Lunch on the Lake

We like to do things a little different. So when we launched our Native Tonic, we wanted to truly celebrate some of the amazing ingredients we use. Our Native Tonic is crafted with lemon aspen from Queensland, mountain pepper from Tasmania and Mount Zero salt. These native botanicals create a ‘salt and pepper’ element to the tonic, with citrus undertones. 

Australia has some amazing native plants and landscapes, and we wanted to share the love around. In the middle of Western Victoria, sits a lake with a striking pink hue, where salt is harvested each year, with respectful collaboration with the traditional land owners.

To launch our Native Tonic, we flew a crew of 12 from media and industry on helicopters to land at the pink salt lake. Everyone was able to harvest the salt straight from the lake, which is a lot harder than you’d assume! Next up, lunch was served on a dreamy table in the centre of the lake. The local chef Mary, gathered native ingredients from the surrounding land to prepare a grazing table. Think freshly cooked damper, lamb shoulder baked in a salt crust with salt bush seared over fruit wood, and garden figs, Lockhart almonds and native thyme tart for dessert.

Everyone then made their way to the Mount Zero olive grove (a short 15 minute helicopter ride away) to have CAPI gin & tonics with our new Native Tonic. Paired with Melbourne Gin Co and Four Pillars Gin and garnished with finger limes, it was a G&T like no other. An incredible day, to celebrate an incredible product and the land we live on.

Taste it for yourself, as CAPI Native Tonic is available at Dan Murphy’s from 19th April.

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