Sip, savour and stir: master mixologist Sebastian Rodriguez shakes up Juniper Moon's gin-pairing event
Master mixologist Sebastian Rodriguez is thrilled to be showcasing his skills at the Juniper Moon gin-pairing event in Cape Town.
'I'm looking forward to seeing everyone's reaction to the drinks and how they pair with the food,' he said.
Master mixologist Sebastian Rodriguez promises attendees at the Juniper Moon exclusive gin-pairing experience in Cape Town 'a journey of flavour through simplicity.'
At the event, which will be held at Auslese by Aubergine in Cape Town on Thursday night, Rodriguez will create delicious gin creations to pair with cuisines cooked up by former Masterchef Australia runner-up Ben Ungermann and the restaurant's chef, Harald Bresselschmidt.
The mixologist believes that the popular alcoholic beverage pairs well with food because of how well-rounded the gin is.
'Richer and more decadent foods pair better with this gin, as the Juniper Moon notes help neutralise the fat but also bring out the flavour of the dish.'
He added that 'something light and fresh' can also be enjoyed together with the Juniper Moon Gin.
'It is a very easy drinking gin, so it will blend very nicely with something lighter.'
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
IOL News
2 days ago
- IOL News
Experience a weekend of music, theatre and dance in Durban
Sjava will be performing live at Chris Saunders Park on Sunday, June 8. This weekend in Durban promises a delightful blend of music, theatre, and intellectual challenge as various events unfold across the city, catering to diverse interests and age groups. Sjava in the Park Spend a picturesque afternoon in the park grooving to multi-award-winning singer and rapper, Sjava. Joined by local artists, Sjava promises to deliver a captivating performance, making for a perfect afternoon filled with great music. Where: Chris Saunders Park, Centenary Boulevard, Umhlanga. When: Sunday, June 8, from noon. Sugar Man - A Tribute to Rodriguez Barry Thomson & The Reals pay tribute to American musician, Sixto Rodriguez. Their live performance features all his well-remembered songs such as "I Wonder", "Establishment Blues" and "Sugar Man" among others. Where: The Rhumbelow Theatre, Cunningham Road. When: Saturday, June 7, at 7.30pm and Sunday, June 8, at 2pm. 031 Festival The third annual family-friendly 031 Theatre Festival will allow theatre lovers a special sneak preview of some of the productions heading off to the National Arts Festival to represent Durban. It features productions like "I Can Buy Myself Flowers", "Becoming Benno" and Aaron McIlroy's "ADHD". Where: Seabrooke's Theatre at DHS. When: Friday, June 6, to Sunday, June 8. Our Halls of Fame A ballet show celebrating the best of choreography, featuring students ranging from 3 to 25 years old. Where: Playhouse Drama Theatre, Durban Central. When: Saturday, June 7, at 1.30pm and 4pm. Mensa Membership Test Are you curious to find out exactly how bright you really are? Then take the Mensa test and join the society of high IQ individuals upon proving yourself. The test is conducted by a registered psychologist and takes about two hours. Candidates must be 16 years or older. Contact for more information. When: Saturday, June 7, at 9.45am.
