The highly anticipated collaboration between Stokehouse Q and Four Pillars, the Gin Pig Dinner was held in South Brisbane this month.

Head Chef, Ollie Hansford took more than 80 guests through a range of starters, entrees, mains and desserts paired with Four Pillars beverages including ‘The Pollination” – a Spiced negroni gin, bergamot x Nashi pear cider, bee pollen verjus and cinnamon myrtle cocktail.

The menu stared rare breed Berkshire pigs that have been fed on botanicals from the Four Pillars Gin Distillery, and boasted luxe bacon butties, braised leg croquettes and moreish doughnuts rolled in crackling praline.

Readers also enjoyed the socials from the BCEC new menu release.