COOKING WITH GIN
The ultimate dinner party menu
Gin is an incredibly versatile spirit that can be used in many ways beyond just drinking it.
To showcase the diversity of this beloved beverage, we have collaborated with our friends at Abruzzo Lab to create the ultimate dinner party menu. Each recipe incorporates gin, providing a unique twist that will undoubtedly impress your guests.
Get ready to have some fun putting this menu together and discovering new ways to enjoy gin!
Gin spritzed oysters
Prep Time: 5 minutes | Cook Time: 1 minutes
To make a gin spritz, all you need is a small spray bottle, which you can easily find at Kmart, your local supermarket, or chemist for a couple of dollars. We recommend using a bottle that’s around 30-50ml in size.
Before spritzing, make sure to prepare and clean your oysters properly. Then, simply spritz your gin of choice about 5 times over the oysters and enjoy!
Beetroot risotto with negroni salmon
Are you ready to experience a flavour explosion that will tantalise your taste buds and leave you wanting more? Then prepare to indulge in the perfect pairing of a beetroot risotto and Negroni salmon. A perfectly balanced dish that will have you feeling like a gourmet chef in no time.
Prep Time: 20 minutes | Cook Time: 20 minutes | 4 serves (for both risotto and salmon)
Tbsp unsalted butter
½ cup Yellow onion, diced finely
1 ½ cups Arborio or carnaroli rice
1/4 cup Dry white wine
2 Medium red beets
5/6 cups Stock (vegetable)
3 tbs Heavy cream
100g Stracciatella cheese
Salt and pepper to taste
Dill for garnish
1. Boil and Peel the beets and blend using a food processor with a little oil.
2. Heat up the butter in a medium saucepan over medium heat, then add the onion and a pinch of salt.
3. Cook, stirring, until the onions are soft and translucent.
4. Add the beets and cook until tender, about 5 minutes.
5. Add the rice and stir, coating the grains fully until they’re shiny and warm.
6. Add the wine and stir, until it’s fully absorbed.
7. Add the stock 1/2 cup at a time, bringing it to a soft simmer (you might need to adjust the heat every so often), stirring.
8. Once the liquid is absorbed, add another ½ cup of stock.
Taste every so often to see if you need more salt, and continue adding the stock, half a cup at a time, always stirring with a wooden spoon, making sure the rice doesn’t stick to the bottom of the pan.
9. Just before all the final liquid evaporates, stir in the stracciatella, parmesan and butter. Cook until all the liquid is absorbed and the risotto firm but creamy. If you need to, add more stock, 1/4 of a cup at a time.
10. Serve the risotto in four plates and top with thinly sliced negroni salmon. Garnish with fresh dill
Salmon needs to be prepped 48 hours in advance
850g Rock salt
1 tsp Whole pink peppercorns
2 Oranges, zest
80ml HM Orange Squeeze Gin
50ml Sweet vermouth
1.1kg Salmon side, skin on and pin-boned
½ tsp Fennel seeds
1. Put the salt, sugar, peppercorns, orange zest, Campari, gin and vermouth in a large bowl and stir to combine.
2. Lay out three pieces of clingfilm overlapping each other, wider and longer than the salmon. Spread half the salt mixture along the middle of the clingfilm. Put the fish on top, skin-side down, and cover with the remaining salt, ensuring no salmon is visible. Wrap with the overhanging clingfilm, transfer to a baking tray and put a heavier tray or board on top. Chill in the fridge for 48 hrs, turning the fish over after 24 hrs so the timing is evenly spaced.
3. Toast the fennel seeds in a small frying pan over a medium heat for 2-3 mins or until fragrant. Finely grind using a pestle and mortar, then combine with the soured cream and chill in a bowl.
4. Remove the salmon from the fridge, unwrap and rinse briefly to completely remove the salt mixture. Pat dry and put on a serving board. Arrange the orange slices down the middle to garnish. When ready to serve, thinly slice the salmon away from the skin and serve with soured cream, parsley and blinis.
Gin and tonic tart
This gin and tonic tart is a sweet and savoury delight fusing Italian and British flavours. The perfect dessert for a dinner party as it’s both elegant and delicious. This delectable pastry is filled with a creamy gin and tonic-infused filling, nestled in a buttery crust, and topped with a zesty burst of citrus. It’s the perfect treat for those who love to indulge in the finer things in life, and we’re excited to share it with you.
70g Unsalted butter
160g Milk biscuits
1. Preheat Oven to 180
2. Line a 20cm round tart tin with baking paper
3. Melt butter
4. Crush biscuits in food processor until fine breadcrumb consistency
5. Add butter and mix well , transfer to tart tin base press firmly and evenly, bake for 8 min and set aside to cool
5 Egg yolks
390ml Condensed milk
4 Limes (zest and juice only)
1. Oven to 150 degrees
2. Whisk yolks until fluffy , add condensed milk, zest and juice mix well
3. Pour over tart base and bake for 12-15 min, until set. Set aside to cool for 1 hour
3.5 Titanium gelatine leaves
Iced water to soak
40ml HM The Twist Gin
100ml Tonic water
40g Castor sugar
3 Limes zest and juice only
1. Soak gelatine in iced water until softened
2. Heat gin, tonic ,sugar and lime juice stirring until sugar dissolves and boils slightly around the edges
3. Remove from heat and whisk in SQUEEZED gelatine leaves
4. Add zest and allow to cool
5. Slowly pour over lime filling and refrigerate for 2-3 hours
6. Slice and decorate with dehydrated limes or zest and whipped cream
Learn more about Abruzzo Lab
Head Chef Michelle Di Pietro was born in Melbourne and in 2012 she decided to explore her roots in Abruzzo, Italy, and honed her skills as a professional chef.
In 2017, Michelle returned home to Melbourne and opened Abruzzo Lab street food, followed by Abruzzo Lab – Arrosticini Bar in 2018. Michelle’s Eatery, located at Shop 14/24-30 Taryn Drive in Epping VIC 3076, is dedicated to providing customers with high-quality Italian cuisine in a casual and inviting atmosphere.