Wayalinah, a drink made from the sap of the Tasmanian cider gum and fermented by Aboriginal people for generations, draws three men on a journey to its source.
Its so exciting people are starting to recognise and experiment with native Australian ingredients. They’ve been sat there in plain sight for so long, and are just so great.
I’s able to go to Wildflower a few years back, its a restaurant in Perth CBD with a focus on these ingredients. The things they did with things like desert lime, wattle seeds etc were so delicious, geraldton wax, the bold freshness of so much of it was really surprising.
The most surprising thing was the paired mocktails, infused again with all kinds of native australian ingredients. I’s having the paired wines, my partner was having paired mocktails, and the mocktails were so much better than the wines.
Its so exciting people are starting to recognise and experiment with native Australian ingredients. They’ve been sat there in plain sight for so long, and are just so great.
I’s able to go to Wildflower a few years back, its a restaurant in Perth CBD with a focus on these ingredients. The things they did with things like desert lime, wattle seeds etc were so delicious, geraldton wax, the bold freshness of so much of it was really surprising.
The most surprising thing was the paired mocktails, infused again with all kinds of native australian ingredients. I’s having the paired wines, my partner was having paired mocktails, and the mocktails were so much better than the wines.