How would you sum up MGC’s approach to spirits, and gin in particular?
We spent a year putting together the recipe that is the MGC. The endless pursuit of Frank Moorhouse’s unattainable perfection. So a thorough considered approach. We wholly agree with the sentiment that all good things take time. Make it taste great. Make it look great. Everything else will take care of itself…

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What’s your number one tip for the ultimate gin experience?
When we were working on the MGC recipe we had three main drinks in mind. The martini – the litmus test for any gin. If it couldn’t stand up to a little vermouth and an olive it wasn’t going to cut it.  The Gin and Tonic – for enjoying those balmy Summer days and evenings; and the Negroni – for getting the party started…

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Where would you take a visitor for an essential Victorian experience?
Victoria is such a diverse state with so much to offer. It would really depend on how much time they had. Perhaps we would take them to the Yarra Valley where they could enjoy the bountiful local produce, wildlife and picturesque scenery.

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If you had to visit one city for a day’s eating and drinking experience, where would it be and why?
Tokyo because of the great eating culture. A lot of time and thought is put into food and drink preparation over there. It is one of those cities where the hidden gems are worth seeking out. The idea that someone can spend a lifetime perfecting the skills required to prepare fish or make noodles dishes is very appealing.

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What other local artisans do you admire? Why?
There are some amazing food producers that we admire. Baker D. Chirico in Melbourne makes the most amazing sour dough bread. You feel like you are doing yourself a favour eating it. The Yarra Valley Dairy are making some fabulous cheeses. We have done some work with a fantastic local leather worker called Temono whose products are beautiful and definitely worth checking out.

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If you had to choose your last meal (and accompanying drink), what would it be?
Difficult question. Ideally it would be a very long meal. Perhaps a negroni to get the party started then lots of little light courses. Lots of champagne.