Food and Drink
Posted by Glennise Pinili
28. Feb, 2014
With the Melbourne Food and Wine Festival around the corner, we’ve asked Lily Blacks bar to give us a sneak peak into their cocktail creation, “State of Matter”, for the Immersery Bar at Queensbridge Square.
The drink has been designed to be served either hot or cold, but this week we’ll be featuring the cocktail served cold.
It’s a punch style drink, dry and citrus focused with subtle tannins from the tea. Balanced out with smoked salt, this drink is served up in a coupette with a pellet of dry ice, to further cool the drink and create a gaseous fog to provide theatre.
Colombo Orange liqueur
12.5ml Camomile syrup
10ml Bushfire Breakfast syrup (black, lemon myrtle and Russian caravan tea blend)
1/2 pipette Master of Malt Clove bitters
1/2 pipette Master of Malt Corriander bitters
10ml Dolin Dry vermouth
3 grinds smoked salt
Add all ingredients to shaker and shake. Pour into coupette. Coupette will have a pellet of dry ice to create fog. Sprinkle cracked black pepper over the top and serve.
“State of Matter” will be featured on March 6 at Queensbridge Square during Melbourne Food & Wine Festival, joined by the Perth team from the Mechanics Institute Bar.
Bail Out's plans to help out Melbourne's disadvantaged youth.
Snap away with The Fox Darkroom, a mecca for photography aficionados to learn all about the traditional methods of black and white photography.
It almost sounds like the premise of a reality TV show: pile a bunch of artists in a bus for seven days, send them across Mexico and see what happens.
The Guerrilla Gameshow is on again, this time with a vintage Halloween theme!
Self-taught artist tohm has dedicated his second exhibition to nothing but the colour black. A dark event indeed.
The MTC's latest challenges the perception of war in modern suburbia through two very different families.