Hyde & Seek

By teknikolored


A feeling of nostalgia; a taste of the past. The giant oversized gardens of Hyde Park that draw the 6 year old girl deep within. A feeling of the familiar, climbing the knotted giant branches that led to the clouds, and the bite into the small fleshy-spotted grapes full of unusual seeds and strange flavours. A combination of australias finest native ingredients and spirits, complimented with the natural essence of the botanist gin. A powerful, aromatic concoction combined with the taste of stewed winter-esque fruits. The main course to the foraged series.

Into a stirring glass, pour

  • 50ml the botanist gin
  • 10 ml of maidenii sweet vermouth In a separate glass
  • 30ml of vanilla sugar syrup
  • 6-7 moreton bay figs
  • Using a muddler, crush the fruit until mixed with the syrup.
  • 30ml of the fig+vanilla sugar syrup to the stirring glass.
  • 3 dashes of regan’s orange bitters
  • Add ice, and stir down until balanced. Double strain into a chilled coupette, and garnish with a dehydrated eucalyptus leaf.


Vanilla sugar syrup: 1:1 sugar and hot water mix with 2 vanilla pods sliced in half and left to infuse. Remove the vanilla pods after a day of infusion.

Dehydrated eucalyptus leaf: Roast in a 160 degree oven for about 15 min, until it is fragrant and crisp. If they have been rested for awhile, pass a lighter flame over the leaf before garnishing to enhance the aroma.

Moreton bay fig – common to the eastern coast of Australia, yet found randomly through central areas of perth.. the trees can reach up to 60m in height, and are easily distinguished by their smooth trunks and wild and beautiful buttressed roots. They fruit year round, but are more abundant from feb-march, and are commonly favoured by the birds and fig wasps. The figs are somewhat smaller than traditional fig and less sweet-only reaching a diameter of 2cm, and turn purple and slightly spotty when ripe.

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