherries
Method: Muddle berries, add ingredients, shake, double strain. Top with soda.
TEAM 2 (Right cocktail)
by Rohan Massie - Rude Boy and Christian Barnes - Dirty Pennies
Glassware: Crystal rocks
Garnish: Kunzea flower
- 45ml Canadian Club 1858
- 15ml Jim Beam Black Label
- 30ml Fresh lemon juice
- 30ml Kunzea honey
- Egg white
- Top Pine seagrass soda
Method: Rinse glass with Laphroaig 10 YO. Rinse mixing glass with absinthe. Combine all ingredients, shake over ice. Add soda.
TEAM 3 (Left cocktail)
by Etien Celzner - Rude Boy and Edward Karr - Frogmore Creek
- 45ml Jim Beam Black Label
- 10ml Laphroaig 10 YO
- Sea lettuce
- Sea foam (pinch sea lettuce, 7.5ml, picked sea asparagus brine, egg white, saline solution)
Method: Stir down, top with foam.
TEAM 4 (Right cocktail)
by Alex Vincent Chaplin – Dirty Pennies and Madeleine Irwin - Society
BRINE AND THE BEES
Garnish: Pine oil, and sea herbs, dried sea lettuce. Rock
- 30ml Laphroaig 10 YO
- 10ml Laphroaig PX
- 20ml Lillet Blanc
- 2 x Bsp. Kunzea, honey, salt water syrup
Method: Stir down, strain.
TEAM 5 (WINNING TEAM)
by Campbell Nicol – Rude Boy and Chloe Oppitz - Void Bar
FERNO ‘N’ CONE
Garnish: Baby pine sprig
- 60ml Maker’s Mark
- 30ml Honey roasted pine cone sugar syrup
- 30ml Butter sautéed fern tip infused Fino sherry
- 10ml Fresh lemon juice
Method: Stir down.