Four Pillars Gin held a ‘Gin Pig’ dinner at Three Blue Ducks in Rosebery, NSW.
The dinner celebrated the launch of a new kind of pork: Rare Breed Pure Black Berkshire pigs, bred in the Yarra Valley and fed with spent botanicals from all the Four Pillars Gin distillations.
The Three Blue Ducks chefs opted for full nose-to-tail preparation for the first litter of nine month old porkers.
130 gin fans attended the dinner, held on a warm September night, to enjoy a four-course menu paired with gin cocktails and some local wines from the Yarra Valley.
The gin pig cooked four ways was the star of the menu, which also featured Four Pillars Gin Cheese, Four Pillars Orange Marmalade and salmon roe from Yarra Valley Caviar.
The menu was paired with Yarra Valley Pinot and Chardonnay from Payten and Jones, and lots (and lots) of gin.
Four Pillars will be hosting more Gin Pig Dinners throughout 2017. For more information, check the website.
All images courtesy of Darren Wigley at Mr Wigley.
