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We are very aware of the old saying "never look a gift horse in the mouth" and were bought up to "be thankful for small mercies" so we need to state up front that we do appreciate the fact that the government faced up to the very unfair way excise is levied on alcohol. The Government announced in the Budget that it will extend the excise refund scheme to domestic distillers. That scheme provides for a refund of up to 60 per cent of excise paid, up to $30,000 per financial year. Are we excited? Not much. Are we disappointed? A lot. The scheme will not apply to your Aussie made gin, whisky, brandy, rum or vodka until 2017/18. But...
Tasmanian produce, whether it is from the sea, farms or orchards is amazingly good and is recognised nationally and internationally.
The small batch spirits distilled at Nonesuch Distillery are made with the care and attention to detail that ensures they continue the gourmet tradition of other Tasmanian producers.
When there are such great ingredients available it is just natural to match them for a foodie delight.
This recipe uses delicious mussels from Tasmania's pristine East Coast waters and wonderful Tasmanian olive oil along with our Tasmanian Dry Gin to create a dish based on the classic Dirty Martini cocktail.
(By the way, a true Martini uses gin. .... always gin)
There is more to our Sloe Gin than just being an amazing drink.
Chefs and talented home cooks have created delightful recipes using Sloe Gin and we are sure you will enjoy this desert.
What could be better than serving your own Gin Cured Gravlax?
Curing, as a culinary method has been used for a very long time. It is one of the fastest and easiest ways to preserve fresh meat and fish and it results in amazingly intense flavours.
The botanicals used in Nonesuch Dry Gin add a subtle richness to this dish.
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