To gain practical experience, and learn from experts who develop and pair different flavour combinations, our Year 7/8 Plant Science elective students visited Josh Walker from the Timboon Railway Shed Distillery and Caroline Simmons, proprietor of Timboon Fine Ice Cream. Students learnt that Josh starts creating the drinks’ flavours based on local barley, strawberry or lemon while Caroline’s flavours begin with local cream and milk. Josh described the aging process where whiskey is stored in charred wine barrels that lend their caramelized flavour to the final product and the way the dining menu is designed so that meals, such as their current mussel dish, is paired with a product, Christies Cut, a single malt whiskey. Josh and Caroline described how various flavour combinations are trialed and tested to create a balance or to confuse or challenge the taste buds such as the sweetness of caramel combined with salt with both nominating strange flavour combinations that worked and some that didn’t. Josh described the inclusion of native flavours including Tasmanian pepper berry and lemon myrtle in the gin and students noted the ‘lemonade icy pole’ scent of the lemon myrtle. As a collaboration with Worn Gundidj, Timboon Fine Ice cream have developed two native flavour ice creams, wattleseed and strawberry gum, that students were fortunate enough to taste test and discuss. Works by local indigenous artist, Emma Stenhouse, provided a perfect backdrop to record our students’ exploration of native flavours. What a wonderful supportive community we live in, thanks Josh and Caroline! Comments are closed.
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April 2024
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