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Chef Michael Ryan's spirits venture, Beechworth Bitters
Manage episode 415342453 series 3418964
A tartalmat a Wine, Beer & Whisky Network Australia and Whisky Network Australia biztosítja. Az összes podcast-tartalmat, beleértve az epizódokat, grafikákat és podcast-leírásokat, közvetlenül a Wine, Beer & Whisky Network Australia and Whisky Network Australia vagy a podcast platform partnere tölti fel és biztosítja. Ha úgy gondolja, hogy valaki az Ön engedélye nélkül használja fel a szerzői joggal védett művét, kövesse az itt leírt folyamatot https://hu.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.
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