What’s on in Mildura?

what's on in mildura,

What's on in Mildura?

what's on in mildura,
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Best Places to Eat in Mildura

3 crumbed balls with salad on the side

Did you know your favourite distillery is now serving food?

And not just any food.

Glorious, funky & fabulous food!

Fossey’s is now one of the best places to eat in Mildura and of course, we would argue the number 1 on the best places to eat in Mildura list. 

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Whisky Wine & Fire

Whisky, Wine & Fire
Fossey’s Distillery is proud to present Whisky, Wine & Fire.
Enjoy a discovery of premium world whiskies and a 6 course degustation dinner as Fossey’s Distillery celebrates World Whisky Day.
Cleansing ales and wine also included.
THE FINER DETAILS

Where: Fossey’s Distillery Laneway
When: Saturday May 15th 2021
Time: 6pm

Easter Monday at Fossey’s

hot cross bun gin bottle with bunny, easter eggs and foilage
Open every single day over the Easter weekend, bring friends, family and your fabulous selves and enjoy all of your Fossey’s
favourites from Thursday til Monday over Easter.
There’ll be live music EVERY DAY
Easter cocktails EVERY DAY
Delicious food EVERY DAY
Open from 12pm EVERY DAY

And live gin distillation, you guessed it, EVERY DAY!!!
Easter Monday live music will be Penn & Natalija!

To book your table call 03 5022 8290

Easter Sunday at Fossey’s

Open every single day over the Easter weekend, bring friends, family and your fabulous selves and enjoy all of your Fossey’s
favourites from Thursday til Monday over Easter.
There’ll be live music EVERY DAY
Easter cocktails EVERY DAY
Delicious food EVERY DAY
Open from 12pm EVERY DAY

And live gin distillation, you guessed it, EVERY DAY!!!
Easter Sunday live music will be Iwan & Andrea!

To book your table call 03 5022 8290

The Fascinating Evolution of Fossey’s Distillery

bearded man singing on stage with arms out

The fascinating Evolution of Fossey's Distillery

bearded man singing on stage with arms out
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Tuesday 19th of January is a big day for Fossey’s!

It is our 4th birthday! And what a 4 years it has been. For those who do not know the story on how Fossey’s was born, here is a small snippet of how it has evolved into a household name in the Sunraysia area and become one of TripAdviser’s highest ranked tourist attraction’s in Mildura! Not to mention, the well-known & recognised Australian distillery trailblazers.

Let’s go back to 2016.

Never being afraid of a challenge is something Steve Timmis, Head Distiller at Fossey’s Distillery is well known for.

And the evolution of Fossey’s has certainly been a challenge.

Steve and his wife, Nadine who is better known as Eddie by her friends & family, bought The Settlers Club around 6 years ago. Known for biting off more than they can chew & then chewing like crazy, this was no different. They were also building their house and renovating another pub at the same time. Or as Steve colourfully described it “that was some sh*t show”.

Originally, Steve had the lightweight idea to make a distillery for whisky. It was going to be more of a lifestyle business with distilling only being done 1 day per week. But the gin gods had other ideas and whilst researching the different spirits he could potentially make, he realised gin was something that could be done whilst he was waiting for the whisky to mature.

Once he made the decision to open a gin distillery, people started looking at him like he had gone a little mad or perhaps drunk too much of his own spirits. There were many who could not see the potential in gin distilling 5 years ago and they made no secret of their doubts. They asked him “what are you doing? And loudly declared “no one drinks gin in this town!”

And perhaps they were right 5 years ago.

But if they did not then, they certainly do now.

Like he normally does, Steve didn’t listen to anyone and got started on the onerous process to make the distillery come to fruition, applying for all the government licences. He had many hurdles to jump because local council, state and federal governments have processes for distilleries to be approved. And of course, he could not start building the still until all the approvals and licences were in place. But once all those boxes were ticked, helped by his son, Adam, Steve got to building the “Stanley the Still”! Once that had been completed, Steve spent 3 months in the still by himself doing the research and development, to get the process right to produce the high-quality gin we know as Fossey’s today!

1 year after giving birth to the idea of creating Mildura’s very first distillery, Fossey’s Ginporium opened with the 4 core products: Naval, Original, Desert Lime & Pepperberry. Pepperberry has since been swapped out for the hugely popular and locally sourced Shiraz.

In the beginning, the Ginporium was open 1 day per week and as it took hold and demand increased, Steve quickly realised he needed to open more. Around this time, another realisation hit. He could not continue to be a one-man band. He had to find some help with the bottling, distilling, labelling, serving etc.

Fossey’s is truly a family owned and run business with all the clan stepping up to offer their talents.

