north east regional extra | April 3 - 9, 2024
nemedia.com.au
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April 3 - 9, 2024
Making cocktails sustainable By CHLOE JAENICKE
◆ SUSTAINABLE PRACTICES: Posh Plonk on Main owner, Jessica Dale, is excited to showcase the restaurant’s sustainable practices at their cocktail night.
POSH Plonk on Main are experimenting with creating more sustainable practices to create their cocktails. The Chiltern restaurant is creating ‘waste-less’ cocktails in an effort to make their menu more sustainable through recycling ingredients. “We are utilising ingredients in our cocktail making that would otherwise be discarded, for example our oxidised white wine is blended with a pear preserve using older ripe pears, no longer suitable for serving otherwise, to create a pear wine that will then be used in our cocktails,” Posh Plonk owner, Michael Moore, said. “The idea of ‘waste-less’ cocktails and hospitality businesses in general is very important to us, having worked in the industry for many years you see an immense level of waste being created in the industry.” They will be showcasing many of these cocktails and other practices on their ‘waste-less’ cocktail night as part of the Off-Grid Living Festival on April 5. At the cocktail night, they will also be highlighting the milk ‘on-tap’ they have from The Udder Way and How Now Dairy. The milk from How Now Dairy will be used to milk wash and clarify the whiskey. “This milk is sourced from Australia’s only calf and cow dairy, where the calves remain with their mothers in a much more ethical way of farming,” Mr Moore said.
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