Phew-Ture
Learn all about native Aussie ingredients — then sip cocktails and tuck in to a grazing board packed with them.
Overview
You've probably sat at the bar at Bitter Phew and learned a lot about beer while making your way through lagers, ales and stouts, and chatting to the friendly staff. But this winter, you can sip schooeys and learn about native Aussie ingredients thanks to this series of workshops.
Gabriel Gutnik (Ziggy's Wildfoods), a local champion of ingredients that are foraged or sourced from Indigenous-owned and -operated companies, will chat about Australia's plethora of local flora and their potential. He'll also serve up a native ingredient-heavy cocktail and grazing board pairing. The Oxford Street bar will also host lunches and dinners by Caitlin Koether of Wild Provisions, who's known for highlighting old-world preservation techniques, like fermenting, salting and sugaring.
