Eating Mouldy Apples for a Year??

We chat with Sam Thornhill, head bartender at Byrdi - one of the top cocktail bars in the world, about his journey in the hospitality industry and the creative process behind the bar's menu.
We discuss the importance of a local focus and working with producers who align with their values. We also touch on the challenges of incorporating native Australian ingredients and the need for respectful sourcing.
Overall, the conversation highlights the unique approach of Byrdi in creating a menu that is both creative and rooted in the local community.
We highlight the use of fermentation in Byrdi's menu and the careful selection and testing of ferments to ensure quality. We also talk about all things mould and creating honey from tomatoes.

[@missMhack98]

We love safe, trialled & tested fermentation 👏👏👏

[@missMhack98]

Amazing chat as always! I think we need more chats within the hospo community about the ethics, usage & costs of native produce. Would love to have more work shops and knowledge sharing around that so there is a better understanding of how to navigate these conversations. Not at all saying that weight should be put on byrdi, or put on applewood, but as an industry all together.