Two gastronomic craftsmen are teaming up, combining their complementary skills – in sausage making and gin making – to host two special dinners this winter, unleashing their expertise and creativity in combining herbs and spices into an unforgettable experience by Ian Martin of Martins Ridge Farm and Gavin Gillin of Hold Fast Distillery.
Each of these producers will be hosting a dinner at their premises, on Wednesday 4 June at Troopers Rest in Braidwood and Friday 13 June at Martins Ridge, and the menu pairs pork prepared in four courses with a gin beverage designed to enhance the unique blend of botanicals. Let’s meet these two passionate producers ahead of these exclusive events.
Gavin, owner and head distiller for Hold Fast Distillery, comes from a strong Navy background serving over 20 years including time as a Navigator while his dad served over 50 years. “Hold Fast” by name and by nature means to stay on course, stay true and steady. This is relevant to the craftsmanship and attention to detail Gavin held during his Navy career and has continued into his distillery. His gin has won multiple awards across a number of different competitions and from his different styles of gin. The most notable is a gold from the Australian 2024 gin awards for the Dog’s Watch Gin and a best in NSW award for the delicious Sloe Gin.
The opportunity for Ian and his wife Tina from Martins Ridge Farm – previously profiled in this magazine – to visit the Braidwood Distillery was the catalyst needed to create a gin that matches perfectly with a sausage that Ian has been making for a long time. From this, a combined dinner at Trooper’s Rest in Braidwood (the restaurant of Hold Fast Distillery) and another dinner at Martins Ridge Farm Conjola are planned for dates in June.
Both crafts, sausage making and gin making utilise beautiful herbs and spices and are limited only by creativity and combination of flavours. Of course, in the making of both of these products there are some things that work better than others but at their base the use of juniper (a sweet type of pepper and the essential ingredient in gin) can elevate pork and play a major role in gin. The relationship between pork and juniper is akin to that of lamb and rosemary, pairings that elevate and enhance one another. Juniper is a lesser known ingredient to cook with but I would encourage you to take the opportunity to use some, keep it as simple as crushing it up and mixing it with some salt and sprinkling on a piece of pork or use it to create perfect pork crackling. You will soon see why it is such a beautiful ingredient to work with.
The speciality pork sausage that Ian makes is a fennel and orange combination and served as the inspiration for a gin. Ian and Tina took up the offer to complete a gin school in Braidwood with Gavin with the end goal to create something that could pull together the best of both worlds and serve as the show piece of a collaborative dinner.
From this, a toasted fennel and orange gin with subtle notes of juniper was created. An earthy and aniseed type of flavour hits the front of the palette with the citrus note lingering to give it a bright and rounded finish. Drunk as a simple gin and tonic, this will be a perfect partner to the main course of these dining events.
Guests will be treated to a four-course dinner showcasing the beautiful pasture raised pork from Martins Ridge paired with cocktails using the award-winning gin from the Hold Fast Range, including the fennel and citrus gin made in collaboration.
The menu designed by Ian is thoughtful and showcases his “snout to tail” philosophy creating dishes that will make you see how lesser known cuts of pork can be used to create delicious plates. The contrasting canapés on arrival shows the philosophy right out of the gates with salt & pepper pig’s ears with Sichuan pepper and the more traditional pork fillet mignon with prosciutto & apple compote.
The entrée is testament to the talent Ian has both as a chef and a butcher, creating a porchetta di testa with pigs’ head aspic, rocket, and White Feather’s Alby’s pickled cucumber. Don’t be turned off by the idea of this dish but look at it as an opportunity to try something that will surprise you with its rich flavours, carefully cured and balanced to deliver something truly memorable. The Negroni Twist that will pair with this is sure to be a cocktail enjoyed and savoured to balance the course perfectly.
The main course is where the collaboration brings itself to the forefront of the entire dinner, flavour matched gin with pork sausage, creamy mash, pork broth reduction and onion jam. Enjoyed with a not so simple gin and tonic, this is a course where you are certainly encouraged to sip and savour both food and beverage together to further appreciate the craft of both talented craftsmen.
To finish, you will be left with the freshness of a citrus gin spirtz and a pork lard pastry filled with passionfruit – further showing that you can use all of the pig to create beautiful meals.
There are limited seats for both dinners. A mid-week escape to the picturesque Braidwood is only a 90-minute drive from Huskisson or a little over an hour from Canberra. You will be greeted by the warmth of hospitality and the roaring fireplaces at Trooper’s Rest, 30 tickets available $99pp. You are only a short drive back to Canberra or you can find a B&B for the night then visit the beautiful boutiques on Wallace Street the main road of Braidwood. For the truly dedicated gin enthusiast, you can book a gin school and make your very own bottle of gin after being inspired by the offerings of this collaboration dinner.
Martin’s Ridge Farm at Conjola (around 30 minutes drive from Husky) is a stunning venue, be sure to arrive early before the sun sets to see the sweeping fields set against the small mountains inland in the Shoalhaven that the pigs roam freely in and enjoy a Hold Fast gin before enjoying the offering prepared by Ian and Tina. There are only 18 tickets available for an evening of intimate hospitality, $120pp.
Both Ian and Gavin strongly believe in the power of collaboration and this is evident by the menu featuring products from White Feather Designs, Bees ‘R’ Us Braidwood and Sussex Sourdough. Products from all of these producers can be found at markets across the Shoalhaven. White Feather combines to sell Hold Fast Distillery Gin, while Bees ‘R’ Us visit markets including Berry and Nowra Farmers Market weekly on Thursdays. Dan from Sussex Sourdough has a pop-up each Saturday on the church grounds in Sussex Inlet.