Eddie created the delicious Gin Jam and makes the Christmas pudding which is used to steep the gin in for Fossey’s hugely popular seasonal Christmas Pudding Gin. She is also wonderful with the décor and anything needing to be aesthetically pleasing such for markets and any events. Eddie can be found serving customers in the distillery or just helping whenever needed.  Steve’s motto is “there are no free rides here” so everyone must roll up their sleeves and pitch in when needed. The whole family believe and live by the same thing.

Steve & Eddie’s daughter, Cherie, was starting to transition from being full time mum to working more on the family business. She took on branding & promotion on social media. Her sister-in-law, Kylie Norton, incredibly talented, graphic designer, took on the job of branding and creating all the amazing images we now associate with Fossey’s. Eventually she took on the role of managing the bar, staff, rosters, payroll and according to Steve generally “muscling” him out.

Today, there are 3 female distillers – Tash, Bonnie & April – employed by Fossey’s. Female distillers are something of a rarity in the distilling industry & Fossey’s are proud to be somewhat trailblazers in this regard.

April is Fossey’s newest distiller and Steve’s niece who he lovingly refers to as “Da-Niece” and she lovingly refers to him as “Drunk-le”. As you can imagine, no offence is intended nor taken.

4 years on, Fossey’s has evolved from being a “lifestyle business” to a tourist attraction that locals are proud of. So much for “no one drinks gin in this town!” Fossey’s online presence and sales have grown to such a point as we require a distribution centre to handle all the online orders.

We are also staunch believers in supporting local wherever possible. Over the last 12 months, Fossey’s has sourced everything from the Sunrayisa area except Juniper berries. They are one of the only things that cannot be sourced here because of the climate. Fossey’s import the berries from Ludlow in the UK.

It is a source of pride to our head distiller, Steve, and all the Fossey’s family that out of a glass of gin, 99% of its ingredients are sourced from Sunraysia.

Here’s to another wildly successful 4 years! We look forward to taking the Fossey’s brand into different distillery realms and already have many exciting things planned for the not-too-distant future.

Happy 4th birthday, Fossey’s!

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Fossey’s – The Original Ginporium

fossey's ginporium

Fossey's -The Original Ginporium

fossey's ginporium
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Oh how I miss it. Fossey’s – The Original Ginporium.

What a great place to hang out on a Friday night or any night for that matter, with friends at any time of the year. It’s a blessing to have such a treasure in my local town of Mildura. 

What makes Fossey’s Ginporium so amazing? 

Well to answer that I quote Darryl Kerrigan from the legendary Australian movie “The Castle” where he says “it’s just the vibe of the place” but it really is much more too.

If you don’t know the origins of the Ginporium, please allow me to enlighten you. It’s a ginteresting tale and one I think you will definitely enjoy. 

Fossey’s is family owned and operated. Fossey’s is the epitome of a boutique Distillery. 

Embracing family history, sensational local produce and exceptional story telling though the art of Gin & Whisky Swilling and Distilling, Fossey’s has truly embraced the Australian Gin, Vodka and Whisky culture. 

Fossey’s Ginporium is in one of Mildura’s most iconic and historical buildings, The Setts. It is home to Mildura’s first and only Gin Garden and Gin & Whisky Bar.

The unique back story to creating Fossey’s Ginporium:

Well the Fossey name was married into the family in the early 1900’s and as was tradition then, it was given as the middle name to the first-born son John Fossey, known to everyone as “Foss”.

A name that stood out, those who have it as their own have been of creative mind. Of pioneering spirit. Those with the name are usually proudly misunderstood!

The Fossey’s have lived by principles and ideologies that have been passed down through generations and become known as “Fosseylosophies” which we have based our Fossey’s Ginporium business principles on.

Foss’s Grandmother (who he never met) raised 6 children alone, while running a pub in Ludlow, United Kingdom. Coincidentally, this is the same area as our Fossey’s Gin Juniper berries come from.

One of her sons, Albert, migrated to Australia and married Elsie Vera. Elsie was small in stature but big in spirit nothing would faze her. She bought up 4 children (one of them Foss) in Koorlong before there were established roads and power. Elsie was always one who rolled up her sleeves and got on with the job. Growing up in the sticks, Foss thought the best things he had ever seen were running water and knives with a serrated edge.

Were these the things to ginspire big ideas and Fosseylosophies? 

Who knows? 

His execution of big ideas could be somewhat erratic at times and misguided at best, but Foss was truly an original entrepreneur.

Pioneering land (well outside Mildura) which wasn’t being used for anything else, Foss went on to create something that is still an icon of Mildura today – Timmis Speedway.

Foss and his young family farmed a property in Mourquong. Growing fresh fruit still to this day, this particular block is where our Fossey’s Original Gin Elixir bergamot oranges and tangelos are grown.

