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Chef Michael Ryan's spirits venture, Beechworth Bitters

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Manage episode 415385480 series 2423670
Konten disediakan oleh Wine, Beer & Whisky Network Australia and Whisky Network Australia. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh Wine, Beer & Whisky Network Australia and Whisky Network Australia atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang diuraikan di sini https://id.player.fm/legal.

In this episode we return to Beechworth in High Country Victoria, after having Ben Kraus from Bridge Road Brewers on the show last year.

This time we’re joined by chef Michael Ryan from the highly acclaimed Beechworth restaurant, Provenance, to discuss Beechworth Bitters Company, his side project dedicated to amaro and cocktail bitters.

A few years ago I brought you an episode about Italian amari, produced in partnership with The Italian Cultural Institute.

This episode puts an Australian angle on this lesser known spirits category, as Michael explains how he created his own library of extracts from roots, leaves, flowers and bark, and blended them into this distinctive range of bitters that speak clearly of their Beechworth provenance.

  continue reading

237 episode

Artwork
iconBagikan
 
Manage episode 415385480 series 2423670
Konten disediakan oleh Wine, Beer & Whisky Network Australia and Whisky Network Australia. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh Wine, Beer & Whisky Network Australia and Whisky Network Australia atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang diuraikan di sini https://id.player.fm/legal.

In this episode we return to Beechworth in High Country Victoria, after having Ben Kraus from Bridge Road Brewers on the show last year.

This time we’re joined by chef Michael Ryan from the highly acclaimed Beechworth restaurant, Provenance, to discuss Beechworth Bitters Company, his side project dedicated to amaro and cocktail bitters.

A few years ago I brought you an episode about Italian amari, produced in partnership with The Italian Cultural Institute.

This episode puts an Australian angle on this lesser known spirits category, as Michael explains how he created his own library of extracts from roots, leaves, flowers and bark, and blended them into this distinctive range of bitters that speak clearly of their Beechworth provenance.

  continue reading

237 episode

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