The Truth About Vermouth

As one of the world’s most popular drinks, vermouth can be both an apéritif and digestif and this dinner will look at the beginning, the end and everything in-between.

Vermouth’s age-old combination of wine, wormwood, and botanicals has been translated by MAiDENii founders, Gilles and his business partner Shaun Byrne, to highlight Australian native ingredients.

The menu for the event, by Mike Baker chef and co-owner of Henry Sugar, works to complement these native ingredients, and will include: fried sourdough bread made with fermented wild juice from Bertrand Bespoke; dry vermouth-cured kingfish with grapefruit and succulents, and duck breast smoked over wormwood and lemon myrtle.

Each course will be matched with either MAiDENii vermouth or wine from Bertrand Be- spoke and Maison Lapalus which are from a variety of vineyard sites in Bendigo, Mace- don, and Heathcote GIs.

Gilles will guide diners through the process of fruit becoming wine, wine and botanicals becoming vermouth and finally, vermouth being enjoyed in cocktails.

Chef Mike Baker from Henry Sugar says “it’s an exciting opportunity to cook with one of my favourite things to drink”

Fried wattleseed sourdough made with a fermented grape juice from the winery served with a spent strawberry gum and honey butter