One of many at Sydney Central Hotel’s Thomas St Kitchen & Bar. We had the pleasure of attending the inaugural ‘Meet the Makers’ dinner series, an evening dedicated to celebrating local talent, incredible produce, and the art of flavour. This debut event saw a collaboration with Karu Distillery, offering a five-course degustation that was expertly paired with a series of bespoke cocktails.
The evening kicked off with a palpable buzz. Guests were greeted with a tasting booth from Karu Distillery, providing a fantastic opportunity to sample their spirits and truly understand the craftsmanship before diving into the main event.
Leading us through the culinary landscape was Chef Amand from Thomas St Kitchen & Bar. His passion for showcasing native Australian ingredients and innovative techniques was evident in every course. He spoke about the inspiration behind each dish, sharing insights into the provenance of the ingredients and the stories they told.
Complementing Chef Amand’s culinary narrative were the engaging voices from Karu Distillery: Master Distiller Ally Ayres and Brand Ambassador Brogan Clark.
Ally Ayres, the heart and soul behind Karu, is a true artisan. With a background rooted in science and a keen understanding of botanicals, Ally co-founded Karu Distillery with her partner Nick. Their journey began in the Blue Mountains, driven by a desire to create spirits that not only taste exceptional but also tell a story of the Australian landscape. Ally’s dedication to quality and her innovative approach to distillation have quickly earned Karu a formidable reputation in the craft spirits scene.
Brogan Clark, Karu’s Brand Ambassador, brought an infectious energy and deep knowledge to the table. Brogan shared fascinating anecdotes about the distillery’s journey, the meticulous process of selecting botanicals, and the art of crafting their unique flavour profiles. Her ability to translate complex distillation processes into engaging stories made the cocktail pairings all the more enjoyable.
Fun Facts about Karu Distillery:
- Blue Mountains Roots: Karu Distillery is proudly located in the stunning Blue Mountains, drawing inspiration and even some local botanicals from its pristine natural surroundings.
- “Karu” Meaning: The name “Karu” itself is a nod to its environment, deriving from an Aboriginal word meaning “wild” or “bush.”
- Small Batch, Big Flavour: They are renowned for their small-batch production, ensuring meticulous attention to detail and consistent, high-quality spirits. This hands-on approach allows them to experiment and perfect their unique botanical blends.
Now, let’s dive into the stars of the show – the exquisite dishes and their perfectly matched cocktail companions.
1st Course: Caviar Bump paired with a Morita Chipotle Vodka Paloma
The evening began with an indulgent “Caviar Bump” – a luxurious little spoonful of briny delight, designed to awaken the palate. This opulent start was expertly paired with a Morita Chipotle Vodka Paloma. The Paloma, a classic tequila-based cocktail, was given a Karu twist with their Morita Chipotle Vodka. The smoky, subtly spicy notes of the chipotle vodka provided a surprising yet harmonious counterpoint to the salinity of the caviar, creating an intriguing dance of flavours that prepared us for the courses to come.
2nd Course: Vodka-Cured Salmon paired with an Affinity Gin & Tonic
Next up was a beautifully presented Vodka-Cured Salmon. Chef Amand’s curing process delivered a salmon that was incredibly tender, almost melting in the mouth, with a delicate, clean flavour. This sublime dish found its perfect partner in an Affinity Gin & Tonic. Karu’s Affinity Gin, known for its bright, classic juniper profile with hints of citrus and spice, created a wonderfully refreshing and crisp accompaniment. The G&T’s effervescence and botanical freshness cut through the richness of the salmon, making each bite feel light and invigorated.
3rd Course: Kangaroo Loin paired with an Affinity Gin & Davidson Plum Jam Sour
The third course was a true celebration of Australian cuisine: a perfectly cooked Kangaroo Loin. The kangaroo was seared to a beautiful medium-rare, showcasing its lean texture and rich, earthy flavour. It was incredibly tender, defying any preconceived notions some might have about this native protein. This bold dish was paired with an innovative Affinity Gin & Davidson Plum Jam Sour. The sour, with its vibrant tartness from the Davidson Plum, provided a magnificent contrast to the deep, savoury notes of the kangaroo. The gin’s botanical complexity elevated the entire pairing, creating a harmonious and uniquely Australian flavour profile that left a lasting impression. This was undoubtedly a standout of the evening.
4th Course: Apple, Beetroot & Ginger Sorbet paired with a Dark & Stormy
As a palate cleanser before dessert, we were treated to an invigorating Apple, Beetroot & Ginger Sorbet. This vibrant sorbet was a burst of freshness – the crispness of apple, the earthy sweetness of beetroot (50/50 on this flavour), and a zesty kick from the ginger (could have been less). The accompanying Dark & Stormy cocktail, traditionally made with dark rum and ginger beer, offered a warmer, spicy contrast.
5th Course: Elderflower and Passionfruit Curd paired with an Orso Coffee Gin Liqueur
The finale was a heavenly Elderflower and Passionfruit Curd. This dessert was a delightful balance of floral elegance from the elderflower and the tropical tang of passionfruit, creating a light, sweet, and zesty end to the meal. It was paired with Karu’s Orso Coffee Gin Liqueur. This unique liqueur, blending the aromatic qualities of gin with the rich, bittersweet notes of coffee, provided a sophisticated and unexpected partner for the dessert. The coffee gin’s depth beautifully rounded out the dessert’s bright flavours, leaving a lingering, satisfying warmth.
The ‘Meet the Makers’ series lived up to its name. Throughout the evening, there was a wonderful sense of community and shared discovery. Chef Amand, Ally, and Brogan circulated, chatting with guests, answering questions, and sharing their passion directly. This interaction fostered a deeper appreciation for the effort and artistry behind each element of the meal.
“In Australia, ‘breaking bread’ is more than just sharing a meal—it’s an act of community. When we gather around a table, we’re not just supporting local growers and makers, but weaving the fabric of our neighbourhoods, one bite and one yarn at a time.” – self quote.
If you have the chance to attend a future ‘Meet the Makers’ event at Thomas St Kitchen & Bar, or to experience the craft of Karu Distillery, I highly recommend it.
