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Chef Michael Ryan's spirits venture, Beechworth Bitters

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Manage episode 415385480 series 2423670
Contenido proporcionado por Wine, Beer & Whisky Network Australia and Whisky Network Australia. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Wine, Beer & Whisky Network Australia and Whisky Network Australia o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.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

236 episodios

Artwork
iconCompartir
 
Manage episode 415385480 series 2423670
Contenido proporcionado por Wine, Beer & Whisky Network Australia and Whisky Network Australia. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Wine, Beer & Whisky Network Australia and Whisky Network Australia o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.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

236 episodios

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