King Island Distillery Bass Strait x Pure South Dining

Autumn Spritz Serves

As autumn sets in, we’re proud to share that King Island Distillery Bass Strait is partnering with Pure South Dining in Melbourne. This collaboration celebrates our ultra-premium spirits—crafted on King Island—and their debut in one of Southbank’s most renowned dining destinations.

King Island Limoncello and King Island Coastal Gin now feature in Pure South Dining’s seasonal spritz menu. Guests to Pure South Dining can enjoy a Limoncello Spritz, highlighting our liqueur’s bright citrus oils and clean finish, or a Coastal Gin Spritz, showcasing the wild, coastal botanicals of our gin—both capturing the essence of King Island’s rugged, pristine island.

Limoncello Spritz

Coastal Gin Spritz

Pairing Perfection with Pure South Dining

Pure South Dining, Ocean Trout with Pickled Qukes & Seaweed May

A fresh and elegant autumn dish, this recipe was created by Head Chef Ben John of Pure South Dining in Southbank, Melbourne. We've tinkered with it just slightly to be able to make it at home, and it's definitely worth the wait. Bright with citrus, layered with texture, and carrying subtle echoes of the sea, it's designed to pair beautifully with the clean botanicals and savoury minerality of King Island Coastal Gin.

Ingredients

For the ocean trout cure:

• 1 whole ocean trout, filleted into loin, belly and tail
• 150g Wakame
• 100g Shio kombu
• 150g Kombu
• 50g Bonito flakes
• 200g Coarse salt
• 100g Sugar
• 50g Desert lime powder
• 50g Lemon aspen powder
• Hickory wood chips for smoking

For pickled qukes:

• 2 baby qukes, thinly sliced
• 1/2 cup white wine vinegar
• 1 star anise
• Pinch of chilli flakes
• 1/2 Tsp fennel seeds
• 1/2 Tsp coriander seeds
• Dash of Pernod (optional)

For the seaweed mayo:

• 1 Egg
• 1 Tbs seaweed past
• 5g Fish sauce
• 20ml Lime juice
• 5g Bonito Flakes
• 20g Creme Fraiche
• 300ml Grapeseed oil

To serve (per portion):

• 50g Cured trout, diced
• 1 Tbs Seaweed mayo
• Lemon zest, to taste
• 20ml Lemon juice
• 1/2 Tbs Capers, chopped
• 1 Tsp Parsley, chopped
• 2 Tsp Chives, chopped
• 2 Tbs Fresh quikes, diced
• Sprig of fresh dill
• Rye Flatbread (optional)
• Seafood bavarois (optional)

Method

Cure the Trout:

Blend all ingredients except for trout to make your cure. Cover your trout pieces completely and chill in the fridge - bellies and tails for 3-4 hours, 6 hours for thicker loins. After curing, wash and dry the trout. Smoke well using your preferred method with hickory wood chips. For each portion, dice 50g of trout and set aside.

Pickle the Qukes:

In a small saucepan, gently heat (don't boil) vinegar with spices and pernod. Pour over thinly sliced qukes and let cool to room temperature. Refrigerate for at least 30 minutes.

Make the Seaweed Mayo:

Soft-boil your egg for 5 minutes, then plunge in ice water to avoid overcooking. Add all ingredients except oil to a small jug - use a stick blender to combine, and then slowly add oil while blending continuously to emulsify. Taste and season as needed.

Assemble:

Roughly chop fresh quke, capers and dill, add to a mixing bowl with diced trout, seaweed mayo, chives, parsley, lemon zest and juice. Gently toss, and adjust to taste. Layer with pickled qukes and dill. For the full Pure South Dining experience, serve with rye flatbread seafood bavarois and King Island Coastal G&T.

We’re thrilled to bring a taste of King Island Distillery to Pure South Dining. If you’re in Melbourne, visit Pure South Dining to experience our spirits crafted from the purity of King Island, paired with a stunning riverside setting and exceptional local produce.

Learn more about Pure South Dining here.