Talent: Christian Ryan (Aloft), Nick Raitt (Josef Chromy), Forty Spotted Gin | Venue: SMEG Culinary Kitchen | Price: $150
As the Tasmanian gin industry hits a high note, the craft of pairing food with gin, dubbed 'ginstronomy', is gaining popularity as foodies explore the matching of complex botanicals of the juniper-based spirit with some of their favourite foods.
As a final hurrah to the Taste Culinary Program, join Christian Ryan from Aloft and Nick Raitt from Josef Chromy and Forty Spotted Gin and explore the art of paring gin with food. With a focus on light and fresh menu that reflects the botanicals distilled in the gin, expect a plant focused menu with seafood paired with thoughtfully selected sips.
Recover from the new year excesses at this beautifully styled event in the culinary kitchen, put on your best summer party frocks, sip fine elegant cocktails at this exclusive dining experience where taste, texture, sight and sound come together to create an enchanted summer evening.
About Christian Ryan | Aloft’s kitchen is run by Tasmanian born and bred Christian Ryan who started his career in Hobart then moved to Melbourne to work at Taxi Dining Room. Christian went on to work internationally for Gordon Ramsay as part of the team that reopened the prestigious Savoy Grill. Since returning to Tasmania, he’s worked at The Source at Mona and as Head Chef at Property: of Pilgrim.
About Nick Raitt | Originally from New Zealand, Nick made the early career move to Sydney to learn the trade at the renowned Restaurant Forty One. After stints in upmarket eateries in Sydney and London, Nick is now into his second year at Josef Chromy. With a love for the simple and pure cooking of each ingredient, Nick builds dishes into something special and unique to the surrounds of the kitchen.