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On Wednesday night I was invited to The Sharing House in South Wharf Promenade. For those who don’t know, The Sharing House is the home of The Age Young Chef of the year 2013, Mark Briggs. I arrived nice and early to have my first taste (and not nearly the last) of the fantastic West Winds Gin.
The night was very aptly gin themed, and boy was that a good thing. After our first (fantastic) Cutlass Cocktail, a mixture of WW Cutlass gin, Rose lime Marmalade, lime and basil, we indulged in a bit of gin tasting followed by a chance to make our own gin and tonic.

Now, I’ve had a few gin and tonics in my time, but the Cutlass gin was a real winner, stronger than your average and with tons of flavour. The guys have messed with the idea of a London dry gin by sticking in some incredible native Australian ingredients.
Shit, it really works. We played further with our drinks by adding pieces of greenery. Basically making the perfect dinner drink.

The canapes were right on the spot:

But, the dinner itself was a total treat. Mark had worked hard to create the perfect menu to suit the gin and what he created was ideal for the evening:

Chatham Island Blue Cod Cured In The West Wins Gin with Textures of Rockmelon
Terrine of Partridge & Chanterelle, Merlot Vinegar & Charred Onions Served with Toasted Brioche
Wagyu Short Rib, Braised Celery and Truffle Jus
Gin and Tonic Sorbet

Violet & Honeycomb Crumble

I’ve been told some of these fantastic dishes will become permanent fixtures, and I sure hope they do. The Short rib in particular was a highlight. Truffle is a favourite of mine and just helps to increase the rich, deep flavour of the beef.
Overall, the night was incredible and definitely left me with a sore head in the morning. It was lovely to meet some great people including Paul Mathis, Sharking for Chips and Drink, The West Winds Gin and of course the fantastically talented Mark Briggs.

I can’t recommend either The Sharing House or The West Winds Gin enough and will definitely be back for more.

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