Foraging For Ingredients

This is me picking my river mint and rosemary from my garden.

I love how I can take something from my garden, or a friend’s farm somewhere in the Otways, and put it through the still and capture and preserve its scent and tastes to enjoy.

@christopher_mcc for capturing this... #microdistilling

More peeling and juicing today... I even paid some friends’ kids to help me do it all. I love living in the Otways where everyone is willing to help out to get things done.

River Mint from our store garden used in our Forrest Gin ... I wish you could smell how fresh and clean it smells!

Lemon scented gum from Tom Dennis 

Rhubarb – Gentle Annie ?

Eucalyptus olida, also known as the Strawberry Gum. The leaves are intensely aromatic and are used as a bush food spice. This is grown in the Otways and is one of the natural flavours used in our Bush Gin.

Meyer Lemons from our kitchen garden are used in our Limoncello. It’s pretty good... but I’ll let you be the judge!

Bush pepper or Pepperberry (Tasmannia lanceolata), which grows well in the Otways and parts of Tasmania. It is a subtle sweet pepper and is a key ingredient in our products.  It allows a gentle hint of heat to linger on the tongue.

Juniper berries are used in our very tasty gin. Our waste berries get a second go as our delicious salt rub.

Shiraz Grape Skins from Dinny Goonan