Eddie Russell, the Master Distiller of Wild Turkey, comes to Sydney to host a trade masterclass and a media dinner at Stanton & Co in Rosebery for the launch of Wild Turkey Longbranch.
The evening consisted of a meal where every course served was paired with a specially curated Longbranch cocktail.
Wild Turkey Longbranch (40% ABV) is an eight year old Wild Turkey, consisting of 75 percent corn, 13 percent rye and 10 percent malted barley. The bourbon undergoes two charcoal filtration methods, the first using charcoal from American white oak, and the other uses charcoal from Texas Mesquite wood (commonly used for smoking meats) which gives the bourbon its signature notes of subtle wood smoke. It is gold in colour and has caramel, pear, and citrus notes with hints of pepper, toasted oak, hazelnuts and a signature subtle smoke finish. It stands up well in classic cocktails and is good to sip neat or on ice.
Wild Turkey Longbranch was made in collaboration between Academy Award winning actor Matthew McConaughey, who has served as the brand’s creative director since 2016, and Wild Turkey Master Distiller Eddie Russell. It is the first time that a Wild Turkey bourbon bears the signature of someone other than Master Distillers Jimmy and Eddie Russell. By the way, Jimmy is Eddie’s dad, and between the two of them there is over 100 years worth of shared knowledge and experience in making bourbon.
The name, Longbranch, was chosen by McConaughey as a sign of appreciation to Wild Turkey extending a long branch out to him and treating him as family.
At the event, Eddie Russell talked about how McConaughey wanted to create a Kentucky whiskey that was inspired by his Texan roots. The two were sharing notes and tasting samples until McConaughey called him at 4am one morning excited about a sample he had just tasted. That sample is Wild Turkey Longbranch and is the Oscar winner’s own special release.
The Longbranch cocktails tasted at the event consisted of: Longbranch Plumwood Old Fashioned which was served with soy truffle oysters & chorizo corn dog; Longbranch neat which was paired with chicken liver parfait, jamon, guindillas; Longbranch Citrus Highball which came with tuna tartare barley miso; Longbranch Manhattan which was served with rubbed smoked St Louis spare ribs; and Wild Turkey Master’s Keep 1894 neat which was matched with white chocolate textures.
For more information about Wild Turkey Longbranch, go to: https://wildturkeybourbon.com/product/wild-turkey-longbranch/
Planar Restaurant is the latest venue launched by the Platinum Restaurant Group at Darling Harbour. As part of the International Convention Centre, it has spectacular city and water views. It is a large space with a long bar, complemented with indoor and outdoor seating.
Like some of the other restaurants in the Platinum Restaurant Group, the menu is modern Australian and caters for diverse tastes. It is open for breakfast lunch and dinner..
With the opening of the bar, Planar Restaurant is now offering $95 cocktail masterclasses that require a minimum of ten attendees and pizza making classes for a group of ten people at $75 a head.
While we did not get to taste their pizzas nor cocktails at the launch, we did try canape versions of other items on the menu. Their pita bread (with dips) that were made in the pizza oven and their fresh seafood, particularly the prawns lollipops (prawns covered in sriracha butter sauce, lime and bronze fennel) were a standout. I can only surmise from those dishes that the lobster pizza on the menu will be a hit.
I also could not help but notice their happy hour on their website with $5 house wine, $5 Coronas, $5 spirits and $9 cocktails every weekday from 3pm to 6pm. That sounds like a bargain to me!
What: Planar Restaurant
Where: Shop C08, International Convention Centre, 1A Harbour Street, Sydney, Phone: (02) 9212 6789
When: Opening Hours: Monday to Friday 7am to midnight.
For more information about Planar Restaurant, go to: https://www.planarrestaurant.com.au/