IOL News
30-05-2025
- IOL News
An unforgettable evening of gin, gourmet delights and great company at Juniper Moon Gin's Cape Town launch
The star of the night was, of course, Juniper Moon Gin. Image: Vuyile Madwantsi Cape Town winters have a way of pulling us indoors, with crisp air, gentle rains, and the allure of cosy nights spent with good food and even better company. On one of those cold, rainy evenings, I found myself invited to the exclusive launch of Juniper Moon Gin in the heart of the city. The promise? A night of indulgence perfectly paired with crafted cocktails and a curated menu from some of the best culinary minds in the business. Despite my less-than-cocktail-appropriate choice of attire - a cute black dress I've been over-wearing lately - I arrived at the event feeling just the right mix of excitement and nerves. Social events aren't my strong suit, but Lisa, my ever-reliable plus-one, held my hand through it all. On arrival, we were greeted by the warm hum of chatter and clinking glasses at a snug venue tucked away in the Gardens. The evening began with a welcome drink, a gin and tonic, naturally and an informal mingling session among Cape Town's socialites, gin enthusiasts, and foodies. As the night unfolded, we were ushered into an intimate dining area, where a long, elegantly set table awaited us. The gin that stole the show The star of the night was, of course, Juniper Moon Gin. The tasting experience was guided by MC Steyn Fullard, who walked us through the intricate notes and unique distillation process of this proudly South African spirit. The first sip was an experience in itself, smooth, balanced, and layered with citrusy bursts of lemon, orange, and grapefruit, rounded off with earthy coriander and spice. Fullard encouraged us to add a few drops of water to our gin, a subtle tweak that unlocked even more depth in its flavour profile. 'It's like wearing a delicate perfume,' he quipped, 'a light, beautiful blend that lingers just enough.' Here's what sets Juniper Moon Gin apart: its unique vapour extraction process. While traditional methods rely on maceration, where botanicals are steeped directly in alcohol, Juniper Moon Gin uses racks to suspend its nine botanicals above the alcohol, allowing the flavours to infuse gently via vapour. This results in a subtler, more refined gin. And while the exact recipe remains a closely guarded secret, we know there are seven indigenous South African ingredients, including a dried flower whose identity remains tantalisingly undisclosed. Former 'MasterChef Australia" finalist Ben Ungermann. Image: Vuyile Madwantsi A culinary adventure The evening's menu was a masterpiece in itself, crafted by a dream team: former "MasterChef Australia" finalist Ben Ungermann, master mixologist Sebastian Rodriguez, and local culinary legend Chef Harald Bresselschmidt of Aubergine. Each dish was paired with a signature Juniper Moon Gin cocktail, spotlighting the versatility and elegance of this spirit. Ungermann's wildebeest tartare, infused with spekboom, nasturtium gel, smoked quail yolk, and seeded crackers. Image: Vuyile Madwantsi One standout dish was Ungermann's wildebeest tartare, infused with spekboom, nasturtium gel, smoked quail yolk, and seeded crackers. Presented under a dramatic fynbos smoke dome, it sparked lively conversation at my table. For me, the dish was a hit-and-miss, while the presentation was theatrical and the flavours bold, raw meat just isn't my thing. However, it was a crowd favourite, judging by the empty plates swiftly whisked back to the kitchen. Crispy triple fried pap bar, artisan homemade aioli, black garlic gel, celery sheets with young celery heart, black caviar with a south african game meat jus. Image: Vuyile Madwantsi The second course, though, surprisingly stole my heart: fried gourmet pap topped with black caviar. Who knew a humble papa could be so decadent? Bresselschmidt's reimagining of South African staples continued with a beautifully tender springbok loin, though slightly undercooked lentils on the plate left me longing for the hearty lentil stews of my childhood. Springbok loin medallion, beluga lentils, sauce with winter savoury and forest mushroom, mulberry gel. Image: Vuyile Madwantsi Dessert was another daring experiment: biltong-infused ice cream. We were encouraged to keep an open mind, but for me, it didn't quite hit the mark. Still, it added a playful, surprising twist to the menu, an approach that perfectly mirrored the ethos of Juniper Moon Gin itself. Dessert was another daring experiment: biltong-infused ice cream. Image: Vuyile Madwantsi The beauty of the evening wasn't just in the food or the gin, it was in the connections. I struck up a conversation with Wessel Pieterse, a fellow Eastern Cape native, over the smoky aroma of the wildebeest tartare. The scent transported us both back to (ePhondweni )! The Eastern Cape bundu scent evoked a sense of nostalgia. As the courses rolled out and the gin cocktails flowed, the room grew warmer, louder, and more alive. Laughter filled the air, proof that Juniper Gin had done its job: bringing people together, one sip at a time. Juniper Moon Gin's launch wasn't just a celebration of a spirit, it was a celebration of South African ingenuity, flavours, and community. From its carefully sourced botanicals to its innovative distillation process, this gin is as much a story as it is a drink. And to the evening's gracious host, Cole Francis, kudos for crafting an experience that was equal parts intimate and unforgettable.
