The talented comp-winning bartender, Tom Opie, moved this year from The Waratah in Sydney to the Canberra group behind the award-winning and hatted restaurant, Pilot.
“Raspberry and Miso is first of all extremely fun, it’s one for the drinkers and non and definitely my proudest creation,” says Tom. “Starches and a little bit of fermentation yield an aromatic, creamy iced vovo highball that licks with bitterness. It’s a riff on an Americano, and I really hope everyone loves it as much as we do. An exploration of what non could be I guess.”
Raspberry & Miso recipe
Add 0.7% citric acid, 0.7% lactic acid and 8% sugar by weight.
Red Rice Cream
4000ml Red Rice Water
2000ml Redistilled Fig Leaf & Strawberry Campari
Red rice water & solids:
350g red rice
1400ml water
2 tablespoons bunya miso
Red Rice Cream
10% Red Rice Water
100% Red Rice Solids
125g of raspberries
60ml raspberry vinegar
40g candied native raspberry
200g tomato juice
Red Rice Milk
Method
- Combine 350g red rice, 2 tablespoons miso, and 1400ml water.
- The rice isn’t blended, but dissolve the miso in the water first.
- Macerate for 24 hours.
- Strain.
- Reserve the strained solids and rice water.
- Measure the rice water volume. Remove 10%.
- Blend this 10% of the strained rice water and the strained solids with 125g of raspberries and 200g tomato juice to make a “”rice cream.””
- Reserve the other 90% strained rice water.
- You should have a red-colored cream, and a light brown rice water. Leave these until the campari concentrate is complete. These will all be combined, clarified, and then acidulated.
Strawberry Cordial|
Ingredients
1000g Water
400g Sugar
12g Citric acid
6g Malic acid
200g Strawberries
Method
- Blitz water, strawberries and 0.02% Pectinex @ 37°C in the Thermomix.
- Strain through filter until clear.
- Collect yield.
- Add sugar and acids. Dissolve.
Fig Leaf / Strawberry Campari
Ingredients
100g Fig Leaf
1500ml Campari
1500ml Strawberry Cordial
0.25% Salt
Method
- Sous vide fig leaf with Campari at 55°C for 2 hours.
- Strain and let cool completely.
- Combine 750ml strawberry cordial with 750ml fig leaf Campari.
- Redistill at 55°C — aim to get to 60 mbar as quick as possible.
- Collect yield in big flask when it has reduced by about half and is quite thick and syrupy.
- Add 0.25% salt.
TO BATCH:
Once the Campari & strawberry has been distilled, add the “”rice cream”” to a jug, add the rest of the strained rice water and then the strawberry 0% Campari. Strain until clarified through an oil filter and chinois. Should be bright red
