Never Never Distilling Co. has launched an exciting range of events as part of the Adelaide Food Fringe, with the team bringing their ‘more flavour’ mantra to the festival’s line-up.
As part of the festival, Never Never are running events from their distillery door in McLaren Vale all the way to the CBD. They’re covering everything from cheese and gin pairing masterclasses, private tours and tastings as well as throwing various dining experiences in partner venues across the CBD.
“The Adelaide Food Fringe is a really exciting flavour festival,” says Never Never Distilling Co-Founder and Brand Director Sean Baxter.
“We wanted to create an offering of incredible events working with some of our mates in the industry who, just like us, are super passionate flavour merchants.”
“We are running a cheese and gin masterclass after hours at the Never Never Distillery,” says Baxter.
“We love what Lauretta at Cheese-a-holics brings each time. It’s always an amazing mix of local and international artisanal cheese varieties,” he says.
Guests will receive a generous selection of cheeses which will be paired to a
range of delicious cocktails that will be served alongside each portion. The team will then talk through each of the pairings giving tips and techniques on how to achieve incredible combinations at home.
The venue will also play host to a Never Never private tour and tasting hosted by Baxter. It will be the first time guests are able to tour the production floor, sample individual flavours used to make each gin, and be guided through a tasting experience in the Never Never brand home.
“The event will happen on a Friday evening and will give guests an amazing
opportunity to see how we make our gin range,” says Baxter.
“We will also share a few very special ingredients that we have used on some of the stuff we are currently working on. It’s an amazing chance to look behind the curtain.”
“We’ve also just installed our new 1000L pot still, direct from Germany,” says Baxter. “She’s an absolute copper goddess and we can’t wait to show her off.”
On top of the distillery door experiences, Never Never will also be supporting some events happening closer to the city including a Snack, Spritz & Bottomless Pizza night at Anchovy Bandit, The Big Greek Dinner at Yasiou George, a Martini and Oyster evening at Hains & Co as well as a special Mother’s Day High Tea complete with desserts and gin cocktails.
“The Adelaide Food Fringe is an incredible opportunity to showcase just how amazing South Australia’s culinary scene can be,” says Baxter.
“I think we’re eating and drinking something different every day of the week throughout the entire experience,” he says.
“At Yiasou George we’ve paired traditional Greek fare with some incredible
cocktail combinations,” says Baxter. “It’s the only place in the country where you can sample our Ouzo-styled spirit, made just for Yiasou George,” says Baxter.
“At Anchovy Bandit we’ve flipped it to Italian, embracing fantastic spritz cocktails and bottomless pizza,” says Baxter. “We’ve brought a little piece of our cocktail experience from the hill and a whole lot of our love for pizza sauce,” he says.
“If you’ve got a hankering for the best martinis in Adelaide, there’s no better spot than Hains & Co,” says Baxter. “We’re bringing back our famous oyster and martini bar, with martinis served ice cold straight from a solid block of clear ice,” he says.
“The oysters will be served alongside for an incredible drinking and dining
experience, we’re even using a little gin in the shell for a gin tasting with a
difference,” Baxter says. “Our Med Gin is purpose built for the martini experience, made with local Kalamata Olives from Lloyd Brothers, perfect for the dirtiest of martinis.”
On Mother’s Day, Hains & Co will also be throwing open their doors for an
afternoon of cocktails and dessert canapes, with the Ultimate Mother’s Day Gin High Tea featuring Never Never gins.
Muratti Cakes & Gateaux will be bringing a range of their exquisite desserts and cakes, all paired effortlessly with fluffy gin sours and sparkling pink gin and tonics.
“High Tea can sometimes be just soggy cucumber sandwiches matched with
boring fizz,” says Baxter. “Give me strawberry gin and tonics or Fancy Fruit Cups any day of the week.”