IOL News
29-05-2025
- IOL News
Taste the magic: chef Ben Ungermann and Juniper Moon serve up a gin-pairing delight in Cape Town
Former 'Masterchef Australia' runner-up Ben Ungermann will be adding his culinary skills to the Juniper Moon exclusive gin-pairing experience in Cape Town. Image: Instagram. After cooking up a storm in top kitchens around the globe, renowned chef Ben Ungermann is thrilled to add his culinary skills to the Juniper Moon exclusive gin-pairing experience in Cape Town. For the event, which will be held at Auslese by Aubergine on Thursday night, the former Masterchef Australia runner-up will be working alongside the restaurant's chef, Harald Bresselschmidt, to create impeccable dishes to pair with the gin. There will also be gin creations by master mixologist Sebastian Rodriguez. He explained that his decision to participate in the event stems from his 'affinity for South Africa.' 'I have no ties in South Africa or any family connections, but after my first visit, I fell in love with the country, especially the people and also the food scene.' 'My passion for local South African produce, especially native ingredients, has been showcased in a lot of my culinary undertakings, so to work alongside a locally-produced gin fits perfectly with my ethos.' He said that attendees can expect the best ingredients in the dishes he prepares at the delectable gathering. 'Although I am born and bred in Australia, I've lived in South Africa off and on since 2019, and during that time, I've researched many of the ingredients South Africa has to offer.' 'South Africa is so spoilt with an array of native ingredients, especially in the Cape. I've never experienced such biodiversity within a region, and I always try to highlight it in all my dishes.' He added he loves the nation's diverse and unique fauna and flora. 'It really is a playground for innovative chefs.' Video Player is loading. Play Video Play Unmute Current Time 0:00 / Duration -:- Loaded : 0% Stream Type LIVE Seek to live, currently behind live LIVE Remaining Time - 0:00 This is a modal window. Beginning of dialog window. Escape will cancel and close the window. Text Color White Black Red Green Blue Yellow Magenta Cyan Transparency Opaque Semi-Transparent Background Color Black White Red Green Blue Yellow Magenta Cyan Transparency Opaque Semi-Transparent Transparent Window Color Black White Red Green Blue Yellow Magenta Cyan Transparency Transparent Semi-Transparent Opaque Font Size 50% 75% 100% 125% 150% 175% 200% 300% 400% Text Edge Style None Raised Depressed Uniform Dropshadow Font Family Proportional Sans-Serif Monospace Sans-Serif Proportional Serif Monospace Serif Casual Script Small Caps Reset restore all settings to the default values Done Close Modal Dialog End of dialog window. Advertisement Next Stay Close ✕ Ad loading On the menu for the gin-pairing event, Ungermann described it as a 'beautiful undertaking.' He explained that he worked with the brand to incorporate beautiful botanical notes into the offerings. 'It just lends itself so well to my style of menu creation and philosophy on what the local South African culinary scene has to offer.' And when it comes to pairing gin with certain cuisines, the chef explained: 'For me it's down to the gin's depth of botanical and herbaceous flavours which make it so universal and also complementary to both sweet and savoury.' Overall, Ungermann said that he loves to create unique dishes which revolve around local indigenous ingredients, as well as incorporating the other senses. 'Humans, like all other species, need to eat to sustain themselves. It's a fundamental necessity, so why not make it a sensory experience to truly elevate a dining experience?' He added that he is also driven to nurture the next generation of upcoming chefs. 'Kitchen culture has changed dramatically, with an emphasis on more sustainable ways to reduce wastage and employ new techniques such as fermentation and utilising local indigenous produce and foraging ingredients.' From his time on "Masterchef Australia" to cooking for prominent individuals, Ungermann said that the greatest kitchen lessons he has learnt over the years are that 'teamwork is key.' 'You're only as strong as your weakest link, so it's incredibly important to build camaraderie amongst your team of chefs because it will reflect during service.' 'I've learnt no amount of kitchen hacks can substitute a well-oiled, disciplined kitchen team.' When asked what he would ultimately like to achieve as a chef, he explained: 'In the culinary world, visibility gained through television can sometimes cast a long shadow - one that risks eclipsing the depth of a chef's craft.' 'While media exposure has its value, it doesn't always equate to respect within the global culinary community.' He added, 'My journey in the kitchen has been one of relentless growth and refinement. As I prepare to open my signature restaurant next year, my ambition is clear: to stand among the world's most respected chefs, not for fame but for the integrity of my work.' 'I want my legacy to be defined by an uncompromising dedication to creating a singular dining experience, one that honours the richness of local ingredients and reimagines them with intention and creativity.'
