A Sense of Place Cocktail Flight | Dinner by Heston Melbourne
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A Sense of Place Cocktail Flight

Featuring ingredients sourced from different regions of Australia to recreate the sensory experience of each area.

Elena Diaz Hooper
26 September 2019
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Sense of place is a social phenomenon, fundamental to the human sense of self and community. Places said to have a "sense of place" have a strong identity that is deeply felt by inhabitants and visitors. It is often attributed to geographical traits that make a place special or unique and the feeling that they produce.

We evoke this feeling through a series of cocktails inspired by Australia’s natural diversity: basalt, Wooly tea tree, sassafras, and pepperberry from Tasmania; Victorian honey and wax; macadamia and lemon myrtle from Queensland.


Terroir Tasmania (c.2015)

Basalt, Woolly tea tree, sassafras, pepperberry and saltbush distillates

This is a continuation of our Terroir series, a succession of drinks based on the different biospheres of Australia.

Terroir is a term used to describe all of the factors that contribute to the specificity of a place like terrain, soil, climate and sunlight. For this iteration, we look at the native flora and earth of Tasmania. With assistance from Rees Campbell, a writer and blogger specialising in native Tasmanian ingredients, we have put together a cocktail that embodies the terroir of Tasmania: basalt, Woolly tea tree, sassafras, pepperberry and saltbush.

Building on industry research into the volatile particles in rocks and whether or not they could be distilled, the first of Dinner’s Terroir series was developed. The Barossa Terroir was inspired by the red soils of the historic wine region; to achieve the desired flavour profile and give a sense of a land with hot, dry summers and cool, moderate winters we used Kaolin clay, flint, silver needle tea and sandstone.

Wax Apples (c.1870)

Vodka, beeswax, Granny Smith, mead

This is the drink that won the global final of the Chase Cup 2019, to fit the brief of provenance and sustainability.

Chase vodka is a single origin spirit from Herefordshire, UK. It is grown, distilled, and bottled on a single farm. This gives it a strong identity through its flavour and aroma. In addition, by using local beeswax and mead, fermented honey, we bring a sense of Victoria to the drink and also use a single source ingredient to minimise wastage on a wider scale.

***

Throughout the 19th century Melbourne developed a thriving agriculture with more than 100 varieties of apples being cultivated. As a scientific tool, artisans were commissioned to create a series of wax replicas of local produce by the Melbourne Museum. These models were used to document healthy, diseased and unusual examples of fruit and vegetables. Every detail of the original was recorded, including mould, bruises, and the colour subtleties of seasonal hues.

The Department of Agriculture would source the fruit and vegetable samples and the museum’s artists create the models. One model would be kept by the Department, while a second placed in the museum's Economic Botany Collection.

With the introduction of colour photography in the 1960s, wax models were no longer needed for recording fruit and vegetable specimens. However, the collection of wax fruit and vegetables remains on display to this day as tool of agricultural reference and historical research.

SS Walrus (c.1870)

Rum, macadamia, lemon myrtle, verjus

The Walrus was built in Cleveland, Queensland in 1864 as a sailing vessel, she was sold in 1869 to James Stewart who converted her to steam and installed a still. Though the vessel was thought to be unfit for purpose, the Inspector of Distilleries reluctantly granted a license for it to run as a floating distillery.

The boat then operated as the Pioneer Floating Sugar Mill and sailed the Brisbane, Logan, and Albert rivers which are well known for their lemon myrtle and Macadamia tree lined banks.

One strict condition of the license was that “an inspector was on board at the time of distillation” but this regulation proved impossible to implement. In its short career, the SS Walrus became quite famous and proved a considerable headache to authorities trying to control rum production. The boat produced 84,725 litres of rum before closing its official operation in 1871. Its licence was not renewed in 1872 as it did not fulfil the requirement to carry cane-crushing equipment and acted solely as a distillery, producing rum from molasses.

After the Walrus' license was withdrawn it is said to have carried on its operations illegally until 1883 when it ran ashore whilst sailing down the Albert River. After this happened Stewart managed to sell his pot still to a couple of nearby sugar growers who founded the Beenleigh Distillery in 1884. It is currently Australia’s oldest registered distillery and a reare survivor of the early sugar industry.


Available until December. Three tasting size cocktails accompanied by bar snacks, $80 per guest. Book now.

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Crown Melbourne Limited (Crown), Dinner by Heston Blumenthal (Dinner) and Analytical Systems Pty Ltd trading as Open Table (Open Table) collect your personal information in order to secure your reservation at Dinner and for marketing purposes. Please refer to the Open Table Privacy Policy for full details about how your personal information will be treated by Open Table. Please note that if you do not provide this information you cannot make an online reservation at Dinner. Please contact Crown Reservations on 03 9292 5777, if you wish to make a telephone reservation instead.  Open Table will disclose your personal information to Crown and to Dinner. Personal information provided by Open Table to Crown and to Dinner will be treated in accordance with the Crown Privacy Policy and the Dinner Privacy Policy respectively. Dinner will disclose your credit or debit card details to Commonwealth Bank of Australia (CBA) in order to process any charges. Your personal information may also be disclosed by Crown and/or Dinner to its associated entities. Please note that associated entities of Dinner may include one or more entities located outside of Australia (Overseas Recipients) which are not bound by Australian privacy laws. In providing your personal information to Dinner (including via Crown or the Open Table booking system) you expressly consent to such disclosure. Please refer to the Crown privacy policy at www.crownmelbourne.com.au/general/privacy-policy, the Dinner Privacy Policy at www.dinnerbyheston.com.au and the Open Table privacy policy at https://www.opentable.com.au/l... for full details, including how you may access, update, correct your personal information and/or complain about a privacy breach. Dinner by Heston Blumenthal Crown Towers, Level 3, 8 Whiteman Street, Southbank, 3006.

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The terms and conditions of use as set out in full below apply to all Dinner by Heston Blumenthal Gift Cards issued by Tipsy Cake Pty Ltd (ABN 54 601 620 580).

BY PURCHASING, REDEEMING OR ATTEMPTING TO REDEEM A DINNER BY HESTON BLUMENTHAL GIFT CARD YOU ACCEPT AND AGREE TO BE BOUND BY THESE TERMS AND CONDITIONS OF USE.

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Terms means these terms and conditions of use.

Gift Card means the Dinner by Heston Blumenthal Gift Cards issued by Tipsy Cake Pty Ltd (ABN 54 601 620 580)

Card Value means the total remaining value on the Gift Card at any time.

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You/your is a reference to the person in possession of the Gift Card at the relevant time or the person who authorises another person to do anything with Gift Card on their behalf for the purposes of these Terms

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No portion of the Card Value will be credited, redeemed, refunded or returned as cash or any other form of creditable value (as unused Card Value) either before or after the Expiry Date.

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