… gin as a gin can !

In the truest sense of the word, a “work of fire” – GIN.

A culinary firework about the artisanal extraction of plant aromas through distillation, their effect and impressive combination with meat, fish and vegetable specialties authentically prepared on open wood fires.

Enjoy your glass with profound information about gin in perhaps its most perfect form, handcrafted in small family-run distilleries, using a wood-fired pot still process, inspired by plant extracts from the oldest flora on our planet, the Cape Floral Kingdom , a pristine coastal strip stretching from Namaqualand in South Africa to Port Elizabeth, one of six remaining hot spots of the highest biodiversity in the world.

Sample the finest that the gin world has to offer and discover the herbal, leaf and flower aromas of the Fynbos , the genetically diverse ancient vegetation of South Africa: Rooibos, curry bush, honey bush, mountain and coastal protea, geranium, Cape heath, sour fig, crab bush and aloe - all these authentic South African botanicals find their rebirth in the unique gins of Lorna & Michael Scott's Inverroche distillery in the bay of Stillbaai in the Western Cape. But also specialties such as the twelve-month chili-extracted gin “Ginifer” from the small, fine Angel Heart Gin distillery in the heart of Johannesburg, the hint of blue pea blossom extract in the Six Dogs “blue” from the Karoo, blood orange essences in the “Bloedlemon” from Cape Town or the influence of Malaysian botany such as cardamom, star anise, galangal, lemongrass and cloves in Pienaar & Son’s “Orient” find their counterpart prepared over a wood fire this evening in Black Angus “Picanha” & lobster tails, pea and chili lamb, Mozambique ginger and garlic prawns, Cape Malay curry, boerewors, gin salmon, orange halibut from the BBQ board.

A high-proof, culinary firework for adults…