Chef Jack Foster Elevates Spirit Pairings at Cardrona Distillery

Pairing food with spirits is gaining traction, thanks in part to the innovative efforts of chef Jack Foster at Cardrona Distillery in New Zealand. Foster, who has been with the distillery for three years, initially had limited experience in this area, having only matched sherry with cheese and desserts. This challenge has since transformed into an exciting venture as he explores how the distillery’s single malt spirits can complement local produce.

Foster oversees the distillery’s petite restaurant, which focuses on small plates and sharing dishes. The challenge lies in the high alcohol content of the spirits, particularly the Cardrona whisky, which can reach up to 62%. “It can dominate the palate, overcoming the flavours of the food,” he explains. To address this, Foster has embraced the art of dilution through cocktails and has invested time in understanding the mouthfeel of different spirits.

His dedication has paid off. In 2023, Foster’s team achieved a Cuisine Good Food Award “hat”, scoring 17 out of 20. “It’s great recognition for the team and I. We’re very happy,” he says. One of his signature creations, a spring onion dip, pairs well with the distillery’s Otago Pinot Cask whisky. The dip’s creaminess complements the sweetness of an Old Fashioned cocktail, showcasing his commitment to crafting harmonious pairings.

Foster’s culinary journey began in Queenstown, where he was an apprentice chef at a leading restaurant, Boardwalk. There, under the mentorship of chef Grant Jackson, he learned invaluable skills and gained exposure to high-profile dining experiences, including hosting former US President Bill Clinton. “My chef was a walking encyclopedia of cooking,” Foster recalls, underscoring the influence of strong mentorship in his career.

After Boardwalk closed, Foster continued to expand his skills through various positions, including time at the Rees Hotel in Queenstown and Red Cabbage in Perth, Australia. His experience in Australia included working under acclaimed chef Scott O’Sullivan, where he first encountered the prestigious “hat” experience.

Seeking new challenges, Foster moved to Canada, where he worked at a steakhouse called Rimrock before returning to New Zealand. His next significant role was at Ode, an acclaimed restaurant in Wānaka, where he quickly rose to head chef. However, the pandemic forced Ode to close, leading him to take a position at Kika in Wānaka until the opportunity arose at Cardrona.

At Cardrona, Foster prioritizes local ingredients, sourcing everything from Southland dairy to venison hunted in Fiordland. “It’s amazing,” he says of the fresh produce. The distillery’s model allows him to adapt daily menus based on what is available, enhancing the culinary experience for patrons.

Foster views the recent announcement that Michelin stars will be awarded in New Zealand with a mix of excitement and caution. He believes this could significantly benefit the hospitality industry. “It will definitely help the struggling hospitality industry,” he states, while acknowledging the more casual dining culture in New Zealand compared to Europe.

As he continues to thrive in his role, Foster remains committed to pushing the boundaries of food and spirit pairings, creating exceptional experiences for diners at Cardrona Distillery. His journey reflects a blend of passion, mentorship, and an unwavering dedication to culinary excellence.