On the 23rd Feb, the stage was set at Bank Street Social in Adelaide with The Blend members turning up in their droves to cheer on the 8 bartending contenders (3 in the Apprentice and 5 in the Professional category), all vying for their chance to compete at the National final held in a secret location later this year.
On the day of the competition, finalists were put through their paces with a series of technical challenges, before they had the opportunity to flaunt their bartending chops, in front of a live audience, the final presentation of their signature creation.
The finalists each had to partake in a knowledge test and blind tasting, all which weighted toward their final score which would inevitably reveal the state winners.
As well as the admirable Exchange Ambassador (SA) Erica Richards, guest judges were in attendance to keep a close eye on the action, assessing each bartender on their individual cocktail demonstration of their submission to The Perfect Blend, in front of the invited guests. Guest judges included Daniel Atkins, co-owner of Electric Circus, third on the bench was the one, the only Marcus Motteram Owner of Hains and Co and many other reputable Melbourne venues and lastly someone who is extremely familiar with our brands and is the Assistant General Manager at the Stamford Grand, Patrick Allan.
After the judges deliberated, and scores were in, the SA State finals winners were announced to the packed house that Nick Focareta (Apprentice category) from Mr Good Bar and Ollie Margan (Professional category) from Maybe Mae as the The Perfect Blend SA state final winners.
The SA final winners, Ollie Margan and Nick Focareta
Nick and Ollie will now proceed to the National final held in a secret location with the 6 other state finalist winners yet to be announced.
Don’t live in WA or SA? Stay tuned for your state final, log onto www.the-blend.com.au to RSVP.
SA FINALISTS ( In no particular order)
APPRENTICE:
Scott Van Manen, Maybe Mae
Nick Focareta, Mr Good Bar
Julian Veld, Chandelier Bar Adelaide Casino
PROFESSIONAL:
Luke Fleming, 2KW
Ollie Margan, Maybe Mae
Dion Fiddler, Rob Roy
Jasmine Pardo, 2KW
Michael Keogh, Bank Street Social
Thatcher in the Rye by Nick Focareta
Glass: Collins
Garnish: Mint Sprig
Method: Shake, pour over crushed ice, top with sparkling mineral waterIngredients:
Jim Beam Rye 30mL
Galliano Amaretto Liqueur 15mL
Berry Shrub 15mL
Sparkling Mineral Water to top
The Bill Murray by Ollie Margan
Glass: Double rocks glass
Garnish: Mint sprig
Method: Dry shake all ingredients, shake with ice, double strain over iceIngredients:
Suntory Whisky Kakubin 40ml
Bols Apricot 20ml
Fresh lemon juice 30ml
Mint leaves 3
Egg white 15ml
Sugar syrup 10ml
Want further details on the competition? Log on to www.the-blend.com.au or contact Hayley.morison@beamsuntory.com.