Father to our Master Ginnovator, Steve Timmis, who embodies the pioneering spirit and big ideas like his dad. Only perhaps with a slightly straighter forward strategy to implementation, the fundamentals of Fosseylosophies live on when developing something truly unique.

Ginterestingly, speaking of creating something truly unique, Foss’s great grandad Vere Quaile who was a blacksmith living in the Bacchus Marsh area, along with his son Edward, were the ones to create Ned Kelly’s armour.

So why create gin?

Well creating gin encompasses everything Fossey’s want to represent.
First class second to none products. Creative interpretation everything. Good fun, good times, good friends, good drink. Fossey’s has huge ideas conceived in a small space with crazy deadlines.


And then of course, there is family. We believe nothing is more important than family.

Fossey’s ginporium is a lasting legacy for Izzy May and Zeb Fossey (5th generation Mildura-ians). These two little ones have “fossmerized” grandfather – Steve Timmis, nana – Eddie Timmis and their mum – Cherie, into doing what they do best to create and bring to Mildura something never seen or done before.

That’s it. The tale of how Fossey’s Ginporium came into fruition. And thank the gin gods for that.

Cheers,

Narelle

Fossey’s Blogger

 

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3 Hot Tips on How to Drink Gin in Winter

Fossey's Gin Toddy in front of a fire with 2 shot glasses

3 Hot Tips on how to
drink gin in winter

Fossey's Gin Toddy in front of a fire with 2 shot glasses
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Why would I write an article explaining how to drink gin in winter? It seems a little odd I guess, but bear with me. There is a method to my madness.

Before I delve into the best practice of gin drinking in our coldest months, let me ask a question, it just me or has it been extra cold this winter?

Maybe it’s the dim state of the world at the moment which is making it feel even colder, but I am certain I have been shivering more than usual this winter. I long for Mildura summer days and warm mornings instead of minus 2 degrees. I long for sitting in the Fossey’s Distillery garden enjoying an ice-cold Broken Heel & tonic with my friends!

Given none of us can do anything about the weather (much to my disgust), it is really is another excuse to drink more of our favourite beverages (let’s face it any excuse will do), not only to warm our insides but also make time pass a little faster! Anything to help us reach summer quicker in my book!

Here’s 3 hot tips on how to drink gin in winter:

  1. Drink Fossey’s Chilli Gin

Our sizzling Fossey’s Chilli Gin is not too far from being released! And as far as a warming tipple you cannot go past this one! It is absolutely gintastic and will be available for purchase in a couple of short weeks! On cold days it great as an accompaniment to a long winter brunch. It takes Bloody Mary’s next level because of its perfect amount of hotness. Plus, the ghost chilli and cardi scorpion chilli are grown locally. Pop this heart starter on your list when it’s released because I have it on good authority, it will be very, very limited.

  1. Fossey’s Gin Toddy

Probably the most warming of our gin in our current range is the Gin Toddy! You can have it as a hot gin toddy or it is excellent neat! Replace your normal G&T with a Toddy when the temperature dips!

Even Queen Lizzie loves a tipple of Toddy in the palace each night.  I can see why. London is colder than Mildura and it stands to reason, Toddy is her drink of choice, after dark. 

Speaking of the Queen, did you know our head ginnovator, Steve Timmis, actually sent Her Majesty a bottle of Fossey’s Toddy as a gift? But here’s the most gin-credible bit, he actually received a written thank you from Buckingham Palace in the most luxurious stationery. As you can imagine, it was very gin-citing for our little gin joint, to receive a letter from the Queen.

  1. Drink Mulled Wine

Whip up a fabulous batch of mulled wine for your good self on those wintery days and nights. 

Here’s how:

INGREDIENTS

4 Litres of sweet red wine

2 Orange, sliced into half

24 Cloves (puncture the cloves into the orange skin)

8 Cinnamon Quills

6 Star Anise

2 Whole Nutmeg’s Crushed

200ml Orange Juice

150g Sugar

200ml Fossey’s Original Gin Elixir

Directions

  1. Combine all ingredients in a saucepan, and heat just barely to a simmer over medium-high heat.  (Be careful not to boil the mulled wine — you don’t want to boil off the alcohol.) Reduce heat to medium-low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.
  2. Strain, and serve warm with your desired garnishes
  3. Sit by the fire, sipping it over great conversation with your loved ones.

There you have it, friends of Fossey’s. My 3 hot tips on how to drink gin in winter. Of course, Fossey’s is always warm throughout winter with a beautiful fireplace, comfy couches, a fire pit and heaters out in the garden. It really is the perfect venue all year round and of course, gin, whisky or vodka are the perfect drinks too!

Bottoms up & chin chin, gin lovers!

Until next time,

Fossey’s Ginspired Blogger Girl

Narelle

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