Archive for October, 2012
How to: Fat Washing
“Fat’s ability to absorb flavour and aroma was know to man in Ancient Egypt and in the perfume industry the process of infusing fat has a fancy name; enfleurage.”
East of Everything
If you were at cocktail joint, Bar None, in Camberwell and got a little restless and went exploring, you might be surprised at what you find…
Troubled Absinthe
“As long as you didn’t have a nip or two of absinthe it was quite fine to drink five litres of wine a day, thank you very much.”
Classic: Between the Sheets
“Stronger than its kissing cousin the Sidecar and almost as smooth, though without the Sidecar’s peculiar magic” – David Wondrich
Chuckle Park
It looks like a budding food truck entrepreneur became disheartened and ditched their caravan in a Melbourne laneway. But take a closer look. There’s 5L kegs of Heineken and Little Creatures for sale, paella being served from the counter window cut into the caravan, a licence plate that reads “CHUCKIES”.
Perth gets a little Varnish
Award-winning operator of Luxe Bar, Andy Freeman, is set to spruce up the streets of Perth’s CBD.
Beaut’ Barware, part 2
It was the burgeoning ice trade that elevated the barkeep from a man filling glasses with liquor to a conjuror of magical mixes.
Drinks With: Salvatore Calabrese
The Maestro talks Cognac, his first bar gig at 11 and his creation of a modern classic.
Beaut’ Barware
They say a poor workman blames his tools. Fine and dandy if you’re a workman-like bartender. If you’re in a venue which expects you to more craftsman than journeyman however it might pay to make sure you’re well equipped.
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