The Alchemist. Jane Nickels
Meet Jane…
… if you haven’t already.
Jane is one of those amazing people who can flavour-science it up to create botanical mixes that excite and challenge the palate. She’s worked in some of the best places around Perth and Fremantle, from Il Lido, back in the day, to Bread In Common, Harvest, Balthazar and so much more, including a stint in the Napa Valley, California, and foodie travels through Italy and Spain with her boozehound husband.
Her thing is exceptional produce, foraging, planting out her own and twisting and juicing and extracting oils with super-cool electronics to create drinks that taste just as good on their own as with a non-alcoholic or alcoholic spirits. Of course, she also knows her wines, beers and whatever else is behind a bar, plus foods and what to match with what. She’s clued up on small-batch producers and those looking into biodynamics and organics. So, we are pretty chuffed she’s The Alchemist in our trio of considered living.
Drinking has changed.
And the increasing number of non-drinkers expect more. That’s more sophisticated choices (just don’t call them mocktails... ). So when it comes to mixes, they need to be mind-blowing when served nude or with a favourite spirit – be it non-alcoholic or packed with a percentage.
– The Alchemist
Non-Alcoholic + Alcoholic.
Play Spice.
“This is a built drink, so you don’t need shakers,
just a long spoon to stir”
SERVES 1
Ice
45ml infused syrup with thyme, black peppercorns and juniper berries*
Half a pink grapefruit, juiced (no seeds, but I leave in the pulp)
15ml rose water
45ml Australian Gin, Vodka or Non-Alcoholic Spirit
Pinch of good salt
TO SERVE
Sparkling water
3 segments Cara Cara orange*
Australian red lime
Grevillea flower
Cara Cara rind
Fill your glass with ice, add in all the ingredients and stir with a long spoon. To serve, wipe the rim of a beautiful tall glass with zest (think Grandma’s gorgeous crystal), then top up the glass with sparkling water, pop in Cara Cara orange segments, squeeze over lime and garnish with a grevillea flower and twist of rind.
* Infused syrup I made the syrup infusion by placing 5-8 sprigs of thyme, 3-4 juniper berries and 5 black peppercorns in 500ml of liquid and heating it for 1hr in a sous vide at 55 degrees celsius. Then I take it out, allow to cool and sit in fridge for 3-4 days in an airtight container. If you don’t have a sous vide (if you take your drinks seriously, I highly recommend it), place all ingredients in a saucepan and heat on the stovetop (never boil) for a few hours, then refrigerate as above.
“Why stop at one? If you’re having a party (or doing the gardening... do we need a reason?) just quadruple the recipe and pour into a jug. Just wipe the rim of the jug with some zest and prep your glasses with the grevillea and rind. We believe in responsible drinking...”
I’m pouring.
CHENIN BLANC!
“It’s the signature grape for the Perth Hills, plus the Swan Valley and Bickley Valley are producing amazing expressions of chenin blanc that are all quite varied in their own way. It’s a very versatile grape and has been under-appreciated until just recently. Now it’s enjoying a revival of sorts. A couple of the chenin stalwarts to look out for are John Kosovich Wines and Bella Ridge Estate. These guys have been passionately making chenin blanc for over a decade and are at the top of their game. A couple of newer expressions, such as Josephine Perry’s Dormilona Clayface and Vino Volta Funky and Fearless, are my go-tos right now. This wine variety has a great ageing potential as well, so you don’t have to drink it straight away… but, hey, it’s just so hard to resist!”
Perfect match.
Flavour seeking: what Jane’s picking this season for companion dining with chenin blanc.
EATING PLUMS + ORANGES.
Plums are amazing at the moment. Locally grown in the Perth Hills, then moving south as the season progresses, the beautiful little satsuma plums are in season. Prior to this I was loving the Garnet Plums for taste and their luxurious colour. I’m also excited about oranges. My favourite, the Cara Cara, is coming into season (watch for it in quality grocers). It’s a bit like a blood orange and pink grapefruit, and has a sweet taste with a hint of cranberry, cherry and rose. I look forward it to coming into season every year.
KINGFISH CRUDO.
Here’s a plum way to eat seasonly... Take a fillet of sashimi-grade (or extremely fresh) kingfish (it’s sustainably farmed in WA and SA), then thinly slice and place on a place. Squeeze over pink grapefruit juice and lime juice. It’s swimming days are over, so drain off juice after squeezing. Then scatter over slivers of satsuma or garnet plum (or any plum) and a little chopped pickled ginger. Sprinkle with sea salt, drizzle with olive oil and, if you have some in the garden, garnish with chamomile leaves to serve. So fresh.
BURRATA.
I’m loving handmade burrata from La Delizia in the Victoria Park Shopping Centre (contact them for other stockists). Behind this true-to-tradition cheese is an Italian couple and some non-homogenized milk from south-west cows. They hand-make fresh burratta, mozzarella and ricotta daily. Our eyes are firmly on the burrata, however, as the light cheese is amazing in this warm-to-cool weather … it’s lovely, oozy centre is great for salads, pizza or just top it with some orange segments, basil and olive oil. Delizia!