This medium-bodied wine from an Indigenous-owned McLaren Vale wine producer, set up to support local Aboriginal communities, has deep notes of blueberry and blackberry and pairs perfectly with a lean kangaroo fillet cooked rare. The eye-catching artwork on the label is by Bundjalung/Yugambeh artist Christine Slabb, who receives a portion of the sales from every case sold.
Distilled in the Adelaide Hills, the smooth, round flavour of boobiala (native juniper berries) in this craft gin is infused with a zingy kick of green ants, as well as other lemony and peppery native botanicals.
Majority-owned by Indigenous chef Clayton Donovan, this cider is made in the state of Victoria but spiked with quandongs (native peaches), wild finger limes and other native ingredients from Lennox Head and Byron Bay in northern New South Wales. There is both an apple blend as well as a bold pear one.
This article was originally published in the May 2018 issue of SilverKris magazine.